This Eggnog Pound Cake is infused with delicious
eggnog in the batter and the topping.
This boozy cake is perfect for holiday entertaining!
I don't know about you, but I'm really loving a boozy cake these days. There is something about the alcohol that really adds to the cake.
If you are looking for other boozy cake recipes, you may enjoy Rum Pound Cake, Pecan Upside Down Cake, and Kentucky Butter Pound Cake.
So let's get into this recipe so I can show you how it's done!
More recipes ---> Banana Pudding Pound Cake, Eggnog Pound Cake, Pineapple Upside Down Pound Cake, Pecan Upside Down Pound Cake, Gingerbread Pound Cake, Rum Pound Cake & Mile High Pound Cake!!
Ingredients needed for the cake:
- 3 c of all-purpose flour
- 3 c of granulated sugar
- 1 ½ c of unsalted butter - room temperature
- 5 whole eggs - room temperature
- 1 c of eggnog - room temperature
- ½ teaspoon of baking powder
- ½ teaspoon of salt
- 2 tsps of vanilla
- ½ teaspoon of nutmeg
Ingredients needed for the Eggnog glaze:
- 2 c of powdered sugar
- ½ c of eggnog - room temperature
- 1 tablespoon of melted butter
- 1 teaspoon of vanilla
- nutmeg - for dusting
What Is A Pound Cake?
A pound cake is commonly made in a bundt pan and is also called a bundt cake. It is made from 4 main ingredients- flour, sugar, butter, and eggs; typically a pound of each ingredient.
Of course, there are many variations of how to make a pound cake, but those are the basic ingredients. Pound cakes are moist and tender, yet dense in texture. This old-fashioned dessert has definitely evolved these days and is served with or without icing.
Helpful Guides for Beginners
If you're new to baking I got you covered! Here are some helpful guides to help you along the way!
- How to make a moist Pound Cake
- Pound Cake Essential Tools
- Mistakes to avoid when baking a pound cake
Helpful Baking Tools
- Bundt Pan
- Stand Mixer
- Hand Mixer
- Basting Brush
- Silicone Spatula
- Oven Thermometer
- Stainless Steel Mixing Bowl
- Baker's Joy
- Cake Keeper
- Measuring Cups
- Measuring Spoons
Steps to make the cake:
Preheat your oven to 325 degrees. In a large bowl, cream the butter and sugar together until light and fluffy. Mix in the vanilla. Add the eggs one at a time mixing well after each addition.
Combine the flour, salt, nutmeg, and baking powder. Add the flour mixture to the bowl, alternating with the eggnog, beginning and ending with the flour mixture.
Pour the batter into the bundt pan and smooth the top of the cake. Bake for 75 minutes or until the cake is golden brown. (Insert a wooden toothpick into the center of the cake. The cake is done when the toothpick comes out clean.)
Allow the cake to cool before inverting it (flipping it out of the pan) onto a wire rack to complete the cooling process.
Steps to make the Eggnog Glaze:
In a large bowl, add the powdered sugar. vanilla and melted butter. Mix together while slowly adding the eggnog to the batter until your desired consistency is reached.
Pour the glaze on the cake as desired. Then dust the top of the cake with nutmeg (optional). Once the glaze has hardened serve and enjoy!
Pound Cake Tips + Tricks
Whether you are a beginner or have been in the baking game for a while, I hope these tips are helpful to make sure that your pound cake comes out great!
⇢ Properly measure your ingredients – Always measure each ingredient before adding it to the cake to make sure that you have the accurate amount of each ingredient for the recipe. Baking requires exact measurements for the cake to come out correctly.
⇢ Always use room temperature ingredients – Standard pound cake ingredients include butter and eggs which should always be a room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc should also be a room temperature. Make sure to allow enough time before baking to remove the ingredients from the refrigerator and sit them on the counter to allow them to come to room temperature.
⇢ Properly cream the butter and sugar together– Once blended the texture should be light and fluffy. Blend the ingredients together at a moderate speed for a least two to three minutes.
⇢ Add the eggs one at a time– Eggs must be added one at a time blending well after each addition. Once you’ve added an egg to the batter and no longer see any yellow, then you can add another egg to the batter.
⇢ Don’t overmix your batter– Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended. If the batter still requires mixing, for example, if there is any unmixed batter on the side of the bowl, finish the mixing process using a spoon.
⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker’s Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.
Frequently asked questions:
What kind of eggnog should I use?
I used Pennsylvania Dutch, but you can use whatever type of eggnog you like.
How to store the cake?
Store the cake in plastic wrap or an airtight container in the refrigerator or counter for up to 5 days.
If you enjoy room-temperature cake, once you remove the cake from the refrigerator allow it to sit on the counter until it comes to room temperature.
If you are just enjoying a slice of the cake, I recommend that you just cut a slice of the cake and return the rest of the cake to the refrigerator.
Can the cake be frozen?
I recommend freezing the cake for no more than three months for the best flavor.
Once you remove the cake from the freezer, allow it to thaw at room temperature before unwrapping it. The cake can be frozen with or without the frosting.
A slice of eggnog pound cake would go great with a glass of milk, or a cup of coffee! If you’re really an eggnog fanatic, you could pour yourself a cold glass to go with your cake, too.
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You may also enjoy:
Coconut Cream Cheese Pound Cake
Peach Cobbler Cream Cheese Pound Cake
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- For the cake:
- 3 c all-purpose flour
- 3 c granulated sugar
- 1 ½ c unsalted butter - room temperature
- 5 whole eggs - room temperature
- 1 c eggnog - room temperature
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 tsps vanilla
- ½ teaspoon nutmeg
- For the glaze:
- 2 c powdered sugar
- ½ c eggnog - room temperature
- 1 tablespoon melted butter - unsalted
- 1 tsp vanilla
- nutmeg - for dusting
- Preheat your oven to 325 degrees.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Mix in the vanilla.
- Add the eggs one at a time mixing well after each addition.
- Combine the flour, salt, nutmeg, and baking powder.
- Add the flour mixture to the bowl, alternating with the eggnog, beginning and ending with the flour mixture.
- Pour the batter into the bundt pan and smooth the top of the cake.
- Bake for 75 minutes or until the cake is golden brown. (Insert a wooden toothpick into the center of the cake. The cake is done when the toothpick comes out clean.)
- Allow the cake to cool before inverting it (flipping it out of the pan) onto a wire rack to complete the cooling process.
- To make the Eggnog glaze:
- In a large bowl, add the powdered sugar. vanilla and melted butter.
- Mix together while slowly adding the eggnog to the batter until your desired consistency is reached.
- Pour the glaze on the cake as desired.
- Then dust the top of the cake with nutmeg (optional).
- Once the glaze has hardened serve and enjoy!
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