Eggnog Sheet Cake Recipe

INGREDIENTS

FOR THE CAKE

• 16.25 ounces white cake mix 460 grams (1 box), such as Betty Crocker
• 1 cup eggnog 227 grams
• ½ cup vegetable oil 100 grams
• 3 large eggs 150 grams
• ¼ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon

FOR THE FROSTING

• ½ cup salted butter 113 grams (1 stick)
• 3 cups powdered sugar 339 grams
• 1 teaspoon pure vanilla extract 4 grams
• 3 tablespoons eggnog 48 grams
• Sprinkles optional, for garnish

EQUIPMENT

• Kitchen Scale (optional)
• 9×13 Baking Pan
• 8-inch Round Cake Pan (optional)
• Stand Mixer (optional)

Instructions

• Preheat oven to 350°F.
• Mix up the cake mix as directed according to the cake mix instructions, but replacing the water/milk with eggnog. Whisk in the ground nutmeg and cinnamon.16.25 ounces white cake mix,¼ teaspoon ground nutmeg,½ teaspoon ground cinnamon
• Pour the cake batter into a greased 9×13-inch baking pan (or 2 8-inch cake pans) and bake for the amount of time listed on the box mix.
• Remove the cake from the oven and let cool completely.
• Make the frosting: In the bowl of a stand mixer, whip the butter until smooth. Add the powdered sugar, vanilla, and eggnog. Add additional eggnog if needed to get the desired consistency.½ cup salted butter,3 cups powdered sugar,1 teaspoon pure vanilla extract,3 tablespoons eggnog
• Spread the frosting over the cooled cake and garnish with sprinkles if desired.Sprinkles

NOTES

• If you use a different brand of cake mix, simply replace the water/milk called for on the box with eggnog.
• If you choose to bake this recipe in 2 8-inch round cake pans, be sure to double the frosting.
• Use additional eggnog to make your frosting more spreadable. Start with a tablespoon and work your way up slowly until you reach the desired consistency.
• You can garnish this cake with sprinkles to make it even more festive!

Storage: Store eggnog sheet cake tightly covered with plastic wrap at room temperature for up to 3 days.