Eggnog Bundt Cake
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Topped with a simple rum glaze, this Eggnog Bundt Cake is delicate with a coarse crumb and lovely rum aroma. It’s the perfect holiday cake to be enjoyed with friends and family!
An Easy Holiday Bundt Cake
This Eggnog Bundt Cake recipe is a unique Christmas Dessert that will wow your friends and family.
In addition to the eggnog that helps keep the cake moist, it’s also spiced with traditional holiday spices. It’s sort of like a boozy spice cake, topped off with a rum glaze and a sprinkle of cinnamon.
This holiday bundt cake couldn’t be easier. It’s just a simple bundt cake with the addition of rum, eggnog, and spices. Mix everything together in one bowl, pour it into a bundt pan, and bake it. Then top it with the easy boozy glaze.
The sweet glaze over the top compliments the cake perfectly. Made with just confectioners’ sugar and spiced rum, it takes seconds to whip it up.
If you love eggnog flavored treats during the holiday, you’ll certainly enjoy this fun cake version. It will become a recipe you turn to time and time again.
What You’ll Need
Like most bundt cake recipes, this one is made with basic ingredients plus rum extract and eggnog.
For The Cake
- All-purpose flour – I don’t recommend makins substitutions.
- Baking powder – Allows the cake to rise and creates the tender crumb.
- Spices – Salt, ground cinnamon, and nutmeg give this cake the spiced flavor.
- Sugar – Granulated sugar is needed for the cake and powdered sugar is what’s used fore the glaze.
- Eggs – Allow the eggs to come to room temperature before using.
- Vanilla extract
- Rum extract – You can also use rum instead of the extract.
- Oil – Use a flavorless oil like canola or vegetable oil.
- Eggnog – You can use homemade or storebought eggnog, just allow it to come to room temperature first.
Helpful tools
- Bundt cake pans – This recipe is baked in a 12-cup bundt pan which also called a 10-inch bundt pan.
- Mixer – You can use a handled electric mixer or a whisk.
- Spatula – A rubber spatula is best for mixing in the flour.
How to Make Eggnog Bundt Cake
This spiced bundt cake is incredibly easy to make – all you need is a whisk and a bowl!
Make the cake batter. Whisk together the dry ingredients. Beat the sugar and eggs in a large bowl. Add the vanilla and rum extract.
Reduce the speed and gradually add the oil and eggnog. Sift in the flour mixture and stir until there are no dry streaks.
Bake. Pour batter into the prepared pan. Bake for 40-45 minutes, rotating halfway through baking. It’s done when a toothpick inserted into the center comes out with only a few moist crumbs attached.
Make sure to spray your cake pan with a baking spray containing flour or the cake may stick.
Cool. Cool cake in the pan for 10 minutes. Then, invert it onto a serving platter and allow it cool completely.
Make the glaze. Whisk the glaze ingredients together, using just enough eggnog to create a smooth, pourable glaze. Drizzle over the cooled cake in a decorative pattern.
Tips for Success
Here are a few things to keep in mind when making this eggnog bundt cake.
- Pour the batter in evenly. Smooth the top of the batter after you pour it in. Gently tapping the pan on the counter to settle the batter can help with this.
- Can I use rum instead of rum extract? Yes, you can use rum or bourbon in place of rum extract. Use 2 tablespoons in the cake and 1 tablespoon in the glaze.
- Don’t overmix the ingredients. Once you combine the wet and dry ingredients, incorporate just until there are no dry streaks.
Getting the Perfect Drizzle
It’s often a challenge to achieve the perfect drizzle over a cake. There are two main factors to consider before topping a cake with a rum glaze.
1. Make sure the cake is completely cool. Never drizzle a warm cake with a rum glaze. It will simply run completely off the cake.
2. Get the proper run glaze consistency. This can be tricky. If the glaze is too thin, it will run off the cake. If it is too thick, it won’t run at all.
Instead, it will be gloppy and “sit” on the top of the cake. Add about ½ a tablespoon of eggnog at a time to the confectioners’ sugar and stir well in between each addition. Do this until the right consistency is achieved.
Serving Suggestions
This boozy spice cake makes a lovely dessert at the end of any fall or winter meal. I like to sprinkle some additional nutmeg or cinnamon over the top. It works for special occasions and parties as well as after a simple weeknight meal. Enjoy with some hot apple cider, tea, or coffee.
How to Store & Freeze
- How to store. Store any leftover cake in an airtight container at room temperature. It will last for up to 2 days.
- Can I freeze this? Yes, eggnog bundt cake can be stored in the freezer for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.
More cake recipes you’ll love
- Peppermint Fudge Cake – This Peppermint Fudge Cake is one of the best Christmas desserts.
- Pineapple Carrot Cake with Orange Cream Cheese Frosting – Moist carrot cake layers infused with pineapple and frosted with a sweet, tangy orange cream cheese.
- Spiced Apple Upside Down Cake
- Hummingbird Cake
Eggnog Bundt Cake
Ingredients
For the cake
- 3 cups (390 g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 ¼ cups (250 g) granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon rum extract
- 1 ¼ cups (300 ml) canola oil, or vegetable oil
- 1 cup (240 ml) eggnog, room temperature
For the glaze
- 1 cup (120 g) confectioners’ sugar, sifted
- 4-5 tablespoons eggnog
- ½ teaspoon rum extract
Instructions
Make the cake
- Adjust the oven rack to the lower third position (just below center) and preheat to 350°F. Generously spray a 12-cup bundt pan with a nonstick cooking spray containing flour. Set aside.
- In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together.
- Using an electric hand mixer at medium speed, beat the sugar and eggs together in a large bowl until the sugar is mostly dissolved and the mixture is pale and frothy. Mix in the vanilla and rum extracts.
- Reduce to low speed and gradually add the oil and eggnog, mixing just until combined. Sift in the flour mixture then use a rubber spatula to stir until no dry streaks are visible.
- Pour the batter into the prepared pan and smooth the top. Gently tap the pan on the counter to settle the batter. Bake 40-45 minutes or until a wooden skewer inserted into the center comes out clean. Rotate the pan halfway through baking.
- Cool in the pan on a wire rack for 10 minutes. Then invert the cake onto a rack to cool completely.
Make the glaze
- Whisk the confectioners’ sugar, eggnog, and rum extract together, using just enough eggnog to create a smooth pourable glaze. Drizzle over the cooled cake in a decorative pattern.
Video
Notes
- Rum extract: Bourbon or spiced rum can be used in place of rum extract. Use 2 tablespoons in the cake and 1 tablespoon in the glaze. Heavy cream or milk can be used to thin the glaze.
- The cake can be stored in an airtight container at room temperature for up to 2 days.
- The cake can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
I just attempted to bake the cake, following the recipe to the letter. After 45 minutes @350, the cake was batter like when I inserted the bamboo skewer. Is the 45 minutes accurate? Seems like it is not enough time. Anyone else experience the cake being grossly undercooked at 45 minutes? Help. Eggs and ingredients too expensive for a mistake.
Oven temps can vary and it’s wise to use an oven thermometer to make sure your oven is at the accurate temperature. If your cake is undercooked, continue cooking it until it’s cooked through.
Oh my gawsh, YESSSSS – give me ALL the boozy desserts! This eggnog cake is absolutely gorgeous! Eggnog IN cake? You can’t get more holiday than that!! Cheers!