This easy eggnog cake is the perfect shortcut recipe for a Christmas party or holiday gathering. A rich eggnog sheet cake is covered in sweet cream cheese icing for a knockout flavor combo!
Why You'll Love This Cake
Need a memorable holiday dessert that feeds a ton of people for not a lot of dough? This is your recipe!
This is a great fake-out cake. We're going to jazz up plain old boxed cake mix and make something really special, with the rich taste of eggnog flavor throughout. Then, we're going to top the eggnog cake with a really rich, sweet eggnog icing that complements the bite of the spicy cake so well.
Ingredients
(See recipe card at the bottom of the post for ingredient measurements.)
For Egg Nog Cake
- boxed cake mix - I recommend spice cake mix, but obviously that's not what I have in the picture...it wasn't available at my store. If you can't find spice cake mix, it's totally fine to use a gingerbread cake mix. You can even use yellow cake mix and add 2 teaspoon of cinnamon and 2 teaspoon of nutmeg.
- eggs
- butter - Make sure your butter is at room temperature so it will be blendable.
- eggnog
For Eggnog Icing
- cream cheese - Same as the butter - make sure this is room temperature so it's easy to blend.
- eggnog
- powdered sugar
If you love a festive recipe, you'll also love my Cinnamon Roll Cookies or Sausage Balls with Cream Cheese!
How to Make Eggnog Cake
Step 1: Make sheet cake.
Preheat oven to 350 degrees.
In a large mixing bowl, blend the spice cake mix, eggs, butter, and eggnog. Pour batter into a 9x13" baking pan sprayed with cooking spray.
Bake cake according to package directions. Once baking is finished, allow the cake to cool for 30 minutes to an hour before frosting.
Step 2: Make eggnog cream cheese icing.
While the baked cake is cooling, use a hand mixer or stand mixer on medium speed to blend cream cheese and â…“ cup eggnog. Slowly add powdered sugar until blended.
Step 3: Frost the Eggnog cake.
Spread the icing mixture on top of the cooled cake.
Leftovers & Storage
Because of the cream cheese icing, this one needs to be stored in the fridge. You can refrigerate this eggnog cake for up to 3-4 days after baking. Once you're ready to enjoy it, you can either eat it cold or allow the cake to sit at room temperature for 30 minutes.
Can I freeze this cake?
Yes, this cake can be frozen! I would leave the icing off if freezing - just place in an airtight container and store in the freezer for up to 6 months. Once you're ready to enjoy it, thaw in the refrigerator and add icing.
Get in the holiday spirit with more than just recipes! I have a great tutorial on how to make easy tulle bows and this fun way to make a DIY tree topper bow.
More Expert Tips & Tricks
- Want to really give your cake a kick? Before baking, mix ¼ cup cinnamon whiskey (like Fireball) into the batter.
- If you're unsure whether or not your cake has baked through, insert a toothpick in the center after baking; if it comes out clean, you're ready to cool.
I hope this eggnog cake recipe lands a permanent spot in your holiday cake rotation! If you make this one, I'd love to hear about it - tag me on social media (@lambertslately) or review/comment below.
Easy Eggnog Cake
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Ingredients
For Eggnog Cake
- 15.25 oz boxed spice cake mix
- 3 large eggs
- 1 stick butter room temperature
- 1 cup eggnog
For Eggnog Icing
- 8 oz cream cheese room temperature
- â…“ cup eggnog
- 2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, blend the spice cake mix, eggs, butter, and eggnog. Pour batter into a 9x13" baking pan sprayed with cooking spray.
- Bake cake according to package directions. Once baking is finished, allow cake to cool for 30 minutes to an hour before frosting.
- While the baked cake is cooling, use a hand mixer or stand mixer on medium speed to blend cream cheese and â…“ cup eggnog. Slowly add powdered sugar until blended.
- Spread icing on top of the cooled cake.
Notes
-
- Want to really give your cake a kick? Before baking, mix ¼ cup cinnamon whiskey (like Fireball) into the batter.
- If you're unsure whether or not your cake has baked through, insert a toothpick in the center after baking; if it comes out clean, you're ready to cool.
- This cake can be frozen. I would leave the icing off if freezing - just place in an airtight container and store in the freezer for up to 6 months. Once you're ready to enjoy it, thaw in the refrigerator and add icing.
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My jeans are daring me to make this yummy cake and my willpower is saying, "go for it!"
I love eggnog, too! So, this cake is on my must make SOON list! Thanks for sharing at Party in Your PJs link party!
It sounds delicious! Thanks for sharing at Sew It Cook It Craft It. You're one of my features today!
Thanks so much for your feature!