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Homemade eggnog Bundt cake with a moist spiced crumb and creamy rum eggnog glaze dripping over golden cake ridges.

Cozy Eggnog Bundt Cake with Rum Glaze

A moist and buttery holiday Bundt cake made with rich eggnog, warm nutmeg, vanilla, and a simple eggnog rum glaze—an easy make-ahead Christmas dessert.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 2 hours 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Eggnog Bundt Cake
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1½ teaspoons ground nutmeg
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup unsalted butter softened
  • 1¾ cups granulated sugar
  • 4 large eggs room temperature
  • 1 cup full-fat eggnog room temperature
  • ½ cup full-fat sour cream room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon rum extract
  • Rum Glaze
  • 1½ cups powdered sugar
  • 2 –3 tablespoons eggnog
  • 1 tablespoon dark or spiced rum
  • ½ teaspoon vanilla extract
  • Small pinch ground nutmeg

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Thoroughly grease and lightly flour a 10–12 cup Bundt pan.
  3. Whisk flour, baking powder, baking soda, nutmeg, cinnamon, and salt.
  4. Beat softened butter and sugar for 3–4 minutes until light and fluffy.
  5. Add eggs one at a time, mixing after each addition.
  6. Mix in vanilla and rum extract.
  7. Whisk eggnog and sour cream together separately.
  8. Alternately add the dry ingredients and eggnog mixture to the butter mixture, beginning and ending with dry ingredients.
  9. Mix only until combined.
  10. Gently finish folding the batter with a rubber spatula.
  11. Spoon batter evenly into the prepared Bundt pan.
  12. Smooth the surface and gently tap the pan once or twice.
  13. Bake for 45–55 minutes, until a skewer inserted into a thick section comes out clean or with a few moist crumbs.
  14. Cool in the pan for approximately 15 minutes.
  15. Carefully invert onto a cooling rack and cool completely.
  16. Whisk powdered sugar, 2 tablespoons eggnog, rum, vanilla, and nutmeg together.
  17. Add additional eggnog by the teaspoon until the glaze is thick but pourable.
  18. Drizzle over the completely cooled cake.
  19. Allow the glaze to set for 15–20 minutes before slicing.

Notes

  • Thoroughly grease every ridge of the Bundt pan.
  • Use full-fat eggnog for richer flavor and texture.
  • Room-temperature ingredients combine more evenly.
  • Avoid overmixing once the flour is added.
  • Begin checking the cake around 45 minutes to prevent overbaking.
  • Cool the cake completely before glazing.
  • For an alcohol-free version, replace the rum in the glaze with additional eggnog and optionally add a small amount of rum extract.