Boozy Eggnog Bundt Cake
Get the holidays rocking with this Boozy Eggnog Bundt Cake! The eggnog and rum spiced cake is drenched in a eggnog and rum glaze, and then topped with an irresistible eggnog buttercream frosting. It is to-die-for!
I can't get enough of the 'nog this time of year. Every year, as soon as I see it at the grocery store I stock up with a couple of cartons. Y'know - one for chugging, and one for baking. It's how I roll.
I debated making my Eggnog Muffins or Cranberry Eggnog Biscotti again, but really wanted to try a new recipe. Boozy Eggnog Bundt Cake. Things are just better with booze, right? If you're looking for am eggnog cocktail, check out my Baileys Eggnog!
This Boozy Eggnog Bundt Cake is also definitely not lacking in the eggnog flavor. There is eggnog in the cake, glaze, AND frosting. It doesn't get more egg noggy than that.
Jump to:
Why You'll Love This Recipe
- Full of Eggnog Flavor - this cake has eggnog in the cake, in the glaze, AND the frosting! So much eggnog!
- The Eggnog Glaze - I think what makes this boozy eggnog bundt cake special is the eggnog and bourbon glaze. It get poured over the cake directly out of the oven. Since the cake is still warm, it soaks up the glaze. This keeps the cake super moist and really brought out the eggnog (and bourbon!) flavor in the cake.
- Fun Party Dessert - since it has booze in it, it's a fun way dessert to serve at a party.
- Crowd Pleaser - everyone who has tried this dessert absolutely LOVES it. It's a tender cake with an irresistible eggnog frosting!
Ingredients
Butter - unsalted butter is used in the cake and the frosting.
Granulated and Powdered Sugar - the granulated sugar is in the cake and the powdered sugar is used in the glaze and the buttercream frosting.
Eggnog - the star of the show! This gives the cake the distinct eggnog flavor.
Spices - cinnamon and nutmeg are the main spices used in this cake.
Vanilla Extract - this is in the cake for an addition of warm sweet vanilla flavor.
Bourbon or Rum - you can use either of these in the cake and glaze.
Variations
Omit the booze - There's a lot of bourbon/rum in this cake! It's in the cake and the glaze. You could leave it out if you prefer, and just swap some more vanilla extract. Or I think there's rum extract which would also be a great option!
Rum Extract - you could use rum extract instead of vanilla extract in cake.
Step by Step Instructions
Photo 1. In a large bowl, add sugar and room temperature butter.
Photo 2. Beat with an electric mixer until combined, about 2 minutes.
Photo 3. Add the eggs, one at a time.
Photo 4. Beat to combine after each addition, until creamy.
Photo 5. Add the baking powder, salt, cinnamon, and nutmeg and beat to combine.
Photo 6. Add ⅓ of the flour, beating until just combined.
Photo 7. In a small bowl, whisk together the eggnog and bourbon.
Photo 8. Add ½ of the eggnog mixture to the batter and beat to combine.
Photo 9. Continue adding ⅓ of the flour, then the remaining eggnog mixture, ending with the last ⅓ of the flour.
Photo 10. Mix until combined.
Photo 11. Lightly grease a bundt pan and then sprinkle with flour.
Photo 12. Spread the batter into the greased pan.
Photo 13. Bake in a 350 degree F oven for 50-55 minutes.
Photo 14. Let cool for 10 minutes in the pan and then invert onto a cooling rack. Whisk together powdered sugar, bourbon, and eggnog and drizzle the glaze over the warm cake. Let cool completely.
Photo 15. In a large mixing bowl, beat together room temperature butter, powdered sugar, nutmeg, and eggnog until creamy.
Photo 16. Spread over cooled cake and then decorate with sprinkles, as desired. Slice and enjoy!
Expert Tips
- Don't overmix. Only mix until you see that all of the flour has been mixed in. Avoid overmixing, as it will affect the overall result of the cake.
- Spread batter evenly in pan. To ensure even baking, be sure to spread the batter out so it is level in the bundt pan.
- Pour the glaze over the cake while it is warm. This will encourage the glaze to soak into the cake.
Recipe FAQs
You could make this a day in advance. Be sure to keep it covered and at room temperature.
Bundt cakes are usually more dense and moist than traditional cakes, due to the design of the bundt cake pan.
I think traditionally, bourbon, whiskey, and rum pair well with eggnog. Cognac is also a popular pairing with eggnog.
Yes. You can freeze this cake for up to 3 months. Place it on a plate or platter and wrap with plastic wrap, followed by foil to ensure it is tightly wrapped. Thaw overnight before serving.
Other Holiday Desserts To Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Boozy Eggnog Bundt Cake
Ingredients
Eggnog Cake
- 3 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- ¼ teaspoon nutmeg
- ½ teaspoon cinnamon
- 1 cup unsalted butter at room temperature
- 2 cups granulated sugar
- 1 ¼ cups eggnog
- 2 tablespoon bourbon or rum
- 1 teaspoon pure vanilla extract
- 3 eggs room temperature
Bourbon/Rum Glaze
- ½ cup confectioners' sugar
- 3-4 tablespoons eggnog
- 2 tablespoons bourbon or rum
- ½ teaspoon vanilla
Eggnog Buttercream
- 1 cup unsalted butter at room temperature
- 4 cups powdered sugar
- ¼ teaspoon nutmeg
- 1 teaspoon pure vanilla extract
- ¼ cup eggnog
Instructions
Eggnog Cake:
- Preheat oven to 350 degrees. Heavily spray bundt pan with cooking oil or butter then sprinkle with flour.
- Set aside.
- In a medium bowl, mix eggnog, bourbon and vanilla.
- In a large bowl with electric mixer, cream together the butter and sugar until light and fluffy, about 2 minutes.
- Add the eggs one at a time, mixing each time just until incorporated.
- Add the baking powder, salt, cinnamon, and nutmeg to the butter mixture and beat until combined.
- Starting and ending with the flour, add ⅓ flour into wet mixture, alternating with eggnog mixture.
- Pour into prepared bundt pan and bake until done a tester inserted in the center comes out clean, about 50-55 minutes.
- Cool in the pan for 10 minutes then invert and remove from pan.
Glaze:
- In a small bowl, combine the confectioners' sugar, eggnog, bourbon and vanilla. Spoon over the top of the warm cake, allowing it to drip down the sides. Let cool completely.
Frosting:
- Beat together butter and sugar.
- Add nutmeg, vanilla and eggnog.
- Frost the cake and decorate as desired.
- Enjoy!
Notes
- Don't overmix. Only mix until you see that all of the flour has been mixed in. Avoid overmixing, as it will affect the overall result of the cake.
- Spread batter evenly in pan. To ensure even baking, be sure to spread the batter out so it is level in the bundt pan.
- Pour the glaze over the cake while it is warm. This will encourage the glaze to soak into the cake.
- Storage. Store leftovers at room temperature for up to 2 days.
Your weekend to the cabin sounds like it was so relaxing and great! so happy for you!! I need a getaway like that! 🙂 i am all about the eggnog this time of the year too!! love love love this boozy eggnog bundt cake. . delicious and love the bourbon!! happy holidays, Taylor!!
Thanks Alice! Happy Holidays to you too!
Yay, your weekend sounded so nice and relaxing! Love spending the day in the kitchen just for "fun" and not working 🙂 This eggnog bundt cake looks fabulous and the bourbon is such a nice touch! I can just imagine how amazing that glaze and frosting are too!
Thanks Kelly!
It really is so nice to leave the hustle, bustle of everyday life! Especially when it means you can leave the old computer behind! Your weekend sounds so amazing, Taylor and this bundt cake sounds EQUALLY amazing!
Exactly! Thanks, friend!
Knitting and reading sounds like a great way to spend the day! And if you add a piece of this eggnog cake, it sounds like the perfect day!
Thanks Ashley!
Your weekend at the cabin sounds divine! That's exactly what I need. A little baking just for fun and some relaxation.
And I have some leftover eggnog so I may have to get myself a bundt cake pan. This is looking priitty amazing!
Espero hacer esta receta para navidad se ve deliciosa
Can you make this in a layer cake instead? Using the same ingredients and amounts. Would you do 8 in. or 9 in.?
I haven't ever done this, but I think it would work. I would use 2 8" pans and bake them for 20-25 minutes...keeping an eye on them at the end. They'll be done when a toothpick comes out clean. Also, I would probably double the frosting 🙂
what kind of run do you use? gold, clear or spiced? I'm thinking a spiced rum would be good!
Yes, I use spiced!
Can I use alcohol eggnog and not regular eggnog?