Eggnog Texas Sheet Cake Recipe with eggnog, nutmeg, butter, sugar, and vanilla—festive, cozy, and perfect for holiday gatherings.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
You know that awkward carton of eggnog that always ends up in the back of the fridge? The one you swear everyone begged you to buy, but then three weeks later, it’s still sitting there, judging you every time you grab the milk? Yeah… that was me last December. I didn’t want it to go to waste (because my mom raised me on the “use what you’ve got” rule), so I thought—what if I bake with it instead?
I remembered how my grandma used to make Texas sheet cakes for big family dinners. She swore by them because you didn’t have to fuss with layers or fancy pans. Just pour, bake, frost, done. So, I mashed the two ideas together—and this Eggnog Texas Sheet Cake Recipe was born. Honestly, it felt like a happy accident that should’ve happened years ago. And when I took the first bite, still warm with that nutmeg frosting melting on top, I knew this wasn’t just a “use up the eggnog” situation… it was a new holiday tradition.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Eggnog Texas Sheet Cake Recipe?
First of all, it’s a Texas sheet cake, which basically means it feeds everyone and their cousins without you needing to double the recipe. It’s thin but rich, spiced but not overpowering, and that eggnog frosting? Oh, it pours over like velvet and sets into this glossy, festive blanket of sweetness. If you’re like me and get burned out by fussy desserts around the holidays (looking at you, layer cakes that slide apart like Jenga), this is your saving grace. It’s festive without requiring you to channel your inner pastry chef. And hey, who doesn’t love a dessert that makes people think you put in way more effort than you actually did?
Ingredient Notes:
I always like to know why an ingredient matters before I toss it into the bowl. Here’s the breakdown for this Eggnog Texas Sheet Cake Recipe:
-
Eggnog – The star of the show. Use the good stuff if you can, but honestly, even the store-brand carton works wonders here. It gives that creamy, spiced kick.
-
Unsalted butter – Double duty. It’s in both the cake and the frosting, so don’t skimp. Holiday baking is no place for margarine (my grandma would haunt me).
-
Nutmeg – That little sprinkle packs a nostalgic punch. It smells like December, doesn’t it?
-
Vanilla extract – The secret background singer in every good dessert. You don’t notice it until it’s gone.
-
Powdered sugar – What makes the frosting glossy, smooth, and just sweet enough. It’s like edible snow.
How To Make Eggnog Texas Sheet Cake?
Alright, apron on—here’s how we’re doing this:
-
Preheat the oven. 350°F, grease that sheet pan (13×18). You’ll thank me later when the cake slides out like a dream.
-
Mix the dry team. Flour, baking soda, nutmeg. Simple enough. This is your base.
-
Cook the wet team. In a saucepan, melt the butter and stir in the eggnog. Smells like a holiday candle already, right? Stir in sugar, vanilla, and eggs. Don’t panic if it looks a little glossy—it’s supposed to.
-
Combine the forces. Add the dry mix into the wet. Go easy, no over-mixing. Think gentle hug, not wrestling match.
-
Bake. Pour into the sheet pan, bake about 15 minutes. Keep an eye out—the thin cake cooks fast.
-
Frosting magic. While it bakes, melt butter with eggnog, bring to a boil, and then whisk in powdered sugar, vanilla, nutmeg, and salt. It should pour smooth. If it clumps, you didn’t whisk enough (no shame, just keep going).
-
Finish strong. Pour the frosting over the cake while it’s still warm so it sinks into the top. Sprinkle with extra nutmeg if you’re fancy. Slice, serve, and try not to eat three pieces before dinner.
Storage Options:
Here’s where this cake really shines—it holds up. Cover it and leave it on the counter for a day or two if you like it extra soft. Pop it in the fridge if you want it firmer and to last longer (up to 5 days). And yes, it freezes. Slice it into squares, wrap them, and stash them in the freezer. I may or may not have done this last January and pulled one out in February just to feel festive again.
Want To Save This Recipe?
Variations and Substitutions:
One of the best parts of this Eggnog Texas Sheet Cake Recipe? It plays well with others.
-
Add a dash of cinnamon or cloves if you’re team “more spice.”
-
Want to take it adult? A splash of rum or bourbon in the frosting is life-changing.
-
Gluten-free flour blends work here—just don’t overbake.
-
Not into eggnog frosting? Swap it for cream cheese frosting. Totally different vibe but still delicious.
What to Serve with Eggnog Texas Sheet Cake?
This cake doesn’t need much to shine, but if you want to round it out:
-
Coffee or cocoa—it’s basically non-negotiable.
-
Fresh berries if you want a little tart contrast.
-
Whipped cream—because whipped cream is never the wrong choice.
-
A glass of actual eggnog if you’re leaning into the theme (I see you, holiday purists).
Frequently Asked Questions:
Can I make this ahead?
Absolutely. It actually tastes better the next day once the frosting has time to settle.
Store-bought or homemade eggnog?
Either works, but store-bought is easier, especially when you’re already juggling ten holiday dishes.
How do I know it’s baked through?
The old toothpick trick—stick it in the center. If it comes out clean or with a few crumbs, you’re good.
And that’s my Eggnog Texas Sheet Cake Recipe—festive, simple, and one of those desserts that feels nostalgic the second you taste it. Would this make an appearance on your holiday table, or are you more of a “save the eggnog for the glass” type?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Eggnog Texas Sheet Cake Recipe
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 ½ cups eggnog
- ¾ cup 1 ½ sticks unsalted butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ teaspoons baking soda
- ⅛ teaspoon ground nutmeg
For the Icing:
- 4 cups powdered sugar
- ½ cup eggnog
- ½ cup 1 stick unsalted butter
- 1 teaspoon vanilla extract
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon salt
Instructions
Prepare the oven and baking sheet.
- Preheat the oven to 350°F (175°C). Lightly grease a 13x18-inch baking sheet with butter or non-stick spray. Set aside.
Mix the dry ingredients.
- In a medium bowl, whisk together the flour, baking soda, and ground nutmeg. Set aside.
Combine butter, eggnog, and sugar.
- In a large saucepan over medium heat, melt the butter. Stir in the eggnog and cook, stirring continuously, for 1 minute. Remove from the heat.
Incorporate the eggs and sugar.
- Stir the granulated sugar, vanilla extract, and eggs into the butter mixture, whisking until fully combined.
Add the dry mixture.
- Gradually fold the dry ingredients into the wet ingredients. Mix until just combined, taking care not to over-mix.
Bake the cake.
- Pour the batter evenly into the prepared baking sheet. Bake for 14–16 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool for 15 minutes.
Prepare the icing.
- In a medium saucepan, combine the butter and eggnog over medium-high heat. Bring to a gentle boil, then remove from heat. Immediately whisk in the powdered sugar, vanilla extract, nutmeg, and salt until smooth.
Frost the cake.
- Pour the warm icing over the slightly cooled cake, spreading into an even layer. Sprinkle with additional nutmeg for garnish, if desired. Allow the frosting to set before slicing and serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
