Homemade Eggnog Bundt Cake Recipe
Homemade Eggnog Bundt Cake is tender, decadent, and has that creamy eggnog flavor in every bite. It’s sweet but not too sweet, with a hint of warm nutmeg and vanilla that makes every slice taste like Christmas in cake form. This is the kind of cake you bring to a holiday party, and everyone suddenly needs the recipe.
This bundt cake is rich and nostalgic, like something your grandma would’ve made. And the glaze? Silky, spiced, and just sweet enough to make you sneak a second slice. You are going to want to add this one to your holiday dessert table for sure.
Nothing says holiday season more than eggnog desserts. And, these Eggnog Cookies, Eggnog Cupcakes, and this Eggnog Bread are always a favorite at holiday parties.
Table of Contents
Why You’ll Love This Recipe
- Full of flavor: Warm spices, creamy eggnog, buttery crumb. It’s December in cake form.
- Easy but impressive: Looks like it came from a fancy bakery. But nope, you made it. And it was easy. Even beginner bakers can make it.
- Make-ahead magic: Tastes even better the next day. Perfect for holiday prep.
Ingredients
This is a list of the ingredients that you need to make your grocery shopping easier. You can find the full list of the ingredients and amounts needed in the recipe card at the bottom of this post.
- All-purpose flour: The base for this holiday cake recipe.
- Baking powder & baking soda: Helps the cake rise and gives the cake a light and fluffy texture.
- Salt: Just enough to balance the sweetness.
- Ground nutmeg & cinnamon: Warm, spicy holiday flavor in every bite.
- Unsalted butter: Softened so it creams beautifully.
- Granulated sugar: Adds sweetness and helps to balance out the spices.
- Light brown sugar: Adds depth and a subtle molasses flavor.
- Eggs: Room temp makes them blend in perfectly.
- Vanilla extract: Adds a warm flavor. I recommend using pure vanilla extract for the best taste.
- Eggnog: The star of the show. Go for full-fat if you can.
- Powdered sugar: For the dreamy glaze. There is no such thing as too much glaze.
How to Make This Eggnog Bundt Cake
- Whisk flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a medium bowl.
- Cream butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla.
- Add dry mix in three parts, alternating with eggnog. Don’t overmix.
- Pour batter into pan. Bake in the preheated oven 50–60 minutes.
- Cool 15 mins in the pan, then invert onto a rack to cool fully.
- Whisk together the glaze ingredients until fully combined.
- Drizzle the glaze over the cooled cake. Allow it to harden before serving.
What To Serve With This Dish
This delicious bundt cake goes well with all your holiday favorites. I pair it with this Apricot Glazed Ham, Slow Cooker Sweet Potato Casserole, or this Oven Roasted Sliced Turkey Breast.
Substitutions and Additions
- No eggnog? Use whole milk with a splash of rum extract and a pinch of nutmeg.
- Add chopped pecans or walnuts to the batter for crunch.
- Swap the glaze for a cream cheese frosting if you’re in the mood for something richer.
How To Store
- Storage: Wrap tightly or store in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze an unglazed cake for up to 2 months. Thaw, then glaze before serving.
- Reheating: Pop a slice in the microwave for 10–15 seconds if you like it warm.
Sandra’s Pro Tips
- Grease every nook and cranny of that bundt pan, otherwise the cake may stick.
- When it comes to using a bundt cake pan, you need to either use a baking spray or grease and flour it.
- Use room-temperature ingredients for best results.
- Don’t overbake. Start checking at 50 minutes.
- Let it cool completely before glazing, or it’ll all melt off.
- Make it a day ahead; the flavor deepens overnight.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
Technically no, but the texture and look are best with a bundt. A loaf pan could work but you’ll need to adjust bake time.
It’s subtle and balanced. Think warm, creamy holiday spice rather than in-your-face eggnog.
Yep, traditional eggnog is made with milk, cream, sugar, and yes, eggs. That’s what gives it that rich, custardy flavor. If you’re avoiding eggs, look for egg-free versions or plant-based eggnogs.
Other Delicious Holiday Dessert Recipes You May Enjoy
- No Bake Christmas Oreo Truffles
- Keto Peppermint Christmas Cookies
- Ricotta Cheese Cookies
- Peppermint Chocolate Chip Cookies
Homemade Eggnog Bundt Cake Recipe
Equipment
- 10-12 quart bundt pan
Ingredients
Bundt Cake
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground nutmeg
- 1/2 tsp cinnamon
- 1 cup 2 sticks unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar packed
- 4 large eggs room temperature
- 2 tsp vanilla extract
- 1 1/4 cups eggnog
- 1 1/2 cups powdered sugar
Nutmeg Icing
- 2-3 Tbsp eggnog
- 1/2 tsp vanilla extract
- 1/4 tsp ground nutmeg
Instructions
Prepare the oven & pan
- Preheat oven to 350°F. Generously grease and flour a 10–12 cup bundt pan.
Mix dry ingredients
- In a medium bowl, whisk flour, baking powder, baking soda, salt, nutmeg, and cinnamon.
Cream butter & sugar
- In a large mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, 2–3 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla.
Add dry ingredients & eggnog
- Mix in dry ingredients in three additions, alternating with eggnog, beginning and ending with the dry mix. Stir just until combined.
Bake
- Pour batter into prepared pan and smooth the top.
- Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Make the glaze
- In a small bowl, whisk powdered sugar, eggnog, vanilla, and nutmeg until smooth. Adjust with more sugar or eggnog for desired consistency.
Glaze the cake
- Once the cake is completely cooled, drizzle glaze over the top. Let set for 20 minutes before slicing.
Notes
- Grease every nook and cranny of that bundt pan, otherwise the cake may stick.
- When it comes to using a bundt cake pan, you need to either use a baking spray or grease and flour it.
- Use room-temperature ingredients for best results.
- Don’t overbake. Start checking at 50 minutes.
- Let it cool completely before glazing, or it’ll all melt off.
Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
