Eggnog Pound Cake combines eggnog with pantry staple ingredients to make a dense dessert that’s finished off with homemade eggnog icing! Prep this holiday treat in just 15 minutes!
This Eggnog Pound Cake will be the shining star at all of your holiday gatherings this season! After all, nothing could compare to a dense, moist pound cake that’s covered in a sweet, festive eggnog icing!
I actually adapted this easy-to-make dessert from my Whipping Cream Cake recipe! The only difference is that I swapped the whipping cream out for the eggnog!
If you’ve never cooked with eggnog before then you’re in for a real treat! This cake has a mild eggnog flavor but the 2-ingredient icing and its dusting of nutmeg are really what brings that delicious holiday flavor in!
Simply snag a carton of eggnog and grab the baking ingredients from your pantry! Then just put in the 15 minutes of hands-on time that this recipe requires!
I promise you won’t be let down with this Eggnog Bundt Cake…not even a little bit!
This Eggnog Pound Cake uses mostly ingredients you likely already have on hand! The only thing you may need to run out for is the eggnog!
The first step is mixing up the cake batter! For this, you’ll need all-purpose flour, salted butter, granulated sugar, eggs, eggnog, and vanilla or rum extract.
If you’re feeling extra festive you could even add in some nutmeg to the batter! This would enhance that cozy, seasonal flavor we all love! The cake is then baked in a bundt pan that’s been greased with shortening and then coated in flour.
Once the Bundt Cake has baked it cools completely before getting its coat of homemade icing. This is made by whisking together powdered sugar and eggnog.
The Eggnog Bundt Cake is then finished off with a sprinkle of nutmeg all over the wet icing!
How To Make Eggnog Bundt Cake
- Prepare the bundt pan by greasing it with shortening, adding flour, and then wrapping it with plastic wrap. Shake the pan to coat the inside with flour and discard any excess.
- Cream the softened butter and sugar together until fluffy and pale. Then scrape the sides down and beat in the eggs one at a time.
- Add the remaining flour a cup to a time alternating with the eggnog. Just be sure to begin and end with the flour.
- Mix in the vanilla or rum extract until silky smooth.
- Pour the batter into the prepared pan then smooth out the top.
- Bake until a toothpick inserted into a thick area of the cake comes out clean. Afterward, remove the Bundt Cake from the oven and allow it to cool in the pan.
- Flip the cake onto a wirerack and allow it to cool completely before coating it with the icing.
- Prepare the icing by whisking the powdered sugar and eggnog together until smooth.
- Spread the eggnog icing over the cake and then dust with ground nutmeg. Enjoy!
Frequently Asked Questions
How Do I Store This Eggnog Cake?
Store the Eggnog cake covered using aluminum foil or plastic wrap. If you prefer, you could also slice it up and put it in an airtight container as well. Enjoy the cake for up to 3 days!
Can I Freeze This Bundt Cake?
Yes, you can, it actually freezes incredibly well! First, allow the cake to cool completely. Then wrap it in plastic wrap with a layer of aluminum foil over that. Place the cake in the freezer and eat it within 3 months.
When you’re ready to enjoy your Eggnog Cake just thaw it at room temperature. Then make the icing and top it before serving and enjoying!
How Come You Don’t Preheat The Oven First When Baking This Recipe?
Starting in a cold oven actually ensures a more even bake!
Can I Still Make This Eggnog Pound Cake Even If I Don’t Have A Bundt Pan?
Definitely! Just divide the batter between two loaf pans. The bake time should be right around 50 minutes. However, I’d suggest inserting a toothpick into the center of each loaf to check for doneness.
Could I Make This Pound Cake Recipe With Homemade Eggnog?
I’ve only made this recipe using storebought eggnog. But you could certainly give it a try making it with Homemade Eggnog!
‘Tis the season for wonderful recipes like this Eggnog Pound Cake that are filled with a classic holiday flavor! Try another great Eggnog recipe that has just as much delicious seasonal flavor as this one!
- Eggnog Ricotta Pancakes – Fluffy pancakes filled with the best flavors of the holiday, ready in just 15 minutes!
- Eggnog Hot Chocolate – Two classic winter drinks collide into one using eggnog, pantry staple ingredients, and whipped cream!
- Belgian Eggnog Waffles – Crisp, golden waffles topped with Whipped Cream, and a homemade Spiced Vanilla Syrup!
- Eggnog Pudding Shots With Rum – A creamy, adult treat that’s made in 40 minutes using only 4 ingredients!
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Eggnog Pound Cake
- Generously grease a 12-cup bundt pan with the shortening then add 1/4 cup of flour to the pan and cover with plastic wrap. Turn and shake the pan to coat the inside with flour. Discard any excess flour.
- In a large bowl or stand mixer fitted with a paddle attachment, cream together the softened butter and sugar until pale and fluffy, about 3 minutes.
- Scrape down the sides of the bowl and beat in the eggs one at a time, mixing after each addition just until the yolk is no longer visible.
- On low speed (stir on a stand mixer), add the remaining flour 1 cup at a time, alternating with the eggnog, beginning and ending with the flour. Add in the vanilla or rum extract and mix until silky smooth.
- Transfer the batter into the prepared bundt pan and smooth out the top.
- Bake for 75 to 90 minutes at 325°F (DO NOT PREHEAT OVEN) or until a cake tester or toothpick comes clean from the center.
- Remove from the oven and allow to cool in the pan for 30 minutes before flipping out onto a cake stand, wire rack, or plate and allowing to cool completely. You can use a small rubber spatula to help loosen the sides, if needed.
- In a medium bowl, whisk together the powdered sugar and eggnog for the icing until smooth.
- Spread the icing over the top of the cake and then dust with ground nutmeg. Serve at room temperature.
- Store covered at room temperature for up to 3 days.
- This cake freezes amazingly well! Allow the cake to cool completely then wrap in plastic wrap (uniced) then in aluminum foil and freeze for up to 3 months. Let thaw at room temperature. Make icing and top before serving.
- You do not want to preheat the oven because starting in a cold oven will ensure a more even bake.
- I have tested this recipe in a 10-cup bundt bant and while it fit, the top of the bundt got quite crunchy before the center was fully baked which took about 1 hour and 45 minutes.
- Usually, in baked goods, you use unsalted butter, but it’s very important that you use salted in this one since there’s no added salt in the recipe.
- If you don’t have a bundt pan, you can divide the batter between two loaf pans. Check for doneness around 50 minutes.