Description
This Eggnog Bundt Cake is a festive and moist dessert infused with the rich flavors of classic eggnog, nutmeg, and vanilla. Topped with a creamy eggnog frosting, it makes a perfect centerpiece for holiday celebrations or cozy gatherings.
Ingredients
Scale
Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup eggnog
- 1 tsp vanilla extract
- 1 tsp ground nutmeg
- 1/2 tsp salt
- 3 cups all-purpose flour
- 1 tbsp baking powder
Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2-4 tbsp eggnog
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a bundt pan to ensure the cake doesn’t stick.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which creates a good base for the cake’s texture.
- Add Eggs and Wet Ingredients: Add the eggs one at a time, mixing well after each addition to fully incorporate. Then stir in the eggnog, vanilla extract, and ground nutmeg to infuse the batter with holiday flavors.
- Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the rising agents and seasoning.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overworking the batter and maintain cake tenderness.
- Pour Batter and Bake: Pour the batter into the prepared bundt pan, smoothing the top evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is done.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes, then carefully invert and remove it. Let it cool completely on a wire rack to prevent the frosting from melting.
- Prepare Frosting: For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed until combined, forming a smooth base.
- Flavor and Adjust Frosting: Add eggnog, vanilla extract, and nutmeg to the frosting, mixing until smooth. Adjust consistency with additional eggnog if necessary to make it drizzle-friendly.
- Frost the Cake: Drizzle the eggnog frosting over the cooled bundt cake evenly, allowing it to cascade down the sides for a festive finish.
Notes
- For best results, ensure all ingredients are at room temperature before starting.
- Use fresh eggnog for the most flavorful cake and frosting.
- The cake can be stored covered at room temperature for up to 3 days or refrigerated for up to one week.
- Allow the cake to cool completely before frosting to prevent melting.
- If you prefer a stronger eggnog flavor, you can add a bit more nutmeg or sprinkle some on top after frosting.
