Glazed Eggnog Cake
This super moist and flavorful Glazed Eggnog Cake is a must-have for your dessert table! With its tender crumb, warm spices, and rich eggnog flavor, this cake is a celebration of the season in every bite.
Why you’ll love this recipe:
- Packed with flavor – This cake is filled with creamy eggnog flavor, spices, and a hint of rum.
- Moist and tender – The texture is soft, tender, and supremely moist thanks to the cup of eggnog added to the batter. This cake stays fresh for days making it a great make-ahead dessert.
- Easy to make – This cake comes together in one bowl and just a few simple ingredients. You don’t need any special techniques or equipment—just a bowl, a mixer, and your favorite Bundt pan.
If you love eggnog, you must try my Eggnog Bread with Rum Glaze, Eggnog Custard Pie, and Leftover Eggnog Bread Pudding.
If you like Bundt cakes, try these: Apple Bundt Cake with Maple Glaze, Irish Cream Cake, or Sweet Potato Cake.
Ingredients you’ll need and why:
- Eggs: Provide structure and rise to the cake by binding the ingredients together, while also contributing to its moistness and rich texture.
- Granulated sugar: Sweetens the cake and helps create a tender crumb by incorporating air during the beating process with the eggs.
- Vanilla extract: Enhances the overall flavor profile, balancing the spices and adding a subtle sweetness.
- Vegetable oil: Adds moisture to the cake, ensuring it stays soft even after baking and storage.
- Eggnog: Infuses the batter with a rich, festive flavor while also contributing to the cake’s moist texture.
- Dark rum (optional): Provides a warm depth of flavor, complementing the spices and enhancing the eggnog’s richness.
- All-purpose flour: As the base of the cake, it provides the structure necessary for the batter to rise and hold together.
- Baking powder: A leavening agent that helps the cake rise, giving it a light and fluffy texture.
- Nutmeg: Adds a warm, aromatic spice that is quintessential to holiday desserts, highlighting the eggnog flavor.
- Powdered sugar: As the base of the glaze, it dissolves easily and provides the perfect sweet and smooth consistency to drizzle over the cake.
How to make eggnog cake:
(The full written and printable recipe is further below.)
Step #1) Using a handheld mixer or stand-mixer with paddle attachment, beat the eggs and sugar until pale and fluffy.
Step #2) With the mixer on low, slowly pour in the vegetable oil, eggnog, rum (if using), and vanilla extract. Mix until combined.
Step #3) Sift in the flour, baking powder, nutmeg, and salt. Mix until just combined.
Step #4) Pour the batter into a well-greased Bundt pan. Bake at 350F for 45 minutes.
Expert tips:
- Room temperature eggs: This will help the eggs combine with the sugar easier and create more volume for a better rise.
- Don’t overmix: Overmixing can lead to a dense cake. Mix just until the ingredients are combined.
- Grease the pan well: If using a Bundt pan, make sure it’s thoroughly greased and floured to prevent sticking or use a non-stick baking spray like Pam.
Storing & freezing instructions:
- Storing – Store the cake at room temperature in an airtight container for up to 3 days. This helps retain its moisture and freshness. If you prefer to keep it longer, you can refrigerate the cake in an airtight container for up to 5 days. Let it come to room temperature before serving for the best flavor.
- Freezing – Wrap it tightly in plastic wrap, then place it in a freezer bag or airtight container. It can be stored in the freezer for up to 3 months. Thaw the cake in the refrigerator overnight and bring to room temperature before serving.
Recipe FAQs:
Yes, you can prepare the eggnog cake in advance. It can be stored at room temperature for up to 3 days in an airtight container or in the refrigerator for up to 5 days.
Yes, you can replace the rum with more eggnog. If you still want the rum flavor, you can also add a teaspoon or two of rum extract.
Yes, you can skip the glaze if you prefer. The cake will still be delicious on its own, or you can serve it with a dusting of powdered sugar on top.
If you’ve tried this Eggnog Cake Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Eggnog Cake
Ingredients
Cake:
- 4 large eggs
- 1 & 1/4 cups (250g) granulated sugar
- 1 cup (240ml) vegetable oil
- 1 cup (240ml) eggnog
- 1/4 cup (60ml) dark rum, or more eggnog
- 2 tsp vanilla extract
- 2 cups (250g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
Glaze:
- 1 & 1/2 cups (180g) powdered sugar
- 2-3 tbsp eggnog
Optional toppings:
- ground nutmeg
- finely chopped pecans or walnuts
Instructions
- Preheat oven to 350F. Grease and flour a bundt pan. Set aside.
- Using a handheld mixer or stand-mixer with paddle attachment, beat the eggs and sugar for 3-5 minutes until pale and fluffy.
- With the mixer on low, slowly pour in the vegetable oil, eggnog, rum (if using), and vanilla extract. Mix until combined.
- Sift in the flour, baking powder, nutmeg, and salt. Mix until just combined. Pour the batter into the prepared bundt pan.
- Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean. Let cool in pan for 10 minutes, then invert the cake onto a cooling rack to cool completely before glazing.
- Add the powdered sugar to a small bowl. Whisk in the eggnog, 1 tablespoon at a time until you reach a smooth but thick consistency. Pour the glaze over the cake. Sprinkle with a little more nutmeg or chopped nuts if desired.
Notes
Recipe adapted from Plated Cravings
Can I bake this in a 9 x 13 pan to make for easier serving in my class
Hi Ann, yes you can just adjust the bake time accordingly. Enjoy!