If you don’t care to drink eggnog, why not bake with it instead? This Eggnog Bundt Cake is very moist and is perfect for the holidays!
Eggnog Bundt Cake reminds me of the boxed cake mixes you buy at the store. Even though this cake is made using real ingredients, the texture reminds me of baked Duncan Hines! It simply had to be a part of the 12 Bundt Cakes of Christmas series!
It’s super light and fluffy despite the addition of the eggnog. This cake is sure to impress everyone who is lucky enough to get a slice. The cream cheese frosting with the eggnog mixed right into it, easily puts this cake on my top 10 list.
I opted to use a store-bought eggnog rather than make my own. I also used an alcohol free version. If you like the taste of rum in your eggnog, you can certainly use it in this cake as well. I’ve just never liked the taste or smell of rum. Here’s a great homemade eggnog recipe that you can use in this recipe.
When I thought about how I wanted to display this cake, the blue cake stand kept calling to me from our cabinet. It’s a little large for this particular bundt cake. But, for some reason, I could not get the blue cake stand out of my head.
That’s the only reason why I choose to add blue and gold sprinkles to the top of my cake. They are completely optional. You might not want to use them if you’re planning to serve this cake for dessert at a grown-up holiday party.
But, as you know, Dear Reader, I’m not one to shy away from using sprinkles! Besides, it’s a Christmas bundt cake! And, Elvis sang about a Blue Christmas all the way to the bank. So, the blue cake stand won in the end!
I also wasn’t shy about using all of that delicious frosting! I transferred the frosting to a large resealable bag and cut the tip off. Then, gently squeezing the bag, I worked it back and forth, covering the top of the cake. I let the excess frosting drip into the middle of the cake and down the sides.
You can also serve the frosting in a bowl and allow guests to add a dollop or two onto their individual serving of cake. It’s up to you, after all, it’s your cake!
Eggnog Bundt Cake
For the Cake:
- 1 cup butter, softened
- 1 cup brown sugar, lightly packed
- 1/2 cup sugar
- 4 large eggs
- 1 tablespoons vanilla extract
- 1 cup eggnog
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
For the Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 4 cups confectioner's sugar
- 2 teaspoons vanilla extract
- 1/4 cup eggnog
- 1/4 cup sprinkles (optional)
For the Cake:
- Preheat oven to 350 degrees. Prepare a bundt pan by coating the inside well with non-stick cooking spray. Set aside.
- In a large mixing bowl, use a hand-held mixer to beat together the butter and both sugars until light and fluffy.
- Beat in the eggs one at a time until fully incorporated.
- Beat in the vanilla extract and eggnog until just mixed through.
- Add in the flour, baking powder, baking soda, salt, ground nutmeg and ground cinnamon. Beat until just incorporated. Do not over mix the batter.
- Transfer the batter to the prepared bundt pan and smooth out the top. Tap the pan firmly a few times onto a cutting board and place in oven.
- Bake for 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove from oven and allow to cool in the bundt pan for 20 minutes. Turn out onto a wire cooling rack to finish cooling.
For the Frosting:
- In a bowl, beat together the butter and the cream cheese until light and fluffy.
- Add the confectioner's sugar one cup at a time, fully incorporating into the butter mixture after each addition.
- Next, add the eggnog and vanilla extract. Beat until combined.
- Pour over the completely cooled cake. Garnish as preferred.