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!