Eggnog Bundt Cake is rich and moist and full of the scrumptious flavor of eggnog. It’s a fun, festive dessert for the holiday season!
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Eggnog—that boozy-custard-in-a-glass beverage that only comes around once a year—is a sure sign that it’s time to put on stretchy pants and give in to all the delicious, irresistible treats that are sure to show up in front of you at any moment.
This Eggnog Bundt Cake wraps everything that’s great about this season’s culinary delights into one scarf-worthy confection. The recipe is booze-free (though you can totally add booze if you want! I tell you how in the “tips” section), but you are obviously going to want to pair it with your favorite bourbon or rum. I mean, why wouldn’t you???
If you love eggnog as much as I do, then this is definitely the cake for you!
From electric mixers to rolling pins, baking pans, cookie scoops, and more, these are our favorite baking tools.
What makes this Eggnog Bundt Cake so incredibly scrumptious is that it is enriched with actual eggnog—rich, creamy, cinnamon- and nutmeg-spiced eggnog.
I love making bundt cakes because a nice bundt pan can turn out such a pretty cake that they doesn’t need a lot of fussy decorating. Because it doesn’t have cake layers, it’s just a whole lot easier to pretty up.
Most bundt cake recipes need nothing more than a sprinkling of powdered sugar or a drizzle of glaze. This eggnog cake has a sweet glaze that adds even more eggnog flavor!
This Eggnog Bundt Cake recipe is perfect for the holidays because it delivers that
warm, spicy flavor we all crave this time of year. This cake has it all—sultry vanilla, the richness of egg yolks, spicy cinnamon and nutmeg. The sweet eggnog glaze is the perfect finishing touch.
This Eggnog Bundt Cake is my most requested holiday dessert, and for good reason.
It’s rich, flavorful, and totally seasonal. And Bundt cakes are always so pretty!
What ingredients do you need?
Aside from the headlining ingredient, you only need basic pantry staples for this eggnog cake.
- Softened butter
- Sugar
- Eggs
- Vanilla
- extract
- All-purpose
- flour
- Baking powder
- Cinnamon
- Nutmeg
- Eggnog (obviously!)
- Powdered sugar
How do you make this eggnog cake?
This is such an easy cake to make! Here’s how:
- Heat the oven and spray a Bundt pan well with baking spray or grease with butter and dust with flour.
- Cream the butter and sugar together and then beat in the eggs and vanilla.
- In another bowl, whisk together the dry ingredients (flour, baking powder, nutmeg, and cinnamon).
- Add the dry ingredients to the wet ingredients and beat to combine well.
- Finally, beat in the eggnog.
- Transfer the batter to the prepared bundt pan and pop the cake in the oven.
- When the cake is done baking, let it cool in the bundt pan by setting the pan on a wire rack.
- While the cake is cooling, mix up the eggnog glaze.
- Invert the cake onto a baking sheet and drizzle about half of the glaze over the top of the cake.
- Let cool for a bit longer and then drizzle the remaining glaze over the cake.
- Serve immediately or let stand at room temperature until ready to serve.
Tips for Success
- Check out these 7 Tips for How to Bake a Cake.
- Make the egg nog yourself (try this eggnog recipe from my friend Laura at LittleHouseBigAlaska) or at least be sure to buy the good stuff (you do not want to use low-fat eggnog for this cake!)
- Add some liquor to your cake! After all, what’s eggnog without the nog? I like to add a couple tablespoons of bourbon or rum along with the other wet ingredients in the cake batter. You can add a splash to your glaze, too, replacing the same amount of eggnog.
- Bundt pans are great because they make really pretty cakes that don’t need a lot of
- adornment, but they can be a bit tricky to work with. To make sure your Eggnog
- Bundt Cake comes out perfectly without sticking to the pan, be careful to coat
- the pan really well before adding the cake batter.
- I like to use a baking spray that combines oil and flour. The spray is great for
- getting into the nooks and crannies of your bundt pan. If you don’t have baking spray, you can use butter and flour, just be sure to butter the pan really well and get the butter into all the corners.
- Make sure you let your cake cool in the bundt pan for a while (at least 15 minutes) before inverting it onto the platter. As the cake cools, it will shrink and pull away from the sides of the pan, making it easier to slide out.
