Introduction

This Best Christmas Spice Cake with Eggnog Buttercream is a festive delight perfect for holiday celebrations. Warm spices combined with a rich, creamy frosting create a cake that’s both comforting and elegant. Topped with a luscious white chocolate ganache, it’s sure to impress your guests and satisfy seasonal cravings.

A slice of three-layer brown cake with light beige frosting evenly spread between each layer and covering the sides, showing a slightly crumbly texture on the cake and a creamy texture on the frosting; the slice sits on a white round plate next to a small wooden fork, all set on a white marbled surface with blurred green foliage in the background, photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground clove
¼ teaspoon pure ground black pepper
1 tablespoon unsulphered molasses
1 cup vegetable oil
1 ¾ cup light brown sugar
1 ½ cup unsweetened apple sauce
4 large eggs
2 teaspoons pure vanilla
1 ½ cups (3 sticks) unsalted butter
4 ½ cups confectioner’s sugar
7 tablespoons eggnog
½ teaspoon ground nutmeg
¼ cup heavy cream (for frosting)
1 cup white chocolate chips
½ cup heavy cream (for ganache)

Instructions

Step 1: Preheat the oven to 350°F. Grease and flour three 8-inch cake pans and set them aside.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, clove, and black pepper. Set aside.
Step 3: In a standing mixer bowl or large bowl with a hand mixer, combine light brown sugar, vegetable oil, molasses, and apple sauce. Beat on medium speed until smooth and no lumps remain.
Step 4: Add eggs and vanilla to the wet ingredients and mix on low speed for 1 to 2 minutes until fully incorporated.
Step 5: Gradually add the dry ingredients to the wet mixture in three batches, mixing on low speed. Scrape down the sides of the bowl as needed until well combined.
Step 6: Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Allow the cakes to cool completely before frosting.
Step 8: Prepare the Eggnog Buttercream: Cream the unsalted butter on medium-high speed until pale and fluffy.
Step 9: Reduce speed to low and gradually add the confectioners sugar, one cup at a time.
Step 10: Add eggnog one tablespoon at a time, increase the mixer speed to medium, then add ground nutmeg and beat for 2 minutes until incorporated.
Step 11: Slowly add ¼ cup heavy cream at low speed, then increase to medium-high speed and whip the frosting for 1 to 2 minutes until light and fluffy.
Step 12: Make the White Chocolate Ganache: In a small saucepan, bring ½ cup heavy cream to a simmer.
Step 13: Pour the hot cream over white chocolate chips in a heatproof bowl. Stir until smooth, then let the ganache cool for 10-20 minutes until thick but still pourable.
Step 14: Frost each cake layer and apply frosting to the top and sides. Pour the cooled ganache over the top, letting it drip down the sides. Smooth lightly and optionally sprinkle the top with spices once set.

Tips & Variations

Use fresh spices for the most vibrant flavor; you can adjust the spice amounts based on your preference for warmth and intensity.
For a dairy-free version, substitute the butter with a plant-based margarine and use a nondairy cream alternative.
Allow the ganache to cool longer for thicker drips or pour it warmer for longer, thinner drips on the sides of the cake.
Add chopped nuts or dried fruits to the batter for added texture and flavor twists.

Storage

Store the cake covered in the refrigerator for up to 4 days. Before serving, let it come to room temperature for the best texture and flavor. Leftover cake slices can be wrapped tightly and frozen for up to 2 months. Thaw overnight in the fridge, then bring to room temperature before enjoying.

How to Serve

A close-up image of a three-layer cake slice on a white plate with a golden fork beside it on the left. The cake layers are light brown with a soft, moist texture, separated by thick layers of creamy white frosting that also covers the outer edges. The frosting appears smooth but slightly textured, with a small crumb topping near the front right edge of the slice. The setting has a soft focus background showing green foliage, with the plate set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking flour blend that measures 1:1. Ensure the blend contains xanthan gum for best texture, or add it separately if needed.

Can I prepare the cake layers in advance?

Absolutely. Bake the cake layers up to 2 days ahead, wrap them tightly in plastic wrap, and refrigerate. Frost and assemble the cake on the day you plan to serve it for best freshness.