Spiked Eggnog Bundt Cake
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Last Updated on November 3, 2022 by Lisa Johnson
This festive Spiked Eggnog Bundt Cake recipe combines the delicious flavors of brandy, bourbon, vanilla, and nutmeg to create the perfect dessert to celebrate the holiday season!
It still seems hard to believe, but I started Cooking with Curls 5 years ago today!! At 3 am on November 27th, 2012 I published my first recipe. Does anyone know what that recipe was? It was a Peanut Butter & Jelly Sandwich!! LOL Like I said, it was 3 am!!
Happy Blogiversary to me, and to you my friends who have stuck through all the craziness with me.
In celebration of this momentous occasion I have prepared a Spiked Eggnog Bundt Cake, because celebrations need cake…and cake needs to be spiked with alcohol.
I originally shared this recipe November 2017. Updated November 2022.
How to make a Spiked Eggnog Bundt Cake
Preheat oven to 350 degrees.
Beat eggs, oil, and sugar together with a mixer.
Add the brandy, bourbon, and vanilla. Mix to combine.
Add the dry ingredients and beat until smooth, scraping the sides occasionally.
Generously spray a bundt pan with baking spray (I use Bakers Joy).
Pour the batter into the pan. Tap the pan on the counter or floor a few times to remove the air bubbles.
Bake for 50 to 65 minutes, until a skewer stuck into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then flip out onto a wire rack .
Whisk the glaze together in a small bowl. Place the wire rack on top of a large plate. Spoon the glaze over the top of the cake and allow it to run down the sides.
Move the wire rack to a second large dinner plate. Scoop the “used” glaze up with the spoon and pour it over the top of the cake. Continue going back and forth until you run out of glaze.
Allow cake to cool completely before serving. Overnight is best to allow the flavors to mellow and mingle. Slice and serve.
This Spiked Eggnog Bundt Cake is dense, and moist, and addictive…in a good way. It’s the perfect way to spread holiday cheer!
Eggnog Cake FAQs
Yes you can. The rule is to subtract 2 tablespoons per 1-cup of flour and replace with 2 tablespoons of corn starch. Sifting the combination into the liquid ingredients will also help with the texture.
No, there are not any substitutions for the alcohol. This cake tastes like eggnog because of the brandy and bourbon.
Recipe Tips
- Make sure you have all of your ingredients ready in front of you so you don’t forget any. If you have to add them later and remix your batter, it will end up over mixed.
- Do not over mix your batter! Your cake will end up tougher than it should be.
- If you do not wish to use aerosol spray, brush the pan with butter and dust with flour. DO NOT use olive oil, it will not work…trust me!
- Make sure you give the pan some good taps on the counter to remove the air bubbles. You can’t hurt the cake tapping it, but the air bubbles are annoying if you don’t get them out.
- All ovens cook differently, and different sized pans will affect cooking time as well. Times listed are estimates based on my pan in my oven.
Tools used to create this recipe
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
- I used a 10-cup Blossom Bundt Pan. It is taller and narrower than a Traditional 12-cup Bundt Pan, so it will take longer to bake.
- Large Mixing Bowl
- Hand Mixer
- Round Cooling Rack for glazing the cake.
- Whipper Mini Whisk to make the glaze.
- Cake Flour
More delicious holiday dessert recipes
- Eggnog Creme Brûlée – also does not contain eggnog.
- This sinfully delicious Guinness Gingerbread with a light Guinness sugar-glaze.
- Peppermint Boozy Brownies – the ultimate holiday treat.
- We make this delicious Chocolate Baklava every year for the holidays, it is that good!
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
So a big THANK YOU to all of you for joining me on this adventure, I wouldn’t be here without you!!
Enjoy!!
Spiked Eggnog Bundt Cake
Equipment
- Bundt Pan
Ingredients
For the Cake
- 4 large eggs, plus 1 egg yolk
- 0.5 cup sunflower or canola oil
- 1.25 cup super fine sugar granulated will also work
- .75 cup brandy
- 4 tablespoons bourbon
- 2 tablespoons water
- 1 tablespoon pure vanilla extract
- 3.4 ounce package instant vanilla pudding mix
- .25 cup dry milk powder
- 2.75 cups cake flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon ground nutmeg
For the Glaze
- 1.5 cups powdered sugar
- 1 tablespoon brandy can substitute with water if it is too strong
- 2 tablespoons milk or eggnog
- dash ground nutmeg
Instructions
For the Cake
- Preheat oven to 350 degrees.
- Beat eggs, oil, and sugar together with a mixer. Add the brandy, bourbon, and vanilla. Mix to combine.
- Add the dry ingredients and beat until smooth, scraping the sides occasionally.
- Generously spray a bundt pan with baking spray (I use Bakers Joy). Pour the batter into the pan. Tap the pan on the counter or floor a few times to remove the air bubbles.
- Bake for 50 to 65 minutes, until a skewer stuck into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then flip out onto a wire rack.
For the Glaze
- Whisk the glaze together in a small bowl. Place the wire rack on top of a large plate. Spoon the glaze over the top of the cake and allow it to run down the sides.
- Move the wire rack to a second large dinner plate. Scoop the “used” glaze up with the spoon and pour it over the top of the cake. Continue going back and forth until you run out of glaze.
- Allow cake to cool completely before serving. Overnight is best to allow the flavors to mellow and mingle. Slice and serve.
Notes
- Make sure you have all of your ingredients ready in front of you so you don’t forget any. If you have to add them later and remix your batter, it will end up over mixed.
- Do not over mix your batter! Your cake will end up tougher than it should be.
- If you do not wish to use aerosol spray, brush the pan with butter and dust with flour. DO NOT use olive oil, it will not work…trust me!
- Make sure you give the pan some good taps on the counter to remove the air bubbles. You can’t hurt the cake tapping it, but the air bubbles are annoying if you don’t get them out.
- All ovens cook differently, and different sized pans will affect cooking time as well. Times listed are estimates based on my pan in my oven.
- To substitute all-purpose flour – subtract 2 tablespoons of flour for each 1-cup of cake flour and replace with 2 tablespoons of cornstarch. Sift the mixture into the liquid ingredients.
Congratulations on 5 years, Lisa. I always love reading your recipes:) That is such a beautiful cake! I don’t have the pretty bundt pan, but I think it would still be great with the one I have. Wishing you a wonderful holiday season!
Thank you so much Seana, I really appreciate your comments…even when I don’t always reply to them. 🙂 It will look just as pretty in a regular pan, and no one will care what it looks like once they start eating it! I hope you have a happy holiday season as well.
Congratulations on your anniversary, Lisa! The eggnog cake is a beauty! Thanks for sharing at BOTW! PS – love the p & j sandwich!