Christmas Eggnog Bundt Cake
If you’re looking for a cake that practically wraps you in a Christmas sweater, this Christmas Eggnog Bundt Cake (spiked with rum) is exactly that. It’s rich, buttery, lightly spiced, and soaked with the cozy flavors of eggnog—just the sort of dessert that belongs in the center of a holiday table. Whether you serve it for Christmas Eve, a festive brunch, or a winter gathering, this is the kind of cake that makes people lean in and say, “Oh wow… this smells like Christmas.”
I first made this cake for a Christmas party years ago, mostly because someone asked for “something eggnog, but not too sweet.” So I baked this Bundt, added a little rum for warmth, and hoped for the best. It turned out so soft and festive that it became one of those recipes people quietly expect every December. Now it’s one of my own holiday traditions too — easy, cozy, and always the kind of cake that feels right at Christmas.
🎄 Why You’ll Love This Cake
- It tastes exactly like classic holiday eggnog — warm, buttery, lightly spiced.
- The rum gives it a gentle festive kick without overpowering the cake.
- The Bundt pan makes it naturally beautiful with zero extra effort.
- It stays moist for days, making it perfect for parties and gifting.
- One-bowl glaze, easy batter, no complicated steps.
🥛 Ingredients & Substitutes
- Butter – Gives the cake richness and moisture. Unsalted is best.
- Sugar – Granulated sugar keeps the crumb light.
- Eggs – For structure and tenderness. Use room-temperature eggs.
- Flour – All-purpose flour for a classic soft Bundt texture.
- Eggnog – The main flavor. Store-bought or homemade both work.
- Rum – Adds warmth and depth. Swap for bourbon or omit for a non-alcoholic version.
- Spices – Nutmeg, cinnamon, ginger — the classic eggnog trio.
- Vanilla – Enhances all the warm flavors.
- For the glaze: Cream cheese, powdered sugar, eggnog, rum — simple and festive.
Step-by-step: Spiked eggnog cake for the Holidays
Prep the oven & pan
Preheat to 350°F / 175°C. Grease and flour a 9-cup Bundt pan well so the cake unmolds cleanly.
Cream the butter and sugar
In a stand mixer, beat until light and fluffy. This gives the cake its soft, tender crumb. Add the eggs one at a time until smooth.
Combine the dry ingredients
In a bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Add the flour mixture alternating with eggnog and rum just until the batter comes together. Overmixing will make the cake dense.
Bake & Cool
Transfer the batter to the prepared Bundt pan. Bake 40–45 minutes or until a toothpick comes out clean. Let the cake cool in the pan for 10 minutes, then unmold and cool fully on a rack.
Frost the cake
Whisk cream cheese, powdered sugar, eggnog, rum, and vanilla until smooth. Use an offset spatula to swirl the frosting over the top — just a generous layer that sits beautifully on the Bundt.
🎁 Tips for Success
- Grease the Bundt pan well so the cake releases easily.
- Use room-temperature ingredients for a smoother batter.
- Don’t overmix once the flour is added — stops the cake from becoming dense.
- Let the cake cool completely before glazing so the glaze doesn’t melt off.
- This cake tastes even better on day two as the flavors settle.
🛠 Troubleshooting
| Issue | Fix |
|---|---|
| Cake sticks to the pan | Grease + flour every ridge thoroughly; let cool 10 minutes before unmolding. |
| Cake is dense | Batter was overmixed or butter wasn’t creamed enough. Mix only until combined. |
| Glaze too runny | Add more powdered sugar 1 tbsp at a time. |
| Cake too dry | Overbaked. Check at 38–40 minutes and remove when just done. |
Frequently asked questions
This eggnog cake will keep for about 3 to 4 days at room temperature or 6 to 8 days well wrapped in the fridge. You can even freeze it for up to three months.
Absolutely! In fact, this cake tastes even better the next day as the flavors have had time to meld together. You can bake the cake a day in advance and store it in an airtight container. Just make sure to wait until it has cooled completely before sealing it to prevent any condensation from forming.
If you have any leftover Spiked Eggnog Bundt Cake (which is rare!), you can store it in an airtight container at room temperature for up to 2 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to 5 days. Just make sure to bring it to room temperature before serving for the best flavor and texture.
Yes — just replace it with extra eggnog.
