Eggnog Bundt Cake

This Eggnog Bundt Cake is the perfect dessert for the eggnog lover in your life.  Eggnog in the cake and the glaze make this a holiday cake recipe that everyone will remember.

Jump to:

• Baking With Eggnog
• Why Make This Eggnog Cake
• Key Ingredients
• How to Make an Eggnog Bundt Cake
• Storage Recommendations
• Tips for Baking Bundt Cakes
• More Easy Eggnog Desserts
• Recipe

Baking With Eggnog

Our two sons and I are the only eggnog drinkers in our house.  They get so excited when they see a jug of the creamy goodness in our refrigerator until they realize I have a baking plan for that particular eggnog.

But they also know that they get to finish off any of the leftovers when I am finished baking things like a no bake eggnog pie, these eggnog scones or eggnog cupcakes.

Over the years, I have gotten smarter and have started buying two cartons of eggnog: one for them to drink right away and one for me to bake with. It's a win-win for everyone.

Why Make This Eggnog Cake

This eggnog bundt cake tastes just like a glass of eggnog—and it should, since it has eggnog in the batter and in the glaze!

Your kitchen will smell so good as this eggnog cake is baking.

Our oldest son had a big slice along with a glass of "Christmas in a glass"—aka eggnog—and gave this homemade bundt cake a big thumbs up!

Key Ingredients

This homemade eggnog cake is so easy to make. It uses ingredients that you may already have on hand. The only extra ingredient is eggnog, so pick up your favorite brand before your baking day.

• Sugar: Use a mixture of granulated and brown sugar to make it sweet and soft
• Oil: Using oil in cakes improves their crumb texture and keeps them moist and tender for longer.
• Large Eggs: They bind with other ingredients to help the homemade cake rise and provide moisture.
• Baking Powder and Baking Soda: Reacts with the other ingredients in the cake to help it rise as it bakes.
• Salt: Balances and adds flavor to cakes.
• Rum Extract: Infuses more flavor and also brings out the flavors of other ingredients
• Nutmeg and Cloves: Adds flavor and enhances the extract and eggnog
• Eggnog: Can be used 1:1 instead of milk, buttermilk, or water for baked goods. This will give the cake a stronger eggnog flavor. Feel free to use store-bought or homemade eggnog for this recipe.

How to Make an Eggnog Bundt Cake

1. Spray the bundt cake pan with a nonstick baking spray to keep the cake from sticking.
2. Beat the sugars and oil together. Add the eggs and extract, and then beat again.
3. Add the dry ingredients and eggnog alternately to the sugar mixture until a batter forms.
4. Spoon the cake batter into the prepared cake pan and bake.
5. Cool in pan for 10-12 minutes, then flip onto a plate and let cool completely.
6. Stir together the eggnog glaze ingredients and spoon over the top of the cooled cake.
7. Sprinkle with nutmeg and serve.

BruCrew Tip: Before serving the glazed cake, top it with sugared cranberries.

Storage Recommendations

A tall cake carrier with a lid is an excellent choice for storing and transporting bundt cakes. You can also cover the cake with plastic wrap and use toothpicks to keep it from sticking to the cake.

• On the Counter - The unfrosted cake can be stored in an airtight container at room temperature for 2 to 3 days.
• In the Refrigerator - Place the frosted cake in an airtight container in the fridge for 4-5 days.
• In the Freezer - Wrap the unfrosted cake in plastic wrap and foil, then place it in a freezer-safe bag or container. Freeze for 1-2 months. Thaw overnight in the fridge, then frost and decorate right before serving.

Tips for Baking Bundt Cakes

Bundt pans are very versatile. You can bake pound cake, coffee cake, or other desserts in them.

Denser cake batters do the best in this type of pan. Our favorites are this coconut bundt cake and this salted caramel mocha bundt cake.

• Bundt Pan Size: Different bundt pans have different sizes and volume capacities. Choosing the right size for the amount of batter you will be baking is crucial. Using the right size prevents the cake from overflowing and ensures better even baking. If you are unsure of your pan's size, fill it with water one cup at a time until it reaches the top. The number of cups of water used to fill the pan will tell you the volume capacity of your pan.
• Greasing the Pan: The most critical part of making a bundt cake is releasing it after baking. Most bundt pans have nooks and crannies that a cake can stick to when you flip it out. There are two main ways to grease and flour your pan. You can brush melted butter or shortening over the entire surface of the pan, then sprinkle flour over everything. Flip the pan over and tap out the excess. Or you can spray the pan with a nonstick baking spray that contains flour, like Baker's Joy or Pam Baking. Spray the pan before adding the cake batter so it doesn't settle to the bottom.
• Knowing when it is done: Insert a long skewer or cake tester into the center of the cake. The cake is done when it comes out mostly clean or with just a few crumbs attached. If there is batter on it, continue cooking the cake for a few more minutes.
• Removing the Bundt Cake from the Pan: After baking the cake, place the pan on a wire rack and let it cool for 10-15 minutes. Place a plate over the top of the pan and flip the cake and plate over. Shake gently until you feel or hear the cake drop onto the plate. Remove the pan and let the cake cool.  If the cake does not come out, flip it back over, run a knife or spatula around the edges of the pan, and try again.

More Easy Eggnog Desserts

• Eggnog Sugar Cookie Bars
• Eggnog Cheesecake Brownies
• No Bake Eggnog Cheesecake Trifle
• Eggnog Cream Pie
• Frosted Eggnog Bread

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This post was first published in December 2013. The photos and post were updated and then republished in December 2020.