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Best Eggnog Bundt Cake with Nutmeg Glaze (Easy Recipe!)

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This Best Eggnog Bundt Cake with Nutmeg Glaze is the recipe that taught me simple can steal the whole show. It’s quick, easy, and perfect for holiday gatherings.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups eggnog (full-fat)
  • 2 cups powdered sugar, sifted
  • 3–4 tablespoons eggnog (for glaze)
  • 1/2 teaspoon ground nutmeg (for glaze)
  • 1/4 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Generously grease your Bundt pan with butter, making sure to get into all the crevices. Dust with flour and tap out the excess.
  2. In your large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl halfway through.
  3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking powder, baking soda, nutmeg, and salt.
  5. With the mixer on low speed, add about one-third of the flour mixture to the butter mixture, mixing just until combined. Add half of the eggnog, mixing gently. Repeat with another third of flour, the remaining eggnog, and finish with the last of the flour. Mix until just combined.
  6. Give the batter a few folds with your rubber spatula to make sure everything is incorporated from the bottom. Pour the batter into your prepared Bundt pan and spread it evenly. Tap the pan on the counter a few times to release any air bubbles.
  7. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and the cake should pull away slightly from the edges of the pan.
  8. Let the cake cool in the pan on a wire rack for 15 minutes. Then, carefully invert it onto the rack and let it cool completely.
  9. While the cake cools, whisk together the powdered sugar, 3 tablespoons of eggnog, nutmeg, and vanilla in a small bowl. Add the extra tablespoon of eggnog if it’s too stiff.
  10. Once the cake is completely cool, place it on your serving plate. Slowly pour the glaze over the top, letting it drip down the sides naturally. Sprinkle a pinch of extra nutmeg on top for garnish. Let the glaze set for about 10 minutes before slicing.

Notes

Use full-fat eggnog for best moisture. Room temperature ingredients are key. Don’t overmix the batter. Grease the Bundt pan thoroughly with butter and flour. Let the cake cool completely before glazing. The cake can be made a day ahead and glazed the morning of serving.

Nutrition

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

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