Boozy Eggnog Bundt Cake

Intro

Hi, I am Dulcia. I love desserts that taste like a holiday hug, and this Boozy Eggnog Bundt Cake is one of my favorites. It is moist, warmly spiced, and finished with a boozy glaze plus an eggnog buttercream that is indulgent without being fussy.

I developed this recipe to bring classic eggnog flavors to a simple bundt cake that is perfect for parties, potlucks, or a cozy night by the fire.

Origins

Eggnog has long been a festive drink in North America, with roots in medieval European posset and other dairy-based holiday drinks. For more on eggnog history, see the Wikipedia entry: https://en.wikipedia.org/wiki/Eggnog. The addition of bourbon or rum pairs beautifully with the nutmeg and vanilla, and it gives the cake a grown-up finish.

For safe handling of dairy and eggs, you can consult the USDA resources: https://www.usda.gov/.

Ingredients

For the cake – Eggnog Cake:

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1 cup unsalted butter, at room temperature
• 2 cups granulated sugar
• 1 1/4 cups eggnog
• 2 tablespoons bourbon or rum
• 1 teaspoon pure vanilla extract
• 3 eggs, room temperature

For the glaze – Bourbon/Rum Glaze:

• 1/2 cup confectioners’ sugar
• 3-4 tablespoons eggnog
• 2 tablespoons bourbon or rum
• 1/2 teaspoon vanilla extract

For the frosting – Eggnog Buttercream:

• 1 cup unsalted butter, at room temperature
• 4 cups powdered sugar
• 1/4 teaspoon nutmeg
• 1 teaspoon pure vanilla extract
• 1/4 cup eggnog

If you enjoy bundt presentations, you might also like other rich desserts on my site: https://www.dulciarecipes.com/ and my cinnamon roll cheesecake for another festive mashup: https://www.dulciarecipes.com/cinnamon-roll-cheesecake/.

Instructions

1. Preheat the oven to 350°F (175°C). Generously grease and flour a bundt pan, making sure to cover all areas.
2. In a medium bowl, mix together the eggnog, bourbon (or rum), and vanilla extract. Set aside.
3. In a large bowl, using an electric mixer, cream the butter and sugar together until light and fluffy, about 2 minutes.
4. Add the eggs one at a time, mixing until just incorporated after each addition.
5. Add the baking powder, salt, cinnamon, and nutmeg to the butter mixture, and beat until well blended.
6. Alternate adding the flour and the eggnog mixture to the wet ingredients, starting and ending with the flour. Mix until just combined.
7. Pour the batter into the prepared bundt pan and bake for 50 to 55 minutes, or until a tester inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before inverting and removing it from the pan to cool completely.
9. Bourbon or Rum Glaze: In a small bowl, whisk together the confectioners’ sugar, eggnog, bourbon (or rum), and vanilla extract.
10. Spoon the glaze over the top of the warm cake, allowing it to drip down the sides. Let the cake cool completely before frosting.
11. Eggnog Buttercream: In a large bowl, beat the butter and powdered sugar together until smooth and creamy.
12. Add the nutmeg, vanilla, and eggnog, and continue beating until light and fluffy.
13. Frost the cake and decorate as desired.
14. Slice and enjoy this delicious, boozy eggnog cake as the perfect holiday dessert.

Boozy Eggnog Bundt Cake

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• Author: Dulcia
• Total Time: 1 hr 10-15 mins
• Yield: 12–16 servings 1x

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Description

Rich eggnog-flavored bundt cake with a bourbon or rum glaze and eggnog buttercream—perfect for holiday gatherings.

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Ingredients

Scale 1x2x3x

• Eggnog Cake:
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1 cup unsalted butter, at room temperature
• 2 cups granulated sugar
• 1 1/4 cups eggnog
• 2 tablespoons bourbon or rum
• 1 teaspoon pure vanilla extract
• 3 eggs, room temperature
• Bourbon/Rum Glaze:
• 1/2 cup confectioners’ sugar
• 3–4 tablespoons eggnog
• 2 tablespoons bourbon or rum
• 1/2 teaspoon vanilla extract
• Eggnog Buttercream:
• 1 cup unsalted butter, at room temperature
• 4 cups powdered sugar
• 1/4 teaspoon nutmeg
• 1 teaspoon pure vanilla extract
• 1/4 cup eggnog

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Instructions

1. Preheat the oven to 350?F (175?C) and generously grease and flour a bundt pan, covering all areas.
2. In a medium bowl, whisk together the eggnog, bourbon or rum, and vanilla extract; set aside.
3. In a large bowl using an electric mixer, cream the butter and sugar together until light and fluffy, about 2 minutes.
4. Add the eggs one at a time, mixing until just incorporated after each addition.
5. Add the baking powder, salt, cinnamon, and nutmeg to the butter mixture and beat until well blended.
6. Alternate adding the flour and the eggnog mixture to the wet ingredients, beginning and ending with the flour, and mix until just combined.
7. Pour the batter into the prepared bundt pan and bake for 50?55 minutes, or until a tester inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then invert and remove from the pan to cool completely.
9. For the bourbon/rum glaze, whisk together the confectioners’ sugar, eggnog, bourbon or rum, and vanilla in a small bowl.
10. Spoon the glaze over the top of the warm cake, allowing it to drip down the sides, and let the cake cool completely before frosting.
11. For the eggnog buttercream, beat the butter and powdered sugar in a large bowl until smooth and creamy.
12. Add the nutmeg, vanilla, and eggnog and continue beating until light and fluffy.
13. Frost the cooled cake with the eggnog buttercream and decorate as desired.
14. Slice and serve the boozy eggnog bundt cake as a festive holiday dessert.

• Prep Time: 20 mins
• Cook Time: 50-55 mins

Tips

• Room temperature ingredients mix more evenly, so take the butter and eggs out 30 minutes before you start.
• Use a light hand when mixing after adding flour to avoid developing too much gluten and making the cake dense.
• If you want a stronger boozy note, brush 1 to 2 tablespoons of bourbon or rum on the cooled cake before glazing.
• For easy bundt release, use a baking spray with flour or thoroughly grease and flour the pan, getting in every crevice.

Variations

• Rum instead of bourbon: Use dark or spiced rum for a different flavor profile.
• Mini bundts: Pour batter into mini bundt pans and reduce bake time to 20 to 25 minutes.
• Maple twist: Replace 1/4 cup of the sugar with maple syrup and reduce liquid by 1 tablespoon for a maple eggnog cake.

FAQ

Q: Can I omit the alcohol?
A: Yes, substitute the bourbon or rum with additional eggnog or a tablespoon of vanilla extract if you prefer alcohol-free.

Q: How should I store the cake?
A: Store the frosted cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving.

Q: Can I make this ahead?
A: Yes, bake the cake and wrap tightly. Freeze unfrosted for up to 1 month. Thaw overnight in the refrigerator, then bring to room temperature and glaze and frost before serving.

Conclusion

This Boozy Eggnog Bundt Cake is a simple way to bring seasonal flavors to your holiday table. I hope you enjoy making and sharing it as much as I do. Happy baking from Dulcia!