Holiday Eggnog Cake

Indulge in the spirit of the season with this exquisite Eggnog Cake, perfectly crowned with a luscious eggnog glaze. This easy-to-make, incredibly moist Bundt cake is the ultimate holiday dessert, promising rich flavors that deepen beautifully overnight, making it ideal for preparing in advance.

The holidays call for desserts that are both spectacular and stress-free. Our Eggnog Bundt Cake embodies this festive philosophy, offering a delightful twist on classic holiday flavors. If you appreciate tender, flavorful cakes that make an impression without demanding hours in the kitchen, you’ll love this recipe. Much like our beloved Moist Lemon Cake Recipe, the comforting German Apple Cake, or the fun Copycat Starbucks Raspberry Swirl Pound Cake, this Bundt cake proves that simple elegance often yields the most cherished results. These types of cakes are versatile, easy to decorate, and a joy to bake, especially when compared to more intricate layer cakes.

A slice of perfectly glazed Eggnog Bundt Cake on a white plate, garnished with fresh cranberries and cinnamon sticks. A steaming cup and more festive decor are blurred in the background, creating a cozy holiday ambiance.

The Ultimate Eggnog Bundt Cake for Christmas

This Eggnog Bundt Cake is more than just a dessert; it’s a holiday tradition waiting to happen. Designed for ease and enjoyment, it’s the perfect sweet treat for your Christmas celebrations, especially since its flavors truly blossom after being made ahead. Imagine a cozy evening, a slice of this wonderfully moist cake, paired perfectly with a warm cup of hot cocoa or a festive glass of Glühwein (German Mulled Wine). What truly elevates this cake is the effortless yet irresistible eggnog glaze. For those who prefer a richer topping, my homemade eggnog buttercream is an equally fantastic choice. Whichever you choose, you’re guaranteed a dessert that is not only simple to prepare but also exceptionally moist and bursting with holiday flavor.

Inspired by German Baking: Eierlikörkuchen

The roots of this delightful recipe trace back to one of my absolute favorite German cakes: “Eierlikörkuchen”, literally translated as German eggnog cake. The traditional Eierlikoer is a rich, spiked eggnog, quite similar in texture and spirit to the Dutch liquor Advocaat. While the authentic German version often uses this specific liqueur, this adapted recipe shines brilliantly with classic eggnog, making it accessible for bakers everywhere. For an added layer of complexity and warmth, I enthusiastically recommend incorporating a few tablespoons of dark rum into the cake batter. This simple addition infuses the cake with a nuanced flavor that truly complements the creamy essence of eggnog, creating a dessert that feels both familiar and wonderfully sophisticated.

The Secret to an Unforgettable Texture

Achieving a supremely fluffy and tender cake might seem like a baking mystery, but the secret lies in one crucial step: thoroughly whipping the eggs with the sugar. This technique, commonly employed in many German baking traditions, is designed to incorporate a significant amount of air into the mixture. You’ll know you’ve done it right when the egg and sugar mixture transforms into a pale, voluminous cloud, almost doubling in size. This aeration is what makes the final cake incredibly light and airy, distinguishing it from denser counterparts. It’s a simple step that yields profound results, contributing to the cake’s melt-in-your-mouth texture. This easy yet effective method is a game-changer for any home baker aiming for professional-level lightness in their cakes.

A beautifully baked Eggnog Bundt Cake, generously coated with a smooth white glaze that elegantly drips down its fluted sides, resting on a pristine white platter.

Essential Tips for Baking Your Eggnog Cake

Baking a showstopping Eggnog Bundt Cake is easier than you think, especially with a few expert tips to guide you. From preparation to serving, these insights will help you achieve a perfectly moist, flavorful, and beautifully presented cake every time.

