Sweeten up your Christmas morning with a slice of delicious eggnog oatmeal breakfast cake! It’s got eggnog, hearty oats, and loads of cinnamon sugar in every bite. This is a classic recipe for the season that I just adore!
Around Christmas time I love to use eggnog to bake - it is such a treat.
Baking with eggnog makes your sweets extra moist. This breakfast cake can be eaten for breakfast (duh), as a snack, or after dinner for a little sweet treat.
It's got soft spices paired with the creamy flavour of eggnog all in one. The oats add an incredible texture, and it's sprinkled with some cinnamon sugar on top for a little extra yum.
For more holiday recipes, try Christmas M&M Cookies, Andes Mint Brownies, and Hot Chocolate Cookies.
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Why this recipe works
- Breakfast idea – This is a great recipe to make ahead of time and then enjoy with your morning coffee!
- Easy to make – This cake comes together with just a few simple steps!
- Eggnog - The perfect way to bake with eggnog this Christmas season!
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
Butter – This will be softened.
Cornstarch – This helps add a tender crumb to the cake.
Eggs – Make sure they’re at room temperature before beginning.
Eggnog - Adds creaminess to the cake, make sure it's at room temperature before beginning.
Flour – All-purpose flour is used in this recipe.
Sour cream - Make sure to use full fat sour cream. This can also be substituted for full fat flavourless yogurt or kefir.
Rum extract - Rum is a classic used in eggnog recipes, but you don't have to add it in!
Oats - Make sure you use rolled oats, also known as large flake oats. Quick oats will not work.
Step by step instructions
Here is how to make and bake this eggnog breakfast oatmeal cake. You will need a 9×9 baking pan lined with parchment paper, 2 mixing bowls, a spatula, and an electric handheld mixer.
Step 1 – Prep. Grease the pan. For easy removal of the cake, place parchment paper on the bottom and 2 sides of the pan. Gently grease the other two sides and then set aside.
Step 2 – Mix dry ingredients. In a medium sized bowl, add in flour, oats, cinnamon, nutmeg, cornstarch, baking soda, baking powder, and salt. Stir to combine and set aside.
Step 3 – Cream the butter and sugar. In a large bowl, add softened butter and white sugar. Beat on medium speed for 2-3 minutes until it’s light and fluffy. Make sure to scrap the sides of the bowl.
Step 4 – Add in wet ingredients. Add in the eggs, vanilla, eggnog, sour cream, and rum extract (optional). Continue mixing on medium speed. It’s okay if it is clumpy.
Step 5 – Add in dry ingredients. Mix in the dry ingredients and using a spatula, gently fold until a batter forms. Do not overmix!
Step 6 – Bake. Spread the batter into the prepared pan evenly. In a small cup, mix together sugar, nutmeg, and cinnamon. Sprinkle that on top. This will give you a sweet crunchy top.
Bake for 35-45 minutes. It really depends on your oven, but after 30 minutes I would start checking with a toothpick to see if it’s ready! A toothpick should come out clean.
Allow to cool, slice, and enjoy! This eggnog oatmeal breakfast cake is soo good! It stays good on the counter for a day in an airtight container, and in the refrigerator for 5 days!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
- Do not over-mix! A big reason cakes don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
- To make ahead of time: Bake, cool, slice, and store in an airtight container or wrap in foil/saran wrap.
FAQ
Can this recipe be doubled?
Yes, bake it in a 9×13 pan and increase the baking time by checking in on it after the 35 minute mark. It should take anywhere from 40-55 minutes to bake.
Do I have to add eggnog?
Yes! That is one of the main ingredients in this cake.
Can I bake this in an 8×8 pan?
Yes, but the cake will be taller.
Check out more Christmas recipes
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Eggnog Oatmeal Breakfast Cake
Ingredients
For the cake
- 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
For the sprinkle
- 1 1/2 tbsp white sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
Instructions
- Preheat the oven to 350℉/180℃. For easy removal of the cake, place parchment paper on the bottom and 2 sides of the pan. Gently grease the two sides without parchment paper and then set aside.
- In a medium sized bowl, add in flour, oats, cornstarch, cinnamon, nutmeg, baking powder, baking soda, and salt. Stir to combine and set aside.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
- In a large bowl, add softened butter and white sugar. Beat on medium speed for 2-3 minutes until it’s light and fluffy. Make sure to scrap the sides of the bowl.1/2 cup butter, 3/4 cups white sugar
- Add in the eggs, vanilla, sour cream, eggnog, and rum extract (optional). Continue mixing on medium speed until smooth.2 eggs, 1 tbsp vanilla, 3/4 cups eggnog, 1/4 tsp rum extract, 1/4 cup full fat sour cream
- Mix in the dry ingredients and using a spatula, gently fold until a batter forms. Do not overmix!
- Spread the batter into the prepared pan evenly. In a small cup, add white sugar, cinnamon, and nutmeg and mix together. Then sprinkle on top evenly. This will give you a sweet crunchy top.1 1/2 tbsp white sugar, 1/2 tsp cinnamon, 1/4 tsp nutmeg
- Bake for 35-45 minutes, depending on your oven. It took me 45 minutes. Allow it to cool, slice, and enjoy!
Brittany says
Thank you for sharing this recipe.
Ania says
My pleasure Brittany! Enjoy!