Description
This Eggnog Bundt Cake with Eggnog Frosting is a festive and moist cake perfect for holiday celebrations. Infused with classic eggnog flavors of nutmeg and vanilla, this tender cake is topped with a creamy eggnog-spiced frosting that enhances its rich, seasonal taste.
Ingredients
Scale
Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup eggnog
- 1 tsp vanilla extract
- 1 tsp ground nutmeg
- 1/2 tsp salt
- 3 cups all-purpose flour
- 1 tbsp baking powder
Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2-4 tbsp eggnog
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly to ensure easy removal of the cake after baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light, fluffy, and well combined, which helps create a tender crumb.
- Add Eggs and Flavorings: Incorporate the eggs one at a time, beating well after each to blend smoothly. Then stir in the eggnog, vanilla extract, and ground nutmeg, mixing until combined for that signature eggnog flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined to avoid over-mixing which could toughen the cake.
- Pour Batter and Bake: Pour the prepared batter into the greased bundt pan and smooth the top with a spatula for even baking.
- Bake the Cake: Bake in the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes, then carefully remove it from the pan and let it cool completely on a wire rack to prevent moisture buildup.
- Prepare the Frosting: Beat the softened butter until creamy and smooth. Gradually add the powdered sugar, mixing on low speed until incorporated.
- Add Flavor to Frosting: Mix in the eggnog, vanilla extract, and ground nutmeg into the butter mixture until smooth. Adjust the consistency by adding more eggnog if the frosting is too thick.
Notes
- For best results, make sure all ingredients, especially eggs and butter, are at room temperature.
- You can sprinkle some extra ground nutmeg on top of the frosting for garnish and added aroma.
- If you prefer a stronger eggnog taste, increase the nutmeg slightly in the batter and frosting.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- The cake can be made a day ahead; just frost it shortly before serving to keep the frosting fresh.
