Cozy Eggnog Bundt Cake with Rum Glaze – Best Holiday Dessert

This Cozy Eggnog Bundt Cake with Rum Glaze turns one of the most recognizable flavors of the holiday season into a soft, buttery Christmas cake. Rich eggnog goes directly into the batter, while nutmeg, cinnamon, vanilla, and a touch of rum extract give every slice that warm, unmistakably festive flavor.

The cake itself is moist and tender with a golden exterior and a dense-but-soft crumb that holds the beautiful Bundt shape. Once cooled, it’s finished with a simple eggnog rum glaze that drips naturally down the ridges instead of hiding the cake beneath heavy frosting.

It’s also an excellent make-ahead dessert for Christmas gatherings. The cake can be baked the day before, then glazed closer to serving for an impressive holiday dessert that requires surprisingly little decorating.

Easy Eggnog Bundt Cake with Rum Glaze

Eggnog already contains many of the flavors we associate with holiday baking: cream, vanilla, nutmeg, and often a subtle rum-like flavor. Using it in cake batter gives a traditional Bundt cake an immediate Christmas character without requiring complicated ingredients.

This recipe uses full-fat eggnog both in the cake and the glaze. The batter is flavored with nutmeg, a smaller amount of cinnamon, vanilla, and rum extract so the eggnog remains recognizable rather than disappearing behind stronger spices.

The finished cake is substantial enough to slice neatly but still tender and moist inside. A thin glaze provides additional eggnog flavor and a little sweetness without turning it into a heavily frosted cake.

If you’re building a Christmas dessert table, Light and Creamy Peppermint Bark Cheesecake makes a great contrast. The cool peppermint cheesecake tastes completely different from the warm nutmeg and eggnog flavors of this Bundt cake.

Why You’ll Love This Eggnog Bundt Cake

• Classic holiday flavor: Eggnog, nutmeg, vanilla, and rum create an unmistakably Christmas-inspired cake.
• Moist texture: Eggnog and sour cream help prevent a dry Bundt cake.
• Simple decorating: The glaze does most of the work.
• Beautiful centerpiece: A Bundt pan naturally creates an impressive shape.
• Make-ahead friendly: Bake it a day before your gathering.
• No complicated frosting: Just whisk and drizzle.
• Easy to slice: Perfect for holiday parties and dessert tables.
• Uses seasonal eggnog: A delicious way to bake with a carton already in your refrigerator.

Ingredients

All-Purpose Flour

Use 3 cups all-purpose flour.

Measure it carefully rather than packing it into the measuring cup. Too much flour is one of the easiest ways to end up with a dry Bundt cake.

Baking Powder

Use 2 teaspoons baking powder to help the cake rise.

Baking Soda

A ½ teaspoon baking soda works with the acidic sour cream and contributes to a tender crumb.

Ground Nutmeg

Use 1½ teaspoons ground nutmeg.

Nutmeg is the signature spice here and gives the cake its familiar eggnog aroma.

Freshly grated nutmeg is excellent if you have it.

Ground Cinnamon

Use ½ teaspoon cinnamon for additional warmth without turning the cake into a cinnamon cake.

Salt

Use ½ teaspoon fine salt to balance the sweetness.

Unsalted Butter

You’ll need 1 cup unsalted butter, softened.

Properly softened butter should yield slightly when pressed but shouldn’t look melted or greasy.

Granulated Sugar

Use 1¾ cups granulated sugar.

Creaming it thoroughly with the butter helps create a lighter texture.

Eggs

Use 4 large eggs, preferably at room temperature.

Eggnog

You’ll need 1 cup full-fat eggnog.

Using a richer traditional eggnog gives the cake better flavor and texture than a very thin reduced-fat version.

Sour Cream

Use ½ cup full-fat sour cream.

It adds moisture and tenderness without making the batter excessively liquid.

Vanilla Extract

Use 2 teaspoons vanilla extract.

Rum Extract

Use 1 teaspoon rum extract for concentrated rum flavor without needing a large amount of liquid.

If you prefer actual rum, see the variation section below.

For the Rum-Eggnog Glaze

You’ll need:

• 1½ cups powdered sugar
• 2–3 tablespoons eggnog
• 1 tablespoon dark or spiced rum
• ½ teaspoon vanilla extract
• A tiny pinch of nutmeg

The amount of eggnog can be adjusted slightly to control the glaze consistency.