- You also want to make sure that the cake is cool before you add the glaze. If you don’t, the glaze will just slide right off the bundt cake.
- I can’t say this enough: Use good quality eggnog in this Eggnog Bundt Cake recipe. Ideally, you’ll use rich, eggy, homemade eggnog. If that’s not an option, buy the best quality eggnog you can find and make sure you get the full-fat one.
Eggnog Bundt Cake Frequently Asked Questions
Eggnog is a holiday beverage made of eggs (that’s why it’s called eggnog—egg nog! Some eggnog recipes just use the yolks, sometimes both the yolks and the whipped whites), cream, milk, sugar, and nutmeg and other winter-y spices like cinnamon. According to Wikipedia, eggnog is “historically known as… a holiday sludge when alcoholic beverages are added.” Haha. Holiday sludge. But adding a shot of bourbon or rum makes a good eggnog seriously divine (not sludgy!)
I use a 10-cup Bundt cake pan to make this Eggnog Bundt Cake. You could get away with a 12-cup one if that’s what you have.
Bundt cakes are usually best eaten the day you make them or the next day, but you can store the cake in an airtight container at room temperature for a few days (it is best to eat it the day you make it, but in the bizarre event that you cannot scarf down the entire cake in one sitting, it will keep for about 3 days.) You can also freeze the cake. Wrap it tightly in a couple of layers of plastic wrap and then place it in a large resealable plastic bag. You can keep it in the freezer for up to 3 months.
More holiday dessert recipes you’ll love!
This Eggnog Bundt Cake is a perfect holiday cake recipe. But you’ll probably want to offer an assortment, right?! Apple Galette is a nice fruit forward dessert, and it’s easier to make than apple pie!
And I’ve got more bundt cake recipes that are just right for the season. Sticky Toffee Pudding is a must during the holiday season. My Apple Cider Donut Cake is a festive and fun bundt cake, and so is my Honey Cake!
This Oreo Pound Cake and Grandma’s Old Fashioned Pound Cake are also amazing!
You can make a Christmas cookie platter with Ginger Snap Cookies, Flourless Chocolate Cookies, Kolacky, pretty jam-filled Hamentashen (they look like ornaments!), Salted Toffee Cookies, Chocolate Rugelach (which are traditional for Hanukkah, but they work for Christmas, too!), and Honey Cookies with orange and cinnamon.
Round out your Christmas cookie platter with some air fryer cookies! Try these Air Fryer Hot Cocoa Cookies and Air Fryer Peanut Butter Cookies!
Eggnog Bundt Cake
eggnog. It’s a fun, festive dessert for the holiday season!
Equipment
- Bundt pan
Ingredients
For the cake
- ½ cup unsalted butter at room temperature
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon nut nutmeg
- 1 cup eggnog divided
For the glaze
- 2 cups powdered sugar
- ½ cup eggnog
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and spray the bundt pan well with baking spray
or grease it well with butter and dust it with flour. - In a large bowl, cream together the butter and sugar.
- Add the eggs and vanilla and beat to incorporate.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, and
nutmeg. - Add the dry ingredients to the wet ingredients and beat to combine well.
- Add ½ cup of the eggnog and beat to incorporate it, then add the remaining
½ cup of eggnog and beat to incorporate it. - Bake at 350° for 35 minutes or until a toothpick inserted into the center
of the egg nog cake comes out clean. - Once the cake is done baking, remove it from the oven and set it on a wire
rack. Let the cake cool in the cake pan for 10 to 15 minutes. - While the cake is cooling, make the eggnog glaze. In a small bowl, mix
together the powdered sugar, eggnog, vanilla, and cinnamon. - After 10 or 15 minutes, invert the cake onto a serving platter. Let the
cake cool for another 10 to 15 minutes. - Evenly distribute half of the eggnog glaze mixture over the cake. Allow
the glaze to drip off for about one minute. Drizzle the remaining glaze evenly
over the cooled cake. - Cut into wedges and serve.
This looks incredible! Pinning to make for the holidays. So nice to “meet” you on the weekend retreat party. And I’m all for eating cake in the middle of the day!