Perfect Festive Eggnog Bundt Cake with Creamy Eggnog Frosting
Perfect Festive Eggnog Bundt Cake with Creamy Eggnog Frosting
Introduction
Welcome to your new favorite holiday tradition! Our Perfect Festive Eggnog Bundt Cake is here to bring cheer and incredible flavor to your seasonal celebrations. This incredibly moist and tender bundt cake is generously infused with the cozy, spiced notes of eggnog, creating a truly irresistible treat. Crowned with a luxurious, creamy eggnog frosting, every slice offers a taste of pure holiday magic. It’s elegant enough for a special gathering, yet comforting enough for a quiet evening by the fire. Get ready to bake a masterpiece that tastes as wonderful as it looks!
Ingredients
- 3 cups (360g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground nutmeg, plus more for garnish
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups (360ml) quality eggnog (dairy or non-dairy), at room temperature
Instructions
- Prepare for Baking: Preheat your oven to 350°F (175°C). Generously grease and flour a 10-12 cup bundt pan, ensuring every crevice is coated to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, cinnamon, and cloves. Set aside.
- Cream Wet Ingredients: In a large bowl, using an electric mixer, cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternate Wet and Dry: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the eggnog in two additions. Begin and end with the dry ingredients. Mix until just combined; be careful not to overmix.
- Fill Pan and Bake: Pour the batter evenly into the prepared bundt pan. Tap the pan gently on the counter a few times to release any air bubbles.
- Bake the Cake: Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
- Cool the Cake: Let the cake cool in the bundt pan on a wire rack for 10-15 minutes before inverting it onto the wire rack to cool completely. The cake must be completely cool before frosting.
- Prepare the Frosting: While the cake cools, prepare the frosting. In a medium bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, nutmeg, and vanilla extract, mixing on low speed until combined.
- Achieve Frosting Consistency: Slowly add the eggnog, one tablespoon at a time, beating on medium speed until the frosting is smooth, creamy, and reaches your desired consistency. If it's too thick, add a bit more eggnog; if too thin, add more powdered sugar.
- Frost and Garnish: Once the cake is completely cool, drizzle or spread the eggnog frosting over the bundt cake. Garnish with an extra sprinkle of fresh ground nutmeg, if desired. Slice and serve!
Pro Tips & Notes
- Room Temperature Ingredients: Ensure your butter, eggs, and eggnog are all at room temperature. This helps them emulsify better, resulting in a smoother batter and a more tender cake.
- Grease and Flour Meticulously: Bundt pans can be tricky! Use baking spray with flour, or thoroughly grease with butter/shortening and dust with flour, ensuring no spot is missed, especially in intricate designs.
- Do Not Overmix: Overmixing develops the gluten in the flour, leading to a tough, dry cake. Mix until just combined.
- Cool Completely: Frosting a warm cake will cause the frosting to melt and slide off. Be patient and let the cake cool entirely.
- Storage: Store leftover cake, covered, at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Nutrition Facts (per serving)
- Calories: 480-550 kcal
- Total Fat: 25-30g
- Saturated Fat: 15-18g
- Cholesterol: 120-140mg
- Sodium: 250-300mg
- Total Carbohydrates: 60-70g
- Dietary Fiber: 1-2g
- Total Sugars: 45-55g
- Protein: 6-8g
Frequently Asked Questions
- Q: Can I use store-bought eggnog for this recipe? A: Absolutely! High-quality store-bought eggnog works perfectly well and provides excellent flavor.
- Q: Can I make this cake ahead of time? A: Yes, this cake can be baked 1-2 days in advance. Store it unfrosted, wrapped tightly, at room temperature, then frost just before serving.
- Q: Can I add a bit of alcohol to the cake or frosting? A: For an adult-friendly version, you can add 1-2 tablespoons of rum or brandy to the cake batter and/or 1 tablespoon to the frosting for an extra festive kick.
- Q: My cake stuck to the bundt pan, what went wrong? A: This usually means the pan wasn't adequately greased and floured. Ensure you cover every nook and cranny. Also, make sure to cool the cake for the recommended 10-15 minutes in the pan before inverting; too long or too short can cause issues.