Eggnog Bundt Cake
Indulge in the festive flavors of the holiday season with this rich and moist Eggnog Bundt Cake, a show-stopping dessert infused with the warm spice of nutmeg and the creamy sweetness of eggnog. Perfectly golden and tender, this cake is made with a blend of pantry staples like all-purpose flour, butter, and eggs, but comes alive with the luscious addition of eggnog, giving it a luxurious, seasonal twist. Topped with a silky eggnog glaze that drips decadently over each curve of the bundt, this cake is garnished with a sprinkle of nutmeg for a picture-perfect finish. Whether you're hosting a holiday gathering or craving a cozy treat to pair with your coffee, this stunning Eggnog Bundt Cake is as easy to make as it is to impress. With just 20 minutes of prep and simple steps to follow, it's the ultimate go-to dessert for spreading holiday cheer!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground nutmeg
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 whole Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Eggnog
- 1 cup Powdered sugar (for glaze)
- 2 tablespoons Eggnog (for glaze)
- 0.25 teaspoon Ground nutmeg (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and generously grease and flour a bundt pan, ensuring all crevices are well-coated.
In a medium bowl, whisk together the flour, baking powder, salt, and ground nutmeg. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract.
With the mixer on low speed, alternately add the dry ingredients and the eggnog to the butter mixture, starting and ending with the dry ingredients. Mix only until just combined.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10-15 minutes, then carefully invert it onto a wire rack to cool completely.
While the cake cools, prepare the glaze by whisking together the powdered sugar and 2 tablespoons of eggnog until smooth and pourable. If the glaze is too thick, add more eggnog, one teaspoon at a time.
Once the cake is completely cooled, drizzle the glaze evenly over the top of the cake, allowing it to cascade down the sides.
Sprinkle the top with a pinch of ground nutmeg for garnish. Slice, serve, and enjoy!
Nutrition Facts
Calories |
5647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.9 g | 290% | |
| Saturated Fat | 133.8 g | 669% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1389 mg | 463% | |
| Sodium | 2523 mg | 110% | |
| Total Carbohydrate | 827.2 g | 301% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 542.0 g | ||
| Protein | 73.4 g | 147% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 512 mg | 39% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 1113 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
