Decadent Eggnog Bundt Cake Recipe for Holiday Gatherings

This Eggnog Bundt Cake is a simple holiday cake flavored with eggnog, a touch of rum, and a sprinkle of nutmeg. It bakes up moist with a tender crumb and is finished with an easy eggnog powdered sugar glaze.

Details on a few ingredients

• Eggnog: This recipe uses dairy-free almond milk eggnog. Brands and availability vary by store during the holidays. If you don’t need a dairy-free cake, regular eggnog works fine.
• Rum: Two tablespoons of rum add a subtle warmth without making the cake taste boozy. Amber, white, or dark rum are all suitable. For a non-alcoholic option, substitute rum extract.
• Sugar: The cake calls for 1 1/4 cups of cane sugar; granulated sugar is an acceptable substitute.
• Butter: The recipe uses 1/2 cup of butter; vegan butter creates a dairy-free cake, while regular butter may be used if desired.
• Nutmeg: A bit of nutmeg in both the batter and glaze enhances the classic eggnog flavor.

How to make this dairy-free eggnog cake

Preheat the oven to 350°F and thoroughly grease a 10-cup bundt pan.

Sift together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/2 teaspoon ground nutmeg. Set aside.

Using an electric mixer, cream 1 1/4 cups sugar with 1/2 cup room-temperature vegan butter until light and fluffy. Add 3 room-temperature eggs, one at a time, then beat in 2 tablespoons rum.

With the mixer on low, add the dry ingredients in batches alternating with 1 cup almond milk eggnog, beginning and ending with the dry ingredients. Mix until just combined.

Pour the batter into the prepared bundt pan. Tap the bottom of the pan on the counter a few times to settle the batter into the pan’s crevices and release air bubbles.

Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

To make the glaze, whisk together 1 1/2 cups powdered sugar, 2 tablespoons almond milk eggnog, and 1/4 teaspoon ground nutmeg until smooth. Pour the glaze over the fully cooled cake, slice, and serve.

How to prevent bundt cakes from sticking

• Grease the pan thoroughly, paying special attention to all the crevices—important for detailed pans.
• Non-stick cooking spray is convenient and effective; alternatively, coat with butter and dust lightly with flour.
• Let the cake rest in the pan for about 10 minutes before turning it out. This helps the cake set and release cleanly without becoming soggy.

Storage and freezing

Store the cake in an airtight container at room temperature for 3–4 days, with or without the glaze. Refrigerate to extend its life a few more days.

To freeze the whole cake, omit the glaze, wrap the cooled cake tightly in plastic wrap, and place it in a freezer bag; it will keep up to three months. Thaw at room temperature and add the glaze when ready to serve. Glazed slices can be frozen in a single layer in an airtight container for 2–3 months.

Key recipe tips

• This recipe was tested with a 10-cup bundt pan. If using a larger pan, the batter won’t fill it and bake time may be shorter.
• Bring butter and eggs to room temperature to ensure proper creaming and even texture.
• If you don’t need the cake to be dairy-free, swap in regular butter and traditional eggnog.
• The recipe was tested with almond nog; other dairy-free nogs (for example, coconut nog) may work but were not tested here.
• For a non-alcoholic cake, replace rum with rum extract.
• The glaze thickens as it sits; thin it with a little more eggnog if you prefer a pourable glaze.
• Make sure the cake is completely cool before glazing to prevent the glaze from melting into the crumb.

Other holiday cake recipes

• Easy Gingerbread Cake
• Chai Spice Cake with spiced cream cheese frosting
• Orange Spice Cake with cream cheese frosting
• Apple Spice Cake with buttercream frosting

If you try this recipe, please leave a comment to share how it turned out.

Recipe