Eggnog Sheet Cake
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Indulge in this Eggnog Sheet Cake that is both festive and delicious! Moist and fluffy eggnog cake is topped with eggnog frosting and decorated with tiny Christmas trees for a festive holiday cake that is sure to impress!
If you want more options for holiday cake, be sure to check out some of my favorites like Christmas Eve Cake, Gingerbread Snack Cake, or Whimsical North Pole Cupcakes.
Table of Contents
This Eggnog Sheet Cake is my version of a Christmas tree cake. I don’t like to spend a ton of time decorating, because you’re just going to eat the cake! So, this holiday cake strikes the perfect balance of being festive without spending tons of time.
I used this same technique on my Christmas Tree Cupcakes, and they turned out so cute. And I put a vote up on Instagram if you guys wanted me to decorate this cake with tiny trees or one large one, and it was overwhelmingly tiny trees! So, we’re making this festive cake simple and easy. Make sure to follow along on Instagram so you can vote on upcoming recipes.
Why You’ll Love This Recipe
Holiday Cake: This is the epitome of holiday cake as far as flavor and design go! This Eggnog Sheet Cake is warm and cozy and it’s decorated with tiny trees for the perfect amount of holiday cheer.
Moist and Fluffy: This easy sheet cake is no fuss and turns out a moist and fluffy cake that is fool proof.
Festive Flavor: I use organic eggnog in both the cake and in the icing for a holiday cake that will have everyone wanting seconds.
Easy and Festive: If you want to make a Christmas tree cake, but don’t want to spend a ton of time then this is the perfect recipe! This cake is easy, yet festive, with the perfect balance of decoration and ease. I also have a video that shows you exactly how to pipe the trees!
Ingredients
- Canola Oil: I use organic canola oil for this cake, making it a super easy one bowl cake recipe.
- Eggnog: I use Organic Valley Eggnog for eggnog flavor in the cake and frosting.
- Cane Sugar: I use organic cane sugar.
- Eggs: I use organic large eggs.
- Pastry Flour: I use organic pastry flour, but cake flour also works.
- Vanilla Bean: Organic ground vanilla bean makes a big difference in this recipe as it provides such a rich vanilla flavor that pairs so well with the eggnog. But you can use vanilla extract instead if you want.
- Nutmeg: I use organic ground nutmeg to bring out the egging flavor.
- Baking Powder: Make sure to use baking powder. Check out my article the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Salt: I use a fine sea salt.
- Vegetable Shortening: I use organic vegetables shortening for the frosting. This is my trick when I want really white frosting as it’s whiter than butter. But, if you prefer you can also use butter in its place .
- Powdered Sugar: You’ll need organic powdered sugar for the frosting.
- Vanilla Extract: I use Simply Organic Vanilla Extract in the frosting.
- Food Dye: I use Suncore Foods Organic Green Dye for the trees.
- Cocoa Powder: I use a little bit of organic Dutch cocoa powder for the tree trunks.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Mixer: You can make the cake with a hand mixer, stand mixer or even just a bowl with a whisk. But, you will need either a stand mixer or hand mixer for the frosting.
- Baking Pan: I bake this cake in a 9×13-inch baking pan. You can also do this in two 8-inch cake pans if you want to make this a layer cake.
- Parchment Paper: I use nontoxic parchment paper, which is key for removing the cake easily. If you don’t use parchment paper, be sure to grease the pan very well.
- Piping Bags: You’ll need two smaller piping bags for the trees and trunks.
- Decorating Tips: I use Ateco tips #21, 101, 15, 12, and 6.
- Coupler: You'll need a frosting coupler if you want to use one piping bag and swap out the decorating tip for the green, like I'm doing here.
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Subscribing is easy and just by subscribing, you are directly supporting my site!
Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a 9 x 13-inch baking pan with parchment paper.
Step 2
To make the batter: In a large mixing bowl, add the canola oil, eggnog, cane sugar, and eggs. Mix using a hand mixer (or stand mixer or whisk) until the eggs are combined.
Add the pastry flour, baking powder, salt, nutmeg, and vanilla bean and mix until combined into a smooth cake batter.
Step 3
Transfer to the prepared baking pan and spread evenly. Bake for 30 to 35 minute or until toothpick inserted in the center comes out clean. Allow the cake to cool completely in the cake pan.
Step 4
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), add the vegetable shortening, powdered sugar, and eggnog. Mix on low until combined and then speed mixer up to high and mix for 2 to 3 minutes or until light and fluffy.
