Boozy Eggnog Bundt Cake is a delightful holiday dessert that captures the essence of festive celebrations. This cake is incredibly rich and moist, with flavors of dark rum, creamy eggnog, and warm spices. The aroma wafting through your kitchen will create a cozy atmosphere, making it perfect for Christmas parties or holiday brunches. Whether you’re hosting a gathering or looking for the ideal dessert to indulge in during winter nights, this cake will surely impress your guests.

Why You’ll Love This Boozy Eggnog Bundt Cake

There are countless reasons to adore this Boozy Eggnog Bundt Cake. First, it combines the delightful flavors of traditional eggnog with a unique, spiked twist. The moist texture makes it a standout dessert during the holidays, while the liquor-infused cake adds an extra layer of richness. If you’re searching for an Eggnog Bundt Cake with Alcohol, look no further. This cake is not only festive but also incredibly easy to make, making it perfect for Eggnog Cake for Holiday Parties. Plus, it can be made ahead of time, allowing your flavors to deepen and develop.

Ingredients for Boozy Eggnog Bundt Cake

Gather these items:

3 cups (342 grams) cake flour, sifted
3 teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 1/4 cups (450 grams) granulated sugar
1 cup (227 grams) unsalted butter, room temperature
5 large eggs (250 grams), room temperature
2 teaspoons vanilla extract
2 tablespoons (30 ml) dark rum
1 tablespoon (30 ml) lemon juice
1 cup (240 ml) full-fat eggnog, room temperature
1 1/2 cups (180 grams) powdered sugar (for glaze)
1 teaspoon rum extract (for glaze)
3 tablespoons (45 ml) eggnog (for glaze)
1 tablespoon unsalted butter, melted (for pan)
1 tablespoon flour (for pan)

How to Make Boozy Eggnog Bundt Cake Step-by-Step

Step 1: Preheat oven to 350°F (175°C). Grease a 10-cup bundt pan using melted butter and flour or Baker’s Joy spray.
Step 2: Whisk together flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl.
Step 3: In a stand mixer, cream butter and sugar until light and fluffy (3–4 minutes).
Step 4: Add eggs one at a time, mixing well and scraping the bowl after each addition.
Step 5: Mix in vanilla, rum, and lemon juice until combined.
Step 6: Alternate adding the dry ingredients and eggnog, starting and ending with dry. Mix until just combined—do not overmix.
Step 7: Spoon batter evenly into prepared bundt pan and smooth the top.
Step 8: Bake for 45–50 minutes, rotating pan halfway through. Cake is done when a skewer comes out clean or internal temp reaches 200–202°F.
Step 9: Cool in pan for 15 minutes, then invert onto a wire rack. Cool completely before glazing or serving.
Step 10: To make the glaze: whisk powdered sugar, eggnog, and rum extract until smooth. Drizzle over cooled cake.

Pro Tips for the Perfect Boozy Eggnog Bundt Cake

Keep these in mind:

Serve with a dusting of powdered sugar for a simple finish.
This cake can be made a day in advance for better flavor.
Ensure all your ingredients are at room temperature for the best results.
Use fresh eggnog for a richer flavor.

Best Ways to Serve Boozy Eggnog Bundt Cake

There are multiple delightful ways to serve your Boozy Eggnog Bundt Cake. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. You can also serve it alongside a cup of hot cocoa or a festive spiced cider for a cozy touch. Consider sprinkling some extra nutmeg or cinnamon on top to enhance the flavor profile.

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How to Store and Reheat Boozy Eggnog Bundt Cake

To keep your Boozy Eggnog Bundt Cake fresh, store it in an airtight container at room temperature for up to three days. If you need to store it longer, you can refrigerate it for up to a week or freeze it for up to three months. When ready to serve, simply thaw it overnight in the fridge and let it come to room temperature before enjoying.

Frequently Asked Questions About Boozy Eggnog Bundt Cake

What’s the secret to perfect Boozy Eggnog Bundt Cake?

The secret lies in the balance of ingredients and ensuring not to overmix the batter. Using high-quality eggnog and fresh spices will elevate your Boozy Eggnog Bundt Cake to the next level. The combination of flavors creates a rich, moist cake that embodies the spirit of the holidays.

Can I make Boozy Eggnog Bundt Cake ahead of time?

Yes, you can make this cake a day in advance. In fact, it often tastes better the next day as the flavors meld together. Just be sure to store it properly to maintain its moisture and flavor.

How do I avoid common mistakes with Boozy Eggnog Bundt Cake?

Common mistakes include overmixing the batter, which can lead to a dense cake, or not measuring ingredients accurately. Always ensure your baking powder is fresh and your oven is preheated for the best results.

Variations of Boozy Eggnog Bundt Cake You Can Try

Feel free to experiment with various flavors in your Boozy Eggnog Bundt Cake. You can substitute dark rum with bourbon for a different taste or add chocolate chips for a decadent touch. For a lighter version, consider using a low-fat eggnog. You can also incorporate nuts or dried fruits for added texture and flavor. Each variation will offer a unique twist on this classic holiday treat.

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For more delicious recipes, check out our desserts category. If you’re interested in making your own eggnog, visit Serious Eats for a great eggnog recipe. You might also enjoy our Cinnamon Orange Jam Linzer Cookies for a festive treat!

Boozy Eggnog Bundt Cake: 12 Festive Wonders Await

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This Boozy Eggnog Bundt Cake is the ultimate holiday dessert—rich, moist, and filled with festive flavor from dark rum, creamy eggnog, and warm spices.

Author: Robert
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 3 hours 20 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

3 cups (342 grams) cake flour, sifted
3 teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 1/4 cups (450 grams) granulated sugar
1 cup (227 grams) unsalted butter, room temperature
5 large eggs (250 grams), room temperature
2 teaspoons vanilla extract
2 tablespoons (30 ml) dark rum
1 tablespoon (30 ml) lemon juice
1 cup (240 ml) full-fat eggnog, room temperature
1 1/2 cups (180 grams) powdered sugar (for glaze)
1 teaspoon rum extract (for glaze)
3 tablespoons (45 ml) eggnog (for glaze)
1 tablespoon unsalted butter, melted (for pan)
1 tablespoon flour (for pan)

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Instructions

Preheat oven to 350°F (175°C). Grease a 10-cup bundt pan using melted butter and flour or Baker’s Joy spray.
Whisk together flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl.
In a stand mixer, cream butter and sugar until light and fluffy (3–4 minutes).
Add eggs one at a time, mixing well and scraping the bowl after each addition.
Mix in vanilla, rum, and lemon juice until combined.
Alternate adding the dry ingredients and eggnog, starting and ending with dry. Mix until just combined—do not overmix.
Spoon batter evenly into prepared bundt pan and smooth the top.
Bake for 45–50 minutes, rotating pan halfway through. Cake is done when a skewer comes out clean or internal temp reaches 200–202°F.
Cool in pan for 15 minutes, then invert onto a wire rack. Cool completely before glazing or serving.
To make the glaze: whisk powdered sugar, eggnog, and rum extract until smooth. Drizzle over cooled cake.