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    The Cozy Plum » Recipes » Holidays

    Eggnog Bundt Cake

    Published: Dec 12, 2022 by Callan Wenner · This post may contain affiliate links · Leave a Comment

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    Jump to Recipe
    Eggnog Bundt Cake on a platter with eggnog glaze dripping down the sides.

    This soft, spiced eggnog cake is full of eggnog, warm spices, and your favorite rum or bourbon. With a drizzle of eggnog glaze, this cake is the perfect addition to your holiday table.

    Eggnog Bundt Cake on a platter with eggnog glaze dripping down the sides.

    Why You'll Love This Recipe

    Easy cake recipe - this eggnog bundt cake recipe comes together in just a few minutes, requires to difficult layering or assembly, and is a total show stopper. Top the cake with sugared cranberries for an extra festive decoration.

    Full of eggnog flavor - thick, flavorful eggnog is added into both the cake and the icing. With cinnamon and nutmeg incorporated, this cake is full of perfect eggnog flavor.

    Perfect holiday cake - this eggnog cake is full of eggnog flavor, both in the filling and the glaze. Because eggnog is only around for about a month, that makes this cake so special for the holiday season.

    For more eggnog desserts, try some eggnog creme brûlée or eggnog oatmeal cream pies.

    One slice of eggnog cake on a plate.
    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Suggested Tools
    • Substitutions and Variations
    • How to Make This Recipe
    • Expert Tips
    • Recipe FAQs
    • Storage
    • More Cake Recipes You'll Love
    • 📖Recipe
    • Come Bake With Us!

    Ingredients

    Ingredients for eggnog bundt cake.
    • All-purpose flour.
    • Leavening agents. Baking powder and baking soda are used.
    • Spices. Cinnamon and nutmeg are used to bring out the extra eggnog flavor.
    • Sugars. Granulated sugar for the cake and powdered sugar for the glaze.
    • Fats. Eggs, butter, sour cream, and canola oil are used.
    • Eggnog. Use a store bought, very flavorful eggnog. Do not use homemade eggnog.
    • Alcohol. Bourbon or spiced rum should be use. The alcohol can also be omitted completely.

    See recipe card for full ingredients list and quantities.

    Suggested Tools

    Metal bundt pan.

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    hand mixer

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    Image of rubber spatula

    rubber spatula

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    Substitutions and Variations

    • Use either bourbon or spiced rum in the cake, or omit completely.
    • Greek yogurt or buttermilk can be used in place of sour cream.
    • Brush a rum or bourbon simple syrup onto the cake as soon as it comes out of the oven. Use ⅛ cup each of water, sugar, and alcohol. Heat the water and sugar until dissolved, then add the alcohol.
    • Use a few mini bundt pans instead! Only fill them to halfway, and begin checking for doneness at the 20 minute mark.

    How to Make This Recipe

    Sour cream being added to wet ingredients in a bowl.

    One: Whisk together the wet ingredients in a stand mixer or with a hand mixer, then add in the sour cream and mix to combine.

    Flour being spooned into the bowl.

    Two: Whisk together the dry ingredients, then add half to the batter and mix.

    Eggnog being poured into the cake batter.

    Three: Add half of the eggnog and mix, then repeat with the remaining flour and eggnog.

    Alcohol being poured into the cake batter.

    Four: Drizzle in the alcohol, then mix until just combined.

    Sugared bundt pan.

    Five: Grease and sugar a bundt pan, covering both the sides and middle, and dump out any excess.

    Eggnog cake batter being poured into a bundt pan.

    Six: Pour in the cake batter and shake gently to smooth it out. Bake until set, then rest for 15 minutes and turn out onto a platter to finish cooling completely.

    Eggnog being poured into a bowl of powdered sugar.

    Seven: Sift the powdered sugar, then add in the eggnog and whisk until completely smooth.

    Eggnog glaze being poured onto the cake.

    Eight: Drizzle the eggnog glaze onto the cake, and sprinkle on cinnamon or nutmeg, if desired. Slice and serve.

    Hot tip! If the icing is too thin, add more powdered sugar. If too thick, add more eggnog. It should be a thick, pourable consistency when adding to the cake. Don't add the icing until the cake is completely cool, otherwise, it will melt off.

    Expert Tips

    • All dairy ingredients should be at a true room temperature for best results. This includes the eggnog in the cake.
    • Be sure to grease and sugar the bundt pan well prior to use. 
    • Don't over mix the batter, otherwise, it could lead to a very dense cake.
    • Allow the cake to cool completely before adding the eggnog glaze. If the cake is too warm, the glaze will melt off.

    Recipe FAQs

    What is the difference between a bundt cake and regular cake?

    The sole difference is the type of pan the cake is baked in. A bundt pan, also known as a tube pan, has a center area to help the cake bake more quickly and evenly.

    This typically used with more dense cakes such as pound cakes that may need longer bake time.

    Is it better to take the bundt cake out of the pan hot or cold?

    The cake should be turned out while it's still warm. Too hot and the cake will fall apart, too cold and the cake can solidify and stick to the sides of the pan.

    How do you keep a budnt cake moist?

