This Eggnog Sheet Cake is a dream come true! Made with Straus Organic Eggnog and Organic Unsalted Butter, each fluffy bite is filled with warm, nutmeg-spiced flavor. Topped with a luscious Vanilla Whipped Cream, it’s the perfect dessert for any celebration. Whether you’re hosting a party or enjoying a cozy night in, this easy, crowd-pleasing cake will add joy to every bite!
Eggnog Sheet Cake
Makes 1 (13X9) cake and about 5 cups of cream
Ingredients
- 2¼ cups (281 grams) unbleached cake flour
- 1½ cups (300 grams) granulated sugar, divided
- 2½ teaspoons (12.5 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- ½ teaspoon (1 gram) ground nutmeg
- 7 large eggs (350 grams), separated and room temperature
- ½ cup (113 grams) Straus Organic Unsalted European Style Butter, melted and cooled
- 3½ cups (840 grams) Straus Organic Eggnog
- ¾ cup (180 grams) cold water (41°F/5°C)
- 2 teaspoons (8 grams) vanilla extract
- Vanilla Whipped Cream (recipe follows)
- Garnish: ground nutmeg
Vanilla Whipped Cream
- 2 cups (480 grams) cold Straus Organic Heavy Whipping Cream
- ⅔ cup (80 grams) confectioners’ sugar
- 1 teaspoon (4 grams) vanilla extract
Instructions
- Preheat oven to 350°F (180°C). Using a pastry brush, lightly brush bottom of a 13x9-inch baking pan with baking spray with flour. (Do not brush sides of pan.)
- In a large bowl, whisk together flour, 1 cup (200 grams) granulated sugar, baking powder, salt, and nutmeg.
- In the bowl of a stand mixer fitted with the whisk attachment, beat egg yolks at medium-high speed until doubled in volume, about 3 minutes. Reduce mixer speed to medium; add melted butter in a slow, steady stream until incorporated. Reduce mixer speed to low; beat in ¾ cup (180 grams) cold water and vanilla. Transfer batter to a large bowl. Thoroughly clean and dry bowl and whisk attachment.
- In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at medium speed until soft peaks form, about 2 minutes. With mixer on low speed, add remaining ½ cup (100 grams) sugar in a slow, steady stream, beating until combined. Increase mixer speed to medium-high; beat until medium peaks form, about 2 minutes.
- Using a balloon whisk, gradually fold flour mixture into yolk mixture until combined. Using whisk, fold egg whites into yolk mixture in three additions. Spread batter into prepared pan. Gently tap pan on a kitchen towel-lined counter 2 to 3 times to remove any large air bubbles.
- Bake until golden brown and a wooden pick inserted in center comes out clean, 30 to 40 minutes. Let cool in pan on a wire rack for 40 to 45 minutes. Run a sharp knife around edges of pan to loosen cake. Using a small wooden skewer, poke holes all over warm cake. Slowly pour eggnog evenly all over warm cake. Let cool completely in pan on a wire rack. Cover and refrigerate until cold, at least 4 hours, or up to overnight.
- Spread Vanilla Whipped Cream onto cake just before serving. Garnish with nutmeg, if desired. Cover and refrigerate for up to 3 days
Vanilla Whipped Cream
- In the bowl of a stand mixer fitted with the whisk attachment, beat all ingredients at low speed until well combined. Increase mixer speed to medium-high, and beat until medium peaks form, 2 to 3 minutes.
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