Moist Eggnog Bundt Cake Recipe Perfect for Christmas

This eggnog bundt cake is moist and tender with a delicate hint of nutmeg and finished with a light eggnog glaze. It’s an elegant holiday dessert that’s not overly sweet—add a touch of rum for a festive, boozy note if you like.

This eggnog bundt cake captures the best qualities of the classic holiday drink: warm nutmeg, creamy richness, and a subtle rum aroma. The crumb is exceptionally moist and tender with a golden crust, and the cake is finished with a sweet eggnog glaze. The eggnog flavor is noticeable but balanced, so even folks who aren’t big fans of drinking eggnog usually enjoy this cake because of its spice notes and soft texture.

Making Eggnog Bundt Cake

A few extra steps help achieve the ideal texture and flavor for this recipe.

Begin by separating the eggs. You’ll need five eggs total: use all five yolks but only three of the whites. Whip the three egg whites with a little sugar until stiff peaks form, then set aside. Folding whipped egg whites into the batter adds lightness and prevents the cake from becoming too dense—don’t skip this step.

Next, beat the butter and sugars until fluffy. Add the oil, vanilla, and the five egg yolks, then gently incorporate the dry ingredients alternating with the eggnog and rum. This recipe uses both butter and oil: butter for flavor and oil to keep the cake tender longer. Because the cake is well-flavored, you won’t notice the oil. To reduce the chance of overmixing, whisk the dry ingredients and eggnog into the batter by hand with a wire whisk—stopping as soon as the mixture becomes smooth.

Finally, fold the whipped egg whites into the batter using a rubber spatula, working gently to preserve volume. Fold until there are no visible streaks of egg white. Pour the batter into a well-prepared bundt pan and bake.

How to Know When Your Bundt Cake is done Baking

Baking time can vary with oven differences and pan shapes; plan on 55–70 minutes. The cake is done when it pulls slightly away from the pan sides and a toothpick or skewer inserted in the center comes out clean or with a few dry crumbs.

Eggnog Glaze

After the cake cools, drizzle it with a simple eggnog glaze to add a touch of sweetness. Whisk powdered sugar with a tablespoon of eggnog and a little rum or rum extract until the glaze is smooth and white but thin enough to drizzle. Pour over the cooled cake and, if desired, finish with a light dusting of nutmeg for visual appeal.

Baking Tips

• Bring butter, eggs, and eggnog to room temperature before starting for easier mixing and better texture.
• Grease and flour the bundt pan thoroughly, paying attention to all crevices so the cake releases cleanly.
• Use store-bought eggnog for consistent flavor and sugar content; commercial eggnog helps produce reliable results.
• Use rum or rum extract in the batter—this component enhances the classic eggnog flavor and shouldn’t be omitted.
• Mix just until the dry ingredients and eggnog are incorporated to avoid a tough cake from overmixing.
• If the cake seems stuck, gently tap the sides of the pan to help release it before inverting.

For other seasonal eggnog recipes, try variations like eggnog French toast bakes, cupcakes, or pancakes—each highlights that cozy holiday flavor in a different way.