Spice Cake with Eggnog Buttercream Recipe is like a cozy hug in dessert form — those warm, fragrant spices paired with a creamy, festive eggnog frosting just feel perfect for chilly evenings or holiday gatherings. If you love flavors that dance between familiar comfort and a little seasonal flair, you’re going to adore this cake. Whether you’re baking for a family party, a potluck, or simply treating yourself on a quiet weekend, this recipe brings a little magic and warmth to your kitchen. You might find it quickly becoming your go-to for joyful occasions or anytime you crave that inviting spice-packed slice.
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What Makes This So Good
This Spice Cake with Eggnog Buttercream Recipe hits all the right notes with its perfect balance of warmth and sweetness. The spices — cinnamon, nutmeg, and cloves — infuse the cake with cozy aromas that fill your kitchen, while the eggnog buttercream adds a rich, creamy finish that feels both festive and indulgent.
- Big Flavor, Minimal Fuss: You get a complex, layered spice flavor without complicated steps.
- Family-Friendly: Everyone from kids to grandparents will enjoy each moist, flavorful bite.
- Simple Ingredients: Mostly pantry staples with that special holiday twist.
- Works Any Night: Perfect for celebrations or just a cozy treat after dinner.
Ingredient Guide
Choosing the right ingredients really lifts your Spice Cake with Eggnog Buttercream Recipe from good to unforgettable. Here’s how I pick and prep mine for the best possible results.
- Flour: I use all-purpose flour for a tender crumb, but you can swap half for whole wheat if you want a nuttier flavor.
- Spices: Fresh ground cinnamon, nutmeg, and a hint of cloves make all the difference – fresh spices pack that punch you want here.
- Eggnog: Use quality store-bought eggnog or homemade if you have it – it really shines in the buttercream.
- Butter: Real unsalted butter is best. It gives richness to the cake and smoothness to the frosting.
- Sugar: A mix of brown and white sugar gives moistness and depth, but you can adjust sweetness to your taste.
- Eggs: Large eggs at room temperature help everything come together perfectly without curdling.
- Baking powder & baking soda: These leavening agents give the cake the rise and tender texture you want.
Quick Reminder: Full measurements are in the recipe card below.
How to Make Spice Cake with Eggnog Buttercream Recipe
Step 1 — Prep & Ready
Start by preheating your oven to 350°F (175°C) so it's ready when the batter is mixed. Grease and flour your cake pans, or line them with parchment paper – this helps the cake release cleanly later on. Measure your spices carefully; it's tempting to add more, but a balanced blend is key for that classic spice cake flavor. Have your eggs out at room temperature; they incorporate better, giving you a lighter batter. If you’re mixing by hand, prepare your mixing bowls and spatulas so you can work efficiently.
Step 2 — Cook with Confidence
When you combine your wet and dry ingredients, mix just until everything comes together — overmixing can make the cake dense rather than light and fluffy. As the cake bakes, you’ll notice a rich, spicy aroma filling your kitchen, a wonderful sign that it’s cooking perfectly. Look for golden brown edges and a springy top when gently pressed—this means it’s done. Use a toothpick inserted in the center; it should come out clean or with just a few moist crumbs attached.
Step 3 — Finish & Serve
Once cooled completely, generously frost your cake with the luscious eggnog buttercream. The frosting should be smooth and creamy, with just enough sweetness to complement but not overpower the warm spices. I like to chill the cake for a bit after frosting for a firmer set, especially if you want clean slices. Sprinkle a little nutmeg or cinnamon on top for an inviting look and extra flavor. Serve with a warm drink and enjoy the cozy goodness you just baked!
Extra Helpful Tips
I've found the biggest magic comes from patience with cooling and frosting. Give your cake enough time to cool before you frost — it helps the buttercream stay smooth and prevents melting. Also, using fresh spices transforms this cake, so don’t skip that step!
- Watch for This Sign: Edges pulling slightly from the pan indicate your cake is perfectly baked.
- Temperature Trick: Room temperature eggs and butter blend together more easily for a silky batter.
- Prep-Ahead Option: Bake the cake layers a day ahead and wrap them tightly; frost just before serving.
- Avoid This Common Mistake: Don’t overmix your batter or you’ll end up with a tough crumb.
Serve & Enjoy
Easy Enhancements
A quick sprinkle of toasted pecans or walnuts adds a delightful crunch to your Spice Cake with Eggnog Buttercream Recipe. If you’re feeling festive, a drizzle of caramel sauce or a few dried cranberries on top make it extra special. For a subtle twist, add a splash of rum extract to your frosting — it plays beautifully with the eggnog.
