Go Back
+ servings
Eggnog Bundt Cake with eggnog glaze on a galvanized cake stand.
Print Recipe
4.50 from 2 votes

Eggnog Bundt Cake Recipe

A deliciously moist, and flavorful holiday cake that tastes delicious with or without the eggnog glaze. Serve this cake with hot coffee or tea for a delightfully festive holiday cake idea.
Course: Dessert
Cuisine: American
Keyword: Bundt Cake, eggnog, eggnog bundt cake, eggnog cake
Servings: 12 slices
Calories: 546cal
Author: Amy Desrosiers
Cost: $4

Equipment

  • 10 cup Bundt cake pan
  • mixing bowl
  • stand mixer
  • Whisk

Ingredients

  • 3 cups all-purpose flour You will need an additional tablespoon of flour to coat the pan.
  • ½ tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • tsp. nutmeg
  • 2 cups granulated sugar
  • 1 cup unsalted butter softened
  • 4 large eggs room temperature
  • 1 tbsp. vanilla extract
  • 1 1/4 cup golden eggnog original flavor

Eggnog Glaze

  • ¼ cup unsalted butter melted
  • ¼ cup golden eggnog
  • tsp. nutmeg
  • 2 cups powdered sugar

Instructions

  • Preheat oven to 325° Fahrenheit.
  • Grease a 10" Bundt cake pan with vegetable-based shortening . Sprinkle pan with flour lightly to coat all surfaces.
  • Add flour, baking powder, soda, nutmeg, and salt to a medium-sized mixing bowl. Be sure to whisk until combined.
  • Add butter and granulated sugar to your stand mixer over medium speed. With the paddle attachment, cream until butter is fluffy.
  • Slowly add in eggs and combine over low speed.
  • Add eggnog and extract and combine. Use a rubber spatula to scrape down the sides of the bowl to combine.
  • Slowly add in dry ingredients and mix. Batter will be thick, golden yellow in color, and lump-free.
  • Carefully add batter to your prepared Bundt cake pan.
  • Bake on medium oven rack for 65-75 minutes or until a toothpick inserted into the center of the cake is cleaned when removed.
  • Once cake is done, the top should be springy and a deep golden brown color. Allow cake to cool for one hour before gently removing it from the pan.

Eggnog Cake Glaze

  • Add ingredients to a large mixing bowl. Using a whisk or hand mixer combine until fluffy, and lump-free
  • Once cake is fully cooled, pour glaze over the top and allow it to soak into the cake.

Notes

Nutritional values may vary and are meant to be a guide.
Store any leftovers in an airtight cake container, or cover with plastic wrap. This cake is best enjoyed within 3 days when glazed, and 5 days when unglazed. 
A light dusting of powdered sugar can be used in lieu of the glaze. 

Nutrition

Serving: 1slice | Calories: 546cal | Carbohydrates: 80g | Protein: 7g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 132mg | Sodium: 261mg | Potassium: 155mg | Fiber: 1g | Sugar: 56g | Vitamin A: 746IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 2mg