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eggnog Bundt cake

Homemade Eggnog Bundt Cake

  • Author: Melissa
  • Total Time: 1 hour 20 minutes
  • Yield: 12-14 servings 1x


delicious eggnog bundt cake for a fun and festive holiday dessert


Units Scale

Cake Batter:

  • 3 sticks of unsalted butter – softened
  • 3 cups of granulated sugar
  • 5 large eggs – room temperature
  • 3 cups of cake flour
  • 1/2 tsp. of salt
  • 1/2 tsp. of baking powder
  • 2 tsp. of cinnamon
  • 1 tsp. of nutmeg
  • 1 cup of eggnog
  • 2 tsp. of vanilla extract

Cream Cheese Frosting:

  • 1 stick of unsalted butter
  • 1 (8 oz.) package of cream cheese
  • 1 tsp. of vanilla extract
  • 1/4 tsp. of salt
  • 33&1/2 cups of powdered sugar
  • 1/4 tsp. of cinnamon
  • 1/4 tsp. of nutmeg


  • Grease and flour your bundt pan
  • preheat oven to 325 degrees F
  • using a medium-sized bowl, whisk flour, salt, baking powder, nutmeg, and cinnamon – set this mixture aside for later
  • using an electric mixer – mix the butter until smooth
  • add the sugar to the creamed butter and mix
  • add the eggs – one at a time until they are blended into the butter
  • using a small bowl, mix eggnog and the vanilla extract
  • alternate pouring the flour and eggnog mixture into the butter mixture and blend at a slow speed
  • mix until everything is well blended
  • pour into the greased and floured bundt pan
  • bake for one hour – insert a toothpick into the center to check for doneness. If no wet batter is on the toothpick, it is probably done
  • Cool for 10 minutes, and then turn the cake over onto a serving dish
  • allow the cake to cool completely

Cream Cheese Frosting

  • use an electric mixer, and add butter that has been cut into tablespoon-sized pieces
  • beat the butter until it is creamy
  • cut the cream cheese into sections and add to the butter mixture one at a time – mixing the whole while
  • add the vanilla extract, powdered sugar, cinnamon, and nutmeg to the mixture and mix until well blended
  • the frosting will be thick
  • spoon the frosting into a piping bag or into a baggie that has a corner snipped out for piping the frosting

Frosting the cake

  • start at the inside middle of the cake squeezing frosting up and over the top of the cake continuing on until you reach the bottom of the cake
  • continue this going all the way around the cake every 2-3 inches
  • any leftover frosting can be squeezed out into the center of the cake in a mound for serving with the slices of bundt cake


Can I Make this Cake Ahead of Time?

Yes. Although to maintain the ultimate freshness, I would not recommend making it too far in advance. Two days ahead of your dinner should still ensure the cake is fresh and delicious

Storing: Store this cake covered at room temperature

How Long will Leftovers Keep?

Leftover eggnog cake should be covered at room temperature and can last up to one week

How do You Flour a Bundt Pan?

  • Grease the pan completely. You can do this with spray oil or use a paper towel to rub butter all over the inside of the pan (make sure to get all of the cracks and crevices)
  • Add a large spoonful of flour to the bundt pan
  • Start tilting the pan and tapping the flour to move it all around the inside of the bundt pan
  • Add more flour as needed
  • Any excess flour should be dumped out

Tips and Tricks:

  • When coating the pan with flour, try to keep the coating thin and even. Any thick areas with excess flour will probably come off onto the bundt cake after you release it
  • Wait about 10 minutes before turning the cake over onto a serving plater
  • I always learned to turn the serving platter upside down and center it over the cake, and then flip both quickly to release the cake onto the pan
  • Prep Time: 20 minutes
  • Cook Time: 1 hour