This Eggnog Sheet Cake is perfect for the holiday season! Even if you don’t care for eggnog, you will LOVE this cake! It is so moist and the flavor is a fabulous addition. This cake is melt-in-your-mouth DELICIOUS!
Can you even believe Christmas is in 2 weeks from today?! Regardless of what holiday you celebrate, the holiday season is full of joy! I seriously LOVE this time of year (minus the snow of course).
Can I let you in on a little secret if I haven’t already?….
…I hate eggnog. Shock and awe right?! I know that may sound blasphemous to the holidays, but I cannot for the life of me drink the stuff. I have had plenty of people tell me that I must not have tried the homemade kind, which is true. One day I will try it just for you people to double check my claim.
HOWEVER, and yes I meant to say that in all caps, when eggnog is used in baked goods, oh my gosh, its like I can hear an angelic choir in the background while I take and savor each bite. That may seem a little over dramatic but it is true. I LOVE eggnog desserts like these Eggnog Cookies and Eggnog Cinnamon Rolls.
So if you happen to be one of the few like me, who despises the egg nog beverage, do not dismiss the few recipes on my blog. I can 100% attest that they are to die for and the absolute PERFECT holiday treat!
This Eggnog Sheet Cake has eggnog in both the cake batter and the frosting. It is so moist that it just melts in your mouth. This is a holiday must-try! You will not regret it!
- 2 cups flour
- 2 cups sugar
- ½ cup butter, softened
- ½ cup shortening
- ½ teaspoon baking soda
- ½ cup buttermilk
- 1⅓ cups eggnogg
- 2 eggs
- 1 teaspoon vanilla
- ½ cup butter
- 3 cups powdered sugar
- ⅓ cup eggnog
- ¼ teaspoons salt
- 1 teaspoon vanilla
- Preheat oven to 400 degrees F.
- In a large mixing bowl, measure flour and sugar. Set aside.
- In a medium sauce pan, combine butter and shortening. Bring to a boil. Remove from heat and add to the bowl with the flour mixture and stir to combine.
- Add baking soda, buttermilk, eggongg, then eggs, then vanilla in that order, mixing in-between each addition.
- Pour into a greased 15x10x1 inch cookie sheet and bake at 400 degrees F for 20 minutes.
- Beat butter, powder sugar, eggnogg, salt, and vanilla until smooth. Sread over cooled cake. Sprinkle nutmeg over the top of the cake if desired.