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Eggnog Sheet Cake with Eggnog Buttercream Frosting

The recipe

Eggnog Sheet Cake with Eggnog Buttercream Frosting

  • Servings0

Ingredients

Yields: 12-16 Servings

  • 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

For the Eggnog Buttercream:

  • 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

Instructions

  1. Eggnog Sheet Cake
  2. Yields: 12-16 Servings
  3. Prep time: 10 Mins
  4. Cook time: 40-45 Mins
  5. Ingredients:
  6. 3 Cups flour
  7. 1 tsp baking powder
  8. 1 tsp baking soda
  9. 1 tsp salt
  10. 1 tsp nutmeg, ground
  11. 1 Cup unsalted butter, softened
  12. 2 Cup sugar
  13. 3 tsp pure vanilla extract
  14. 1 ¼ Cups eggnog
  15. 4 large eggs
  16. For the Eggnog Buttercream:
  17. 1 cup unsalted butter, softened
  18. 4 cups powdered sugar
  19. ¼ Cup Eggnog
  20. ½ teaspoon ground nutmeg
  21. ¼ teaspoon rum extract OR Vanilla extract
  22. Pinch of salt
  23. Sprinkles or Additional nutmeg
  24. Directions:
  25. Preheat oven to 350 degrees F. Grease a 9×13 baking dish and set aside.
  26. Using a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg until combined.
  27. In the bowl of a stand mixer, cream the butter and sugar. Add the vanilla, and eggnog until well combined,
  28. Beat in the eggs one at a time.
  29. Gradually mix in the dry ingredients until just combined, being careful not to overmix.
  30. Pour the batter into the baking dish, and smooth out the top.
  31. 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.
  32. Using a stand mixer with the whisk attachment, beat the butter until it turns white and creamy.
  33. 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.
  34. Spread the frosting over the top of the cake.
  35. Sprinkle the cake over either with holiday sprinkles or a light dusting of ground nutmeg.
  36. Enjoy!