How to make an easy eggnog bundt cake with a perfectly-paired eggnog glaze!
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One of my favorite ways to celebrate any holiday throughout the year is with a perfectly matched bundt cake. I just love picking classic holiday flavors, colors, or themes to infuse in my sweet treat recipes! So for Christmas, I knew right away that I wanted to try out a bundt cake made with one of the most traditional and beloved Christmas classics, eggnog!
Eggnog is actually an excellent ingredient when it comes to making baked sweets thanks to its thick, creamy texture and all the flavorful seasonings that we know and love. I knew right away that using this delectable seasonal beverage would make a cake extra flavorful and moist. Let me tell you, my Eggnog Bundt Cake was just irresistible!
This Christmas cake is baked to perfection then topped with a perfectly-paired eggnog glaze for the ultimate cozy Christmas feeling! This eggnog bundt cake is perfect for anything from holiday parties and family gatherings to sending to loved ones for unique and tasty homemade Christmas gifts!
Whatever you want to make this delightful Christmas cake for, it’s sure to win over everyone’s hearts and taste buds! Ready to fill your house with the irresistible aroma of eggnog and Christmas cheer? Then let’s get started! Here’s how to make a perfect Christmas Eggnog Bundt Cake.
Bundt Cake Equipment
First, let me go over my bundt cake equipment. There’s nothing special to expect here, just a few of the usual bundt cake baking tools and utensils. Here are the typical tools I use to make an egg-cellent eggnog bundt cake:
- Measuring Cup
- Measuring spoons
- Glass mixing bowl
- Blending whisk
- Round Cooling Grid
- Spatulas
- Hand mixer
- Bundt cake pan
- Parchment paper sheets
- Cake lifter
Egg-citing Ingredients
Once you’ve rounded up the equipment it’s time for the enticing ingredients! Overall, my ingredient list for this cozy Christmas cake is pretty short considering this entire cake is made from scratch. In fact, if you already like to bake with classic seasonal seasonings then you probably already have most of what you need. Here are my favorite ingredients for my eggnog bundt cake:
Eggnog Bundt Cake:
- 3 cups all-purpose flour
- ½ tsp salt
- ½ tsp baking soda
- 1 tsp Ground Nutmeg
- 1 tsp Ground Cinnamon
- 6 eggs
- 1 cup eggnog
- 1 tsp vanilla extract
- 1 tsp eggnog extract
- 1 cup butter– room temperature
- 1 cup granulated sugar
- 1 cup brown sugar
Bundt Cake Pan Coating:
- 1 tbsp Vegetable shortening
- 1 tbsp All-purpose flour
Eggnog Glaze:
- 2 cups powdered sugar
- 3 tbsp eggnog
- 1 tsp vanilla extract
How to Make an Easy Eggnog Bundt Cake
Now let’s fill up your kitchen with some of that Christmas magic! This bundt cake recipe is delightfully easy to accomplish, even for beginners. Since there are a few layers to this recipe and each layer is made from scratch it will take some time though so let’s get started! Here’s how to make the perfect eggnog bundt cake:
Making the Eggnog Bundt Cake:
- First, use the measuring cups and spoons to prepare the ingredients and preheat the oven to 350°F.
- Then, in a medium-size glass mixing bowl, combine the flour, salt, baking soda, nutmeg, and cinnamon.
- Mix the dry ingredients together with a blending whisk.
- Make sure the dry ingredients are completely combined.
- Then, in a separate medium bowl, combine the eggs, eggnog, vanilla extract, and eggnog extract.
- Mix the wet ingredients together with a clean blending whisk.
- Next, in a separate large mixing bowl, combine the softened butter, granulated sugar, and brown sugar together.
- Use a hand mixer to beat the ingredients together until smooth and pale in color.
- Then, pour the egg mixture into the big bowl of the butter/sugar mixture.
- Mix with the hand mixer until completely combined.
- Then, add ½ the dry ingredient mixture into the large bowl with the wet ingredients.
- Mix with the hand mixer until completely combined.
- Then, add the remaining ½ of the dry ingredient mixture into the large bowl.
- Mix again with the hand mixer until completely combined.
Coating the Bundt Cake Pan and Baking the Cake:
- First, gather the cake pan coating materials, and I highly recommend covering your hands with disposable gloves or a small ziploc bag.
- Then, grease the bundt cake pan with the vegetable shortening, making sure to get in all the corners and crevices of the pan.
- Next, very lightly coat the inside of the pan with flour, then turn the pan over and dump out any excess powder.
- Pour the cake batter evenly into the bundt cake pan. Bake the eggnog bundt cake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- After removing from the oven, let the cake cool inside the pan for 10 minutes.
- Then, place the round grid cooling rack over the opening of the pan.
- Carefully flip the cake pan over and gently remove the pan from the cake.
- Let the cake cool completely, about 1 hour, before drizzling with the glaze. Make the glaze while the cake cools.
Making the Eggnog Glaze:
- First, measure out the glaze ingredients with the measuring cup and spoons.
