Eggnog Bundt Cake topped with boozy rum glaze. With this holiday treat you can have your eggnog and eat it, too!
To be honest, I’m not the biggest fan of eggnog.
I’m more of a milk punch (spiced milk with whiskey) holiday drinker.
Growing up, eggnog wasn’t a winter staple in my family. We stuck to apple ciders, hot chocolates, and shots of tequila.
The first time I finally tried eggnog (without alcohol), I found it awfully sweet.
Glazed Eggnog Bundt Cake
I’ve tried to make homemade eggnog several times (like this dirty chai eggnog), each time hopeful that my casual like of eggnog will turn into love.
That ends today. I’ve found it.
I’ve found eggnog love with this eggnog bundt cake!
All along I thought the point was to enjoy drinking eggnog. Nope.
For me, eggnog was meant for baking.
(Note: I’m using store-bought eggnog for this recipe.)
Eggnog bundt cake, eggnog pancakes, eggnog waffles.
In baked goods, eggnog has that perfect balance of sweet and spice that radiates holiday cheer.
Recommended Bundt Pan
I used this 10-cup capacity bundt cake pan.
The swirl design is easy to unmold. It’s also great for holding little puddles of glaze!
I also recommend this classic tube-cake bundt pan.
Crusty Exterior & Moist Interior Bundt Cake
This cake is extremely moist and it has the perfect buttery crisp crust on the outside.
It is very important to butter and flour the bundt cake pan before adding in the cake batter.
This step will ensure the cake will unmold in one piece. But, it also helps to create that perfect crisp crust.
The fat content from the eggnog, butter, and eggs keeps this bundt cake moist.
Don’t skimp and use low-fat eggnog! Use the good stuff!
Boozy Rum Glaze
There’s no sugar coating it. The rum glaze is boozy!
You definitely get a whiff of the alcohol when you slice into the cake.
But, the cake is not overpowered with alcohol flavor. Instead, you are welcomed with the warm spices and buttery notes of the cake.
This is the kind of cake Santa would love very much on Christmas eve!
And, I am certain this bundt cake will change your mind about eggnog!
Eggnog Bundt Cake with Rum Glaze
Eggnog Bundt Cake:
- 3 cups all-purpose flour (390 g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 1 cup unsalted butter, (227 g) room temperature, softened
- 1 ½ cup granulated sugar (300 g)
- 4 large eggs, room temperature
- 2 Tablespoons spiced rum*
- 1 teaspoon vanilla extract
- 1 cup eggnog,* room temp
- 1 ¼ cup powdered sugar (142 g)
- ¼ teaspoon ground cinnamon
- pinch ground nutmeg
- ½ teaspoon vanilla extract
- 1 Tablespoon eggnog
- 2 Tablespoon spiced rum
- Preheat oven to 350°F. Generously butter and flour bundt cake pan. Tap out any excess flour. Set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, nutmeg, cinnamon, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or use a handheld mixer), cream together butter and sugar. Scrape down bowl as needed. Add eggs one a time, ensuring each egg is incorporated before adding the next. Add rum and vanilla. Mix until combined.
- Add dry flour mixture in three additions, alternating with the eggnog. Begin and end with the flour mixture. Mix on low speed until thoroughly combined. Scrape down bowl as needed to ensure thorough mixing.
- Pour batter into prepared bundt cake pan. Level off batter. Bake for 55-65 minutes until cake springs back to touch and toothpick inserted cake comes out clean.
- Allow cake to cool in pan for 10 minutes. Invert bundt cake onto a wire rack. Remove cake from mold and allow to cool.
- To make rum glaze: whisk together powdered sugar, cinnamon, and nutmeg. Add vanilla, eggnog, and rum. Whisk until smooth. Pour over cooled bundt cake.
More Holiday Bundt Cake Recipes:
- Keeping with the boozy theme, this chocolate glazed whiskey bundt cake is super moist and flavorful.
- This persimmon rum bundt cake is topped with luscious brown butter glaze.