Tasty Pairings
This cake pairs wonderfully with a warm cup of chai tea or a rich cup of coffee to balance the sweetness. If you’re celebrating, a glass of spiced mulled wine or even a creamy hot toddy complements the holiday flavors perfectly. For a lighter side, a fresh fruit salad with citrus notes brightens the plate.
Quick Plating Tips
To make your presentation shine with minimal effort, dust the top of the frosted cake with a little cinnamon or nutmeg. Adding a small sprig of fresh rosemary or a few whole cloves alongside each slice gives an elegant, festive touch. Use a serrated knife for neat slices that keep their shape beautifully.
Store, Freeze & Reheat
Fridge Storage
Your Spice Cake with Eggnog Buttercream Recipe stays fresh covered in the fridge for up to 4 days. Use an airtight container or wrap tightly with plastic wrap to preserve moisture. You might notice the frosting firms up, but the cake underneath stays soft and delicious.
Freezer Friendly?
This cake freezes well if wrapped properly to avoid freezer burn. Freeze the unfrosted cake layers separately, then thaw overnight in the fridge before frosting. This prevents sogginess and keeps the texture just right.
Reheat Like New
To warm up a slice, microwave for 10-15 seconds to soften the buttercream slightly. If you prefer the oven, cover with foil and heat at 300°F (150°C) for about 10 minutes. This revives the cake’s tender crumb and creamy frosting without drying it out.
Spice Cake with Eggnog Buttercream Recipe FAQs
Absolutely! Swap regular butter for a plant-based alternative and use a dairy-free eggnog to keep that festive buttercream flavor without dairy.
Can I make the eggnog buttercream ahead of time?
Yes! Make the frosting a day ahead and keep it chilled. Before frosting the cake, give it a quick whip to refresh the texture.
Don’t overbake, and store the cake wrapped tightly or in an airtight container. The brown sugar in the recipe also helps keep it moist.
Final Flavor Thoughts
This Spice Cake with Eggnog Buttercream Recipe is a joyful celebration of flavor and comfort, perfect for cozying up or impressing your guests. If you try it out, I’d love to hear how you made it your own or what variations you added! And don’t forget — a star rating or comment means a lot to the next friend who’s ready to bake it. Happy baking and happy tasting!
Print📖 Recipe
Spice Cake with Eggnog Buttercream Recipe
Deliciously rich and easy-to-make Date Snickers combine the natural sweetness of medjool dates with creamy peanut butter, crunchy roasted peanuts, and a smooth, dark chocolate coating. This no-bake treat is perfect for satisfying sweet cravings while incorporating nutritious ingredients, finished with a sprinkle of sea salt for the perfect balance of flavors.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 35 minutes
- Yield: 12 pieces
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Filling
- 12 medjool dates, pitted
- ¼ cup creamy peanut butter
- ¼ cup chopped roasted peanuts
Chocolate Coating
- 100g dark chocolate (70% cocoa or higher)
- 1 teaspoon coconut oil
Garnish
- Sea salt flakes (for garnish)
Instructions
- Prepare Dates: Slice each medjool date lengthwise and carefully remove the pit, creating a small pocket inside each date for the filling.
- Fill Dates: Spoon a small amount of creamy peanut butter inside each date pocket, spreading it evenly to fill the space completely.
- Add Peanuts: Sprinkle chopped roasted peanuts over the peanut butter in each date, pressing gently so they adhere properly.
- Melt Chocolate: In a microwave-safe bowl, combine the dark chocolate and coconut oil. Heat in 20-second increments, stirring after each, until smooth and fully melted.
- Coat Dates: Dip each stuffed date into the melted chocolate using a fork to fully coat it. Allow any excess chocolate to drip off before placing the date on a parchment-lined tray.
- Garnish: Sprinkle each coated date lightly with sea salt flakes while the chocolate is still wet to enhance flavor complexity.
- Chill: Place the tray in the refrigerator and chill for 20 to 30 minutes, or until the chocolate hardens and sets firmly.
- Serve: Enjoy the Date Snickers chilled or at room temperature as a delightful, sweet snack or treat.
Notes
- Use medjool dates for their natural sweetness and soft texture, which makes stuffing easier.
- Ensure chocolate is fully melted but not overheated to prevent burning or seizing.
- Coconut oil helps the chocolate coating to be smoother and gives a shiny finish.
- For a nut-free alternative, substitute peanut butter and peanuts with sunflower seed butter and seeds.
- Store leftovers in an airtight container in the refrigerator for up to a week.
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