Boozy Eggnog Bundt Cake: A Festive Holiday Dessert That Steals the Show

Name: Boozy Eggnog Bundt Cake
Prep time: 30 min
Cook time: 50 min
Total time: 3 h 20 min
Cuisine: American
Ingredients: 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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When the holidays roll around, there’s no better way to celebrate than with the comforting, nostalgic flavors of a Boozy Eggnog Bundt Cake. Infused with dark rum, creamy full-fat eggnog, and warm spices like cinnamon and nutmeg, this show-stopping dessert is everything your festive table needs. Whether you’re hosting a holiday party or just want a cozy dessert to serve with coffee, this bundt cake brings all the cheer of the season in one perfect slice.

Looking for inspiration? Try our Cranberry Eggnog Bread for another holiday hit that blends fruit and festive flavor.

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Why You’ll Love This Boozy Eggnog Bundt Cake

Nostalgic flavors with a grown-up twist

This rum-infused holiday bundt cake takes the classic taste of eggnog and gives it a sophisticated upgrade. The dark rum adds warmth and depth without overpowering the delicate nutmeg and vanilla tones of traditional eggnog. Every bite is soft, sweet, and filled with a familiar flavor that feels like sipping from a festive holiday mug.

You’ll recognize the rich, custardy base of eggnog, but it’s elevated with spice and just enough alcohol to qualify as a grown-up treat—perfect for Christmas brunches or New Year’s dessert tables.

Perfect for Christmas, potlucks, or cozy gatherings

One of the best parts of this boozy Christmas dessert is its versatility. It’s elegant enough for a holiday centerpiece but simple enough for a casual potluck or family dinner. Serve it plain with a light dusting of powdered sugar, or dress it up with a glossy eggnog glaze that makes it sparkle.

Don’t miss our Mini Strawberry Santas if you want a platter of desserts that guests won’t stop talking about.

Moist texture and rich, spiced aroma

The secret to this moist holiday cake lies in the full-fat eggnog and precise fat balance. Unlike dry bundt cakes that need whipped cream or sauce, this cake stands on its own. The crumb is plush yet dense, giving each slice a buttery mouthfeel that’s complemented by warm cinnamon and nutmeg notes.

Add to that the aroma of vanilla and a subtle citrus brightness from lemon juice, and you’ve got a cake that smells as irresistible as it tastes.

Check out our Gingerbread Loaf with Frosting if you love spiced cakes with a festive punch.

Key Ingredients and Flavor Boosters

A truly unforgettable eggnog bundt cake starts with the right blend of ingredients. It’s not just about adding eggnog and calling it festive. The secret lies in balance—richness, spice, moisture, and just the right hit of booze. Let’s break it down.

The role of full-fat eggnog in the batter

Eggnog isn’t just a flavor here—it’s a functional ingredient. This cake uses a full cup of full-fat eggnog, which brings in not just signature holiday flavor but also extra fat and sugar. That combination contributes to a moist, tender crumb that’s luxurious without being heavy.

Reduced-fat or low-sugar eggnogs will yield drier results. So if you want that signature richness, go for the full-fat version. Learn more about how dairy richness shapes texture in our Lemon Poppy Seed Bread.

Rum vs bourbon: What to choose and why it matters

You’ll need a good splash of dark rum to give this boozy eggnog cake its name—and its magic. Rum adds vanilla and spice notes that match eggnog beautifully. But if you’re more of a bourbon fan, go for it. Bourbon brings a bolder, oaky warmth that also pairs well with nutmeg and cinnamon.

Here’s a quick guide:

Spirit	Flavor Notes	Best For
Dark Rum	Vanilla, molasses	Traditional flavor
Bourbon	Caramel, oak, spice	Richer, deeper cake

Don’t miss our Chocolate Bourbon Pecan Pie for another dessert where booze takes the spotlight.

Balancing sweetness with lemon juice

This recipe uses just one tablespoon of lemon juice, but it’s a game-changer. Eggnog, rum, and sugar can quickly become too sweet, especially in a dense cake. The acidity from the lemon brings contrast—it cuts through the richness and brightens the spices.

It’s subtle, but once you try it, you won’t bake another bundt without a splash of citrus again.

Ground nutmeg and cinnamon – the holiday essentials

These two spices are the flavor soul of eggnog, and they shine in this bundt cake. Freshly ground nutmeg adds a warm, slightly peppery note, while cinnamon brings that comforting sweetness we associate with December mornings and holiday baking.

Before baking, be sure your spices aren’t stale. If they’ve been sitting in the cabinet for over a year, toss them and start fresh—it makes a world of difference in aroma and taste.

Discover great ideas like our Gingerbread Crazy Cake where spice takes center stage, no eggs or butter needed.

