Eggnog Bundt Cake with Eggnog Sugar Glaze

Celebrate the holidays with this extra-special Eggnog Bundt Cake cake flavored with rich eggnog and warm spices of cinnamon and nutmeg.

Eggnog Bundt Cake Recipe with Eggnog Sugar Glaze

Prep Time: 15 Minutes Cook Time: 35 Minutes Total Time: 45 Minutes Servings: 1 Bundt Cake

I have a true addiction to eggnog this year. So much so that I have been using it in a lot of different recipes. Like this Copycat Starbucks Eggnog Latte Recipe or these amazing Eggnog pancakes.

Yep, and now I am putting a new spin on my classic vanilla bundt cake recipe. I swap out whole milk for eggnog and added in a few holiday spices.

As Emeril Lagasse would say; “We took it up a notch!” Now, I am not picky here when I say you can choose to eat this as a dessert or as a delicious morning breakfast treat. Either way, there is no bad decision.

I have to admit the instructions call for waiting for the cake to completely cool before drizzling the cake with the eggnog glaze. I can’t lie. Most times, we don’t wait for the cake to cool completely. And we almost always immediately cut a slice and drizzled it with the eggnog glaze.

There is certainly something to be said for eating this cake warm. OHHHHH and if we want to go all-out crazy, top the warm cake with a little scoop of vanilla ice cream. HOLY – DROOL!

Please note you can scroll down to get a printable list of ingredients and instructions to make.

Ingredients Needed to Make Eggnog Bundt Cake & Glaze

Cake:

• 1/2 cup butter
• 1 cup granulated sugar
• 2 eggs
• 1 tsp vanilla
• 1 cup eggnog
• 2 cups all purpose flour
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp nutmeg

Glaze:

• 2 cups confectioners’ sugar
• 1/2 cup eggnog
• 1/2 tsp cinnamon
• 1 tsp of vanilla

Additional Bundt Cake Recipe Tips

• In this recipe, I used store-bought eggnog; however, feel free to use a homemade one if you like.
• To make this a skinnier version of this recipe, swap out full eggnog for almond milk eggnog. Aldi has a great one.
• Bundt tins come in different sizes and shapes; it is important to use the right size bundt tin for the right amount of batter. In this recipe, I used a 10-inch bundt tin.

Instructions to Make Eggnog Cake With Sugar Glaze

First, you will want to preheat your oven to 350°. Prepare your bundt cake pan by spraying it with cooking spray.

Then, using a stand mixer, combine butter and sugar until fluffy. Adding one egg at a time, then the vanilla extract. Mix until well combined. Set aside.

In a separate bowl, combine your flour, baking powder, cinnamon, and nutmeg. Mix until well combined. I like to use a metal whisk. A few quick turns and you are done.

Now you are ready to combine your wet ingredients (butter and sugar) with your flour mixture. Using your stand mixer, mix well until fully incorporated.

Slowly add in your eggnog while your mixer is going. One-half cup at a time until it looks like cake batter.

Add your cake batter to the Bundt pan.

Bake at 350° for 35 minutes or until a toothpick is inserted and comes out clean. Once your cake is done baking, remove it from the oven and allow it to cool for 10 to 15 minutes.

After your cake has cooled, you can remove it from the bundt cake pan by placing a cooling rack on top and flipping it over until it releases from the pan. Leave your cake on the cooling rack.

Making your Eggnog Sugar Glaze

While your cake is baking, mix together all of your ingredients for your eggnog glaze. Combine all ingredients in a medium-sized bowl. Mix until the glaze is the consistency of honey.

Do not add glaze to your cake until it has cooled to room temperature. With the cake on a cooling rack (you may want to place a cookie sheet under to catch extra glaze) pour eggnog sugar glaze over the top surface of the cake.

Allowing it to drip down the sides. You will most likely have extra. You can reuse this glaze, or you can discard it. Cut into slices and serve. You can also garnish with more nutmeg if you desire.

Eggnog Bundt Cake with Eggnog Sugar Glaze Recipe

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