Let’s be real: when the holidays hit, we’re all just trying to survive family gatherings, endless shopping lists, and that one cousin who won’t stop talking about their keto journey. What we need is comfort food that screams festive cheer and gives us the warm fuzzies—like a dessert that tastes like a cozy night in fuzzy socks, with your favorite playlist and spiked eggnog in hand.
Enter: Eggnog Bundt Cake with Eggnog Frosting. This thing is holiday spirit in edible form, and yes—it’s every bit as amazing as it sounds. Moist, warmly spiced, buttery cake kissed with that signature eggnog flavor, and then topped with a creamy eggnog glaze that drips just enough to look “accidentally-on-purpose” fancy.
And hey, if you’ve never baked with eggnog before, buckle up. You’re in for a ridiculously good time. 😋
Why You’ll Love This Eggnog Bundt Cake
Seriously though, why wouldn’t you love it?
- It’s packed with flavor. Eggnog, nutmeg, cinnamon—aka the holy trinity of holiday baking.
- It’s a Bundt. Which means it looks like you spent 5 hours in the kitchen… when you really didn’t.
- That frosting tho. Eggnog glaze = pure joy. It’s rich, smooth, and actually makes you want to lick the bowl (I may or may not have… no regrets).
FYI: This cake is perfect for Christmas brunch, Friendsgiving, office potlucks, or just because “it’s Tuesday and I deserve this.”
Ingredients: What You’ll Need (And Probably Already Have)
For the Eggnog Bundt Cake
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup unsalted butter, room temp (aka soft but not melty)
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp rum extract (optional but highly recommended for that boozy vibe)
- 1 cup eggnog (get the good stuff!)
- 1/2 cup sour cream (makes it super moist)
For the Eggnog Frosting
- 2 cups powdered sugar
- 3–4 tbsp eggnog (depending on how thick you like it)
- 1/2 tsp nutmeg
- 1/4 tsp rum extract (again—optional, but we both know you want it)
How to Make the Cake (It’s Easier Than You Think)
Step 1: Prep the Pan and Your Ingredients
Grease your Bundt pan really well. Like, don’t just spray and pray. Get in there. You don’t want to ruin the magic with a cake that won’t come out clean.
Set your oven to 350°F (175°C) and take a deep breath—this is going to be fun.
Step 2: Mix the Dry Stuff
In a bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Nutmeg
Keep it simple. Set that aside.
Step 3: Cream That Butter Like You Mean It
In a large bowl, cream the butter and sugar until it’s light and fluffy. This usually takes about 3–5 minutes. Yes, really. Don’t rush it. This step sets the tone for the whole cake.
Add in the eggs, one at a time, beating after each addition. Toss in the vanilla and rum extract. You’ll already smell that sweet holiday aroma starting to creep in. 😍
Step 4: Alternate Wet and Dry Like a Pro
Add your dry mix in three parts, alternating with eggnog and sour cream. Start and end with the dry mix. Mix until just combined. Don’t overmix unless you like dry cakes. (No one likes dry cakes.)
Step 5: Bake It, Baby!
Pour the batter into your prepped Bundt pan and bake for 50–60 minutes. Stick a toothpick in around the 50-minute mark—if it comes out clean (or with just a few crumbs), you’re golden.
Let it cool in the pan for 15–20 minutes, then carefully flip it out onto a wire rack. Let it cool completely. Don’t frost a hot cake. Just don’t.
Let’s Talk Frosting: Eggnog Drizzle Magic
You can whip this up while your cake’s cooling:
In a small bowl, whisk together:
- Powdered sugar
- Eggnog
- Nutmeg
- Rum extract
Start with 3 tbsp of eggnog and add more if needed. You want it pourable but not runny. Drizzle it over the cooled cake like you’re starring in your own baking show.
Pro Tip: Want to get fancy? Dust a little extra nutmeg or cinnamon on top for that “wow” factor.
Make It Your Own: Easy Variations
Feeling creative? You do you. Here are some fun twists:
Boozier Vibes 🍹
Add a splash of real rum or bourbon to the cake or frosting. Just sayin’.
Eggnog Chocolate Chip Cake
Fold in mini chocolate chips for a surprise in every bite. Because chocolate makes everything better, obviously.
Eggnog Cream Cheese Glaze
Replace some powdered sugar with softened cream cheese in the frosting for a tangy twist.
Add Crunch
Top with toasted pecans or walnuts. Adds texture and makes you look like a pro.
Storage Tips (If You Don’t Eat It All in One Sitting)
- Room Temp: Store covered for up to 3 days.
- Fridge: Lasts 5–6 days, but bring it to room temp before serving.
- Freezer: Wrap slices tightly and freeze for up to 3 months. Great for “emergency cake situations.” (Totally a thing.)
Why This Cake Works (Spoiler: It’s Not Just the Eggnog)
This isn’t just some random cake with eggnog thrown in. The ingredients work together to make something legit special:
- Sour cream = moist texture
- Spices + rum extract = flavor depth
- Eggnog = richness, creaminess, holiday feels
Ever wonder why Bundt cakes are so forgiving? The pan shape helps the cake cook evenly and makes you look like you know what you’re doing—even if you totally don’t.
What to Serve With It (Besides More Eggnog)
This cake is a showstopper on its own, but if you wanna go all out:
- Hot coffee or espresso
- Mulled wine
- Chai lattes
- Vanilla ice cream (OMG, do it.)
Related Recipes:
Final Thoughts: Make This. Like, Now.
So here’s the deal—if you want a holiday dessert that tastes like magic, impresses everyone (without making you cry in the kitchen), and actually uses that carton of eggnog you bought on impulse, this Eggnog Bundt Cake is your answer.
It’s festive, flavorful, and 100% worth the effort. Bonus points if you eat a slice while watching holiday movies in fuzzy pajamas. 🧦
IMO, this cake is the moment.
Now go preheat that oven, friend. You’ve got a cake to bake.
