Eggnog Bundt Cake with Rum Icing

Eggnog Bundt Cake with Rum Icing by @browneyedbaker ::

Since eggnog was never a holiday tradition in my family growing up, I’ve never developed an intense yearning to drink it come December. However, as an adult, I absolutely love infusing candies and baked goods with the rich and creamy holiday drink. Now that I have a go-to homemade eggnog recipe, I can even use that as a starting point! From cheesecake bars to fudge and cookies, I love the creamy kick that eggnog-infused baked goods have, and had to make just one more before the holidays slip away. This Bundt cake is a delicious, non-complicated holiday dessert that packs a punch when it comes to flavor.

Eggnog Bundt Cake with Rum Icing by @browneyedbaker ::

I have loved Bundt cakes for as long as I can remember; they are always so moist, and I adore the crusty bottom. This cake, in particular, is full of fantastic holiday flavor. In addition to eggnog in the cake batter, a bit of the batter is mixed with rum, nutmeg and cinnamon, and swirled into the rest of the cake. To top it off, the cake is covered with a rum icing that is not for the faint of heart. If you are baking for folks that don’t necessarily like a strong rum flavor, you may want to substitute some of the rum in the icing with eggnog.

If you need a festive dessert that has a bit of a kick, this is not only easy, but totally delicious. Plus, it’s a nice change of pace from all of the cookies, fudge and candy.

Eggnog Bundt Cake with Rum Icing by @browneyedbaker ::

One year ago: White Chocolate Steamers
Two years ago: Baked French Toast Casserole with Praline Topping and Breakfast Sausage, Egg and Cheese Casserole
Three years ago: Mini Cheesecake Cookies

Eggnog Bundt Cake with Rum Icing

Yield: 12 servings

Prep Time: 20 minutes

Cook Time: 50 to 60 minutes

Total Time: 1 hour 30 minutes

A wonderful eggnog-infused Bundt cake spiked with rum and traditional eggnog spices.


For Coating the Pan:
1 tablespoon unsalted butter, melted
1 tablespoon all-purpose flour

For the Cake:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
¾ cup eggnog, at room temperature
1 tablespoon vanilla extract
18 tablespoons (9 ounces) unsalted butter, cut into 18 pieces and softened
2 cups granulated sugar
3 eggs + 1 egg yolk, at room temperature
1 tablespoon dark rum
1 teaspoon ground nutmeg
¼ teaspoon ground cinnamon

For the Rum Icing:
1½ cups powdered sugar
3 tablespoons dark rum


1. Adjust oven rack to lower-middle position and preheat oven to 350 degrees F.

2. Prepare the Pan: Stir together the melted butter and 1 tablespoon flour in a small bowl until a paste forms. Using a pastry brush, coat all of the interior surfaces of a 12-cup Bundt pan.

3. Make the Cake: In a medium bowl, whisk together the flour, salt, baking powder and baking soda; set aside. In a small bowl, whisk together the eggnog and vanilla; set aside.

4. Using an electric mixer, beat the butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add the eggs and the yolk, one at a time, and beat until combined, scraping the sides of the bowl as needed. Reduce the mixer speed to low and add the flour mixture in 3 additions, alternating with the eggnog mixture in 2 additions, scraping the bowl as needed.

5. Combine 1 cup of the cake batter with the 1 tablespoon of rum, nutmeg and cinnamon in a medium bowl, and stir until just combined. Spread the remaining batter in an even layer in the prepared pan. Spoon the spiced batter over top and swirl gently with a butter knife.

6. Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, 50 minutes to 1 hour. Let the cake cool in the pan for 25 minutes, then turn it out onto a wire rack to cool completely, about 3 hours.

7. Make the Rum Icing: In a medium bowl, whisk together the powdered sugar and remaining 3 tablespoons of rum until smooth. The icing should be a thick pouring consistency; if it is too thick to pour, add eggnog 1 tablespoon at a time, until the appropriate consistency is reached. Pour the icing over the cooled cake and allow to set for at least 30 minutes before serving. The cake can be stored at room temperature, wrapped tightly in plastic wrap, for up to 4 days.

(Recipe adapted from Cook's Illustrated)


26 Responses to “Eggnog Bundt Cake with Rum Icing”

  1. Emily on December 19, 2013 at 12:17 am

    This sounds fabulous! Love this mix of rum with the eggnog — can’t wait to make this and try it!


  2. Laura (Tutti Dolci) on December 19, 2013 at 12:47 am

    Beautiful bundt, I love the rum glaze!


  3. Belinda@themoonblushbaker on December 19, 2013 at 2:24 am

    I am definitely keen to try egg nogg now after this cake! That rum glaze really brings it to life.


  4. Olivia at ohmy Olivia on December 19, 2013 at 3:33 am

    This is probably the most festive thing I’ve ever heard of! xo


  5. Mademoiselle C. on December 19, 2013 at 6:02 am

    Er-me-gahd! That looks soooo amazing! And I have never tried eggnog but always wanted to so that’s also on my list!
    I am SO glad I stumbled across your blog. Your treats are truly amazing! And I def have some food photography envy. Although only 1 month in, I hope to improve!


