A homemade eggnog bundt cake drizzled with a cinnamon eggnog glaze makes the perfect cake for the holiday season.
Get your family and friends in the holiday spirit with one bite of this moist and decadent cake. Perfect for holiday parties or a weeknight dessert to slice and serve.
Delicious eggnog flavor is one of my favorite treats and I love that you can have it in cake form!
Want more holiday themed treats? Try some pecan pie truffles, a pumpkin bundt cake or a festive Santa hat Jell-O shot.
This Eggnog Bundt Cake Recipe Is…
- Butter – I recommend using real butter for this recipe.
- Sugar – white granulated sugar
- Pure vanilla extract – if you have it, Mexican vanilla is my favorite.
- Flour – Make sure to scoop the flour into the measuring cup and then level it off.
- Baking Powder
- Cinnamon and Nutmeg – Adds a nice warmness to the cake that helps elevate the eggnog flavor.
- Eggnog – Any brand of your favorite eggnog works.
- Powdered Sugar – This is for the glaze. If you find that it is clumping just sift the sugar before mixing with ingredients.
How to Make This Easy Eggnog Bundt Cake Recipe
Full steps on this holiday cake recipe is in the printable recipe card at the bottom of the post. This is a quick walk through of how it is made.
First, preheat the oven. Then prepare the bundt cake pan with cooking spray or your preferred greasing method and set aside.
In a large bowl use an electric mixer to blend the butter and sugar together.
Mix in the eggs and vanilla and set it aside.
Then, in a medium mixing bowl add the dry ingredients and stir to combine.
Slowly stir the wet ingredients into the dry ingredients until well combined.
Once the batter is mixed, pour into the pan and bake as directed until a toothpick inserted comes out clean.
Allow the cake to cool on a wire rack that is placed over a cookie sheet. Once cooled, gently turn the cake over onto the wire rack and prepare the glaze.
Make a quick glaze using egg nog, powdered sugar, vanilla and cinnamon.
Making sure the cake is no longer hot, drizzle about half of the glaze over the cake and let sit for a minute or so.
Add the rest of the glaze evenly over the cake and enjoy!
- Make sure you are using a nonstick cooking spray to prevent the cake from sticking in the pan. You can also dust flour onto the sprayed pan which will help release the cake.
- Make this sweet eggnog glaze or swap with a cream cheese frosting or buttercream. You can also dust with powdered sugar instead of frosting it.
- Make sure to use a cake tester by sticking a toothpick in the center to ensure the cake bakes fully. If it comes out clean of wet batter then the cake is done.
- If the top of the cake is over-browning then cover it loosely with aluminum foil to create a tent. This will prevent the cake from getting too brown but still bake the cake.
Refrigerate – Be sure to refrigerate the eggnog cake in an airtight container as the glaze may spoil if left out at room temperature.
Freezing – Feel free to freeze your cake if you don’t plan to eat it right away. To freeze, wrap the cake in foil and then wrap it again in plastic wrap to keep air out. You can freeze it for 3 months if stored properly.
Is there alcohol in real eggnog?
Most brands of egg nog at the grocery store do not contain alcohol. If you want to be sure there is no alcohol, be sure to check the ingredients.
If you would like to include alcohol, I recommend adding it to the glaze.
Do you use cake flour for this cake?
No you do not have to use cake flour. This recipe uses all purpose flour.
Print the Recipe
Eggnog Bundt Cake
Be sure to check out my tips and tricks in the post. Scroll up to read!
- 1 Bundt Pan
- 1 Wire Rack
- 1 Cookie sheet
- 1/2 cup butter
- 1 cup granulated sugar
- 2 eggs
- 1 tsp pure vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp nutmeg
- 1 cup eggnog
- 2 cups confectioners’ sugar
- 1/2 cup eggnog optional use a version with added alcohol
- 1/2 tsp cinnamon
- 1 tsp pure vanilla extract
- Preheat your oven to 350°.F
- In a large bowl mix together your butter and sugar. Then add eggs and vanilla and mix. Set aside,
- In a large bowl, combine flour, baking powder, cinnamon, and nutmeg. Mix well.
- Slowly add the wet ingredients to the flour mixture. Mix well until fully incorporated and it becomes a batter.
- Add in half of your eggnog (1/2 cup) and mix well. Mix in the remaining amount of your eggnog (1/2 cup).
- Lightly spray your Bundt pan with cooking spray.
- Pour cake batter to the bundt pan and bake for 35 minutes or until a toothpick is inserted and comes out clean.
- While cake is baking, combine the ingredients for the eggnog glaze.
- Once the cake is done, remove it from the oven and allow it to cool for 10 to 15 minutes on a cooling rack placed over a cookie sheet. This will catch the glaze as it drips.
- When the cake has cooled, gently flip the Bundt pan upside down onto the wire rack. Allow it to cool for another 10 to 15 minutes.
- Evenly distribute half of the glaze mixture over the cake and allow it to drip off for about one minute.
- Pour the remaining amount of the glaze evenly over your cake.
- Cut into slices and enjoy!
Nutrition information is estimated. For the most accurate info, always doublecheck with your ingredients.