This delicious Eggnog Cake recipe makes a fluffy, moist bundt pan cake with a sweet and creamy vanilla eggnog glaze sprinkled with nutmeg. This is an easy-to-make elegant cake recipe that's perfect for the holiday season.
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If you're reading this recipe for eggnog cake, chances are you didn't find it by accident. You're likely someone who enjoys drinking eggnog throughout the holiday season and want to find different ways to incorporate it into the holiday season. This Eggnog Bundt Cake is the perfect recipe to do just that.
Or maybe you're not a lover of eggnog but thought you'd give it another chance. Using eggnog in baking is a great way to tone down its flavor while still making a recipe that tastes just a bit like this classic holiday beverage, like with these eggnog cupcakes for Christmas. I prefer to use it in seasonal baked goods because it given them a subtle, sweet and nutty flavor that isn't too overpowering for those who don't like the taste of plain eggnog.
This recipe makes a large, super flavorful and sweet bundt cake that's perfectly spiced with a hint of nutmeg. It's a beautiful addition to Christmas dessert tables.
Not only is the batter made with eggnog instead of milk or water, but it's topped with a simple vanilla and eggnog flavored glaze. Sprinkle the glazed cake with nutmeg and you have a decadent holiday bundt cake that will impress your family with flavor and appearance.
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Ingredients
Eggnog cake is made with baking pantry essentials, plus your favorite brand of eggnog.
- Eggnog: my favorite is Southern Comfort.
- Allpurpose flour
- White sugar
- Unsalted butter
- Eggs
- Vanilla extract: homemade is a great option!
- Nutmeg
- Salt
- Baking powder
- Powdered sugar
You'll need a large bundt pan, a mixing bowl and measuring cups and spoons. A mixing bowl with a pour spout works great for the glaze. You can use an electric hand mixer or stand mixer to make the batter.
How To Make An Eggnog Bundt Cake
This recipe has minimal prep time and bakes for about 45 minutes. From start to finish it takes about 90 minutes.
STEP 1: Using an electric hand mixer or stand mixer fitted with a flat beater, cream butter and sugar on medium until it's fluffy. Make sure to use warm but not melted butter so that it easily mixes with the sugar. If you don't have room temperature butter ready to go, microwave it for about 15 seconds.
STEP 2: Add eggs, vanilla extract and eggnog and beat on medium for 2 minutes, until the ingredients are fully incorporated.
STEP 3: Then add flour, baking powder, salt, and nutmeg. Beat on medium until smooth, 1-2 minutes.
STEP 4: Pour into the greased floured bundt pan. Bake at 350 degrees Fahrenheit for 45 minutes or until a toothpick inserted into the center comes out clean.
STEP 5: Let the cake cool in the pan for 10 minutes. Then remove to a serving plate to let it cool completely before glazing with the eggnog frosting. You can cool it more quickly by placing it in the fridge.
STEP 6: While the cake is cooling, make the glaze. In a pourable mixing bowl, melt the butter until it's very hot. Add 2 cups of powdered sugar and beat on low until it's mostly smooth. Add the eggnog and vanilla extract and beat on medium speed for 2-3 minutes, or until the glaze is free of lumps.
STEP 7: Pour the glaze over the cooled cake in any pattern you'd like. It's easiest to twirl the plate while glazing, then to try and move the cup you're pouring from around the cake. Sprinkle with nutmeg and enjoy!
Variations
- Replace the nutmeg in the cake batter with cloves or cinnamon. Or, use a combination of the three spices. Use between ½ and 1 teaspoon of spices total, as you don't want to overpower the eggnog flavor.
- Make in traditional cake pans, such as round or rectangle ones. Small round cake pans can be used to make a double layer eggnog cake, separated by the glaze or fresh fruit. This recipe will make two round 8 or 9-inch cakes with a cook time of about 20-25 minutes.
- Make eggnog cupcakes! This recipe makes about 30 cupcakes and would be delicious with a homemade cream cheese frosting. Bake them in standard muffin tins for 20-25 minutes.
Recipe Tips
Follow these recommendations for the best eggnog bundt cake outcome.
- To prevent sticking, always grease the pan generously with butter. Remember to grease the inner tube of the pan too, around the hole. Grease the pan completely up to the edges. Then dust lightly with flour.
- If using cooking spray, spray the pan immediately before adding the batter to it. Then dust with flour. If you spray the pan in the beginning, the oil may drip down to the bottom before the batter is ready to be poured.
