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eggnog cake on a white plate, glazed with icing and sprinkled with nutmeg
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4.89 from 53 votes

Eggnog Cake

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.
Prep Time10 minutes
Cook Time45 minutes
Resting Time15 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: eggnog bundt cake, eggnog cake recipe, eggnog cake with eggnog glaze
Servings: 24 slices
Calories: 267kcal
Author: Kristina Tipps

Ingredients

For The Cake Batter

For The Eggnog Glaze

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

TIPS
  1. 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.
  2. 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.
  3. Do not remove the cake from the pan immediately. Allow it to cool for 10 minutes and then transfer it to a plate.
  4. 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.
  5. 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!
  6. 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

Serving: 1slice | Calories: 267kcal | Carbohydrates: 39g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 63mg | Sodium: 194mg | Potassium: 58mg | Fiber: 1g | Sugar: 28g | Vitamin A: 372IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg