Sweet and spiced Eggnog Butter Cake is a festive spin on my favorite Kentucky Butter Cake! I love this easy bundt cake recipe, it’s just so adaptable!
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I have never been an eggnog drinker. I think maybe it’s mostly the name that has always been a bit of a turnoff. Nog is not an appetizing word.
But in recent years I have tried eggnog with a sip here and there, and while I definitely enjoy the nonalcoholic version better, I can certainly see how a bit of rum could make it fun too. I’ve decided it tastes a lot like a melted milkshake…so yeah…
This cake includes a whole lotta eggnog and a few pinches of nutmeg too.
Isn’t it a total stunner?
You coat the cake with an eggnog glaze…and if you can wait until the next day to eat it. Trust me on this…it’s hard, but SO worth it. All the flavors get acquainted and the texture turns dense, but still cakey. Of course I dusted it with a bit of powdered sugar too with my favorite powdered sugar duster.
This cake is perfect to have with a cup of hot tea! I hope you make it…it’s SO good!
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Eggnog Butter Cake
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 30 minutes
- Yield: serves 10 1x
- Category: Cake
- Method: Oven
- Cuisine: Dessert
Description
This festive cake takes a classic butter bundt cake and makes it perfect for the holidays with the addition of creamy eggnog and a pinch of nutmeg. A slice of this by the fire is all you’ll need this holiday season!
Ingredients
- 1 cup butter, cubed at room temperature
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/4 cups eggnog
Eggnog Icing:
- 1/3 cup unsalted butter
- 3/4 cup granulated sugar
- 1/4 cup eggnog
Instructions
- Preheat the oven to 325°F/165°C.
- Grease a 10-inch bundt pan with butter or shortening very liberally. Dust pan with flour and set aside.
- Place all cake ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low for 30 seconds and then increase speed to medium and mix for 3 minutes.
- Pour batter into the prepared pan and bake for 65 – 75 minutes until a toothpick entered into the center comes out clean.
- While the cake is cooling, make glaze. Combine all ingredients into a small saucepan over medium-low heat. Stir continuously until butter is melted and sugar is dissolved. Do not bring to a boil.
- While the cake is still in the bundt pan, poke holes all over the warm cake and pour glaze evenly over the cake.
- Allow the cake to cool completely in the pan and then invert the cake onto a serving plate.
Is this recipe still posted anywhere? Not seeing it when I click the link above for the full recipe.
Shoot! I ended my partnership with Imperial Sugar this year and I have been trying to update all the recipes and this one fell through the cracks! All updated now with the recipe here for you!
Omg I love this cake!!! It is moist, buttery, and decadent!!! Everyone loves it when I make it for the holiday season! Thank you for sharing this recipe. This will be my 3rd year making it for Thanksgiving – it’s a keeper and now part of the holiday tradition! Xo
wow this cake looking very tasty i want to try it at home thanks for sharing this
Wow – this cake is absolutely delious. Perfectly moist. Thank you for sharing.
I’m a huge fan of the Kentucky butter cake recipe on this site, but had a couple of tragedies in releasing them from my bundt pans even after getting crazy with the Crisco and the four. I tried this recipe and it came out perfectly! I used the WIlliams Sonoma Bak-Klean release spray (alone) and it did the trick. I doubled the ingredients and the Kitchenaid 4.5 quart mixing bowl held everything. Thanks Shelly!
I will definitely pick up some of that WS klean release spray to try!
This sounds perfect for the holidays! I can’t get enough of eggnog desserts right now!
This is the definition of stunner! 🙂