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Kid-Approved Eggnog Bundt Cake: Easy Holiday Recipe

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This kid-approved eggnog bundt cake with nutmeg glaze is the perfect holiday dessert. It’s moist, tender, and has a beautiful balance of eggnog and nutmeg flavors that both kids and adults will love.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 3 large eggs, room temperature
  • 1 1/2 cups eggnog (full-fat)
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 2 cups powdered sugar, sifted
  • 3 tablespoons eggnog
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg, plus more for sprinkling
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-cup or 12-cup bundt pan thoroughly with butter and dust with flour.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, nutmeg, and salt. Set aside.
  3. In a large bowl, beat softened butter and sugar together until light and fluffy, about 3-4 minutes with an electric mixer on medium speed.
  4. Add eggs one at a time, beating well after each addition.
  5. In a small bowl, stir together eggnog, sour cream, and vanilla extract.
  6. Alternate adding flour mixture and eggnog mixture to the butter mixture, starting and ending with flour. Mix on low speed just until combined after each addition.
  7. Fold batter with a rubber spatula, scraping bottom of bowl.
  8. Pour batter into prepared bundt pan and spread evenly. Tap pan on counter to release air bubbles.
  9. Bake for 50-60 minutes, or until a toothpick inserted into center comes out clean or with a few moist crumbs.
  10. Let cake cool in pan for 15 minutes, then invert onto a cooling rack. Cool completely before glazing, about 1-2 hours.
  11. For the glaze: Whisk together powdered sugar, 3 tablespoons eggnog, vanilla, nutmeg, and melted butter until smooth. Drizzle over cooled cake and sprinkle with extra nutmeg.

Notes

Let all ingredients come to room temperature for best results. Don’t skip the sour cream—it adds moisture. If the top browns too fast, tent with foil. For gluten-free, use 1-to-1 gluten-free flour blend and add an extra tablespoon of eggnog. Freeze unglazed cake for up to 3 months.

Nutrition

Keywords: eggnog bundt cake, holiday cake, eggnog cake, nutmeg glaze, Christmas cake, bundt cake recipe

Find it online: https://fizzlefork.com/kid-approved-eggnog-bundt-cake-easy-holiday-recipe/