Eggnog Bundt Cake

Eggnog Bundt Cake with Eggnog Glaze is a delicious cake that features the rich  flavor the classic drink with just a touch of nutmeg. This cake will be come a new Christmas tradition for your family. 

I recently learned to make homemade eggnog. So the obvious next step was to make an egg nog cake. I made this cake to feature the flavor of the beverage but I also wanted it to be a little sweet because, well, it is a cake. So, that’s what you’ll find with this recipe perfect combination of rich creamy egg nog, nutmeg and sugar. 

How to make Egg Nog Bundt Cake: 

Ingredients: 

For cake: 

• egg nog
• nutmeg
• vanilla extract
• sugar
• butter 
• all-purpose flour 
• baking powder
• salt 

For Icing: 

• egg nog
• powdered sugar 

Equipment: 

• bundt cake pan 
• electric mixer or stand mixer 
• cooling rack 
• rubber spatula

Directions for cake: 

1. Preheat the oven to 325 degrees. 
2. Prepare a bundt cake pan by coating it with non-stick cooking spray and powder with a thin layer of flour, set aside.
3. In a large mixing bowl with an electric mixer cream together sugar and butter together until light and fluffy. 
4. Add each egg, one at a time to creamed butter and sugar. Use the mixer to beat mixture for 30 seconds between each egg.
5. Add vanilla extract to mixture and beat until smooth.
6. Pour in half of flour, baking powder, salt, nutmeg, and eggnog to batter. Then beat until batter is smooth. Repeat with remaining ingredients. 
7. Pour batter into the prepared bundt pan. Smooth the batter with a rubber spatula to ensure the cake bottom is level. 
8. Bake for 1 hour 25 minutes or until a toothpick inserted in the middle of the cake comes out clean.
9. Remove cake from oven and leave in bundt pan. Allow the cake to cool for 15 minutes. At the end of 15 minutes flip the cake onto a cooling rack. 
10. Rest the cake on a baking rack to cool completely before drizzling with egg nog glaze.

 Directions for glaze: 

1. In a small mixing bowl whisk together ingredients until smooth
2. Use a spoon or squeeze bottle to drizzle over cake. 

My tips for this recipe: 

• Use room temperature eggs and butter to make incorporating them into the batter easier and more even.
• Measure your ingredients carefully because this cake is supposed to be dense you will want to get the ratio of dry to wet ingredients absolutely right. Too much liquid and the cake will not have the right texture.  

I hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it! 

Happy Baking Y’all!

Susanne 

Looking for more great cake recipes?

Easy Chocolate Bundt Cake

7 Up Bundt Cake

Snickerdoodle Poke Cake 

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Eggnog Bundt Cake

Eggnog Bundt Cake with Egg Nog Glaze is a delicious cake that features the rich savoy flavor of egg nog with just a touch of nutmeg.This cake will be come a new Christmas tradition for your family.

Course Dessert

Cuisine American

Keyword Eggnog, Eggnog Bundt Cake, Eggnog Cake

Prep Time 10 minutes

Cook Time 1 hour 25 minutes

Cool 30 minutes

Servings 16 slices

Calories 439 kcal

Ingredients

Cake

• 3 cups white sugar
• 1½ cups butter softened
• 5 large eggs room temperature
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour leveled
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• 1 cup eggnog

Glaze

• 1 cup eggnog
• 2 tablespoons powdered sugar

Instructions

1. Preheat the oven to 325 F

2. Prepare a bundt cake pan by coating it with non-stick cooking spray and a thin layer of flour, set aside

3. In a large mixing bowl, cream together sugar and butter together until fluffy

4. Add eggs, one at a time, beating for 30 seconds between each

5. Add vanilla extract and beat until smooth

6. Combine half of flour, baking powder, salt, nutmeg, and eggnog to batter. Beat until smooth. Repeat with remaining ingredients

7. Pour batter into the prepared bundt pan. Using a spatula, smooth the top fo the batter

8. Bake for 1 hour 25 minutes or until a toothpick comes out clean.


9. 

Allow cake to cool for 15 minutes in bundt pan before flipping and removing from the pan.

10. Rest the cake on a baking rack to cool completely before drizzing with egg nog glaze.

Glaze

1. To prepare glaze, whisk powdered sugar and eggnog together in a small mixing bowl until smooth

2. Drizzle icing over top of completely cooled cake and serve

Recipe Notes

• Use room temperature eggs and butter to make incorporating them into the batter easier and more even.
• Measure your ingredients carefully because this cake is supposed to be dense you will want to get the ratio of dry to wet ingredients absolutely right. Too much liquid and the cake will not have the right texture.  
• Nutritional information is estimated. Information will vary based on ingredient choices and serving sizes. 

Nutrition Facts

Eggnog Bundt Cake

Amount Per Serving (1 slice)

Calories 439 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 12g75%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 123mg41%

Sodium 265mg12%

Potassium 118mg3%

Carbohydrates 59g20%

Fiber 1g4%

Sugar 41g46%

Protein 6g12%

Vitamin A 682IU14%

Vitamin C 1mg1%

Calcium 65mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.