Holiday Eggnog Cake {with Easy Eggnog Frosting}
This festive eggnog cake recipe is baked in (what else?) a Bundt pan and is topped with a creamy eggnog frosting, ensuring that classic eggnog flavor comes though in every bite. It's a light, moist cake that you can make ahead of time for ease; a perfect holiday dessert to serve at dinner parties, bring to potlucks, or accompany family holiday movie nights.
Eggnog 101
Eggnog, also called the "egg flip" in Great Britain, is traditionally used to toast to one's health (interesting choice for what is essentially dessert in a cup!) "Nog" is an old English word to describe strong beer. Eggnog is derived from a hot drink called "posset," which consists of eggs, milk, and ale, but cultures around the world have adapted it to fit thier tastes: bourbon in the South, rum in the Caribbean, Mexican cinnamon and vanilla in Mexico.
This easy eggnog Bundt cake is a great way for eggnog fans to get all of the flavor of the celebratory holiday libation......without all of its side effects! I've always had the drink served with a sprinkle of freshly grated nutmeg, which you will taste in both the cake and the frosting.
Top Tips for Baking an Egg-ceptional Eggnog Cake
- Bake it ahead: A Bundt cake is the perfect cake to bake in advance. The best way to do this is to wrap the cooled cake tightly in plastic wrap and store at room temperature overnight before adding the frosting. This tightens the cake's crumb, making it an easy dessert to slice and serve.
- Spray the pan: The only thing I used to ensure a quick release of the many Bundts I baked while writing my Bundt cookbook was nonstick baking spray. I found that a generous, even coat of this spray, which includes flour, is the best way to avoid a clingy cake. Baker's Joy and Pam for Baking are two of my favorite brands.
- Use real eggnog: There is a decent amount of eggnog in both the cake recipe and the frosting (it is an eggnog cake, after all!) The eggnog in the batter replaces what would typically be whole milk, buttermilk, or sour cream in other batters, so make sure you are using the full-fat variety, not a "nonfat" substitute, which will yield a different texture. Any good quality store bought eggnog is fine-no need to make your own!
Ingredients and Special Equipment
Please check recipe card at the bottom of this post for specific quantities.
Eggnog Cake Ingredient
- Cake flour: Using cake flour vs. all purpose flour will create tender cakes with a lighter texture. If you don't have cake flour, substitute 15 tablespoons all purpose flour plus 1 tablespoon cornstarch per cup.
- Baking soda/baking powder
- Salt: Kosher salt, table salt, or sea salt are all fine.
- Granulated sugar
- Light brown sugar: You can substitute dark brown sugar.
- Nutmeg: I used freshly grated nutmeg for this recipe, but you can also use pre-ground nutmeg. Freshly grated will have a stronger flavor, so I usually halve the amount that I use relative to the ground variety.
- Unsalted butter: At room temperature.
- Oil: Any neutral oil is fine, such as vegetable oil, canola, safflower or melted coconut oil.
- Eggs: Large eggs at room temperature.
- Eggnog: While you can use homemade eggnog if you have some, I use a store-bought eggnog. Look for it in the dairy section of your grocery store during the holidays.
- Vanilla extract / rum extract: You can substitute 2 tablespoons light rum for the extract.
Eggnog Frosting Ingredients
- Eggnog
- Nutmeg: Freshly grated or ground.
- Confectioner's sugar / powdered sugar
- Vanilla
Recommended Special Equipment
- Bundt pan: I used a 10-cup Bundt pan for this recipe. You can use a 12-cup Bundt pan, but the result will be a shorter cake and a shorter baking time by about 10 minutes.
- Stand mixer fitter with the paddle attachment: You can also use a hand mixer and a large mixing bowl
- Microplane grater: Or a nutmeg grater or rasp. This is only needed if you are using freshly grated nutmeg.
Step by Step Photos and Instructions
Bake the Eggnog Cake
- Preheat your oven to 325℉. Spray a minimum 10-cup Bundt pan with nonstick baking spray.
- In a medium bowl, whisk dry ingredients: flour, baking powder, baking soda, salt, and nutmeg.
- The the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat the granulated sugar, brown sugar, ½ cup of butter and oil at medium speed for 4 minutes or until blended and light.
- Beat in the eggs, one at a time. Add the rum extract and vanilla extract to the cake batter and beat for 2 minutes more.
5. With the mixer on low speed, alternately beat the flour mixture and eggnog into the wet ingredients, making three additions of the flour and two of eggnog, and beating until incorporated. Transfer the batter to the prepared pan and smooth the top.
6. Bake in your preheated oven for 45-60 minutes, or until a tester or thin knife inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes and then carefully invert it onto a wire rack to cool completely.
Prepare the Eggnog Frosting While Your Eggnog Cake Cools
- In a medium or large bowl, whisk confectioner's sugar, nutmeg, 4 tablespoons of eggnog and vanilla until smooth. Whisk in additional eggnog as necessary, 1 teaspoon at a time, until the frosting is thick but pourable.
- Pour the frosting over the cooked cake, letting it drip down the sides. Let it set for 10 minutes before serving. If desired grate a little extra nutmeg over top of the cake.
