If you’re anything like me, mornings can sometimes feel rushed, but that doesn’t mean breakfast has to be boring or bland. This Eggnog Oatmeal Breakfast Cake Recipe is my go-to for lazy weekend mornings or special holiday breakfasts because it’s cozy, comforting, and just a little bit indulgent. The subtle nutmeg and cinnamon combined with the creamy eggnog give this cake a nostalgic warmth you won’t find in your typical oatmeal dish.

What I really love about this Eggnog Oatmeal Breakfast Cake Recipe is how easy it comes together, yet it feels fancy enough to serve guests. It’s soft and slightly crumbly with a sprinkle on top that adds just the right touch of sweetness and spice. You’ll find it’s a wonderful way to make use of eggnog beyond just sipping it, especially during the holidays or chilly mornings when you want something a little extra to start your day right.

Ingredients You’ll Need

These ingredients come together perfectly to give you a tender, flavorful breakfast cake with a hearty oatmeal base and that unmistakable eggnog twist. When shopping, opt for fresh and room temperature ingredients wherever possible to get the best texture and rise.

Butter: Use softened butter for easy creaming with sugar; it helps create a tender crumb.
White sugar: Provides sweetness and helps with browning for a gorgeous crust.
Eggs: Room temperature eggs mix better for a fluffier cake.
Vanilla extract: Enhances the flavor and complements the eggnog wonderfully.
Eggnog: The star ingredient! Make sure it’s fresh and room temperature to blend smoothly.
Rum extract (optional): Adds a subtle depth of flavor reminiscent of holiday eggnog.
Full fat sour cream: Keeps the cake moist and tender with a slight tang that balances sweetness.
All-purpose flour: The base of your cake, providing structure.
Rolled oats: Gives a nice texture and hearty bite that feels wholesome.
Cinnamon and nutmeg: Warm spices that amplify the eggnog’s festive notes.
Cornstarch: Helps soften the flour for a delicate texture.
Baking powder and baking soda: Leavening agents to make the cake rise beautifully.
Salt: Balances the sweetness and enhances all the flavors.
Sugar, cinnamon, and nutmeg (for the sprinkle): A simple mix that adds a sweet, spicy crunch on top.

Variations

I love how easy it is to make this Eggnog Oatmeal Breakfast Cake Recipe your own. Over time, I’ve tried a few tweaks to match different occasions or preferences – and honestly, it’s so flexible that you can’t really go wrong.

Dairy-free variation: Substitute the butter with coconut oil and use a plant-based eggnog and sour cream alternative. I did this once for a friend, and it turned out just as comforting.
Extra texture: Add chopped pecans or walnuts into the batter for a nutty crunch. I find it gives a lovely contrast to the softness of the cake.
Fruit addition: Toss in some dried cranberries or raisins to add a burst of tartness and chewiness.
Less sweet: Cut the sugar slightly if you prefer a more subtle sweetness, especially if you plan on topping it with syrup or honey.

How to Make Eggnog Oatmeal Breakfast Cake Recipe

Step 1: Cream the Butter and Sugar

Start by beating the softened butter and white sugar together until the mixture looks light and fluffy. I usually use a hand mixer for this because it saves time and makes the batter smooth and airy, which is key for a tender crumb. If your butter is too cold, the sugar won’t incorporate well, so make sure it’s room temperature before you start.

Step 2: Add Eggs and Flavorings

Next, beat in the eggs one at a time, followed by the vanilla extract, room temperature eggnog, and rum extract if you’re using it. This mixture will start smelling amazing — that warm vanilla and nutty undertone is what makes this cake so special! Mixing in the eggnog slowly helps everything combine without curdling.

Step 3: Incorporate the Dry Ingredients

In a separate bowl, whisk together the flour, rolled oats, cinnamon, nutmeg, cornstarch, baking powder, baking soda, and salt. Gradually add these dry ingredients into your wet mixture, mixing just until combined — over-mixing can make the cake tough, and you definitely don’t want that here. The oats add a lovely texture, so be gentle to keep them intact.

