Enjoy all the flavors of the season with delicious Eggnog Cake. It’s perfectly spiced and topped with the best Eggnog glaze you will love.
This decadent and moist Eggnog cake is so pretty in a bundt pan. The design is stunning, and the glaze makes it even better. Each bite is really moist and loaded with so much eggnog flavor.
I have been making Eggnog Desserts for years. The flavor of eggnog is so tasty, and our family also loves Easy Eggnog Bread.
For more delicious cake recipes to make during the holidays, try Christmas Bundt Cake and Pumpkin Bundt Cake. I have been making these for years and they are so good!
Table of contents
Why We Love This
It’s an easy to make cake that looks stunning. With mostly pantry staples, you probably already have many of the ingredients on hand. The cake comes together fast and easy for a showstopping dessert.
The eggnog flavor can’t be beat. If you love eggnog, this is a must try dessert with warm spices for the holidays. The bundt pan makes the cake so pretty and you don’t have to make cake layers.
Ingredients
Cake
- All-purpose flour. It’s always best to spoon the flour into a measuring cup instead of scooping it. This will prevent packing too much flour into the cup.
- Ground Nutmeg. The nutmeg pairs perfectly with the eggnog.
- Unsalted Butter. I like to use unsalted butter to control the sodium content.
- Large eggs. Room temperature is best.
- Vanilla extract. Pure vanilla extract will give the cake the best flavor.
- Eggnog. I recommend using full fat. The high fat content helps to make the cake moist.
- Dark rum, or brandy. This is optional.
Eggnog Glaze
- Powdered sugar. Sift the powdered sugar to remove any lumps. This will make the glaze smooth.
- Eggnog. You can adjust this to taste if you prefer a stronger eggnog flavor in the glaze.
Find the complete list of ingredients at the bottom of the page.
Variations
- Topping. Instead of glaze, try Homemade Cream Cheese Frosting Recipe. You can also drizzle chocolate on top. Cinnamon Buttercream is also tasty, and you can add eggnog to make it eggnog buttercream.
- Cinnamon. Add ½ teaspoon cinnamon to the cake batter.
- Rum Extract. You can replace the rum with rum extract for a kid friendly cake.
Step By Step Instructions
- Step 1. Go ahead and preheat the oven to 350 degrees. Then grease and flour a 12 cup Bundt cake pan and set aside.
- Step 2. Get out a mixing bowl. Whisk together the flour, baking powder, nutmeg and salt.
Step 3. Use the bowl of a stand mixer with a paddle attachment. Beat the butter and sugar on medium-high speed for 4-5 minutes until fluffy.
Step 4. Lower the speed and add the eggs one at a time. Combine and then mix in the vanilla extract.
Step 5. Gradually add the flour mixture and eggnog using low speed. Rotate between adding each one until just combined.
Step 6. Next, stir in the rum or brandy if using.
Step 7. Once combined, pour the batter into the bundt pan. Gently tap the pan on the counter a few times to remove any air bubbles from the batter.
Step 8. Finally, bake the cake for 45-55 minutes. You want a toothpick inserted into the center of the cake to come out clean or with just a few crumbs.
Step 9. Allow the cake time to cool in the pan for 10-15 minutes. Then remove from the pan on the wire rack to cool completely.
Step 10. Make the eggnog frosting for the cake. Whisk together all of the glaze ingredients. It should be a thick pourable consistency. If the glaze is too thin, add more powdered sugar and if the glaze is too thick add more eggnog until it pours easily. Pour over cake.
Storage
Place leftover cake inside an airtight container or wrap in plastic wrap. Store at room temperature up to 1 week. You don’t have to refrigerate the cake.
Pro Tips
- Prepare the pan. Grease and flour the bundt pan instead of just spraying it with non-stick cooking spray. This is so the cake can easily be removed from the pan.
- Room temperature ingredients. Make sure all of the ingredients are at room temperature so that all the ingredients mix together evenly.
- Don’t overbake the cake. Make sure not to over bake the cake. Test the cake at 45 minutes and if not done, continue to check every few minutes to avoid overtaking. Over baking will cause the cake to be dry.
- Allow to rest before serving. I prefer to let the cake sit for 24 hours before cutting and serving. This makes the flavor even better and enhances the eggnog flavor.
- Allow to cool. The cake needs to cool before topping with glaze.
More Holiday Cake Recipes
Go ahead and make this delicious Eggnog Bundt Cake. Please leave a comment and star rating once you do.
Eggnog Cake
Ingredients
For the Cake:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon Ground Nutmeg
- ½ teaspoons salt
- 1 cup Unsalted Butter
- 4 large eggs room temperature
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 cup Full Fat Eggnog room temperature
- 3 Tablespoons dark rum or brandy (optional)
For the Eggnog Glaze:
- 2 cups powdered sugar sifted
- 2 Tablespoons eggnog or more
- 1 teaspoon Vanilla Extract
Instructions
For the Cake:
- Preheat the oven to 350 degrees F and grease a flour a 12 cup Bundt pan and set aside.
- In a mixing bowl, whisk together the flour, baking powder, nutmeg and salt. Set aside.
- In the bowl of a stand up mixer with a paddle attachment, beat together the butter and sugar on medium speed for 4-5 minutes until light and fluffy.
- Reduce the speed on the mixer and add the eggs, one at a time until combined. Mix in the vanilla extract.
- Reduce the speed on the mixer and gradually add in the flour mixture and eggnog. Rotate between adding each one until just combined.
- Stir in the rum or brandy if using.
- Pour the batter into the prepared baking pan and gently tap the pan on the counter a few times to remove any air bubbles from the batter.
- Bake for 45-55 minutes until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10-15 minutes. Then carefully remove the cake from the pan on the wire rack to cool completely.
For the Eggnog Glaze:
- Whisk together all the glaze ingredients. You want the glaze to be a thick pourable consistency. If the glaze is too thin, add more powdered sugar and if the glaze is too thick add more eggnog until it pours easily.
- Pour the glaze over the cake and then it’s ready to slice, serve and enjoy!
This cake is so easy and absolutely delicious! It’s our new holiday tradition!!!