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.
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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
Eggnog Cake
Ingredients
- 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
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!
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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I hope your family enjoys this delicious eggnog cake as much as we do!
Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
Made a rum/butter syrup to soak and then glaze instead of the regular glaze.
I love this cake recipe. Awesome flavor. Can I bake that his in a half sheet pan? If so at what temperature and time?
Hi Collette, so glad you like the recipe. I’ve only made it as shared here, so I’m afraid I can’t speak to baking it in a half sheet pan.
I was looking through some of your articles on this website and I think this site is really informative ! Retain posting.
Amazing taste. I can’t get enough of the cake!
I just finished making this cake. I added Old Charter Bourbon.The batter and glaze tasted divine when I was testing!! Can’t wait to share shortly with friends and family!!
Love this cake was a huge hit with all of the people I work for!
Tried this for Christmas Day. Was very moist. I used dark rum instead of extract. I didn’t have time to make the icing and it was still fantastic. It got great reviews from our family and friends. I don’t really care for eggnog, but I loved this cake.
My glaze came out really thick so I had to thin out with some eggnog and it was still more of a frosting. Other than that, great easy recipe! Can’t wait to see what my guests to Tate it tomorrow!!
I’ve found the thickness of eggnog varies greatly from brand to brand, so definitely add some extra to thin out the glaze to your desired consistency. Enjoy!
Hi! Making this cake now. I bought light eggnog. Do I put the same amount in the recipe? Should I add something else to the recipe since it’s the lighter version?
Audrey, I haven’t tried it with light so I’m afraid I can’t say.
Making now!!!!!!!! Excited!!! Silly question I guess, but I’m the photo you posted, did you sprinkle nutmeg on the glaze or is it something else? Looks so pretty I want to get it right!
You can sprinkle some nutmeg or cinnamon if you like!
Does the glaze turn out like the picture? It appears to look more like a frosting than glaze.
Candice, the ingredients really aren’t that different than a frosting, it’s just a bit thinner, thus a glaze.
I receive compliments every time I bake this cake. Easy and delicious ?