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Eggnog Texas Sheet Cake Recipe

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
Cook Time: 22 minutes
Total Time: 47 minutes
Servings: 20

Ingredients
 

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.