It’s the holiday season and you know what that means: it’s time to celebrate with some delicious and festive eggnog bundt cake recipes! Whether you’re looking for a classic eggnog cake or something a little more creative, we have you covered. Read on for our two favorite eggnog bundt cake recipes that are sure to be a hit at your holiday party.
Traditional Eggnog Bundt Cake Recipe
Ingredients:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 cup eggnog
Instructions:
- Preheat oven to 350F. Grease and flour a 10-inch bundt pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, beat the butter and sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Add the vanilla, nutmeg, and cinnamon and mix until combined.
- Add the flour mixture and eggnog alternately, starting and ending with the flour.
- Pour the batter into the prepared bundt pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
Nutritional Information:
Serving size: 1 slice (1/12 of cake)
Calories: 248 kcal
Fat: 9.5 g
Carbohydrates: 35.5 g
Protein: 3.5 g
Sugar: 17.5 g
Fiber: 0.5 g
Tips:
- Be sure to grease and flour the bundt pan before pouring in the batter.
- For a sweeter cake, use a flavored eggnog.
- This cake is best served the same day, but can be stored in an airtight container at room temperature for up to 2 days.
Chocolate Eggnog Bundt Cake Recipe
Ingredients:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 cup eggnog
- 1/2 cup cocoa powder
Instructions:
- Preheat oven to 350F. Grease and flour a 10-inch bundt pan.
- In a medium bowl, whisk together the flour, baking powder, cocoa powder, and salt. Set aside.
- In the bowl of a stand mixer, beat the butter and sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Add the vanilla, nutmeg, and cinnamon and mix until combined.
- Add the flour mixture and eggnog alternately, starting and ending with the flour.
- Pour the batter into the prepared bundt pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
Nutritional Information:
Serving size: 1 slice (1/12 of cake)
Calories: 267 kcal
Fat: 10.5 g
Carbohydrates: 38.5 g
Protein: 3.5 g
Sugar: 19 g
Fiber: 0.5 g
Tips:
- Be sure to grease and flour the bundt pan before pouring in the batter.
- For a sweeter cake, use a flavored eggnog.
- To make this cake extra special, top with a simple glaze made from confectioners’ sugar and eggnog.
- This cake is best served the same day, but can be stored in an airtight container at room temperature for up to 2 days.
Serving Suggestions:
This eggnog bundt cake is the perfect holiday dessert. Serve it with a dollop of whipped cream or a scoop of ice cream for a truly decadent treat. It’s also great for breakfast or brunch with a cup of coffee or tea.
Notes:
If desired, you can substitute the eggnog for buttermilk or regular milk for a slightly different flavor.
Frequently Asked Questions:
Q: How can I store this cake?
A: This cake is best served the same day, but can be stored in an airtight container at room temperature for up to 2 days.
Q: Can I make this cake ahead of time?
A: Yes, you can make this cake a day in advance. Just make sure to store it in an airtight container so it stays fresh.