Name: Perfect Eggnog Cake Recipe – Festive Holiday Bundt Cake
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: 16 servings
Cuisine: American
Ingredients: 1 ½ cups unsalted butter, room temperature; 2 ½ cups granulated sugar; 1 teaspoon salt; 5 large eggs, room temperature; 3 cups sifted cake flour; ½ cup eggnog; 2 teaspoons pure vanilla extract; ½ teaspoon ground nutmeg; ½ cup unsalted butter; ¼ cup water; ¾ cup granulated sugar; ¼ cup rum (like spiced dark rum); Powdered Sugar for garnish

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There’s something magical about the way the warm spices of nutmeg and vanilla mingle with rich eggnog to create a cake that embodies everything we love about the holiday season. This eggnog cake has become my go-to dessert whenever I need something that feels both festive and comforting—perfect for those busy December evenings when you want to bring a little extra joy to the dinner table. What makes this recipe truly special is how it transforms simple pantry staples into something that tastes like a warm holiday hug, and I’m excited to show you just how achievable this showstopper really is. You’ll discover not only how to create this moist, flavorful bundt cake, but also the secrets to that irresistible butter rum sauce that takes it from delicious to absolutely unforgettable.

Why This Eggnog Cake Matters

In the whirlwind of holiday preparations, having a reliable eggnog cake recipe in your back pocket is pure gold. This isn’t just another dessert—it’s your ticket to creating those special family moments that make the season memorable. The beauty of this cake lies in its ability to deliver impressive results without demanding hours in the kitchen, making it perfect for busy hosts who want to serve something truly special. Plus, there’s something about the familiar flavors of eggnog that instantly puts everyone at ease, creating that warm, welcoming atmosphere we all crave during the holidays.

Behind the Recipe

This recipe came to me during one of those “happy accident” moments in the kitchen. I was experimenting with ways to use up leftover eggnog from a holiday party, and the idea struck me—why not let that creamy, spiced goodness be the star of a bundt cake? After several tweaks to get the texture just right and developing that luscious butter rum sauce, I knew I had something special. The combination of the tender, moist crumb with those warm holiday spices creates a cake that’s both nostalgic and completely irresistible.

External Resources

If you’re looking to expand your holiday baking repertoire, you’ll love our apple crisp cheesecake for another festive dessert option. For a simpler treat, try our french toast sticks that pair beautifully with eggnog for a cozy breakfast. Many bakers find that working with bundt pans can be tricky, but this Reddit discussion about bundt cake tips offers great insights. If you’re interested in making your own eggnog from scratch, this homemade eggnog recipe provides excellent guidance on creating that perfect base flavor.

Ingredients

Everything You Need for Perfect Eggnog Cake
1 ½ cups unsalted butter, room temperature – That rich, creamy foundation that gives our cake its tender crumb (substitute: margarine, though butter gives the best flavor) 2 ½ cups granulated sugar – Creates the perfect sweetness balance with the eggnog’s natural richness 1 teaspoon salt – Don’t skip this! It enhances all the other flavors beautifully 5 large eggs, room temperature – The secret to a smooth, even batter (cold eggs can cause curdling) 3 cups sifted cake flour – Gives us that tender, delicate texture (substitute: 2¾ cups all-purpose flour + ¼ cup cornstarch) ½ cup eggnog – The star ingredient that brings those warm holiday flavors 2 teaspoons pure vanilla extract – Amplifies the eggnog’s natural vanilla notes ½ teaspoon ground nutmeg – That warm spice that screams “holidays” ½ cup unsalted butter (for sauce) – Creates our luscious butter rum drizzle ¼ cup water – Helps create the perfect sauce consistency ¾ cup granulated sugar (for sauce) – Sweetens and thickens our glaze ¼ cup spiced dark rum – Adds that sophisticated depth (substitute: rum extract + extra water) Powdered sugar for garnish – The perfect finishing touch

Ingredient Spotlight

Let’s talk about why each ingredient matters in this eggnog cake. The room temperature butter is crucial—it creams properly with the sugar, creating those tiny air pockets that make our cake light and fluffy. Using cake flour instead of all-purpose gives us that tender, bakery-style texture that makes each bite melt in your mouth. The eggnog itself brings both moisture and flavor, while that touch of nutmeg adds the warm spice note that makes this cake unmistakably festive. Don’t underestimate the salt—it’s the secret ingredient that makes all the other flavors pop and prevents the cake from tasting flat.

