Description
This Eggnog Bundt Cake with Eggnog Frosting is a festive and moist dessert that’s perfect for the holiday season. Infused with warm spices like nutmeg and rich eggnog, this cake is topped with a creamy eggnog frosting that enhances its seasonal flavors. Easy to prepare and impressive to serve, it’s a delightful treat for gatherings and celebrations.
Ingredients
Scale
Cake Ingredients
- 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 Ingredients
- 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 prevent the cake from sticking during baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps to aerate the batter for a tender crumb.
- Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition to ensure even incorporation. Then stir in the eggnog, vanilla extract, and ground nutmeg for a festive flavor base.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing which can toughen the cake.
- Pour Batter and Bake: Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even baking. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cake: Let the cake cool in the pan for about 10 minutes to firm up, then carefully remove it from the pan and transfer to a wire rack to cool completely before frosting.
- Prepare Frosting: Beat the softened butter until creamy using a mixer. Gradually add the powdered sugar, mixing on low speed until combined. Stir in the eggnog, vanilla extract, and nutmeg, mixing until smooth. Adjust the consistency with additional eggnog if needed.
- Frost the Cake: Once the cake is completely cooled, drizzle the eggnog frosting evenly over the top of the bundt cake for a beautiful and flavorful finish.
Notes
- Make sure the cake is completely cooled before applying the frosting to prevent it from melting.
- You can add a pinch of cinnamon to the batter or frosting for extra warmth and flavor.
- For a stronger eggnog flavor, consider brushing the cooled cake lightly with eggnog before frosting.
- This cake can be made a day ahead and stored covered at room temperature.
- Use room temperature ingredients to ensure even mixing and a smooth batter.
