Eggnog Cake
Bake an unforgettable eggnog cake that’s moist, fluffy, and full of festive flavors. It’s one of the best holiday cake recipes you’ll make!
If you’re looking for cake recipes to make over the holidays, this homemade eggnog cake might just be your new go-to. It’s incredibly moist, full of warm spices, and perfect for bundt cake recipes or holiday dessert recipes. I love how simple it is to make, and the frosting is easy to tweak to your liking.
The cake itself is buttery and tender, while the frosting adds a creamy, sweet finish. I kept the steps straightforward, so you can make this even during a busy holiday week.
Bundt cakes also have a way of looking impressive without requiring much extra effort—just the kind of recipe I love for holiday dessert recipes!
Looking for other eggnog recipes? Give our eggnog waffles, eggnog latte, and eggnog latte cupcakes a try!
Tips for the Best Eggnog Bundt Cake
- Prep the Pan Properly: Bundt cakes are notorious for sticking, so don’t skimp on greasing and flouring.
- Room Temperature Ingredients: These blend better and help the cake bake evenly.
- Don’t Overmix: Overmixing can make the cake dense. Stop as soon as the batter comes together.
How can I keep the cake from sticking to the Bundt pan?
To prevent sticking, generously grease and flour your Bundt pan, ensuring you get into every nook and cranny. Alternatively, you can use a baking spray with flour—just make sure to coat the pan evenly and spread it gently with a paper towel if needed to ensure full coverage.
After baking, allow the cake to cool in the pan for about 5-10 minutes. Don’t leave it in the pan too long, as this can cause the cake to stick as the sugars cool and harden. Once slightly cooled, carefully invert it onto a wire rack to release.
Can I make this cake without rum?
Yes, you can absolutely make this cake without rum or rum extract! Simply leave it out of the recipe, and the cake will still have plenty of flavor from the eggnog, spices, and vanilla.
If you’d like a substitute, you can add a little extra vanilla extract, nutmeg, or even almond extract for a slightly different flavor.
What other pan sizes can I use for this cake?
This recipe is designed to fill a 10-cup capacity Bundt pan, but there are a few alternate options if you don’t have one:
- 9×13-inch rectangular pan: Bake for about 35-40 minutes, checking for doneness with a toothpick.
- Two 8-inch or 9-inch round pans: These work well for a layered cake look, but keep in mind the frosting is better for spreading or drizzling not for layer cakes. Bake for 25-30 minutes.
- Loaf pans: Use two standard loaf pans (8×4-inch). Bake for 40-50 minutes, and monitor for doneness.
Be sure to adjust baking times as needed and fill each pan no more than two-thirds full to prevent overflow.
Frosting Notes
The frosting for this cake is rich and sweet, thanks to the eggnog and a hint of nutmeg. If you like a thinner frosting, simply add more eggnog.
Prefer a lighter topping? A simple glaze like the one on our gingerbread bundt cake works well. Simply swap the maple syrup with eggnog to change the flavor. Dusting the cake with powdered sugar works beautifully, too.
Storage Tips
- Refrigerate: Our eggnog cake needs to be stored in the fridge because of the frosting. Keep it in an airtight container for up to 4 days.
- Freeze: Slice and wrap individual portions in plastic wrap followed by aluminum foil or freezer paper, then freeze for up to 2 months. It’s best to freeze the cake without frosting if possible.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup eggnog, room temperature
- ½ cup sour cream, room temperature
- 2 tablespoons dark rum, or 1 tablespoon rum extract (optional)
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- ½ cup light brown sugar, packed
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
For the Frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 to 3 tablespoons eggnog, add more if needed for consistency
- ½ teaspoon pure vanilla extract
- ¼ teaspoon ground nutmeg, adjust to taste
- Pinch of salt
Instructions
- Prepare the Pan: Preheat your oven to 350°F. Grease and flour a 10-cup Bundt pan thoroughly, ensuring all crevices are covered.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.2 ½ cups all-purpose flour2 ½ teaspoons baking powder½ teaspoon baking soda½ teaspoon salt1 teaspoon ground cinnamon½ teaspoon ground nutmeg
- Combine Wet Ingredients: In a small bowl or measuring cup, stir together the eggnog, sour cream, and rum (if using).1 cup eggnog½ cup sour cream2 tablespoons dark rum
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3-4 minutes.1 cup unsalted butter1 ½ cups granulated sugar½ cup light brown sugar
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.4 large eggs2 teaspoons pure vanilla extract
- Combine Wet and Dry Ingredients: With the mixer on low speed, alternate adding the dry ingredients and the eggnog mixture, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 5-10 minutes, then turn it out onto a wire rack to cool completely.
- Make the Frosting: In a medium bowl, beat the softened butter on medium-high speed until creamy. Gradually add powdered sugar, mixing on low speed until combined. Add the eggnog, nutmeg, vanilla extract, and salt, then beat until smooth. Adjust with additional eggnog if needed for consistency.½ cup unsalted butter2 cups powdered sugar2 to 3 tablespoons eggnog¼ teaspoon ground nutmeg½ teaspoon pure vanilla extractPinch of salt
- Frost the Cake: Once the cake has cooled, drizzle or spread the frosting over the top. Slice and serve!
Notes
- This eggnog cake recipe serves 16. Calorie counts may vary depending on the frosting amount used and any substitutions.
- This recipe is designed for a 10-cup Bundt pan.
- Alternate pan options:
- 9×13-inch pan: Bake for 35-40 minutes.
- Two 8-inch or 9-inch round pans: Bake for 25-30 minutes. Note: Frosting is better for drizzling, not for layer cakes.
- Two 8×4-inch loaf pans: Bake for 40-50 minutes.
- Fill pans no more than two-thirds full and adjust bake times as needed.
- Alternate pan options:
- All ovens bake a little differently, so adjust the bake time as needed. Don’t over bake because the cake will dry out.
- The frosting is rich and sweet with eggnog and nutmeg. For a thinner consistency, add more eggnog. For a lighter topping, try a simple glaze with powdered sugar, milk, and vanilla or dust with powdered sugar.