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Spiced Eggnog Cake with Eggnog Buttercream

Spiced eggnog cake is baked in two 8-inch rounds and layered with fluffy eggnog buttercream. Cinnamon and nutmeg add warm spice to the tender cake, while eggnog flavors both the cake and frosting.
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Prep Time 25 minutes
Cook Time 32 minutes
Cooling 10 minutes
Total Time 1 hour 7 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1 nonstick cooking spray for the pans
  • 2.25 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 2 tsp baking powder
  • 0.25 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.5 tsp salt
  • 3 eggs large, at room temperature
  • 1.25 cups eggnog divided (1 cup for the cake and 1/4 cup for the buttercream)
  • 0.5 cup neutral oil such as canola oil
For the buttercream
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract

Equipment

  • 2 8-inch round cake pan
  • 1 electric mixer

Method
 

Prepare and bake the cake
  1. Heat the oven to 350°F.
  2. Grease two 8-inch round cake pans with cooking spray and line the bottoms with parchment rounds.
  3. Whisk the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
  4. In a separate bowl, whisk the eggs, 1 cup of the eggnog, and oil.
  5. Pour the egg mixture into the dry ingredients and whisk just until no dry streaks remain.
  6. Divide the batter evenly between the prepared pans.
  7. Bake for 27–32 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool the cakes in the pans for 10 minutes.
  9. Run a knife around the edges of the cakes.
  10. Turn the cakes out onto wire racks and cool completely.
Make the buttercream
  1. Beat the butter in a large bowl with an electric mixer on medium speed until creamy, about 2 minutes.
  2. Add the powdered sugar gradually on low speed.
  3. Add the vanilla and remaining 1/4 cup eggnog.
  4. Beat on medium-high until fluffy and spreadable, 2–3 minutes.
Assemble the cake
  1. Place one cake layer on a serving plate and spread about 1 cup of buttercream evenly over the top.
  2. Set the second layer on top.
  3. Spread the remaining buttercream over the top and sides of the cake.

Notes

For neat layers, cool the cakes completely before frosting. Store covered in the refrigerator for 3–4 days; freezing is suitable. For a dairy-free variation, use plant-based eggnog and vegan butter.