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Cozy Eggnog Bundt Cake with Nutmeg Glaze

Cozy Eggnog Bundt Cake - featured image
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A moist, tender holiday Bundt cake made with real eggnog and spiced with fresh nutmeg, finished with a creamy nutmeg glaze. It is rich, festive, and perfect for gift-giving or holiday gatherings.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1 ½ cups granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup full-fat eggnog
  • 2 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon freshly grated nutmeg
  • ½ teaspoon cinnamon
  • ½ cup buttermilk
  • 1 cup confectioners’ sugar (for glaze)
  • 2–3 tablespoons eggnog (for glaze)
  • ½ teaspoon nutmeg (for glaze)
  • ½ teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease and flour a 10-12 cup Bundt pan, ensuring all nooks are coated.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, 1 teaspoon nutmeg, and cinnamon. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar on medium-high speed for 4-5 minutes until pale and fluffy.
  4. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract. Scrape down the sides of the bowl.
  5. In a separate small bowl, mix the eggnog and buttermilk.
  6. With the mixer on low speed, add the dry ingredients in three parts, alternating with the eggnog/buttermilk mixture. Start and end with dry ingredients. Mix until just combined.
  7. Pour batter into the prepared Bundt pan and smooth the top.
  8. Bake for 50-60 minutes. Do not open the oven door before 45 minutes. Check doneness with a wooden skewer; it should come out clean or with moist crumbs.
  9. Let the cake cool in the pan for 15 minutes, then invert onto a cooling rack to cool completely.
  10. Whisk together confectioners’ sugar, 2 tablespoons eggnog, ½ teaspoon nutmeg, and ½ teaspoon vanilla. Add more eggnog if needed for drizzle consistency.
  11. Drizzle glaze over the completely cooled cake and let set for 10 minutes before slicing.

Notes

Ensure all ingredients are at room temperature for best results. Do not overmix the batter once flour is added to prevent toughness. If the cake browns too quickly, tent with foil after 30 minutes. The cake tastes better the next day as flavors meld. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based butter and oat milk eggnog.

Nutrition

Keywords: eggnog cake, bundt cake, holiday baking, nutmeg glaze, christmas dessert, eggnog dessert, cozy baking

Find it online: https://lunafeast.com/cozy-eggnog-bundt-cake-best-holiday-bake/