Eggnog Bundt Cake with Rum Glaze

Eggnog Bundt Cake topped with boozy rum glaze. With this holiday treat you can have your eggnog and eat it, too!

Here’s my confession: I didn’t drink a lot of eggnog during my childhood. It never made it into my family’s holiday rotation growing up. We stuck with hot chocolate, apple cider, and the occasional milk punch (spiced milk with whiskey).

Now with a family of my own, eggnog is a holiday staple! Eggnog in baked goods is pure magic. Proof: eggnog cinnamon rolls, eggnog pancakes, eggnog muffins!

This eggnog bundt cake converted me. The nutmeg-spiced batter bakes into a moist, tender cake with a buttery, golden crust. The rum glaze adds just enough boozy sophistication without overwhelming the warm spices. A

If you’ve been stockpiling eggnog every December without drinking them, this is your recipe. It’s also the cake Santa would absolutely request on Christmas Eve!

Why This Eggnog Cake Recipe Works

• Full-fat eggnog creates incredible moisture. The fat content from quality eggnog, butter, and eggs keeps this cake impossibly moist for days. Don’t even think about using low-fat eggnog – you need that richness.

• Proper pan preparation creates a crispy crust. Generously buttering and flouring your bundt pan doesn’t just prevent sticking – it creates that signature golden, slightly crisp exterior that contrasts beautifully with the tender crumb.

• Spiced rum in the batter and glaze. Adding rum to both components amplifies flavor without making the cake taste boozy. The glaze, however, definitely announces itself – in the best way.

• Room temperature ingredients matter. Cold eggs and eggnog don’t emulsify properly with butter, leading to a denser cake. Bring everything to room temperature for maximum fluffiness.

• The alternating method prevents overmixing. Adding dry ingredients and liquid in alternating batches creates a more tender crumb structure than dumping everything in at once.

Key Ingredients

Eggnog: Use full-fat, store-bought eggnog. I recommend high-quality dairy brands like Straus Family Creamery Organic or Horizon Organic or local creamery versions. Avoid low-fat or “lite” versions – the fat is essential for moisture. Dairy-free eggnog works but may yield a slightly less rich cake.

Spiced Rum: I use Sailor Jerry’s Spiced Rum for its warm vanilla and cinnamon notes. Captain Morgan or Kraken also work beautifully. For non-alcoholic, substitute with rum extract (1 teaspoon) plus eggnog.

Butter: European-style or high-fat butter delivers the best flavor. It should be softened to room temperature – not melted, not cold.

Bundt Pan: A 10-12 cup capacity bundt pan works perfectly. I love swirl designs that create crevices for glaze to pool. Make sure to generously butter every groove and ridge. I also recommend this classic tube-cake bundt pan.

Spices: Freshly ground nutmeg tastes exponentially better than pre-ground. If you have whole nutmeg, grate it fresh.

Step-by-Step Instructions

Prep the Pan: Preheat oven to 350°F. Use softened butter to thoroughly coat every ridge and groove of your bundt pan. Dust generously with flour, tapping out excess. This step is non-negotiable for clean release and crusty edges.

Mix Dry Ingredients: Whisk together flour, baking powder, baking soda, nutmeg, cinnamon, and salt. Set aside.

Cream Butter and Sugar: In a stand mixer with paddle attachment (or with a hand mixer), beat butter and sugar on medium-high speed for 3-4 minutes until light and fluffy. This incorporates air for a lighter cake.

Add Eggs: Add eggs one at a time, beating well after each addition. The mixture should look smooth and emulsified before adding the next egg. Mix in rum and vanilla.

Alternate Dry and Wet: With mixer on low, add flour mixture in three additions, alternating with eggnog. Start and end with flour:

• 1/3 flour → mix until just combined
• 1/2 eggnog → mix until just combined
• 1/3 flour → mix until just combined
• Remaining eggnog → mix until just combined
• Final flour → mix until no streaks remain

Pro tip: Don’t overmix once flour is added. Mix only until you can’t see dry flour streaks. Overmixing develops gluten, making the cake tough.

Bake: Pour batter into prepared bundt pan. Smooth the top. Tap pan gently on counter to release air bubbles. Bake 55-65 minutes until cake springs back when touched and a toothpick inserted comes out clean or with just a few moist crumbs.

Baking time note: Ovens vary. Dark-colored pans bake faster than light-colored ones. Start checking at 50 minutes.

Cool Properly: Cool cake in pan for exactly 10 minutes. This allows structure to set without sticking. Invert onto a wire rack, remove pan, and cool completely before glazing.

Make the Rum Glaze: Whisk powdered sugar, cinnamon, and nutmeg together. Add vanilla, eggnog, and rum. Whisk until completely smooth with no lumps. The glaze should be pourable but not thin.

Pour glaze generously over cooled cake, letting it drip down the sides and pool in crevices.

Professional Baker’s Tips

Test doneness multiple ways: Look for golden edges, springy texture, clean toothpick, and 200°F internal temperature.

Make ahead: This cake actually improves after 24 hours. The flavors meld and the texture becomes even more moist. Wrap unfrosted cake tightly in plastic wrap.

Glaze consistency: Too thick? Add eggnog by the teaspoon. Too thin? Add more powdered sugar.

Presentation: Place parchment strips under the cake edges before glazing. Remove after glazing sets for a clean presentation.

Flavor variations: Swap rum for bourbon, brandy, or Cognac for different profiles.

FAQ

Serving Suggestions

How to Serve Eggnog Bundt Cake This cake shines on its own, but here are some elegant serving suggestions:

• With whipped cream spiked with rum or brandy
• Alongside hot coffee or spiced chai
• With a scoop of vanilla ice cream for contrast
• Garnished with fresh grated nutmeg
• At holiday brunches with mimosas or Irish coffee

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.