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Eggnog Bundt Cake with Eggnog Sugar Glaze

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This Eggnog Bundt Cake with Eggnog Sugar Glaze is a perfect holiday dessert!  Simple to make, and delicious.

If you’re looking for a delicious and festive dessert for the holiday season, this Eggnog Bundt Cake with Eggnog Sugar Glaze is it!  This warm and spicy cake has all the festive deliciousness of eggnog in a tender vanilla cake.  This cake has had a lot of interest over the years and has been viewed thousands and thousands of times which is amazing!  I too have remade it several times over the holiday seasons, and every time it is a hit.

Perfect for the holidays!

But really, this eggnog cake is wonderful for the holiday season…I mean, what’s more festive than eggnog?!  And you can have it ready to serve guests in just over an hour…perfect for a morning coffee date or afternoon treat.  It’s amazing served slightly warm…mmmmmm.  I hope you love this recipe as much as we all do!  But before we get baking, here are some tips for the best Eggnog Bundt Cake.

Make sure you add the glaze!

The combination of the eggnog cake with the eggnog sugar glaze is a match made in cake heaven!  The glaze adds THE perfect amount of extra moisture and sweetness to this cake…it’s so lovely and should not be left out!

About Bundt Cakes

There are a few things to remember about Bundt cakes.  Bundt cakes are different than regular sheet or stacked cakes, in that they are more dense in texture.  Bundt Cakes are essentially pound cakes that are baked in pretty Bundt Pans. These cakes are dense but moist, and are best served the same day they are baked.

Let’s talk about Bundt pan preparation:

USE THE RIGHT SIZE PAN:  I use a 10-12 cup size Bundt pan.  The size of the pan matters.  If the pan is too big, the cake will end up dry and over baked.  If the pan is too small, you will need to bake it longer.

MAKE SURE TO PREPARE YOUR PAN PROPERLY. I use a flour/oil spray (Pam has a really good one) to prepare your pans.  I won’t bake a Bundt Cake without it!  The key to ensuring that your cakes easily slide out of the pans, is to make sure you get the grease into all the little ornate nooks and crannies, especially for some of the really fancy pans, otherwise the cake will stick there.  You also want to make sure that you don’t overspray your pans either.  You just need a light spray that covers everything.

The Batter:

Let’s talk about the batter for this Eggnog Bundt Cake for a second.  This batter is thick. It’s not a runny batter you pour into a cake pan.  This batter is thick, and it’s supposed to be, as you can see from the picture below.  And the batter should fill the pan 2/3 full, and if it doesn’t then your pan is too big and the cake will over cook.

Eggnog Bundt Cake Recipe Tips:

  • EGGNOG FLAVOUR:  For the eggnog flavour this recipe uses real eggnog…use good eggnog, the full fat stuff.  I’ve also added cinnamon and a bit of nutmeg to the batter.  If you want a more strong eggnog flavour, I recommend adding 1/4 tsp nutmeg (or more if you like).  You can even add 1 – 2 tbsp of rum!
  • Baking Powder:  One of the most common comments I have received over the years is concern over the amount of baking powder.  My original recipe calls for 4 tsp of baking powder which I have always, always used in my vanilla bundt cake base recipes.  Many readers thought this was too much. So I listened to the comments and tried the recipe a few times with 2 tsp of baking powder instead of 4.  And I did not notice much of a difference in taste or texture between the 2.  But I have adjusted the recipe to 2 tsp anyway.
  • PAN PREPARATION AND SIZE:  Please read above for tips.
  • LET YOUR BUNDT CAKE COOL BEFORE TURNING IT OUT ONTO A PLATE:  I have received a few comments from readers about their cakes sticking to the pans.  Bundt pans MUST BE PREPARED PROPERLY (read more about that above) and LET TO COOL. If you don’t let your cake cool, the more likely it is that it will stick to your pan on the way out.  I typically let my cake rest and cool for at least 10 minutes before I try to turn it onto a plate. This resting time ensures that the cake has enough time to cool and come away from the sides of the pan, allowing it to slide out.  Sometimes I use my fingers to gently pull the cake away from the edges of the pan before I tip it out.  But if the pan has been sprayed and prepared properly, it will slide out with no issue.
  • HOW TO TURN A BUNDT PAN ONTO A PLATE:  Once your cake has cooled, place a serving plate over the top of the cake, then holding the plate tightly to the pan, invert the cake over and the cake should slide out onto the plate.  Gently remove the pan.
  • SERVING:  This cake is best served the day it is made.
  • STORING:  Make sure to cover/store this cake in an air tight container or it will dry out.
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Eggnog Bundt Cake with Eggnog Sugar Glaze

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★★★★

4 from 9 reviews

This Eggnog Bundt Cake with Eggnog Sugar Glaze is a perfect holiday dessert!  Simple to make, and delicious.

