Picture your holiday table crowned with a golden, tender centerpiece that tastes like pure seasonal cheer: the Eggnog Bundt Cake with Eggnog Frosting. This cake is everything you’d hope for in a festive dessert—moist, fragrant with nutmeg and cinnamon, and delicately laced with the unmistakable richness of real eggnog. It’s blissfully easy to make but looks like it came straight from a pastry shop. Whether you love eggnog or simply want a show-stopping treat to share with friends and family, this is the cake that will have everyone gathering for just one more slice.

Ingredients You’ll Need

Eggnog Bundt Cake with Eggnog Frosting Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Eggnog Bundt Cake with Eggnog Frosting is how a handful of classic baking staples come together to create something unforgettable. Each ingredient contributes its own decadent touch—think cozy spices for warmth, a smidge of sour cream for extra tenderness, and real eggnog that brings unmistakable holiday flavor front and center.

All-purpose flour: The foundation of a perfectly structured and tender cake.
Baking powder: Lifts the cake so it’s wonderfully fluffy.
Baking soda: Works alongside the baking powder for a delicate crumb.
Salt: Highlights every sweet and spicy note throughout the batter.
Ground nutmeg: For a classic eggnog taste—freshly grated is extra delightful.
Ground cinnamon: Pairs beautifully with nutmeg to ramp up the coziness.
Unsalted butter, softened: Makes the cake rich and flavorful without overpowering the spices.
Vegetable oil: Keeps the crumb moist for days (if it lasts that long!).
Granulated sugar: Sweetens everything just right and creates that delicate golden crust.
Large eggs: Bind the batter and provide luscious texture.
Vanilla extract: Accentuates the warmth of the spices and the eggnog flavors.
Eggnog: The true star—brings holiday magic, moisture, and a hint of nostalgia.
Sour cream: Adds tenderness and a little tang to round out the batter.
Powdered sugar (for frosting): Makes the frosting velvety-smooth and easy to drizzle.
Eggnog (for frosting): Infuses the glaze with creamy holiday flavor.
Vanilla extract (for frosting): A kiss of extra flavor to round out the sweetness.
Nutmeg for garnish: Just a sprinkle makes every slice look and taste so inviting.

How to Make Eggnog Bundt Cake with Eggnog Frosting

Step 1: Prep the Pan and Oven

Begin by preheating your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly, making sure to get into every nook and cranny. This step ensures your Eggnog Bundt Cake with Eggnog Frosting releases beautifully after baking and has those signature ridges that catch the glaze.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk the flour, baking powder, baking soda, salt, nutmeg, and cinnamon together. Take a moment to inhale—those warming spices will already have you in a holiday state of mind! Mixing these separately means the leaveners and spices will be evenly distributed throughout the cake.

Step 3: Cream the Butter, Oil, and Sugar

In a large mixing bowl, beat the softened butter, vegetable oil, and granulated sugar until light and fluffy. This combination delivers a cake that’s both rich and incredibly moist, with a delightfully tender crumb that makes each bite a joy.

Step 4: Add the Eggs and Vanilla

Add the eggs one at a time, making sure each is fully incorporated before adding the next, then mix in the vanilla extract. This step creates a creamy, emulsified base that gives your Eggnog Bundt Cake with Eggnog Frosting its luscious texture.

Step 5: Alternate Wet and Dry Ingredients

On low speed, alternate adding the flour mixture with the eggnog and sour cream. Begin and end with the dry ingredients, stirring just until everything is combined. This keeps the cake incredibly tender and ensures a smooth, velvety batter without overmixing.

Step 6: Bake the Cake

Pour the batter into your prepared Bundt pan and smooth the top. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell like holiday heaven! Let the cake cool in the pan for 15 minutes before carefully inverting onto a wire rack to cool completely.

Step 7: Make the Eggnog Frosting

In a small bowl, whisk together powdered sugar, eggnog, and vanilla extract until smooth and pourable. The frosting should be thick enough to coat the cake but fluid enough to elegantly cascade over every curve. Drizzle it generously over the cooled cake and then finish with a sprinkle of nutmeg for an irresistible aroma and a touch of drama.

How to Serve Eggnog Bundt Cake with Eggnog Frosting

Garnishes

A light dusting of freshly grated nutmeg or even a little cinnamon makes each slice pop visually and adds an irresistible hint of extra spice. If you want even more festive flair, a crown of sugared cranberries or a few sprigs of rosemary can turn your Eggnog Bundt Cake with Eggnog Frosting into a show-stopping centerpiece for your holiday table.

