Eggnog Texas Sheet Cake Recipe
A festive Eggnog Texas Sheet Cake Recipe made with rich eggnog, nutmeg, and vanilla, topped with a smooth eggnog frosting. Perfect for holiday gatherings.
16 Servings
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
To prepare this recipe gluten-free, substitute the all-purpose flour with a high-quality 1:1 gluten-free flour blend that contains xanthan gum. Ensure the baking soda and powdered sugar are certified gluten-free. Baking times may vary slightly, so check for doneness with a toothpick.