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Eggnog Sheet Cake with Cinnamon Frosting

Eggnog sheet cake with cinnamon frosting is a tender, warmly spiced cake baked in a 9x13-inch pan and topped with smooth cinnamon buttercream. Eggnog adds a festive flavor, while the lightly nutmeg-spiced cake pairs with a creamy frosting.
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Prep Time 20 minutes
Cook Time 33 minutes
Cooling 1 hour
Total Time 1 hour 53 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 2 cup all-purpose flour
  • 1.25 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.25 tsp ground nutmeg
  • 1 cup eggnog
  • 0.5 cup vegetable oil
  • 2 eggs large
  • 1 tsp vanilla extract
For the frosting
  • 0.5 cup unsalted butter softened
  • 3 cup powdered sugar
  • 1 tsp ground cinnamon
  • 0.125 tsp salt
  • 3 tbsp milk

Equipment

  • 1 9x13-inch baking pan
  • 1 electric mixer

Method
 

Prepare the cake
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking pan.
  3. Whisk the flour, granulated sugar, baking powder, salt, and nutmeg in a large bowl.
  4. Whisk the eggnog, vegetable oil, eggs, and vanilla in a medium bowl until combined.
  5. Pour the eggnog mixture into the flour mixture and whisk just until no dry streaks remain.
  6. Spread the batter in the prepared pan.
  7. Bake for 28–33 minutes, until the top springs back lightly and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool the cake completely in the pan.
Make the frosting
  1. Beat the butter in a large bowl with an electric mixer until creamy.
  2. Add the powdered sugar, cinnamon, salt, and milk, then beat on low until combined and on medium until smooth and spreadable.
  3. Spread the frosting over the cooled cake.

Notes

For a tender cake, stop mixing as soon as no dry streaks remain. Store covered in the refrigerator for up to 4 days; freeze slices for up to 2 months.