Boozy Eggnog Bundt Cake Recipe

I finally nailed my Boozy Eggnog Bundt Cake thanks to one surprising step that infuses the batter with rum and eggnog in a way that made me rewrite the recipe.

Jump to Recipe

I never expected a Boozy Eggnog Bundt Cake to turn one slice into an event. Using eggnog and a generous splash of dark rum I ended up with something dangerously good, the kind of Eggnog Rum Cake Recipe you tell your friends about, but kinda want to keep secret.

The texture is tender, the flavors slap you sideways in the best way, and I kept finding excuses to go back for another bite. If you like bold holiday desserts, this is worth the detour, trust me, you won’t see it coming.

Ingredients

Print Recipe (No Advertisments)

Provides structure, mostly carbs, low fiber, makes cake tender when not overmixed.
Adds richness and moisture, mostly fat, helps brown crust, gives buttery flavor.
Sweetens, carbs only, helps keep crumbs moist and texture soft.
Provides protein and structure, add moisture and help the cake rise.
Brings festive flavor, dairy richness plus spices, adds liquid, higher calories.
Gives boozy warmth, low calories, flavor concentrates as alcohol bakes off.
Adds tang, tender crumb, some protein and fat, keeps cake moist.
Makes silky glaze, pure sweetness, dissolves quickly, adds pretty sheen.
Warm spice, small amount boosts aroma and holiday flavor without extra sweetness.

Ingredient Quantities

For the cake
- 3 cups (360 g) all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 teaspoons ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 cup (226 g) unsalted butter, softened, room temp
- 1 3/4 cups (350 g) granulated sugar
- 3 large eggs room temp
- 1 tablespoon vanilla extract
- 1 cup (240 ml) eggnog
- 1/2 cup (120 ml) dark or spiced rum
- 1/2 cup (120 g) sour cream or plain Greek yogurt

For the eggnog rum glaze
- 1 1/2 cups (180 g) powdered sugar, sifted
- 3 to 4 tablespoons eggnog
- 2 tablespoons dark or spiced rum
- Pinch ground nutmeg

For the eggnog buttercream frosting
- 1/2 cup (113 g) unsalted butter, softened
- 2 to 2 1/2 cups (240 to 300 g) powdered sugar, sifted
- 3 to 4 tablespoons eggnog
- 1 to 2 tablespoons dark or spiced rum
- 1/2 teaspoon vanilla extract
- Pinch ground nutmeg
- Optional pinch salt to taste

Optional garnish
- Extra ground nutmeg for sprinkling
- Toasted chopped pecans or walnuts, if you want

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F (175°C). Grease and flour a 10 cup bundt pan well, or spray with baking spray that has flour. Whisk together 3 cups flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon kosher salt, 1 1/2 teaspoons nutmeg and 1/2 teaspoon cinnamon in a bowl and set aside.

2. In the bowl of a mixer beat 1 cup softened unsalted butter with 1 3/4 cups granulated sugar until light and fluffy, about 3 to 4 minutes. Add the 3 large room temp eggs one at a time, mixing after each, then beat in 1 tablespoon vanilla.

3. In a measuring cup stir together 1 cup eggnog, 1/2 cup dark or spiced rum and 1/2 cup sour cream or Greek yogurt until smooth.

4. With mixer on low add the flour mixture to the butter mixture in three additions, alternating with the eggnog mixture, beginning and ending with the dry ingredients. Mix just until combined and scrape the bowl a couple times so nothing is hiding. Dont overmix or the cake will be tough.

5. Scrape the batter into the prepared bundt pan, smooth the top. Bake 50 to 60 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. If the top browns too fast tent loosely with foil after 30 minutes. Let the cake cool in the pan 10 to 15 minutes then invert onto a rack to cool completely.

6. While the cake cools make the eggnog rum glaze: whisk 1 1/2 cups sifted powdered sugar with 3 to 4 tablespoons eggnog, 2 tablespoons dark or spiced rum and a pinch of nutmeg until pourable. Add more eggnog if needed to reach a thin glaze.

7. Place the cooled cake on a plate and drizzle the glaze over the top, letting it drip into the bundt ridges. Let the glaze set a few minutes while you make the frosting.

8. For the eggnog buttercream beat 1/2 cup softened unsalted butter until creamy. Gradually add 2 to 2 1/2 cups sifted powdered sugar, then beat in 3 to 4 tablespoons eggnog, 1 to 2 tablespoons dark or spiced rum, 1/2 teaspoon vanilla and a pinch of nutmeg. Add a small pinch of salt if you want it to pop. Adjust sugar or eggnog so frosting is spreadable; chill 10 minutes if it gets too soft.

9. Spread or pipe the buttercream over the glazed cake, sprinkle with extra nutmeg and top with toasted chopped pecans or walnuts if using. Let the cake rest about 30 minutes so glaze and frosting set before slicing. Store covered in the fridge up to 3 to 4 days.