- Do not remove the cake from the pan immediately. Allow it to cool for 10 minutes and then transfer it to a plate.
- If you've followed these tips and the cake still becomes stuck to the pan, insert a knife between the cake and the pan and gently wiggle to loosen it.
- Make the glaze in a cup or bowl that has a pour spout. This way you can glaze the cake right from where you mixed the glaze. This will save time and dishes!
- The glaze hardens within minutes, but you can also put the cake in the fridge for about 2 minutes io set the glaze. This is helpful if you are in a very warm house or warm environment.
Recipe FAQs
Eggnog has a sweet flavor with mildly spicy undertones of cinnamon, nutmeg, and cloves. It's a thick and creamy drink that has a consistency similar to melted ice cream. Eggnog is often described as being close in taste and texture to custard.
Store eggnog cake at room temperature for up to 3 days in a covered container or in the fridge for up to 5 days.
This cake can be frozen for up to 3 months. For best results and quick defrosting, cut the it into individual slices and wrap in freezer safe plastic or freezer safe bags.
Yes, you can make it in a regular round or square cake pan instead of a bundt pan. The batter should be split between two pans. You can stack them after baking to make a double tiered cake, with some of the eggnog glaze between cakes to adhere them.
This cake only contains alcohol if the eggnog you use does. Otherwise it is alcohol-free.
Recipe
Eggnog Cake
Ingredients
For The Cake Batter
- 1 cup unsalted butter softened
- 2 cups white sugar
- 4 large eggs room temperature
- 1 ½ cups eggnog
- 2 teaspoon vanilla extract
- 2 ⅔ cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon nutmeg
For The Eggnog Glaze
- 4 tablespoon unsalted butter hot and melted
- 2 cups powdered sugar
- 4 tablespoon eggnog
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350° Fahrenheit and generously grease a bundt pan with butter. Dust with a coating of flour.
- Using an electric hand mixer or stand mixer fitted with a flat beater, cream the softened butter and white sugar on medium speed until fluffy. Add the eggs, vanilla extract and eggnog and beat on medium speed for 2 minutes more, until the ingredients are fully incorporated.
- Add all purpose flour, baking powder, salt and nutmeg. Beat on medium speed until smooth, about 1-2 minutes.
- Pour into the bundt pan. Bake at 350 degrees Fahrenheit for 45 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes. Then remove to a serving plate to let it cool completely before glazing with the eggnog frosting. You can cool it more quickly by placing in the fridge.
- While the cake is cooling, make the glaze using the glaze ingredients. In a pourable mixing bowl, melt the butter until it's very hot. Add powdered sugar one cup at a time and beat on low until it's mostly smooth. Add the eggnog and vanilla extract and beat on medium speed for 2-3 minutes, or until the glaze is free of lumps.
- Pour the glaze over the cooled cake and sprinkle with additional eggnog. . Serve immediately or store for up to 3 days at room temperature or 5 days in the fridge in a covered container.
Notes
- To prevent sticking, always grease the pan generously with butter. Remember to grease the inner tube of the pan too, around the hole. Grease the pan completely up to the edges. Then dust lightly with flour.
- If using cooking spray, spray the pan immediately before adding the batter to it. Then dust with flour. If you spray the pan in the beginning, the oil may drip down to the bottom before the batter is ready to be poured.
- Do not remove the cake from the pan immediately. Allow it to cool for 10 minutes and then transfer it to a plate.
- If you've followed these tips and the cake still becomes stuck to the pan, insert a knife between the cake and the pan and gently wiggle to loosen it.
- Make the glaze in a cup or bowl that has a pour spout. This way you can glaze the cake right from where you mixed the glaze. This will save time and dishes!
- The glaze hardens within minutes, but you can also put the cake in the fridge for about 2 minutes io set the glaze. This is helpful if you are in a very warm house or warm environment.
Nutrition
Renee R says
Love this so much! I've made it about 10 times since Christmas... for myself, for family and friends, but as cupcakes. Can you tell me what size bundt pan to use? I have many different bundt pans, including a square bundt pan... each with a different cup capacity. Thanks!
Kristina Tipps says
I am so glad you are enjoying this eggnog cake! A large bundt pan should be used, which has a capacity of 10-12 cups.
Amy Liu Dong says
I love how easy and delicious this cake.
I made this and my kids love it!
Moop Brown says
I love anything eggnog flavored around this time of the year as it always gets me in the holiday spirit.
Amanda Mason says
So good! Loved the flavor! Perfect for the holiday season! Loved every bite!