Eggnog Oatmeal Breakfast Cake Recipe

Introduction

Sweeten up your mornings this holiday season with a slice of delicious eggnog oatmeal breakfast cake! This cake combines creamy eggnog, hearty rolled oats, and a cinnamon sugar topping for a cozy treat perfect for the festive season.

Ingredients

• 1/2 cup butter, softened
• 3/4 cup white sugar
• 2 eggs, room temperature
• 1 tbsp vanilla extract
• 3/4 cup eggnog, room temperature
• 1/4 tsp rum extract (optional)
• 1/4 cup full-fat sour cream, room temperature
• 1 1/4 cups all-purpose flour
• 1 cup rolled oats (large flake oats)
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tbsp cornstarch
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

For the sprinkle topping:

• 1 1/2 tbsp white sugar
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg

Instructions

1. Step 1: Preheat your oven to 350℉ (180℃). Line a 9×9 baking pan with parchment paper, leaving overhang on two sides for easy removal. Grease the two unlined sides of the pan and set aside.
2. Step 2: In a medium bowl, combine the flour, rolled oats, cinnamon, nutmeg, cornstarch, baking powder, baking soda, and salt. Stir well and set aside.
3. Step 3: In a large bowl, use an electric mixer to cream the softened butter and white sugar on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides as needed.
4. Step 4: Add the eggs, vanilla, sour cream, eggnog, and rum extract (if using) to the butter mixture. Mix on medium speed until smooth, even if it appears slightly curdled.
5. Step 5: Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Avoid over-mixing to keep the cake tender.
6. Step 6: Spread the batter evenly into the prepared pan. In a small bowl, mix together the sugar, cinnamon, and nutmeg for the topping. Sprinkle this mixture evenly over the batter.
7. Step 7: Bake for 35-45 minutes, checking for doneness after 30 minutes by inserting a toothpick in the center. It should come out clean when the cake is done.
8. Step 8: Allow the cake to cool completely in the pan, then lift it out using the parchment overhang, slice, and enjoy!

Tips & Variations

• Use a kitchen scale to measure ingredients accurately for best results.
• Do not over-mix the batter; gentle folding ensures a tender crumb.
• Substitute sour cream with full-fat plain yogurt or kefir if preferred.
• To make ahead, bake, cool, slice, and store in an airtight container or wrapped tightly in foil.
• Oats must be rolled oats (large flakes); quick oats will change the texture.

Storage

Store the cake in an airtight container at room temperature for up to one day. For longer freshness, refrigerate for up to five days. Reheat slices gently in the microwave or enjoy cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can this recipe be doubled?

Yes, double the recipe and bake it in a 9×13 pan. Increase the baking time to 40-55 minutes, checking for doneness after 35 minutes.

Do I have to add eggnog?

Eggnog is essential for the flavor and texture of this cake, so it’s best not to omit it.

Can I bake this in an 8×8 pan?

Yes, but the cake will be taller and may require a slightly longer baking time.

Eggnog Oatmeal Breakfast Cake Recipe

Print Recipe

★★★★★

4.6 from 64 reviews

Sweeten up your mornings this holiday season with a delicious slice of eggnog oatmeal breakfast cake. This classic American recipe combines creamy eggnog, hearty rolled oats, warming spices, and a crisp cinnamon sugar topping to create a tender, flavorful cake perfect for breakfast or dessert.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 35-45 minutes
• Total Time: 55-65 minutes
• Yield: 9 slices 1x
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake

• 1/2 cup butter, softened
• 3/4 cup white sugar
• 2 eggs, room temperature
• 1 tbsp vanilla extract
• 3/4 cup eggnog, room temperature
• 1/4 tsp rum extract (optional)
• 1/4 cup full fat sour cream, room temperature
• 1 1/4 cups all-purpose flour
• 1 cup rolled oats (large flake oats, not quick oats)
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tbsp cornstarch
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

For the Sprinkle Topping

• 1 1/2 tbsp white sugar
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg

Instructions

1. Prepare the pan: Preheat your oven to 350℉ (180℃). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides for easy cake removal. Lightly grease the other two sides of the pan that are not covered by parchment. Set aside.
2. Mix dry ingredients: In a medium bowl, combine the all-purpose flour, rolled oats, cinnamon, nutmeg, cornstarch, baking powder, baking soda, and salt. Stir well to evenly distribute the ingredients. Set aside.
3. Cream butter and sugar: In a large mixing bowl, add the softened butter and white sugar. Using an electric hand mixer on medium speed, beat for 2-3 minutes until the mixture is light, fluffy, and well combined. Scrape down the sides of the bowl as needed.
4. Add wet ingredients: Incorporate the eggs, vanilla extract, full-fat sour cream, eggnog, and rum extract (if using) into the creamed butter and sugar mixture. Continue to mix on medium speed for another 2-3 minutes until smooth. It’s normal if the batter appears slightly curdled at this stage.
5. Combine dry and wet ingredients: Gently fold the dry ingredient mixture into the wet ingredients using a spatula. Mix just until no flour streaks remain; avoid over-mixing to maintain a tender crumb.
6. Prepare topping and bake: Spread the batter evenly into the prepared baking pan. In a small cup, mix together the white sugar, cinnamon, and nutmeg for the topping. Sprinkle this mixture evenly over the batter.
7. Bake the cake: Place the pan in the oven and bake for 35 to 45 minutes. Begin checking doneness at 30 minutes by inserting a toothpick into the center; when it comes out clean with no wet batter, the cake is done.
8. Cool and serve: Allow the cake to cool completely in the pan before lifting it out using the parchment overhang. Slice into 9 pieces and enjoy! The cake stays fresh at room temperature for a day in an airtight container, and up to 5 days refrigerated.

Notes

• Use large flake rolled oats; quick oats will not provide the desired texture.
• Use full-fat sour cream or substitute with full-fat, plain yogurt or kefir for the best moistness and flavor.
• Do not over-mix the batter once the dry ingredients are added to prevent a dense cake.
• For easier cake removal, use parchment paper with an overhang on two sides in the baking pan.
• This recipe can be doubled and baked in a 9×13-inch pan; baking time will increase to 40-55 minutes.
• Ensure all cold ingredients (eggs, eggnog, sour cream) are at room temperature for better mixing and texture.
• You can bake this cake in an 8×8-inch pan, but it will be taller.

Keywords: eggnog oatmeal breakfast cake, holiday breakfast cake, baked oatmeal cake, holiday breakfast dessert, cinnamon sugar breakfast cake