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+ servings
eggnog cake on a white plate, glazed with icing and sprinkled with nutmeg
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4.91 from 21 votes

Eggnog Cake with Vanilla Eggnog Glaze

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.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: bundt cake recipes, Christmas dessert, eggnog recipes, holiday dessert
Servings: 24 slices
Calories: 267kcal
Author: Kristina
Cost: $5


  • 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.


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.


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