Even if you're not a fan of eggnog, this Eggnog Pound Cake will win you over! Moist, buttery, and topped with a nutmeg glaze, it's a festive holiday dessert everyone will love.
I've really been into boozy cakes lately-there's just something about that little splash of alcohol that takes a dessert up a notch. Now, I'll be honest, I'm not the biggest fan of drinking Eggnog on its own, but when you add it to a pound cake? Pure magic. The creamy, nutmeg-kissed flavor transforms this cake into something truly special. And don't worry-if you'd rather skip the alcohol, you can use plain eggnog and still get that cozy holiday flavor. But if you're on team boozy cake, I highly recommend using Pennsylvania Dutch Eggnog-it never disappoints!
Video Tutorial
Why You'll Love This Eggnog Pound Cake
- Festive holiday flavor in every bite
- Super moist and tender crumb (thanks to eggnog)
- Easy eggnog glaze for a pretty finish.
- Unique flavor profile that is sure to impress your guests.
Recommended tools and equipment:
- Bundt Pan (A 12 c bundt pan is needed for this volume of recipe.)
- Stand Mixer or Hand Mixer
- Silicone Spatula
- Oven Thermometer
- Cake Keeper
- Measuring Cups and Measuring Spoons
- Eggnog
Ingredients You'll Need for the Pound Cake
- Butter - Unsalted, softened to room temperature for that classic rich pound cake texture.
- Granulated sugar - To sweeten the cake and balance the flavors.
- Eggs - Provide structure and richness (room temperature works best).
- All-purpose flour - The base of the cake; be sure to measure it correctly so your cake isn't too dense.
- Baking powder - Helps balance the eggnog and gives the cake just the right lift.
- Salt - Just a pinch to enhance all the flavors.
- Eggnog - You can use traditional non-alcoholic eggnog, or make it boozy with a spiked version. For the pound cake and glaze.
- Nutmeg - A must for an extra boost of flavor.
- Vanilla extract - Because you can never have enough flavor.
Steps by Step Instructions:
To Make the Pound Cake:
Cream room-temperature butter and sugar until light and fluffy.
Add eggs one at a time, then mix in vanilla.
Alternate adding dry mix and eggnog to the butter mixture, starting and ending with dry. Mix gently.
Bake for about 60-75 minutes, until a toothpick comes out with a few moist crumbs.
Cool the cake in the pan for 15 minutes, then remove from the pan to finish cooling before applying the glaze.
To Make the Glaze:
Mix together powdered sugar and eggnog, then pour or drizzle it over the pound cake.
Eggnog Pound Cake recipe
Ingredients
- 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 nutmegÂ
- For the glaze:
- 2 c powdered sugar
- ½ c eggnog - room temperature
- 1 tablespoon melted butter - unsalted
- 1 tsp vanilla
- nutmeg - for dusting
Instructions
- Preheat your oven to 325 degrees.Â
- In a large bowl, cream the butter and sugar together until light and fluffy (approximately 5 minutes).
- Mix in the vanilla.
- Add the eggs one at a time mixing until combined 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 a 12-cup bundt pan prepared with baking spray and smooth the top of the cake.Â
- Bake for 1 hour and 15 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 for 20 minutes before removing it from the pan.
- 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 bowl until your desired consistency is reached.
- Pour the glaze on your cooled cake as desired.
- Then dust the top of the cake with nutmeg (optional).
- Once the glaze has set, serve and enjoy!
Video
Nutrition
Storage Instructions
Store at room temperature, in an airtight container, for up to 5 days.
Refrigerate up to 5 days; bring to room temperature before serving.
Freeze whole or in slices, well-wrapped, for up to 3 months.
| Storage Method | Duration | Notes |
| Airtight container, room temp | 5 days | Wrap in plastic for best results |
| Refrigerator (airtight) | 5 days | Bring to room temp before serving |
| Freezer (sliced or whole) | 3 months | Wrap in plastic and foil; thaw overnight |
Quick Troubleshooting & Notes
- Cake sinks in the middle: Most often underbaked. Also avoid opening the oven door during early bake time.
- Top is too dark: Tent with foil mid-bake.
- Cake sticks to the pan: Make sure pan was greased and floured or sprayed well. If it sticks, invert onto a cooling rack and tap the bottom and sides gently to release it.
