Eggnog Cake: A Festive Bundt Cake for the Holidays
A nostalgic blend of spiced cream and vanilla that turns any gathering into a festive treat.
If you love the creamy, spiced taste of eggnog during the winter season, this eggnog cake is the ultimate holiday treat. Combining the flavors of nutmeg, vanilla, and a touch of bourbon or rum, this Bundt cake brings warmth, celebration, and nostalgia straight to your dessert table. The recipe offers ease and reliable results, making it a wonderful centerpiece for gatherings and special occasions alike.
What Makes Eggnog Cake Special?
Eggnog cake isnt just a holiday nod—it embodies everything festive about the season:
- Rich, Moist Texture: Thanks to real eggnog and generous butter.
- Classic Holiday Flavors: With vanilla bean, nutmeg, and your choice of bourbon or aged rum.
- Showstopping Presentation: Bundt pans create a sculptural centerpiece with minimal effort.
- Satisfying Simplicity: The recipe comes together easily, using familiar ingredients and straightforward methods.
Eggnog Cake Ingredients
This cake builds flavor with every component, from the batter to the icing. Gather your ingredients before you start to make the process smooth and efficient.
For the Cake:
- Nonstick baking spray (for greasing the Bundt pan)
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1 cup eggnog (store-bought or homemade)
- 2 tablespoons bourbon or aged rum
- 1 tablespoon vanilla bean paste
For the Icing:
- 2 cups powdered sugar
- 2 tablespoons eggnog
- 1 tablespoon bourbon or rum
- 1 teaspoon vanilla bean paste
Step-by-Step Directions
- Prepare the Pan & Oven:
Begin by thoroughly coating a 12-cup Bundt pan with nonstick baking spray. Preheat your oven to 350°F (175°C) to ensure an even rise and golden crust. - Cream Butter and Sugar:
In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter and sugar on medium speed until the mixture is smooth and creamy—about 4 minutes. This incorporates air for a soft crumb. - Add the Eggs:
Crack in the eggs, one at a time, beating well after each addition. This step ensures your batter remains smooth and well-emulsified. - Combine Dry Ingredients:
With the mixer on low speed, add one-third of the flour, all the baking powder, salt, and nutmeg. Mix briefly to distribute the leaveners and spice. - Add Wet Ingredients:
- Pour in half the eggnog, all of the bourbon (or rum), and the vanilla bean paste.
- Continue with another one-third of the flour, followed by the remaining eggnog.
- Finish with the remaining flour, mixing until combined but not overmixed.
- Fill the Pan & Bake:
Transfer the thick, luscious batter to your Bundt pan and smooth the surface. Bake for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean and the cake is golden brown. - Cool the Cake:
Allow the cake to cool in the pan for 10 minutes. Gently invert onto a wire rack and let it cool completely—approximately 1 hour. - Prepare the Icing:
In a medium bowl, whisk together powdered sugar, eggnog, bourbon (or rum), and vanilla bean paste until smooth and glossy. - Glaze:
Once the cake is fully cooled, spoon the icing generously over the top. Let the glaze set for about 15 minutes for a beautiful, slightly crunchy finish.
Tips for Success
- Temperature Matters: Use room-temperature butter and eggs for the lightest texture.
- Measure Carefully: Spoon flour into your measuring cup and level off for accuracy. Overpacking flour can lead to a dense cake.
- Dont Overmix: Overworking the batter after flour is added can make cakes tough. Mix until just combined.
- Release with Care: Bundt cakes can sometimes stick. Grease every nook and cranny. After cooling for 10 minutes, invert while still warm but not hot for easiest release.
- Flavor Variations: Adjust the spice or the liquor (try spiced rum or skip alcohol for a family-friendly version). Orange zest or a pinch of cinnamon can add nuance.
- Storage: Keep the cake covered at room temperature for up to three days, or refrigerate for longer freshness.
Why Bake with Eggnog?
Eggnog is more than just a seasonal beverage—it’s a powerhouse of flavor in baked goods. The richness of egg yolks, creaminess of milk, and aromatic spices like nutmeg make it the perfect ingredient for cakes that evoke the holiday spirit. A touch of alcohol (optional) brings warmth and complexity, while vanilla bean paste amplifies the festive aroma.
Serving Suggestions
- Serve slices with fresh whipped cream and a sprinkle of nutmeg.
- Pair with hot coffee, tea, or even a mug of (spiked) eggnog for a gourmet holiday treat.
- For a decorative touch, add sugared cranberries or edible gold dust to the finished cake.
Frequently Asked Questions (FAQs)
Q: Can I make this cake without alcohol?
A: Absolutely. Simply omit the bourbon or rum in both the batter and icing for an alcohol-free version that maintains excellent flavor.
Q: How do I know when the Bundt cake is fully baked?