Equipment Needed

1. 10-cup bundt pan (well greased and floured or use baking spray with flour)
2. Stand mixer with paddle attachment, or a hand mixer plus a large mixing bowl if you don’t have one
3. Medium bowl and a small bowl (for dry mix and for the glaze)
4. Measuring cups and spoons, plus a liquid measuring cup for the eggnog and rum
5. Sifter or fine mesh sieve (for powdered sugar and to aerate flour)
6. Whisk (for the glaze and beating small things)
7. Rubber spatula and an offset spatula or knife (scrape the bowl and smooth the top)
8. Cooling rack and toothpick or cake tester (to check doneness)
9. Piping bag or a sturdy spoon/knife for spreading the buttercream, plus a baking sheet to toast nuts if using

FAQ

Can I leave out the rum or use something else? Yes. You can skip the rum and replace the 1/2 cup in the batter with 1/2 cup extra eggnog or milk, and use 1 to 2 teaspoons rum extract if you still want that flavor. For the glaze and frosting just omit the rum or use 1 teaspoon extract. If you want it stronger, brush the baked cake with 2 to 4 tablespoons of rum instead of adding more to the batter.

How do I keep the cake moist and not overbake it? Don’t overmix once you add the dry stuff, it makes the cake tough. Bake until a toothpick comes out with a few moist crumbs, not totally dry. Let the cake cool in the pan 10 to 15 minutes before turning out so it won’t crack. Brushing with a little rum or eggnog simple syrup after it cools helps keep it super moist.

Will the Bundt stick to the pan and how do I prevent it? Bundts can stick if not greased well. Use softened butter and flour or a good baking spray with flour, get into all the nooks. Tap the pan on the counter to settle batter and cool it for 10 to 15 minutes before unmolding, then invert onto a rack. If it still sticks, run a thin spatula around the edges gently.

Can I make this ahead or freeze it? Yes. The unfrosted cake keeps at room temp 2 days in an airtight container, or refrigerate up to 4 days once frosted. Freeze wrapped tightly for up to 3 months. Thaw overnight in the fridge, then bring to room temp before glazing or serving. Glaze and buttercream can be made a day ahead.

My eggnog is thin or I want non dairy, will it still work? Thin store bought eggnog is fine, but the cake will be slightly less rich. For non dairy, use a thicker alternative like coconut milk or a non dairy eggnog and add an extra pinch of nutmeg and vanilla to boost flavor. If it’s watery, reduce other liquid slightly or use a bit more sour cream.

How do I adjust the booziness without ruining texture? Don’t add a lot more liquid to the batter or the cake will be gummy. To up the kick, brush cooled cake with rum (2 to 4 tablespoons) or increase rum in the glaze or frosting. To tone it down, cut the rum in the glaze and frosting to 1 tablespoon or leave it out entirely.

Boozy Eggnog Bundt Cake Recipe Substitutions and Variations

All purpose flour
- Swap for cake flour for a lighter crumb: make cake flour from AP by, per cup, removing 2 tablespoons AP and stirring in 2 tablespoons cornstarch, or use a straight cake flour 1 to 1 by weight.
- For gluten free: use a 1-to-1 gluten free baking blend by weight (use ~360 g), and if the mix has no xanthan gum add about 1/2 teaspoon for structure.
Unsalted butter
- Use salted butter if thats what you have, just cut the recipe salt by about 1/4 teaspoon so it doesnt get too salty.
- Or use a neutral oil or melted coconut oil by equal weight (swap 1:1 by grams), note texture will be a bit different – slightly more tender.
Eggs (3 large)
- Flax “eggs” for vegan option: 3 tablespoons ground flaxseed mixed with 9 tablespoons water, let sit 5 minutes, then use in place of the 3 eggs. Structure will be a bit denser.
- Unsweetened applesauce: 1/4 cup applesauce = 1 egg, so use 3/4 cup total for 3 eggs; gives moist cake but slightly less lift.
Dark or spiced rum
- Swap with equal part bourbon or brandy for similar warmth and depth.
- Non alcoholic option: replace the 1/2 cup rum with 1/2 cup extra eggnog or apple cider plus about 1 teaspoon rum extract to mimic the flavor.

Pro Tips

1. Get ingredients to room temp for a smoother batter. If eggs are cold put them in warm water for 5 to 10 minutes. If butter is still firm cube it and let it sit in a warm spot or press it between your hands to soften faster. Dont melt the butter or the cake texture will suffer.

2. Mix as little as possible once the flour goes in. Add the dry and wet in alternating batches on low speed and stop when you still see a few streaks of flour. Scrape the bowl well, but overmixing will make the cake dense and tough.

3. For even baking and to avoid a too dark top tent loosely with foil after 30 minutes or lower the oven temp by 25 F and bake a bit longer. Rotate the pan once midway if your oven has hot spots. Use a toothpick in the thickest spot; a few moist crumbs is perfect.