How to Make Eggnog Bundt Cake

1. Preheat the oven

Preheat your oven to 350°F (175°C).

Position the rack near the center of the oven.

2. Prepare the Bundt pan

Thoroughly grease a 10–12 cup Bundt pan, making sure to reach every ridge and crevice.

Dust lightly with flour and tap out the excess.

Bundt pans contain many detailed areas where cake can stick, so don’t rush this step.

3. Combine the dry ingredients

In a medium bowl, whisk together:

• flour,
• baking powder,
• baking soda,
• nutmeg,
• cinnamon,
• and salt.

Set aside.

4. Cream the butter and sugar

Place the softened butter and granulated sugar in a large mixing bowl.

Beat for approximately 3–4 minutes, until noticeably lighter and fluffy.

5. Add the eggs

Add the eggs one at a time.

Mix well after each addition, scraping down the bowl when necessary.

6. Add the flavorings

Mix in the vanilla and rum extract.

7. Combine the eggnog and sour cream

In a separate bowl or measuring jug, whisk the eggnog and sour cream until relatively smooth.

8. Alternate the dry and wet ingredients

Add approximately one-third of the flour mixture to the butter mixture and mix gently.

Add half the eggnog mixture.

Continue alternating:

dry → wet → dry → wet → dry

Mix only until combined after each addition.

9. Finish the batter

Use a rubber spatula to gently fold the batter several times, scraping the bottom of the bowl.

Avoid excessive mixing.

The finished batter should be thick, creamy, and spoonable.

10. Fill the Bundt pan

Spoon the batter evenly into the prepared Bundt pan.

Smooth the surface gently with a spatula.

Tap the pan lightly against the counter once or twice to help settle large trapped air pockets.

11. Bake

Bake for approximately 45–55 minutes.

Begin checking around the 45-minute mark.

The cake is ready when a wooden skewer inserted into a thick portion comes out clean or with only a few moist crumbs.

12. Cool briefly in the pan

Place the Bundt pan on a cooling rack and allow the cake to rest for approximately 15 minutes.

Don’t leave it in the pan until completely cold because that can make release more difficult.

13. Turn out the cake

Place a cooling rack over the Bundt pan.

Carefully invert both together and gently lift away the pan.

Allow the cake to cool completely before glazing.

14. Prepare the rum glaze

Place the powdered sugar in a bowl.

Whisk in 2 tablespoons eggnog, the rum, vanilla, and a tiny pinch of nutmeg.

Add additional eggnog a teaspoon at a time until the glaze reaches a thick but pourable consistency.

15. Glaze the cake

Place the completely cooled Bundt cake on a serving plate.

Spoon or slowly pour the glaze around the upper ridges.

Allow it to travel naturally down the sides.

Don’t try to make every drip identical.

16. Let the glaze set

Allow the glazed cake to rest for approximately 15–20 minutes before slicing.

The glaze should become slightly set while remaining soft.

Equipment You’ll Need

You’ll need:

• 10–12 cup Bundt pan
• Large mixing bowl
• Medium mixing bowl
• Electric hand mixer or stand mixer
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Liquid measuring jug
• Cooling rack
• Wooden skewer or cake tester
• Small bowl for glaze
• Serving plate or cake stand

Easy Variations

Eggnog Bundt Cake Without Alcohol

Replace the tablespoon of rum in the glaze with additional eggnog and add about ¼ teaspoon rum extract.

You’ll still get the holiday flavor without alcohol.

Spiced Rum Bundt Cake

Replace the rum extract in the cake with 1–2 tablespoons dark or spiced rum.

Because you’re introducing additional liquid, keep the amount modest.

Orange Eggnog Bundt Cake

Add approximately 1 tablespoon finely grated orange zest to the batter.

Orange brightens the rich eggnog flavor and works especially well with nutmeg.

Eggnog Cake with Pecans

Fold ¾ cup chopped toasted pecans into the batter just before transferring it to the pan.

Simple Eggnog Glaze

Skip the rum completely and combine powdered sugar, eggnog, vanilla, and a pinch of nutmeg.