Embrace the Rest: Patience is a virtue, especially with this cake. While delicious warm, the eggnog flavor truly deepens and develops after the cake has rested at room temperature for at least 24 hours. Plan ahead, and you’ll be rewarded with an even more aromatic and flavorful dessert.
Mastering the Pan Prep: A properly prepared Bundt pan is your best friend against sticking. Always grease your cake pan generously with butter, ensuring every crevice is covered, then lightly flour it. This creates a non-stick barrier, especially crucial for the intricate designs of Bundt pans.
The Art of Whipped Eggs and Sugar: This is the heart of the cake’s light and fluffy texture. Beat the granulated sugar and eggs together until the mixture is pale yellow, thick, and has significantly increased in volume. This step incorporates air, which acts as a leavening agent. A stand mixer is highly recommended for achieving the best results.
A Dash of Rum for Depth: For an extra layer of sophisticated flavor that complements the eggnog beautifully, consider adding a few tablespoons of dark rum or brandy to your batter. It elevates the taste without being overpowering.
Alternative Liqueurs: If you’re looking for an authentic German touch or prefer a different alcoholic note, replace the eggnog and rum with an equal amount of Advocaat or Eierlikoer. These creamy, egg-based liqueurs will lend a unique richness.
Preventing Over-Baking: A dry cake is a sad cake! Begin checking for doneness around the 40-minute mark. Insert a wooden skewer or toothpick into the center; it should come out with only a few moist crumbs attached, not wet batter. Over-baking will quickly lead to a dry texture.
Cool Down Completely Before Glazing: Resist the urge to glaze a warm cake. Allow your Bundt cake to cool completely on a wire rack before pouring over the eggnog glaze or dusting with powdered sugar. This prevents the glaze from melting and ensures a beautiful, even coating.
Optimal Storage: For the best texture and flavor development, store your Eggnog Bundt Cake at room temperature in an airtight container. Refrigeration can alter the cake’s texture and dry it out.

A close-up shot of light yellow cake batter in a stainless steel stand mixer bowl, with the flat beater attachment partially submerged, illustrating the ideal texture for baking.

Preventing Your Cake from Sticking to the Bundt Pan

The heartbreak of a beautiful cake stuck in its pan is something no baker wants to experience. Especially with the intricate designs of Bundt pans, proper preparation is key. My tried-and-true method is simple yet highly effective: a thorough greasing followed by a light flouring. While some bakers advocate for vegetable oil spray combined with a sprinkle of almond flour, butter and all-purpose flour are pantry staples that have consistently delivered perfect releases in my experience.

To execute this, use a paper towel or your fingertips to generously rub softened butter into every nook, cranny, and crevice of your Bundt pan. Pay particular attention to the detailed patterns and the central tube. Once buttered, place a small sieve over the pan and sprinkle 1-2 tablespoons of all-purpose flour evenly over the buttered surface. Gently tap and rotate the pan over the sink to ensure the flour coats all the butter, then invert the pan and tap out any excess. This fine layer of flour creates a protective barrier, guaranteeing a clean release every time. This step is non-negotiable for Bundt pans, and I highly recommend it even if you’re using a non-stick pan, as it provides an extra layer of security.

Effortlessly Releasing Your Bundt Cake from the Pan

Successfully unmolding a Bundt cake is a moment of triumph for any baker. The key is timing and a gentle touch. As soon as your beautifully baked cake emerges from the oven, place the hot pan directly onto a wire cooling rack. While the cake is still warm, carefully use a thin, heatproof knife or a flexible spatula to gently loosen the edges of the cake from the pan, especially around the outer rim and the central tube. This initial loosening helps prevent the cake from adhering as it cools.

Allow the cake to cool in the pan on the cooling rack for approximately 10 to 15 minutes. This crucial resting period allows the cake to firm up slightly and contract away from the sides of the pan. After this time, place the cooling rack on top of the Bundt pan and, with a swift and confident motion, invert the pan onto the rack. Often, the cake will slide right out. If it’s a bit stubborn, give the pan a gentle jiggle or a few light taps on the bottom. If it still doesn’t release, let it sit inverted for another few minutes, allowing gravity to do its work, then try again. For exceptionally persistent cakes, a clever trick is to place the pan back into the turned-off, still-warm oven for about 10 minutes. The residual heat can sometimes encourage a release. Once the cake is out, lift the pan off and let the cake continue to cool completely on the wire rack before glazing or decorating. This careful process ensures your stunning Bundt cake remains intact and picture-perfect.

