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Home » Bundt Cakes » Rum & Eggnog Bundt Cake

Rum & Eggnog Bundt Cake

By Olivia, 72 Comments

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

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

It’s crazy that it’s been 8 months since I joined Bundt Bakers. I honestly look forward to it every month. I love having a set theme to work with and trying to come up with something unique and delicious. Plus, it’s an amazing group of bakers!

This month it was my turn to host, and I chose the theme Naughty or Nice. It was up to each baker to decide which direction they wanted to take and come up with a festive bundt around that theme. My Rum & Eggnog Bundt this month is a bit of a mix of both naughty and nice, because why not?

Overhead shot of the Bundt cake.

This might just be the best smelling cake I have ever made. Is that a weird thing to say? Maybe, but it seriously smells SO damn good. They should bottle this stuff – it’s intoxicating. I adapted this Bundt from last year’s Rum & Eggnog Loaf and used my S’mores Bundt as a base for it (minus the graham crackers).

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Close up of the side of the cake.

Rather than doing a glaze for this cake, I wanted something a bit richer, so I opted for a cream cheese frosting. I’m not the biggest cream cheese fan, and find it overpowering at times, but it really works with this cake! The sweetness of the cake is toned down by the tanginess of the cream cheese frosting.

Overhead shot of the cake.

The frosting actually curdled on me a bit, likely because I used cold eggnog straight from the fridge instead of letting it come to room temperature. I forgot to let it sit out before making the frosting and assumed that 2 Tbsp wouldn’t make a difference. Well, it does! Learn from my (many) mistakes, people. Make sure ALL of your ingredients are at room temperature. This should be the case for almost anything you bake, unless it’s a pie crust and requires cold butter. Take the ingredients out about 2 hours before you plan to use them — butter, eggs, milk, etc.

A piece of cake on a plate next to a cup of eggnog

The flavour of this Rum & Eggnog Bundt is truly unique and delicious — not like any cake I’ve had before! The eggnog and nutmeg add a yummy holiday flavour, and the rum kicks it up a notch.

A bundt cake on a white cake stand sitting on top of a wooden table.
Print Rate
4.92 from 12 votes

Rum & Eggnog Bundt Cake

Your favourite holiday beverages in one delicious cake! The perfect mix of naughty and nice in this festive Rum & Eggnog Bundt. 
Course Dessert
Cuisine Bundt, Cake
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12
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 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

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.

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Calories: 549kcalCarbohydrates: 72gProtein: 7gFat: 25gSaturated Fat: 15gCholesterol: 137mgSodium: 322mgPotassium: 179mgSugar: 48gVitamin A: 855IUVitamin C: 0.3mgCalcium: 93mgIron: 2mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

 

photo collage.

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December 16, 2015

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    Recipe Rating




  1. Tiffany says

    January 12, 2021 at 11:17 PM

    5 stars
    Thank you for this delicious recipe! The flavor is SO GOOD! I used white rum and will probably add 1-2 Tbsp to the cake next time (and there WILL be a next time!). I also had some leftover frosting from the eggnog cake (also from this site) so I used that, whipped with some added rum and eggnog – it goes so well with the cake. YUM!

    Reply
    • Olivia says

      January 14, 2021 at 2:57 PM

      Hi Tiffany! I am so happy you loved it! Thanks for the feedback 🙂

      Reply
  2. Candace Kirt says

    December 30, 2020 at 8:26 AM

    4 stars
    Hello,

    I made this cake and ove the combination of the egg nog and nutmeg! My only question is regarding the density of the cake. Is this cake more dense than normal? I just found it to be quite heavy. Maybe I did something wrong?
    Thanks6

    Reply
    • Olivia says

      December 30, 2020 at 9:46 AM

      Hi Candace! Bundt cakes are definitely more on the dense side. More dense than layer cakes for sure but should still be pleasant to eat. Overly dense cakes can be from overmixing the cake batter once the flour is added (it develops too much gluten) or too much flour.

      Reply
  3. Natalie says

    December 20, 2020 at 9:28 AM

    5 stars
    Soooo tasty!! I added walnuts for an extra crunch, taste is amazing not too sweet not too plain 🙂 taste great with a morning cup of coffee, my boyfriend and his friends all loved it as well! I did have to bake it ~15 minutes longer but our oven is older, just a tidbit. Thanks for the yummy recipe!!

    Reply
    • Olivia says

      December 20, 2020 at 8:36 PM

      Hi Natalie! I’m so happy you loved it 🙂

      Reply
  4. Trudy says

    January 20, 2020 at 10:02 AM

    5 stars
    Hi, I wanted to know if I could bake the cake and then put the frosting on the next day before serving

    Reply
    • Olivia says

      January 20, 2020 at 4:06 PM

      Hi Trudy! Yes, that’s totally fine 🙂

      Reply
  5. Carolyn says

    January 19, 2020 at 6:18 PM

    5 stars
    Beyond wonderful!!!

    Reply
    • Olivia says

      January 20, 2020 at 9:20 AM

      Thank you Carolyn!

      Reply
  6. Michelle says

    November 2, 2019 at 2:30 AM

    Could you please give me some storage tips and how long it lasts?