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 8 -10 1x

Ingredients

Scale

Eggnog Bundt Cake

  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1/2 tsp vanilla
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • pinch of nutmeg (more if you like)
  • 1 cup eggnog

Eggnog Glaze

  • 1 cup icing sugar (confectioners sugar)
  • 1/4 cup eggnog
  • 1/4 tsp cinnamon
  • splash of vanilla

Instructions

Eggnog Bundt Cake:

  1. Preheat your oven to 350 degrees.
  2. Prepare a Bundt pan by buttering the pan and lightly dusting with flour. Set aside.
  3. In a mixing bowl, cream together the butter and sugar.
  4. Add the eggs, one at a time.
  5. Then add vanilla, and mix well.
  6. In a separate bowl, combine the flour, baking powder, cinnamon and nutmeg.
  7. To the butter mix, add 1/3 of the flour mix, then 1/2 of the eggnog. Repeat until all combined.
  8. Pour into the prepared Bundt pan.
  9. Bake at 350 degrees for 40 minutes, or until a toothpick inserted in the centre comes out clean.

Eggnog Glaze:

  1. While the cake is baking, mix together the glaze ingredients until smooth. Set aside.

Putting it all together:

  1. Once the cake has baked, let it cool for about 10 minutes in the pan, then turn the cake out onto a plate, and drizzle on the eggnog glaze.

Keywords: bundt cake, Christmas bundt cake, eggnog bundt cake, eggnog cake, eggnog glaze

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Eggnog Bundt Cake with Eggnog Sugar Glaze {A Pretty Life}

Eggnog Bundt Cake with Eggnog Sugar Glaze {A Pretty Life}

I hope you try this cake recipe and LOVE it as much as we did!

More Bundt Cake Recipes:

Have a delicious day!
Please note that this recipe was originally published November 2014 but I have since updated this post with new images and a small change to the recipe (I decreased the baking powder from 4 tsp to 2 tsp)

Hi I'm Jo-Anna Rooney, the creator, director, baker, maker and home decorator here at A Pretty Life in the Suburbs! I'm sharing a simple home life through fresh and easy recipes and uncomplicated home tips and home decor.

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48 Comments

  6. Thanks for sharing this wonderful recipe! I made it for my family this Thanksgiving and it was a huge hit with everyone, including those who do not care for eggnog.

    Reply

  7. Thank you for the lovely recipe! Unfortunately for me it came out more cinnamon than eggnog flavored, but that just gives me an excuse to bake it again and again until its just perfectly eggnogy! 🙂

    Reply

  8. This looks delicious! I’m going to make it for Christmas Eve dessert. I’m not the best baker so wish me luck 🙂

    Reply

  9. I’m in the process of making this right now. I’m not sure what I did wrong but my batter became so thick it was more of a cookie batter consistency. I added more eggnog to thin it out. I hope it turns out good still.

    Reply

      1. It was delicious. I belong to a women’s group in Oklahoma, I like baking and taking bundt cakes to our meetings. Looking forward to taking this one.

        Reply

  18. Dear Jo-Anna,

    Your bundt cake looks amazing! I have been looking for a bundt cake to make for the holidays and I believe I just found it!

    Thank you so much for sharing this with us at Friendship Friday at Create With Joy. Congratulations – I’m thrilled to announce that you are our Friend Of The Week at this week’s Party (#201!)

    Reply

  19. Hi Jo anna! This cake looks yum! Pinning it! Thanks for sharing this with us at Friendship Friday! Congratulations on the feature! You sure deserve it gurl!

    Reply

  21. I just made this! I only had almond milk eggnog (Califia brand) on hand, and I’m glad that didn’t stop me. The cake came out so light and fluffy! The glaze was transparent because of the almond milk, but still tasted wonderful. All in all this was a great recipe, just what I needed for a lazy Sunday bake! Thank you!

    Reply

  22. Hi. I’ve been hanging onto your recipe for a couple years now and finally got around to making it. It’s actually baking right now. My house smells amazing and I cannot wait to have a piece.

    Reply

  23. This looks and sounds delicious. I’m going to make it thia Christmas. We won’t be home thiughbfornchristmas weekend. Can this be made a couple of days in advance of holiday festivities and just glaze last minute?

    Reply

        1. Yea, you’re right. It’s best served fresh. We had one a couple of hours after baked and one the day after, the last one was a bit dried. But still enjoyable. Next time will try freezing it.
          Thanks, happy new year!!

          Reply

  24. The cake is glazed and looks so good I am having a hard time not cutting into it now. My glazed turned out a little darker. I couldn’t quite get the splatter to look right so I went with the dump and cover glazing method, but still looks and smell amazing. The cake came together so easily

    Reply

    1. Hi Beth! I’m sorry to have missed your message! I use a 12-cup Bundt pan for my Bundt cakes…I haven’t made these recipes in loaf pans, but if I were to, I think they would make at least 2 loaves.

      Reply

  27. 5 stars
    This cake is delicious but my kids are right it taste more like cinnamon than eggnog. They called it the “Cinnabon” cake. Next time, I will definitely cut back on the cinnamon; maybe not use it in the glaze at all.

    ★★★★★

    Reply

  29. This looks delicious, I want to make it for Christmas.
    Question: Does it call for all purpose flour or cake flour?

    Reply

  31. Is it really supposed to be 4 tsps. of Baking powder? A typical quantity would be 1tsp. per cup of flour.
    I did end up making this cake and it was delicious but I only used 2 tsps. of baking powder.
    Additionally the glaze did not look like the photo here, it seemed to just soak right into the cake, even when I waited for the cake to cool, maybe it needed more icing sugar.

    Reply

  32. Thanks for sharing this recipe …I like to use the egg liquor instead of the eggnog …have you try using the egg liquor (BOLS brand) instead?

    Reply