Description
This Eggnog Bundt Cake with Eggnog Frosting is a festive and moist holiday cake infused with the warm flavors of nutmeg and creamy eggnog. Perfect for seasonal celebrations, this cake combines a tender crumb with a luscious spiced frosting, creating a delightful treat that captures the essence of traditional eggnog in a beautifully baked bundt form.
Ingredients
Scale
Cake
- 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
- 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 thoroughly to prevent the cake from sticking.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and well combined.
- Add Eggs and Flavorings: Incorporate the eggs one at a time, mixing well after each addition to ensure even distribution. Stir in the eggnog, vanilla extract, and ground nutmeg to infuse the mixture with rich flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute leavening and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet batter, mixing gently until just combined to avoid overmixing and toughening the cake.
- Pour Batter into Pan: Transfer the batter into the greased bundt pan, smoothing the top evenly for uniform baking.
- Bake: Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool Cake: Allow the cake to cool in the pan for about 10 minutes. Then, carefully remove it from the pan and place it on a wire rack to cool completely before frosting.
- Prepare Frosting: Beat the softened butter in a bowl until creamy. Gradually add the powdered sugar and mix on low speed until fully incorporated.
- Add Flavor to Frosting: Mix in the eggnog, vanilla extract, and ground nutmeg, stirring until the frosting is smooth. Adjust the consistency by adding more eggnog if the frosting is too thick.
- Frost Cake: Drizzle the prepared eggnog frosting over the fully cooled bundt cake, allowing it to cascade attractively over the sides before serving.
Notes
- Make sure the butter is softened to room temperature for easy mixing and a smooth batter and frosting.
- To test for doneness, insert a toothpick in the center of the cake; it should come out clean or with just a few crumbs attached.
- Adjust the frosting thickness by adding eggnog slowly until desired consistency is reached; it should be pourable but not too runny.
- This cake can be made a day ahead and stored covered to enhance the flavors.
- For an extra festive touch, sprinkle a little nutmeg or cinnamon over the frosting before serving.
