Skip to content
The Little Epicurean
  • About
  • Desserts & Baking
  • Ingredient Index
  • Recipe Index
facebookinstagrampinteresttwitter
  • Recipes
  • Cuisine
    • Asian
    • Filipino
    • French
    • Italian
    • Japanese
    • Mexican
  • Desserts
    • All Desserts
    • Breads & Rolls
    • Brownies, Bars, & Pastries
    • Cakes
    • Cookies
    • Cupcakes & Muffins
    • Donuts, Pancakes, & Waffles
    • Ice Cream
    • Pies & Tarts
    • Porridge & Puddings
    • Scones & Biscuits
  • Drinks
    • All Drinks
    • Cocktails
    • Coffee & Tea
    • Mocktails
    • Smoothies
  • Ingredient
    • Cheese
    • Chocolate
    • Coffee
    • Meat
    • Nuts
    • Peanut Butter
    • Pumpkin
    • Seafood
    • Vegetables
  • Occasion
    • Birthday
    • Christmas
    • Easter
    • Fourth of July
    • Halloween
    • Memorial Day
    • Mother’s Day
    • Thanksgiving
    • Valentine’s Day
  • About
  • Privacy Policy
  • Terms
  • Contact
facebookinstagrampinteresttwitter
Home ·  Recipes

Eggnog Bundt Cake with Rum Glaze

Author: Maryanne CabreraPublished: Dec 10, 2016Updated: Sep 14, 2022
View Recipe18 Reviews
This post may contain affiliate links. Read our disclosure policy.

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

Eggnog Bundt Cake with Rum Glaze

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.

Eggnog Bundt Cake with Rum Glaze

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!

Eggnog Bundt Cake with Rum Glaze

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.

Eggnog Bundt Cake with Rum Glaze

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!

Eggnog Bundt Cake with Rum Glaze

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 with Rum Glaze

Eggnog Bundt Cake with boozy rum glaze is perfect for holiday parties! With this treat you can have your eggnog and eat it, too!
Yield: 10-inch bundt cake
Prep Time: 15 minutes minutes
Cook Time: 55 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Servings: 14
Print Recipe Pin Recipe Rate Recipe

Ingredients

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

Rum Glaze:

  • 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

Instructions
 

  • 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.

Notes

  • I used Sailor Jerry’s Spiced Rum.
  • Do not use low-fat or reduced-fat eggnog. 
  • I used this bundt cake pan.
  • bundt cake recipe adapted from Homemade Hooplah 
All images and text ©The Little Epicurean
Author: Maryanne Cabrera
Course: Dessert
Cuisine: American
Keyword: eggnog cake, eggnog bundt cake, holiday bundt cake, rum glaze
Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.

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.
Eggnog Bundt Cake with Rum Glaze
18 Reviews
Filed in:
Bundt CakesChristmas · Fall + Winter · Rum · Sweet · Thanksgiving

Ask a Question! Cancel Reply

I love hearing from you! Submit your question or review below. Your email address will not be published. Required fields are marked*.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Reader Questions and Reviews

  1. Amy Stafford says:
    December 12, 2016

    Such a beautiful cake. It looks beyond perfect. I totally want to make this for Christmas morning.

    Reply
  2. Erin @ The Speckled Palate says:
    December 12, 2016

    My goodness, does this cake look so perfectly decadent! I’m not really a huge eggnog fan, either, but I love it in baked goods. That said, my husband could probably drink it every day of the week happily. He’s gonna love this!

    Reply
  3. Michelle | A Latte Food says:
    December 12, 2016

    I’m not a huge fan of drinking eggnog either, but I do love things made with! This cake is SO gorgeous!

    Reply
  4. Amanda | The Chunky Chef says:
    December 12, 2016

    I’m an eggnog fanatic… and I can’t wait to make this!

    Reply
  5. Erin @ Texanerin Baking says:
    December 13, 2016

    These pictures are gorgeous! Gimme a bowl of that glaze. :D

    Reply
  6. Sabrina says:
    December 13, 2016

    I love baking with eggnog! I can’t wait to try this cake!

