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Eggnog Bundt Cake

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This Eggnog Doughnut Bundt Cake is the perfect cozy treat to make this holiday season! It’s tender and moist with a hint of nutmeg and a splash of rum, just like the classic holiday drink. The best part is that once it’s cooled it gets brushed with melted butter and covered in a cinnamon nutmeg sugar, just like a doughnut. It is so delicious, you’re going to love it!

  • Author: Marisa Guerra
  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour and 25 minutes
  • Yield: 10-15 servings
  • Category: Dessert

Ingredients

Eggnog Bundt Cake

  • 360 grams (3 cups) all purpose flour, plus more for pan
  • 2 1/2 tsp baking powder
  • 1/4 tsp ground nutmeg
  • 1 tsp salt
  • 8 oz unsalted butter, softened
  • 396 grams (2 cups) granulated sugar
  • 4 large eggs, room temperature
  • 240 grams (1 cup) Alta Dena Dairy Eggnog
  • 2 tbsp white rum

Topping

  • 99 grams (1/2 cup) granulated sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 oz (1/4 cup) unsalted butter, melted

Instructions

  1. Preheat oven to 350º F.
  2. In a large bowl whisk together the flour, baking powder, nutmeg, and salt. Set aside.
  3. In a stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl.
  4. Add the eggs one at a time with the mixer on low and scrape down the sides of the bowl as needed.
  5. Beginning and ending with the flour mixture, alternate between adding the flour mixture and the eggnog. Scrape down the sides of the bowl as needed. Add the rum and mix just until it is incorporated.
  6. Coat a 10-12 cup bundt pan with nonstick spray and dust thoroughly with all-purpose flour, dumping any excess out. Make sure you get in all crevices of the pan.
  7. Carefully pour the batter into the pan. Smooth the batter out with an offset spatula.
  8. Bake for 50-55 minutes until a toothpick inserted into the center of the cake comes out clean.
  9. Cool for 5 minutes on a cooling rack before gently running a knife along the edges and center of the pan, topping the cake with another cooling rack, and carefully turning the cake out.
  10. Once the cake is cool, whisk together the sugar, cinnamon , and nutmeg in a small bowl.
  11. Place the bundt cake on a cookie sheet or on a cooling rack over a cookie sheet. Make sure the cookie sheet has raised edges.
  12. Use a pastry brush to gently brush melted butter all over the cooled cake.
  13. Spoon the cinnamon nutmeg sugar over, using your hand to help it stick to the sides. Wait a few minutes for some of it to settle and then add the rest.
  14. Transfer cake to a cake stand or plate. Enjoy!

 

Notes

  • Leftover cake can be wrapped in plastic wrap and kept at room temperature for several days, but is best enjoyed immediately. Cake can also be cut into slices, individually wrapped in plastic wrap, and stored in the freezer for several months.

Find it online: https://marisabakes.com/2025/12/12/eggnog-bundt-cake/