Eggnog Oatmeal Breakfast Cake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
