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functional image eggnog bundt cake with white eggnog glaze on a white cake stand side view background is distressed gray and surface is decorated with sparkling silver baubles for christmas
Heather Wolf

Eggnog Bundt Cake

5 from 8 votes
Take the iconic Christmas beverage from punch bowl to dessert plate with an Eggnog Bundt Cake. With spiked eggnog in the batter and glaze, this boozy cake doubles down on a season favorite flavor.
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Prep Time 20 minutes
Cook Time 40 minutes
Eggnog Chilling 1 hour
Total Time 2 hours
Servings: 12
Course: Cakes and Cupcakes
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Spiced Rum Eggnog (serves 8)
  • 6 large eggs
  • 3/4 cup granulated sugar
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • 1 tsp vanilla extract pure
  • 3/4 cup spiced rum
  • 2 cups whole milk
  • 1 1/2 cups heavy cream
Eggnog Bundt Cake
  • 1 cup unsalted butter softened to room temperature
  • 1 1/2 cups granulated sugar
  • 3 large eggs room temperature
  • 2 tsp vanilla extract pure
  • 1 1/4 cups eggnog room temperature
  • 2 1/2 cups all-purpose flour unbleached
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 2 1/4 tsp baking powder
  • 1/2 tsp sea salt fine
Eggnog Glaze
  • 1 1/2 cups powdered sugar packed
  • 2 tbsp eggnog

Equipment

  • 10-inch bundt pan

Method
 

Spiced Rum Eggnog
  1. Add eggs to a blender and blend on medium speed until pale and frothy, approximately 1 minute.
  2. Add sugar and blend on medium speed until evenly combined, approximately 1 minute.
  3. Add remaining eggnog ingredients and blend on medium speed until combined, approximately 15 seconds.
  4. Chill in the refrigerator for 1 hour before serving so flavors can set up.
  5. Store leftover eggnog in an airtight container in the refrigerator up to 3 days.
Eggnog Bundt Cake
  1. Preheat oven to 350 degrees. Grease and flour a 10-inch bundt pan. Set aside.
  2. In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy – approximately 2 minutes.
  3. Add eggs, one at a time, beating after each addition until well combined. Scrape down the sides of the bowl with a spatula as needed.
  4. Beat in vanilla and eggnog until combined. Set aside.
  5. In a separate bowl, combine flour, spices, baking powder and salt. Whisk until combined.
  6. Slowly add dry ingredients to wet, beating on low speed just combined.
    Avoid overmixing.
  7. Spoon batter into prepared bundt pan then level the top with a spatula.
  8. Bake 40 to 45 minutes. Cake is done when a tester inserted into the center of the cake comes out with a few moist crumbs. Do not overbake or your cake will be dry.
  9. Cool for 10 minutes in the bundt pan then turn out cake onto a wire rack to cool completely before topping with glaze.
Eggnog Glaze
  1. Whisk glaze ingredients together in a medium bowl until smooth. If a thinner consistency is desired, add 1 more tablespoon of eggnog.
  2. Use a spoon to drizzle glaze onto cake. Allow glaze to set before slicing and serving.