Side Dishes

This cake pairs perfectly with a glass of classic eggnog, of course, or enjoy it with hot coffee, spiced chai, or a mug of mulled wine. If you’re feeling decadent, serve each slice with a dollop of whipped cream or a scoop of vanilla bean ice cream for the ultimate holiday treat.

Creative Ways to Present

Cut the cake into generous wedges and nestle them into a festive platter, or create individual servings by slicing and stacking with a dollop of frosting between layers. For parties, cube the cake and spear the pieces with toothpicks, then drizzle each cube with extra frosting for a crowd-friendly dessert bar that will disappear in minutes.

Make Ahead and Storage

Storing Leftovers

Store leftover Eggnog Bundt Cake with Eggnog Frosting tightly covered at room temperature for up to three days. The flavors actually deepen over time, making the second-day slices doubly delicious. If your kitchen is very warm or humid, moving it to the fridge is a safe bet.

Freezing

For longer storage, you can freeze the unfrosted cake by wrapping it tightly in plastic wrap and foil. When you’re ready to serve, thaw at room temperature, then prepare and drizzle the eggnog frosting just before presenting. Cake slices freeze well, too—just make sure they’re well wrapped to protect their texture and flavor.

Reheating

If you love your cake slightly warm, pop individual slices into the microwave for 10 to 15 seconds. This will revive the cake’s buttery softness, and the glaze will get even more luscious. Be sure not to overheat—just enough to warm through is perfect!

FAQs

Can I use store-bought eggnog for the cake and frosting?

Absolutely! Store-bought eggnog works beautifully in both the batter and the frosting. If you have homemade eggnog on hand, it will add a deeper, custom flavor, but your favorite ready-made version is just as delightful.

What can I substitute for sour cream?

Full-fat Greek yogurt makes an excellent substitute for sour cream in this recipe. It keeps the cake moist and provides a subtle tang without changing the flavor profile.

How do I prevent the cake from sticking to the Bundt pan?

Generously grease every nook and cranny of your Bundt pan with softened butter or non-stick spray, then dust it with flour and tap out any excess. A thorough prep is the secret to releasing your Eggnog Bundt Cake with Eggnog Frosting perfectly every time!

Can I add nuts or dried fruit to the batter?

Certainly! Chopped pecans, walnuts, or golden raisins make wonderful holiday add-ins. Just toss them with a tablespoon of flour before folding into the finished batter to keep them evenly distributed.

Is this recipe suitable for making ahead for parties?

Yes! In fact, the flavors deepen as it sits. Bake the cake a day ahead, store covered, and glaze just before serving for a dessert that feels as fresh and festive as the day it was baked.

Final Thoughts

If you’re searching for a new holiday tradition, this Eggnog Bundt Cake with Eggnog Frosting is truly something special. Every slice bursts with nostalgic warmth and creamy, spiced goodness—share it with those you love, and watch it become the centerpiece of your season. Give it a try and let the festivities begin!

Eggnog Bundt Cake with Eggnog Frosting Recipe

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4.8 from 31 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich, festive flavors of the holidays with this Eggnog Bundt Cake. The moist and flavorful cake paired with a creamy eggnog frosting is the perfect treat for Christmas gatherings or any winter celebration.

Ingredients

Scale

Cake:

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup eggnog
1/4 cup sour cream

Frosting:

2 cups powdered sugar
3 tablespoons eggnog
1/2 teaspoon vanilla extract
Pinch of nutmeg for garnish

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Instructions

Preheat oven and prepare pan: Preheat oven to 350°F (175°C) and grease/flour a 10-cup Bundt pan.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and cinnamon.
Cream butter and sugar: In a large mixing bowl, beat butter, oil, and sugar until fluffy.
Add wet and dry ingredients: Beat in eggs one at a time, then mix in vanilla. Alternate adding dry ingredients with eggnog and sour cream, beginning and ending with dry ingredients.
Bake: Pour batter into pan and bake for 45-55 minutes until a toothpick comes out clean.
Make frosting: Whisk together powdered sugar, eggnog, and vanilla until smooth.
Finish cake: Drizzle frosting over cooled cake and sprinkle with nutmeg.