Step-by-Step Recipe for Boozy Eggnog Bundt Cake

If you’ve ever struggled with a bundt cake that stuck to the pan, turned out dry, or didn’t rise evenly—this recipe fixes all that. Here’s your foolproof guide to baking a perfect eggnog and rum bundt cake that’s as gorgeous as it is delicious.

Prepping the bundt pan the right way

Bundt pans can be tricky. Their beautiful curves and designs can also trap batter if not properly greased. The best method is to make your own pan release: a mixture of melted butter and flour, brushed generously into every crevice using a pastry brush.

If you’re short on time, Baker’s Joy spray works well—but don’t spray until you’re ready to pour in the batter. This avoids pooling and uneven coating. Don’t miss our Cinnamon Roll Monkey Bread for another bundt-style treat that requires proper pan prep.

Making the batter with precision (using weight measurements)

This cake benefits from accurate weighing, especially for flour and sugar. Here’s the flow for building a consistent batter:

Dry ingredients: Whisk cake flour, baking powder, salt, cinnamon, and nutmeg together.
Creaming: Beat butter and sugar until fluffy (3–4 mins).
Eggs: Add one at a time, scraping down the sides after every couple.
Flavoring: Mix in rum, vanilla, and lemon juice.
Wet & dry alternation: Add flour mix and eggnog in alternating thirds, starting and ending with the flour.

The key is not to overmix, especially at the end. Overworking the batter can lead to a dense cake instead of the desired tender crumb.

Baking times and temperature tips

Preheat your oven to 350°F. Spoon the batter evenly into the prepared bundt pan, smoothing the top with a spatula. Bake for 45–50 minutes, or until:

A skewer comes out clean from the center
Internal temperature hits 200–202°F
The cake starts pulling away from the pan sides

Halfway through baking, rotate the pan 180° for even heat distribution.

Looking for more bundt ideas? Check out our Apple Cider Donut Cake for a fall-forward flavor twist.

How long to cool before removing from the pan

Cooling is critical. Let the cake cool in the pan for exactly 15 minutes—no more, no less. Too soon, and it may break; too late, and it might stick. Place a wire rack over the pan and invert confidently.

Once out, allow the cake to cool fully for at least 90 minutes before glazing or slicing.

Eggnog Rum Glaze or Sugar Dusting: What’s Better?

Once your eggnog bundt cake is baked and cooled, it’s time to decide how you want to dress it up. Whether you’re aiming for elegance or simplicity, both a glaze and a sugar dusting have their place.

How to make a smooth, drizzle-friendly glaze

The eggnog rum glaze adds a rich, sweet layer that enhances the flavors already baked into the cake. It’s made with just three ingredients:

1 ½ cups powdered sugar (sifted)
3 tablespoons full-fat eggnog
1 teaspoon rum extract (or real dark rum for a boozier finish)

Whisk until smooth. For a thinner drizzle, add a little more eggnog. If you prefer a thicker, frosting-like coating, reduce the liquid slightly. Pour it over the cooled cake and let it set for 10–15 minutes before serving.

If you enjoy boozy frostings, don’t miss our Eggnog Cheesecake where the topping also packs a festive punch.

Tips for dusting with powdered sugar without clumping

Prefer a cleaner, more understated look? A simple dusting of powdered sugar is classic and effortless. But don’t just shake it on directly from the bag. Here’s the trick:

Use a fine-mesh strainer or small sifter
Hold it about 6 inches above the cake
Gently tap to apply a thin, even layer

Always dust just before serving to avoid the sugar dissolving into the surface.

Looking for inspiration? Try our Christmas Fudge Cake—another decadent treat that shines with minimal topping.

Decorative bundt patterns that shine with glaze

The shape of your bundt pan can change how the cake presents. Intricate designs like the Nordicware Bavaria pan create dramatic lines where the glaze can drip and pool in beautiful ways. Simpler pans? They look best with a clean dusting.

For parties, opt for the glaze—it adds that eye-catching, festive vibe. For casual family dinners, sugar dusting keeps things cozy and classic.

Expert Tips to Nail the Perfect Texture Every Time

Baking a flawless boozy eggnog bundt cake isn’t just about following a recipe—it’s about mastering the little details. These expert-approved techniques help prevent dryness, ensure even rise, and deliver a tender, flavorful cake every time.

Why room temperature ingredients make a difference

Room temp isn’t a suggestion—it’s a must. Butter, eggs, and eggnog should all sit out until they’re between 65–68°F. When ingredients are at the same temperature:

They emulsify better, creating a smoother batter
Your cake bakes more evenly
You avoid curdled textures and air pockets

Cold eggs can cause butter to seize, and cold eggnog doesn’t blend as smoothly. Trust us: this small step leads to big results.

