Eggnog Bundt Cake with Eggnog Frosting Recipe (2024)

Our Eggnog Bundt Cake with Eggnog Frosting Recipe is a love of mine! I love Eggnog. Yep, it’s true! Today’s eggnog cake is heavenly. Naturally, Eggnog Frosting can’t be anything but delightful! Eggnog bundt cake with a cake mix is simple-to-make and the perfect dessert to take to your holiday parties.

Why we love Eggnog Bundt Cake with Eggnog Frosting Recipe

The holidays bring out the joy in all of us as we gather with our family and friends through out the season! It’s the time of year we tend to let our hearts open a little wider and let go of some of the busy-ness of every day life to connect.

I know so many other aspects of the season seem like they bring craziness with them, however, I hope you enjoy making this cake and sharing it with your loved ones.

How to make Eggnog Bundt Cake with Eggnog Frosting Recipe

• Get a good bundt cake pan~ I love this bundt cake pan it’s nothing fancy but it works great! Baker’s Secret 1114421 Essentials Fluted Tube/Bundt Pan

• Coat the pan really well with cooking spray being sure to get all the creases.

• Sprinkle the cinnamon and sugar generously, then rotate the pan over the sink and make sure it’s covered all the surface area and over the sink in case some spills.

• If there’s a place where the cooking spray missed it, you will know it because the mixture won’t stick there; in that case just cooking spray a little and re-coat with mixture.

Give our Cinnamon Rolls with Eggnog Frosting Recipe a try too!

• When turning cake out from pan; place the cooling rack on top of the pan then slowly turn the rack and pan upside down together and at the same time, allow to finish cooling.

Ingredients

1 15oz yellow cake mix
1 3oz dry white chocolate instant pudding mix (or vanilla)
1/2 cup light egg nog
1/2 cup light sour cream
4 eggs or I use 2 whole eggs and 4 egg whites, to reduce fat/cholesterol
1/4 cup canola oil
1 teaspoon nutmeg
1/4 cup water
Pan Coating:
1/3 cup sugar
1 1/2 teaspoon cinnamon
Frosting:
1/4 cup butter, softened
1/2 teaspoon vanilla
1/2 teaspoon nutmeg
1/8 teaspoon sea salt
2 1/2 cups powdered sugar
1/4 cup light egg nog, room temperature

Instructions

Preheat oven to 350 degrees.
Generously coat bundt pan with cooking spray.
Combine sugar and cinnamon in a small bowl; mix.
Evenly coat pan with mixture; reserving excess.
Set aside.
In a large mixing bowl combine cake mix, dry pudding mix, nutmeg; stir to combine.
Add egg nog, sour cream, eggs, canola oil, water; mix until smooth.
Pour batter into prepared pan.
Lightly tap on counter to even out batter without disturbing coating.
Sprinke reserved cinnamon/sugar mixture onto the top of the batter.
Bake 35-40 or until toothpick inserted near center removes clean.
Rest cake on rack for 10 minutes.
Turn out cake onto cooling rack and let cool completely.
Frosting:
In a mixing bowl cream butter.
Add vanilla, nutmeg, salt, adding powdered sugar 1 cup at a time alternating with 1 tablespoon eggnog.
Mix until smooth but a pourable consistency; adjust as necessary with more egg nog or powdered sugar to gain a pourable consistency.
Place Cake on serving platter, spoon frosting around the top of cake and allow to drizzle down the sides.
Serve and Enjoy!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 532Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 142mgSodium: 503mgCarbohydrates: 80gFiber: 1gSugar: 59gProtein: 10g

More Holiday Desserts

• Cinnamon Rolls with Eggnog Frosting

• Candy Cane Fudge

• Cranberry Orange Coffee Cake

• Spice Cake with Cream Cheese Frosting

• Peppermint Hot Cocoa Krispie Treats

• Festive Ginger Snap Cookies

• I love Eggnog Cookies

• Gingerbread Popcorn

Awesome tips from a reader for an alternate way to make the frosting:

I use 1/2 C. of powdered sugar, 1 T. of butter almost melted, 1/8 C of eggnog,1/2 tsp. vanilla, and 1/4 tsp. nutmeg. I whisk everything together and drizzle it on the top and let it drip down where it may. I put the cake in the refrigerator until the frosting is chilled and then slice the cake.

