Ultra moist and buttery eggnog bundt cake with hints of rum, cinnamon, and nutmeg, then coated with an eggnog glaze. It’s the sweeter way to enjoy eggnog!
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- About Eggnog Bundt Cake
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About Eggnog Bundt Cake
You know what I love?
Baking.
Baking is peaceful. Baking iscomforting. Plus, anything you bake is usually good for five whole days.That kind of return on investment is totally worth an hour or two of my time.
But you know what I don’t love?
Decorating baked goods. I’m just no good at it, in the same wayI can’t play the violin or walk across a flat surface without tripping.
Decorating is stress.Decorating is disappointment.
Thankfully I must not have been alone in this struggle,because a long ago some kind culinary soul discoveredthe solution to all my frosting woes:
Glaze.
Glaze is easy. So easy, in fact, that it’spractically foolproof. And best of all, glaze doesn’t need to be pretty.
Heck, you don’t even really need to see the glaze on a cake.
As soon as you know it’s there, you know it’s going to taste awesome.
This was a cake I threw together the week of Thanksgiving, as something to tide us over until the onslaught of Thanksgiving dinner arrived. Plus, I absolutely love eggnog and jumped at the chance to finally make some baked goods with it (that would last five whole days!). I totally missed out on doing this last year so I was anxious to make up for lost time.
As for the eggnog cake itself: it’s adapted from this Kentucky Butter Cake recipe, which already had an extremely moist and buttery texture – but when you add the rich eggnog and rum, it gets even better. The eggnog flavoring is very “there,” yet still subtle enough that it’s not overpowering. The glaze ended up being the perfect touch, giving the cake the right amount of sweetness and just a little crunch.
And you know what?Cake totally tastes better when you’re not suffering the bitter defeat of frosting gone awry. My glaze application still wasn’t theprettiest (I mean, seriously, didn’t I just say this was “fool proof”? Stop toying with my emotions, glaze!) but I liketo think of it as oddly “trendy.”
I can be happy with trendy.
Trendy is still delicious.
notes & tips for this eggnog cake
- If you’re nervous about baking with a bundt cake pan, I totally understand. And while I’m certainly no expert, I do believe that some cake pans bake better when the pan is prepped the “old fashioned way” with a healthy coating of butter that’s dusted by flour. It’s messy and time-consuming, but I’ve had enough cake fails in my life to know that someones a little extra prep work makes all the difference. That’s not to say you can’t use abaking spray – you most certainly can, and your bundt cake will probably turn out just fine– but for an ungifted baker like me, I’ve had the most success with butter and flour.
- I bought the bundt pan used in these photos a few years ago, but I’ve never been able to find the exact same item online. The closest I’ve found to the same style is this10 inch jubilee bundt cake pan.
- Looking for more bundt cake recipes? Be sure to check out Red Velvet Bundt Cake, Champagne Bundt Cake, and Kentucky Butter Cake.
Recipe Details
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4.33 from 43 votes
Eggnog Bundt Cake
15 minutes mins prep + 1 hour hr 5 minutes mins cook + 1 hour hr Cooling Time
512 kcal
Yields: 12 slices
Ultra moist and buttery eggnog bundt cake with hints of rum, cinnamon, and nutmeg, then coated with an eggnog glaze. It’s the sweeter way to enjoy eggnog!
IngredientsUS Customary – Metric
US Customary – Metric
Eggnog Bundt Cake
3 cup all-purpose flour
2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 cup salted butter, softened and cut into cubes
1 cup eggnog
4 large egg
1 tablespoon dark rum, such as Goslings Bermuda Black Rum
1 teaspoon vanilla extract
Eggnog Glaze
2 cup powdered sugar
1/4 cup eggnog
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
Instructions
For the Eggnog Bundt Cake
Preheat oven to 325 F. Generously butter a 10 inch bundt cake pan and dust with flour. Place bundt pan on abaking sheet. Set aside.
Using astand mixer(or ahand mixer+large bowl), whisk together flour, sugar, baking powder, baking soda, nutmeg, and cinnamon.
Add the rest of the ingredients to the bowl: butter, eggnog, eggs, dark rum, and vanilla extract. Beat on low until ingredients begin to mesh, then increase speed to medium. Beat for another 3-4 minutes so that batter is thick and smooth.
Pour batter into the prepared bundt cake pan and bake for 65-70 minutes or until a toothpick inserted near the center comes out clean (no crumbs).
Transfer bundt cake (still in the bundt cake pan) to a wire cooling rack to cool. Allow cake to cool completely before removing from the pan, about 1 hour.
For the Eggnog Glaze
In a small bowl,whisktogether powered sugar, eggnog, cinnamon, and vanilla extract until smooth.
Check for consistency – if glaze is too thin, add 1 tablespoon of powdered sugar at a time until desired thickness is reached. If glaze is too thick, add 1 teaspoon of eggnog until glaze is workable.
Using a spoon, drizzle glaze on top of bundtcake. Allow glaze 20 minutes to set before serving.
Nutrition
Serving: 1slice | Calories: 512kcal | Carbohydrates: 79g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 126mg | Sodium: 230mg | Potassium: 149mg | Sugar: 55g | Vitamin A: 630IU | Vitamin C: 0.4mg | Calcium: 72mg | Iron: 1.9mg
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.
Author: Chrisy
