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Round eggnog bundt cake with a few slices sliced
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Eggnog Bundt Cake

This eggnog bundt cake is moist and tender with a delicious hint of nutmeg and drizzled with eggnog glaze. It's the perfect holiday dessert that's elegant and not too sweet. Add an optional hint of rum for a boozy treat.
Course Dessert
Cuisine American
Keyword Eggnog Bundt Cake
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12 slices
Calories 444kcal

Equipment

  • bundt pan

Ingredients

Eggnog Bundt Cake

  • 3 large egg whites
  • ¼ cup granulated sugar (50 grams)
  • 2 ¾ cup cake flour (330 grams) see recipe notes
  • 1 teaspoon ground nutmeg
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter (112 grams) softened to room temperature
  • 1 cup granulated sugar (200 grams)
  • ¾ cup brown sugar (150 grams) light or dark
  • ½ cup vegetable oil (120 ml) or canola oil
  • 5 large egg yolks
  • 2 teaspoons vanilla extract
  • 2 tablespoons rum (30 ml) or 1 teaspoon rum extract
  • 1 ¼ cup eggnog (300 ml)

Eggnog Glaze

  • 1-2 tablespoons eggnog (15-30 ml)
  • 1 teaspoon rum (15 ml) or ¼ teaspoon rum extract
  • 1-2 cup powdered sugar (120 - 240 ml)

Instructions

Eggnog Bundt Cake

  • Preheat the oven to 325F (160C).
  • Grease a non-stick bundt pan, ensuring to get into all of the creases. Then dust with flour. Or brush with pan release/cake goop.
  • Whisk the egg whites until frothy, then add in ¼ granulated sugar and continue whisking until stiff peaks form. Set aside.
  • In a medium bowl, sift together the flour, nutmeg, baking powder and salt. Whisk until evenly combined.
  • In a large bowl, beat the butter, 1 cup granulated sugar and ¾ cup brown sugar until fluffy.
  • Mix in the oil, egg yolks, vanilla extract and rum (or rum extract).
  • Sift in about ½ of the flour mixture into the butter mixture. Whisk in until smooth.
  • Whisk in about ½ of the eggnog.
  • Sift in the rest of the flour mixture, and whisk in. Then whisk in the rest of the eggnog until the mixture is smooth. Stop mixing as soon as the mixture is smooth.
  • Pour the batter into the prepared pan. Bake in the preheated oven for 60-70 minutes, or until an inserted toothpick comes out clean and you see the edges starting to pull away from the pan.
  • Cool in the pan for 15-30 minutes, then gently invert onto a wire rack to continue cooling.

Eggnog Glaze

  • Whisk together 1 tablespoon eggnog, 1 teaspoon rum (or ¼ teaspoon rum extract) and 1 cup powdered sugar.
  • Whisk in a little more eggnog or powdered sugar until the consistency is thin enough to drizzle but white in color.
  • Place the cooled cake on the plate or cake stand you plan to serve it on. If the bottom is rounded, optionally saw it off using a serrated knife so that the cake sits flat on the plate.
  • Drizzle/pour the glaze over the cake.

Notes

  1. Eggs: You will need 5 eggs in total for this recipe. However, you'll use 5 large egg yolks and only 3 egg whites. 
  2. Flour: If you don't have cake flour, measure 2 ¾ cup all-purpose flour. Remove 5 tablespoons all-purpose flour. Then add in 5 tablespoons cornstarch (AKA cornflour). Sift together 3 times. 
  3. Eggnog: Eggnog should be room temperature before making the cake. I developed this recipe using commercially prepared eggnog (without rum already added to it). I highly recommend using commercially prepared eggnog, as it will lead to more consistent results as different eggnog recipes have different amounts of sugar, flavorings, etc. 
  4. Storage: Cake is best if enjoyed the same day that you bake it. It can be stored covered at room temperature for up to 3 days, or in the fridge. Let it sit on the counter and come to room temperature before enjoying. Bundt cakes freeze well. After the cake is fully cooled (but not glazed), wrap tightly in plastic, going through the whole in the middle of the cake. Then wrap the whole thing in foil. Freeze for up to 3 months. Thaw in the fridge overnight, then bring to room temperature before glazing. 
  5. Nutrition: Details are an estimate only and based on 1 slice, assuming the cake is sliced into 12 equal pieces. 

Nutrition

Calories: 444kcal | Carbohydrates: 58g | Protein: 7g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 86mg | Potassium: 167mg | Fiber: 1g | Sugar: 37g | Vitamin A: 394IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg