Why not drink and eat your eggnog too? This moist cake has plenty of eggnog, not only in the cake but also in its eggnog buttercream frosting.
Can I use eggnog in baking recipes?
You can use egg nog in many baking dishes in place of milk or heavy cream! I’ve even made eggnog whipped cream!
How to make Eggnog Sheet Cake
Ingredients
- Eggnog – I like to buy the locally made egg nog, or one that isn’t store brand. You’de be surprised the flavor difference! The store brand often tastes ovelry sweet with very flavorful.
- Dry Ingredients – Flour baking powder, bakind soda, salt, and nutmeg.
- Wet Ingredients – Unsalted butter, eggs, vanilla (and of course eggnog).
Step-by-Step Directions
Step One – 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.
Step Two – In the bowl of a stand mixer, cream the butter and sugar. Add the vanilla, and eggnog until well combined.
Step Three – Beat in the eggs one at a time.
Step Four – Gradually mix in the dry ingredients until just combined, being careful not to overmix.
Step Five – Pour the batter into the baking dish, and smooth out the top.
Step Six – 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.
How to make Eggnog Buttercream Frosting:
Ingredients
- Butter
- Powdered Sugar
- Eggnog
- Nutmeg
- Extract- You can use rum or vanilla extract
Step-by-Step Directions
Step One – Using a stand mixer with the whisk attachment, beat the butter until it turns white and creamy.
Step Two – 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.
Step Three – 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!
Recipe FAQs
Scoop this batter into cupcake liners that are placed in a muffin tin. Fill halfway and bake for approximately 15 minutes, check often for every oven is different.
Store your eggnog cake in the fridge. Cover tightly with foil or with a 9×13 cover. This cake will last about 4 days in the fridge.
More holiday recipes:
- Pigs in a Blanket
- Gingerbread Cake – Recipe by The Magical Slow Cooker
- Homemade Pumpkin Pie
Want more vintage-style recipes? Follow me on Facebook, Pinterest, YouTube, or Instagram.
Eggnog Sheet Cake
Ingredients:
- 3 cups flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. ground nutmeg ground
- 1 cup unsalted butter softened
- 2 cups sugar
- 3 tsp. vanilla extract
- 1 1/4 cups eggnog
- 4 large eggs
For the Eggnog Butter Cream
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1/4 cup Eggnog
- 1/2 tsp. ground nutmeg
- 1/2 tsp. rum extract or vanilla extract
- pinch of salt
- christmas sprinkles or nutmeg for topping
Instructions:
- Preheat oven to 350 degrees F. Grease a 9×13 baking dish with non-stick cooking spray and set aside.
- Using a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg until well 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, scraping down the bowl as needed.
- 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 for at least 3 hours.
Frosting directions
- 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. Add a touch more egg nog if too thick.
- Spread the frosting over the top of the cake.
- Sprinkle the cake over either with holiday sprinkles or a light dusting of ground nutmeg.
Recipe Notes:
Nutrition:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Tiffany says
Absolutely delicious! I left the frosting off as it tasted wonderful by itself.
Retro Potluck says
So happy you loved it!