A: Insert a toothpick or thin skewer into the center; it should come out clean or with a few moist crumbs, but not wet. Bundt cakes can take up to an hour depending on your oven, so check at the 50-minute mark.
What others are reading
Q: Can I substitute homemade eggnog?
A: Yes! Homemade or high-quality store-bought eggnog both work well. If your eggnog is particularly thick, thin it slightly with milk for the correct batter consistency.
Q: What kind of pan should I use?
A: A 12-cup standard Bundt pan creates the right size and shape. If your Bundt pan is smaller, fill only to 3/4 full and bake any extra batter as cupcakes.
Q: Can this cake be made ahead?
A: Yes, eggnog cake stays moist for several days. Wrap in plastic and store at room temperature, then glaze just before serving for best results.
Ingredient Substitutions and Variations
- Dairy-Free: Use dairy-free eggnog and vegan butter. The result wont be quite as rich but will still deliver flavor.
- Nutmeg: Swap for pumpkin pie spice or cinnamon for a milder spice note.
- Alcohol Adjustment: Try spiced rum, brandy, or even whiskey for subtle flavor differences. Omit for kids and non-drinkers.
- Flavor Boosters: Add 1 teaspoon orange zest or a pinch of ground ginger to the batter for bright, spicy undertones.
Decorating Your Eggnog Cake
- Simple Elegance: Let the glossy glaze drip naturally for a snowy effect.
- Seasonal Toppings: Sprinkle with freshly grated nutmeg, a dusting of powdered sugar, or a handful of sugared cranberries.
- Festive Extras: Add small sprigs of rosemary or edible glitter for a touch of holiday magic.
Perfect Pairings for Holiday Entertaining
| Beverage | Why it Works |
|---|---|
| Classic Eggnog | Amplifies the cake’s signature flavor; serve warm for extra comfort. |
| Coffee or Espresso | Its bitterness balances the cake’s sweetness for a harmonious bite. |
| Chai Tea | The spices in chai complement nutmeg and vanilla in the cake. |
| Bourbon Old-Fashioned | Adds a sophisticated pairing for adult gatherings. |
Storing and Freezing Eggnog Cake
- Room Temperature: Store covered for up to 3 days.
- Refrigeration: For longer storage, keep in an airtight container in the fridge for up to a week. Bring to room temperature before serving for best texture.
- Freezer Friendly: Freeze the unglazed cake tightly wrapped for up to 3 months. Thaw overnight in the fridge and glaze before serving.
Expert Baking Tips
- Ensure all ingredients are at room temperature for smooth blending and even baking.
- Test doneness in several spots due to the depth of a Bundt pan.
- Dont rush the cooling process—glaze only when completely cool to prevent it from melting off.
More Festive Eggnog Dessert Ideas
- Eggnog Cupcakes: Use this batter in cupcake tins for single-serve treats—same baking temperature, 18-20 minutes.
- Eggnog Trifle: Cube leftover cake and layer with whipped cream and spiced pudding for a showstopping dessert.
- Eggnog French Toast: Day-old cake makes excellent French toast when dipped in more eggnog and pan-fried.
Get Creative: Mix-Ins and Add-Ons
- White Chocolate Chips: Fold 3/4 cup into the batter for extra richness.
- Crushed Toasted Pecans: Add a handful for nutty texture.
- Raisins or Dried Cranberries: Soaked in rum, they add festive flavor bursts.
Additional FAQs
Q: Can I use light eggnog?
A: Yes, but the cake may be slightly less rich. Regular eggnog provides the creamiest texture and most flavor impact.
Q: What is vanilla bean paste and can I use extract instead?
A: Vanilla bean paste provides vanilla flavor and visible bean specks. Extract works well as a substitute—use an equal amount for similar results.
Q: Will the alcohol bake out of the cake?
A: Most alcohol in the batter will bake off, leaving subtle flavor behind. The icing retains more alcohol, so omit or reduce for an alcohol-free treat.
Q: My cake sticks to the Bundt pan. Any tips?
A: Generously grease all the crevices with baking spray. Let the cake rest 10 minutes after baking, then gently loosen the edges with a thin spatula before inverting.
Ready to Celebrate?
Eggnog cake delivers festive flavor, beautiful presentation, and easy assembly. Whether you’re adding it to a Christmas dessert board, gifting to friends, or celebrating with family, this cake shines as a true holiday classic. Don’t forget to slice thick—and maybe pour yourself a little extra eggnog while you enjoy!
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a37595931/eggnog-cake-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a63072783/eggnog-pie-recipe/
- https://livforcake.com/eggnog-cake/
- https://www.youtube.com/watch?v=iFoOY4lwYPQ
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g41576400/eggnog-recipes/
- https://www.youtube.com/watch?v=ltPaQwBrEXA
Similar Articles
Read full bio of Sneha Tete
