Eggnog Bundt Cake

Eggnog Bundt Cake – Cozy, Creamy, and Full of Holiday Spirit

This Eggnog Bundt Cake is everything you love about the holidays baked into one soft, spiced, melt-in-your-mouth dessert. With warm cinnamon, nutmeg, and a sweet eggnog glaze, this cake is basically Christmas on a plate!

There’s something about eggnog that instantly makes me feel festive—it’s creamy, rich, and always tastes like celebration. This cake takes all that cozy eggnog flavor and turns it into a beautiful holiday dessert that’s easy to make but looks straight out of a bakery window. Perfect for Christmas parties, potlucks, or a treat after decorating the tree!

Ingredients and Why They Work

Flour gives the cake its structure and a soft crumb that holds up beautifully in a bundt pan. Baking powder helps it rise tall and fluffy, while nutmeg and cinnamon bring that classic holiday spice you expect in anything eggnog-related. Unsalted butter adds richness, and olive oil keeps the cake moist for days (plus, it gives a subtle smoothness you’ll love).

Brown sugar deepens the flavor with caramel notes, while granulated sugar keeps the sweetness balanced. Eggs help the cake hold together and make it tender, and eggnog infuses every bite with creamy, festive flavor. A splash of rum or rum extract (totally optional) adds that traditional holiday warmth. For the frosting, cream cheese gives a creamy tang, and milk creates that smooth, pourable consistency for drizzling over your cake.

How to Make Eggnog Bundt Cake

Start by preheating your oven to 350°F and generously greasing a 10- or 12-cup bundt pan with nonstick cooking spray. You want every curve and corner coated to ensure a perfect release later.

In a medium bowl, whisk together the flour, baking powder, nutmeg, cinnamon, and a pinch of salt until everything is well blended. Set this aside—your dry mix is ready to go.

In a separate large bowl, beat the butter and both sugars together until smooth and creamy. Once the mixture looks fluffy, pour in the olive oil and keep whisking—it’ll make the batter rich and luscious. Crack in the eggs one at a time, mixing well after each one so your batter stays smooth. If you’re using rum or extract, this is the perfect time to stir it in for that warm, festive touch.

Gradually add your dry ingredients to the wet, stirring with a spatula to combine. Then pour in the eggnog and gently mix until just incorporated—no overmixing, or you’ll lose that tender crumb we’re after!

Pour the batter evenly into your prepared bundt pan, smoothing the top with a spatula. Bake for about 45 minutes or until a toothpick inserted into the center comes out mostly clean. Once baked, place the pan on a wire rack and let it cool for about 15 minutes before flipping it over to release the cake. Let it cool completely before frosting.

For the frosting, beat the cream cheese until smooth, then add the milk one tablespoon at a time until you reach your desired consistency. Drizzle over the cooled cake and let it drip beautifully down the sides. Sprinkle with a little nutmeg for a festive finish.

The first time I made this Eggnog Bundt Cake, I wasn’t sure if the kids would go for it—eggnog can be a little “grown-up,” you know? But after one bite, my youngest literally said, “Mom, this tastes like Christmas!” Now it’s become our official Christmas Eve dessert. I’ll make it while the kids wrap last-minute gifts, and the whole house smells like cinnamon, butter, and holiday magic. My husband always insists on warming his slice with a scoop of vanilla ice cream, and honestly? He’s not wrong.

FAQs About Eggnog Bundt Cake

Can I use store-bought eggnog? Absolutely! Any brand will work—use your favorite. Homemade works too if you’ve got some on hand.
What can I substitute for rum? You can skip it entirely or replace it with a teaspoon of vanilla extract for that same warmth.
How should I store this cake? Keep it covered at room temperature for up to three days or in the fridge for up to a week.
Can I freeze it? Yes! Wrap individual slices in plastic wrap and store them in a freezer bag for up to three months.
What can I add to make it extra special? A handful of chopped pecans or white chocolate chips mixed into the batter gives a fun twist.

This Eggnog Bundt Cake is soft, flavorful, and full of that nostalgic holiday spice. The combination of butter and oil keeps it perfectly moist, while the eggnog adds a richness that makes every bite taste like a cozy winter evening. It’s easy to make, looks beautiful on the table, and tastes even better the next day. Whether you serve it with coffee, cocoa, or a little extra eggnog, this cake is pure holiday happiness.

Here are some more fun recipes

• Spiced Rum Eggnog Cupcakes with Buttercream Frosting
• Homemade Eggnog Recipe For The Holidays
• Red Velvet Pound Cake Recipe With Cream Cheese Glaze
• Easy Apple Bundt Cake
• Marble Bundt Cake With Vanilla Glaze