4. Manage glaze and frosting texture so they dont fight each other. Make the glaze thin enough to drip but not so thin it runs off completely, then let it set before piping the buttercream. Thicken frosting with more powdered sugar or thin with more eggnog, and if it gets too soft chill it 10 minutes then rewhip. For extra moisture brush the warm cake with a simple rum syrup made by dissolving equal parts sugar in warmed rum and a splash of eggnog.

Boozy Eggnog Bundt Cake Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I finally nailed my Boozy Eggnog Bundt Cake thanks to one surprising step that infuses the batter with rum and eggnog in a way that made me rewrite the recipe.

Servings

servings

Calories

723

kcal

Equipment: 1. 10-cup bundt pan (well greased and floured or use baking spray with flour)
2. Stand mixer with paddle attachment, or a hand mixer plus a large mixing bowl if you don’t have one
3. Medium bowl and a small bowl (for dry mix and for the glaze)
4. Measuring cups and spoons, plus a liquid measuring cup for the eggnog and rum
5. Sifter or fine mesh sieve (for powdered sugar and to aerate flour)
6. Whisk (for the glaze and beating small things)
7. Rubber spatula and an offset spatula or knife (scrape the bowl and smooth the top)
8. Cooling rack and toothpick or cake tester (to check doneness)
9. Piping bag or a sturdy spoon/knife for spreading the buttercream, plus a baking sheet to toast nuts if using

Ingredients

For the cake
3 cups (360 g) all purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 teaspoons ground nutmeg
1/2 teaspoon ground cinnamon
1 cup (226 g) unsalted butter, softened, room temp
1 3/4 cups (350 g) granulated sugar
3 large eggs room temp
1 tablespoon vanilla extract
1 cup (240 ml) eggnog
1/2 cup (120 ml) dark or spiced rum
1/2 cup (120 g) sour cream or plain Greek yogurt
For the eggnog rum glaze
1 1/2 cups (180 g) powdered sugar, sifted
3 to 4 tablespoons eggnog
2 tablespoons dark or spiced rum
Pinch ground nutmeg
For the eggnog buttercream frosting
1/2 cup (113 g) unsalted butter, softened
2 to 2 1/2 cups (240 to 300 g) powdered sugar, sifted
3 to 4 tablespoons eggnog
1 to 2 tablespoons dark or spiced rum
1/2 teaspoon vanilla extract
Pinch ground nutmeg
Optional pinch salt to taste
Optional garnish
Extra ground nutmeg for sprinkling
Toasted chopped pecans or walnuts, if you want

Directions

Preheat oven to 350°F (175°C). Grease and flour a 10 cup bundt pan well, or spray with baking spray that has flour. Whisk together 3 cups flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon kosher salt, 1 1/2 teaspoons nutmeg and 1/2 teaspoon cinnamon in a bowl and set aside.
In the bowl of a mixer beat 1 cup softened unsalted butter with 1 3/4 cups granulated sugar until light and fluffy, about 3 to 4 minutes. Add the 3 large room temp eggs one at a time, mixing after each, then beat in 1 tablespoon vanilla.
In a measuring cup stir together 1 cup eggnog, 1/2 cup dark or spiced rum and 1/2 cup sour cream or Greek yogurt until smooth.
With mixer on low add the flour mixture to the butter mixture in three additions, alternating with the eggnog mixture, beginning and ending with the dry ingredients. Mix just until combined and scrape the bowl a couple times so nothing is hiding. Dont overmix or the cake will be tough.
Scrape the batter into the prepared bundt pan, smooth the top. Bake 50 to 60 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. If the top browns too fast tent loosely with foil after 30 minutes. Let the cake cool in the pan 10 to 15 minutes then invert onto a rack to cool completely.
While the cake cools make the eggnog rum glaze: whisk 1 1/2 cups sifted powdered sugar with 3 to 4 tablespoons eggnog, 2 tablespoons dark or spiced rum and a pinch of nutmeg until pourable. Add more eggnog if needed to reach a thin glaze.
Place the cooled cake on a plate and drizzle the glaze over the top, letting it drip into the bundt ridges. Let the glaze set a few minutes while you make the frosting.
For the eggnog buttercream beat 1/2 cup softened unsalted butter until creamy. Gradually add 2 to 2 1/2 cups sifted powdered sugar, then beat in 3 to 4 tablespoons eggnog, 1 to 2 tablespoons dark or spiced rum, 1/2 teaspoon vanilla and a pinch of nutmeg. Add a small pinch of salt if you want it to pop. Adjust sugar or eggnog so frosting is spreadable; chill 10 minutes if it gets too soft.
Spread or pipe the buttercream over the glazed cake, sprinkle with extra nutmeg and top with toasted chopped pecans or walnuts if using. Let the cake rest about 30 minutes so glaze and frosting set before slicing. Store covered in the fridge up to 3 to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.