Egg nog bundt cake is a sweet and spiced bundt cake with a subtle egg nog flavor, topped with a spiced egg nog glaze. The perfect show stopping cake for the holidays!
This egg nog bundt cake is the perfect cake to serve for a holiday gathering. With a subtle egg nog flavor I am certain even those who say they don't love egg nog will love this cake.
If you're looking for other cakes to try you should also try my gingerbread layer cake, my german chocolate cake, or the best coconut cake.
WHY YOU WILL LOVE THIS
EASY TO MAKE: This cake comes together fairly quick and is an easy one without layers or frosting.
MOIST AND SOFT: The cake crumb is so soft from the egg nog.
FLAVORFUL: Although the egg nog flavor isn't strong, it has such a nice spiced taste.
INGREDIENT NOTES
- Butter: I always use salted butter, but unsalted is fine also.
- Sugars: This uses both white and brown sugar for some extra flavor.
- Oil: I've used both canola and coconut with this. If using coconut make sure its melted.
- Egg Nog: Full-fat will yield the best results, but low-fat will work too.
STEP BY STEP INSTRUCTIONS
STEP ONE: In a large mixing bowl fitted with the paddle attachment, beat butter and sugar together for 2-3 minutes until light and fluffy. Add oil, eggs, and vanilla and mix until combined completely.
STEP TWO: Whisk flour, powder, soda, salt cinnamon and nutmeg together in a small bowl. Add dry mixture and egg nog alternating between each other, starting and ending with dry ingredients. And being careful not to overmix.
STEP THREE: Pour batter into the greased bundt cake pan. Bake for about 50-60 minutes, or until golden brown on top and a toothpick comes out clean. Allow to cool before removing from pan.
STEP FOUR: Put powdered sugar, cinnamon and vanilla in a bowl. Add egg nog a little at a time until you reach your desired pouring consistency. Pour over the top of the cake. Sprinkle the top with a little cinnamon and sugar if you'd like.
EXPERT BAKING TIPS
When making cakes, having room temperature ingredients can help it to bake better.
This can also be made into 12 mini bundt cakes. Bake for about 20-25 minutes.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
No, feel free to sprinkle with powdered sugar, top with buttercream or serve naked. The cake is so moist and has a lot of flavor, so it isn't necessary.
Because of the cinnamon and brown sugar in this cake, it isn't quite as light as other bundt cakes.
Yes, this can be made into 2 loaf pans, or you could half the recipe and make just one loaf. Baking time should be about the same, maybe 5 minutes less.
STORING AND FREEZING
Egg nog bundt cake may be stored at room temperature in an airtight container. You can also wrap it in tinfoil, as this will help the glaze from getting too sticky and moist.
FREEZING
This cake freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. You can also freeze individual slices in ziplock bags for an easy on the go snack.
OTHER FAVORITES FOR THE HOLIDAYS
Cranberry Sour Cream Bundt Cake
Chocolate Covered Pretzel Rods
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
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Egg Nog Bundt Cake
Ingredients
For the bundt cake:
- ¾ cup (170.25 g) butter room temp
- 1 cup (200 g) granulated sugar
- ¾ cup (165 g) brown sugar
- ⅓ cup (74.67 g) neutral oil vegetable, canola, coconut
- 3 large eggs room temp
- 2 tsp (2 teaspoon) vanilla
- 2¾ cups (385 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon (0.5 teaspoon) baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon (0.5 teaspoon) nutmeg
- 1 cup (254 g) egg nog room temp
For the glaze:
- 2 cup (240 g) powdered sugar
- 1 teaspoon vanilla
- ½ teaspoon (0.5 teaspoon) cinnamon
- ½ cup (127 g) egg nog
Instructions
To make the cake
- Preheat oven to 325 F. Spray a bundt pan with baking spray or butter and flour it, set aside.
- In a large mixing bowl fitted with the paddle attachment, beat butter and sugar together for 2-3 minutes until light and fluffy.
- Add oil, eggs, and vanilla and mix until combined completely.
- Whisk flour, powder, soda, salt cinnamon and nutmeg together in a small bowl.Add dry mixture and egg nog alternating between each other, starting and ending with dry ingredients. And being careful not to overmix.
- Pour batter into the greased bundt cake pan.
- Bake for about 50-60 minutes, or until golden brown on top and a toothpick comes out clean. Allow to cool before removing from pan.
To make the glaze
- Put powdered sugar, cinnamon and vanilla in a bowl. Add egg nog a little at a time until you reach your desired pouring consistency. Pour over the top of the cake. Sprinkle the top with a little cinnamon and sugar if you'd like.
Deanna
Is the eggnog used here with or without alcohol?
brooke
I did without, but you're welcome to do whatever you prefer.
Rebecca Brown
Made this for my family’s Christmas dessert, and it was amazing. We all love Eggnog and a spice cake, and this is the best of both. It has such a nice flavor, and is super moist. I will definitely make again next holiday season!
Bailey
not normally an egg nog person but I loved this!
Deborah
I would like to make this ahead of time for Christmas. Would it be OK to finish it completely before freezing it or should I wait and put the glaze on when I remove it from the freezer?
Brooke Homec
I would wait and glaze right before serving.