Eggnog Oatmeal Breakfast Cake Recipe

I’ve got to tell you about this Eggnog Oatmeal Breakfast Cake Recipe — it’s become my go-to cozy weekend morning treat during the cooler months. There’s something so comforting about the combination of eggnog’s creamy, spicy notes mingling with hearty oats in a tender cake that feels like a hug on a plate. Whether you’re serving it up for holiday brunch or just want to shake up your usual oatmeal routine, this cake hits all the right notes.

What makes this Eggnog Oatmeal Breakfast Cake Recipe truly stand out is how it balances classic seasonal flavors with breakfast-friendly ingredients like oats and a touch of sour cream for moisture. I’ve made it a handful of times now, and it always turns out moist and flavorful without being overly sweet. If you love that cozy eggnog flavor but want something you can slice and share, this is the recipe you’ll want to keep handy.

Ingredients You’ll Need

All the ingredients come together to build layers of flavor and texture — soft butter and sugar create that classic crumb, while oats bring heartiness. Pro tip: Make sure your eggs, eggnog, and sour cream are at room temperature to keep the batter smooth and the cake tender.

• Butter: Softened butter helps evenly cream with sugar, giving the cake a light texture.
• White sugar: Adds sweetness and helps with browning on the cake’s surface.
• Eggs: Room temperature eggs bind everything together — don’t skip warming them to keep the batter consistent.
• Vanilla: Adds depth to the eggnog flavor, making it taste richer.
• Eggnog: The star ingredient! Use your favorite brand or homemade for best taste.
• Rum extract (optional): A splash amps up the traditional eggnog vibe without adding actual alcohol.
• Sour cream: Adds moisture and a slight tang that balances the sweetness beautifully.
• All-purpose flour: The cake’s base. I’ve found that measuring it carefully prevents dry or dense texture.
• Rolled oats: Brings that oatmeal heartiness and makes the cake feel wholesome.
• Cinnamon and nutmeg: Warm spices that complement the eggnog flavors brilliantly.
• Cornstarch: Helps give the cake a tender crumb by softening the flour’s gluten.
• Baking powder & baking soda: These leaveners work together to make sure the cake rises nicely.
• Salt: Enhances all the flavors and balances the sweetness.
• Sugar, cinnamon, and nutmeg sprinkle: A small topping that adds a sweet, spicy crunch on top.

Variations

I love how flexible this Eggnog Oatmeal Breakfast Cake Recipe is — the base is tasty enough on its own but so easy to tweak depending on your taste or dietary needs. Don’t hesitate to mix things up to make it your own.

• Gluten-free option: I swapped regular flour for a gluten-free blend once, and honestly, the texture was just as lovely — just add a little extra oat flour to keep it balanced.
• Vegan twist: I tried a version using flax eggs and plant-based milk eggnog; though the flavors shifted a bit, adding a touch of vanilla and cinnamon brought it back home.
• Nut add-in: Toss in chopped pecans or walnuts for added crunch — my family loved it during one Christmas morning!
• Fruit infusion: Dried cranberries or chopped apples work wonders — I sometimes throw them in for a festive, fruity burst.

How to Make Eggnog Oatmeal Breakfast Cake Recipe

Step 1: Cream the Butter and Sugar

Start by beating the softened butter and sugar until light and fluffy — this usually takes about 3-4 minutes with a hand or stand mixer. This step is important because it traps air in the mixture, helping the cake rise and get that tender texture we all love. If you rush this part, your cake could turn out dense, so don’t skip or skimp!

Step 2: Add Eggs, Vanilla, and Liquids

Next, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla, eggnog, rum extract (if using), and sour cream. Since everything should be at room temperature, these ingredients will blend smoothly without curdling. The batter will feel creamy and well combined at this stage.

Step 3: Mix Dry Ingredients Separately

In another bowl, whisk together the flour, oats, cinnamon, nutmeg, cornstarch, baking powder, baking soda, and salt. By mixing the dry ingredients separately, we ensure even distribution of the leaveners and spices — crucial for uniform flavor and rise.

Step 4: Combine Wet and Dry Ingredients

Gently stir the dry ingredients into the wet ingredients, folding just until combined. Don’t overmix here — you want to avoid developing gluten, which would make the cake tough. The batter will be a bit thick and oat-filled, which is exactly what you want for that hearty breakfast feel.

Step 5: Prepare the Topping and Bake

Mix the sprinkle ingredients (sugar, cinnamon, nutmeg) then spread the batter evenly in a buttered or parchment-lined 8×8 inch pan. Sprinkle the topping evenly over the batter to create a sweet, spicy crust. Bake in a preheated 350°F (175°C) oven for about 35-40 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it around 35 minutes because ovens vary, and you don’t want it to dry out.

How to Serve Eggnog Oatmeal Breakfast Cake Recipe

Garnishes

When I serve this cake, I love a light dusting of powdered sugar or a drizzle of maple syrup to boost the warmth and sweetness without overpowering the eggnog flavor. Fresh cranberries or a few chopped pecans on top add a nice festive touch too — perfect for company!

Side Dishes

This cake pairs beautifully with hot coffee or spiced chai tea for a comforting morning. On particularly chilly mornings, I like adding a side of Greek yogurt with a drizzle of honey for a protein boost that balances the indulgence of the cake.

Creative Ways to Present

For holiday brunches, I’ve served slices of this cake stacked with a spread of cream cheese frosting and a sprinkle of cinnamon on top — it doubles as a dessert that everyone raves about! You can also cut it into squares and serve with a small dollop of whipped cream and a garnish of nutmeg for a fancy feel.

Make Ahead and Storage

Storing Leftovers

Once cooled, I wrap leftover cake tightly in plastic wrap and store it in an airtight container in the fridge. It usually keeps well for 3 to 4 days and still tastes great at room temperature or slightly warmed.

Freezing

I’ve frozen this cake successfully by cutting it into individual squares and wrapping each piece in foil, then putting them in a freezer bag. It thaws beautifully and tastes just as fresh when defrosted overnight in the fridge.

Reheating

To warm leftovers, I pop a slice into the microwave for about 20-30 seconds or wrap it in foil and heat in a 300°F oven for 10 minutes. Either way, it comes out soft, with the flavors gently intensified.

FAQs

Final Thoughts

This Eggnog Oatmeal Breakfast Cake Recipe is one of those special finds that feels almost magical on a chilly morning. I’m always excited when I hear that someone else made it and loved it just as much as I do. It’s easy, flavorful, and perfect for sharing — like a warm invitation to slow down, savor the season, and enjoy a sweet-but-not-too-sweet breakfast with loved ones. Give it a try next time you want a breakfast that’s both comforting and a little festive — you won’t regret it!

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