Eggnog Oatmeal Breakfast Cake Recipe

Ingredients

• 113 g (1/2 cup)butter, softened
• 150 g (3/4 cup)white sugar
• 2eggs, at room temperature
• 15 ml (1 tbsp)vanilla extract
• 180 ml (3/4 cup)eggnog, at room temperature
• 1.25 ml (1/4 tsp)rum extract (optional)
• 60 g (1/4 cup)full-fat sour cream, at room temperature
• 156 g (1 1/4 cups)plain flour
• 90 g (1 cup)rolled oats
• 1.3 g (1/2 tsp)ground cinnamon
• 0.5 g (1/4 tsp)ground nutmeg
• 8 g (1 tbsp)cornflour
• 6 g (1 1/2 tsp)baking powder
• 2.5 g (1/2 tsp)bicarbonate of soda
• 3 g (1/2 tsp)salt
• 19 g (1 1/2 tbsp)white sugar
• 1.3 g (1/2 tsp)cinnamon
• 0.5 g (1/4 tsp)nutmeg

Instructions

1. 1

   Prepare the oven

   Heat the oven to 175°C (350°F). Grease an 20 cm (8-inch) square baking tin or line it with baking parchment.

2. 2

   Cream butter and sugar

   In a large bowl, beat the softened butter and 150 g (3/4 cup) white sugar until pale and fluffy, about 3 to 4 minutes with an electric mixer.

3. 3

   Add eggs and flavour

   Beat in the eggs one at a time, then mix in the vanilla and rum extract, if using, until smooth and combined.

4. 4

   Mix wet ingredients

   Stir in the eggnog and full-fat sour cream until the mixture is smooth.

5. 5

   Whisk dry ingredients

   In a separate bowl, whisk together the flour, rolled oats, cinnamon, nutmeg, cornflour, baking powder, bicarbonate of soda and salt.

6. 6

   Fold in dry mix

   Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing.

7. 7

   Make the topping

   In a small bowl, combine 19 g (1 1/2 tbsp) white sugar with the cinnamon and nutmeg for the topping.

8. 8

   Fill and sprinkle

   Pour the batter into the prepared tin and spread it evenly. Sprinkle the cinnamon-sugar-nutmeg mixture over the top.

9. 9

   Bake the cake

   Bake at 175°C (350°F) for 35 to 40 minutes, until a skewer inserted in the centre comes out clean and the edges are golden.

10. 10

    Cool and serve

    Leave the cake in the tin for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve warm or at room temperature.

What is eggnog oatmeal breakfast cake?

This is a soft, square breakfast bake inspired by American-style coffee cakes and the seasonal flavour of eggnog. Oats give the crumb a heartier texture, while cinnamon and nutmeg bring warmth without overpowering the dairy-rich batter.

Eggnog supplies both its familiar spiced flavour and moisture, and sour cream helps keep the cake tender. A simple spiced sugar topping adds a lightly crisp contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 325 calories, 6g protein, 44g carbs, 15g fat.

The flour, oats and sugars provide most of the carbohydrates, while butter and full-fat sour cream contribute much of the fat. Eggs, oats and dairy provide some protein. Pair a square with fruit and plain yoghurt for a more balanced breakfast.

Why room-temperature ingredients help

Butter and sugar: Creaming softened butter with the sugar traps air in the mixture, helping the cake rise with a fine, tender crumb.

Eggs and dairy: Room-temperature eggs, eggnog and sour cream blend more readily into the creamed butter. This helps the batter stay cohesive rather than looking curdled.

Mixing the batter gently

Dry mix: Whisking the flour, oats, raising agents and spices first spreads them evenly through the batter. That means you do not need to stir for long once they meet the wet ingredients.

Final fold: Stop mixing as soon as no dry flour remains visible. Overworking the flour can make the baked cake firmer than intended.

Getting the topping right

Even coverage: Mix the topping ingredients thoroughly, then scatter them over the batter from edge to edge. This helps each piece get some of the cinnamon-sugar crust.

Keep it on top: Sprinkle rather than stir the mixture into the batter. The topping is meant to bake into a distinct, lightly crisp layer.

How to check doneness

Centre test: Insert a skewer into the middle of the cake; it should come out clean when the centre is baked through. If it has wet batter on it, bake a little longer and check again.

Visual cues: The edges should be golden and the top set. Let the cake rest in the tin for about 10 minutes before moving it, so it is less likely to break.

Serving and timing

The cake takes about 50 minutes in total, including 35 to 40 minutes in the oven and the initial cooling time. Allow extra time if you want to cool it completely before slicing.

Serve it on its own for breakfast or alongside fresh fruit and plain yoghurt. It is also easy to cut into nine squares for sharing.

Recipe notes & tips

• Line the tin with baking parchment if you want to lift the cake out easily.
• Use rolled oats rather than instant oats for a more noticeable oat texture.
• Measure the flour carefully and avoid packing it into the measuring cup.
• Fold in the dry ingredients only until the last visible streaks of flour disappear.
• Begin checking the cake at 35 minutes, as oven performance can vary.
• Let the cake rest before slicing so the crumb has time to settle.

Variations

• Extra spice: Add a little more cinnamon to the topping for a stronger warm-spice note.
• No rum extract: Leave it out if you prefer the flavour of vanilla and eggnog alone.
• Dried fruit: Fold a small handful of raisins into the batter for extra sweetness and chew.
• Nutty topping: Scatter chopped pecans over the cinnamon-sugar mixture before baking.
• Oat finish: Sprinkle a few rolled oats over the top for a more pronounced oat look and texture.

Common mistakes to avoid

• Cold ingredients: They can make the creamed mixture less smooth; bring the eggs and dairy to room temperature first.
• Overmixing: Too much stirring can make the crumb firm; fold the dry mix in only until combined.
• Uneven topping: Bare patches miss the crisp spiced finish; distribute the sugar mixture across the whole surface.
• Underbaking: A wet centre means the cake needs longer; check with a skewer and continue baking if needed.
• Moving it too soon: A hot cake is delicate; leave it in the tin for about 10 minutes before transferring it.

How to store

Once completely cool, store the cake in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 5 days. Reheat individual pieces briefly in the microwave or warm them in a low oven until heated through.

Frequently asked questions