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When the weather turns chilly, my oven starts working overtime, and this Spice Layer Cake with Eggnog Frosting is one of my absolute favorite recipes!
It smells like a candle shop, tastes like the holidays, and looks like you hired a fancy bakery. This Spice Layer Cake comes together in one large bowl with an electric mixer and a few pantry staples.
We’re talking warm fall spices (cinnamon, nutmeg, cloves, ginger, cardamom), dark molasses sweetness, and a buttery crumb so soft you could call it a moist spice cake.
Get the kids involved. They’re gonna want to lick that paddle attachment clean. We’re making memories here!
The secret is letting the butter hit true room temperature so it creams light and fluffy, then alternating the dry ingredients (our spiced flour mixture) with tangy buttermilk.
Top the cooled layers of tender crumb with a quick eggnog buttercream. It’s just butter, powdered sugar, real eggnog, vanilla, cinnamon, and nutmeg beaten at medium‑high speed.
The result is a cloud‑soft swirl that looks and tastes amazing! It seriously makes me feel like a professional, haha!
Dress the cake with sugared cranberries, rosemary, and maybe a cinnamon stick or two. Suddenly you have a centerpiece that screams “happy holidays” louder than any sweater.
Some of our other favorite cake recipes we have on our site include: Sour Cream Coffee Cake Bundt Cake, Moist Peanut Butter Cake Recipe, and Peppermint Chocolate Poke Cake Recipe.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE SPICE LAYER CAKE WITH EGGNOG FROSTING:
- FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- WHAT CAN I USE IN PLACE OF BUTTERMILK?
- WHAT OTHER FROSTING WOULD BE GOOD?
- CAN THIS BE MADE AHEAD?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Spice Layer Cake with Eggnog Frosting
WHY THIS RECIPE WORKS:
- Balanced Flavor
A mix of cinnamon, nutmeg, ginger, cloves, cardamom, and allspice plus a splash of vanilla extract and molasses creates deep, warm flavor without tasting like a scented candle. - Perfect Texture
Creaming unsalted butter and sugars at medium speed traps air; alternating flour with buttermilk keeps the cake batter light. You get an even rise, no dry cake, and a super‐soft bite. - Fool‑Proof Frosting
Store‑bought eggnog supplies moisture and spice, so the buttercream whips fluffy at low speed first (no sugar clouds) then on high. It spreads like a dream and sets enough for clean slices with a serrated knife.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- all‑purpose flour
- baking powder
- baking soda
- cinnamon
- nutmeg
- allspice
- cardamom
- ground ginger
- ground cloves
- salt
- unsalted butter
- granulated white sugar
- packed dark brown sugar
- large eggs
- molasses
- vanilla extract
- buttermilk
- powdered sugar
- eggnog
- sugared cranberries (optional)
HOW TO MAKE SPICE LAYER CAKE WITH EGGNOG FROSTING:
- Preheat the oven to 350 degrees. Prep 3 – 9” cake pans by spraying them with cooking spray containing flour. Set them aside.
- In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cardamon, ground ginger, ground cloves and salt. Set aside.
- In a large bowl, beat the butter, sugar and brown sugar together until light and fluffy. Add in the eggs, one at a time and beat.
- Add in the molasses and vanilla and beat.
- Alternate adding the flour and buttermilk, beginning and ending with the flour until everything is well incorporated.
- Divide the cake batter equally between the pans. Place the pans in the oven and bake for 20-22 minutes, or until a toothpick comes out cleanly. Let the cake rest in the pans for 10 minutes before turning them out onto cooling racks to come to room temperature.
- To make the frosting, place the butter in a large bowl and beat for 1-2 minutes. Butter should lighten in color. Add the powdered sugar and beat until smooth. Add in the eggnog, vanilla, nutmeg and cinnamon and beat until smooth and creamy.
