Holiday Eggnog Bundt Cake

Holiday eggnog bundt cake

Students pursuing an online culinary  school certificate know that few flavors are quite as synonymous with the holidays as eggnog. That rich, creamy drink that we so often associate with holiday season, however, need not only be enjoyed as a beverage.  In fact, eggnog can be used as a substitute or primary ingredient in many of your favorite recipes to give whatever you’re cooking an extra burst of holiday cheer. If you’re looking for a way to delight your friends and family members while also showing off your baking prowess around the kitchen, then this holiday eggnog Bundt cake is sure to fit the bill. Your loved ones won’t be able to stop singing your praises after trying a slice of this great cake. Here’s what you’ll need:

Pan coating ingredients
-1/3 cup sugar
-1 and 1/2 teaspoons of cinnamon

Cake ingredients
-1/4 cup of canola oil
-1 teaspoon of nutmeg
-1/2 cup of light eggnog
-1/2 cup of light sour cream
-1/4 cup of water
-4 eggs
-3 ounces of white chocolate pudding mix
-15 ounces of yellow cake mix

Frosting ingredients
-2 cups of powdered sugar
-1/4 cup of softened butter
-1/2 teaspoon of nutmeg
-1/2 teaspoon of vanilla
-1/4 of light eggnog, room temperature
-1/8 teaspoon of sea salt

-Begin by preheating your oven to 350 degrees Fahrenheit.
-Mix together the sugar and cinnamon for the pan coating in a small bowl until even.
-Grease a Bundt pan with cooking spray or butter.
-Prepare the pan by coating it with the cinnamon sugar mixture once it’s greased.
-In a large mixing bowl, add together the cake mix, nutmeg and pudding mix.
-Mix the canola oil, eggnog, sour cream, eggs and water into the mixing bowl.
-Stir the mixture together until a smooth batter forms.
-Pour the batter evenly into your Bundt pan.
-Once the oven is fully preheated, bake the cake for 35 to 40 minutes.
-While the cake is baking, begin the frosting by creaming together butter, vanilla and   eggnog.
-One at a time, add the nutmeg, powdered sugar and salt to the icing, stirring until even between ingredients.
-Once the cake has cooled completely, you’re ready to ice your creation with your frosting. Try pouring the icing lightly over the top and allowing it to trickle down the sides of the cake for the most authentic look.
-If you have any of the cinnamon sugar mix left from the beginning, you can sprinkle it on top of the cake for an extra treat!

Congratulations, your cake is now done and ready to serve to your loved ones. This recipe should make one cake that serves roughly ten people. Also, the leftovers will keep for several days if you store them in tinfoil or a covered cake dish at room temperature. With this festive dish, however, you shouldn’t count on having too much cake left over!

(Recipe from

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