I love all things eggnog, so I thought, why not add it to a cake? I experimented with using eggnog instead of milk in boxed cake mix, and the results were truly amazing! Topped with a simple homemade frosting, this eggnog sheet cake is simple to make and so delicious. The eggnog makes it so moist and flavorful!
Eggnog Sheet Cake Recipe
If you love eggnog as much as I do, you have to make this eggnog sheet cake. It’s simple and delicious– two things I love for any holiday dessert. I love how fuss-free this cake mix cake is, and it tastes just as good as homemade. The trick is to use high-quality eggnog– the best you can find! It’s really where all the flavor, moisture, and fluffiness comes from.
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How to Store
Store leftover eggnog sheet cake tightly covered with plastic wrap at room temperature for up to 3 days. I do not recommend freezing this cake.
Tips for Success
- For this recipe, I have found that white cake mix works best. Choose your favorite brand! You can also use yellow cake mix for this recipe, but it may overpower the eggnog flavor slightly.
- You can make this cake in two 8-inch round cake pans if you don’t have a 9×13-inch pan. In this case, you will need to double the frosting in order to cover all that extra surface area.
- Use additional eggnog to make your frosting more spreadable. Start with a tablespoon and work your way up slowly until you reach the desired consistency.
- You can garnish this cake with sprinkles to make it even more festive!
Eggnog Sheet Cake Recipe
Ingredients
For the Cake
- 16.25 ounces white cake mix (1 box), such as Betty Crocker
- 1 cup eggnog
- ½ cup vegetable oil
- 3 large eggs
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
For the Frosting
- ½ cup salted butter (1 stick)
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 3 tablespoons eggnog
- Sprinkles optional, for garnish
Equipment
- Kitchen Scale (optional)
- 9×13 Baking Pan
- 8-inch Round Cake Pan (optional)
- Stand Mixer (optional)
Instructions
- Preheat oven to 350°F.
- Mix up the cake mix as directed according to the cake mix instructions, but replacing the water/milk with eggnog. Whisk in the ground nutmeg and cinnamon.16.25 ounces white cake mix, 1 cup eggnog, ½ cup vegetable oil, ¼ teaspoon ground nutmeg, ½ teaspoon ground cinnamon, 3 large eggs
- Pour the cake batter into a greased 9×13-inch baking pan (or 2 8-inch cake pans) and bake for the amount of time listed on the box mix.
- Remove the cake from the oven and let cool completely.
- Make the frosting: In the bowl of a stand mixer, whip the butter until smooth. Add the powdered sugar, vanilla, and eggnog. Add additional eggnog if needed to get the desired consistency.½ cup salted butter, 3 cups powdered sugar, 1 teaspoon pure vanilla extract, 3 tablespoons eggnog
- Spread the frosting over the cooled cake and garnish with sprinkles if desired.Sprinkles
Notes
- If you use a different brand of cake mix, simply replace the water/milk called for on the box with eggnog.
How to Make Eggnog Sheet Cake Step-by-Step
Mix the Batter: Preheat your oven to 350°F. Mix up 16.25 ounces (1 box) of white cake mix with 1 cup of eggnog, ½ cup of vegetable oil, and 3 large eggs. Whisk in ¼ teaspoon of ground nutmeg and ½ teaspoon of ground cinnamon.
Bake the Cake: Pour the cake batter into a greased 9×13-inch baking pan (or two 8-inch round cake pans) and bake for the amount of time listed on the box mix.
Cool the Cake: Remove the cake from the oven and let it cool completely.
Frost the Cake: In the bowl of a stand mixer, whip ½ cup of salted butter until smooth. Add 3 cups of powdered sugar, 1 teaspoon of vanilla extract, and 3 tablespoons of eggnog. Add additional eggnog if needed to get the desired consistency. Spread the frosting over the cooled cake and garnish with sprinkles if desired.
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