Eggnog Bundt Cake with Eggnog Frosting Recipe

So, you’ve got a carton of eggnog in your fridge that’s staring you down, and you’ve already drunk your weight in it this season. I get it. The solution? Bake it into a magnificent, show-stopping cake that makes you look like a pastry chef who has their life completely together (even if you’re currently wearing one slipper and a mismatched sock). Let’s turn that liquid holiday cheer into a solid one.

Why This Recipe is Awesome?

Let’s be real: this cake is basically the holiday season in dessert form. It’s moist, ridiculously flavorful, and has a secret weapon—an eggnog glaze that soaks right in, making every single bite pure bliss. It’s also idiot-proof. I’ve made this while simultaneously wrapping presents and herding cats (figuratively speaking), and it still turned out perfectly. It’s the kind of dessert that earns you compliments for days, and they’ll never know how little effort it actually took. Win-win.

Save

Ingredients

Gather your squad. For the cake, you’ll need:

• All-purpose flour: The trusty foundation of our baked-good skyscraper.
• Baking powder & Baking soda: The dynamic duo that makes the cake rise so you don’t have to lift a finger (for leavening, anyway).
• Salt: To make all the sweet stuff taste even sweeter. Non-negotiable.
• The Warm Spice Crew: Ground nutmeg, cinnamon, and a little allspice. This is non-negotiable for that classic eggnog vibe.
• Unsalted butter, softened: Not melted, not cold. Softened. This is key for a fluffy texture. Pro-tip: if you forgot to take it out, grate it with a cheese grater!
• Granulated sugar: For the sweet, sweet happiness.
• Eggs: The glue that holds our delicious operation together.
• Eggnog: The star of the whole dang show. Use the good stuff from the dairy aisle.
• Vanilla extract: The flavor enhancer. Imitation is a crime here, folks.
• Rum extract (optional but highly recommended): For that little je ne sais quoi that makes people go, “Ooh, what is that?”

For the “I-want-to-bathe-in-this” Eggnog Glaze:

• Powdered sugar: Sift it unless you enjoy lumpy glaze. I don’t judge, but your cake might.
• Eggnog: More nog! For consistency and flavor.
• More nutmeg: Because you can never have too much.

Step-by-Step Instructions

1. Preheat and Prep: Crank that oven to 350°F (175°C). Now, show your Bundt pan some love by greasing and flouring every nook and cranny. This is the most important step unless you want a “Bundt” cake that’s actually a “Bundt” crumble.
2. Mix the Dry Stuff: In a medium bowl, whisk together your flour, baking powder, baking soda, salt, and all those wonderful spices. Set this aside.
3. Cream the Butter & Sugar: In a larger bowl, beat the softened butter and granulated sugar together for a good 2-3 minutes with an electric mixer. You want it to be light and fluffy. This incorporates air, which is code for “makes your cake delicious.”
4. Add the Eggs: Crack in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to make sure everything is getting to know each other.
5. Combine It All: Now, alternately add your dry ingredient mixture and the eggnog to the butter mixture. Start and end with the dry ingredients. Mix until just combined. Do not overmix! A few flour streaks are fine; a tough, dense cake is not.
6. Bake to Perfection: Pour the beautiful batter into your prepared pan and smooth the top. Slide it into the oven and bake for 45-55 minutes. It’s done when a toothpick inserted into the center comes out clean.
7. Cool (The Hardest Part): Let the cake cool in the pan for 15 minutes. Then, place a wire rack on top and flip that bad boy over. The cake should release with a satisfying thump. Let it cool completely before glazing. I know, the wait is torture.
8. Make the Glaze & Glacé: Whisk the powdered sugar and eggnog together until smooth. Drizzle it artfully (or just enthusiastically) all over the completely cooled cake. Finish with a generous dusting of fresh nutmeg.

Common Mistakes to Avoid

• Not Greasing the Pan Enough: Bundt pans are beautiful but treacherous. Grease every. single. groove. Use baking spray with flour for the best insurance policy.
• Overmixing the Batter: Once you add the flour, mix until the ingredients are just combined. Overmixing develops gluten, which leads to a tough, sad cake. We want tender and joyful.
• Glazing a Warm Cake: I see you, eager beaver. If you pour that glaze on a warm cake, it will melt into a sad, sugary puddle at the base. Patience is a virtue that tastes like delicious glaze.

Alternatives & Substitutions

• Dairy-Free? No problem! Use your favorite plant-based butter and a rich, creamy coconut or oat nog. It works like a charm.
• No Rum Extract? You can use a tablespoon of real rum or bourbon in the glaze instead for an adult kick. For the cake itself, just add an extra teaspoon of vanilla.
• Not a Nutmeg Fan? Blasphemy! But okay, you do you. Stick with just cinnamon, or add a pinch of cardamom for something different.
• Want a Thicker Frosting? Skip the glaze and make a thicker frosting by using more powdered sugar. You can even beat in a little softened cream cheese for an eggnog cream cheese frosting (you’re welcome).

FAQ

Q1: Can I use store-bought eggnog, or does it need to be homemade?

A: You can absolutely use store-bought eggnog. It works perfectly well and is much more convenient. For the best flavor, choose a full-fat, high-quality brand. Homemade eggnog will, of course, add a special touch if you have it on hand.

Q2: I can’t find alcohol-free eggnog. Can I make this cake without the alcohol?

A: Yes! The alcohol in most spiked eggnogs cooks off during baking, leaving only the flavor. However, if you prefer to avoid it entirely, many grocery stores carry non-alcoholic (“virgin”) eggnog, especially during the holiday season. You can also make a simple homemade version without alcohol.

Q3: What can I use if I don’t have rum extract?

A: You have a few options:

• Use real rum: Substitute an equal amount of dark rum or spiced rum for the extract. The alcohol will bake off.
• Use brandy or bourbon: These are also classic eggnog flavors and make excellent substitutes.
• Use more nutmeg and vanilla: If you want to avoid alcohol entirely, increase the vanilla extract to 2 teaspoons and add an extra ¼ teaspoon of ground nutmeg. The flavor will be slightly different but still delicious.

Q4: Why is my Bundt cake sticking to the pan? How can I prevent this?

A: A stuck cake is the #1 fear of Bundt bakers! To prevent it:

1. Grease your pan THOROUGHLY. Use melted butter or baking spray (the kind with flour in it is best).
2. Get into every nook and cranny of the pan with a pastry brush.
3. Dust the greased pan with flour or fine breadcrumbs, tapping out any excess.
4. Let the cake cool in the pan for exactly 15-20 minutes—no more, no less. This allows the structure to set before inverting it onto a cooling rack.

Q5: My frosting is too runny. How can I thicken it?

A: Eggnog is naturally thin. If your frosting is too runny to hold its shape:

• Add more powdered sugar, ¼ cup at a time, until it reaches your desired consistency.
• Chill it: Pop the frosting in the refrigerator for 15-20 minutes to firm up the butter before mixing again.

Final Thoughts

And there you have it! A stupidly easy, incredibly impressive cake that’s about to become your new holiday tradition. It’s the perfect way to use up that extra eggnog and impress your friends, family, or just your very deserving self.

Related Recipe:

• Coconut Cream Layered Dessert Recipe
• The Best Pumpkin Dump Cake Recipe | Easy And Delicious
• Butterscotch Crunch Cake Recipe | Decadent And Easy