Description
This Eggnog Bundt Cake with Eggnog Frosting is a festive, moist, and flavorful cake perfect for holiday celebrations. Infused with traditional eggnog flavors and warm nutmeg spice, it combines a tender crumb with a creamy, lightly spiced frosting that adds richness and indulgence to every bite.
Ingredients
Scale
Cake Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup eggnog
- 1 tsp vanilla extract
- 1 tsp ground nutmeg
- 1/2 tsp salt
- 3 cups all-purpose flour
- 1 tbsp baking powder
Frosting Ingredients
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2-4 tbsp eggnog
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly to prevent sticking.
- Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, ensuring a smooth cake texture.
- Add eggs and flavorings: Incorporate the eggs one at a time into the creamed mixture, mixing well after each addition. Then stir in the eggnog, vanilla extract, and ground nutmeg to infuse the batter with flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Mix dry and wet ingredients: Gradually add the dry ingredients to the wet batter mixture, stirring gently until just combined to avoid overmixing and a dense cake.
- Fill bundt pan: Pour the prepared batter into the greased bundt pan, smoothing the top evenly with a spatula.
- Bake the cake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool the cake: Allow the cake to cool in the pan for about 10 minutes to firm up before inverting it onto a wire rack to cool completely.
- Prepare frosting base: Beat the softened butter until creamy using a mixer or by hand to create a smooth texture for the frosting.
- Add sugar and combine: Gradually add the powdered sugar to the butter, mixing at low speed until well combined without creating a sugar cloud.
- Flavor and adjust frosting consistency: Mix in the eggnog, vanilla extract, and ground nutmeg until the frosting is smooth. Adjust the thickness by adding more eggnog if necessary.
- Frost the cake: Drizzle the prepared eggnog frosting over the completely cooled bundt cake, allowing it to cascade down the sides for an attractive finish.
Notes
- Ensure the eggs and butter are at room temperature for better mixing and improved texture.
- Do not overmix the batter once the flour is added to keep the cake tender and fluffy.
- Use fresh eggnog for the best flavor; homemade or store-bought both work well.
- If using a dark or non-stick bundt pan, reduce baking time slightly and check doneness earlier.
- Frosting consistency can be adjusted by varying the amount of eggnog to your preference.
- The cake can be stored at room temperature, covered, for up to 3 days or refrigerated up to a week.
