Boozy Eggnog Bundt Cake

Boozy Eggnog Bundt Cake: The Ultimate Holiday Dessert

The holidays are all about indulging in festive flavors, and nothing screams holiday cheer quite like eggnog. This Boozy Eggnog Bundt Cake is the perfect dessert to elevate your celebrations with its rich, moist texture and deliciously spiced eggnog flavors. A hint of bourbon or rum in both the cake and glaze adds a warming touch, while the creamy eggnog buttercream provides an extra layer of indulgence. Whether you’re hosting a party or simply want a treat to enjoy by the fire, this cake is sure to become a seasonal favorite!

Ingredients:

For the Eggnog Cake:

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1 cup unsalted butter, at room temperature
• 2 cups granulated sugar
• 1 1/4 cups eggnog
• 2 tablespoons bourbon or rum
• 1 teaspoon pure vanilla extract
• 3 eggs, room temperature

For the Bourbon/Rum Glaze:

• 1/2 cup confectioners’ sugar
• 3-4 tablespoons eggnog
• 2 tablespoons bourbon or rum
• 1/2 teaspoon vanilla extract

For the Eggnog Buttercream:

• 1 cup unsalted butter, at room temperature
• 4 cups powdered sugar
• 1/4 teaspoon nutmeg
• 1 teaspoon pure vanilla extract
• 1/4 cup eggnog

Directions:

1. Prepare the Eggnog Cake:

To start, preheat your oven to 350°F (175°C) and generously grease and flour your bundt pan, making sure every nook and cranny is covered to avoid sticking.

• In a medium bowl, mix the eggnog, bourbon (or rum), and vanilla extract, then set this aside.
• Using an electric mixer, cream together the butter and sugar in a large bowl until light and fluffy, about 2 minutes.
• Add the eggs one at a time, mixing until just incorporated after each addition.
• In a separate bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg.
• Gradually add the flour mixture and the eggnog mixture to the wet ingredients, alternating between the two and starting and ending with the flour. Mix until just combined, being careful not to overmix.
• Pour the batter into your prepared bundt pan and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan for 10 minutes before carefully inverting it onto a cooling rack. Allow it to cool completely before adding the glaze and frosting.

2. Make the Bourbon/Rum Glaze:

While the cake cools, prepare the glaze that will soak into the warm cake, adding a delicious boozy flavor.

• In a small bowl, whisk together the confectioners’ sugar, eggnog, bourbon (or rum), and vanilla extract until smooth.
• Once the cake has been removed from the bundt pan but is still slightly warm, spoon the glaze over the top, allowing it to drip down the sides. Let the cake cool completely before moving on to the next step.

3. Whip Up the Eggnog Buttercream:

For a creamy and spiced finishing touch, the eggnog buttercream frosting adds richness to the cake.

• In a large bowl, beat the butter and powdered sugar together until smooth and creamy.
• Add the nutmeg, vanilla extract, and eggnog, then continue beating until light and fluffy.
• Frost the top of the cooled cake with the buttercream, and feel free to decorate with additional garnishes like cinnamon sticks or holiday sprinkles.

Serving Suggestions:

Once frosted, slice and serve this decadent Boozy Eggnog Bundt Cake at your holiday gatherings. The flavors of eggnog, warm spices, and a touch of bourbon or rum make this cake the ultimate festive dessert. It pairs beautifully with a cup of coffee, hot cocoa, or, of course, a glass of eggnog!

Recipe Summary:

• Prep Time: 20 minutes
• Cook Time: 50-55 minutes
• Calories: 450 kcal per serving
• Yield: 12-14 slices

Why You’ll Love This Recipe:

This Boozy Eggnog Bundt Cake is the ultimate holiday showstopper. The cake itself is perfectly spiced with cinnamon and nutmeg, while the bourbon or rum adds a festive twist that complements the creamy eggnog. The combination of a sweet, boozy glaze and luscious eggnog buttercream frosting takes this dessert to the next level.

Not only is this bundt cake visually stunning, but it’s also incredibly moist and flavorful, making it a guaranteed hit at any holiday party. Whether you’re a fan of eggnog or simply love a good bundt cake, this recipe is sure to spread holiday cheer with every slice!

Boozy Eggnog Bundt Cake

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• Author: Dulcia
• Total Time: 31 minute
• Yield: 12-14 1x

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Description

This Boozy Eggnog Bundt Cake is the ultimate festive dessert for your holiday celebrations! Infused with the rich flavors of eggnog and bourbon (or rum), this cake is perfectly moist and spiced with cinnamon and nutmeg for a warm, cozy flavor. The bourbon glaze adds a luscious layer of sweetness that seeps into the cake, while the creamy eggnog buttercream gives it a luxurious finish.

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Ingredients

Scale 1x2x3x

Eggnog Cake:
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 cup unsalted butter, at room temperature
2 cups granulated sugar
1 1/4 cups eggnog
2 tablespoons bourbon or rum
1 teaspoon pure vanilla extract
3 eggs, room temperature
Bourbon/Rum Glaze:
1/2 cup confectioners’ sugar
3–4 tablespoons eggnog
2 tablespoons bourbon or rum
1/2 teaspoon vanilla extract
Eggnog Buttercream:
1 cup unsalted butter, at room temperature
4 cups powdered sugar
1/4 teaspoon nutmeg
1 teaspoon pure vanilla extract
1/4 cup eggnog

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Instructions

Eggnog Cake:
Preheat the oven to 350°F (175°C). Generously grease and flour a bundt pan, making sure to cover all areas.
In a medium bowl, mix together the eggnog, bourbon (or rum), and vanilla extract. Set aside.
In a large bowl, using an electric mixer, cream the butter and sugar together until light and fluffy (about 2 minutes).
Add the eggs one at a time, mixing until just incorporated after each addition.
Add the baking powder, salt, cinnamon, and nutmeg to the butter mixture, and beat until well combined.
Alternate adding the flour and the eggnog mixture to the wet ingredients, starting and ending with the flour. Mix until just combined.
Pour the batter into the prepared bundt pan and bake for 50-55 minutes, or until a tester inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting and removing it from the pan to cool completely.
Bourbon/Rum Glaze:
In a small bowl, whisk together the confectioners’ sugar, eggnog, bourbon (or rum), and vanilla extract.
Spoon the glaze over the top of the warm cake, allowing it to drip down the sides. Let the cake cool completely before frosting.
Eggnog Buttercream:
In a large bowl, beat the butter and powdered sugar together until smooth and creamy.
Add the nutmeg, vanilla, and eggnog, and continue beating until light and fluffy.
Frost the cake and decorate as desired.
Serving:
Slice and enjoy this delicious, boozy eggnog cake as the perfect holiday dessert!

• Prep Time: 20 minutes
• Cook Time: 50-55 minutes

Nutrition

• Calories: 450