What do you do when you find the first eggnog container of the season, well you make an eggnog cake of course! The delicious flavor of eggnog is packed into this simple, yet easy-to-make, egg nog cake. This holiday cake recipe is a must make for eggnog fans.
My husband loves this time of year. And I can tell you why in one word – eggnog. He absolutely loves eggnog, and gets quite excited when it hits store shelves. I don’t drink a lot of eggnog, but I absolutely adore it in a dessert.
This eggnog cake is the perfect way to get the decadent flavor of eggnog without pouring it into a glass.
To keep it quick and easy, this eggnog bundt cake starts with a yellow cake mix. You won’t be following the directions on the box, we’re doctoring this cake up! To the cake mix you’ll be adding eggnog, French vanilla pudding mix, eggs, oil, nutmeg, water and vanilla extract.
This is a fairly heavy eggnog cake, almost more of a pound cake consistency, which is why a Bundt pan is the way to go.
We always love eggnog desserts in my home.
Every year I make eggnog pie and cookies with eggnog frosting. My friend Rebecca from Foodie With Family makes an incredible eggnog ice cream and my friend Anna of Crunchy Creamy Sweet makes a fabulous Eggnog Cookie Bark.
Favorite Eggnog Recipes
This eggnog cake makes a fantastic cake for holiday parties and get togethers. We love this as a Christmas cake. But the best part, aside from the flavor, is how easy it is to make. Let’s get baking!
Easy Eggnog Cake
Eggnog Cake
Ingredients
- 1 standard size box yellow cake mix approx 15 oz
- 1 3oz dry French vanilla (or vanilla) instant pudding mix approx 3 oz size box, flavors and brands will vary slightly
- 1 cup eggnog
- 4 eggs
- 1/3 cup canola oil
- 1 tsp nutmeg
- 1/4 cup water
- 1 tsp vanilla extract
Optional Glaze:
- 1/4 cup butter melted and cooled
- 1/4 cup eggnog
- 1/2 tsp vanilla extract
- 1/4 tsp rum flavor extract optional
- 1/2 tsp nutmeg
- 2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine yellow cake mix, dry French vanilla pudding mix, eggnog, eggs, canola oil, nutmeg, water and vanilla extract. Using a stand mixer or power mixer, mix until well combined, approximately two minutes. Use a rubber spatula to wipe down the sides of the bowl, making sure that your cake batter is thoroughly mixed.
- Spray a Bundt cake pan generously with non-stick cooking spray. Pour cake batter into the Bundt cake pan. Bake for approximately 45-55 minutes, or until a cake tester inserted into the cake comes out clean. Remove from oven and allow to cool for approximately ten minutes. Invert cake onto a wire cooling rack to cool.
- Allow cake to cool for at least another ten minutes. After ten minutes the cake can be transferred to a cake stand or plate. It’s a matter of preference as to whether you pour the glaze on your cake while it’s still warm, or wait for it to cool. I prefer to put the glaze on the cake while the cake is slightly warm.
- To make glaze, combine glaze ingredients in a bowl and mix well to combine. This can be done by hand or with a mixer. Drizzle glaze over cake. Slice, serve and enjoy!
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
I hope your family enjoys this delicious eggnog cake as much as we do!
Teresa says
Can you make this cake ahead and freeze? If not, is it best to refrigerate it or leave it at room temperature? How many days will it last if refrigerated or left at room temp?
Christi Johnstone says
Teresa, I never really freeze food, I just make it as we need/use it. I think you’d be good up to a week in the fridge.
Teresa says
Can i make ahead & freeze this cake?
Amy says
This sounds amazing! Does it have to be refrigerated? The eggnog frosting is making me think that it may.
Christi Johnstone says
Amy, I would!
Dell says
My batter was really thick ???!
Arline Schroeher says
Can this recipe fit into a Nordic Ware Christmas Santa & sled loaf pan?
Christi Johnstone says
Arline, I’m not familiar with that pan, so I’m afraid I don’t know.
Eli Jacobson says
I also subbed in brandy for the 1/4 cup water and I have put up to 1/3 cup without problems. Also, there is now cheesecake flavored pudding mix which has a more powerful creamy flavor similar to eggnog – that can be subbed for the French vanilla pudding mix. This cake was a BIG hit with the crowd last year at Christmas and I will make it again.
Heather says
This turned out excellently! I heeded other reviews and substituted dark rum for water. Added a smidge more eggnog bc of water/booze switch. Will make again!
Michael Chandler says
I’m not a fan of rum. So I substituted hazelnut syrup in the glaze it was wonderful!
Sherol says
THIS IS THE BEST CAKE EVER, my family finished it in 2 days. Will definitely make again.
Alice says
This was delicious!! I made 12 cupcakes for a nutcracker cupcake decorating project with my kids, and used a store bought vanilla frosting. I baked the rest of the batter in a 9″ round cake pan and then froze that for Christmas Eve. The eggnog flavor is so authentic that the plain vanilla frosting worked great for the cupcakes, but I will definitely make the eggnog glaze for the Christmas Eve cake! Thanks for a great recipe I will make regularly!