1. Can I use a different type of alcohol in the Boozy Eggnog Bundt Cake?

Yes! While bourbon or rum is the traditional choice for this cake, you can swap it with any liquor of your choice. Brandy, spiced rum, or even whiskey can provide different flavor profiles that complement the eggnog base beautifully. Just ensure to adjust the quantity to suit your taste preference.

2. How do I store the Boozy Eggnog Bundt Cake?

Store any leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, you can freeze it for up to 3 months. Make sure to wrap it tightly in plastic wrap and foil before freezing. To thaw, simply leave it at room temperature for a few hours before serving.

3. Can I make this cake in advance?

Yes, you can bake the Boozy Eggnog Bundt Cake a day ahead of time. Just make sure to let it cool completely before covering it with plastic wrap or placing it in an airtight container. Frost it with the eggnog buttercream just before serving to keep it fresh and creamy.

Boozy Eggnog Bundt Cake – Perfect for the Holidays

Name: Boozy Eggnog Bundt Cake
Prep time: 20 min
Cook time: PT-490100H34S
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon salt; 1/4 teaspoon ground nutmeg; 1/2 teaspoon ground cinnamon; 1 cup unsalted butter, at room temperature; 2 cups granulated sugar; 1 1/4 cups eggnog; 2 tablespoons bourbon or rum; 1 teaspoon pure vanilla extract; 3 eggs, room temperature; 1/2 cup confectioners’ sugar (for the glaze); 3-4 tablespoons eggnog (for the glaze); 2 tablespoons bourbon or rum (for the glaze); 1/2 teaspoon vanilla extract (for the glaze); 1 cup unsalted butter (for the buttercream); 4 cups powdered sugar (for the buttercream); 1/4 teaspoon ground nutmeg (for the buttercream); 1 teaspoon pure vanilla extract (for the buttercream); 1/4 cup eggnog (for the buttercream)

Description

This festive **Boozy Eggnog Bundt Cake** brings the creamy, spiced flavor of eggnog together with the warmth of bourbon or rum. With a moist texture, a rich bourbon glaze, and a velvety eggnog buttercream, it’s the perfect holiday dessert to enjoy with family and friends.

Ingredients

Scale

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 cup unsalted butter, at room temperature
2 cups granulated sugar
1 1/4 cups eggnog
2 tablespoons bourbon or rum
1 teaspoon pure vanilla extract
3 eggs, room temperature
1/2 cup confectioners’ sugar (for the glaze)
3-4 tablespoons eggnog (for the glaze)
2 tablespoons bourbon or rum (for the glaze)
1/2 teaspoon vanilla extract (for the glaze)
1 cup unsalted butter (for the buttercream)
4 cups powdered sugar (for the buttercream)
1/4 teaspoon ground nutmeg (for the buttercream)
1 teaspoon pure vanilla extract (for the buttercream)
1/4 cup eggnog (for the buttercream)

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Instructions

Preheat the oven to 350°F (175°C) and grease and flour a bundt pan.
In a medium bowl, combine eggnog, bourbon (or rum), and vanilla extract. Set aside.
In a large bowl, cream together the butter and sugar using an electric mixer for 2 minutes until light and fluffy.
Add eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
Gradually add the dry ingredients to the butter mixture, alternating with the eggnog mixture, starting and ending with the flour. Mix until just combined.
Pour the batter into the prepared bundt pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
For the glaze: In a small bowl, whisk together confectioners’ sugar, eggnog, bourbon (or rum), and vanilla extract. Drizzle the glaze over the warm cake.
For the buttercream: Beat butter and powdered sugar until smooth. Add nutmeg, vanilla, and eggnog, beating until light and fluffy. Frost the cake and decorate as desired.

Notes

Make sure to grease and flour the bundt pan thoroughly to prevent the cake from sticking.
To test if the cake is done, insert a toothpick into the center of the cake. If it comes out clean, the cake is ready.
If you prefer, you can use a non-alcoholic eggnog substitute or omit the alcohol for a family-friendly version.
The cake can be made a day in advance. Just store it in an airtight container and frost it before serving.

Prep Time: 20 minutes
Cook Time: 50-55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450 kcal
Sugar: 30g
Sodium: 150mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 1g
Protein: 3g
Cholesterol: 65mg