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Eggnog Oatmeal Breakfast Cake Recipe

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★★★★★

4.6 from 142 reviews

This Eggnog Oatmeal Breakfast Cake combines the comforting flavors of classic eggnog with hearty oats and warm spices. Perfect for holiday mornings or anytime you want a cozy, flavorful breakfast treat, this moist cake offers a delightful balance of sweetness and spice with a lightly crisped cinnamon-sugar topping.

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
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp cornstarch
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

For the sprinkle

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

Instructions

  1. Preheat and prepare. Preheat your oven to 350°F (175°C) and grease or line an 8-inch square baking pan with parchment paper to ensure easy removal of the cake after baking.
  2. Cream butter and sugar. In a large mixing bowl, beat the softened butter and white sugar together until the mixture is light and fluffy, which usually takes about 3 to 4 minutes using an electric mixer.
  3. Add eggs and flavorings. Beat in the eggs, one at a time, followed by the vanilla extract and rum extract (if using), mixing until fully incorporated and smooth.
  4. Mix wet ingredients. Stir in the eggnog and full-fat sour cream, ensuring that the batter is smooth and well combined.
  5. Combine dry ingredients. In a separate bowl, whisk together the all-purpose flour, rolled oats, cinnamon, nutmeg, cornstarch, baking powder, baking soda, and salt to evenly distribute the leavening agents and spices.
  6. Incorporate dry into wet. Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing to ensure the cake remains tender.
  7. Prepare the topping. In a small bowl, mix the white sugar, cinnamon, and nutmeg for the sprinkle topping.
  8. Assemble and top. Pour the batter into the prepared baking pan and spread it evenly. Sprinkle the cinnamon-sugar-nutmeg topping evenly over the batter.
  9. Bake the cake. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
  10. Cool and serve. Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature for a delicious breakfast treat.

Notes

  • The rum extract is optional but adds a nice depth of flavor reminiscent of traditional eggnog.
  • Room temperature ingredients help create a smooth, even batter.
  • Use full fat sour cream for moistness and richness; you can substitute with Greek yogurt if preferred.
  • Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • The sprinkle topping adds a subtle crunchy texture and flavorful spice—don’t skip it!

Keywords: Eggnog, breakfast cake, oatmeal cake, holiday breakfast, cinnamon, nutmeg, breakfast treat

Find it online: https://busyrecipe.com/eggnog-oatmeal-breakfast-cake-recipe/