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Easy Eggnog Bundt Cake Recipe

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Eggnog Bundt Cake Homemade Hooplah
Eggnog Bundt Cake Homemade Hooplah from homemadehooplah.com

Description

Eggnog is a classic holiday drink that is often enjoyed on its own, but it can also be used to make delicious desserts. One such dessert is an easy eggnog bundt cake. This cake is moist, flavorful, and perfect for serving at holiday gatherings. It's easy to make and can be topped with whipped cream or a dusting of powdered sugar for an extra festive touch.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 45 minutes.

Ingredients

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup eggnog
  • 1/4 cup rum or bourbon (optional)

Equipment

  • Bundt cake pan
  • Mixing bowl
  • Electric mixer
  • Measuring cups and spoons
  • Spatula
  • Whisk

Method

  1. Preheat the oven to 350°F.
  2. Grease the bundt cake pan and set aside.
  3. In a mixing bowl, cream the butter and sugar together until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Stir in the vanilla extract.
  6. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  7. Add the dry ingredients to the wet mixture, alternating with the eggnog and rum or bourbon (if using), beginning and ending with the dry ingredients.
  8. Mix until just combined.
  9. Pour the batter into the prepared bundt cake pan.
  10. Bake for 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
  11. Cool the cake in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.

Notes

  • If you don't have eggnog, you can substitute with whole milk and add a pinch of nutmeg.
  • If you don't want to use rum or bourbon, you can omit it or add a teaspoon of rum or bourbon extract instead.
  • You can top the cake with whipped cream or a dusting of powdered sugar for an extra festive touch.

Nutrition Info

  • Serving size: 1 slice
  • Calories: 350
  • Total fat: 17g
  • Saturated fat: 10g
  • Cholesterol: 100mg
  • Sodium: 240mg
  • Total carbohydrates: 45g
  • Dietary fiber: 1g
  • Total sugars: 27g
  • Protein: 4g

Recipe FAQ

Can I make this cake without the rum or bourbon?

Yes, you can omit the rum or bourbon or substitute with a teaspoon of rum or bourbon extract.

Can I use store-bought eggnog?

Yes, you can use store-bought eggnog if you don't want to make your own.

Can I make this cake ahead of time?

Yes, you can make this cake ahead of time and store it in an airtight container at room temperature for up to 3 days.

Recipe Tips

  • Make sure to cream the butter and sugar together until light and fluffy. This will help to create a tender and moist cake.
  • Be sure to alternate the dry ingredients with the eggnog and rum or bourbon (if using) when adding them to the wet mixture. This will help to ensure that the cake is evenly mixed and doesn't become too dense.
  • Let the cake cool in the pan for 10 minutes before removing it from the pan. This will help to prevent the cake from sticking to the pan and breaking apart.

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