Eggnog Sheet Cake (Easy Eggnog Cake Recipe)
Last Updated on January 20, 2024 by Allison Lancaster
Combine the taste of your favorite holiday beverage with flour, vanilla extract, and a few other ingredients to prepare this delicious Eggnog Sheet Cake. It’s sweet, moist, and totally irresistible! Looking for an ideal holiday cake? This is it! The best part? You can make this eggnog cake in just under an hour!
Table of Contents
This eggnog cake recipe is a moist and flavorful baked treat that you can enjoy during the holiday season or whenever else you’d like. It has notes of vanilla and fresh eggnog with each bite, making it as flavorful as possible. It’s a treat that most people will love during the holiday season.
Not only is eggnog cake fun and delightful, it’s also super easy to make!
Eggnog Sheet Cake Ingredients & Substitutions:
Flour – All-purpose flour or cake flour. You could also use a gluten-free flour mixture in this holiday cake recipe. Yellow cake mix could be used as another alternative.
Baking powder and baking soda – Check the expiry date of these ingredients to ensure a good rise.
Salt – Omit if using salted butter. I do this often and it works well!
Ground nutmeg– Always check the expiration date on your spices too! This makes a difference in the flavor of any baked good.
Unsalted butter – Softened at room temperature.
Sugar – I’ve used granulated sugar in this homemade eggnog cake to prevent the cake batter from changing color, but you could use light brown sugar.
Vanilla extract – Always use high-quality vanilla extract for the best flavor.
Eggnog – You can use homemade creamy eggnog or store-bought eggnog. Either way, the eggnog flavor is key to this cake!
Eggs – Allow your large eggs to reach room temperature before combining with the rest of the ingredients.
Eggnog buttercream – You’ll need to combine softened unsalted butter, powdered sugar, eggnog, ground nutmeg, and a pinch of salt to make the eggnog frosting. If you’d prefer eggnog cream cheese frosting, simply use cream cheese instead of butter. Add some rum extract to the creamy eggnog frosting for a boozy twist of flavor for adults 21+!
Decoration – Decorate this eggnog sheet cake with holiday sprinkles or a light dusting of ground nutmeg.
How To Make An Eggnog Cake
- Preheat oven. Grease a 9×13 baking dish and set aside.
- Using a large bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg until combined.
- In the separate bowl of a stand mixer, cream the butter and sugar. Add the vanilla, and eggnog until well combined.
- Beat in the eggs one at a time.
- Gradually mix in the dry ingredients until just combined, being careful not to overmix.
- Pour the batter into the bottom of the pan, and smooth out the top.
- Place the prepared bundt pan into the oven and bake for 40-45 minutes or until a toothpick comes out clean when inserted into the middle. Set aside to cool on a wire rack.
- Using a stand mixer with the whisk attachment, beat the butter until it turns white and creamy.
- Turn the mixer to low speed and add the powdered sugar, along with the nutmeg and rum extract, then increase speed to medium and beat until smooth. Add the eggnog and continue to beat until the consistency is smooth and spreadable.
- Spread the frosting over the top of the cake.
- Sprinkle the cake over either with holiday sprinkles or a light dusting of ground nutmeg.
Serve Eggnog Cake
This eggnog sheet cake can be enjoyed as a delicious holiday cake at your holiday parties with or without a scoop of vanilla ice cream or an array of other assorted holiday sweet treats!
A glass of creamy eggnog is also a great addition to this holiday cake. You can also enjoy one of our white chocolate hot cocoa bombs with this delicious eggnog cake!
How to Store Eggnog Sheet Cake
Cover your Eggnog Sheet Cake with plastic wrap and then an additional sheet of aluminum foil before placing it in the fridge to keep it fresh.
You can store it in the fridge for up to three days before serving it. Christmas desserts have never been easier to store!
After tightly wrapping your Eggnog Sheet Cake with plastic wrap and aluminum foil, you can place the cake in the freezer, allowing it to sit there for up to six months before you defrost it and enjoy it.
Recipe FAQ’s:
How do I know when a cake has finished baking?
You can insert a toothpick or cake tester into the center of the cake after the baking time of this recipe has ended. The toothpick should come out for the cake to be done cooking. If there is any wet batter still attached to the toothpick, return it to the oven for another 5-10 minutes, watching that the top of the cake doesn’t burn.
Can I use a boxed cake mix to make this eggnog cake recipe?
Yes. That said, there’s a possibility that your cake won’t be as moist when using a box cake mix. If you are running short on time, prepare your boxed cake mix according to the directions on the box, leaving out the water your box cake mix calls for.
In place of the water called for in your box cake mix instructions, add in the spices from this recipe and the eggnog called for in the cake recipe.
Can I make this cake ahead of time?
Absolutely! This eggnog sheet cake can be made a day or two in advance and stored in the fridge. Allow the cake to sit on the counter for 5-10 minutes before serving for best results. It may be a good idea to only add the holiday sprinkles just before serving your holiday cake to avoid the colored sprinkles from bleeding.
The eggnog buttercream can also be made a day or two in advance and stored separately in an airtight container or sealed bag, ready to use to decorate your cake.
How long must I wait before icing this cake?
Allow the cake to cool completely before adding the eggnog buttercream. Any residual heat from the cake will melt the buttercream and you’ll end up with a runny mess!
More Christmas Cake Recipes
- Buttercream Christmas Wreath Cake From Cake Mix
- Little Debbie Christmas Tree Dip
- Christmas Cookie Cake
- Gingerbread Cupcakes
- Grinch Cake Mix Cookies
I hope you enjoy this eggnog sheet cake recipe! If you try it, please come back and leave me a comment letting me know how you liked it. And if you have any questions, please feel free to ask! I love hearing from you!
Eggnog Sheet Cake Recipe:
Eggnog Sheet Cake (Easy Eggnog Cake Recipe)
Combine the taste of your favorite holiday beverage with flour, vanilla extract, and a few other ingredients to prepare this delicious Eggnog Sheet Cake. It’s sweet, moist, and totally irresistible! Looking for an ideal holiday cake? This is it! The best part? You can make this eggnog cake in just under an hour!
Ingredients
- 3 Cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp nutmeg, ground
- 1 Cup unsalted butter, softened
- 2 Cup sugar
- 3 tsp pure vanilla extract
- 1 ¼ Cups eggnog
- 4 large eggs
For the Eggnog Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ Cup Eggnog
- ½ teaspoon ground nutmeg
- Pinch of salt
- Sprinkles or Additional nutmeg
Instructions
- Preheat oven to 350 degrees F. Grease a 9×13 baking dish and set aside.
- Using a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg until combined.
- In the bowl of a stand mixer, cream the butter and sugar. Add the vanilla, and eggnog until well combined,
- Beat in the eggs one at a time.
- Gradually mix in the dry ingredients until just combined, being careful not to overmix.
- Pour the batter into the baking dish, and smooth out the top.
- Place into the oven and bake for 40-45 minutes or until a toothpick comes out clean when inserted into the middle. Set aside to cool.
- Using a stand mixer with the whisk attachment, beat the butter until it turns white and creamy.
- Turn the mixer to low speed and add the powdered sugar, along with the nutmeg and rum extract, then increase speed to medium and beat until smooth. Add the eggnog and continue to beat until the consistency is smooth and spreadable.
- Spread the frosting over the top of the cake.
- Sprinkle the cake over either with holiday sprinkles or a light dusting of ground nutmeg.
- Enjoy!
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 537Total Fat: 26gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 122mgSodium: 298mgCarbohydrates: 73gFiber: 1gSugar: 54gProtein: 5g