Eggnog Bundt Cake with Eggnog Frosting Recipe it’s beautiful and we lightened it up a bit!

One more thing before you go…

We love creating recipes and sharing our adventures with you, so if you can do us a huge favor it’d really support us! It’s easier to stay motivated to share our best with you when we hear from you! We adore our readers and it really makes our day to get comments, social tags/shares, or pins that you save for later to share with your family and friends. Our hearts sing when you do.

We SEE you and we do our very best to respond to all the love! It also amps up our mo-jo so we get lots of awesome things done around here. Please reach out if you have questions or comments via our email: ruthie@cookingwithruthie.com. We’re excited to see you again soon!

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Thanks for sharing in the CWR blog-love!

Love Always,

Ruthie & Madeliene

Eggnog Bundt Cake with Eggnog Frosting Recipe (2024)

FAQs

How long before frosting a bundt cake? ›

Bundt cake: A Bundt cake usually takes about 20 to 30 minutes to cool in the pan, and then an additional 1 to 2 hours on a cooling rack.

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How long to let bundt cake cool before flipping? ›

Once you've cooked your bundt cake and removed it from the oven, allow it to cool in the pan for 10 minutes. Then place a wire cooling rack over the base of the cake and invert the pan to release.

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Can I melt canned frosting to use as glaze? ›

Sure! Simply transfer your frosting to a microwave-safe bowl. Microwave on high to 20 to 30 seconds. Stir well, then pour over your cake (or use it for donut glaze).

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How do you decorate the top of a Bundt cake? ›

Drizzle with a Glaze or Sauce

Save the buttercream for another day because the very best, and easiest, way to decorate a Bundt cake (beyond powdered sugar, of course) is drizzling a glaze or simple sauce over the top. You see, Bundt cakes are simply stunning the way they are.

Learn More Now ›

Should I refrigerate cake before frosting? ›

"Prepare, bake, and cool the cake completely. Then, wrap each cake layer in cling film, nice and tight, and place in the fridge for at least two hours," he says. That's right, you won't be frosting your cake at room temperature; a chilled cake is essential before applying any frosting. "This step is the most important.

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How do you keep a bundt cake moist overnight? ›

Store the cake properly.

When left out at room temperature without any covering, a baked cake—even a frosted cake—dries out quickly. A better way to store cake is to cover it in plastic wrap followed by aluminum foil. This seals in moisture and prevents air from drying out the cake.

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Is it better to take a bundt cake out of the pan hot or cold? ›

After removing from the oven, place the pan on a wire rack and let cool; your recipe will specify the required time, usually from 10-20 minutes. This allows the cake to become firm enough to remove from the pan without breaking apart. Cooling too long in the pan will cause the cake to be damp and stick to the pan.

Can you use Pam to grease a bundt pan? ›

Yes, we recommend prepping Bundt® and cakes pan with *BAKING SPRAY, which is a spray that has flour in it already, such as “Baker's Joy” or “Pam for Baking.” For pans with intricate designs, a baking spray works well to get into all the nooks and crannies.

How do you coat a bundt cake? ›

The Classic Method: Fat Plus Flour

The fat and flour bake into a protective barrier around the cake, almost guaranteeing the cake's release. Pro tip: Liquid fat (melted butter or oil) does a better job getting inside nooks and crannies of Bundt pans. Sugar can also be used in place of the flour for coating.

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How is bundt cake different from regular cake? ›

A Bundt cake is baked in a fluted tube pan that is circular with a hole in the middle. It resembles a doughnut. Bundt cakes are deeper than regular cakes. The Bundt cake needs to be more moist than a regular cake because the cake mold heats faster than a regular round or square cake pan.