Eggnog Bundt cake Recipe
This eggnog bundt cake is everything you want in a holiday dessert: a rich, tender crumb with real eggnog flavor, topped with a creamy eggnog cream cheese glaze that drips down every ridge.
It’s an easy from-scratch recipe that needs no special skills, just a bundt pan and a carton of eggnog.
Made with a splash of bourbon in the glaze and a hint of nutmeg, it tastes like Christmas in every slice.
Serve it at your Christmas dessert table, bring it to a holiday party, or slice it with a cup of hot cocoa on a cozy night in.
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Why You’ll Love This Eggnog Bundt Cake
- Made with simple pantry ingredients plus eggnog
- Moist and buttery, with a pound-cake-style crumb
- The eggnog cream cheese glaze sets in about 20 minutes
- Easy to make ahead for holiday gatherings
What ingredients are needed to make an eggnog bundt cake?
What Ingredients Do You Need for Eggnog Bundt Cake?
This festive Christmas bundt cake recipe starts with the star ingredient, eggnog, along with butter, sugar, eggs, and vanilla extract. Then you’ll need a few pantry ingredients like all-purpose flour, baking powder, baking soda, kosher salt, and a little ground nutmeg for that classic holiday flavor.
For the glaze, you’ll need cream cheese, butter, more eggnog, powdered sugar, and a splash of bourbon. It’s the finishing touch that gives this cake its rich, festive flavor. You can find the full measurements in the recipe card below.
How to Make Eggnog Bundt Cake
- Prep a large bundt pan with baking spray and preheat the oven.
- In a medium bowl, mix the dry ingredients.
- Cream the wet ingredients in a large bowl.
- Gradually mix the dry ingredients into the wet mixture until smooth.
- Pour the batter into the prepared pan, place it on a cookie sheet, and bake until a toothpick comes out clean or with a few crumbs.
- Using a cookie sheet under your bundt pan helps catch spills and ensures even baking.
- Let it cool for 15 minutes before transferring to a wire rack.
- Make the eggnog cream cheese frosting. If the frosting is too thick, add more eggnog (up to ¼ cup) until it’s like a glaze. Keep the glaze slightly thin for a beautiful drip effect.
- Pour the glaze over the cooled cake and let it set for 20 minutes on a serving plate before enjoying.
Don’t Forget To…
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55 to 75 minutes at 350°F, depending on your oven and pan. It’s done when a toothpick comes out clean or with a few crumbs.
Yes, but store-bought eggnog gives more consistent results because sugar and thickness vary between recipes. This recipe was developed with Southern Comfort eggnog.
Yes. Leave the bourbon out of the glaze and add a splash more eggnog, or use ½ tsp vanilla instead.
Grease every groove well with baking spray, or butter and flour, and cool the cake in the pan for 15 minutes before turning it out.
Bake it a day ahead and glaze it the day you serve it, or store the glazed cake covered for up to 3 days.
Nordic Ware Original Bundt, 12-Cup, GraphiteNordic Ware Translucent Bundt Cake Keeper
Eggnog Bundt Cake with Cream Cheese Glaze
Ingredients
Bundt Cake:
- 3 C All Purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp kosher salt
- 1 C unsalted butter softened
- 2 C sugar
- 4 large eggs
- 3 tsp pure vanilla extract
- 1 ¼ C southern comfort eggnog
Eggnog Cream Cheese Frosting:
- 1 – 8 oz package of cream cheese softened
- ¼ C unsalted sweet cream butter softened
- ¼ C southern comfort eggnog plus more if needed
- 2 C powdered sugar
- 2 tsp bourbon
Instructions
- Preheat oven to 350 degrees and spray a 9in round bundt cake pan with nonstick baking spray
- Using a medium bowl, whisk together the dry ingredients until combined.
- Using a large mixing bowl, beat together the butter, sugar, vanilla, and eggnog until combined.
- Beat in the eggs one at a time until combined.
- Gradually beat in the dry ingredients until combined.
- Scoop the cake batter into the prepared bundt pan and place the bundt pan onto a cookie sheet.
- Place into the oven for 55-76 minutes or until a toothpick comes out clean.
- Let the cake cool for 15 minutes before removing the bundt cake onto a wire rack.
- Using a large bowl and hand mixer, beat the cream cheese, butter,
eggnog, and bourbon until combined and smooth. - Gradually beat in the powdered sugar until combined.
- If the glaze starts to become thick, beat in about 3 tbsp – ¼ C of eggnog.
- You’ll want the frosting to almost be a glaze like texture.
- Pour the frosting on top of the cake allow it to drip down the
sides of the cake. - Allow to sit for 20 minutes to allow the frosting to set before serving
Notes
Your current text covers 3 days at room temperature, or refrigerated for longer. Competitors also include freezing, so add a short line like “Freeze the unglazed cake, wrapped tightly, and glaze after thawing.” Only add it if you’re comfortable it holds up.
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