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Bundt pan (10–12 cup) or loaf pan
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Electric mixer (hand or stand)
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Mixing bowls
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Whisk
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Rubber spatula
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Cooling rack
Step-by-Step Instructions
Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly with butter or baking spray, making sure to coat all grooves. Lightly flour the pan to prevent sticking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together:
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Flour
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Baking powder
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Baking soda
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Salt
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Nutmeg
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Cinnamon
Set aside.
Step 3: Cream Butter and Sugar
In a large bowl, beat the butter and sugar together on medium speed for 3–4 minutes, until pale and fluffy. This step is crucial for a light texture.
Step 4: Add Eggs and Vanilla
Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Step 5: Alternate Eggnog and Flour
With the mixer on low speed, add the dry ingredients in three additions, alternating with the eggnog in two additions. Begin and end with the dry ingredients.
Do not overmix—stop as soon as everything is combined.
Step 6: Bake
Pour the batter into the prepared pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted comes out clean.
If the top browns too quickly, loosely tent with foil during the last 10 minutes.
Step 7: Cool
Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely before glazing.
How to Make the Eggnog Glaze
In a small bowl, whisk together:
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Powdered sugar
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Eggnog
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Vanilla
Adjust the consistency by adding more eggnog (for a thinner glaze) or more sugar (for thicker glaze).
Drizzle generously over the cooled cake and allow it to set for 10–15 minutes.
Flavor Variations You’ll Love
Spiked Eggnog Cake
Add 1–2 tablespoons rum, bourbon, or brandy to the batter for an adult twist.
Eggnog Pound Cake
Bake in loaf pans and extend baking time to 60–70 minutes.
Nutty Eggnog Cake
Fold in ¾ cup chopped pecans or walnuts for added texture.
Cream Cheese Glaze Option
Replace the glaze with a cream cheese icing for a richer finish.
Pro Baking Tips for Perfect Eggnog Cake
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Use full-fat eggnog for the best flavor
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Bring eggs and butter to room temperature
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Don’t overmix after adding flour
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Always glaze once cake is completely cool
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Let cake rest overnight for best flavor
How to Store Eggnog Cake
Room Temperature
Store covered at room temperature for up to 3 days.
Refrigerator
Refrigerate for up to 7 days in an airtight container.
Freezing
Freeze unglazed cake for up to 3 months. Thaw overnight and glaze before serving.
Serving Suggestions
Eggnog cake pairs beautifully with:
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Hot coffee or espresso
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Spiced tea
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Vanilla ice cream
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Fresh whipped cream
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A dusting of powdered sugar
It’s perfect for brunch, dessert tables, or gifting.
Nutritional Overview (Approximate)
Per slice (1/12 cake):
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Calories: 380
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Fat: 18g
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Carbohydrates: 48g
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Protein: 6g
(Values vary depending on eggnog brand and glaze amount.)
Frequently Asked Questions
Can I use store-bought eggnog?
Yes, and it works perfectly. Choose full-fat for best results.
Can I make this cake without alcohol?
Absolutely. This recipe is alcohol-free unless you choose to add it.
Can I make it gluten-free?
Yes, substitute a 1:1 gluten-free flour blend.
Why does eggnog cake taste better the next day?
The spices and moisture settle, enhancing flavor and texture overnight.
Why Eggnog Cake Is a Holiday Must-Bake
Eggnog cake is more than a dessert—it’s a holiday tradition baked into a slice. It’s comforting, nostalgic, and festive without being complicated. Whether you’re hosting a celebration or baking just for joy, this cake always delivers.
Once you make it, it becomes a recipe you’ll return to year after year.
