Cozy Christmas Breakfast Cake — Eggnog Oatmeal Morning Treat
If you want a showstopping Christmas Breakfast Cake on holiday morning, this eggnog oatmeal cake delivers warm spice, tender oats, and the creamy richness of eggnog in every cozy bite.
Why you’ll love this cake
This recipe sits at the sweet spot between breakfast and dessert: it tastes decadent but feels like a morning treat. The oats add hearty texture, while eggnog adds moisture and that classic seasonal flavor. Want easy? This recipe comes together fast and bakes into a loaf you can slice and serve hot or room-temp. Bold tip: Use room-temperature eggnog and eggs so the batter blends smoothly and bakes evenly.
The little story behind the recipe
I started baking with eggnog because the holiday aroma always makes the kitchen feel festive. One year I swapped some of the milk for eggnog in an oatmeal cake, and the result tasted like holiday morning nostalgia. Friends asked for the recipe. Family requested it for brunch. Now I make it every December — it became our seasonal staple.
What makes this eggnog oatmeal cake work
- Eggnog = moisture: The rich dairy and spices in eggnog keep the crumb soft for days.
- Oats = texture: Rolled oats add chew without weighing the cake down.
- Cinnamon-sugar top: That little crust gives a perfect contrast to the tender interior.
- Sour cream (or yogurt): Adds tenderness and helps the cake stay moist even after a day or two.
Pro tip: Don’t use quick oats — the recipe needs rolled (large flake) oats for the right texture.
Ingredients (short blurbs on what each does)
- 1/2 cup unsalted butter, softened — gives richness and flavor.
- 1 cup granulated sugar — sweetness and structure.
- 2 large eggs, room temperature — bind the batter and help rise.
- 1 cup eggnog, room temperature — the star ingredient; yields moisture and spice.
- 1 tsp rum extract (optional) — amps up that classic eggnog note without alcohol.
- 1 cup sour cream (full fat) — moistens and tenderizes the crumb; Greek yogurt works too.
- 1¾ cups all-purpose flour — base structure.
- 1 tsp cornstarch — keeps the crumb soft.
- 1 tsp baking powder + ½ tsp baking soda — lift.
- 1 tsp ground cinnamon + ¼ tsp nutmeg — warm holiday spices.
- 1½ cups rolled oats — body and chew.
- Cinnamon-sugar for the top — crunchy, aromatic finish.
Step-by-step — How to make the cake
Prep
Preheat the oven to 350°F (175°C). Line a 9×9-inch pan with parchment overhang for easy removal and lightly grease the sides.
Dry mix
Whisk together flour, cornstarch, baking powder, baking soda, cinnamon, nutmeg, and a pinch of salt in a medium bowl. Stir in the rolled oats and set aside.
Cream butter and sugar
In a large bowl, beat the softened butter with sugar for about 2–3 minutes until pale and fluffy. Scrape the bowl sides once or twice. Bold tip: Don’t rush the creaming — it traps air and makes the cake lighter.
Add wet ingredients
Add eggs one at a time, blending after each. Mix in eggnog, sour cream, and rum extract until smooth. If the mixture looks slightly curdled, that’s okay.
Combine
Fold the dry oat-flour mix into the wet mixture with a spatula until just combined. Stop once no streaks of flour remain. Overmixing makes the cake tough.
Bake
Spread batter evenly into the prepared pan. Mix sugar and a pinch of cinnamon for the topping and sprinkle it across the batter. Bake 35–45 minutes; check at 30 minutes with a toothpick. It should come out clean or with a few moist crumbs. Let it cool in the pan for 10 minutes, then lift out and cool on a rack.
Serving note: Serve slightly warm for the best texture — it tastes like a hug.
Expert baking tips (so it turns out perfect)
- Room temp everything. Cold eggs or eggnog cause the batter to seize and can affect rise.
- Use a scale. For consistent results, weigh flour (about 240g for 2 cups) instead of scooping.
- Don’t overmix. Once you fold in dry ingredients, stop when blended.
- Check early. Ovens vary — start testing at 30 minutes.
- Let it rest. The cake firms up and slices cleaner after about 30 minutes of cooling.
Bold tip: If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
Variations to try (playful and practical)
- Maple-pecan swap: Replace ¼ cup of sugar with maple syrup and fold in ½ cup chopped toasted pecans.
- Cranberry-orange: Stir ¾ cup dried cranberries and 1 tsp orange zest into the batter — great for holiday tables.
- Apple streusel: Fold in 1 cup finely chopped apples and top with a buttery streusel mix.
- Gluten-free: Use a 1:1 gluten-free flour blend and ensure your oats are certified GF.
- Vegan-ish: Substitute butter with coconut oil, eggs with flax eggs, sour cream with full-fat coconut yogurt — texture changes but still tasty.
Thinking about doubling? Bake in a 9×13 pan and start checking at 40 minutes — it may take up to 55 minutes.
Best ways to serve this cake
- Breakfast: Serve warm with a pat of butter or a drizzle of warmed maple syrup.
