Get ready to elevate your holiday baking with this Eggnog Bundt Cake with Eggnog Frosting! Perfectly spiced and incredibly moist, this cake embodies the festive spirit of the season, making it an ideal dessert for holiday gatherings, family feasts, or cozy evenings at home. With a rich eggnog flavor and a luscious frosting, this delightful treat will impress everyone at your table.
Ingredients:
for the Cake:
1 cup unsalted butter, softened
2 cups granulated sugar
1 cup eggnog
4 large eggs
1 tsp vanilla extract
1 tsp ground nutmeg
1/2 tsp salt
3 cups all-purpose flour
1 tbsp baking powder
for the Eggnog Frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
2-4 tbsp eggnog (adjust for consistency)
1 tsp vanilla extract
1/2 tsp ground nutmeg
Instructions:
for the Cake:
Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly to prevent sticking.
Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
Add Eggs and Flavorings: Incorporate the eggs one at a time, mixing well after each addition. Stir in the eggnog, vanilla extract, and ground nutmeg until combined.
Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, and salt.
Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing for a tender cake.
Pour and Bake: Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cake: Allow the cake to cool in the pan for about 10 minutes before carefully removing it and placing it on a wire rack to cool completely.
for the Eggnog Frosting:
Beat the Butter: In a mixing bowl, beat the softened butter until creamy and smooth.
Add Powdered Sugar: Gradually mix in the powdered sugar at low speed until fully combined.
Incorporate Eggnog and Flavor: Add the eggnog, vanilla extract, and ground nutmeg, mixing until smooth. Adjust the consistency of the frosting by adding more eggnog if needed.
Frost the Cake: Once the bundt cake is completely cool, drizzle the eggnog frosting over the top, allowing it to cascade down the sides for a beautiful presentation.
Serving Tips:
Slice with Care: Use a sharp, serrated knife to cut clean slices of the bundt cake. This will help maintain its beautiful shape.
Garnish: Consider garnishing each slice with a sprinkle of additional nutmeg or a dollop of whipped cream for an extra festive touch.
Pair with Beverages: This cake pairs wonderfully with warm beverages such as spiced cider, coffee, or even a holiday-themed cocktail.
Serve at Room Temperature: For the best flavor and texture, serve the cake at room temperature. If it has been refrigerated, allow it to sit out for about 30 minutes before serving.
Presentation: Arrange the slices on a decorative platter or cake stand to enhance the visual appeal, especially for holiday gatherings.
Storage Tips:
Room Temperature: Store the cake at room temperature in an airtight container for up to 3 days. The cake stays moist, and the flavors continue to develop.
Refrigeration: If you live in a warm climate or if the cake has been frosted, it’s best to refrigerate it. Wrap the cake in plastic wrap or store it in an airtight container to prevent it from drying out.
Freezing: If you want to keep the cake for a longer period, you can freeze it. Wrap the cooled, unfrosted bundt cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. When ready to serve, thaw it in the refrigerator overnight and frost it before serving.
Frosting Storage: If you have leftover eggnog frosting, store it in an airtight container in the refrigerator for up to a week. Before using, let it sit at room temperature to soften, and give it a good stir.
Avoid Moisture: Always ensure the cake is completely cooled before wrapping it for storage to avoid condensation, which can make it soggy.
Related Recipes:
FAQs:
Can I use store-bought eggnog for this recipe?
Yes, you can definitely use store-bought eggnog! Just make sure to choose a high-quality eggnog for the best flavor. You can also use homemade eggnog if you have a preferred recipe.
How can I make this cake gluten-free?
To make a gluten-free version of this Eggnog Bundt Cake, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure that the baking powder you use is also gluten-free. The cake may have a slightly different texture, but it will still be delicious!
How do I adjust the sweetness of the eggnog frosting?
If you find the frosting too sweet, you can reduce the amount of powdered sugar. Start by adding 1 cup of powdered sugar, mix, and taste. You can then gradually add more until it reaches your desired sweetness. You can also add a pinch of salt to balance the sweetness if needed.
Can I add other spices or flavors to the cake?
Absolutely! Feel free to experiment with spices like cinnamon or ginger for added warmth. You can also add a splash of rum extract or almond extract for a different flavor profile. Just be mindful of the amounts to keep the balance of flavors intact.
Conclusion:
This Eggnog Bundt Cake with Eggnog Frosting is a delightful way to celebrate the holiday season. Serve it as a centerpiece at your festive gatherings, or savor a slice with a warm cup of coffee or tea. Whether you’re sharing it with friends or keeping it all to yourself, this cake is sure to bring joy and flavor to your holidays.
📖 Recipe:
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Eggnog Bundt Cake with Eggnog Frosting
- Total Time: 1 hour 10 minutes (excluding cooling time)
- Yield: 12-16 servings
- Diet: Vegetarian
Description
Indulge in the festive flavors of this Eggnog Bundt Cake with Eggnog Frosting. Perfectly spiced with nutmeg and topped with a creamy eggnog frosting, this moist cake is a delightful addition to your holiday dessert table. Whether you’re hosting a gathering or celebrating with family, this cake brings a warm, seasonal touch that everyone will love.
Ingredients
For the 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
For the Eggnog 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 your oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the eggnog, vanilla extract, and nutmeg.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then carefully remove it and let it cool completely on a wire rack.
- For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed until combined.
- Add the eggnog, vanilla extract, and nutmeg, mixing until smooth. Adjust the consistency with more eggnog if necessary.
- Drizzle the frosting over the cooled bundt cake.
Notes
For a gluten-free version, use a gluten-free flour blend.
The frosting can be adjusted for sweetness by varying the amount of powdered sugar.
Leftovers can be stored in an airtight container for up to 3 days at room temperature or refrigerated.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12-16 servings