- To make the sugared cranberries, boil the water and sugar together until the sugar dissolves. Remove the pan from heat and let the simple syrup cool for about 5 minutes before adding the cranberries. Stir the berries around, thoroughly coating them with the syrup and leave them to soak in the syrup for 5-10 minutes. Remove the berries and lay them on a paper towel or flat surface spread out to dry for 2 hours. After the 2 hours are up, roll the berries in sugar until coated.
- To assemble the cake, start by placing the bottom layer on a cake stand with the bottom side up. Scoop about ½ c – ¾ c of frosting and spread in an even layer over the cake. Repeat the same thing with the second layer. For the last layer, place it with the top side facing up. Coat the top with frosting and using a spatula spread a very thin layer over the edges of the cake. Scrape the majority of the frosting off to create a barely frosted cake. Smooth the top layer.
- Frosting tips used #336 and 1M to create swirls and stars.
- Decorate top as desired with sugared cranberries, rosemary, anise and cinnamon sticks.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Remove cake about 30 minutes before serving.
FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT CAN I USE IN PLACE OF BUTTERMILK?
Stir 1 tablespoon lemon juice or white vinegar into 1 cup whole milk; let sit 5 minutes. Or mix ¾ cup sour cream with ¼ cup water to thin.
WHAT OTHER FROSTING WOULD BE GOOD?
Try cinnamon cream cheese frosting, brown butter cream cheese frosting, or classic vanilla buttercream. Even caramel frosting pairs well with these spicy layers.
CAN THIS BE MADE AHEAD?
Yes. Bake layers, cool, wrap in plastic wrap, and keep at room temperature up to 24 hours (or freeze 2 months). Frosting keeps 3 days in an airtight container in the fridge; bring to room temp and re‑whip. The assembled cake stays moist 3 days chilled.
ANY ADDITIONS?
You can decide the best way to go about this. The best cakes are the ones you make your own!
- ½ cup chopped pecans between layers
- ½ cup raisins or dried cranberries folded into batter
- Chocolate chips for a choco‑spice twist
- Orange zest in batter for citrus pop
- Drizzle of caramel sauce over frosting
- Maple syrup swirl in buttercream
- Dusting of confectioners’ sugar “snow” on top
- Sprinkle of toasted coconut for crunch
- Mini gingerbread cookies as garnish
- Splash of rum in frosting for grown‑ups
ANY SUBSTITUTIONS?
I think the original has the BEST flavor, but I know sometimes you just need to change things up.
- Swap 1 cup AP flour with cake flour for finer crumb.
- Use vegetable oil for half the butter for extra moisture.
- Gluten‑free 1:1 baking blend replaces all flour.
- Coconut sugar in place of brown sugar.
- Almond or oat milk (plus vinegar) for dairy‑free buttermilk.
- Lighten frosting with half heavy cream instead of all butter.
HOW TO STORE:
ROOM TEMPERATURE: Covered cake dome, cool spot: 1 day.
REFRIGERATOR: Wrap cake plate or slices; keep 3 days. Let stand 30 minutes before serving.
FREEZER: Freeze unfrosted layers wrapped in plastic + foil up to 2 months. Thaw overnight in fridge.
DANA’S TIPS AND TRICKS:
- Cream butter & sugars full 3 minutes for max fluff.
- Sift dry ingredients to avoid spice clumps.
- Line pans with parchment paper circles for easy release.
- Use cake strips or damp towels for flat tops—less trimming.
- Chill frosted cake 15 minutes before slicing for sharp edges.
- Clean knife with warm water between cuts for picture‑perfect layers.
This Spice Layer Cake with Eggnog Frosting is the ultimate comfort dessert. It’s soft, spicy, and wrapped in creamy holiday cheer. Whether you’re a first‑time baker or a seasoned pro hunting for new layered cake ideas, this recipe delivers big flavor with minimal effort.
Print the recipe card, preheat that oven, and treat your taste buds to the best spice cake of the season. Happy baking, and good luck not eating the frosting straight from the bowl!
