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Spiced Eggnog Cake with Eggnog Buttercream

Spiced eggnog cake with eggnog buttercream is baked in a 9x13-inch pan and topped with a fluffy, warmly spiced frosting. Cinnamon and nutmeg bring cozy flavor to this tender cake, while eggnog adds richness to both the cake and buttercream.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling 1 hour
Total Time 1 hour 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1 Nonstick cooking spray for the pan
  • 2.5 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 1.5 cups granulated sugar
  • 3 eggs large, at room temperature
  • 1 tsp vanilla extract
  • 1.25 cups eggnog divided (1 cup for the cake and 1/4 cup for the buttercream)
For the buttercream
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 0.125 tsp salt

Equipment

  • 1 9x13-inch baking pan
  • 1 electric mixer

Method
 

Make the cake
  1. Preheat the oven to 350°F.
  2. Coat a 9x13-inch baking pan with nonstick cooking spray.
  3. Whisk the flour, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
  4. Beat the 1/2 cup butter and granulated sugar in a large bowl with an electric mixer on medium speed until pale and fluffy, about 3 minutes.
  5. Beat in the eggs one at a time, then mix in the vanilla extract.
  6. Add the flour mixture in three additions, alternating with 1 cup eggnog and beginning and ending with the flour mixture; mix on low just until combined.
  7. Spread the batter evenly in the prepared pan.
  8. Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
  9. Cool the cake completely in the pan on a wire rack, at least 1 hour.
Make the buttercream
  1. Beat the remaining 1 cup butter in a large bowl with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
  2. Add the powdered sugar gradually on low speed.
  3. Beat in the remaining 1/4 cup eggnog, vanilla, and salt until fluffy, about 2 minutes.
  4. Spread the buttercream evenly over the completely cooled cake.

Notes

For fluffy buttercream, make sure the cake is completely cool before frosting. Refrigerate covered for 3–4 days; freezing is fine, preferably in individual slices. For a dairy-free variation, use dairy-free butter and eggnog.