Rum & Eggnog Bundt Cake

A bundt cake on a white cake stand sitting on top of a wooden table.

4.74 from 15 votes

Rum & Eggnog Bundt Cake

Your favorite holiday beverages in one delicious cake! The perfect mix of naughty and nice in this festive Rum & Eggnog Bundt.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 549kcal

Author Olivia

Ingredients

Rum & Eggnog Bundt Cake:

3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp nutmeg ground
1/4 tsp ground cinnamon ground
1 cup unsalted butter room temperature
1 cup light brown sugar packed
1/2 cup granulated sugar
4 large eggs room temperature
1 cup eggnog room temperature
2 Tbsp rum or rum extract
1 tsp vanilla extract

Eggnog Cream Cheese Frosting:

4 oz cream cheese room temperature
1/4 cup unsalted butter 57g, room temperature
2 cups powdered sugar
1 tsp rum or rum extract
2 Tbsp eggnog room temperature

US Customary - Metric

Instructions

Bundt:

Preheat oven to 350F and grease a 10 or 12-cup Bundt pan with cooking spray (I use Pam for Baking).
In a medium bowl, whisk flour, baking powder, baking soda, salt, nutmeg, and cinnamon until well combined. Set aside.
Using a stand mixer fitted with the paddle attachment, beat butter until smooth.
Add sugars and beat on med-high until pale and fluffy (2-3mins).
Reduce speed and add eggs one at a time, fully incorporating after each addition. Add rum and vanilla.
Alternate adding flour mixture and eggnog, beginning and ending with flour (3 additions of flour and 2 of eggnog). Fully incorporating after each addition. Do not overmix.
Spread batter evenly into prepared pan. Smooth the top with a spatula and whack the pan against the counter to evenly distribute.
Bake for 45 mins or until a toothpick inserted into the center comes out mostly clean.
Place cake on wire rack to cool for 10mins. Whack the pan on the counter to loosen the cake and turn out onto wire rack to cool completely.

Frosting:

Beat cream cheese and butter until pale and fluffy. Add powdered sugar 1/2 cup at a time. Add rum and eggnog. Beat until fully combined.
Pour over cooled cake and sprinkle with nutmeg if desired.

Nutrition

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