- Then, combine the eggnog, vanilla extract, and powdered sugar in a large glass mixing bowl.
- Combine all of the ingredients together using a blending whisk.
- Next, slide a sheet of parchment paper underneath the cooling rack to collect any spills or messes. This makes cleaning up so much easier!
- Drizzle the eggnog glaze over the entire bundt cake.
- Then, use a cake lifter to place the glazed eggnog bundt cake on a cake stand or serving plate.
- Finally, your eggnog cake is ready to serve and enjoy!
Storing Eggnog Cake
To store a decorated bundt cake: transfer the cake to a tall cake container or cover tightly with plastic wrap. Store the cake on the counter for up to 3 days or in the fridge for up to 1 week. To freeze individual slices: wrap the slices in plastic food wrap, then wrap again in kitchen foil before sealing in an airtight container to avoid freezer burn. These wrapped slices can be stored in the freezer for up to 3 months. Thaw completely before serving. Always label the date on the outside of the container to keep up with freshness.
Bundt Cakes
Egg-cellent Holiday Recipes
Want even more Christmas sweets and treats than you can handle? Then you’ve come to the right baker! Here are some of my favorite holiday recipes that incorporate the classic flavors of Christmas such as peppermint, gingerbread, and of course, more eggnog:
- Eggnog Cookies
- Simple Bread Pudding
- Eggnog Scones
- Eggnog Buttercream Frosting
- Gingerbread Men Chocolates
- Peppermint Cupcakes
- Peppermint White Chocolate Cookies
- Christmas Hot Chocolate Bombs
- Marshmallow Snowmen
- Sugared Cranberries and Rosemary
- Chocolate Cookies with Peppermint Chips
- Gingerbread Cupcakes
Eggnog Bundt Cake
Equipment
Ingredients
Bundt Cake
- 3 cups All-purpose flour
- ½ tsp Salt
- ½ tsp Baking soda
- 1 tsp Ground Nutmeg
- 1 tsp Ground Cinnamon
- 6 Eggs
- 1 cup eggnog
- 1 tsp vanilla extract
- 1 tsp eggnog extract
- 1 cup Butter room temperature
- 1 cup granulated sugar
- 1 cup brown sugar
Bundt cake pan coating
- 1 tbsp Vegetable shortening
- 1 tbsp All-purpose flour
Eggnog glaze
- 2 cups powdered sugar
- 3 tbsp eggnog
- 1 tsp vanilla extract
Instructions
Making the Eggnog Bundt Cake
- First, use the measuring cups and spoons to prepare the ingredients and preheat the oven to 350°F.
- Then, in a medium-size glass mixing bowl, combine the flour, salt, baking soda, nutmeg, and cinnamon.
- Mix the dry ingredients together with a blending whisk.
- Make sure the dry ingredients are completely combined.
- Then, in a separate medium bowl, combine the eggs, eggnog, vanilla extract, and eggnog extract.
- Mix the wet ingredients together with a clean blending whisk.
- Next, in a separate large mixing bowl, combine the softened butter, granulated sugar, and brown sugar together.
- Use a hand mixer to beat the ingredients together until smooth and pale in color.
- Then, pour the egg mixture into the big bowl of the butter/sugar mixture.
- Mix with the hand mixer until completely combined.
- Then, add ½ the dry ingredient mixture into the large bowl with the wet ingredients.
- Mix with the hand mixer until completely combined.
- Then, add the remaining ½ of the dry ingredient mixture into the large bowl.
- Mix again with the hand mixer until completely combined.
Coating the Bundt Cake Pan and Baking the Cake
- First, gather the cake pan coating materials, and I highly recommend covering your hands with disposable gloves or a small ziploc bag.
- Then, grease the bundt cake pan with the vegetable shortening, making sure to get in all the corners and crevices of the pan.
- Next, very lightly coat the inside of the pan with flour, then turn the pan over and dump out any excess powder.
- Pour the cake batter evenly into the bundt cake pan. Bake the eggnog bundt cake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- After removing from the oven, let the cake cool inside the pan for 10 minutes.
- Then, place the round grid cooling rack over the opening of the pan.
- Carefully flip the cake pan over and gently remove the pan from the cake.
- Let the cake cool completely, about 1 hour, before drizzling with the glaze. Make the glaze while the cake cools.
Making the Eggnog Glaze
- First, measure out the glaze ingredients with the measuring cup and spoons.
- Then, combine the eggnog, vanilla extract, and powdered sugar in a large glass mixing bowl.
- Combine all of the ingredients together using a blending whisk.
- Next, slide a sheet of parchment paper underneath the cooling rack to collect any spills or messes. This makes cleaning up so much easier!
- Drizzle the eggnog glaze over the entire bundt cake.
- Then, use a cake lifter to place the glazed eggnog bundt cake on a cake stand or serving plate.
- Finally, your eggnog cake is ready to serve and enjoy!
Video
Notes
Nutrition
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