One of the best things about the holiday season is all of the delicious treats that come out of nowhere! This eggnog cake recipe Bundt Cake is a perfect example—it’s festive, delicious, and perfect for any gathering. Plus, it’s really easy to make, so why not try it yourself?!
Easy Eggnog Recipe Bundt Cake
Eggnog is that traditional Christmas beverage you either love or — lets say “don’t love”! I have those in my family who can’t miss out on the eggnog from our local dairy and ice cream store. (Braum’s is the name, if you live in the south or Midwest). It’s definitely above and beyond any grocery store eggnog you can find. Personally, I don’t care for eggnog, and I have tried to like it over the years but it’s a bit strong for my taste. However, things made with eggnog in them– yes! That’s a different story. I actually love the eggnog flavor in any eggnog dessert I’ve tried.
So, if you aren’t on team eggnog, don’t worry, this recipe is going to be a toned down version of eggnog, and it’s one everyone will just be waiting to try! I love Bundt cakes for their easy portability. They are great recipes and perfect for holiday parties, church get-togethers and more. For the eggnog lover, this recipe will be a must try!
What You Need:
First, this is not a cake mix recipe. Yes you can probably add eggnog to a yellow cake mix and call it good, but this one has that homemade perfect cake texture. Don’t get me wrong- I love a good cake mix recipe! I cook with cake mixes regularly. But for special occasions, and if you’re going for a festive dessert, a good from-scratch cake recipe is a holiday tradition for many!
First you will start off with your dry ingredients and a prepared pan- any Bundt will work. If you have a lot of ridges in the pan, be sure to add extra nonstick cooking spray and sprinkle generously with flour to avoid problems sticking. In a separate bowl or the bowl of a stand mixer you will cream your butter and sugar and add the other wet ingredients (eggs and vanilla) to this. Don’t add your eggnog yet. Then, add your large mixing bowl of dry ingredients and let the stand mixer go at medium speed until all of this is incorporated. The paddle attachment is preferred here.
If you don’t have a mixer, mix well by hand but do not beat as the eggs will become frothy. This can introduce air into your batter which isn’t desirable.
Finally, it’s time to add your cup of eggnog! Add this by halves and mix after each addition. It’s very thick, so the differences in thickness of your cake batter and the eggnog require us to add it slowly in. Otherwise it won’t mix well. After it’s mixed, pour batter into the prepared Bundt pan. It will be thick. Smooth out and bake in the oven until a toothpick or steak knife, or cake tester comes out clean when inserted into the center of the Bundt.
One other note is that you can use homemade eggnog here or store-bought. It will not affect the recipe. Homemade is a lot of work, so I would recommend only using it if you’re needing to use it up!
The Top of The Cake:
Here’s where this cake gets it’s holiday spirit! The shiny eggnog frosting is gorgeous and you don’t need any decorations at all. Mix your glaze by whisking powdered sugar, cinnamon and vanilla together. Slowly add your 1/2 cup of eggnog.
For fast setting glaze, I always heat it up as I go. This is a hack I learned online years ago and it basically never fails! Just mix up your frosting over the stove in a large, nonstick sauce pan, rather than a medium bowl. Turn the heat on to medium after all the glaze ingredients are mixed. You don’t want to boil the icing– it can crystallize and not be good at all. Just heat it up to under boiling, where the edges are starting to bubble. Turn the heat off immediately and pour over your cake! This works for doughnuts as well. I love using this fast-setting method but it’s not necessary for the recipe. See the recipe directions for pouring glaze over your eggnog pound cake.
Keep in mind whether you use the fast setting method to make glaze or not, it’s easiest to pour over the cake if the cake itself is sitting on the wire rack. This allows any extra glaze to drop off rather than pool around the cake. (Which looks messy and can be very messy to serve). After your glaze is fully set after about 10 minutes, you can transfer your Bundt cake to a serving plate or cake taker.
Enjoy this Delicious Eggnog Cake!
Finally, you don’t have to worry about refrigerating this cake. There is no cream cheese or other products which must remain refrigerated. Serve this delicious cake at your Christmas celebration and impress all the eggnog fans this holiday season! As far as being a from-scratch recipe, this is a fairly easy recipe and you can make it ahead of time. That’s one of my favorite things about Bundt cakes! See this easy recipe below!
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Thank you for reading! Please print your free recipe below.
- 1/2 cup butter, room temperature
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups flour
- 2 tsp baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- 1 cup eggnog
- 2 cups confectioners’ sugar
- 1/2 cup eggnog
- 1/2 teaspoon cinnamon
- 1 teaspoon of vanilla
1. Preheat your oven to 350°
2. In a large bowl mix together your butter and sugar.
3. Add your eggs and vanilla. Mix together. Set aside.
4. In a large bowl, combine your flour, baking powder, cinnamon, and nutmeg. Mix well.
5. Add to your wet ingredients your flour mixture. Mix well until
fully incorporated and it becomes a batter. You can whisk, but do not overbeat.
6. Add in half of your eggnog (1/2 cup). Mix well. Add in the remaining amount of your
eggnog (1/2 cup). Mix.
7. Lightly spray your Bundt pan with cooking spray. Add in your cake batter to the Bundt
8. Bake at 350° for 35-40 minutes or until a toothpick is inserted and comes out clean.
9. While your cake is baking, mix together all of your ingredients for your eggnog glaze.
10. Once your cake is done baking, remove from the oven and allow it to cool for 10 to 15
11. Prepare your cooling rack by placing it on a cookie sheet, or directly on the counter with foil placed underneath. This allows the glaze to drop off your cake. The foil or cookie sheet is able to catch all of the remaining glaze. If glaze is thin you can try to reuse the glaze that has dropped onto the cookie sheet below.
12. On a cooling rack remove your cake by flipping your Bundt pan upside down. Allow it to
cool for another 10 to 15 minutes.
13. Evenly distribute half of the glaze mixture over the Bundt pan. Allow the glaze to drop
off for about one minute. For the remaining amount of the glaze evenly over your cake.
14. Cut into slices and serve. You can also garnish with more nutmeg.
You can also choose to make a traditional icing for this cake instead of the glaze. For icing, reduce the eggnog amount to 2 Tablespoons. Mix or whisk until all powdered sugar is incorporated. Add additional eggnog or half and half to mixture until it has an easily spreadable consistency.
Amount Per Serving: Calories: 324Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 70mgSodium: 172mgCarbohydrates: 54gFiber: 1gSugar: 37gProtein: 5g
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