Description
This Eggnog Sheet Cake captures the spirit & celebrates the true reason for the season with a tender, eggnog birthday cake topped with swooping swirls of eggnog cream cheese frosting & festive sprinkles.
Ingredients
Units
EGGNOG SHEET CAKE
- 1 cup unsalted butter (- at room temperature, plus more for pan)
- 3 1/4 cups all-purpose flour (- plus more for pan)
- 2 cups granulated sugar
- 1 tablespoons baking powder
- 1 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 2 large eggs plus 5 large egg yolks
- 1 1/4 cups eggnog (- at room temperature)
- 2 tablespoons coconut or vegetable oil
- 1 tablespoon vanilla extract or vanilla bean paste
EGGNOG CREAM CHEESE FROSTING
- 6 ounces cream cheese (- softened)
- 4 tablespoons unsalted butter (- at room temperature)
- 1/4 cup eggnog (- at room temperature)
- 1 teaspoon vanilla extract or vanilla bean paste
- 4 cups powdered sugar (- sifted)
- freshly grated nutmeg (to taste)
Instructions
EGGNOG SHEET CAKE
- Place a rack in center of oven; preheat to 325° F. Coat the bottom and sides of a 13x9" baking dish (metal or glass is okay) with room temperature butter. Sprinkle a light dusting of flour into pan, then shake pan to coat all over; tap out excess flour.
- Whisk granulated sugar, baking powder, fine sea salt, baking soda, and flour together in a large bowl.
- Whisk 2 eggs, 5 egg yolks, eggnog, oil, and vanilla in a medium bowl until smooth.
- Cut room temperature (not cold, not melted) butter into 1" pieces and add to bowl with dry ingredients. Using an electric mixer or stand mixer on low speed , slowly increasing speed to medium, beat until butter is worked into dry ingredients and mixture looks like coarse meal, about 4–5 minutes. There shouldn't be any dry flour or visible chunks of butter at this point.
- Make a well in center of flour mixture and pour in half of eggnog mixture. Starting on low speed and slowly increasing to medium, beat until all of flour mixture is hydrated.
- Add remaining eggnog mixture and beat on low speed until liquid is incorporated. Increase speed to high and beat until mixture is smooth, airy, and thick, about 1 minute.
- Scrape the batter into the prepared pan and smooth into corners in an even layer.
- Bake cake until top is golden brown, firm to the touch, and a tester inserted into center comes out clean, 45–55 minutes. Transfer to a wire rack and let cool completely.
EGGNOG CREAM CHEESE FROSTING
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, butter, and vanilla extract at medium speed until creamy. With mixer on low speed, gradually add eggnog, beating until combined. Gradually add powdered sugar, beating until smooth. You may need to add more powdered sugar if the frosting seems too runny, it should be thick and creamy.
- Once the cake has cooled completely, use an offset spatula to spread the eggnog cream cheese frosting into swooping swirls. Garnish with a grate of fresh nutmeg. Top cake with sprinkles, if desired. Slice and serve!
Notes
This recipe was inspired by and adapted from the brilliant Easy Sheet Cake with Chocolate-Cream Cheese Frosting by Bon Appetit.
This Eggnog Sheet Cake can be baked and frosted 2 days ahead. Chill until icing is solid, then cover with plastic wrap and keep chilled. Bring to room temperature before serving.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Cuisine: cake