Eggnog Bundt Cake
The best flavor of the holiday season is eggnog so celebrate this season to the fullest with Eggnog Bundt Cake that has eggnog inside & out!
Why We Love Easy Eggnog Cake
- This rich eggnog cake recipe is made with creamy eggnog with a luscious glaze on top so the holiday favors can’t be missed!
- Bundt cakes are moist and beautiful and this Eggnog Bundt Cake is a show-stopping dessert for friends and family.
- Using a box cake mix as a base makes creating this cake so easy and is a nice time saver, all of which is important when baking for the holidays!
- The eggnog glaze gives the cake a deliciously classic look that also tastes amazing and whisks up in minutes!
Ingredients You’ll Need to Make This Eggnog Bundt Cake Recipe
PANTRY ITEMS: Pick up your favorite box of butter pecan cake mix. You do not need to follow the ingredients listed on the back of the cake mix box. You will also need ground nutmeg (fresh is amazing if you have the option) and some powdered sugar to make the icing.
REFRIGERATED ITEMS: You will need enough eggnog to drink and to make this cake so go ahead and stock up on it. You will also need salted butter, sour cream, and a few large eggs.
How to Make Eggnog Cake
Jump to RecipeSTEP 1 Preheat the oven to 350 degrees F. In a large bowl, whisk together the cake mix and nutmeg and set aside.
STEP 2 Add the eggnog, butter, sour cream, and eggs to the cake mixture and beat well. The dough should be thick and fluffy.
STEP 3 Spray the Bundt cake pan well with non-stick spray. Spoon the dough into the pan and spread it evenly. Bake the cake for 28-35 minutes, or until a cake tester comes out clean.
STPE 4 Allow the cake to cool in the Bundt pan for 10 minutes and then turn the pan over to release the cake onto a plate. Let the cake cool completely before glazing.
STEP 5 To make the glaze, whisk together two tablespoons of the eggnog and powdered sugar, adding more eggnog if needed to reach the consistency you like.
STEP 6 Drizzle the glaze slowly over the top of the cake, slice, and serve.
Tips & Tricks
- Wait to spray your Bundt pan with non-stick spray until you are ready to add the dough to ensure the spray doesn’t sink to the bottom of the pan. If you have a tried and true method you like to use with Budnt pans that can be used instead.
- Because Bundt cakes are so moist you don’t need to worry about overmixing so you can make sure everything is well combined.
- Sour cream is a great ingredient in Bundt cakes because it makes cakes really moist so don’t skip it. You can substitute Greek or other plain yogurt if you’d like.
- When making the eggnog glaze consistency is important. Ideally, the glaze should be thick enough that it doesn’t just run off of the cake but not so thick that it doesn’t spread. You can thin the glaze with more eggnog or thicken it with more powdered sugar until you reach the right consistency.
- Store Eggnog Bundt Cake covered on the counter for 2-3 days and then if you still have some cake leftover you can store it in the fridge for another 2-3 days. Make sure the glaze is well set before covering it. You can also freeze this Bundt cake, well wrapped, for up to two months.
Eggnog Cake Recipe FAQ
What is the difference between cake and Bundt cake?
The only difference between any cake and a Bundt cake is simply the pan the cake is baked in. Cake can be made in baking dishes, mugs, and sheet pans, but only a Bundt cake is made in a Bundt pan. A Bundt pan is a special cake pan that is typically circle-shaped with high sides, similar to an angel food cake pan. These pans can range in design from simple ridges to elaborate patterns that produce beautiful and eye-catching cakes. Just about any kind of cake mix can be used to make a Bundt cake, even coffee cake mixes.
Is eggnog an alcoholic drink?
Eggnog sold in grocery stores is non-alcoholic, which makes it a great holiday drink for people of all ages. Liquor stores near you may sell eggnog liqueurs, which can be added to store-bought or homemade eggnog.
Classic eggnog recipes do call for spirits such as rum to be added so whichever way you go there are plenty of recipes out there for you to discover your new favorite holiday drink tradition!
What makes eggnog different from milk?
The difference between milk and eggnog is just eggs! Milk, or cream, is the base for any eggnog recipe, and when frothed with sugar, spices, and sometimes alcohol, you get a fantastic holiday drink!
Store-bought eggnog contains a lot less egg than traditional homemade recipes so while it’s still thick, it’s not quite as thick and frothy as an eggnog made right in your kitchen.
Other Recipes You May Like
- Eggnog Thumbprint Cookies
- Nutmeg Coins with Eggnog Glaze
- Sour Cream Coffee Cake
- S’mores Chocolate Chip Bundt Cake
- Eggnog Whoopie Pie
Eggnog Bundt Cake
Equipment
Ingredients
Eggnog Cake
- 13.25 ounces butter pecan cake mix (1 box)
- 1 teaspoon ground nutmeg
- 1 cup eggnog
- ½ cup salted butter melted
- ½ cup sour cream
- 3 large eggs
Eggnog Glaze
- 1 ½ cups powdered sugar
- 2 tablespoons eggnog plus more as needed
Instructions
- Preheat your oven to 350 degrees F. Coat the inside of a 12-cup bundt cake pan with pan release (recipe below) or non-stick cooking spray.
- In a large mixing bowl, whisk together the cake mix and nutmeg.
- Add the eggnog, butter, sour cream, and eggs to the bowl. Use a hand mixer to beat everything together until it's evenly combined, about 2 minutes.
- Pour the batter into the prepared bundt cake pan. Bake for 28-35 minutes or until a toothpick inserted halfway between the edge and tube comes out clean.
- Remove from the oven and allow the cake to cool in the pan for 15 minutes. Then turn the cake out onto a serving plate or cake stand. Let the cake cool completely.
- In a medium mixing bowl, whisk together the powdered sugar and eggnog to make the glaze. Add more eggnog as needed, 1/2 tablespoon at a time, until your desired consistency is reached. (I like the glaze to be thick enough that it looks pretty solid, but still has enough liquid that it slowly slides down the cake.)
- Pour the glaze slowly over the top of the cake, allowing it to make its way down the sides. Allow the glaze to set up a bit before cutting the cake into slices and serving.
Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.