Bourbon Eggnog Sheet Cake
The classic holiday flavour, in sheet cake form! This eggnog sheet cake is perfectly spiced, moist, and full of Christmas flavour!
Equipment
- Stand mixer
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
Instructions
Bourbon Eggnog Sheet Cake
- Preheat oven to 350°F, and prepare a 9x12” 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.
Notes
† to measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container. Alternatively, weigh the flour (1 cup = 120g or 4oz)