If you like this recipe, you might also like:
Learn more about the author, Dana DeVolk, on our ABOUT ME page!
Spice Layer Cake with Eggnog Frosting
Ingredients
- 2 ½ c flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp allspice
- ¼ tbsp cardamom
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp salt
- 1 c butter softened
- ¾ c sugar
- ¾ c brown sugar
- 4 eggs
- ¼ cup molasses
- 1 tsp vanilla
- 1 cup buttermilk
- Frosting:
- 1 c butter softened
- 4 c powdered sugar
- ¼ c eggnog
- 1 tsp vanilla
- ¼ tsp nutmeg
- ¼ tsp cinnamon
- cranberries:
- ½ c cranberries
- ¼ c water
- ¼ c sugar
Instructions
- Preheat the oven to 350 degrees. Prep 3 – 9” cake pans by spraying them with cooking spray containing flour. Set them aside.
- In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cardamon, ground ginger, ground cloves and salt. Set aside.2 ½ c flour, 2 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp allspice, ¼ tbsp cardamom, ¼ tsp ground ginger, ¼ tsp ground cloves, ½ tsp salt
- In a large bowl, beat the butter, sugar and brown sugar together until light and fluffy. Add in the eggs, one at a time and beat.1 c butter, ¾ c sugar, ¾ c brown sugar, 4 eggs
- Add in the molasses and vanilla and beat.¼ cup molasses, 1 tsp vanilla
- Alternate adding the flour and buttermilk, beginning and ending with the flour until everything is well incorporated.1 cup buttermilk, 2 ½ c flour
- Divide the cake batter equally between the pans. Place the pans in the oven and bake for 20-22 minutes, or until a toothpick comes out cleanly. Let the cake rest in the pans for 10 minutes before turning them out onto cooling racks to come to room temperature.
- To make the frosting, place the butter in a large bowl and beat for 1-2 minutes. Butter should lighten in color. Add the powdered sugar and beat until smooth. Add in the eggnog, vanilla, nutmeg and cinnamon and beat until smooth and creamy.Frosting:, 1 c butter, 4 c powdered sugar, ¼ c eggnog, 1 tsp vanilla, ¼ tsp nutmeg, ¼ tsp cinnamon
- To make the sugared cranberries, boil the water and sugar together until the sugar dissolves. Remove the pan from heat and let the simple syrup cool for about 5 minutes before adding the cranberries. Stir the berries around, thoroughly coating them with the syrup and leave them to soak in the syrup for 5-10 minutes. Remove the berries and lay them on a paper towel or flat surface spread out to dry for 2 hours. After the 2 hours are up, roll the berries in sugar until coated.cranberries:, ½ c cranberries, ¼ c water, ¼ c sugar
- To assemble the cake, start by placing the bottom layer on a cake stand with the bottom side up. Scoop about ½ c – ¾ c of frosting and spread in an even layer over the cake. Repeat the same thing with the second layer. For the last layer, place it with the top side facing up. Coat the top with frosting and using a spatula spread a very thin layer over the edges of the cake. Scrape the majority of the frosting off to create a barely frosted cake. Smooth the top layer.
- Frosting tips used #336 and 1M to create swirls and stars.
- Decorate top as desired with sugared cranberries, rosemary, anise and cinnamon sticks.cranberries:, ½ c cranberries, ¼ tsp cinnamon
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Remove cake about 30 minutes before serving.
Notes
- Cream butter & sugars full 3 minutes for max fluff.
- Sift dry ingredients to avoid spice clumps.
- Line pans with parchment paper circles for easy release.
- Use cake strips or damp towels for flat tops—less trimming.
- Chill frosted cake 15 minutes before slicing for sharp edges.
- Clean knife with warm water between cuts for picture‑perfect layers.
Nutrition
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These look and taste amazing – Thanks for the recipe!