Eggnog Cake

This super moist and flavoful Eggnog Cake with eggnog glaze 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.

Course Dessert

Cuisine American

Method Bake

Prep Time 15

Cook Time 45

Servings servings

Calories 434

Author Lily Ernst

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.
4 large eggs, 1 & 1/4 cups (250g) granulated sugar
With the mixer on low, slowly pour in the vegetable oil, eggnog, rum (if using), and vanilla extract. Mix until combined.
1 cup (240ml) vegetable oil, 1 cup (240ml) eggnog, 1/4 cup (60ml) dark rum, 2 tsp vanilla extract
Sift in the flour, baking powder, nutmeg, and salt. Mix until just combined. Pour the batter into the prepared bundt pan.
2 cups (250g) all-purpose flour, 2 tsp baking powder, 1/2 tsp ground nutmeg, 1/2 tsp salt
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.
1 & 1/2 cups (180g) powdered sugar, 2-3 Tbsp eggnog

Notes

Leftovers can be stored at room temperature in an airtight container for up to 3 days or 5 days in the fridge.

Nutrition