Pro Tips for the Best Bundt Cake

Grease every detail of the pan. This is especially important with decorative Bundt pans.

Use room-temperature ingredients. Butter, eggs, eggnog, and sour cream combine more evenly when they aren’t refrigerator-cold.

Cream the butter properly. Those 3–4 minutes help create a better cake structure.

Don’t overmix after adding flour. Mix only until the dry streaks disappear.

Use full-fat eggnog. Its richness contributes both flavor and moisture.

Don’t overbake. Bundt cakes are thick, so it’s easy to leave them in the oven longer than necessary.

Wait before unmolding—but not too long. About 15 minutes gives the cake enough time to stabilize without becoming stuck as it cools completely.

Cool before glazing. Glaze poured over a warm cake will melt and disappear.

How to Get a Bundt Cake Out Cleanly

A beautiful Bundt cake starts before the batter even enters the pan.

Use softened butter or baking spray designed for baking and carefully coat the entire interior, including the center tube and every decorative ridge.

If using butter, dust the greased surface lightly with flour afterward.

Once baked, let the cake rest for about 15 minutes. Then gently loosen any accessible edges before inverting it.

If the cake doesn’t release immediately, don’t aggressively shake the pan. Let gravity help for a moment before gently lifting it away.

Make-Ahead Instructions

This cake is particularly convenient for Christmas because it can be baked one day ahead.

Bake and cool the cake completely, then store it tightly covered at room temperature.

For the freshest appearance, prepare and add the rum glaze several hours before serving.

You can also glaze it the day before, although the glaze may gradually soak slightly into the cake.

Storage

Room Temperature

Store the glazed cake in an airtight cake container at cool room temperature for approximately 2 days.

Refrigerator

For longer storage, refrigerate it for up to 5 days.

Bring individual slices toward room temperature before serving for the softest texture.

Freezer

The unglazed cake freezes particularly well.

Wrap the completely cooled cake securely and freeze for up to 2 months.

Thaw overnight in the refrigerator or several hours at room temperature, then glaze before serving.

Frequently Asked Questions

What does eggnog cake taste like?

It has a buttery vanilla flavor with creamy eggnog and warm nutmeg notes. The rum glaze adds the classic rum-and-eggnog combination associated with the holidays.

Can I make eggnog Bundt cake without rum?

Absolutely. Replace the rum in the glaze with eggnog and use a small amount of rum extract if you still want that flavor.

Does the alcohol cook out of the glaze?

No. The glaze isn’t cooked, so alcohol added to it remains present. Use the alcohol-free variation if that’s important for your guests.

Can kids eat the rum-glazed version?

Because the glaze contains uncooked alcohol, make the alcohol-free glaze for children or anyone avoiding alcohol.

Why did my Bundt cake stick to the pan?

The pan may not have been greased thoroughly enough, particularly inside detailed ridges, or the cake may have cooled in the pan for too long.

Why is my Bundt cake dry?

The most common causes are too much flour or overbaking.

Measure flour carefully and begin checking the cake before the maximum baking time.

Can I use homemade eggnog?

Yes, provided it has a consistency reasonably similar to traditional store-bought full-fat eggnog.

Can I make this for Christmas Eve?

Yes. It’s actually a great choice because you can bake it ahead and have dessert ready before Christmas Day.

What to Serve with Eggnog Bundt Cake

A slice is excellent alongside coffee, espresso, or a warm mug of cocoa.

For a larger Christmas dessert table, pair it with Red Velvet Crinkle Cookies. Their cocoa flavor and powdered-sugar coating provide a completely different texture and appearance.

For something cool and creamy, add Light and Creamy Peppermint Bark Cheesecake. Peppermint contrasts nicely with the warm nutmeg and rum flavors in the cake.

And Cozy Gingerbread Cheesecake Bars with Easy Cream Cheese Frosting can add another warm-spiced dessert for guests who love classic Christmas baking.

Nutrition Information

Approximate nutrition per slice, based on 12 servings:

• Calories: 485
• Protein: 6g
• Carbohydrates: 66g
• Fat: 21g
• Saturated Fat: 13g
• Fiber: 1g
• Sugar: 43g
• Sodium: 245mg

Nutrition values are estimates and vary depending on the eggnog, glaze, rum, and serving size.