Best Christmas Eggnog Bundt Cake

Hey there, festive friends!

Are you ready to add a little holiday cheer to your dessert table?

Today, I’m excited to share my Christmas Eggnog Bundt Cake recipe!

It’s rich, moist, and full of cozy eggnog flavor. Trust me; it tastes just like the holidays in every bite.

Perfect for parties or just a sweet treat for yourself. Let’s whip up something delicious!

Preparation Time	20-30 minutes
Cooking Time	60-70 minutes
Total Time	80-100 minutes
Level of Difficulty	Medium

Ingredients

For the bundt cake:

• 3/4 cup light brown sugar
• 1/2 tsp salt
• 1 cup unsalted butter (softened at room temperature)
• 2 tsp vanilla extract (I use pure vanilla extract, not imitation)
• 1 1/4 cups granulated sugar
• 1 tsp ground cinnamon
• 1/4 cup dark rum (optional, but enhances the eggnog flavor)
• 3 cups all-purpose flour (I use King Arthur all-purpose flour for consistent results)
• 1/2 tsp fresh grated nutmeg (for best flavor and aroma)
• 4 large eggs (room temperature for better emulsion)
• 2 tsp baking powder
• 1 cup eggnog

For the glaze:

• 1/4 cup eggnog
• 2 tbsp melted unsalted butter
• 2 1/4 cups powdered sugar
• 2 tsp rum
• nutmeg or cinnamon for dusting

Step 1: Preheat Oven and Mix Dry Ingredients

Preheat your oven to 350°F (175°C).

In a large mixing bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.

Once combined, set this dry mixture aside.

Step 2: Cream Butter and Sugars

In another large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the butter and both sugars at medium speed until the mixture becomes light and fluffy.

This should take about 3 to 4 minutes.

Make sure to stop occasionally to scrape down the sides of the bowl for even mixing.

With the mixer on low, add the eggs one at a time, beating well after each addition.

After the eggs are fully incorporated, beat in the vanilla extract.

Step 3: Combine Wet and Dry Ingredients

With the mixer still on low, add a third of the dry flour mixture to the butter-sugar mixture.

Then, add half of the eggnog and rum mixture.

Continue by adding another third of the flour mixture, followed by the remaining eggnog and rum.

Finally, add the remaining third of the flour mixture.

Scrape down the bowl frequently and beat just until all ingredients are well combined, being careful not to overmix.

Step 4: Prepare the Bundt Pan

Spray a 12-cup Bundt pan with baking spray to ensure the cake does not stick.

Spoon the prepared batter into the greased pan, smoothing the top evenly with a spatula.

Step 5: Bake the Cake

Bake the cake in the preheated oven for approximately 1 hour, or until a wooden pick inserted near the center comes out clean.

Once done, let the cake cool in the pan for about 5 minutes.

Finally, carefully invert the cake onto a wire rack and allow it to cool completely before serving or decorating.