Decadent Eggnog Bundt Cake Recipe for Holiday Brunch

The rich, cozy flavor of the holidays shines in this Eggnog Bundt Cake—egg nog infused into the batter and finished with a silky eggnog glaze. It’s an easy, crowd-pleasing dessert that looks impressive on a holiday table while remaining simple to prepare.

Why We Love Easy Eggnog Cake

• This cake uses creamy eggnog in the batter and in the glaze, giving a classic holiday spice and richness throughout.
• A Bundt pan creates a moist, attractive cake that feels special without extra fuss.
• Starting with a box cake mix keeps the recipe quick and forgiving—perfect when you’re busy with other holiday tasks.
• The eggnog glaze is simple to whisk together and adds a glossy, festive finish that enhances both flavor and presentation.

Ingredients You’ll Need

Pantry: One box of butter pecan cake mix, ground nutmeg, and powdered sugar for the glaze.

Refrigerated: Eggnog (for batter and glaze), salted butter, sour cream (or plain Greek yogurt), and large eggs.

How to Make Eggnog Cake

STEP 1 Preheat the oven to 350°F (175°C). In a large bowl, whisk together the cake mix and 1 teaspoon ground nutmeg; set aside.

STEP 2 Add 1 cup eggnog, 1/2 cup melted salted butter, 1/2 cup sour cream, and 3 large eggs to the dry mix. Beat with a hand mixer until smooth and fluffy.

STEP 3 Generously coat a 12-cup Bundt pan with non-stick spray or prepared pan release. Spoon the batter into the pan and spread evenly. Bake 28–35 minutes, or until a toothpick inserted between the outer edge and center tube comes out clean.

STEP 4 Let the cake cool in the pan for about 10–15 minutes, then invert onto a plate or cake stand. Allow to cool completely before glazing.

STEP 5 For the glaze, whisk 1 1/2 cups powdered sugar with 2 tablespoons eggnog. Add additional eggnog a little at a time until you reach a thick but pourable consistency.

STEP 6 Slowly drizzle the glaze over the cake, letting it cascade down the sides. Let the glaze set slightly, then slice and serve.

Tips & Tricks

• Spray the Bundt pan right before adding batter so the non-stick coating stays effective. Alternatively use a trusted pan release method.
• Because Bundt cakes tend to stay moist, gentle mixing until combined is fine—no need to worry excessively about overmixing.
• Sour cream adds tenderness and moisture; Greek yogurt is a good one-to-one substitute if preferred.
• Glaze consistency matters: aim for a glaze that clings briefly to the cake before slowly running down. Thin with more eggnog or thicken with more powdered sugar as needed.
• Store the cake covered at room temperature for 2–3 days. If you need to keep it longer, refrigerate up to 5–6 days once glazed is set, or freeze wrapped for up to two months.

Eggnog Cake FAQ

What makes a Bundt cake different?

A Bundt cake is defined by the pan used: a fluted, ring-shaped pan that creates a decorative shape. The batter itself can be any cake type, but the pan gives the cake its distinctive appearance.

Is store-bought eggnog alcoholic?

Commercial eggnog sold in grocery stores is typically non-alcoholic. Some traditional homemade recipes or specialty liqueurs include rum, bourbon, or brandy, but alcohol is optional depending on your preference.

How is eggnog different from milk?

Eggnog starts with milk or cream but includes eggs, sugar, and spices, producing a richer, thicker, and often frothier beverage. Store-bought eggnog is usually less frothy than homemade versions that use more egg.

Other Recipes You May Like

• Eggnog Thumbprint Cookies
• Nutmeg Coins with Eggnog Glaze
• Sour Cream Coffee Cake
• S’mores Chocolate Chip Bundt Cake
• Eggnog Whoopie Pies