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Eggnog Texas Sheet Cake

This is absolutely perfect for the holidays!

Eggnog. Quite the divisive beverage, no? Some people absolutely love it, while others can’t stand it – one thing’s for sure though: everyone can agree on the fact that they love this eggnog texas sheet cake. You read right: this isn’t just regular eggnog, this is an eggnog sheet cake that’s glazed with an amazing eggnog icing that really punches up the flavor and adds a smooth creaminess that can’t be beat. If you love eggnog, this is definitely the cake for you, and if you (think you) don’t love eggnog, there’s still a very high probability that this dessert will win you over in just one bite.

You may be wondering why we decided to make this a sheet cake instead of a more standard layer cake, and the reason is all due to proportion. Considering how much flavor we packed into this, we wanted a nice, thin cake that would be perfectly complemented by the top layer of icing. Speaking of which, instead of a frosting that’s made by creaming together butter and powdered sugar, we whisked everything together on the stovetop – along with more eggnog, of course – and were left with a smooth icing that coats our cake. Topped off with a healthy dusting of nutmeg and you’re ready for any holiday party, where you and your cake are sure to be the belle(s) of the ball!

Serves 16-20

1 hour

  • Cake:
  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 cups eggnog
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons baking soda
  • 1/8 teaspoon nutmeg
  • Icing:
  • 4 cups powdered sugar
  • 1/2 cup eggnog
  • 1/2 (1 stick) unsalted butter
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon salt
  1. Preheat oven to 350º F and lightly grease a 13x18-inch baking sheet with butter or non-stick spray.
  2. In a medium bowl, whisk together flour, baking soda and nutmeg, and set aside.
  3. In a large saucepan over medium heat, melt butter, then stir in eggnog and cook, stirring until combined, for 1 minute.
  4. Turn off heat, then stir in sugar, vanilla and eggs, beating until fully incorporated, then mix in flour mixture, being careful to not over-mix.
  5. Once combined, pour batter into greased baking sheet and place in oven.
  6. Bake for 14-16 minutes, or until toothpick inserted in center comes out clean.
  7. Remove from oven and let cool 15 minutes.
  8. While cake is baking, prepare frosting: combine butter and eggnog in a medium saucepan over medium-high heat and bring to a boil. Remove from heat and stir in powdered sugar, vanilla extract, nutmeg and salt, whisking until smooth.
  9. Pour frosting over cake, spreading into an even layer. Top with grated nutmeg.
  10. Let set, then slice, serve and enjoy.

Recipe adapted from Back For Seconds

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