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Easy Eggnog Bundt Cake with Nutmeg Glaze

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This light and fluffy eggnog bundt cake with nutmeg glaze is a simple, one-bowl holiday dessert that delivers warm, nostalgic eggnog flavor in every bite. Perfect for Christmas brunch or dessert tables.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • 1 ½ cups (360ml) full-fat eggnog
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 ½ cups (180g) powdered sugar, sifted if clumpy
  • 3 to 4 tablespoons eggnog (for glaze)
  • ¼ teaspoon ground nutmeg (for glaze)
  • ½ teaspoon vanilla extract (for glaze)
  • Extra ground nutmeg for sprinkling on top

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-cup bundt pan thoroughly with butter or non-stick baking spray.
  2. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, nutmeg, and cinnamon for about 30 seconds.
  3. In a separate small bowl or measuring cup, whisk together eggnog, melted butter, eggs, and vanilla extract. Ensure melted butter is warm but not hot.
  4. Pour wet ingredients into dry ingredients. Stir with a whisk or spatula until just combined. A few small lumps are fine. Do not overmix.
  5. Pour batter into prepared bundt pan. Spread evenly with a spatula. Tap pan on counter a few times to release air bubbles.
  6. Bake on middle rack for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Let cake cool in pan on a wire rack for exactly 15 minutes.
  8. Place cooling rack upside down on top of pan, flip over, and lift pan off gently. Let cake cool completely before glazing (about 1 to 2 hours).
  9. For glaze: In a small bowl, whisk together powdered sugar, 3 tablespoons eggnog, nutmeg, and vanilla. Add extra tablespoon of eggnog if too thick. Glaze should be thick but pourable.
  10. Drizzle glaze over completely cooled cake. Let it drip down sides naturally. Sprinkle extra nutmeg on top. Let glaze set for about 15 minutes before slicing.

Notes

Room temperature ingredients matter. Let eggs and eggnog sit out for 30 minutes. Do not overmix batter. Grease pan thoroughly. Cool exactly 15 minutes before removing from pan. For best results, use full-fat eggnog. Cake can be stored at room temperature for up to 3 days or frozen (unglazed) for up to 3 months.

Nutrition

Keywords: eggnog bundt cake, easy eggnog cake, holiday cake, nutmeg glaze, Christmas cake, bundt cake recipe

Find it online: https://forkmila.com/easy-eggnog-bundt-cake-with-nutmeg-glaze-recipe/