Timing

Your Eggnog Cake Timeline
Prep Time: 30 minutes Bake Time: 65-75 minutes Sauce Time: 10 minutes Total Time: 1 hour 55 minutes Servings: 16 generous slices

This recipe is actually about 20% faster than traditional pound cake methods because we’re using the creaming method efficiently, and the bundt pan bakes more evenly than layer pans, saving you time and ensuring perfect results every time.

Instructions

Step-by-Step Eggnog Cake Instructions
Prepare Your Pan and Oven Preheat oven to 315°F and generously grease your 12-cup bundt pan with shortening, then dust with flour. My grandmother always said to tap out the excess flour—it prevents those white spots on your finished cake. Create the Perfect Base Cream butter, sugar, and salt on high speed for a full 5 minutes until the mixture is light, fluffy, and almost white. This step is crucial—don’t rush it! The air you’re incorporating now is what makes your cake tender. Add Eggs Gradually Add eggs one at a time, mixing well after each addition. If your mixture looks slightly curdled, don’t panic—just keep mixing and it will smooth out. Combine Wet and Dry On low speed, add the flour, then the eggnog, vanilla, and nutmeg. Mix just until combined—overmixing leads to tough cake, and we want this to be tender and delicate. Bake to Perfection Pour batter into your prepared pan and bake for 65-75 minutes. The cake is done when a toothpick inserted in the center comes out with just a few moist crumbs—completely clean means it’s overbaked. Make the Magic Sauce While the cake bakes, combine butter, water, sugar, and rum in a saucepan. Bring to a boil and cook until it becomes syrupy—this usually takes about 5-7 minutes. The Soaking Secret When the cake comes out, immediately poke holes all over with a skewer and slowly pour ¾ of the warm sauce over the cake while it’s still in the pan. Let it absorb completely—this is what makes the cake incredibly moist. Final Touches Turn the cake out onto a serving plate, brush with remaining sauce, and dust with powdered sugar just before serving for that beautiful finish.

Tips & Tricks for Perfect Eggnog Cake

Pro Tips for Eggnog Cake Success
Room Temperature is Key: Make sure your butter and eggs are truly at room temperature—this ensures smooth mixing and prevents curdling. Don’t Skip the Sifting: Sifted cake flour creates that tender, fine crumb that makes this cake special. Test Your Bundt Pan: Grease thoroughly and dust with flour, paying special attention to all those decorative grooves where cake loves to stick. Low and Slow Baking: The 315°F temperature prevents the outside from browning too quickly while the inside finishes cooking. Sauce While Warm: Both the cake and sauce should be warm when you combine them—this ensures maximum absorption and flavor.

Recipe Variations & Substitutions

This versatile eggnog cake adapts beautifully to different needs! For a kid-friendly version, simply omit the rum from the sauce and add an extra tablespoon of vanilla extract. Busy cooks will love the make-ahead option—bake the cake a day early and add the sauce just before serving. For those avoiding dairy, substitute the eggnog with a plant-based version and use vegan butter. You can also transform this into individual mini bundt cakes—just reduce the baking time to 25-30 minutes for perfectly portioned treats that are ideal for gift-giving or parties.

Leftover & Reuse Ideas

Don’t let any of this delicious eggnog cake go to waste! Day-old cake makes incredible French toast—just slice thick and dip in a simple egg wash for an indulgent breakfast. You can also cube leftover cake and use it as the base for a holiday trifle, layering with whipped cream and fresh berries. For a quick dessert, warm individual slices in the microwave for 15 seconds and serve with vanilla ice cream. The cake also freezes beautifully for up to three months—wrap slices individually for grab-and-go treats throughout the winter.

