Eggnog Bundt Cake

Whisking Wolf
by Whisking Wolf
12 servings
1 hr
Eggnog Bundt Cake

Take the iconic Christmas beverage from punch bowl to dessert plate with an Eggnog Bundt Cake. With spiked eggnog in the batter and glaze, this boozy cake doubles down on a season favorite flavor.

Nobody knows the history of eggnog. If only the internet existed a millennia ago, we’d be able to lay the origins of this Christmastime drink to rest. Now, all we can do is speculate why, once up a time, someone thought to celebrate Jesus’ birthday by chug-a-lugging liquored eggs and milk. It’s not how anyone else in the world was observing the holiday but, strangely enough, the custardy tradition caught on.

Soon thereafter, it was commonplace from Merry Old England to the American Colonies to make the Yuletide gay with eggnog. Only no one on either continent could agree on a choice for spiking the holiday drink. It’s probably what started the Revolutionary War. I mean, if grown men are flipping their wigs over tea in a harbor then you know they’re fighting over which booze is best for eggnog. From the Red Coats to the Patriots, neither side could see eye to eye on sherry, rum, brandy or whiskey so George Washington dumped all four in his eggnog and crossed the Delaware. In a nod to nog, the rest is history.

As much as I respect Washington’s liberal use of alcohol, after 1 cup of his eggnog recipe I’d be marching around like a musket-less militiaman. And since nobody wants to see that spectacle, I make eggnog with rum and rum only. Spiced rum is my favorite, but you can pick your poison. No matter which booze you choose, a frothy cup of eggnog is the magic ingredient in this Christmas Bundt Cake recipe. With eggnog in the glaze and the batter, prepare for a double shot of rich, creamy flavor in this unforgettable holiday cake.

Before sharing the recipe for Eggnog Cake, here are a few baking tips to help you out:

Ingredient Tips

Always use the spoon and level method to measure flour. Scooping flour is a no-no. That technique overpacks flour into the measuring cup which results in a drier, denser cake than the moist, tender cake you get from properly measured flour.

For best results be sure all ingredients (butter, eggs and yes, even eggnog) are at room temperature before beginning.

Preparation Tips

Even if your bundt pan has a nonstick surface, always grease and flour every nook and cranny.

Cool cake in the bundt pan for 10 minutes after removing from the oven. Carefully turn out onto a baking rack to cool completely before adding glaze.

How to Store Eggnog Bundt Cake

Cover tightly then store cake at room temperature up to 3 days.

Can You Freeze a Bundt Cake?

Yes, you can freeze a bundt cake up to 3 months. First cover with plastic wrap then with a layer of aluminum foil and place in an airtight container before freezing. Thaw overnight in the refrigerator then bring to room temperature before serving.

I hope you enjoy this Christmas Bundt Cake. Please leave comment and rating below when you try it yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.

Finally, if you like baking with eggnog then you’ll love this Eggnog Bread Pudding. Made with a few simple ingredients and a lot of holiday cheer, this baked custard will warm you up on a cold winter day.

Recipe details
  • 12  servings
  • Prep time: 20 Minutes Cook time: 40 Minutes Total time: 1 hr
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Spiced Rum Eggnog (serves 8)
  • 6 large eggs
  • 3/4 cup granulated sugar
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • 1 tsp vanilla extract pure
  • 3/4 cup spiced rum
  • 2 cups whole milk
  • 1 1/2 cups heavy cream
Eggnog Bundt Cake
  • 1 cup unsalted butter softened to room temperature
  • 1 1/2 cups granulated sugar
  • 3 large eggs room temperature
  • 2 tsp vanilla extract pure
  • 1 1/4 cups eggnog room temperature
  • 2 1/2 cups all-purpose flour unbleached
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 2 1/4 tsp baking powder
  • 1/2 tsp sea salt fine
Eggnog Glaze
  • 1 1/2 cups powdered sugar packed
  • 2 tbsp eggnog
Spiced Rum Eggnog
Add eggs to a blender and blend on medium speed until pale and frothy, approximately 1 minute.
Add sugar and blend on medium speed until evenly combined, approximately 1 minute.
Add remaining eggnog ingredients and blend on medium speed until combined, approximately 15 seconds.
Chill in the refrigerator for 1 hour before serving so flavors can set up.
Store leftover eggnog in an airtight container in the refrigerator up to 3 days.
Eggnog Bundt Cake
Preheat oven to 350 degrees. Grease and flour a 10-inch bundt pan. Set aside.
In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy – approximately 2 minutes.
Add eggs, one at a time, beating after each addition until well combined. Scrape down the sides of the bowl with a spatula as needed.
Beat in vanilla and eggnog until combined. Set aside.
In a separate bowl, combine flour, spices, baking powder and salt. Whisk until combined.
Slowly add dry ingredients to wet, beating on low speed just combined. Avoid overmixing.
Spoon batter into prepared bundt pan then level the top with a spatula.
Bake 40 to 45 minutes. Cake is done when a tester inserted into the center of the cake comes out with a few moist crumbs. Do not overbake or your cake will be dry.
Cool for 10 minutes in the bundt pan then turn out cake onto a wire rack to cool completely before topping with glaze.
Eggnog Glaze
Whisk glaze ingredients together in a medium bowl until smooth. If a thinner consistency is desired, add 1 more tablespoon of eggnog.
Use a spoon to drizzle glaze onto cake. Allow glaze to set before slicing and serving.
Whisking Wolf
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