Easy Eggnog Sheet Cake with Eggnog Buttercream

Last Updated on September 15, 2026 by Allison Lancaster

Make this easy eggnog sheet cake for your holiday table! Moist, warmly spiced, and topped with creamy eggnog buttercream. Ready in under an hour.

If you are looking for the perfect holiday dessert that feeds a crowd without a whole lot of fuss, this eggnog sheet cake is exactly what you need. I’ve made this every December for years now, and my family genuinely starts asking about it the moment eggnog hits the grocery shelves. It’s moist, warmly spiced with nutmeg, and topped with the creamiest eggnog buttercream frosting you’ll ever taste. Best of all, this eggnog cake recipe comes together in under an hour from start to finish.

Why You’ll Love This Eggnog Sheet Cake

This isn’t just a gimmicky holiday novelty. It’s genuinely one of the best cakes I’ve ever baked, and I say that as someone who has tested more Christmas desserts than I can count.

• Feeds a crowd. A 9×13 pan gives you 16 generous slices, which makes it ideal for holiday parties, potlucks, and Christmas gatherings.
• Ready in under an hour. No layer cake assembly, no crumb coat fuss. Just bake, cool, and frost.
• Real eggnog flavor in every bite. Using eggnog in both the cake batter and the buttercream means the holiday flavor is deep and authentic, not just a hint.
• Moist every single time. The combination of butter, eggnog, and eggs gives this cake a tender crumb that stays soft for days.

Eggnog Sheet Cake Ingredients and Substitutions

Here’s everything you’ll need to make this holiday sheet cake, plus some easy swaps if you need them.

For the Cake:

• All-purpose flour — You can also use cake flour for an even lighter crumb, or a 1:1 gluten-free flour blend if you need this to be gluten-free.
• Baking powder and baking soda — Always check the expiration date on these. Old leaveners are the number one reason a cake comes out flat.
• Salt — Omit if you’re using salted butter. I do this all the time and the cake turns out perfectly.
• Ground nutmeg — This is the spice that makes eggnog taste like eggnog. Don’t skip it, and don’t use stale spices. Freshly grated nutmeg is even better if you have it.
• Unsalted butter — Softened to room temperature. Cold butter won’t cream properly.
• Granulated sugar — I prefer granulated here over brown sugar so the batter stays light in color.
• Pure vanilla extract — Use a good quality one. It makes a real difference.
• Eggnog — Store-bought or homemade both work beautifully. The eggnog is the star here, so use one you actually enjoy drinking.
• Large eggs — Bring these to room temperature before using.

For the Eggnog Buttercream Frosting:

• Unsalted butter — Softened
• Powdered sugar
• Eggnog — Adds that signature holiday flavor to the frosting
• Ground nutmeg
• Pinch of salt
• Optional: A few drops of rum extract for an adult twist

Can I use a box cake mix? Yes! You can substitute a yellow cake mix. Leave out the water the box calls for and replace it with the eggnog and spices from this recipe. The scratch version is more moist, but the shortcut works when you’re short on time.

How to Make Eggnog Sheet Cake: Step by Step

Making this moist eggnog cake is straightforward, but here are a few tips from my kitchen that will help you get it right every time.

Step 1: Prep Your Pan and Preheat

Preheat your oven to 350 degrees F. Grease your 9×13 baking dish well. I use baking spray with flour for this, but butter and a light dusting of flour works too.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg until combined. Whisking the dry ingredients separately ensures the leaveners are evenly distributed throughout the batter.

Step 3: Cream the Butter and Sugar

In the bowl of a stand mixer (or using a hand mixer), cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Don’t rush this step. Proper creaming builds the structure that makes the cake light.

Add the vanilla extract and eggnog and mix until well combined.

Step 4: Add the Eggs

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

Step 5: Combine Wet and Dry

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Overmixing develops the gluten in the flour and can result in a tough cake.

Step 6: Bake

Pour the batter into your prepared baking dish and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Set the pan aside to cool completely on a wire rack before frosting.

