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.
Favorite Eggnog Recipes
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
- 1 standard size box yellow cake mix approx 15 oz
- 1 3oz dry French vanilla (or vanilla) instant pudding mix approx 3 oz size box, flavors and brands will vary slightly
- 1 cup eggnog
- 4 eggs
- 1/3 cup canola oil
- 1 tsp nutmeg
- 1/4 cup water
- 1 tsp vanilla extract
- 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
- 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!
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
I hope your family enjoys this delicious eggnog cake as much as we do!
My husband and I love eggnog, so I looked for an eggnog cake recipe and saw this one. I made this cake for the first time this year and it was so good I’ve made it 3 times already this season for our family and friends. Each time it was a great hit, even for those who don’t like eggnog. It’s light, fluffy, moist and absolutely delicious!! I’ve received numerous compliments each time from everyone who’s had this cake and have been told by some that this is the best cake they’ve ever had — high praise indeed! This will be part of our permanent holiday treats. Thank you for the great recipe!!
Easy delicious cake, great for the holidays and I will definitely make it again!!
I made it once and it was so delicious I’m doing it again! Real bourbon is a must for flavor!
Delicious !! I make it every Christmas Eve. The grandkids love it🎄
Oni Chi says
As the wise Rengoku said…it is indeed UMAI
rip rengoku :<
Turned out perfect, super yummy! 🙂
In response to someone who’s cake came out flat … fyi if you don’t cool your Bundt cake outside down , it will be flat. Hope that helps .