Eggnog Texas Sheet Cake Recipe
Eggnog Texas Sheet Cake Recipe made with flour, sugar, eggnog, butter, eggs, vanilla extract, baking soda, nutmeg, powdered sugar, and salt.
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Servings: 20
Ingredients
Cake
- 2 c all-purpose flour
- 1 1/2 c granulated sugar
- 1 1/2 c eggnog
- 3/4 c unsalted butter
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 tsp baking soda
- 1/8 tsp ground nutmeg
Icing
- 4 c powdered sugar
- 1/2 c eggnog
- 1/2 c unsalted butter
- 1 tsp vanilla extract
- 1/8 tsp ground nutmeg
- 1/4 tsp salt
- Grated nutmeg for garnish
Instructions
Preheat the oven.
- Preheat the oven to 350°F.
Prepare the baking sheet.
- Lightly grease a 13x18-inch baking sheet with butter or non-stick spray. Set aside.
Combine the dry ingredients.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and ground nutmeg. Set aside.
Melt the butter.
- In a large saucepan over medium heat, melt the unsalted butter.
Add the eggnog.
- Stir the eggnog into the melted butter and cook for 1 minute, stirring until fully combined.
Remove from heat.
- Turn off the heat before adding the remaining cake ingredients.
Add the sugar, vanilla, and eggs.
- Stir in the granulated sugar, vanilla extract, and eggs. Beat or whisk until fully incorporated and smooth.
Add the flour mixture.
- Add the flour mixture to the saucepan and stir just until combined. Do not over-mix.
Transfer the batter.
- Pour the batter into the prepared baking sheet and spread it evenly.
Bake the cake.
- Bake for 14 to 16 minutes, or until a toothpick inserted into the center comes out clean.
Cool slightly.
- Remove the cake from the oven and allow it to cool for 15 minutes.
Prepare the icing.
- While the cake is cooling, combine the unsalted butter and eggnog in a medium saucepan over medium-high heat.
Bring to a boil.
- Heat the butter and eggnog mixture until it comes to a boil.
Add the remaining icing ingredients.
- Remove the saucepan from the heat. Stir in the powdered sugar, vanilla extract, ground nutmeg, and salt.
Whisk until smooth.
- Whisk the icing until fully smooth and pourable.
Ice the cake.
- Pour the warm icing over the slightly cooled cake.
Spread evenly.
- Use a spatula to spread the icing into an even layer.
Garnish.
- Top with grated nutmeg, if desired.
Let set.
- Allow the icing to set before slicing.
Slice and serve.
- Cut into 16 to 20 servings and serve.
Notes
To make this Eggnog Texas Sheet Cake Recipe gluten free, replace the all-purpose flour with a certified gluten-free 1:1 baking flour blend. Verify that the eggnog, powdered sugar, baking soda, vanilla extract, nutmeg, salt, and all packaged ingredients are labeled gluten free or free from gluten-containing additives. Use clean mixing bowls, saucepans, utensils, measuring cups, and a clean baking sheet to prevent cross-contact with gluten-containing ingredients.