Eggnog Texas Sheet Cake Recipe

This cake is goofy and glorious — a Texas sheet cake soaked with eggnog and topped with a boozy-spiced glaze that tastes like holiday pajamas. It’s dense but tender, chocolatey but warm with nutmeg-and-rum vibes, and it feeds a crowd without making you hate yourself. Try it when you want something nostalgic but slightly extra.

My husband will eat any baked good that promises “liquid dessert” in its name, and this one is his kryptonite. We served it warm one evening with reckless abandon, and my kid announced it was “officially the family cake” between bites. I once tried to make this without eggnog (don’t ask) and the family staged an intervention; now I buy eggnog like it’s my civic duty.

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This recipe is the result of several “what ifs” and one glorious accident. I once swapped half the oil for browned butter because I was feeling fancy and the cake suddenly tasted like a holiday hug. Also: don’t panic if your batter looks thin — it’s supposed to be a little loose thanks to the eggnog. I have scorched a glaze by walking away for a phone call; learn from me and stir constantly once the sugar starts dancing. Finally, if you prefer less rum flavor, use vanilla extract and call it your secret.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour and check your baking powder/soda dates — old leaveners mean a flat sheet cake.
– Dairy: Full-fat eggnog makes the best, creamiest batter; low-fat versions work but the cake is less luxurious.
– Eggs: Room-temperature eggs incorporate easier — snag a carton that’s fresh and not on the verge of mutiny.
– Chocolate: Use a decent cocoa powder and chop a bar for melty pockets; chocolate chips are fine in a pinch.
– Nuts & Seeds: Toasted pecans or walnuts add crunch if you like contrast — pick unsalted for better control.
– Flavor Boosts (vanilla/zest): Real vanilla extract and a little orange or lemon zest lift the eggnog notes — don’t skip them if you can help it.

Prep Ahead Ideas

– Mix the dry ingredients and sift them into a container the day before to save time on baking day.
– Whisk wet ingredients (except eggs) and store in the fridge for up to 24 hours; bring back to room temp before combining.
– Chop nuts or chocolate and keep them in a sealed container so you’re ready to fold and bake.
– Bake the cake ahead and freeze individual slices wrapped in plastic; thaw overnight in the fridge or gently on the counter for an hour.

✔Time-Saving Tricks

– Use a stand mixer or hand mixer to speed up creaming and make sure everything is smooth fast.
– Buy pre-toasted nuts or use a toaster oven to toast them quickly while the cake bakes.
– Melt chocolate in short bursts in the microwave instead of a double boiler — stir between bursts.
– Don’t rush cooling the cake if you’re glazing; a slightly warm cake helps the glaze settle but not run off.

✔Common Mistakes

– Overmixing the batter: I once beat the heck out of it and ended up with a denser cake; gently fold until just combined.
– Glaze too thin: if you overheat the glaze, it can get runny — remove from heat and whisk in powdered sugar to thicken.
– Undercooked center: sheet cakes can look done on top but be gooey inside; a clean toothpick should come out with a few moist crumbs, not raw batter.
– Skipping the rest: slicing too hot will make a mess — let the cake rest so the glaze sets a bit.

What to Serve It With

– A scoop of vanilla or rum-raisin ice cream for maximal decadence.
– Simple whipped cream lightly sweetened with a pinch of nutmeg.
– A crisp green salad with citrusy vinaigrette to cut the richness.
– Coffee or a bitter espresso to balance sweetness.

✔Tips & Mistakes

– Use room-temp eggs for better emulsion and texture.
– Butter the pan well or line with parchment — this cake sticks if you’re lazy.
– If glaze firms up too quickly, warm it briefly and stir to loosen.
– Want less alcohol? Use extra vanilla and a touch of rum extract instead.

✔Storage Tips

Leftover slices keep in an airtight container at room temperature for 2 days, or in the fridge for up to 5. The glaze firms in the fridge — cold cake is not bad (I’ve eaten it for breakfast), but warm it for a minute to get that gooey feel back. Freeze wrapped slices for up to 3 months and thaw in the fridge overnight.

✔Variations and Substitutions

– Replace eggnog with equal parts milk + extra vanilla if you’re out, but the flavor won’t be as festive.
– Swap browned butter for oil if you want a nuttier depth — it’s magic.
– Make it eggless by using a commercial egg replacer or applesauce (texture changes, still good for casual eaters).
– Use bourbon or dark rum in the glaze for a pricier kick, or omit alcohol entirely and add extra vanilla and warm spices.

Frequently Asked Questions

Eggnog Texas Sheet Cake Recipe

This festive twist on classic Texas sheet cake is soft, spiced, and drenched in a silky eggnog frosting. It’s quick to make and perfect for holiday crowds.

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Prep Time: 25 minutes minutes

Cook Time: 22 minutes minutes

Total Time: 47 minutes minutes

Servings: 20

Ingredients

 

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Cake

• ▢ 1 tbsp unsalted butter for greasing the pan
• ▢ 2.25 cup all-purpose flour
• ▢ 1.9 cup granulated sugar
• ▢ 1.25 tsp baking powder
• ▢ 1 tsp baking soda
• ▢ 0.75 tsp fine salt
• ▢ 1.25 tsp ground nutmeg
• ▢ 0.25 tsp ground cinnamon
• ▢ 0.75 cup unsalted butter melted
• ▢ 1.5 cup eggnog well-shaken
• ▢ 0.5 cup sour cream room temperature
• ▢ 2 tsp vanilla extract
• ▢ 0.5 tsp rum extract optional
• ▢ 3 large eggs room temperature

Eggnog Frosting

• ▢ 0.5 cup unsalted butter cut into pieces
• ▢ 0.33 cup eggnog well-shaken
• ▢ 1 tsp vanilla extract
• ▢ 0.25 tsp rum extract optional
• ▢ 0.125 tsp fine salt
• ▢ 0.5 tsp ground nutmeg plus extra for dusting
• ▢ 0.125 tsp ground cinnamon
• ▢ 4 cup powdered sugar sifted if lumpy

Instructions

Bake the Cake

• Heat oven to 350°F. Grease a 13×18-inch rimmed sheet pan and line with parchment.
• Whisk flour, sugar, baking powder, baking soda, salt, nutmeg, and cinnamon in a large bowl.
• Warm melted butter and eggnog in a saucepan over medium heat until steaming; do not boil. Remove from heat.
• Pour the warm mixture into the dry ingredients and whisk until mostly smooth.
• Whisk in sour cream, vanilla, and rum extract to slightly cool the batter.
• Beat in eggs one at a time just until incorporated; do not overmix.
• Spread batter evenly in the pan. Tap pan once or twice to release bubbles.
• Bake 18–22 minutes, until the top springs back and a toothpick comes out clean or with a few moist crumbs.

Make the Frosting and Finish

• During the last minutes of baking, melt butter with eggnog in a saucepan over medium heat until it barely simmers; remove from heat.
• Stir in vanilla, rum extract, salt, nutmeg, and cinnamon.
• Whisk in powdered sugar, a cup at a time, until smooth and pourable.
• Pour warm frosting over the hot cake and spread quickly to the edges. Dust with extra nutmeg if desired and let cool 30 minutes before slicing.

Notes

Variation: Stir 1/2 cup mini white chocolate chips into the batter or add a spoonful of bourbon to the frosting for an adults-only finish. Storage: Cover and keep at room temperature up to 2 days or refrigerate up to 5 days; the cake also freezes well by the slice.

This recipe is an original creation inspired by classic Eggnog Texas Sheet Cake Recipe flavors. All ingredient ratios and instructions are independently developed.