A close-up view of a single slice of Eggnog Bundt Cake, generously drizzled with a rich white glaze, presented elegantly on a white plate alongside a fork, two cinnamon sticks, and scattered cranberries. The background features a cozy, festive setting with a cup and another plate, emphasizing the cake's holiday appeal.

More Festive Cake Recipes to Enjoy

If you’re looking to expand your holiday baking repertoire, or simply crave more delightful cakes, explore these other festive recipes from our collection:

Chocolate Cranberry Cake
Black Forest Cake
Pecan Pie Cheesecake
Pumpkin Crunch Cake
Cranberry Upside Down Cake

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A piece of bundt cake with white glazing on top on a white plate with a fork and two sticks of cinnamon. There are cranberries, a cup and another plate in the background

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4.84 from 30 votes

Eggnog Cake

By: Julia Foerster

Eggnog Cake with a delicious eggnog glaze is the perfect holiday dessert!

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: 12

Ingredients

Bundt Cake:

4 large eggs
1 ¼ cup granulated sugar
2 teaspoons vanilla extract
1 cup vegetable oil
1 ¼ cups eggnog
3 Tablespoons dark rum, or brandy (optional)
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoons salt

Eggnog Glaze:

1 ¼ cups powdered sugar, sifted
2 Tablespoons melted butter
2 Tablespoons eggnog, or more

Instructions

Preheat oven to 350 F (175 C) and generously grease and flour a 12-cup Bundt pan.
In the bowl of a stand mixer fitted with the paddle attachment, combine the large eggs and granulated sugar. Beat on medium-high speed for 4–6 minutes, until the mixture is pale, thick, and fluffy, having almost doubled in volume (refer to the image above for the ideal consistency).
With the mixer running on low speed, slowly add the vanilla extract, vegetable oil, and eggnog in a steady stream. Incorporate the optional dark rum (or brandy) and continue mixing until just combined. Be careful not to overmix.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Sieve these dry ingredients into the stand mixer bowl with the wet mixture. Mix on low speed until the ingredients are just combined and no streaks of flour remain. Avoid overmixing the batter. Pour the prepared batter evenly into your greased and floured Bundt pan.
Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean, with only a few moist crumbs attached.
Allow the cake to cool in the pan on a wire cooling rack for 15 minutes. After this time, carefully invert the cake onto the cooling rack and let it cool completely before proceeding with the glaze.
To make the glaze, combine all the ingredients (sifted powdered sugar, melted butter, and eggnog) in a small bowl and whisk until smooth. For a thinner glaze, add a touch more eggnog; for a thicker glaze, add more powdered sugar. Drizzle or pour the glaze evenly over the completely cooled cake. Alternatively, for a simpler finish, you can dust the cooled cake with powdered sugar.

Notes

This Eggnog Cake achieves its peak flavor after resting at room temperature for 24 hours. The eggnog flavors will intensify and meld beautifully over time.
Always remember to thoroughly grease and flour your cake pan, particularly intricate Bundt pans, to ensure a perfect release.
This recipe has been tested and perfected in a 12-cup Bundt pan, but it can also be successfully baked in a 10-cup Bundt pan.
Crucial Step for Texture: Beat the granulated sugar and eggs together until the mixture is light in color, significantly increased in volume, and fluffy. This aeration is key to a tender cake. Using a stand mixer greatly facilitates this process.
For enhanced depth of flavor, adding a small amount of dark rum to the batter is highly recommended.
If you prefer, you can substitute the eggnog and rum with an equivalent amount of Advocaat or Eierlikoer (both are alcoholic egg-based beverages).
Monitor Baking Closely: Start checking the cake for doneness with a skewer after 40 minutes. Over-baking can quickly lead to a dry cake.
Ensure the cake is completely cooled before applying the glaze or sprinkling with powdered sugar to prevent melting and ensure an even coating.
To maintain its moist texture and rich flavor, store the cake at room temperature in an airtight container. Avoid refrigerating it.

Nutrition

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