The importance of weighing flour, not scooping

Too much flour is the #1 reason cakes turn out dry. Instead of scooping with a measuring cup (which packs flour), use a kitchen scale. For this recipe, you’ll need:

342 grams of cake flour
450 grams of sugar
227 grams of unsalted butter

Precision is especially important in rich cakes like this one where fat and sugar ratios matter. Learn more about weight-based baking from our Classic Gingerbread Loaf, which also uses exact measurements.

How long to mix for a tender crumb, not a dense cake

Once the flour is added, your mixer should go on low. Overmixing develops gluten, which leads to a tough, bready texture instead of the plush softness you want.

Here’s a quick guide:

Mix each addition until just combined
Scrape down the bowl once before the final mix
End with a gentle 30-second low-speed stir

Your goal is a batter that’s light, uniform, and silky—not overworked or clumpy.

Fun Variations and Substitutions to Try

The beauty of a holiday bundt cake is how easily it adapts to different preferences. Whether you want to dial down the booze or get creative with textures, these fun tweaks will inspire your next bake.

Turning this cake into mini bundts or cupcakes

Want to make edible gifts or single-serve desserts? This recipe works beautifully as mini bundts or cupcakes. Here’s how:

Use a mini bundt or muffin tin (greased well)
Fill each cavity no more than ¾ full
Bake at 350°F for 18–22 minutes

The smaller size bakes faster and gives you more of that golden crust people love. These are ideal for holiday party platters or dessert boxes. Discover great ideas like our Mini Cranberry Pecan Cheese Balls for savory holiday minis.

Making it alcohol-free but still flavorful

Want to skip the alcohol? No problem. This eggnog bundt cake still shines without rum. Simply substitute:

Rum → 2 tsp rum extract + 1 tbsp milk
Rum extract (in glaze) → Vanilla extract

The result is just as aromatic, kid-friendly, and perfect for school events or church gatherings. Use your favorite non-alcoholic eggnog to stay on theme.

Swapping rum for brandy or bourbon

For an elegant twist, try swapping rum with another spirit. Brandy adds fruity notes while bourbon deepens the flavor with caramel and spice. Just stick to 2 tablespoons, as these are bold flavors.

Each version brings its own vibe:

Rum = traditional holiday taste
Bourbon = robust and warm
Brandy = smooth and slightly sweet

Adding a nut topping or swirl for texture

Want crunch? Fold ½ cup of chopped toasted pecans or walnuts into the batter before baking. Or create a swirl by layering in:

1/4 cup brown sugar
1 tsp cinnamon
1/4 cup chopped nuts

Spoon half the batter into the pan, sprinkle the swirl mixture, then add the rest of the batter. It’s an easy upgrade with big payoff.

Looking for more cozy twists? Don’t miss our Sweet Potato Muffins, where warm flavors and texture meet in every bite.

FAQs About Boozy Eggnog Bundt Cake

Can I make eggnog bundt cake ahead of time?

Yes, absolutely. This cake holds up well for several days when stored properly. In fact, the flavors deepen after resting overnight. Bake it 1–2 days in advance, wrap tightly in plastic wrap, and store at room temperature or in the fridge. Glaze it just before serving for best presentation.

What type of rum is best for baking?

For bold flavor, use dark rum like Myers’s or Gosling’s. It’s richer than light rum and adds vanilla, molasses, and spice undertones. Spiced rum can also work, but avoid overly sweetened flavored versions. For alcohol-free versions, opt for rum extract.

How do I store leftover eggnog cake?

To keep your holiday bundt cake moist and fresh:
Wrap in plastic or foil and store at room temperature for up to 3 days
Refrigerate for longer storage—up to 5 days
Freeze slices individually if needed (wrap and place in airtight containers)
Reheat gently in the microwave for 10–15 seconds if desired.

Can I freeze eggnog bundt cake?

Yes! This cake freezes beautifully. Once completely cooled, wrap the whole cake (or individual slices) in plastic wrap and foil. Store in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge and bring to room temp before serving.

Why did my bundt cake stick to the pan?

The likely culprit is inadequate greasing or letting it cool too long in the pan. Always grease every crevice generously and invert after exactly 15 minutes of cooling. If using a detailed bundt pan, brush melted butter and flour or use Baker’s Joy spray just before filling.

Conclusion: A Holiday Showstopper You’ll Want Year After Year

Whether you’re serving it with coffee on Christmas morning or slicing it up for your next holiday potluck, this Boozy Eggnog Bundt Cake delivers all the joy of the season in a single, spiced, rum-kissed bite. It’s rich, moist, and beautifully balanced—thanks to eggnog, dark rum, warm spices, and just a touch of citrus.

With its showstopping appearance and easy prep, it’s sure to become a new holiday classic in your home. Want more crowd-pleasing desserts? Don’t miss our Red Velvet Cheesecake Bites for another rich, festive option your guests will love.

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