The Best Eggnog Dessert You Can Make

Make your holiday extra special with this eggnog sheet cake that's decorated for Christmas. This simple cake is festive and insanely delicious. Start by preheating your oven to 350 degrees. In a large mixing bowl, add 3 1⁄4 cup of canola oil, 3 1⁄4 cup of eggnog, 326 grams of cane sugar, and 3 large eggs. My favorite eggnog is Organic Valley. Using a hand mixer, mix on low until combined. Add in 425 grams of pastry flour, 1 teaspoon of baking powder, 3⁄4 teaspoon of salt, 1⁄2 teaspoon of nutmeg, and ground vanilla bean. Mix on low until combined into a smooth cake batter. You can also use a stand mixer to make the batter or just a whisk as well. If you're using a hand mixer or just a bowl with a whisk, you may want to add the flour in portions. This will make it easier to mix. But if you're using your stand mixer, you can feel free to add all of the flour at once. Transfer to a 9 by 13 inch cake pan that's lined with parchment paper. Bake at 350 degrees for 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely while you make the frosting. Add 226 grams of vegetable shortening, 454 grams of sifted powdered sugar, 1 teaspoon of vanilla extract, and 3 to 4 tablespoons of eggnog to a stand mixer. Mix on low until combined and then speed mixer up to high and whip for 2 to 3 minutes or until it's light, fluffy, and smooth. Make sure to scrape down the sides of the bowl partway through mixing so you have a smooth frosting. You can add a little more eggnog to get the desired consistency that you want. While I'm using my stand mixer for the frosting, you can also use a hand mixer if you prefer. Once the frosting is made, remove about a quarter cup of frosting in one small bowl and then add a few tablespoons into another small bowl. Add a half a teaspoon of Suncor Foods organic green dye to the small bowl with a quarter cup of frosting and stir to combine it completely. This is for the Then add a half a teaspoon of Dutch cocoa powder to the other small bowl and stir to combine. This is for the tree trunks. Transfer the chocolate frosting to a piping bag with a taco tip number 12. Transfer the green frosting to a piping bag with a coupler. I'm using a coupler here so I can easily swap out the decorating tips for different trees. Add the remaining frosting on top of the cake and spread it out evenly. I'm piping 12 trees on this cake, one for each cake slice, so that's going to be three across and four down, but you can pipe them however you want. I'm using a few different tips for the trees. The first one is a taco tip number 21 and I'm just piping a zigzag triangle onto the cake. Then finish with a small line of the brown for the trunk. I'm also using this same tip and I pipe dollops of frosting in the shape of a triangle. The second tip I'm using is a taco tip number six and I'm just piping a zigzag triangle. The third tree I'm making, I'm using a taco tip number 101 and piping a zigzag triangle. And then the last tip that I'm using is a taco tip number 15 and I'm using this tip two ways. First I'm piping a zigzag triangle and second I'm using it to pipe small rosettes in the shape of a triangle. Once all the trees are done, just pipe a small line of chocolate for the trunk. You can use all these tips like I'm doing here or a combination of just a couple of them or just one. You can pipe your trees the same way that I'm doing here or you can freeform and pipe the trees in any place that you like. This eggnog sheet cake is a fun and impressive way to celebrate the holidays this year. I love this organic holiday cake as it's full of holiday cheer with no artificial colors. If you want more organic Christmas recipes, be sure to hit that subscribe button and join me next time in the kitchen. Happy holidays from my kitchen to yours!