    Bundt cakes stay most moist from a mix of sugar and fat. This recipe uses both a high amount of sugar and fat to keep the cake moist.

    Storage

    Store the cake covered at room temperature for one day, then in the fridge for up to 3 days.

    To freeze, wrap in plastic wrap and foil and place in a zip-top bag and freeze for one to two months. Unwrap and thaw at room temperature, then add the icing.

    Sliced eggnog cake with one slice being pulled out.

    More Cake Recipes You'll Love

    • Orange Poppy Seed Bundt Cake
    • Raspberry White Chocolate Bundt Cake
    • Lemon Ricotta Cake with Blueberry Glaze
    • Raspberry & Vanilla Swiss Roll with Chocolate Ganache

    Did you make this recipe? Share it with us! Tag @thecozyplum on Instagram & Facebook and leave a star rating ⭐️ below!

    📖Recipe

    Eggnog Bundt Cake on a platter with eggnog glaze dripping down the sides.

    Eggnog Bundt Cake

    Callan Wenner
    This soft, spiced eggnog cake is full of eggnog, warm spices, and your favorite rum or bourbon. With a drizzle of eggnog glaze, this cake is the perfect addition to your holiday table. 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 45 mins
    Rest Time 1 hr
    Total Time 2 hrs
    Course Dessert
    Cuisine American
    Servings 16
    Calories 335 kcal

    Equipment

    • Bundt pan
    • Stand mixer with paddle attachment, or handheld mixer
    • Whisk
    • Rubber spatula

    Ingredients
     
     

    • 3 cups all-purpose flour 360g
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground nutmeg
    • ½ teaspoon kosher salt
    • 2 large eggs room temperature
    • 2 large egg whites room temperature
    • 1½ cups granulated sugar 300g
    • ¼ cup canola oil 60ml
    • ¼ cup unsalted butter melted (57g)
    • 2 teaspoons vanilla paste or extract
    • ½ cup full-fat sour cream room temperature (170g)
    • 1¼ cup eggnog 240ml
    • 1-2 oz rum or bourbon
    • ¼ cup granulated sugar to sugar the pan (50g)

    Eggnog Glaze

    • 2 cups powdered sugar sifted (240g)
    • 1 teaspoon vanilla paste or extract
    • ⅓ cup eggnog 80ml

    Instructions
     

    • Preheat the oven to 350℉/177℃.
    • Whisk together the flour, baking powder, baking soda, spices, and salt and set aside.
      3 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon kosher salt
    • Beat the eggs and egg whites in the bowl of a stand mixer over medium high speed for 3 minutes.
      2 large eggs, 2 large egg whites
    • Add the sugar, vegetable oil, butter and vanilla and beat on medium speed for one minute. Scrape down the sides.
      1½ cups granulated sugar, ¼ cup canola oil, ¼ cup unsalted butter, 2 teaspoons vanilla paste or extract
    • Add the sour cream and mix on medium low until combined.
      ½ cup full-fat sour cream
    • Add half of the flour mixture and mix on medium low speed while drizzling in half of the eggnog. Scrape down the sides and repeat with the remaining flour and eggnog.
      1¼ cup eggnog
    • Mix in the alcohol until just combined.
      1-2 oz rum or bourbon
    • Grease and sugar the sides of a bundt pan. Be sure to tap the sugar around the pan and dump out any extra.
      ¼ cup granulated sugar
    • Pour the batter evenly around the prepared bundt pan then bake the cake for 40-50 minutes until a toothpick or skewer come out of the center clean with a few moist crumbs, but no wet batter.
    • Cool for 15 minutes on a wire rack, then flip onto a serving platter and allow to cool completely, about 1 hour.

    Eggnog Glaze

    • Sift the powdered sugar into bowl, then whisk together the powdered sugar, eggnog, and vanilla until a thick but pourable consistency forms. Add half of the eggnog at first, adding a bit more at a time until a thick drizzling consistency forms.
      2 cups powdered sugar, 1 teaspoon vanilla paste or extract, ⅓ cup eggnog
    • Pour or spoon over the cake, then top with a sprinkle of ground cinnamon or nutmeg, if desired.

    Notes

    Be sure to grease and sugar the bundt pan well prior to use.
    Store the cake covered at room temperature for one day, then in the fridge for up to 3 days.
    To freeze, wrap in plastic wrap and foil and place in a zip-top bag and freeze for one to two months. Unwrap and thaw at room temperature, then add the icing.
    If the icing is too thin, add more powdered sugar. If too thick, add more eggnog. It should be a thick, pourable consistency when adding to the cake. Don't add the icing until the cake is completely cool, otherwise, it will melt off.

    Nutrition

    Calories: 335kcalCarbohydrates: 57gProtein: 5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 47mgSodium: 191mgPotassium: 92mgFiber: 1gSugar: 39gVitamin A: 215IUVitamin C: 0.4mgCalcium: 79mgIron: 1mg
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      About Callan

      I'm Callan, and welcome to The Cozy Plum! A recipe developer and photographer of all things sweet, savory, and delicious, I help bakers of any level gain the confidence to create bakery-quality treats in their own kitchen! Let's bake!

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