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Easy Eggnog Bundt Cake Recipe

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Easy Eggnog Bundt Cake recipe with poppy seeds is so incredibly delicious and so festive for the holiday season. With eggnog and rum inside the cake and in the glaze, it’s wonderfully rich with flavor.Glazed Easy Eggnog Bundt Cake with Poppy Seeds on a pretty, glass cake pedistal. I created this Easy Eggnog Bundt Cake recipe for three simple reasons . . .

I love eggnog. I love holiday desserts. And I love bundt cake!

And I was confident that combining those three loves would be delicious!

One slice of Easy Eggnog Bundt Cake with Poppy Seeds on a pink floral plate.

What is eggnog?

  • Eggnog is a festive holiday drink that’s typically made with milk or cream, egg yolks, sugar, rum or whiskey, and spices.
  • Eggnog is said to have made its appearance in the American colonies in the 18th century, where both eggs and rum were plentiful.
  • The drink was popular around Christmastime because of its warm temperature and the addition of warming spices like cinnamon and nutmeg.
  • Pre-made, non-alcoholic eggnog is also available in most markets during the holiday season.

Here’s a recipe for an excellent homemade eggnog.

Top view of Eggnog Budnt Cake with Poppy Seeds in the bundt pan.

What is a bundt cake?

  • “Bundt” simply refers to the shape of the cake. A bundt cake is made in ring-shaped, fluted pan, and it makes the cake super pretty and interesting.
  • Almost all bundt cakes can also be made in traditional cake pans  — however, sometimes there are good reasons to go for the bundt.

I love the look of a bundt cake, and the endless possibilities of flavors that the pan can mold.

Easy Eggnog Bundt Cake with Poppy Seeds on a pink glass cake plate without frosting.And I absolutely love the gorgeous amount of “crust” on a bundt cake.

More to Love

The bundt pan creates so much more of that delicious part of a cake that bakes along the edges of a pan. It’s the super caramelized area, and this way, you taste this special part of the cake in almost every bite.

Since eggnog is deliciously creamy and rich, I knew it would easily lend itself to this pound-cake-like batter I made for this recipe.

Close up of glaze on Eggnog Bundt Cake with Poppy SeedsAnd with a touch of dark rum, this Easy Eggnog Bundt Cake recipe is almost like the holiday drink in cake form.

It’s dreamy!

One slice of Easy Eggnog Bundt Cake with Poppy Seeds on a pink floral plate.The eggnog is absolutely wonderful in this moist, heavenly holiday dessert, and the poppy seeds and a very delicate crunch.

I promise you, you’ll be a big hit if you bring this cake to a holiday party — or serve it at yours!

More delicious bundt cakes:

5 from 6 votes
One slice of Eggnog Bundt Cake with Poppy Seeds on a pink floral plate.
Print
Eggnog Poppy Seed Bundt Cake Recipe
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 

This cake is so incredibly delicious and so festive for the holiday season. With eggnog and rum inside the cake and in the glaze, it's wonderfully rich with flavor.

Course: Dessert
Cuisine: American
Keyword: cake for party, holiday cakes
Servings: 12
Calories: 386 kcal
Author: Valentina K. Wein
Ingredients
For the cake
  • 1 1/2 teaspoons unsalted butter, softened
  • 1 cup neutral oil (like vegetable or bran)
  • 2 cups granulated sugar
  • 1 1/4 cup of your favorite non-alcoholic eggnog
  • 1/2 cup sour cream
  • 2 tablespoons dark rum
  • 1 tablespoon pure vanilla extract
  • 3 large eggs
  • 1/3 cup poppy seeds
  • 3 cups all-purpose flour
  • 1 1/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon nutmeg
For the glaze
  • 2 tablespoons of your favorite non-alcoholic eggnog
  • 1 tablespoon unsalted butter, melted
  • 2 teaspoons dark rum
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon salt
  • 3/4 cup powdered sugar
Instructions
For the cake

  1. Preheat the oven to 350°F and grease the inside of a bundt pan with the butter, making sure to get it inside all of the crevices. Set it aside.

