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Homemade Eggnog Bundt Cake Recipe

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3.9 from 12 reviews

This Homemade Eggnog Bundt Cake is a festive and moist cake infused with classic holiday spices and creamy eggnog. Topped with a smooth eggnog glaze, this delightful dessert is perfect for seasonal celebrations and gatherings.

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground nutmeg
  • 1/2 tsp cinnamon

Wet Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1/2 cup light brown sugar (packed)
  • 4 large eggs (room temperature)
  • 2 tsp vanilla extract
  • 1 1/4 cups eggnog

Glaze

  • 1 1/2 cups powdered sugar
  • 2-3 Tbsp eggnog
  • 1/2 tsp vanilla extract
  • 1/4 tsp ground nutmeg

Instructions

  1. Prepare the oven & pan: Preheat your oven to 350°F (175°C). Generously grease and flour a 10–12 cup bundt pan to ensure the cake releases easily after baking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground nutmeg, and cinnamon until well combined.
  3. Cream butter & sugar: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and light brown sugar until the mixture becomes light and fluffy, about 2 to 3 minutes.
  4. Add eggs & vanilla: Add the eggs one at a time, beating well after each addition to incorporate fully. Then mix in the vanilla extract to enhance the flavor.
  5. Add dry ingredients & eggnog: Add the dry ingredient mixture to the wet ingredients in three parts, alternating with the eggnog—start and end with the dry ingredients. Stir gently just until combined to keep the batter light.
  6. Bake: Pour the batter into the prepared bundt pan and smooth the top evenly. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool the cake: Let the cake cool in the pan for 15 minutes. Then invert the cake onto a wire rack and allow it to cool completely before glazing.
  8. Make the glaze: Whisk together powdered sugar, eggnog, vanilla extract, and ground nutmeg in a small bowl until smooth. Adjust the consistency by adding more powdered sugar or eggnog as needed.
  9. Glaze the cake: Once the cake is fully cooled, drizzle the glaze evenly over the top. Let the glaze set for about 20 minutes before slicing and serving.

Notes

  • Room temperature eggs help the batter mix more evenly and result in a better texture.
  • Make sure to grease and flour the bundt pan thoroughly to prevent sticking.
  • Use fresh eggnog for the best flavor; homemade or store-bought both work well.
  • The glaze can be adjusted for consistency to be more drizzly or thicker as preferred.
  • Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days.

Find it online: https://marthatasty.com/homemade-eggnog-bundt-cake-recipe/