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A piece of bundt cake with white glazing on top on a white plate with a fork and two sticks of cinnamon. There are cranberries, a cup and another plate in the background
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4.96 from 21 votes

Eggnog Cake

Eggnog Cake with a delicious eggnog glaze is the perfect holiday dessert!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: Holiday
Servings: 12
Author: Julia Foerster

Ingredients

Bundt Cake:

  • 4 large eggs
  • 1 ¼ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 cup vegetable oil
  • 1 ¼ cups eggnog
  • 3 Tablespoons dark rum or brandy (optional)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoons salt

Eggnog Glaze:

  • 1 ¼ cups powdered sugar sifted
  • 2 Tablespoons melted butter
  • 2 Tablespoons eggnog or more
Cups - Metric

Instructions

  • 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 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 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.

Notes

  • 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!
  • 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 overbaking 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

Nutrition

Calories: 279kcal | Carbohydrates: 52g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 152mg | Potassium: 160mg | Fiber: 1g | Sugar: 36g | Vitamin A: 197IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg