Eggnog Bundt Cake

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This rum and eggnog bundt cake makes a perfect Christmas cake. A butter-based vanilla cake with spiked eggnog and rum. Then, frosted with my spiked cream cheese eggnog frosting with more rum.

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And you thought eggnog was just for drinking? Right? You must try my eggnog cake recipes and you will be surprised how amazing eggnog is in a cake.

I grew up thinking eggnog was a drink you make at home during Christmas. Not until I visited the US did I know that eggnog can be bought in a carton. The first time I drank store-bought eggnog at a Christmas party, I thought it was awful. I had to double on the rum. And that tasted wonderful, well the whole evening was wonderful after that, if you know what I mean.

I never buy eggnog. To me, it will always be homemade. And, you can see from the variety of eggnog recipes on this blog, I love my eggnog. Whether it’s the classic spiked with rum or eggless, sugar-free or without alcohol, caramel, chocolate or hot cocoa. Each and every one of my eggnog recipes is homemade and from scratch.

About this cake

If you’ve never used eggnog in a cake, you are in for a surprise. It has a rich eggnog flavor with the nutmeg and added rum. This recipe is as simple as going back to basic, no-fuss, and easy.

• Cream butter and sugar
• Add eggs and vanilla
• Followed buy flour and eggnog & rum
• Bake – 50 mins
• Cool – 2 hours
• Frost – 5 minutes

You can certainly use store-bought eggnog for this recipe. And if you like a stronger rum flavor, I highly recommend adding 60 ml of rum over the still-hot cake (with a brush) as soon as it is out of the oven. The heat in the cake is great for cooking in the rum flavor.

For the frosting, of course, there is more eggnog which is spiked with rum. I’ve used mascarpone cream cheese, and yet you can easily use all butter instead. I do love the rich flavor of cream cheese on this cake when combined with the rum in the eggnog. You can also use my classic eggnog buttercream or maple buttercream instead. Also, I have used cooked marzipan recipe to decorate the cake for Christmas.

Ingredients and substitutes

• Butter – I prefer to use unsalted butter so I can control the quantity of salt in my recipe. And yet, if salted butter is all you have, go ahead and use it. Just omit salt in the recipe.
• White sugar – White sugar contributes to a nice soft tender crumb and gives a nice color. You can add brown sugar. It will contribute to taste and color differently. 
• Eggs – Always use large size eggs when baking unless specified. The size of the eggs varies these days significantly. So as a guide, one large egg weighs between 50 to 60 grams.
• Vanilla – A good quality vanilla will make a huge difference in anything you make. Premium vanilla can be expensive, which is why I make my homemade vanilla extract, bean paste or sugar.
• All-purpose flour – Yes, regular plain flour (maida) is all you need for this cake. And, since self-raising flours contain leavening they must be used with caution.
• Eggnog – I am using homemade eggnog but you can also use store-bought eggnog.

Step by step instructions

• Preheat the oven at 170 C/ 340 F.
• Grease and flour a 9-cup bundt pan – dust-off excess flour.
• Combine dry ingredients – flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg – set aside.
• In the bowl of a stand mixer with the paddle attachment cream butter and sugar until light and fluffy. Add eggs, one at a time.
• Next, add the flour, eggnog, and rum in three batches – making sure to combine well.
• Lastly, add the vanilla extract. Pour into the prepared baking pan.
• Bake in the preheated oven on the center rack for about 50 to 60 minutes (mine took 50 minutes) or until a skewer inserted in the center comes out clean.
• Cool in the pan for 10 minutes then invert it on a cooling rack to cool completely.

Buttercream

• In the bowl of a stand mixer with paddle attachment, cream butter and cream cheese until smooth. Add the eggnog, rum, and vanilla – combine well.
• Finally, add the powdered sugar, one cup at a time.
• Once all the powdered sugar is in, continue to whip for 2 full minutes until light and fluffy.
• Gently spoon the mixture over the cake I like to add the remaining frosting in the center gap.
• Decorate as desired. I’ve used marzipan decorations for this one.

Frequently asked questions

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