Eggnog Cake

4.96 from 23 votes

Eggnog Cake with a delicious eggnog glaze is the perfect holiday dessert!

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: Holiday

Servings:

Preheat oven to 350 F and grease and flour a 12 cup 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 vanilla extract, vegetable oil and the eggnog in a slow stream. Add the rum and mix until combined.
Combine flour, baking powder, and salt. 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 the 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.

This cake tastes best after it has been sitting at room temperature for 24 hours. The eggnog flavor will get stronger with time
Always grease and flour your cake pan especially bundt pans!
This recipe was tested in a 12-cup bundt pan but can also be made in a 10 cup bundt pan.
IMPORTANT: Beat the sugar and eggs together until the mixture is pale and has increased in volume (see picture below). It’s best to use a stand mixer for this!
I like to add a little bit of rum for an even better flavor
Instead of eggnog and rum, you can also use the same amount of Advocaat or Eierlikoer (both are alcoholic beverages)
Test the cake with a skewer for doneness after 40 minutes to prevent over-baking it. Baking the cake too long will make it dry
Let the cake cool completely before pouring the glaze over it or sprinkling it with powdered sugar
Store the cake at room temperature, don’t put it in the fridge