  2. Add the oil, sugar, eggnog, sour cream, rum, and vanilla to a large mixing bowl. Use a whisk to mix everything together until it's a smooth consistency.
  3. Add the eggs and whisk just until they are thoroughly blended into the batter.

  4. Use a spatula to fold in the poppy seeds.

  5. In another larger mixing bowl add the flour, baking powder, salt, and nutmeg. Make a well in the center and pour in the eggnog mixture. Whisk just until all of the dry ingredients are thoroughly blended in. (Do not over mix!)

  6. Pour the batter into the buttered-bundt pan and bake in the preheated 350°F oven until the edges are golden brown, the top has risen, and it's beginning to crack, about 45 minutes.

  7. Let the cake cool for about 15 minutes or so in the pan, then place a plate (or platter) that's at least a few inches bigger than the cake, upside down on top of the pan. Invert the cake onto the plate -- do this gently and don't remove the pan from the cake until you can feel that the cake has released and is firmly on the plate.

  8. The cake should be completely cooled to room temperature before you add the glaze (see below instructions).
For the glaze
  1. In a small mixing bowl, whisk the eggnog with the melted butter, rum, nutmeg and salt.
  2. Place a fine mesh sifter over the bowl and about a third at a time, add the powdered sugar to it. Use the bottom of a large metal spoon to gently move the sugar around until all of it has gone through the sifter and into the bowl. Use the whisk to mix until it's smooth. Repeat this process twice, until all of the sugar has been added and mixed in. The glaze should be smooth, thick, and pourable.
  3. Once the cake has cooled, use a spoon to drizzle the glaze on the cake in a circular motion around the top.
Recipe Notes

This cake serves 12 medium-large slices -- if you're serving it along with other dessert options, you would likely slice it more thinly and therefore have more servings.

The glaze will be thick - I like it this way so that it doesn't all seep into the cake and/or to the bottom. If you'd like it thinner, you can add a bit more melted butter.

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Comments

  4. Julia Marks says

    I don’t many recipes for cakes because I rarely make them. I’m a muffin person. Or bread. But this one, I am already counting the days until I can get out to the store to buy the supplies. It’s Christmas time (almost) after all. What could be a better excuse for cooking up and offering this tempting treat?

    Reply

    • valentina says

      Thanks so much, Julia! This recipe would actually work really well in a muffin or loaf pan, too. Happy Holidays! 🙂

      Reply

  11. Frank says

    How can you go wrong with an eggnog glaze, am I right? I’d love a piece right now with my morning coffee to get me into the holiday mood. 🎄

    Reply

  14. David @ Spiced says

    This is my kind of cake, Valentina! Before I started the blog, I toyed with the idea of starting a bundt cake bakery. Seriously! I was gonna call it “I like big bundts.” I love a good bundt cake, and the eggnog flavor here is excellent…plus I like that you put a bit of rum in that glaze. Nailed it! 🙂

    Reply

    • valentina says

      That is such a fantastic name, David! I think you should hold on to that idea and use it one day. Love it. 🙂 And thank you for visiting.

      Reply

  17. Ron says

    Holiday drink in cake form, I’m in. We always make eggnog for Christmas (we don’t get the commercial stuff here) and I’ll be using some to try this cake. It’ll be a perfect holiday Fika snack.

    Reply

  18. Jeff the Chef says

    What a beautiful cake! I love the flavor of eggnog, but I don’t like the texture of milk – especially thick milks (like whole milk, for instance), so eggnog isn’t for me. But! An eggnog cake would certainly be!

    Reply

    • valentina says

      Hi Jeff, I get it about the milk — that thickness isn’t always the most pleasant to drink. And yes, it’s excellent in the cake. 🙂 Thanks so much for visiting my site!

      Reply

    • valentina says

      Thanks so much Gerlinde! I hope if you tried it, you and your niece loved it. Wish you and yours a very happy new year! 🙂

      Reply

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