Step 5
Transfer 1/4 cup of frosting to a small bowl and add in the green dye. Mix to combine completely, add more green if you want a darker color. Transfer to a piping bag fitted with a coupler. I use a coupler because I’m using 4 different tips for the trees.
Add 2 tablespoons of frosting to another small bowl and add the cocoa powder and mix to combine completely. Transfer to a piping bag with tip #12.
Step 6
Spread the remaining white frosting onto the cake evenly.
Step 7
Using the green frosting, start with Ateco tip #21 first, pipe a zigzag triangle of frosting for a tree. Add a small line with the brown frosting did the trunk.
Continue to do this all over the cake, anywhere you want trees. This can be totally freeform, have fun with it! I did one tree per slice, so 12 trees on the cake (3 across and 4 down). I used Ateco tip #21, #6, #101, and #15 for zigzag triangles. I also used Ateco tip #21 and piped dollops in the shape of a triangle. And last, I used Ateco tip #21 to pipe rosettes in the shape of a triangle for 6 different types of trees. You can use all these methods, or even just one of them! (See the video for exactly how I pipe them).
Baker’s Tips
- This is an easy one bowl cake recipe so you can use a hand mixer, stand mixer or even just a bowl with a whisk!
- I use organic shortening for the frosting. This is my trick for organic white frosting! You can substitute butter if you prefer as well, it won’t be as white.
- The trees are totally optional, feel free to skip them if you want!
- Make sure to store extra cake in an airtight container in the fridge.
FAQ’s
Yes, you can use avocado oil or olive oil in the cake too.
No, this part is optional, and you can skip it if you prefer.
Yes, this is a great cake to make the day before if you need to. If you’re baking the day before, you can leave the cake in the pan overnight, so it doesn’t dry out and either frost the cake in the pan or frost the cake the day of.
Craving More?
Eggnog Sheet Cake
Equipment
- Stand Mixer (or hand mixer)
- Mixing Bowl (if using a hand mixer)
- Coupler (if you want to switch out the tips for the green)
Ingredients
Batter
- ¾ cup canola oil
- ¾ cup eggnog
- 326 grams cane sugar
- 3 large eggs
- 425 grams pastry flour
- 1 teaspoon baking powder
- ¾ teaspoon fine sea salt
- ½ teaspoon nutmeg
- ½ teaspoon ground vanilla bean
Frosting
- 226 grams vegetable shortening
- 454 grams powdered sugar
- 3 to 4 tablespoons eggnog
- ½ teaspoon Suncore Foods Organic Green Dye
- ½ teaspoon Dutch cocoa powder
Instructions
- Preheat the oven to 350°F. Line a 9 x 13-inch baking pan with parchment paper.
- To make the batter: In a large mixing bowl, add the canola oil, eggnog, cane sugar, and eggs. Mix using a hand mixer (or stand mixer or whisk) until the eggs are combined.
- Add the pastry flour, baking powder, salt, nutmeg, and vanilla bean and mix until combined into a smooth cake batter.
- Transfer to the prepared baking pan and spread evenly. Bake for 30 to 35 minute or until toothpick inserted in the center comes out clean. Allow the cake to cool completely in the cake pan.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), add the vegetable shortening, powdered sugar, and eggnog. Mix on low until combined and then speed mixer up to high and mix for 2 to 3 minutes or until light and fluffy.
- Transfer 1/4 cup of frosting to a small bowl and add in the green dye. Mix to combine completely, add more green if you want a darker color. Transfer to a piping bag fitted with a coupler. I use a coupler because I’m using 4 different tips for the trees.
- Add 2 tablespoons of frosting to another small bowl and add the cocoa powder and mix to combine completely. Transfer to a piping bag with tip #12.
- Spread the remaining white frosting onto the cake evenly.
- Using the green frosting, start with Ateco tip #21 first, pipe a zigzag triangle of frosting for a tree. Add a small line with the brown frosting did the trunk.
- Continue to do this all over the cake, anywhere you want trees. This can be totally freeform, have fun with it! I did one tree per slice, so 12 trees on the cake (3 across and 4 down). I used Ateco tip #21, #6, #101, and #15 for zigzag triangles. I also used Ateco tip #21 and piped dollops in the shape of a triangle. And last, I used Ateco tip #21 to pipe rosettes in the shape of a triangle for 5 different types of trees. You can use all these methods, or even just one of them! (See the video for exactly how I pipe them).
- Store extra cake in an airtight container in the fridge for up to 3 days.
Video
Notes
Nutrition
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