Eggnog Pound Cake Recipe With Eggnog Glaze

Eggnog pound cake recipe with eggnog glaze is a decadent dessert for the holiday season.

You will love the flavors of the season in this easy eggnog bundt cake recipe.

The Perfect Holiday Dessert

Eggnog pound cake is the perfect holiday dessert. With the rich flavors of the holidays, this cake is perfect for any gathering.

I took one bite and I was sold. I am not always a big fan of eggnog, but this cake was incredibly delicious and I could not put my fork down.

The eggnog flavor is not overwhelming so it won’t overpower the cake.

Just grab your favorite eggnog at the store, or make some at home and you’re ready for the Christmas season.

If you love eggnog cake, give this creamy eggnog fudge a try.

What Ingredients Do I Need For The Eggnog Pound Cake Recipe?

Dry Ingredients

• White sugar
• Cake flour
• Baking powder
• Salt
• Ground nutmeg
• Ground cinnamon
• Ground cloves

Wet Ingredients

• Softened Butter
• Eggs
• Eggnog
• Vanilla extract

Icing/Glaze Ingredients

• Powdered sugar
• Eggnog

Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.

How Do I Make The Eggnog Pound Cake?

Cake

1. Spray a bundt pan with non-stick spray and dust with flour.
2. Preheat oven to 350-degrees.
3. Add the softened butter to a large mixing bowl and cream.
4. Next, add the sugar and combine with the butter and mix for several minutes.
5. Add the eggs, one at a time, and mix.
6. Sift the cake flour, baking powder, salt, nutmeg, cinnamon, and cloves and add to the mixing bowl and combine.
7. Add the vanilla extract and mix.
8. Slowly add eggnog while mixing.
9. Pour the cake batter into the bundt pan and take a knife and gently run it through to get out any air bubbles.
10. Bake the cake for 55 to 60 minutes or until a cake tester comes out clean.

Icing/Glaze

1. Add the powdered sugar to a bowl.
2. Next, pour the eggnog into the bowl and mix until the lumps are gone.
3. Pour over the cooled cake.

Step-By-Step Instructions

Cake

Grease a bundt cake pan with nonstick spray and dust with flour.

Preheat the oven to 350-degrees.

Add the softened butter to a large bowl and cream.

You can either use a large bowl and an electric mixer or add the ingredients to the bowl of your stand mixer.

I used my stand mixer and it worked great for this large recipe.

Next, add the sugar and mix sugar and butter together for three to four minutes.

Scrape the butter and sugar mixture down from the sides of the bowl.

Add the eggs to the bowl, one at a time, while mixing.

Add the cake flour, baking powder, salt, nutmeg, cinnamon, and cloves to a sifter and sift into the bowl.

I have a large sifter and I set it over the bowl and sift it. It just makes life a lot easier and there’s one less bowl to clean.

I used cake flour because it’s a little less dense than all-purpose flour. It’s lighter and the cake was a little fluffier.

Combine the sifted ingredients with the wet ingredients.

Next, pour the vanilla extract into the bowl and mix.

Finally, add the eggnog to the bowl and mix.

I used store-bought eggnog for this recipe. If you have a good recipe for homemade eggnog, that will be a great addition to this dessert.

But, store bought also tastes fantastic.

Pour the cake batter into the prepared pan and take a knife and run it through a few times to get out any air bubbles.

I baked this cake in a 10-inch bundt pan because I think they come out prettier than cakes baked in a tube pan. But, that is just a personal opinion.

You can also add the pound cake mix to two loaf pans if you’d like to use those instead.

Bake for 55 to 60 minutes or until a cake tester comes out clean.

Once the cake is finished baking, let the cake cool for a few minutes.

I typically stick the cake plate over the top of the cake and flip it over. If you sprayed and floured, the cake should slide right out and not stick to the sides of the pan.

As the cake cools, you can start making the glaze.

Sweet Eggnog Glaze

Add some powdered sugar to a small bowl.

Next, pour the eggnog into the bowl and mix well with a whisk.

I started off with three tablespoons of eggnog and worked my way up to five.

If the glaze is a little bubbly after whisking, give it a few minutes and the bubbles will disappear.

For this recipe, I start off by adding just a little bit of eggnog.

I want to see how thin the glaze will be, so I add a little bit of liquid at a time until it reaches the desired consistency.

The great thing about this glaze recipe is that if it is too thick you can add a little eggnog and if it’s too thin, you can add a little powdered sugar.

I made the glaze thin, but you can keep it thick if you’d like to.

You can also poke holes in the top of the cake and let some of the glaze drizzle down into the cake.

A lot of the glaze will run down the sides and end up on the cake platter, but the bottom of the cake will soak some of it up (yum) or you can take your spoon and scoop it up and pour it over the top of the cake again.

This is the perfect cake and it’s such a festive treat. The recipe is great for any Thanksgiving or Christmas celebration.

How Do I Store The Eggnog Cake?

Store the eggnog cake in an airtight container in the refrigerator. Before serving, let it come to room temperature.

More Delicious Cake Recipes

• Old fashioned cream cheese pound cake
• Chocolate pound cake with chocolate frosting
• Pound cake with cream cheese frosting
• Pound cake with sweetened condensed milk

Homemade eggnog is a sweet treat, and The Stay At Home Chef has the perfect recipe.

Eggnog Pound Cake Recipe With Eggnog Glaze

Check out the eggnog pound cake recipe card below, grab those ingredients, and start baking! This is a simple cake recipe that you will love.

Then, share your comments below and share a picture of your dessert on the Pinterest Pin!  If you made any changes or added something different, be sure to share it with us so we can try it, too!

We love to hear about how you tried a different ingredient, so let us know!