Eggnog Oatmeal Breakfast Cake Recipe

Introduction

Start your morning with the cozy flavors of Eggnog Oatmeal Breakfast Cake. This moist, spiced cake combines the comforting taste of eggnog with hearty oats, making it a perfect treat for chilly days or festive occasions.

Ingredients

• 1/2 cup butter (softened)
• 3/4 cups white sugar
• 2 eggs (room temperature)
• 1 tbsp vanilla
• 3/4 cups 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
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tbsp cornstarch
• 1 1/2 tsps baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tbsp white sugar (for topping)
• 1/2 tsp cinnamon (for topping)
• 1/4 tsp nutmeg (for topping)

Instructions

1. Step 1: Preheat the oven to 350℉ (180℃). Line the bottom and two sides of a baking pan with parchment paper for easy removal. Lightly grease the exposed sides and set the pan aside.
2. Step 2: In a medium bowl, combine the flour, rolled oats, cinnamon, nutmeg, cornstarch, baking powder, baking soda, and salt. Stir to mix well and set aside.
3. Step 3: In a large bowl, beat the softened butter and white sugar with an electric mixer on medium speed for 2 to 3 minutes until light and fluffy. Scrape down the sides of the bowl as needed.
4. Step 4: Add the eggs, vanilla, sour cream, eggnog, and rum extract (if using) to the butter mixture. Continue mixing on medium speed until the batter is smooth and well combined.
5. Step 5: Gently fold the dry ingredient mixture into the wet ingredients using a spatula until just combined. Avoid over-mixing to keep the cake tender.
6. Step 6: Pour and spread the batter evenly into the prepared pan.
7. Step 7: In a small cup, mix the topping sugar, cinnamon, and nutmeg. Sprinkle this mixture evenly over the batter to create a sweet, crunchy top layer.
8. Step 8: Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. The exact time depends on your oven.
9. Step 9: Allow the cake to cool before slicing and serving. Enjoy your cozy breakfast cake!

Tips & Variations

• Use fresh, room temperature eggs and dairy ingredients for a smoother batter and better rise.
• Add chopped nuts or dried cranberries for extra texture and flavor.
• For a dairy-free version, substitute the butter and sour cream with plant-based alternatives and use dairy-free eggnog.
• Oven temperatures can vary; start checking the cake after 35 minutes to avoid overbaking.

Storage

Store leftover cake covered tightly at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat slices gently in a microwave or toaster oven before serving to warm it through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of eggnog?

Yes, you can substitute eggnog with regular milk, but the distinctive rich and spiced flavor will be milder. Adding a pinch of cinnamon and nutmeg to the batter can help replicate that cozy taste.

Is it okay to leave out the rum extract?

Absolutely. The rum extract is optional and adds a traditional holiday note, but the cake will still taste delicious without it.

Eggnog Oatmeal Breakfast Cake Recipe

Print Recipe

★★★★★

4.7 from 63 reviews

This Eggnog Oatmeal Breakfast Cake is a moist and flavorful baked treat perfect for cozy mornings or holiday brunches. Combining the classic flavors of eggnog, warm spices like cinnamon and nutmeg, and hearty rolled oats, this cake delivers a comforting texture with a sweet and crunchy topping.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Breakfast Cake
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup butter (softened)
• 3/4 cups white sugar
• 2 eggs (room temperature)
• 1 tbsp vanilla extract
• 3/4 cups eggnog (room temperature)
• 1/4 tsp rum extract (optional)
• 1/4 cup full fat sour cream (room temperature)

Dry Ingredients

• 1 1/4 cups all-purpose flour
• 1 cup rolled oats
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tbsp cornstarch
• 1 1/2 tsps baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Topping

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

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350℉ (180℃). Line the bottom and two sides of a baking pan with parchment paper for easy removal. Lightly grease the remaining two sides of the pan that are not lined with parchment paper. Set the pan aside.
2. Mix Dry Ingredients: In a medium-sized bowl, combine all dry ingredients including flour, rolled oats, cinnamon, nutmeg, cornstarch, baking powder, baking soda, and salt. Stir until evenly mixed and set aside.
3. Cream Butter and Sugar: In a large bowl, add the softened butter and 3/4 cup white sugar. Using an electric mixer on medium speed, beat together for 2-3 minutes until the mixture is light, fluffy, and creamy. Scrape down the sides of the bowl as needed to ensure even mixing.
4. Add Wet Ingredients: To the creamed butter and sugar, add the eggs, vanilla extract, sour cream, eggnog, and rum extract (if using). Continue mixing on medium speed until the batter is smooth and well combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients. Using a spatula, gently fold until a smooth batter forms. Avoid over-mixing to keep the cake tender.
6. Prepare Topping and Assemble: Spread the batter evenly into the prepared pan. In a small bowl, mix together 1 1/2 tbsp white sugar, 1/2 tsp cinnamon, and 1/4 tsp nutmeg. Sprinkle this mixture evenly over the top of the batter to create a sweet and crunchy crust after baking.
7. Bake: Place the pan in the preheated oven and bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean. Depending on your oven, it may take the full 45 minutes for the cake to fully set and brown.
8. Cool and Serve: Remove the cake from the oven and allow it to cool in the pan. Once cooled, slice into portions and enjoy as a delicious breakfast or snack.

Notes

• Make sure all refrigerated ingredients like eggs, sour cream, and eggnog are at room temperature to ensure the batter mixes evenly.
• Using parchment paper on two sides of the pan helps lift the cake out easily without damage.
• The rum extract is optional but adds a nice depth of flavor reminiscent of traditional eggnog.
• Do not overmix the batter once the dry ingredients are added to keep the cake tender.
• You can substitute regular oats with gluten-free oats to make the recipe gluten-free if needed.

Keywords: Eggnog Breakfast Cake, Oatmeal Cake, Holiday Breakfast, Spiced Cake, Baked Oatmeal Cake