- Brunch centerpiece: Pair with fresh fruit, yogurt, and coffee for a festive spread.
- Dessert: Add a scoop of vanilla ice cream and a dusting of cinnamon.
- On-the-go: Slice into bars, wrap in parchment, and stash in lunchboxes.
FYI: This cake works beautifully at holiday brunches or slow-morning breakfasts when you want something special without fuss.
Quick tips for storage and leftovers
- Counter: Keep covered in an airtight container for up to 24 hours.
- Refrigerator: Store for up to 5 days. Bring slices to room temp or warm briefly before serving.
- Freezer: Wrap slices individually and freeze up to 2 months. Thaw in the fridge overnight.
Bold reminder: Because it contains sour cream/eggnog, refrigerate if you don’t eat it within a day.
If leftovers get dry, microwave a slice for 10–15 seconds with a damp paper towel over it to revive moisture.
FAQ — quick answers
Can I use store-bought eggnog only?
Yes — use good quality eggnog. Homemade works too if you have it. The recipe relies on that flavor, so don’t skip it.
Can I swap yogurt for sour cream?
Absolutely — full-fat plain yogurt or kefir works as a 1:1 substitute.
Do I have to use rum extract?
No — it adds classic depth, but vanilla alone still tastes great.
What about oats — quick or rolled?
Use rolled oats only. Quick oats change the texture and make the cake denser.
Can I make muffins instead?
Yes — spoon batter into lined muffin tins and bake 18–24 minutes.
Why this belongs on your holiday menu
This cake fits so many roles: festive breakfast, easy hostess gift, or a cozy solo treat. It highlights eggnog in a way that feels grown-up yet comfy, and it travels well to brunches and family gatherings. If you love Baking Recipes With Eggnog, this one sits near the top of the list.
Final thoughts — go bake it today
Ready to add a warm, spiced loaf to your holiday table? This eggnog oatmeal breakfast cake gives you the best of both worlds — festive flavor and real comfort. Whether you call it a Christmas Breakfast Cake or simply a cozy morning treat, it will become a repeat in your seasonal rotation. Try the maple-pecan or cranberry-orange variations and tell me which one becomes your new fave.
Bold last tip: Slice it warm and serve immediately — that first bite will make the whole kitchen smile.
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Cozy Eggnog Breakfast Cake – Best Christmas Breakfast Cake Idea
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 9 slices 1x
- Category: Breakfast
Description
Bright, spiced and perfect for holiday mornings — this oatmeal cake uses eggnog for a tender, flavorful crumb and a cinnamon-sugar crust on top.
Ingredients
Cake
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- 1 tbsp vanilla extract
- ¾ cup eggnog, warmed to room temperature
- ¼ tsp rum extract (optional)
- ¼ cup full-fat sour cream (or plain full-fat yogurt), room temperature
- 1¼ cups all-purpose flour
- 1 cup rolled (old-fashioned) oats
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp cornstarch
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
Cinnamon-sugar topping
- 1½ tbsp granulated sugar
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
Instructions
- Preheat the oven to 350°F (180°C). Line a 9×9-inch (or similar) baking pan with parchment so two opposite sides overhang for easy lifting. Lightly grease the exposed sides of the pan and set it aside.
- In a medium bowl, whisk together the flour, oats, cinnamon, nutmeg, cornstarch, baking powder, baking soda, and salt until evenly mixed. Set aside.
- In a large mixing bowl, cream the softened butter and sugar with an electric mixer on medium speed until pale and fluffy, about 2–3 minutes. Scrape down the bowl as needed.
- Add the eggs, one at a time if you prefer, then beat in the vanilla, sour cream, eggnog, and rum extract (if using) until the mixture is smooth and combined. A little curdling here is fine.
- Fold the dry ingredients into the wet mixture with a spatula, stirring just until no streaks of flour remain. Avoid overmixing to keep the cake tender.
- Transfer the batter to the prepared pan and spread it into an even layer.
- In a small bowl, stir together the topping sugar, cinnamon, and nutmeg. Sprinkle this mixture evenly over the top of the batter to create a crunchy, spiced crust.
- Bake for 35–45 minutes, checking at about 30 minutes and then every 5 minutes after 35 — a toothpick inserted in the center should come out clean or with a few moist crumbs. Baking time varies by oven and pan.
- Remove from the oven and let the cake cool in the pan for 10–15 minutes. Use the parchment overhang to lift the cake out and transfer to a wire rack to cool further. Slice and serve warm or at room temperature.
Notes
- Use rolled oats (not quick oats) for best texture.
- If the top browns too fast, tent lightly with foil for the last 10–15 minutes of baking.
- Store leftover slices in an airtight container at room temperature for up to 24 hours, or refrigerate for up to 5 days. Rewarm briefly before serving if desired.
Nutrition
- Serving Size: 1slice
- Calories: 220kcal
- Sugar: 21g
- Sodium: 175mg
- Fat: 3g
- Saturated Fat: 1g
- Trans Fat: 0.004g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
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