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Eggnog Cake

Eggnog Cake with a delicious eggnog glaze is the perfect holiday dessert!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: Holiday
Keyword: Eggnog Cake
Servings: 12
Calories: 295kcal


Bundt Cake:

  • 4 large eggs
  • 1 1/4 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 cup vegetable oil
  • 1 1/4 cups eggnog
  • 3 Tbsp dark rum or brandy (optional)
  • 2 cups all-purpose flour
  • 2 tsp baking powder

Eggnog Glaze:

  • 1 1/4 cups powdered sugar sifted
  • 2 Tbsp melted butter
  • 2 Tbsp eggnog or more


  • Preheat oven to 350 F and grease and flour a bundt pan.
  • In the bowl of a stand mixer fitted with the paddle attachment combine eggs and sugar. Beat at medium-high speed for 4-6 minutes, until pale and fluffy (see picture above for reference).
  • With the mixer running on low speed add the vegetable oil and the eggnog in a slow stream. Add the rum and mix until combined.
  • Combine flour and baking powder. Sieve into the stand mixer bowl and mix at low speed until just combined. Pour into prepared baking pan.
  • Bake for 45-55, until a skewer inserted in the center, comes out clean with only a few moist crumbs attached.
  • Let cake cool for 15 minutes in the pan on a cooling rack then turn out the cake onto the cooling rack and let cool completely.
  • Combine all the ingredients for the glaze and pour it over the cake. Instead of a glaze, you can also sprinkle the cake with powdered sugar.


Calories: 295kcal | Carbohydrates: 52g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 76mg | Sodium: 55mg | Potassium: 174mg | Sugar: 35g | Vitamin A: 200IU | Vitamin C: 0.4mg | Calcium: 85mg | Iron: 1.4mg