Eggnog Cake is a fluffy, moist bundt pan cake with a sweet and creamy vanilla eggnog glaze sprinkled with nutmeg. This is an easy-to-make 5 step elegant cake recipe that's perfect for the holiday season.
If you're here 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. Maybe you want to find different ways to incorporate it into the holiday season, like with an eggnog latte.
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.
While my daughter and husband could drink an entire gallon of eggnog in just a few days, I prefer to use it in baking. Eggnog gives baked goods a subtle, sweet and nutty flavor that isn't too overpowering for those who don't like the taste of plain eggnog.
There are plenty of ways to use eggnog throughout the season. Making eggnog cake is one of my favorites.
This recipe makes a large, super moist and sweet bundt cake that's perfectly spiced with a hint of nutmeg. It's a beautiful addition to Christmas or New Year's gatherings.
Not only is eggnog cake 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.
What is eggnog?
Eggnog is a sweet dairy-based beverage typically enjoyed throughout the Christmas season.
Traditional eggnog is made with milk or cream, raw eggs, sugar, an alcohol spirit, and spices. These spices often include vanilla or nutmeg and in some cases, cloves and cinnamon.
Store bought eggnog includes the standard eggnog ingredients, minus the alcohol.
What does eggnog taste like?
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.
Eggnog cake is made with baking pantry essentials, plus your favorite brand of eggnog.
*The powdered sugar is used for the eggnog glaze and not the cake.
Eggnog bundt cake is made in a few easy steps. The first step is to make the batter.
- Using an electric hand mixer, 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.
- Add eggs, vanilla extract and eggnog and beat on medium for 2 minutes, until the ingredients are fully incorporated.
- Then add flour, baking powder, salt, and nutmeg. Beat on medium until smooth, 1-2 minutes.
- Pour into the greased and floured bundt pan. Bake at 350 degrees for 45 minutes.
Let the cake cool in the pan for 10 minutes. Then remove to a serving plate.
While the cake is cooling, make the glaze.
- Melt the butter until it's very hot.
- Add the powdered sugar 1 cup at a time and beat on low until mostly smooth.
- Add eggnog and vanilla extract. Beat on medium for 2-3 minutes, until the glaze is free of lumps.
- 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!
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.
Eggnog Cake with Vanilla Eggnog Glaze
- bundt pan
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs, room temperature
- 1 ½ cups eggnog
- 2 tsp vanilla extract
- 2 ⅔ cups flour
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp nutmeg
- 4 tbsp butter, melted
- 2 cups powdered sugar
- 4 tbsp eggnog
- 1 tsp vanilla extract
- Preheat oven to 350° and generously grease a bundt pan with butter. Dust with a coating of flour.
- Beat the butter and sugar on medium speed for 2 minutes, until fluffy.
- Add eggs, vanilla extract, and eggnog. Beat on medium for 1 minute.
- Add flour, salt, nutmeg, and baking powder and beat until smooth, 1-2 minutes.
- Pour into the bundt pan and bake for 45 minutes, or until a toothpick comes out clean. Let cool in the pan for 10 minutes before transferring to a serving plate.
- Make the glaze by melting butter it's very hot. Add the powdered sugar 1 cup at a time and mix on low for 1 minute. Add the eggnog and vanilla extract and beat on medium until smooth, about 2 minutes.
- Pour icing onto the cooled cake. Serve immediately or store for up to 5 days at room temperature.
🥮 Baking Tips
Follow these recommendations for the best eggnog cake outcome.
The most common complaint I hear about making a bundt cake is that cake was difficult to remove from the pan or it fell apart because it stuck.
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.
The cake might still become stuck even if you've followed these tips. To unstick it, insert a knife between the cake and the pan and gently wiggle to loosen it.
If your eggnog cake still breaks apart after following these recommendations, it may be salvageable. If it is broken in 2 or 3 large pieces, stick them back in place while its warm. Once it's cooled, glaze the cake using extra glaze on the cracks. It is very possible that no one will notice if the cracks are covered with glaze.
If your cake is broken into small pieces, well, it may be time to start making another one.
Another tip to making this cake as easy as possible is to 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!
Replace the nutmeg in the cake batter with cloves or cinnamon. Or, use a combination of the three spices. Use between ½ and 1 tsp of spices total, as you don't want to overpower the eggnog flavor.
Eggnog cake can be made 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.
If you are not interested in making a layered cake and wish to make one small round or rectangle cake, cut the recipe in half.
If using round cake pans, may need to cut down on the cooking time. For 8-inch pans, start with 25 minutes and for 9-inch pans, start with 20 minutes. Continue to cook in 5 minute increments, until a toothpick comes out clean if it's not done after 20 minutes.
You can also use this recipe to make about 30 cupcakes. Eggnog cupcakes would be delicious with a homemade cream cheese frosting, like I use to make patriotic cupcakes in July. Bake them in standard muffin tins for 20-25 minutes.
Keep eggnog cake in a cake plate with a lid or wrapped in plastic. If wrapping in plastic, insert toothpicks into the top so the plastic wrap doesn't touch the glaze.
The cake can be stored at room temperature for around 5 days before it starts loosing it's moist and fluffy texture.
If you've made eggnog cake this holiday season, I would love to hear what you thought. Please leave me a comment and let me know if you enjoyed it. I hope to hear from you soon!