Eggnog Bundt Cake with Spiced Rum Glaze

This eggnog bundt cake is rich with holiday spices and glossy with a spiced rum glaze. It tastes like a classic slice of eggnog in cake form, dense and tender, with a warm hint of nutmeg and a sweet kick from the rum.

It’s the kind of cake that feels festive enough for a party but simple enough to bake on a quiet afternoon. The glaze sets into a shiny crust that keeps every slice moist for days.

What Makes This Eggnog Bundt Cake So Good

The batter is built on a full cup of eggnog and an extra egg yolk, which keeps the crumb soft and tight without falling apart. I love how the nutmeg and vanilla deepen as the cake bakes, giving it that unmistakable holiday warmth.

It’s a straightforward loaf with a dramatic look. The bundt shape makes it dressy, but the whole cake stirs together in about 15 minutes with a bowl and a whisk. That ratio of effort to payoff keeps it in my rotation all season.

Ingredients

• 2 ½ cups (312 g) all-purpose flour: spoon and level for accuracy
• 2 tsp baking powder
• ½ tsp salt
• 1 tsp ground nutmeg: fresh-grated is strongest
• 1 cup (226 g) unsalted butter, softened: leave at room temperature 30 minutes
• 1 ½ cups (300 g) granulated sugar
• 3 large eggs, room temperature
• 1 large egg yolk, room temperature: adds richness
• 1 tbsp vanilla extract
• 1 cup (240 ml) full-fat eggnog: not low-fat, for a tender crumb

For the Spiced Rum Glaze:

• 1 ½ cups (180 g) powdered sugar
• 2 tbsp eggnog
• 1 tbsp spiced rum
• Pinch of ground nutmeg

Variations / Substitutions

• No rum: swap the spiced rum for an equal amount of more eggnog or ½ tsp rum extract.
• Dairy-free: use a good dairy-free eggnog (almond or coconut based) and vegan butter sticks; the texture stays rich.
• Nutmeg: if you have whole nutmeg, grate it fresh for a stronger flavor; pre-ground works fine, just use a little extra if it’s been in the cabinet a while.
• Glaze alternative: dust with powdered sugar instead of glazing for a simpler finish.

If you love holiday bundt cakes, a Gingerbread Bundt Cake is another favorite.

How To Make Eggnog Bundt Cake

Step 1: Whisk the Dry Ingredients

Stir together the 2 ½ cups flour, 2 tsp baking powder, ½ tsp salt, and 1 tsp nutmeg in a medium bowl. A quick whisk helps break up any lumps.

You want everything evenly distributed so the cake rises without tunnels. Set the bowl aside while you work on the butter.

Step 2: Cream the Butter and Sugar

Beat the 1 cup softened butter and 1 ½ cups sugar in a large bowl with a hand mixer on medium speed for about 3 minutes, until the mixture is pale and fluffy. Scrape the bowl once or twice so no butter sticks.

The color should look like pale yellow frosting. That air you beat in now will help the cake stay light.

Step 3: Mix in the Eggs and Eggnog

Add the 3 whole eggs and 1 yolk one at a time, beating well after each. Pour in the 1 tbsp vanilla and mix until combined. Then, with the mixer on low, add the flour mixture in three parts, alternating with the 1 cup eggnog in two parts, starting and ending with flour. Stop as soon as the batter is smooth; overmixing can make the cake tough.

The batter will be thick and creamy, with tiny flecks of nutmeg. A few streaks of flour left at the bottom will blend in when you fold by hand.

Step 4: Bake the Batter

Preheat the oven to 350°F (175°C). Grease a 10- to 12-cup bundt pan generously with butter or nonstick spray, then dust with flour and tap out the excess. Scrape the batter into the pan and smooth the top. Bake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.

The cake will be deeply golden and will start to pull away from the sides. Cool it in the pan on a wire rack for 15 minutes, then turn it out onto the rack to cool completely before glazing.

Step 5: Glaze the Cooled Cake

Whisk together the 1 ½ cups powdered sugar, 2 tbsp eggnog, 1 tbsp spiced rum, and a pinch of nutmeg until smooth. If it looks too thick, add a few drops of eggnog; too thin, stir in more powdered sugar. Place the cooled cake on a serving plate and pour the glaze slowly over the top, letting it drip down the sides.

Work the glaze back and forth with a spoon to get into the bundt grooves. Let the glaze set for about 15 minutes before you slice in. Serve the cake at room temperature, and watch the rum shine through that first bite.

Tips for the Best Eggnog Bundt Cake

• Bring the eggs, eggnog, and butter to room temperature before you start. Cold ingredients seize up the batter and can keep the cake from rising evenly.
• Use a pastry brush to butter every nook of the bundt pan, then dust with flour and knock out the excess. This is the surest way to get a clean release.
• Weigh your flour with a kitchen scale (312 g) for the most consistent crumb. Too much flour makes the cake dry.
• If the glaze thickens too fast, stir in a teaspoon of eggnog until it’s pourable again.

Bake time shifts a little depending on your pan:

Keeping the Cake Fresh

Store the cake loosely covered with foil or a cake dome at room temperature for up to 2 days. For longer keeping, refrigerate for up to 5 days; let slices come to room temperature before serving so the crumb softens again.

What to Serve With This Eggnog Bundt Cake

A thick slice goes beautifully with a strong cup of coffee or a mug of spiced tea. For something more decadent, spoon fresh whipped cream alongside and dust on extra nutmeg. The cake is rich on its own, so a little black coffee cuts through the sweetness and brings out the rum.

Frequently Asked Questions

Can I bake this in a loaf pan?

Yes, divide the batter between two greased 9×5-inch loaf pans and bake at 350°F for 35 to 40 minutes, until a toothpick tests clean.

Can I freeze the eggnog bundt cake?

Yes, wrap the fully cooled, unglazed cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge and add the glaze just before serving.

Why did my cake sink in the middle?

A sunken center usually means the cake was underbaked, the oven door was opened too early, or the batter was overmixed. Make sure all ingredients are room temperature and test the center with a toothpick before you pull it out.

Eggnog Bundt Cake Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12 servings

Calories: 380

Ingredients Method Notes

Ingredients

  

• 2 ½ cups (312 g) all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 tsp ground nutmeg
• 1 cup (226 g) unsalted butter, softened
• 1 ½ cups (300 g) granulated sugar
• 3 large eggs, room temperature
• 1 large egg yolk, room temperature
• 1 tbsp vanilla extract
• 1 cup (240 ml) full-fat eggnog
• 1 ½ cups (180 g) powdered sugar
• 2 tbsp eggnog
• 1 tbsp spiced rum
• Pinch of ground nutmeg

Method

 

1. Whisk flour, baking powder, salt, and nutmeg in a bowl.
2. Cream butter and sugar until light and fluffy, about 3 minutes.
3. Beat in eggs and egg yolk one at a time, then vanilla. Alternately add flour mixture and eggnog, mixing until just smooth.
4. Pour into a well-greased, floured bundt pan. Bake at 350°F for 50 to 55 minutes until a toothpick comes out clean. Cool 15 minutes in pan, then turn out onto a wire rack to cool completely.
5. Whisk powdered sugar, eggnog, rum, and nutmeg until smooth. Drizzle over cooled cake and let set for 15 minutes before slicing.

Notes

Grease the bundt pan with a pastry brush and butter, then flour it thoroughly; this cake has a tendency to cling in the crevices. The glaze cures into a glossy crust after about 15 minutes, so wait a bit before you slice. If you skip the rum, replace it with an extra tablespoon of eggnog and a splash of vanilla.