Eggnog Cake

5 from 1 vote

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.

Course: Dessert

Cuisine: American

Keyword: Eggnog Cake

Servings:

Calories: 500kcal

Author: Carrie Barnard

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

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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!

Notes

Grease and flour the bundt pan instead of just spraying it with non-stick cooking spray so that the cake can easily be removed from the pan.

Make sure all the ingredients are at room temperature so that all the ingredients mix together evenly.

Make sure not to over bake the cake. Test the doneness 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.

Store any leftover cake at room temperature, covered for up to 1 week.

Nutrition