- Glaze too thin or too thick: Add powdered sugar to thicken; add eggnog a little at a time to thin.
- Want a non-boozy version? Use regular eggnog. If using alcohol, note that boozy eggnog has a little extra flavor.
Alternate Pan & Time
- Two 9×5 loaf pans: Bake at 325°F for 50-65 minutes - start checking at 45 minutes.
- Mini Bundts: Bake 30-40 minutes - watch closely.
Frequently asked questions:
What kind of eggnog should I use?
I used Pennsylvania Dutch, but you can use whatever type of eggnog you like.
Should I sift the flour?
I use pre-sifted flour, so I usually skip the extra step of sifting. It really comes down to personal preference. Most modern flours don't require it, but if you want an even lighter, more tender pound cake, sifting can give you that little extra touch.
How do I make the glaze set nicely?
Let the cake cool completely before glazing. You can thicken the glaze with more powdered sugar if needed.
More Recipes You'll Love
Looking for a larger version of this recipe? Bake My Mile High Eggnog recipe.
Looking for more boozy recipes? Try My Kentucky Butter Pound Cake or Mile High Butter Rum Pound Cake.
MizRaggy says
Looking forward to making this for New Year's Day! I usually make my own scratch Egg Nog which is quite boozy! Can I use this rather than a store bought?
Ashley Frederick says
Of course you can! Hope you enjoy it!
Andrea says
This cake was a hit. Family and friends liked it.
Ashley Frederick says
That's some awesome! Very glad to hear that!
Mimi says
Not sure what I did, the cake fell when I took it out. I was not 12 cups size. Flavor was good, but wasn't my best cake that I have made. Not sure where I went wrong.
Ashley Frederick says
So sorry to hear about your cake. Here are some reasons that could have contributed to your cake falling:
A pound cake falls due to a combination of underbaking, overmixing, incorrect oven temperature, too much liquid or sugar, or issues with leavening agents. The most common culprits are a raw center from being underbaked or a collapse from rising too quickly (due to excess leaveners/sugar/liquid/overmixing) and then losing structure before it sets.
Baking Process Issues:
Underbaking: The cake's structure isn't set, so it collapses as it cools.
Opening Oven Door: A sudden temperature drop makes the delicate cake deflate.
Incorrect Oven Temp: Too high sets the outside too fast; too low slows rise, causing instability.
Linda Ferguson says
Hello, I'm new to your pages and want to bake - everything!
I noticed in comparing the recipes for the eggnog bundt cake and the mile high version, in the standard size you suggest adding 1 Tbsp melted butter to the glaze. That would be the same for the Mile High version also? Does the butter make the glaze richer? Very excited to make this I found one liquor store near me that carries the Pennsylvania Dutch Egg Nog, they said they'll hold a bottle for me.
Ashley Frederick says
Welcome to the family! I made the glazes different for each recipe. You could add the butter if you like or just exclude it. It can make it richer/give it a slight sheen. I'm glad you were able to find it. It is so good! I really hope you enjoy it!
Gwen says
I baked this cake and it turned out beautifully. Egg nog has a stout flavor in and of itself, so this recipe may not be for everyone. Considering everyone’s taste buds are different, I would cut back on the sugar since the egg nog is adequately sweetened; otherwise, the cake was delicious! Thank you, Ashley, for sharing this as well as your other recipes with the world! Happy Holidays!
Ashley Frederick says
Thank you for the feedback Gwen! Everyone's taste buds are different and flavor/sweetness will vary with the type/brand of eggnog used. I'm glad you enjoyed the cake. Happy Holidays to you as well.
Virginia Harbin says
Can I use cake flour for this cake
Ashley Frederick says
Yes you can. The type of flour is preference.
Lupe says
I want to try to make this cake, but I'm curious, is it really, really sweet? The recipe calls for 3 cups of sugar in addition to a cup of eggnog, which is pretty sweet. Wondering if cutting back on the sugar would be okay.
Ashley Frederick says
Everyone has different taste buds. It was sweet, but not too sweet to me. If you are concerned about the amount of sugar, then reducing the sugar to two cups may be better for you. I hope you enjoy the cake love.