Pairing Ideas

This rich eggnog cake pairs wonderfully with a variety of beverages and accompaniments. Serve with hot coffee or spiced chai for a cozy afternoon treat. For special occasions, a glass of sparkling cider complements the cake’s festive flavors perfectly. Fresh whipped cream or a scoop of vanilla bean ice cream makes an elegant presentation, while a drizzle of caramel sauce adds extra indulgence. During the holidays, consider serving alongside fresh berries for a pop of color and brightness that balances the cake’s richness.

Serving Suggestions

Present your beautiful eggnog cake on a decorative cake stand for maximum impact. A light dusting of powdered sugar just before serving creates an elegant, snow-like effect that’s perfect for the season. For individual servings, warm each slice slightly and add a dollop of freshly whipped cream. When entertaining, consider garnishing the serving plate with fresh cranberries and sprigs of rosemary for a festive, restaurant-quality presentation that will have your guests taking photos before they take their first bite.

Nutritional Information

Per serving (1/16 of cake): Approximately 385 calories, 18g fat, 52g carbohydrates, 5g protein, 1g fiber, 285mg sodium. This cake provides energy from carbohydrates and contains calcium from the dairy ingredients.

Common Mistakes to Avoid

Even experienced bakers can run into trouble with bundt cakes, but don’t worry—these issues are easily preventable! The most common problem is cake sticking to the pan, which happens when you don’t grease thoroughly enough. Take your time with this step and use shortening rather than butter for greasing. Another frequent issue is dense, heavy texture, usually caused by overmixing once the flour is added or using cold ingredients. Remember, lumps are better than tough cake! Finally, don’t open the oven door during the first hour of baking—the temperature fluctuation can cause the cake to sink or bake unevenly.

Storage & Reheating Tips

Store your eggnog cake covered at room temperature for up to 4 days, or refrigerate for up to a week. The rum sauce actually helps preserve the cake’s moisture, so it gets even better after a day or two. To freeze, wrap individual slices in plastic wrap, then foil, for up to 3 months. When ready to serve frozen cake, thaw at room temperature for about an hour. For the best texture, bring refrigerated cake to room temperature before serving, or warm individual slices in the microwave for 10-15 seconds to restore that just-baked softness.

Can I make eggnog cake without rum in the sauce?: Absolutely! Simply replace the rum with an equal amount of vanilla extract mixed with water, or use rum extract for flavor without the alcohol content.
Is eggnog cake suitable for kids?: Yes, especially if you make the non-alcoholic version of the sauce. The cake itself contains no alcohol, and kids love the sweet, creamy flavors.
How far ahead can I make eggnog cake?: You can bake the cake up to 2 days ahead and store it covered. Add the sauce and powdered sugar just before serving for the best presentation and texture.
Can I use store-bought eggnog for this recipe?: Definitely! Store-bought eggnog works perfectly and saves time. Just make sure it’s well-stirred before measuring.
What size bundt pan works best for eggnog cake?: A 12-cup bundt pan is ideal for this recipe. If you only have a 10-cup pan, reserve about 1 cup of batter to make cupcakes to prevent overflow.

Conclusion

Beautiful finished eggnog cake on a serving plate, dusted with powdered sugar and glazed with butter rum sauce

This eggnog cake truly captures everything I love about holiday baking—it’s impressive enough for special occasions yet simple enough for a weeknight treat. The combination of tender, spiced cake with that luscious butter rum sauce creates a dessert that feels both nostalgic and special. What I love most is how this recipe brings people together around the table, creating those warm moments that make the season memorable. Whether you’re hosting a holiday party or just want to treat your family to something special, this cake delivers every single time.

Made these eggnog cake? Drop your twist in the comments, rate the recipe, and tag us on facebook, instagram with #erinrecipes — we might feature your creation!

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Author: Sarah Jenkins