  6. Ellen on December 19, 2013 at 6:51 am

    I’d like to put this in my NOG-gin. Because I am an EGG-head.
    Sorry, I have pun-resistance issues:)


  7. Taylor @ FoodFaithFitness on December 19, 2013 at 7:07 am

    Eggnog…and rum…and cake? Sign me up! This is beautiful and such a classic Christmas pairing! All over this bundt!


  8. Katrina @ Warm Vanilla Sugar on December 19, 2013 at 8:17 am

    Mmmm that. glaze. LOVE!


  9. Cate @ Chez CateyLou on December 19, 2013 at 10:05 am

    I must admit, I’m not a huge eggnog fan, but I’m dying to try baking with it! I think I would really like the flavor of it in a baked good! This bundt cake looks delicious, and is such a festive recipe!


  10. Stephanie @ Velez Delights on December 19, 2013 at 11:44 am

    Happy Holidays / Merry Christmas! This sounds AMAZING!!!!!!!! I’m one of those that can never get enough of eggnog come December, so this recipe sounds great to try out! Thanks!


  11. Jenny on December 19, 2013 at 12:30 pm

    Michelle, Any chance you are going to do a cookbook?


    • Michelle on December 19th, 2013 at 3:33 pm

      There is a chance 🙂


  12. Beeta on December 19, 2013 at 2:29 pm

    Looks so delicious! I love eggnog-flavored baked goods! 🙂



  13. Kaitlin on December 19, 2013 at 10:54 pm

    this looks scrumptious! i love egg nog and I’m sure i’d love this too!


  14. Laura @ Laura's Culinary Adventures on December 20, 2013 at 11:18 am

    Great recipe! I think bundt cakes are so elegant!


  15. Laura Dembowski on December 21, 2013 at 10:39 pm

    Love the batter swirl! Such a genius idea! I know I’d love the rum icing too.


  16. LoveL on December 24, 2013 at 8:57 am

    I baked this cake yesterday, and yes, it is as lovely and beautiful as the picture! It is delicious and moist! My new favorite holiday cake, thank you so much for sharing!!!!!


  17. Nancy Long on December 24, 2013 at 9:17 am

    Ah, a way to use up the extra eggnog! Thanks


  18. John Rankine on December 29, 2013 at 10:32 am

    Made this for our Christmas cake after translating it into British measures and everyone loved it thanks. I had to find a recipe to make eggnog first and everyone loved that too. Two little touches of America which will become features of our English Christmas next year.


  19. Becky Riordan on January 1, 2014 at 8:20 pm

    This cake is amazing! I had half a cake left and made a trifle with it for New Years. I made the pudding with milk and eggnog to echo the flavors in the cake and added fresh raspberries as one of the layers. Thanks for sharing!!!!!!!


  20. Bonjour on December 2, 2014 at 10:14 am

    Made it. It’s awesome. I wonder if I can use just butter to prep the pan since mix of butter and flour leaves residue on the cake….I like when cakes look uniform. I will try diluting rum with eggnogg next time for the drizzle. And probably will mix more batter with that rum-nutmeg-cinnamon mix….awesome cake. Very good with coffee.


  21. Yelena on December 24, 2014 at 2:52 pm

    I made this cake for X- mas dinner. It looks so festive! I’m sure it will be delicious as well! Thank you so much! Happy holidays, everyone! 🙂


  22. Ella-Max on February 5, 2015 at 12:18 am

    I wasnt’ that stuck on it. BURP!


  23. Mary on December 7, 2015 at 11:26 am

    I made this cake and I overbaked it a little. So when it says to take out when there are crumbs on the toothpick take it out! I thought it needed a little more baking time and left it in for 3 more minutes and it turned out a little dry. Still tastes wonderful and I will make again. I liked the glaze better with a mix of eggnog and rum. Very good, try it!


  24. Cindy Hernandez-Wall on December 19, 2015 at 6:12 pm

    Just made this and must say this cake is holiday delicious! Everything browneyedbaker publishes is yummy! Recipe is easy to follow. I was looking for something with eggnog and not too much rum and this is perfect. 🙂


  25. Royall on December 26, 2015 at 1:07 pm

    This is going to be one of those special recipes that will be made every Christmas now! Turned out moist and tasted so damn good! Only two caution. As Mary said in the post above, it will dry out quickly if you over bake it and when making the icing, I found it was a very fine line between it being too thick to pore, and too thin to stay one the cake. 3 TBLS of rum was quite thick in the 1 1/2 cups of powdered sugar and adding one TBLS of eggnog made it a bit too runny to stay on top of the cake like the photo. But didn’t diminish the overall “OMG” factor of the cake! Not to lake to make it for remainder of this years Holiday Season before the eggnog is gone from the shelf!!


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