Moist Spiced Eggnog Cake

This wonderfully spiced eggnog pound cake is hands down my favorite treat when it gets chilly outside. It's super moist and tasty from creamy eggnog, plus a hint of nutmeg and cinnamon. The crumb is melt-in-your-mouth soft and the sweet glaze on top makes it so festive. Great with coffee for the holidays or whenever you want something special and comforting.

I first baked this cake on a snowy Advent Sunday and now my family won't let Christmas go by without it. The cozy mix of warm vanilla and spiced eggnog is just unbeatable.

Ingredients

• Powdered sugar for the glaze: gives that glossy sweet finish on top Be sure your sugar is smooth and clump-free
• An extra splash of eggnog: makes your glaze pourable and even tastier
• Eggnog: this is what makes the cake stand out Go for a creamy kind with real cream for pure indulgence
• Spiced rum: adds rich flavor but you can skip it if you want A good dark rum works best
• Vanilla extract: brings that lovely aroma to the cake You want real vanilla if you can spot the dark color
• Eggs: helps bind everything together and gives the cake structure Use room temp eggs—organic is a plus
• Butter: gives the batter that silky richness and flavor Let it sit out till soft so it mixes easily
• Sugar: makes the cake moist and delicious Use superfine white for the best texture
• Cinnamon: adds cozy flavor Use Ceylon cinnamon if you want a more delicate taste
• Nutmeg: gives a true holiday flair Fresh grated is best for extra punch
• Salt: balances the sweetness and spice Go light—don’t make it salty
• Baking powder: makes the cake light and airy Always use freshly opened for max lift
• Flour: keeps the cake sturdy so choose a fine, plain white flour Type 405 is great

Step-by-step directions

Pour batter and smooth it out:

Transfer the batter into your prepared Bundt pan and level the top gently with a spatula so it bakes evenly

Make the glaze:

Mix powdered sugar with one or two tablespoons of eggnog into a thick glaze If you want it runnier, just add a tiny bit more liquid

Grease the Bundt pan:

Coat a ten-cup Bundt pan with baking spray then dust it with flour so your cake pops out easily afterward

Melt in eggs and vanilla next:

One at a time, drop in the eggs plus your vanilla Swirl them in just until they’re barely mixed Keep it light and fluffy

Bake:

Bake in the middle of a preheated oven at 160°C fan for about 80 to 85 minutes. Stick in a toothpick after an hour—if it comes out dry with no goo, it's done

Whip up butter and sugar:

Beat soft butter and sugar on high for three to four minutes till it's pale and really airy That patience will pay off later

Mix up dry stuff:

Combine your flour, baking powder, nutmeg, salt, and cinnamon thoroughly in a small bowl so nothing’s clumpy

Pull out the cake:

Let your cake cool for 15 minutes in the pan, then carefully run a knife around the edge. Flip it onto a plate and gently lift the pan away

Finish the batter:

Add half the dry mix, then some eggnog and a bit of rum (if you like) to your wet ingredients Fold gently by hand and top it off with the rest of the dry mix—don’t over-mix

Glaze and let rest:

After it's totally cool, drizzle the glaze over so it runs down the sides. Give it another 15 minutes before you slice into it

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Things to know

There's loads of butter and eggnog in here, which makes it super tender and moist. You can prep it ahead and it'll still taste fresh out of the oven days later if you cover it and pop it in the fridge. It's a real showstopper for a holiday coffee break or if you want to bring something along to an Advent get-together. I love smelling the nutmeg in the kitchen—it always brings back memories of baking with my grandma. Funny thing, she never sipped eggnog, only added it straight into cakes and that's how I still do it now.

How to keep it fresh

Once the cake is cooled, wrap it snug in plastic wrap and it'll stay perfect at least three days at room temp. If you keep it in the fridge, it’ll get a bit firm but you can keep it there for a week. Want to freeze it? Slice it up, wrap each piece tight, put them in a bag, then freeze for months of happiness.

Ingredient swaps

If you're not into eggnog, try using sweetened condensed milk with a dash of vanilla extract. Orange liqueur works great instead of spiced rum, too. For a change, swap cinnamon with cardamom or a gingerbread spice blend.

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Serving ideas

Slice and serve a warm piece of eggnog pound cake with whipped cream or vanilla ice cream for an extra-festive feel. Craving more holiday flavor? Sprinkle on some fresh nutmeg and a pinch of cinnamon. It’s also awesome with fresh berries in the summertime.

A bit of background

This eggnog pound cake comes from British roots. Traditional eggnog made its way from England to Germany and found its spot as a classic winter sip. This cake brings together the creamy, spiced flavors into one cozy sweet that’s all about relaxed holiday get-togethers and coffee breaks with friends.

Common Recipe Questions

→ What kind of alcohol gives it that cozy flavor?

A splash of spiced rum works here, but it’s totally fine to skip it if you want.

→ What can I use if I don't have eggnog?

Try vanilla milk or heavy cream with a pinch of nutmeg instead of eggnog.

→ How do I keep the cake extra moist?

Watch the bake time and make sure you cover the cake as it cools down.

→ Why use a Bundt pan for this cake?

That pan helps it bake evenly and gives you a pretty shape.

→ Can I make this cake ahead of time?

Absolutely, it’s perfect for prepping and still tastes awesome the next day.