    Reply
  7. Cathy Trochelman says:
    December 13, 2016

    What an absolutely gorgeous cake <3

    Reply
  8. Erwin Tomas says:
    December 15, 2016

    Hi, I’d like to ask what brand pans do you use. The bake looks absolutely perfect!

    Reply
    • Maryanne Cabrera says:
      December 17, 2016

      Hi Erwin, there is a link to the bundt pan size and brand that I used in the notes section of the recipe.

  9. Hannah says:
    December 23, 2016

    I made your cake today. The texture is wonderful. The eggnog / rum flavours are really subtle. Thanks for the recipe.

    Reply
  10. Cindy Rodriguez says:
    November 30, 2017

    I say, yes, please, to a boozy eggnog bundt cake. It’s gorgeous and perfect for a holiday dinner.

    Reply
  11. patty says:
    December 22, 2017

    Hello, I am planning on making this bundt cake for Xmas mnorning. I bought regular butter and now see it’s calling for unsalted butter. Q.. will regular salted butter be okay?

    Reply
    • Maryanne Cabrera says:
      December 22, 2017

      Yes, salted butter will work. Omit the salt in the recipe.

  12. Sean says:
    December 13, 2019

    Should the egg nog be room temperature when mixing?

    Reply
    • Maryanne Cabrera says:
      December 14, 2019

      Thanks for pointing that out. Yes, the egg nog will mix better at room temperature.

  13. Isabel Liss says:
    December 24, 2019

    I made this today! Turned out beautifully! I did use an 8″-wide (measured across the top), bundt, and the recipe actually filled that perfectly — and it baked in about 50 minutes. I think the pan measurement is probably more about how many cups the mold holds (in the case of my mold it’s 12 cup), than about the diameter of the bundt — since bundts come in so many shapes, perhaps more useful to list the pan size by how many cups it holds than by diameter.

    Reply
  14. Maureen Anderson says:
    December 19, 2021

    Can this be made ahead and frozen?

    Reply
    • Maryanne Cabrera says:
      December 23, 2021

      I have not tried freezing this cake.

Maryanne Cabrera

Meet the Author

Maryanne Cabrera is a classically trained pastry chef, baker, cake maker, and cocktail shaker.
Read more about me

You Might Also Like...

Lemon Chamomile Pound Cake

Lemon Chamomile Pound Cake

Persimmon Rum Bundt Cake with brown butter glaze

Persimmon Rum Bundt Cake

Chocolate Glazed Whiskey Bundt Cake

Peanut Butter Chocolate Bundt Cake

Peanut Butter Chocolate Bundt Cake

Find Your Next Recipe

The Little Epicurean is a Los Angeles-based recipe blog featuring from-scratch baking, decadent dessert, and unique cocktails.

Let's Get Social!
facebookinstagrampinteresttwitter
Cake

Chocolate Butter Mochi Cake

Inspired by our travels to Maui, this chocolate butter mochi cake features a chewy brownie topped with peanut butter...

Orange Blossom Bundt Cake

This alluring orange blossom bundt cake is moist and buttery. It is naturally flavored with orange zest and orange...
Breads & Rolls

Cheddar Everything Babka Buns

Soft and fluffy Cheddar Everything Babka Buns. These individually portioned muffin buns are loaded with cheddar cheese and everything...

Carrot Cake Cinnamon Rolls

Carrot cake cinnamon rolls frosted with whipped cream cheese and topped with toasted walnuts. It’s the iconic flavors of...
Cookies

Rye Chocolate Chip Cookies

These aren’t your average chocolate chip cookies. Brown butter rye chocolate chip cookies are nutty and spiced with touch...

White Chocolate Earl Grey Cookies

Soft and chewy Earl Grey Cookies infused with tea and studded with white chocolate chunks. They’re a sweet treat...
As Seen On Better Homes & GardensBuzzfeedHuffington postReal SimpleThe Kitchn
  • About
  • Contact
  • Privacy Policy
  • Terms
© 2023 The Little Epicurean, All Rights Reserved. Design by LH.