Eggnog Bundt Cake Recipe

Eggnog Bundt Cake Ingredients
Eggnog Cake Glaze
How to Make Eggnog Cake in a Bundt
How to Grease a Bundt Cake Pan with shortening
Preparing the batter
How to Make Eggnog Cake Glaze
Pro Tips
More Yummy Bundt Cakes to Try!
Eggnog Bundt Cake Recipe

A deliciously moist, and flavorful holiday pound cake that tastes delicious with or without the eggnog glaze. Serve this cake with eggnog, hot coffee, or tea for a delightfully festive holiday cake idea.

A deliciously moist, and flavorful holiday pound cake that tastes delicious with or without the eggnog glaze. Serve this cake

If you love eggnog as much as my husband does, you will love this cake! It doesn’t have an overpowering eggnog taste, and is textured like a pound cake. I love it glazed or plain and I am not even a huge eggnog fan!

Bundt cakes are one of my favorite things to bake during the holidays. Bundt cakes are my specialty because they are typically the easiest cakes to bake and are perfect for any occasion. The beautiful designs molded in the pan create gorgeous cakes that really do not even need heavy frostings.

Eggnog Bundt Cake Ingredients

All-purpose flour
Baking soda
Baking powder
Salt
Nutmeg
Granulated sugar
Unsalted butter (softened)
Eggs (room temperature)
Vanilla extract
Golden eggnog

Eggnog Cake Glaze

Unsalted butter
Golden eggnog
Nutmeg
Powdered sugar

How to Make Eggnog Cake in a Bundt

I love baking in Bundt cake pans because they are available in different cup sizes, and designs. They produce nicely shaped circular cakes that have pretty designs. But, in order to produce the perfect Bundt cake, you must grease/flour the pan correctly and wait until the cake is fully cooled before removing it.

Greased cooper bundt pan on a white table with ingredients and a mint green holiday napkin.

How to Grease a Bundt Cake Pan with shortening

You will need these supplies to start:

1/4 cup vegetable shortening
2 clean paper towels
flour
spoon

Start with a clean, dry Bundt cake pan that is free of any debris. Remove about 1/4 cup of shortening from the can and then use a paper towel to coat it generously inside of the pan. You want to coat the pan so ALL surfaces are coated.

Once the entire inside of the pan is coated, gently sprinkle all-purpose flour inside. You do not want to overdo it and can gently tap the pan over the trash to remove any excess.

Eggnog cake batter in a cooper bundt cake pan. There is a holiday napkin nearby.

Preparing the batter

Add flour, baking powder, soda, and salt to a medium-sized mixing bowl and 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.

Eggnog Cake on a galvanized cake stand. There is a mint holiday napkin underneath.

How to Make 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.

Bundt-Cake-with-eggnog slice near a galvanized cake stand. A believe mug is in the background.

Pro Tips

This cake stores nicely in a cake preserver/carrier for up to 3 days at room temperature when glazed. It stores for up to 5 days when not glazed. *If your home is warmer, store cake in the refrigerator tightly covered.

Eggnog cake slice overhead shot. Slice is on a white dish with a fork nearby.

Powdered sugar mixed with a tiny amount of amount makes a nice addition to this cake if you prefer to skip the wet glaze.

Eggnog Bundt Cake slice near a steel cake stand.

To freeze this cake, allow it to completely cool, and remove it from the pan. Wrap it tightly in multiple layers of plastic wrap. This can be frozen for up to 3 months. to enjoy, thaw in the fridge.

Eggnog Moist Bundt Cake with a fork taking a bite out of it.

More Yummy Bundt Cakes to Try!

Pumpkin Bundt Cake Recipe This cake is baked in a 6-cup bundt cake pan, but also makes 3 additional muffins if you use that size pan. It is probably the best Pumpkin Cake you will try this season because the recipe is based off of our Bakery Style Pumpkin muffins. Go to this recipe

6 cup bundt cake slice on little white plates with a fork.

Carrot Bundt Cake with Cream Cheese Frosting Looking for a moist, dense carrot cake recipe that can be made in a bundt pan? If so, this Carrot Bundt Cake with Cream Cheese Frosting recipe is PERFECT! Made with vegetable oil, this cake features fresh carrots, and is homemade cream cheese frosting. Go to this recipe

slice of carrot cake on a white plate

Lemon Pound Cake This Iced Lemon Pound Cake is made in a bundt pan. It is a dense, perfectly sweet, lemon-flavored pound cake. The lemon flavor is not overwhelming at all and lets the pound cake flavor shine through. Made mainly with pantry staples, this cake would be delightful paired with fresh berries, or eaten alone. Go to this recipe

Lemon bundt pound cake

Pineapple Angel Food Cake Pineapple Angel Food Cake with just 2 ingredients is a perfect summertime cake that you have to bake up to experience! This dense cake is loaded with moist pineapple chunks and can be made in a bundt cake pan.

2 Ingredient Pineapple Cake on white plate

Eggnog Bundt Cake with eggnog glaze on a galvanized cake stand.

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 DessertCuisine AmericanKeyword 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
⅛ 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
⅛ 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.