The rich, warming flavor of eggnog defines the holidays, and this Eggnog Bundt Cake delivers that taste in every bite. Moist, tender, and topped with a silky eggnog glaze, this Bundt cake is an easy and festive dessert to bring to holiday gatherings.
Why We Love Easy Eggnog Cake
- This recipe uses creamy eggnog both in the batter and in the glaze, giving every slice rich holiday flavor.
- A Bundt pan creates an attractive presentation while keeping the cake moist throughout.
- Starting from a boxed butter pecan cake mix makes the recipe quick and convenient without sacrificing taste.
- The eggnog glaze is simple to whisk together and gives the cake a classic, polished finish.
Ingredients You’ll Need to Make This Eggnog Bundt Cake Recipe
Pantry items: One box of butter pecan cake mix, ground nutmeg (freshly grated if possible), and powdered sugar for the glaze.
Refrigerated items: Eggnog (plan to use enough for the batter and the glaze), salted butter, sour cream (or plain Greek yogurt as a substitute), and large eggs.
How to Make Eggnog Cake
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Step 1: Preheat the oven to 350°F. In a large bowl, whisk together the cake mix and ground nutmeg; set aside.
Step 2: Add the eggnog, melted butter, sour cream, and eggs to the dry mix. Beat until the batter is smooth, thick, and fluffy.
Step 3: Generously coat a 12-cup Bundt pan with nonstick spray or prepared pan release. Spoon the batter into the pan and spread it evenly. Bake for 28–35 minutes, or until a toothpick inserted between the outer edge and the center tube comes out clean.
Step 4: Let the cake cool in the pan for about 10–15 minutes, then invert onto a plate or cake stand. Allow the cake to cool completely before glazing.
Step 5: For the glaze, whisk 1 1/2 cups powdered sugar with 2 tablespoons eggnog. Add more eggnog, 1/2 tablespoon at a time, until the glaze reaches a thick but pourable consistency.
Step 6: Drizzle the glaze slowly over the cooled cake, letting it run down the sides. Allow the glaze to set briefly before slicing and serving.
Tips & Tricks
- Wait to spray the Bundt pan until just before adding batter to prevent the spray from pooling in the pan.
- Bundt cakes stay moist, so modest mixing to combine ingredients evenly is fine—there’s less risk of drying out the cake.
- Sour cream adds tenderness and moisture. If you prefer, replace it with plain Greek yogurt.
- Adjust the glaze consistency by adding more powdered sugar to thicken or a splash more eggnog to thin until it slowly coats the cake without running off entirely.
- Store the cake covered at room temperature for 2–3 days, refrigerated for up to 5–6 days, or freeze well wrapped for up to two months. Make sure the glaze is set before covering.
Eggnog Cake Recipe FAQ
What is the difference between cake and Bundt cake?
A Bundt cake is any cake baked in a Bundt pan—a ring-shaped pan with tall, fluted sides that creates a decorative loaf. Any cake batter that bakes well in a loaf or tube pan can be made in a Bundt pan, producing an attractive presentation without extra effort.
Is eggnog an alcoholic drink?
Most store-bought eggnog is non-alcoholic and enjoyed by all ages. Traditional homemade eggnog often includes spirits like rum or brandy, and you can choose to add liquor to your eggnog if desired.
What makes eggnog different from milk?
Eggnog is milk or cream combined with eggs, sugar, and spices (and sometimes alcohol), creating a richer, thicker beverage than plain milk. Store-bought eggnog is typically less egg-forward than homemade versions, but it still provides that characteristic creamy texture and spiced flavor.
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 Pies
Eggnog Bundt Cake
Julie Kotzbach
Pin Recipe
Equipment
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Mixing bowls
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Hand mixer
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12-cup Bundt cake pan
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 (or plain yogurt)
- 3 large eggs
Eggnog Glaze
- 1 ½ cups powdered sugar
- 2 tablespoons eggnog, plus more as needed
Instructions
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Preheat oven to 350°F. Coat a 12-cup Bundt pan with pan release or nonstick spray.
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Whisk cake mix and nutmeg together in a large bowl.
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Add eggnog, melted butter, sour cream, and eggs. Beat with a hand mixer until combined, about 2 minutes.
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Pour batter into prepared pan and bake 28–35 minutes, or until a toothpick inserted near the center comes out clean.
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Cool in the pan 10–15 minutes, then invert onto a plate. Cool completely before glazing.
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Whisk powdered sugar and eggnog in a bowl, adding more eggnog by ½-tablespoon increments until the glaze is thick but pourable. Drizzle over the cooled cake and let set before slicing.
Notes
Storage: Keep covered at room temperature for 2–3 days, refrigerate up to 5–6 days, or freeze wrapped for up to 2 months.
Nutrition
Nutritional information is an estimate and will vary by brand and portion size.