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!
Eggnog Sheet Cake
Serves 16-20 1 hour
- 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
- 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
- Preheat oven to 350º F and lightly grease a 13x18-inch baking sheet with butter or non-stick spray.
- In a medium bowl, whisk together flour, baking soda and nutmeg, and set aside.
- In a large saucepan over medium heat, melt butter, then stir in eggnog and cook, stirring until combined, for 1 minute.
- 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.
- Once combined, pour batter into greased baking sheet and place in oven.
- Bake for 14-16 minutes, or until toothpick inserted in center comes out clean.
- Remove from oven and let cool 15 minutes.
- 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.
- Pour frosting over cake, spreading into an even layer. Top with grated nutmeg.
- Let set, then slice, serve and enjoy.
Recipe adapted from Back For Seconds