Bourbon Eggnog Sheet Cake
This Bourbon Eggnog Sheet Cake takes everyones favourite holiday drink and puts it into sheet cake form! This Bourbon Eggnog Sheet Cake is soft, moist, and perfectly spiced with cinnamon and nutmeg. A splash of bourbon is added to the batter to further enhance those warm, cozy flavours of the cake, while adding a hint of caramel as well. This delicious cake is finished with a light-as-a-cloud eggnog buttercream!
How to make the Bourbon Eggnog Sheet Cake
1.Beat eggs and sugar: Add the eggs, sugar, and vanilla to your stand mixer, then beat the three together for about 3-4 minutes. By the end, it should be fluffy, and be tripled in volume.
2. Add butter: Turn the stand mixer down to medium speed, then slowly drizzle the oil into the stand mixer while it continues to beat. After all the oil has been added, beat the mixture for another 30 seconds.
3. Whisk together the dry ingredients: In a separate mixing bowl, add the flour, baking powder, salt, cinnamon and nutmeg, then whisk them together to combine.
4. Alternate add the dry & wet to stand mixer: First add the 1/3 of the dry ingredients, then beat until just combined. Add ½ of the eggnog and bourbon, and beat until just combined. Continue adding the wet & dry in this order, until all of the ingredients have been added (you’ll finish with the dry).
5. Add to pan & bake: Pour the bourbon eggnog cake batter into a prepared 9×12” pan, then place into the oven to bake! When done, allow the cake to cool completely before topping!
HOW TO MAKE THE eggnog BUTTERCREAM
1. Whip the butter: Place the butter into a stand mixer, then whip until butter is pale in colour and fluffy.
2. Add confectioners sugar: Add the confectioners sugar in batches while the stand mixer beats on low.
3. Add eggnog: Add the eggnog, cinnamon, nutmeg, and vanilla. Beat until smooth and fluffy!
4. Frost the eggnog cake: Top the eggnog cake with the frosting, smooth out lightly, then optionally drizzle with a caramel sauce!
Types of Eggnog
Most large grocery stores carry 3 different types of eggnog: Light eggnog, traditional (old fashioned) eggnog, and classic eggnog! The difference between traditional and classic is that traditional is higher in fat and uses more spices – creating a richer and more flavourful eggnog. This is what I used in this eggnog sheet cake recipe! The richer and stronger flavour is perfect for baking!
Get the Recipe: Bourbon Eggnog Sheet Cake
Ingredients
Bourbon Eggnog Sheet Cake
- 2 ¼ cups (270g) All Purpose Flour,, measured correctly †
- 1 ½ tsp Baking Powder
- 1/2 tsp Table Salt
- 3/4 tsp Cinnamon
- 3/4 tsp Nutmeg
- 1 ½ cups (300g) White Sugar
- 3 Large Eggs
- 2 tsp Vanilla Extract
- 3/4 cup (170g) Vegetable Oil
- 1 cup (240g) Traditional (Old Fashioned) Eggnog
- 1/4 cup (60g) Bourbon
Eggnog Buttercream
- 1 cup (227g) Unsalted Butter, at room temperature
- 3 ½ cups (420g) Confectioners Sugar, sifted
- 1/3 cup (80g) Traditional Eggnog
- 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1 tsp Vanilla
Equipment
- Stand mixer
Instructions
Bourbon Eggnog Sheet Cake
- Preheat oven to 350°F, and prepare a 9×12” pan with cooking spray and parchment. In a large sized mixing bowl, add the flour, baking powder, salt, cinnamon and nutmeg, then whisk together to combine.
- In a stand mixer fitted with the paddle attachment, add eggs, sugar, and vanilla. Beat on high for around 5 minutes, the mixture should look thick, fluffy, and be tripled in volume. Scrape down the sides of the bowl and then slowly drizzle in the oil. After all the oil has been added, beat for an additional minute.
- Add the bourbon to the eggnog, then stir together.
- On low, add the dry mixture to the stand mixer in 3 additions, alternating with the bourbon eggnog in between. Beat only until the batter becomes smooth.
- Add the batter to the pan, then bake in the oven for around 35 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.
Eggnog Buttercream
- Add butter to a stand mixer fitted with the whisk attachment. Beat on high until butter is doubled in volume, and looks light and fluffy.
- Turn the stand mixer to low and slowly add the confectioners sugar. Beat until completely incorporated, then add in the eggnog, cinnamon, nutmeg, and vanilla. Beat until well-combined and fully incorporated.
- Spread the eggnog buttercream over the cooled cake, then dust with additional nutmeg and optionally drizzle with caramel sauce.