Step 4: Prepare the Sprinkle and Bake

Mix the sugar, cinnamon, and nutmeg for the sprinkle topping in a small bowl. Pour the batter into a greased 8″x8″ baking pan, then evenly sprinkle the sugar mixture on top. The sprinkle creates a delightful crunchy finish once baked – one of my favorite parts! Bake at 350°F (175°C) for about 40-45 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with a few moist crumbs.

How to Serve Eggnog Oatmeal Breakfast Cake Recipe

Two square pieces of cake are stacked on top of each other on brown parchment paper over a wooden surface. Each piece has one layer with a soft, moist, and slightly crumbly texture. The cake is light brown inside with a darker golden brown crust on the top, which looks slightly crisp with a sprinkle of sugar or cinnamon on it. The background is dark and blurry, making the cake pieces stand out clearly. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually like to add a light dusting of powdered sugar on top for a frosty look or a small dollop of whipped cream. Sprinkling a bit of chopped toasted pecans adds a nice nutty contrast and a festive touch. If you want to keep it simple, just enjoy as is – it stands strong without anything extra.

Side Dishes

This cake pairs beautifully with a cup of fresh coffee or chai tea. I also love serving it alongside fresh fruit like berries or sliced apples to add some brightness and balance the sweetness. For a heartier meal, a side of scrambled eggs or Greek yogurt makes it a well-rounded breakfast.

Creative Ways to Present

For holiday brunches, I’ve tried cutting the cake into small squares and serving them on a pretty platter with cinnamon sticks and cranberries scattered around. It looks festive and inviting. Another idea is to layer pieces with whipped cream and fresh fruit in a trifle dish — turning this breakfast treat into an eye-catching dish everyone will love.

Make Ahead and Storage

Storing Leftovers

I store leftovers wrapped tightly in plastic wrap and then in an airtight container at room temperature for up to two days. This helps keep the cake moist without drying out. If it’s a bit later, I move it to the fridge, but I’ve noticed the texture changes slightly — still tasty, just a bit firmer.

Freezing

Eggnog Oatmeal Breakfast Cake freezes beautifully. I like to cut the cake into squares, wrap each piece individually in plastic wrap, then place them in a freezer-safe bag. When I want a quick breakfast, I pull one out the night before to thaw in the fridge — it’s like having fresh cake ready in the morning!

Reheating

To warm up leftovers, I pop a slice in the microwave for about 20-30 seconds or heat it gently in a toaster oven until it’s just warm. This revives the softness and brings out those delicious eggnog spices again without drying out the cake.

FAQs

Can I use store-bought eggnog for this recipe?

Absolutely! In fact, store-bought eggnog works perfectly and is what I usually use. Just be sure it’s fresh and at room temperature to mix well with the other ingredients.
Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it contains xanthan gum or add a teaspoon if needed to maintain structure. The texture may be a little different, but the flavors will still shine through.
Is this cake sweet enough for dessert?

While this cake is on the sweeter side of breakfast cakes, it’s not overly sugary. You can definitely enjoy it as a dessert, especially with a scoop of vanilla ice cream or whipped cream on top.
What if I don’t have rum extract?

No worries! Rum extract adds a nice depth, but the cake tastes fantastic without it. You can substitute with a bit of almond extract if you like, or just leave it out entirely.
Can I make this cake ahead for a holiday gathering?

Definitely! It actually tastes even better the next day. Bake it the day before, store it tightly wrapped, and bring it out at room temperature or warmed slightly for your guests.

Final Thoughts

This Eggnog Oatmeal Breakfast Cake Recipe holds a little piece of my holiday mornings and cozy weekends, and I think you’ll adore it just as much. It’s one of those recipes that feels like a warm hug in cake form — comforting, spiced just right, and easy to make. Give it a try, whether you’re treating yourself or sharing with family and friends; you’ll soon find it becoming a beloved staple in your breakfast rotation.