Pro tip: This step is critical. If the cake is even slightly warm when you add the buttercream, the frosting will melt and slide right off.

Step 7: Make the Eggnog Buttercream

Using your stand mixer fitted with the whisk attachment, beat the softened butter on medium-high speed until it turns pale and creamy, about 4-5 minutes.

Reduce the speed to low and slowly add the powdered sugar, followed by the nutmeg and a pinch of salt. Increase the speed to medium and beat until smooth. Add the eggnog a little at a time until the frosting reaches a smooth, spreadable consistency.

Step 8: Frost and Decorate

Spread the eggnog buttercream evenly over the top of the cooled cake. Finish with a dusting of ground nutmeg, holiday sprinkles, or both. Slice and serve!

Tips for the Best Eggnog Sheet Cake

After making this cake more times than I can count, here are the tips that consistently make a difference:

Add rum extract for the adults. A half teaspoon of rum extract in the buttercream gives it a classic holiday eggnog flavor that adults love.

Room temperature ingredients matter. Cold butter and cold eggs don’t incorporate as smoothly. Set everything out about an hour before you start baking.

Use fresh nutmeg if you can. Ground nutmeg loses its potency quickly. A whole nutmeg and a microplane grater will give you the most vibrant flavor.

Don’t overbake. Start checking at 38 minutes. An overbaked eggnog cake loses its moisture quickly.

Cool completely before frosting. I know it’s tempting, but patience here pays off. Even a slightly warm cake will give you runny frosting.

Serving Suggestions

This Christmas cake recipe is wonderful on its own, but here are a few ways to make it even more special:

Add to a holiday dessert spread alongside White Chocolate Hot Cocoa Bombs

Serve with a scoop of vanilla ice cream or a dollop of fresh whipped cream

Pair with a warm mug of spiced apple cider

How to Store Eggnog Sheet Cake

At room temperature: If your kitchen is cool (under 70 degrees F), the unfrosted cake can sit covered on the counter for up to 2 days.

In the refrigerator: Cover the frosted cake tightly with plastic wrap followed by aluminum foil. It keeps well in the fridge for up to 3 days. Let it sit at room temperature for 10-15 minutes before serving for the best texture and flavor.

In the freezer: Wrap the unfrosted cake tightly and freeze for up to 6 months. Thaw overnight in the refrigerator, then frost before serving. The buttercream can also be made ahead and stored separately in an airtight container for up to 2 weeks in the fridge.

Frequently Asked Questions

What does eggnog sheet cake taste like?

This cake tastes like the best possible version of holiday eggnog in dessert form. It’s warmly spiced with nutmeg and vanilla, sweet without being cloying, and has a tender, moist crumb. The eggnog buttercream on top doubles down on that creamy, holiday flavor. If you love eggnog as a drink, you will absolutely love it in cake form.

Can I make this eggnog cake ahead of time?

Yes, and I actually recommend it. You can bake the cake a day or two in advance and store it (unfrosted) covered at room temperature or in the fridge. Make the buttercream fresh the day you plan to serve it, or store it separately in the fridge and bring it to room temperature before spreading. If you’re adding decorative holiday sprinkles, add those right before serving so the colors don’t bleed into the frosting.

Can I substitute regular milk for the eggnog? 

You can, but the result won’t have that signature holiday flavor. If you’re out of eggnog, try a mix of whole milk with a pinch of extra nutmeg and a half teaspoon of rum extract to get closer to the eggnog profile.

How do I know when the cake is done baking? 

Insert a toothpick or cake tester into the center of the cake. It should come out clean or with just a few moist crumbs attached. If it comes out with wet batter, return the cake to the oven for another 5-10 minutes, keeping a close eye on the edges so they don’t overbake.

Can I make this as a layer cake instead of a sheet cake?

Absolutely! Divide the batter evenly between two 9-inch round cake pans and bake for 25-30 minutes, checking for doneness with a toothpick. Layer with the eggnog buttercream between the layers and on the top and sides.

Eggnog Sheet Cake Recipe: