Ultimate Holiday Eggnog Bundt Cake: Your Guide to a Moist & Festive Dessert
Prepare to enchant your taste buds and impress your holiday guests with the ultimate festive treat: the Eggnog Bundt Cake. This isn’t just any cake; it’s a wonderfully moist, exquisitely buttery, and deeply eggnog-infused bundt cake, crowned with a luscious, sweet eggnog glaze. It promises to be a show-stopping centerpiece and a delightful dessert that truly captures the spirit of the season.
Why This Eggnog Bundt Cake Will Be Your New Holiday Favorite
There’s a reason this Eggnog Bundt Cake is destined to become your go-to holiday dessert. It’s more than just a cake; it’s an experience, a symphony of flavors that evoke warmth and celebration. Imagine a rich, dense pound cake, but with the distinctive, creamy, and spiced essence of classic eggnog woven into every bite. Then, picture it generously drenched in an irresistible eggnog butter glaze, which soaks deeply into the cake’s tender crumb thanks to strategically poked holes, creating an incredibly moist and flavorful result.
The beauty of this cake extends beyond its taste. Its elegant bundt shape naturally provides a stunning presentation, requiring minimal decoration. The golden hue of the cake, glistening under a sweet, snowy glaze, makes it an ideal centerpiece for any holiday gathering, from an intimate family dinner to a lively Christmas party. Seriously, once you try a slice, you’ll find it hard to resist going back for more – it’s that good! This dessert is a must-make this holiday season, guaranteed to earn rave reviews.
If you’re looking for more festive baking inspiration, explore some of our other beloved Christmas desserts, such as Italian Rainbow Cookies, delightful Eggnog Cut-Out Cookies, a decadent Eggnog Cheesecake with Gingersnap Crust, or the classic Gramercy Tavern Gingerbread. But first, let’s dive into making this exceptional eggnog bundt cake.
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The Magic of Eggnog in Baking
Eggnog isn’t just for sipping; its unique blend of dairy, eggs, sugar, and spices like nutmeg and sometimes cinnamon makes it an extraordinary ingredient for baking. When incorporated into a cake batter, it imparts a distinct richness and a subtle, warm spice flavor that’s both comforting and undeniably festive. The creaminess of the eggnog contributes significantly to the cake’s moist texture, creating a crumb that is tender and melts in your mouth.
Using eggnog means you’re infusing your dessert with the quintessential taste of the holidays without needing to add a long list of individual spices. It simplifies the flavor profile while ensuring that classic, cozy taste that everyone loves during the colder months. This bundt cake truly highlights the versatility of eggnog, transforming a beloved beverage into an unforgettable baked good.
Key Ingredients for Your Eggnog Bundt Cake
Achieving baking perfection often comes down to the quality and preparation of your ingredients. For this Eggnog Bundt Cake, a few key elements ensure its delicious outcome:
- Good-Quality Eggnog: Whether store-bought or homemade, the flavor of your eggnog will shine through. Choose one you genuinely enjoy drinking.
- Room Temperature Ingredients: This is a golden rule in baking, especially for butter, eggs, and eggnog. Room temperature ingredients emulsify better, creating a smoother, more uniform batter. This results in a lighter, more evenly textured cake. Forget to take them out? A quick warm water bath for eggs or short bursts in the microwave for butter can help, but planning ahead is best.
- Properly Measured Flour: Incorrect flour measurement is a common baking pitfall. Always aerate your flour by fluffing it with a fork, then spoon it gently into your measuring cup, and level it off with a straight edge. Never scoop directly from the bag, as this compacts the flour and can add too much, leading to a dry, dense cake.
- Freshly Grated Nutmeg: While pre-ground nutmeg works, freshly grated nutmeg offers a far more aromatic and vibrant spice kick, elevating the eggnog glaze to new heights. A small grater (like a microplane) makes this an easy task.
How to Make Eggnog Bundt Cake: A Step-by-Step Guide
Creating this magnificent cake is simpler than you might think, making it accessible for bakers of all skill levels. Follow these detailed steps for a truly phenomenal result:
Preparing Your Pan and Dry Ingredients
- Begin by preheating your oven to 325°F (165°C). Proper preheating is crucial for an even bake.
- Generously grease and flour a 12-cup bundt pan (or a 10-cup pan if preferred). We highly recommend using a baking spray that combines oil and flour for excellent non-stick results. Ensure every crevice of the pan is coated to prevent sticking, which can be a common frustration with bundt cakes.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step ensures that the leavening agents and salt are evenly distributed throughout the dry ingredients, leading to a uniform rise. Set this mixture aside.
Crafting the Cake Batter
- Using a stand mixer fitted with the paddle attachment (or a hand mixer), cream the room-temperature unsalted butter and granulated sugar together at medium speed. Beat for 3-5 minutes, or until the mixture becomes light, fluffy, and pale in color. This creaming process incorporates air, which is vital for the cake’s tender crumb.
- Add the room-temperature eggs one at a time, beating well after each addition until fully combined. Scrape down the sides of the bowl as needed. Adding eggs individually allows them to emulsify properly with the butter and sugar, creating a stable batter.
- Next, incorporate the vanilla extract and eggnog. Mix until just combined. Be careful not to overmix at this stage.
- Finally, add the dry ingredients (the flour mixture you prepared earlier) to the wet ingredients. Mix on low speed until just combined. Overmixing the flour can develop the gluten too much, resulting in a tough cake. A few streaks of flour are acceptable; a final gentle fold with a spatula can ensure everything is incorporated without overworking the batter.
- Pour the luscious cake batter evenly into your meticulously prepared bundt pan. Gently tap the pan on the counter a couple of times to release any large air bubbles.
- Bake for 65-75 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. Oven temperatures can vary, so start checking around the 60-minute mark.
Crafting the Perfect Eggnog Glaze
- While the cake is cooling slightly in its pan (it should still be warm), it’s time to prepare the star of the show: the eggnog glaze. In a small saucepan over medium-low heat, combine the unsalted butter, extra-fine granulated sugar (or regular granulated sugar, which will just take a little longer to dissolve), eggnog, and freshly grated nutmeg.
- Whisk the mixture continuously until the butter is completely melted and the sugar has fully dissolved. It’s crucial not to let the glaze come to a boil; you want a smooth, syrupy consistency, not a caramelized one.
Glazing and Finishing Your Bundt Cake
- With the cake still warm and in the bundt pan, use a wooden skewer or the handle of a spoon to poke holes all over the surface of the cake. Make sure to poke deep enough for the glaze to penetrate.
- Carefully pour the warm eggnog glaze evenly over the entire cake, allowing it to seep into all the poked holes. This technique infuses every bit of the cake with that sweet, spiced eggnog flavor and keeps it incredibly moist.
- Transfer the glazed cake, still in its pan, to a wire rack to cool completely. This usually takes about 2 hours. Patience is key here; allowing it to cool fully in the pan prevents breakage when inverting.
- Once thoroughly cooled, invert the bundt cake onto your chosen serving plate. A quick dust of powdered sugar just before serving adds a beautiful, festive touch and enhances its stunning appearance.
This eggnog butter cake is sure to wow your holiday guests! Its rich flavor and beautiful presentation make it an unforgettable dessert that will be talked about long after the holidays are over.
The simplicity of this recipe means you’ll want to make it over and over again. It’s perfect for any holiday celebration, large or small!
The eggnog glaze adds just the right touch of sweetness and flavor, without being overly rich. It’s guaranteed to receive rave reviews from everyone who tastes it.
A final touch of powdered sugar adds a delicate finish, making this cake not only delicious but also visually stunning. Enjoy every festive bite!
Tips for a Flawless Eggnog Bundt Cake
Achieving a perfect bundt cake, especially one as rich and moist as this eggnog version, is all about attention to detail. Here are some essential tips to ensure your baking success:
- Eggnog Quality Matters: The flavor of your eggnog will greatly influence the final taste of your cake. Invest in your favorite good-quality eggnog, or consider making your own for an extra special touch.
- Room Temperature Ingredients are Non-Negotiable: We can’t stress this enough! Butter, eggs, and eggnog should all be at room temperature. This allows them to emulsify correctly, creating a smooth, homogenous batter that traps air efficiently, resulting in a lighter, more evenly textured, and moister cake. Plan ahead by taking them out of the fridge at least an hour before baking.
- Measure Flour Accurately: Over-measuring flour is a common mistake that leads to dry, dense cakes. Always aerate your flour by whisking it or fluffing it with a spoon before spooning it lightly into your measuring cup. Then, level off the top with a straight edge (like a knife). Never scoop directly with the measuring cup.
- Master Your Bundt Pan Preparation: To prevent sticking and ensure a clean release, thoroughly grease your bundt pan. We highly recommend a baking spray that contains both oil and flour. Spray every nook and cranny of the pan generously. Alternatively, you can brush softened butter into the pan, then dust it evenly with flour, tapping out any excess.
- Know Your Oven: Oven temperatures can vary significantly. An oven thermometer can help you verify your oven’s accuracy. Start checking the cake for doneness at about 1 hour. Bake until a wooden skewer or toothpick inserted into the center comes out clean, with no wet batter attached. A few moist crumbs are acceptable.
- Cooling is Crucial: Resist the urge to invert the cake too soon. Allow the cake to cool completely in the pan on a wire rack for at least 2 hours (or even longer if time permits). This allows the cake to firm up and the glaze to properly set, preventing it from breaking when you invert it onto a serving plate.
Exciting Variations to Elevate Your Eggnog Bundt Cake
While this Eggnog Bundt Cake recipe is fantastic as is, there are several ways to customize it and add your personal touch, whether you prefer a hint of spirits or additional festive spices:
- Alcoholic Infusion: For an adult-friendly version, you can add a touch of your favorite spirits. Incorporate 2-3 tablespoons of bourbon, rum, or brandy to the wet ingredients along with the eggnog and vanilla. This will deepen the flavor and add a sophisticated kick that complements the eggnog beautifully.
- Alcohol-Free Flavor Boost: If you want the taste of rum without the alcohol, add 1 to 2 teaspoons of rum extract to the wet ingredients. This provides a similar aromatic profile that pairs wonderfully with eggnog.
- Extra Spice: Enhance the warm spice profile by adding a pinch of ground cinnamon, cloves, or allspice to your dry ingredients alongside the nutmeg. About ½ teaspoon of cinnamon or ¼ teaspoon of cloves/allspice would be a good starting point.
- Nutty Crunch: Fold in ½ to 1 cup of finely chopped pecans or walnuts into the batter just before pouring it into the bundt pan for added texture and a complementary nutty flavor. You could also sprinkle candied pecans over the top of the glaze once it’s slightly set.
- Cream Cheese Glaze: For an even richer topping, consider making a cream cheese frosting with a hint of eggnog instead of the simple butter glaze.
Frequently Asked Questions About Eggnog Bundt Cake
For this particular eggnog bundt cake recipe, you will glaze it while it is still warm, but not piping hot. After the cake comes out of the oven, allow it to cool slightly in the pan for about 10-15 minutes while you prepare the glaze. Then, poke holes all over the warm cake and pour the warm glaze evenly over it. The warmth helps the glaze seep into the cake, infusing it with flavor and moisture.
Absolutely! This eggnog bundt cake is an excellent make-ahead dessert. In fact, many bundt cakes, especially those with glazes, become even more flavorful and incredibly moist as they sit overnight or for a day. You can prepare it up to 2 days in advance, allowing the flavors to meld beautifully.
To maintain its freshness and moisture, store the cake in an airtight container or wrap it tightly with plastic wrap. It will keep well at room temperature for 3 to 4 days. If you prefer, or if your kitchen is particularly warm, you can refrigerate it for up to 5 days. Just bring it back to room temperature before serving for the best texture and flavor.
Yes, this cake freezes well! To freeze, ensure the cake is completely cooled. Wrap it tightly first in plastic wrap, then again with aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Be aware that the glaze might slightly change in texture upon thawing, potentially becoming a little grainy, but the cake itself will remain delicious. Thaw the cake in the refrigerator overnight before serving.
More Delicious Bundt Cake Recipes to Explore
Easy Moist Pumpkin Spice Bundt Cake
Apple Cider Pound Cake
Lemon-Orange Pound Cake
Eggnog Bundt Cake Recipe
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Ingredients
Cake
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla
- 1 1/4 cup eggnog
Eggnog Glaze
- 1/3 cup unsalted butter
- 3/4 cup extra fine granulated sugar*
- 1/4 cup eggnog
- 3/4 teaspoon freshly grated nutmeg
Instructions
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Preheat oven to 325°F/165°C.
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Grease a 12 cup bundt pan (or 10 cup) with butter and flour or spray generously with baking spray.
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In a medium bowl whisk the flour, baking powder, baking soda, and salt. Set aside.3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt
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In the bowl of a stand mixer cream the butter and sugar at medium speed until light and fluffy, about 3-5 minutes.1 cup unsalted butter, 2 cups granulated sugar
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Add the eggs one at a time, mixing to combine after each.4 large eggs, room temperature
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Add the vanilla extract and eggnog, mix to combine.1 tablespoon vanilla, 1 1/4 cup eggnog
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Add the dry ingredients, mix until combined.
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Pour batter into the prepared pan and bake for 65-75 minutes until a toothpick entered into the center comes out clean.
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While cake is cooling slightly, make the glaze.
Glaze
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Combine all ingredients in a small saucepan over medium-low heat.1/3 cup unsalted butter, 3/4 cup extra fine granulated sugar*, 1/4 cup eggnog, 3/4 teaspoon freshly grated nutmeg
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Whisk continuously until butter is melted and sugar is dissolved. Do not bring to a boil.
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While cake is still in the bundt pan, poke holes all over the warm cake and pour glaze evenly over the cake.
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Allow cake to cool completely in pan and then invert cake onto a serving plate.
Notes
I use a baking spray that uses oil and flour. I spray the pan well and never have a problem with the cake sticking to the pan.
Allow the cake to cool completely in the pan and then invert the cake onto a serving plate.
Storage – Store in an airtight container or wrap it with plastic wrap at room temperature for 3 to 4 days. You can refrigerate it for up to 5 days.
Freezing – You can freeze this cake wrapped tightly with plastic wrap and aluminum foil for up to 3 months. Just be aware that the glaze might change in texture, and it could become a little grainy. Thaw in the refrigerator overnight.
Nutrition
Recipe slightly adapted from ImperialSugar