Variations on My Eggnog Cake
- Baking pan variations: If you don't have a Bundt pan, you can bake the cake batter in layer cake form using two 8 or 9 inch cake pans. The baking time for the cake layers will be closer to 25 minutes. You can also bake the batter in loaf pans and pour the frosting overtop for more of an eggnog pound cake.
- Topping variation: The eggnog topping as I've written the recipe is on the thicker side, so it drips slowly down the sides of the cake (thus the reason why I refer to it as a "frosting" vs. an icing.) If you would like a thinner eggnog glaze, just add more eggnog, a few teaspoons at a time, until you reach your desired consistency. If you prefer a plain vanilla glaze, substitute the eggnog with whole milk or half and half and omit the nutmeg.
Make Ahead and Storage Instructions
- Refrigerator storage: Once baked and frosted, store the Bundt in the refrigerator for up to four days, covered with plastic wrap or in an airtight container.
- Freezing: An unfrosted Bundt cake can be frozen for up to two months. Cool the cake completely and then wrap it tightly in plastic wrap or place it in a large freezer bag to prevent it from absorbing any freezer odors. Thaw the cake overnight at room temperature and decorate it prior to serving.
Troubleshooting and Frequently Asked Questions
How Do I grate Nutmeg?
The best tool for grating whole nutmeg is a stainless steel microplane zester, but you can also use the small holes in a box grater or a standard cheese grater. Hold the grater at a 45-degree angle and slide the nutmeg back and forth over the grater in a smooth motion. Freshly ground nutmeg has a stronger flavor than already ground nutmeg, so use a little less than your recipe calls for. Store extra nutmeg in an airtight container.
How should I serve My Eggnog Cake?
With its snow-white frosting, I think that this is one of my holiday cake recipes that stands well on its own, simply presented on a festive serving plate. If you want a little more color, top it with some fresh fruit or berries. Serve slices at room temperature or warmed up, with a scoop of ice cream (and a glass of eggnog....obviously.)
How do I prevent My Bundt Cake from Sticking to The Pan?
Unmolding your Bundt cake from the pan can be an unpleasant experience if you are afraid that some of it is going to stay in the pan. The best way to prevent your Bundt cake from sticking is to use a generous coating of a non-stick baking spray, such as Pam for Baking or Baker's Joy. Nonstick baking spray differ from a cooking spray in that it contains flour along with vegetable oil. Because of this formula, nonstick baking sprays mimic the traditional "butter and flour" method of preparing a baking pan, but with more consistent results.
Try some more of My Favorite Recipes for the Holiday Season:
- Maple Cut-Out Sugar Cookies with Maple Buttercream
- Italian Rainbow Cookies
- Gingerbread Cake with Creme Anglaise
- Fluffy Pumpkin Cinnamon Rolls
Tried this recipe and loved it? Take a photo and tag me on Instagram or give it a review!
Holiday Eggnog Cake with Eggnog Frosting
Equipment
- Minimum 10 cup Bundt pan
- Microplane or zester for nutmeg (optional)
- stand mixer fitted with the paddle attachment or handheld electric mixer
Ingredients
Eggnog Bundt Cake
- 2½ cups cake flour
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground nutmeg or ¼ teaspoon freshly grated nutmeg (see Notes)
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- ½ cup unsalted butter, room temperature
- ½ cup canola, vegetable, safflower or melted coconut oil
- 4 large eggs, room temperature
- 1 teaspoon rum extract
- 1 teaspoon pure vanilla extract
- 1 cup eggnog
Eggnog Frosting
- 2 cups confectioner's sugar
- ⅛ teaspoon ground or freshly grated nutmeg
- 4-6 tablespoon eggnog
- 1 teaspoon vanilla extract
Instructions
Eggnog Cake
- Preheat your oven to 325℉. Spray a minimum 10-cup Bundt pan with nonstick baking spray.
- In a medium bowl, whisk flour, baking powder, baking soda, salt, and nutmeg.
- The the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat the granulated sugar, brown sugar, butter and oil at medium speed for 4 minutes or until blended and light.
- Beat in the eggs, one at a time. Add the rum extract and vanilla extract and beat for 2 minutes more.
- With the mixer on low speed, alternately beat in the flour mixture and eggnog, making three additions of the flour and two of eggnog, and beating until incorporated. Transfer the batter to the prepared pan and smooth the top.
- Bake in your preheated oven for 45-60 minutes, or until a tester or thin knife inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes and then carefully invert it onto a wire rack to cool completely.
Eggnog Frosting
- In a medium or large bowl, whisk confectioner's sugar, nutmeg, 4 tablespoon of the eggnog and vanilla until smooth. Whisk in more eggnog as necessary, 1 teaspoon at a time, until the frosting is thick but pourable.
- Pour the frosting over the cooked cake, letting it drip down the sides. Let it set for 10 minutes before serving. If desired grate a little extra nutmeg over top of the cake.
Notes
- To grate whole nutmeg, use a rasp grater or a "microplane" grater and gently grate nutmeg over the surface. Freshly grated nutmeg has a more intense flavor than pre-ground, which is why I recommend using less.
- This cake will last for 3-4 days, tightly covered in the refrigerator.
