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Eggnog Bundt Cake with Eggnog Frosting

Moist Eggnog Bundt Cake with Eggnog Frosting for the Holidays

This Eggnog Bundt Cake with Eggnog Frosting is a festive delight, perfect for holiday gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Butter Softened, can be replaced with margarine for a dairy-free option.
  • 1.5 cups Granulated Sugar Can substitute with brown sugar for deeper flavor.
  • 1 cup Eggnog Store-bought or homemade.
  • 4 large Eggs Room temperature for best results.
  • 1 teaspoon Vanilla Extract Almond extract is a great substitute.
  • 0.25 teaspoon Ground Nutmeg Can substitute with cinnamon.
  • 0.5 teaspoon Salt Adjust to taste.
  • 2 cups All-purpose Flour Substitute with a gluten-free blend for a gluten-free option.
  • 1 tablespoon Baking Powder Ensure freshness for optimal rising.
For the Frosting
  • 0.5 cup Unsalted Butter Softened.
  • 2 cups Powdered Sugar Adjust for desired sweetness.
  • 0.25 cup Eggnog Adjust for preferred consistency.
  • 1 teaspoon Vanilla Extract
  • Ground Nutmeg Optional for garnish.

Equipment

  • Bundt pan
  • mixing bowl
  • electric mixer
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease your bundt pan with butter or baking spray.
  2. Cream together 1 cup of softened unsalted butter and 1 ½ cups of granulated sugar using an electric mixer until light and fluffy, about 3-5 minutes.
  3. Add 4 large eggs one at a time, then blend in 1 cup of eggnog, 1 teaspoon of vanilla extract, and ¼ teaspoon of ground nutmeg until combined.
  4. In a separate bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and ½ teaspoon of salt.
  5. Gently fold the dry ingredients into the wet mixture until just combined.
  6. Pour the batter into the prepared bundt pan and bake for 50-60 minutes, or until a toothpick comes out clean.
  7. Let the cake cool for about 10 minutes in the pan before inverting onto a wire rack to cool completely.
  8. Prepare the frosting by beating ½ cup of softened unsalted butter until smooth, then gradually add 2 cups of powdered sugar and mix in ¼ cup of eggnog and 1 teaspoon of vanilla extract.
  9. Once the cake is cool, drizzle the frosting over the top and sprinkle with additional ground nutmeg if desired.
  10. Slice and serve your beautifully frosted Eggnog Bundt Cake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 35gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

Ensure butter and eggs are at room temperature. Do not overmix the batter to keep the cake tender.

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