Skip to Content

Eggnog Bundt Cake

This Eggnog Bundt Cake is a unique Christmas Dessert that will wow your friends and family. There isn’t actually eggnog in this cake. The name comes from the spices and rum that are typically found in eggnog.

side view of Eggnog Bundt Cake

It’s sort of like a boozy spice cake. The cake is topped off with a rum glaze and a sprinkle of cinnamon. If you love eggnog during the holiday, you’ll certainly enjoy this fun cake version. It will become a recipe you turn to time and time again.

Eggnog bundt cake recipe highlights

I am a huge fan of boozy cakes and you have loved them just as much. My tequila sunrise cake has been a smashing hit on facebook. And my Irish chocolate coffee bundt cake has been all over Pinterest.

The base for today's cake is a classic yellow bundt cake infused with spiced rum, cinnamon, and nutmeg. If you are not a fan of spiced rum, you can use regular unflavored rum or brandy.

The cake is dense yet moist with the help of buttermilk, butter, and eggs.

The finished cake is topped with a thick spiced rum glaze and a generous sprinkle of cinnamon. You can substitute heavy cream in place of rum if you plan to serve the cake to kids.

slice of Eggnog bundt Cake on a white plate

Bundt cakes are the easiest

This eggnog bundt cake couldn’t be easier! It’s just a simple classic yellow bundt cake with the addition of rum and spices. Mix everything together in one bowl, pour it into a bundt pan and bake it. Then top it with a simple boozy glaze.

The bundt cake base is made from basic ingredients like flour, butter, eggs, buttermilk, and sugar. It gets flavor from salt, cinnamon, nutmeg, vanilla, and spiced rum.

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.

closeup of a slice of Eggnog bundt Cake

Getting the perfect drizzle

It’s often a challenge to achieve the perfect drizzle over a cake. There 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. To ensure the cake is ready to be topped, pop it in the refrigerator for 30 minutes to an hour after it has cooled to room temperature.

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 rum at a time to the confectioners’ sugar and stir well in between each addition. Do this until the right consistency is achieved.

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.

NEED MORE BAKING IDEAS? Subscribe to our newsletter and Youtube channel. Also, follow along on Facebook, Instagram, and Pinterest for all the latest updates!

side view of Eggnog Bundt Cake

Eggnog Bundt Cake

Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

This Eggnog Bundt Cake is a unique Christmas Dessert that will wow your friends and family. There isn’t actually eggnog in this cake. The name comes from the spices and rum that are typically found in eggnog. It’s sort of like a boozy spice cake. The cake is topped off with a rum glaze and a sprinkle of cinnamon. If you love eggnog during the holiday, you’ll certainly enjoy this fun cake version. It will become a recipe you turn to time and time again.

Ingredients

For the cake

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon ground nutmeg
  • 1 cup unsalted butter, softened
  • 1 and ¾ cups granulated sugar
  • 3 large eggs
  • 2 large egg yolks
  • ¼ cup spiced rum, *
  • 2 teaspoons vanilla extract
  • ¾ cup buttermilk

For the glaze

  • 2 cups confectioners' sugar
  • 3-4 tablespoons spiced rum, **

Instructions

Make the cake

  1. Adjust the oven rack to the lower third position and heat to 350°F. Grease and flour a 12-cup bundt pan. Set aside.
  2. In a medium bowl, combine the flour, salt, baking powder, cinnamon, baking soda, and nutmeg. Whisk until well combined. Set aside.
  3. Using a stand mixer fitted with the paddle attachment and hand-held electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs and egg yolks, one at a time, mixing well after each addition. Add the rum and vanilla and beat until well combined. 
  4. Reduce the speed to low and add half the flour mixture. Mix just until barely incorporated. Add the buttermilk and mix until incorporated. Add the remaining flour mixture and mix just until fully blended. Scrape down the sides of the bowl as needed.
  5. Transfer the batter to the prepared bundt pan and gently tap on the counter to remove any air bubbles. Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out with only a few dry crumbs. Cool the cake in the pan on a wire rack for 10 minutes. Remove the cake from the pan and cool completely, about 2 hours.

Make the glaze

  1. Whisk the confectioners' sugar and rum together in a bowl until smooth. Pour over cooled cake and let the cake sit for 30 minutes, until the glaze hardens. Slice and serve.

Notes

*Use buttermilk in place of rum in the cake if you plan to serve the cake to children.

**Use heavy cream in place of rum for the glaze if you plan to serve the cake to children. 

Make ahead tip

  1. Bake the cake up to 2 days in advance. Wrap the cooled cake tightly with plastic wrap and store at room temperature until ready to use.
Nutrition Information:
Yield: 12
Amount Per Serving: Calories: 498

* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

Tried this recipe? Share it on Instagram!

Mention @introvertbaker or tag #introvertbaker!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Gee

Sunday 25th of December 2016

What is spiced rum? Is it the real rum with alcohol. Can rum abstract be used? Please be specific. I look forward to your reply.

Thanks, Gee

Jen Sobjack

Monday 26th of December 2016

Spiced rum is indeed real rum with alcohol. You can use rum extract if you'd like but keep in mind the flavor isn't going to be the same. Replace all the rum in the recipe with milk and add a couple teaspoons of rum extract.

Elena

Thursday 8th of December 2016

This is lovely, I should try it out! Looks so delicious!!!

Kelly

Friday 2nd of December 2016

This cake is stunning, Jen!! Love the rum glaze! It's just perfect for the holidays!

Manali@CookWithManali

Friday 2nd of December 2016

what a pretty cake Jen, just perfect for the holidays!

Zainab

Thursday 1st of December 2016

What a beautiful cake. I love eggnog in cakes!!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe