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.
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.
Eggnog Bundt Cake with Eggnog Sugar Glaze
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
- 1 cup icing sugar confectioners sugar
- 1/4 cup eggnog
- 1/4 tsp cinnamon
- splash of vanilla
Eggnog Bundt Cake:
- Preheat your oven to 350 degrees.
- Prepare a Bundt pan by buttering the pan and lightly dusting with flour. Set aside.
- In a mixing bowl, cream together the butter and sugar.
- Add the eggs, one at a time.
- Then add vanilla, and mix well.
- In a separate bowl, combine the flour, baking powder, cinnamon and nutmeg.
- To the butter mix, add 1/3 of the flour mix, then 1/2 of the eggnog. Repeat until all combined.
- Pour into the prepared Bundt pan.
- Bake at 350 degrees for 40 minutes, or until a toothpick inserted in the centre comes out clean.
- While the cake is baking, mix together the glaze ingredients until smooth. Set aside.
Putting it all together:
- 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.
I hope you try this cake recipe and LOVE it as much as we did!
More Bundt Cake Recipes:
- Cinnamon Swirl Bundt Cake
- Chocolate Bundt Cake
- Lavender Honey Cake
- Earl Grey Bundt Cake
- Coconut Bundt Cake