If there’s one show-stopping holiday dessert I simply can’t resist, it’s Eggnog Bundt Cake with Eggnog Frosting. Imagine a tender, buttery cake infused with festive spices and creamy eggnog, finished off with a dreamy, nutmeg-kissed glaze that tastes like winter celebration itself. This is the cake that gets whispered about at potlucks and family gatherings, the one friends beg for the recipe. Trust me, you’ll want to make extra for “taste testing”—it’s impossible to stop at one slice!

Eggnog Bundt Cake with Eggnog Frosting Recipe - Recipe Image

Ingredients You’ll Need

This isn’t a complicated cake, but every ingredient has a role to play, from the lush texture to the warm flavor. Gather these staples (plus that carton of eggnog!) and you’re well on your way to baking magic.

All-purpose flour: This gives the cake its structure and soft crumb—measuring it carefully keeps things tender, not dense.
Baking powder: Helps the cake rise tall and fluffy, crucial for a beautiful Bundt shape.
Baking soda: Works with the acidic eggnog to offer extra lift and tenderness.
Salt: Just a touch balances the sweetness and brightens all the flavors.
Ground nutmeg: The classic eggnog spice, it imparts warmth and that nostalgic holiday aroma.
Ground cinnamon: Adds depth and a sweet spicy bite that makes every forkful comforting.
Unsalted butter, softened: Room-temperature butter is key for creaming—think rich flavor and perfect softness.
Granulated sugar: Sweetens and helps with that moist, delicate crumb.
Large eggs: Bind everything together and add richness for a luscious, tender texture.
Vanilla extract: Rounds out the flavors, giving the cake a homemade warmth.
Rum extract (optional): Emphasizes that classic eggnog flavor; a little goes a long way, but feel free to skip or swap for extra vanilla.
Eggnog: The star! It adds a festive creaminess and a subtle spice—don’t skimp on the good stuff.
Powdered sugar (for the frosting): Makes the drizzle silky smooth and sweet.
Eggnog (for the frosting): Brings the glaze together and reinforces that eggnog flavor.
Nutmeg (for the frosting): Adds a touch of holiday sparkle to every bite.
Vanilla extract (for the frosting): Elevates the frosting with warmth and complexity.

How to Make Eggnog Bundt Cake with Eggnog Frosting

Step 1: Prep Your Pan and Oven

Start by heating your oven to 350°F (175°C) and generously greasing a 10–12 cup Bundt pan—in all those nooks and crannies! This step can make or break your cake, so don’t be shy with the butter or nonstick spray. Getting your pan ready ensures a perfect release and picture-perfect presentation later.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon. This seemingly simple step guarantees the spices are evenly scattered, so every bite of your Eggnog Bundt Cake with Eggnog Frosting is infused with holiday flavor.

Step 3: Cream Butter and Sugar

Grab a large bowl and beat the softened butter with the granulated sugar until it looks pale and super fluffy—about 3 to 4 minutes. This creaming step makes your cake light, not heavy, by whipping air right into the batter.

Step 4: Add Eggs and Flavors

Mix in the eggs one at a time, blending well after each addition. Then stir in the vanilla and rum extract (if using). This gradual approach creates that signature, custardy richness you expect from an eggnog cake recipe.

Step 5: Combine Wet and Dry Ingredients

With the mixer on low, alternately add the dry ingredients and eggnog to the butter mixture, starting and ending with the flour mixture. Mix just until it all comes together and looks creamy—overmixing can make your cake tough, so stop as soon as you see no streaks of flour.

Step 6: Bake to Perfection

Pour the batter into your prepared Bundt pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the deepest part of the cake comes out clean. Your kitchen will smell unbelievably festive! Cool the cake in the pan for about 10–15 minutes, then carefully invert onto a wire rack to finish cooling.

Step 7: Make the Eggnog Frosting

While the cake cools, whisk the powdered sugar, eggnog, nutmeg, and vanilla extract together until the glaze is smooth and pourable. If you love a thicker drizzle, use less eggnog; for a lighter glaze, add an extra splash. Pour it generously over your cooled cake—watch it settle into the ridges for ultra appeal.

How to Serve Eggnog Bundt Cake with Eggnog Frosting

Garnishes

This cake is a stunner on its own, but a sprinkle of freshly grated nutmeg or a dusting of powdered sugar turns each slice into a holiday masterpiece. For extra sparkle, dot with sugared cranberries or festive sprinkles before the frosting sets—your Eggnog Bundt Cake with Eggnog Frosting will be the bell of the dessert table.

Side Dishes

Pair this cozy cake with freshly brewed coffee, a mug of actual eggnog, or even hot spiced cider. If you want a real splash, a scoop of vanilla ice cream or a dollop of softly whipped cream makes each bite even more indulgent. These accompaniments turn your gathering into a true celebration.

Creative Ways to Present

For an unforgettable presentation, slice the Eggnog Bundt Cake with Eggnog Frosting thickly and fan the pieces on a decorative platter. Garnish with whole cinnamon sticks and greenery for a beautiful edible centerpiece. Or, bake in mini Bundt pans for adorable, individually frosted cakes perfect for gifting!

Make Ahead and Storage

Storing Leftovers

Keep any leftover slices wrapped tightly in plastic wrap or in an airtight container at room temperature for up to three days. The cake actually gets even more flavorful as it sits, as the spices and eggnog meld together in each slice.

Freezing

If you’re planning ahead (or have some lucky leftovers), you can freeze the cake, either whole or in slices. Wrap securely in both plastic wrap and foil, then freeze for up to two months. Thaw overnight in the fridge before serving—wait to glaze until after thawing for the best texture.

Reheating

Eggnog Bundt Cake with Eggnog Frosting is delicious at room temperature, but if you like it a little warm, pop a slice in the microwave for 10–15 seconds. The frosting softens and the flavors seem even richer and more aromatic—absolutely perfect with a hot drink.

FAQs

Can I make this cake without the rum extract?

Absolutely! The rum extract simply amplifies that classic eggnog flavor, but your Eggnog Bundt Cake with Eggnog Frosting will still taste incredible if you omit it or swap for a bit more vanilla extract.

What’s the best way to grease the Bundt pan?

Use a generous layer of softened butter or high-quality baking spray, getting into every curve and crevice. A dusting of flour after greasing can help guarantee a clean release and maintain that gorgeous Bundt shape.

Can I use store-bought eggnog for this recipe?

Yes! Store-bought eggnog works great and saves time. If you love extra spice or creaminess, choose a full-fat version. Homemade eggnog is also fabulous if you have it on hand.

How do I know when the cake is fully baked?

Start checking at 50 minutes and look for the edges pulling slightly from the pan. A toothpick or thin skewer inserted into the center should come out clean or with just a few moist crumbs attached. Don’t overbake to keep the cake perfectly moist!

Can the Eggnog Frosting be made in advance?

Absolutely! You can whisk up the frosting a day ahead and keep it covered in the fridge. Let it come to room temperature and stir well before drizzling over the cake for the ideal pourable consistency.

Final Thoughts

There’s no better way to spread holiday cheer than by sharing a homemade Eggnog Bundt Cake with Eggnog Frosting. Whether you bake it for your family, friends, or just to treat yourself, this recipe is one that turns simple ingredients into pure celebration. I can’t wait for you to try it and see the smiles it brings!