Yes, the buttercream is thick enough to pipe simple swirls. It sets slightly but stays creamy, not like American crusting buttercream.
Rum and Eggnog Bundt Cake
Indulge in the rich flavors of our Spiked Eggnog Bundt Cake this holiday season and delight your loved ones with a dessert that captures the essence of joy and celebration. Whether you're hosting a festive gathering or simply treating yourself, this recipe is a guaranteed crowd-pleaser.
Ingredients
- 3 cups (375 g) All-purpose Flour
- 2 tsp Baking powder
- 1 tsp Baking soda
- ¾ tsp Cinnamon powder
- ½ tsp Ground ginger
- ¼ tsp Ground nutmeg
- ¾ tsp Salt
- 1 cup (227 g) Butter unsalted, room temperature
- 2 cups (400 g) Granulated Sugar
- 5 large Eggs large
- 1 cup (240 ml) Eggnog
- ¼ cup (60 ml) Rum
- 1 tbsp Vanilla extract
- ½ cup (113 g) Cream cheese
- 2 cups (240 g) Powdered sugar
- 2 tbsp Eggnog
- 2 tbsp Rum
- 1 tsp Vanilla Extract
Method
- Prep the oven & pan – Preheat to 350°F / 175°C. Grease and flour a 9-cup Bundt pan well so the cake unmolds cleanly.
- Cream the butter and sugar – In a stand mixer, beat until light and fluffy. This gives the cake its soft, tender crumb. Add the eggs one at a time until smooth.1 cup Butter, 2 cups Granulated Sugar, 5 large Eggs
- Combine the dry ingredients – In a bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Add the flour mixture alternating with eggnog and rum just until the batter comes together. add the vanilla extract. Overmixing will make the cake dense.3 cups All-purpose Flour, 2 tsp Baking powder, 1 tsp Baking soda, ¾ tsp Cinnamon powder, ½ tsp Ground ginger, ¼ tsp Ground nutmeg, ¾ tsp Salt, 2 tbsp Eggnog, 2 tbsp Rum, 1 tsp Vanilla Extract
- Bake & Cool – Transfer the batter to the prepared Bundt pan. Bake 40–45 minutes or until a toothpick comes out clean. Let the cake cool in the pan for 10 minutes, then unmold and cool fully on a rack.
- Frost the cake – Whisk cream cheese, powdered sugar, eggnog, rum, and vanilla until smooth. Use an offset spatula to swirl the frosting over the top — just a generous layer that sits beautifully on the Bundt.1 cup Eggnog, ¼ cup Rum, 1 tbsp Vanilla extract, ½ cup Cream cheese, 2 cups Powdered sugar
Notes
- Grease the Bundt pan well so the cake releases easily.
- Use room-temperature ingredients for a smoother batter.
- Don’t overmix once the flour is added — stops the cake from becoming dense.
- Let the cake cool completely before glazing so the glaze doesn’t melt off.
- This cake tastes even better on day two as the flavors settle.
Equipment you will need
Nutrition
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Hi & Happy New Year
I’m trying to make the Eggnog Bundt Cake, but I need help with grams and ml conversions.
I live in Los Angeles, Ca.
Hey Yvonne. The recipe card does have the conversion
0.75 is 3/4 cup and
0.25 is 1/4 cup. Is that not correct?
the butter is 228 grams which is 01 cup
That is what you use in the US – right?
If you be more specific I can help
Thanks
Hi and Thank you.
When I click on the link from email it do give conversion. The one from you website don’t. Thank you again on my way to store to find eggnog.
Hit for the holiday party, great flavor and easy to follow instructions.
Thanks, Justine.
What a gorgeous shape for a bundt! So happy it’s eggnog season!
Thank you, Estelle.
Oh my! Looks like such a flavorsome and delicious cake. I haven’t baked with eggnog yet, looking at this recipe I think it’s about time! 😉
Thank you, Neha. You must try eggnog
Can’t wait to make this for the holiday season – it’s so pretty and festive!
Definitely festive and pretty
This looks perfect for the holidays! Love the creamy filling and contrasting textures in this 🙂
Thanks, Emily
I’ve never attempted a bundt cake but I’m so keen to try. This would look gorgeous on my Christmas table.
Thanks, Cristie. Bundts are so pretty and an easy way to level up your plain cakes