Eggnog Bundt Cake Recipe with Spiced Rum Glaze

This Eggnog Bundt Cake is a simple and festive holiday cake flavored with eggnog, a touch of rum and a sprinkle of nutmeg. The cake bakes up moist with a tender crumb and finishes beautifully with a smooth eggnog powdered-sugar glaze.

Details on a few ingredients

• Eggnog – This recipe was tested with almond milk eggnog for a dairy-free option. You can use traditional eggnog if you prefer.
• Rum – Two tablespoons give a subtle warmth without making the cake taste boozy. Amber, dark or white rum work; use rum extract for a non-alcoholic version.
• Sugar – The recipe uses 1 1/4 cups cane sugar, though regular granulated sugar is fine.
• Butter – Half a cup of butter is creamed with the sugar. Vegan butter was used here to keep the cake dairy-free, but dairy butter can be substituted.
• Nutmeg – A bit of nutmeg in the batter and glaze enhances the eggnog flavor.

How to make this cake

Preheat the oven to 350°F and generously grease a 10-cup bundt pan.

Sift together the all-purpose flour, baking powder, salt and ground nutmeg. Set aside.

Using an electric mixer, cream the room-temperature butter and sugar until light and fluffy. Add the eggs one at a time, mixing until incorporated, then add the rum.

With the mixer on low, add the dry ingredients in batches, alternating with the eggnog, beginning and ending with the dry ingredients. Mix until just combined.

Pour the batter into the prepared bundt pan. Tap the bottom of the pan firmly on the counter a few times to settle the batter into the pan details and release air bubbles.

Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

For the glaze, whisk together powdered sugar, eggnog and a pinch of nutmeg until smooth. Pour over the fully cooled cake, slice and serve.

Preventing bundt cakes from sticking

• Grease the pan thoroughly, paying special attention to all the crevices. Non-stick spray is convenient; you can also use butter plus a light dusting of flour.
• Let the cake cool in the pan for about 10 minutes before turning it out so it firms up and releases easily. Don’t leave it in the pan too long to avoid a soggy bottom.

Storage and freezing

Store the cake in an airtight container at room temperature for 3–4 days, glazed or unglazed. Refrigerate to extend its life a few days longer.

To freeze whole, omit the glaze, wrap the cooled cake well in plastic wrap and place it in a freezer bag for up to 3 months. Thaw at room temperature and add the glaze before serving.

Glazed slices can be arranged in a single layer in an airtight container and frozen for 2–3 months.

Key recipe tips

• This recipe fills a 10-cup bundt pan. Larger pans will require less baking time and may not be fully filled by the batter.
• Bring butter and eggs to room temperature for proper creaming and better texture.
• If you don’t need a dairy-free cake, swap in dairy butter and traditional eggnog.
• The recipe was tested with almond nog; other dairy-free nogs (for example coconut) might work but were not tested.
• Use rum extract for a non-alcoholic version.
• The glaze can be adjusted: add more powdered sugar to thicken or more eggnog to thin. Apply the glaze only after the cake is completely cool.

Other holiday cake recipes

• Easy Gingerbread Cake
• Chai Spice Cake with Spiced Cream Cheese Frosting
• Orange Spice Cake with Cream Cheese Frosting
• Apple Spice Cake with Buttercream Frosting

If you make this cake, please share your feedback or questions in the comments — it’s always lovely to hear how it turned out for you!

📖 Recipe