Eggnog Sheet Cake with Eggnog Buttercream Frosting is insanely moist and bursting with rich eggnog throughout!
Unlike many eggnog cake recipes out there, this one you can really taste the eggnog in this rich & moist sheet cake!
This eggnog cake is not only a festive and indulgent holiday treat, but its even perfect for breakfast with a hot cup of coffee! Trust me on this one 😉
You need to add this delicious cake to your Christmas spread filled with cookies and other holiday yummies! Why not add this scrumptious eggnog cake too?!
I adore eggnog – so this cake was right up my alley- its not insanely sweet either so its rich without being overwhelming! The perfect taste and texture.
It makes a perfect holiday party addition! The whole family will love this cake and It will for sure become a tradition every year!
How should I store eggnog cake?
This cake is very moist and will keep well in an airtight container for up to 5 days in the fridge or 3 days on the counter.
Perfect for Christmas or even Thanksgiving or just for a dessert the entire family will be wanting seconds of!
Not only is it one of the best cakes you will ever bite into but its easy to make too!! Perfect for pot lucks or bake sales! this one will go fast!
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Eggnog Sheet Cake with Eggnog Buttercream Frosting
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 1/4 Cups eggnog
- 4 large eggs
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 Cup Eggnog
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon rum extract OR Vanilla extract
- Pinch of salt
- Sprinkles or Additional nutmeg
Yields: 12-16 Servings
For the Eggnog Buttercream:
Instructions
- Eggnog Sheet Cake
- Yields: 12-16 Servings
- Prep time: 10 Mins
- Cook time: 40-45 Mins
- 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
- ¼ teaspoon rum extract OR Vanilla extract
- Pinch of salt
- Sprinkles or Additional nutmeg
- Directions:
- 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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