This Bourbon Eggnog Sheet Cake transforms the classic holiday drink into a tender, festive sheet cake. The crumb is soft and moist, warmly spiced with cinnamon and nutmeg, and a splash of bourbon in the batter adds depth and a subtle caramel note. The cake is finished with a light, fluffy eggnog buttercream for a truly seasonal treat.
How to make the Bourbon Eggnog Sheet Cake
1. Beat eggs and sugar: In a stand mixer fitted with the paddle attachment, combine the eggs, sugar, and vanilla. Beat on high for 3–5 minutes until the mixture is thick, pale, and has increased significantly in volume.
2. Add the oil: Reduce the mixer to medium and slowly drizzle in the vegetable oil. Once all the oil is incorporated, beat for another 30–60 seconds to ensure a smooth batter.
3. Whisk dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and nutmeg until evenly combined.
4. Combine wet and dry: Stir the bourbon into the eggnog. Add the dry ingredients to the mixer in three additions, alternating with the bourbon eggnog (start and finish with the dry). Mix on low and beat only until the batter is smooth and combined.
5. Bake: Pour the batter into a prepared 9×12″ pan lined with parchment and lightly greased. Bake at 350°F for about 35 minutes or until a toothpick inserted into the center comes out clean. Cool the cake completely before frosting.
How to make the eggnog buttercream
1. Whip the butter: Place room-temperature unsalted butter in a stand mixer fitted with the whisk attachment. Beat on high until the butter is light, pale, and fluffy.
2. Add confectioners’ sugar: With the mixer on low, add the sifted confectioners’ sugar in batches until fully incorporated and smooth.
3. Add eggnog and spices: Add the eggnog, cinnamon, nutmeg, and vanilla. Beat until the frosting is smooth, light, and spreadable. Adjust consistency with a little more sugar or eggnog if needed.
4. Frost the cake: Spread the buttercream over the cooled sheet cake. Smooth lightly and, if desired, dust with extra nutmeg or drizzle with a bit of caramel sauce for garnish.
Types of eggnog
Most grocery stores carry a few varieties of eggnog: light, classic, and traditional (often labeled old-fashioned). Traditional or old-fashioned eggnog is richer, higher in fat, and typically seasoned with more spices. That richer, spicier profile works especially well in baking and is what is recommended for this cake.
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Bourbon Eggnog Sheet Cake
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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 Extract
Equipment
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Stand mixer
Instructions
Bourbon Eggnog Sheet Cake
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Preheat the oven to 350°F. Prepare a 9×12″ pan with cooking spray and parchment. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
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In a stand mixer fitted with the paddle, beat the eggs, sugar, and vanilla on high until thick and fluffy, about 3–5 minutes. Scrape the bowl, then slowly drizzle in the oil and beat another 30–60 seconds.
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Combine the bourbon with the eggnog, then add the dry ingredients to the mixer in three additions, alternating with the bourbon eggnog. Mix on low and stop once the batter is smooth.
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Pour the batter into the prepared pan and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Eggnog Buttercream
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Beat the room-temperature butter on high until light and fluffy.
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With the mixer on low, gradually add the sifted confectioners’ sugar until incorporated. Add eggnog, cinnamon, nutmeg, and vanilla, then beat until smooth and spreadable.
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Spread the buttercream over the cooled cake, dust with extra nutmeg, and optionally drizzle with caramel sauce before serving.