This Spiked Eggnog Bundt Cake is the quintessential holiday drink baked into a cake! COPYRIGHT © 2017 COOKING WITH CURLS
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Spiked Eggnog Bundt Cake

You don't need to drink your eggnog when you can have a slice of Spiked Eggnog Bundt Cake, it is the perfect desert to celebrate the holiday season!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Servings: 12 servings
Author: Lisa Johnson


For the Cake

  • 4 large eggs, plus 1 egg yolk
  • 1/2 cup sunflower or canola oil
  • 1 1/4 cup super fine sugar
  • 3/4 cup brandy
  • 4 Tablespoons bourbon
  • 2 Tablespoons water
  • 1 Tablespoon pure vanilla extract
  • 3.4 ounce package instant vanilla pudding mix
  • 1/4 cup dry milk powder
  • 2 3/4 cups cake flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon ground nutmeg

For the Glaze

  • 1 1/2 cups powdered sugar
  • 1 Tablespoon brandy {can substitute with water if it is too strong}
  • 2 Tablespoons milk {I used CashewMilk} or eggnog
  • dash ground nutmeg


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 Pam}. 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 the Spiked Eggnog Bundt Cake to cool completely before serving. Overnight is best to allow the flavors to mellow and mingle. Slice and serve.


  • Using cage free/organic eggs {I used Eggland’s Best} will give your cake a deep, yellow color. The yolks are must darker than the ones in cheap eggs.
  • 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, like Pam, then brush your 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. I was afraid to wake the dog and didn’t tap as hard as I should have, and you can see all of the holes on the outside of my cake from the bubbles.
  • I used a 10-cup Chrysanthemum/Blossom Bundt Pan. It is taller and narrower than a Traditional 12-cup Bundt Pan, so it will take longer to bake.
  • 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.