What do you do when you find the first eggnog container of the season, well you make an eggnog cake of course! The delicious flavor of eggnog is packed into this simple, yet easy-to-make, egg nog cake. This holiday cake recipe is a must make for eggnog fans.
My husband loves this time of year. And I can tell you why in one word – eggnog. He absolutely loves eggnog, and gets quite excited when it hits store shelves. I don’t drink a lot of eggnog, but I absolutely adore it in a dessert. This eggnog cake is the perfect way to get the decadent flavor of eggnog without pouring it into a glass.
To keep it quick and easy, this eggnog bundt cake starts with a yellow cake mix. You won’t be following the directions on the box, we’re doctoring this cake up! To the cake mix you’ll be adding eggnog, French vanilla pudding mix, eggs, oil, nutmeg, water and vanilla extract. This is a fairly heavy eggnog cake, almost more of a pound cake consistency, which is why a Bundt pan is the way to go.
We always love eggnog desserts in my home. Every year I make eggnog pie and cookies with eggnog frosting. My friend Rebecca from Foodie With Family makes an incredible eggnog ice cream and my friend Anna of Crunchy Creamy Sweet makes a fabulous Eggnog Cookie Bark.
This eggnog cake makes a fantastic cake for holiday parties and get togethers. We love this as a Christmas cake. But the best part, aside from the flavor, is how easy it is to make. Let’s get baking!
Easy Eggnog Cake
Eggnog Cake
Ingredients
- 1 15oz yellow cake mix
- 1 3oz dry French vanilla (or vanilla) instant pudding mix
- 1 cup eggnog
- 4 eggs
- 1/3 cup canola oil
- 1 tsp nutmeg
- 1/4 cup water
- 1 tsp vanilla extract
Optional Glaze:
- 1/4 cup butter melted and cooled
- 1/4 cup eggnog
- 1/2 tsp vanilla extract
- 1/4 tsp rum flavor extract optional
- 1/2 tsp nutmeg
- 2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine yellow cake mix, dry French vanilla pudding mix, eggnog, eggs, canola oil, nutmeg, water and vanilla extract. Using a stand mixer or power mixer, mix until well combined, approximately two minutes. Use a rubber spatula to wipe down the sides of the bowl, making sure that your cake batter is thoroughly mixed.
- Spray a Bundt cake pan generously with non-stick cooking spray. Pour cake batter into the Bundt cake pan. Bake for approximately 45-55 minutes, or until a cake tester inserted into the cake comes out clean. Remove from oven and allow to cool for approximately ten minutes. Invert cake onto a wire cooling rack to cool.
- Allow cake to cool for at least another ten minutes. After ten minutes the cake can be transferred to a cake stand or plate. It’s a matter of preference as to whether you pour the glaze on your cake while it’s still warm, or wait for it to cool. I prefer to put the glaze on the cake while the cake is slightly warm.
- To make glaze, combine glaze ingredients in a bowl and mix well to combine. This can be done by hand or with a mixer. Drizzle glaze over cake. Slice, serve and enjoy!
I hope your family enjoys this delicious eggnog cake as much as we do!
Casey says
Do you think this would work in a 9×13 pan? I do not like the texture on the outside of bundt cakes.
Cathy says
Just made this Eggnog cake, instead of 1/4 of a cup of water, I used 1/4 cup of Bacardi rum… And instead of rum extract for the frosting, you guessed it? I use Bacardi rum. So good to take for a holiday party. We are eating it now…Yummy!
Christi says
Cathy, I like the way you think, and make cakes!
cheryl says
sounds yummy except for the nutmeg- do you think it would still be good without that??
Christi says
It would but it would not taste like eggnog. Nutmeg is pretty much what provides the eggnog flavor.
Christine says
Has anyone tried a little spiced rum in the batter?
Christi says
I haven’t, but I don’t think it would be a bad thing!
Jane says
I made this eggnog cake and it’s awsome!!! My daughter and I have been eating it all day lol. It’s so yummy
Julianne says
Was looking for a Christmas cake that wasn’t a ” fruit cake” This was simply delicious and I’m not even an egg nog fan ! The family is crazy about this cake and so am I ! A keeper for decades ..thank you !
Christi says
Yay, so glad you enjoyed it!
Chris says
My family and I love this cake!! I use brandy in place of the water and melted butter instead of canola oil (just personal preference) I also add brandy (1 tsp) instead of rum flavoring. Also, as usual with me I always double vanilla whenever I see it in recipes haha. So glad I found this recipe! AND so darn easy too!!!
Christi says
Chris, I’m loving that addition of brandy!
J.E.H. says
How long is the cake and icing good for? I want to make this the night before a party.
Christi says
You should be fine making it the day before. Enjoy!
Anne says
Delicious and easy! Made it for our New Year’s Eve Dinner and had to serve seconds. A keeper!
Gladys Van Drie says
Love, love,love this cake. So moist. Love anything eggnog. Going too tryeggnog pie next.
Christi says
Gladys, so glad you enjoyed it! My husband is such an eggnog fan that I try to put it in lots of recipes for him!
Larry F says
Wow!! Made this cake and it was gone quick. We doubled the recipe and made Mini Doughnuts for the kids to snatch and go during meal prep, dessert and breakfast. Huge Hit!!!!
Christi says
Larry, so glad you guys enjoyed it!
Minakshi says
Would this work as cupcakes?
Christi says
I haven’t made it that way but I’m sure it would!
Alice says
This was delicious!! I made 12 cupcakes for a nutcracker cupcake decorating project with my kids, and used a store bought vanilla frosting. I baked the rest of the batter in a 9″ round cake pan and then froze that for Christmas Eve. The eggnog flavor is so authentic that the plain vanilla frosting worked great for the cupcakes, but I will definitely make the eggnog glaze for the Christmas Eve cake! Thanks for a great recipe I will make regularly!
Sherol says
THIS IS THE BEST CAKE EVER, my family finished it in 2 days. Will definitely make again.
Michael Chandler says
I’m not a fan of rum. So I substituted hazelnut syrup in the glaze it was wonderful!