Get the holidays rocking with this Boozy Eggnog Bundt Cake! The eggnog and rum spiced cake is drenched in a eggnog and rum glaze, and then topped with an irresistible eggnog buttercream frosting. It is to-die-for!
Note: this recipe was originally posted in 2014 and updated on 12/4/18 with new photos. The post content and recipe remains the same from the original post.
This past weekend we headed up north to the cabin for one of the most relaxing weekends I’ve had all year. It was so, so, SO nice to leave our computers, errands, and house chores behind and feel no obligations to do anything the entire weekend.
Usually this time of year there’s a good amount of snow in the ground in northern Minnesota, but aside from being in the high 30’s there wasn’t any snow to begin with. So instead of our usual active getaway weekends spent snowshoeing and cross country skiing, we did a lot of sleeping in, eating, and reading instead. It was glorious.
While I spent a good chunk of Saturday knitting and reading, I couldn’t help but take advance of the big and beautiful cabin kitchen to do some holiday baking. I knocked off peanut butter blossoms, fudge, caramel corn, saltine toffee, and almond jam cookies off my list. Now I’m feeling even more ready for Christmas. Plus, it wasn’t “work” time in the kitchen, but more of the kitchen time when I feel more relaxed when I’m finished. Win, win.
Another holiday recipe that I checked off my list last week is this new Boozy Eggnog Bundt Cake. I can’t get enough of the ‘nog this time of year. As soon as I saw it at the grocery store I stocked up with a couple of cartons. Y’know – one for chugging, and one for baking. It’s how I roll.
I debated making my Eggnog Muffins or Cranberry Eggnog Biscotti again, but really wanted to try a new recipe. Boozy Eggnog Bundt Cake. Things are just better with booze, right?
Boozy Eggnog Bundt Cake
This cake is definitely not lacking in the booze department. Rum or bourbon in the cake. Rum or bourbon in the glaze. You could put booze in the frosting if you really wanted. You could also leave out the booze if you prefer, and just swap some more vanilla extract. Or I think there’s rum extract which would also be a great option!
This Boozy Eggnog Bundt Cake is also definitely not lacking in the eggnog flavor. There is eggnog in the cake, glaze, AND frosting. It doesn’t get more egg noggy than that.
I think what makes this boozy eggnog bundt cake special is the eggnog and bourbon glaze. It get poured over the cake directly out of the oven. Since the cake is still warm, it soaks up the glaze. This keeps the cake super moist and really brought out the eggnog (and bourbon!) flavor in the cake.
Of course I couldn’t leave it just like that, and went ahead and added an eggnog buttercream frosting to the top. I am 100% a frosting girl, so for me – the frosting makes the cake.
With the eggnog flavors and hint of bourbon, this is such a fun holiday dessert. Especially this time of year, who doesn’t like a little booze in their dessert?
- For the cake:
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 2 sticks 1 cup unsalted butter, at room temperature
- 2 cups granulated sugar
- 1 1/4 cups eggnog
- 2 tbsp bourbon or rum
- 1 tsp pure vanilla extract
- 3 eggs room temperature
- For the glaze:
- 1/2 cup confectioners' sugar
- 3-4 tablespoons eggnog
- 2 tablespoons bourbon or rum
- 1/2 teaspoon vanilla
- For the frosting:
- 1 cup unsalted butter at room temperature
- 4 cups powdered sugar
- 1/4 tsp nutmeg
- 1 tsp pure vanilla extract
- 1/4 cup eggnog
- Preheat oven to 350 degrees. Heavily spray bundt pan with cooking oil or butter then sprinkle with flour.
- Set aside.
- In a medium bowl, mix together flour, baking powder, salt, nutmeg, and cinnamon.
- In a second medium bowl, mix eggnog, bourbon and vanilla.
- In a large bowl with electric mixer, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing just until incorporated.
- Starting and ending with the flour, add 1/3 flour into wet mixture, alternating with eggnog mixture.
- Pour into prepared bundt pan and bake until done a tester inserted in the center comes out clean, about 55-60 minutes.
- Cool in the pan for 10 minutes then invert and remove from pan. Cool on a wire rack completely.
- To make the glaze:
- In a small bowl, combine the confectioners' sugar, eggnog, bourbon and vanilla. Spoon over the top of the cake, allowing it to drip down the sides.
- To make the frosting:
- Beat together butter and sugar.
- Add nutmeg, vanilla and eggnog.
- Drizzle over cake.
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LIKE THIS RECIPE? YOU’LL LOVE THESE, TOO:
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