The perfect finish to any Christmas dinner is a showstopper cake. Great cakes are a southern tradition and this Eggnog Bundt Cake is what our family enjoys every Christmas. It’s a dense pound cake that has eggnog baked into the batter, then it’s topped with a gorgeous eggnog glaze that drips down the sides of the cake. It’s festive, delicious and the perfect finish to your holiday.
Bundt cakes are my favorite. I love the curvature of the traditional bundt cake or picking out a beautiful cake pan with a unique design. They’re so versatile and easy to throw together. There’s no layering and worrying about stacking cake. Just mix it, bake and glaze it!
If you’ve never made a bundt cake before, I’ve detailed the exact steps I take to ensure my cake comes out perfect every single time. My Grandmother taught me everything I know about bundt cakes and I always have a perfect cake to show off on Christmas!
We adore this Eggnog Bundt Cake and I’m sure your family will too. It’s not light on the eggnog – you actually use a good amount for flavor – which makes all the difference.
Looking for other great Christmas dessert recipes? I’ve got so many great options that you’ll love! You can even make a few of these and have a dessert table:
How To Make Eggnog Bundt Cake For Christmas
The right tools make all the difference when it comes to baking. I swear by Nordicware products for bundt cakes. They offer so many designs and you can use any of them with this Eggnog Cake recipe. I use the Nordicware Classic Bundt Cake Pan and love it. It has a non-stick surface and my cakes come out great every time.
Why We Love This Christmas Dessert
It’s easy and you can make this cake ahead of time. It’s full of eggnog flavor, not just a hint of eggnog. Plus, the eggnog makes it moist. The Bundt Cake design is fancy without being overwhelming. There’s no layering!
How I make our bundt cake ahead of time: I make our Eggnog Bundt Cake the night before Christmas dinner and then add the glaze at the last minute. It will stay moist if you cover it with plastic wrap.
What To Serve With Eggnog Bundt Cake
The cake is great on it’s own, but there are a couple of different ways to serve the cake. Fresh whipped cream is a great option that’s light. Vanilla ice cream or egg nog ice cream pairs well. I always serve my desserts with a fresh pot of coffee.
Tips For Removing Your Bundt Cake From The Pan
Here’s the key – be patient. Let your cake cool completely before you flip your bundt cake over. If you’re still having issues, which can happen, there are certain tricks that you can do. The more ornate the bundt pan design is, the harder it might be to remove your cake. Don’t despair – here are some tips to follow:
- Generously use non-stick cooking spray in every nook-and-cranny. Use a spray that has flour in it. I prefer Baker’s Joy.
- Let the cake cool completely before you even attempt to remove it from the pan.
- If it sticks, hit the bundt cake pan with a spoon to loosen it.
- If the sides are sticking, use a knife around the edges.
- Flip it onto the cooling rack and walk away – let gravity take over.
- If all else fails, hide the imperfections! Use the glaze on the top of the Eggnog Cake to hide any imperfections.
How To Store Leftover Eggnog Bundt Cake
Keep your cake fresh by taking it off of the serving plate and storing any leftovers in an airtight food storage container. I prefer to refrigerate mine because the glaze might melt if exposed to too much heat. For best freshness, enjoy the leftover cake for 3-4 days within baking. Let it thaw for a few minutes after you pull it from the fridge and enjoy!
Can You Freeze Eggnog Bundt Cake?
Yes! Cover the cake with plastic wrap or transfer slices to a freezer bag. The cake can stay frozen for up to three months. Let it thaw completely on the kitchen counter to room temperature before enjoying again.
I use full fat eggnog. It makes the glaze nice and thick. If you opt for a fat-free version of eggnog, the glaze will be runnier. Other eggnog flavors can also be used. Pumpkin Eggnog is popular around Thanksgiving time. If you use any sugar substitute, I recommend following the brand directions to substitute the correct amount.
Not feeling an Eggnog Glaze? Here are some other topping options that will work:
- Brown Sugar Buttercream Frosting
- Gingerbread Buttercream Frosting
- Eggnog Buttercream Frosting
- Dark Rum Buttercream Frosting
What You’ll Need To Make This Recipe:
- Unsalted Butter
- Vanilla Extract
- All-Purpose Flour
- Baking Powder
- Powdered Sugar
Directions To Make Christmas Eggnog Bundt Cake
Preheat the oven 350ºF. Spray the bundt pan well with baking spray or grease it well with butter and dust it with flour. In a stand mixer bowl, cream together the butter and sugar. Add the eggs and vanilla and beat to incorporate.
In a separate bowl, whisk together the flour, baking powder, cinnamon, and nutmeg.
Add the dry ingredients to the wet ingredients and beat to combine well. Slowly add in the eggnog until completely combined.
Bake at 350° for 35 minutes or until a toothpick inserted into the center of the eggnog bundt cake comes out clean.
Once the cake is done baking, remove it from the oven and set it on a wire rack. Let it cool completely before flipping it out of the pan onto your cake stand.
For the glaze: In a small bowl, mix together the powdered sugar, eggnog, rum extract, and cinnamon. Using a spoon, add the glaze to the top of the cake. Let it drip off the edges until set.
- ½ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon nut nutmeg
- 1 cup eggnog
For The Glaze:
- 2 cups powdered sugar
- ½ cup eggnog
- ½ teaspoon cinnamon
- 1 teaspoon rum extract
1. Preheat the oven 350ºF. Spray the bundt pan well with baking spray or grease it well with butter and dust it with flour. In a stand mixer bowl, cream together the butter and sugar. Add the eggs and vanilla and beat to incorporate.
2. In a separate bowl, whisk together the flour, baking powder, cinnamon, and nutmeg.
3. Add the dry ingredients to the wet ingredients and beat to combine well. Slowly add in the eggnog until completely combined. Pour into a 10-cup bundt cake pan.
4. Bake at 350° for 35 minutes or until a toothpick inserted into the center of the eggnog bundt cake comes out clean.
5. Once the cake is done baking, remove it from the oven and set it on a wire rack. Let it cool completely before flipping it out of the pan onto your cake stand.
6. For the glaze: In a small bowl, mix together the powdered sugar, eggnog, rum extract, and cinnamon. Using a spoon, add the glaze to the top of the cake. Let it drip off the edges until set.
Move any leftovers to an airtight food storage container. Refrigerate the leftovers and enjoy within 4-5 days of baking. Let the cake thaw again before enjoying.
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Amount Per Serving: Calories: 325Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 70mgSodium: 113mgCarbohydrates: 54gFiber: 1gSugar: 37gProtein: 5g
**Nutrition is calculated by a third party. Actual values may vary.