    Reply
    • Olivia says

      November 4, 2019 at 3:14 PM

      Hi Michelle! Since the glaze has cream cheese in it, I would recommend refrigerating in an airtight container. Without the glaze it would do fine at room temp for a few days. Overall it should be good for 5 days or so, but it will try out the longer it sits. I recommend eating within 3 days ideally.

      Reply
  7. Liky says

    December 13, 2017 at 3:13 PM

    Can i use this recipe for mini bundt cakes? I have a size 10 but I would really like to make it in my mini bundt cake pans. What do you suggest?

    Reply
    • Olivia says

      December 14, 2017 at 4:44 PM

      Hi Liky! Yes, that should work just fine. They’ll need less baking time though, maybe 15mins or so. Let me know how they turn out!

      Reply
      • Avery says

        December 17, 2019 at 8:14 AM

        I would also like to use mini bundt pans on this, what size pans would you suggest if I were to bake them for 15 minuets? Thanks.

        Reply
        • Olivia says

          December 17, 2019 at 9:57 AM

          Hi Avery! My favourite is the mini Heritage Bundt pan from Nordic Ware. You’d need a couple of them though as each one only takes 4 cups of batter and the pan I used has a 10 cup capacity.

          Reply
          • Avery says

            December 17, 2019 at 9:36 PM

            Thanks Olivia, how many mini bundt cakes do you think this recipe will make if I use 4 inch mini bundt pans?

          • Olivia says

            December 18, 2019 at 3:17 PM

            Hi Avery! What is the volume of those Bundt pans? This cake I baked in a 10 cup Bundt pan.

  8. Maria says

    December 6, 2016 at 3:10 PM

    5 stars
    Dear Olivia,
    I made the eggnog bundt this weekend for a friends gathering. Everybody loved it. The frosting gives the cake the little extra twist. I added some frozen berries and left out some sugar which worked out just fine!
    Thanx for the great recipe

    Reply
    • Olivia says

      December 6, 2016 at 4:18 PM

      Hi Maria! I’m so glad everyone liked it! 🙂

      Reply
  9. Alyssa says

    December 30, 2015 at 6:39 PM

    5 stars
    Made this for my large family christmas dinner, and it was a big hit! Looked beautiful on my festive red glass cake stand. I didn’t use all of the icing for this (super yummy by the way, even though mine curdled as well), as it covered the beautiful design of the bundt cake, and most of my family members don’t like too much of it. So I drizzled about a quarter of the amount on top. However, this resulted in the only complaint I received with it…the cake itself is not sweet enough. I personally thought it was good, but it’s definitely not the super decadent dessert people were looking for. Although, it is ideal for eating with coffee/eggnog/baileys.

    Reply
    • Olivia says

      December 30, 2015 at 10:18 PM

      Hi Alyssa! I’m so glad it was a hit! I agree that the cake itself isn’t overly sweet, but the frosting helps with that! I had some extra and slathered it on each slice, no shame, haha.

      Reply
  10. Renee says

    December 21, 2015 at 1:46 PM

    I’ll take three slices of that cake. One for now, one for later, and one for the next day.
    Great photos too. And thanks a bunch for hosting.

    Reply
    • Olivia says

      December 21, 2015 at 10:53 PM

      You got it! 😀 Thanks Renee!

      Reply
  11. Tammy says

    December 21, 2015 at 10:11 AM

    Dear Liv, You have brought together a grand month for Bundt Bakers! Thank you for hosting. As always, your bundt is absolutely gorgeous and I can only imagine how delicious it tastes! 😀 Wishing I had a slice right now ^_^

    Toodles,
    Tammy<3

    Reply
    • Olivia says

      December 21, 2015 at 10:50 PM

      Thanks so much Tammy! <3

      Reply
  12. Christiane ~ Taking On Magazines says

    December 21, 2015 at 6:59 AM

    That whole ‘best smelling cake’ had me breathing deeply as though I’d be able to get a whiff through my monitor. While it didn’t work, I can tell from how gorgeous it is that the cake was delicious. It looks amazing.

    Reply
    • Olivia says

      December 21, 2015 at 10:49 PM

      Ahh, I wish you COULD actually smell it. You may just have to make your own 🙂 Thanks Christiane!

      Reply
  13. jacquee | i sugar coat it! says

    December 21, 2015 at 5:47 AM

    I loooove eggnog cake, but that glaze tho – WOW and YUMMMMM!

    Reply
    • Olivia says

      December 21, 2015 at 10:48 PM

      It’s SO good. Wish I could have sent you some! xo

      Reply
  14. Felice says

    December 20, 2015 at 5:43 PM

    A beautiful cake and equally beautiful photos. It never hurts to kick things up a notch and you definitely have me craving some eggnog and rum in cake form. Thanks for hosting this month.

    Reply
    • Olivia says

      December 21, 2015 at 10:57 PM

      Thanks Felice!

      Reply
  15. Lauren @ Sew You Think You Can Cook says

    December 19, 2015 at 5:27 PM

    An absolutely stunning cake, Olivia. Your photography is incredible. I think eggnog is a perfect fit for the theme you chose.

    Reply
    • Olivia says

      December 21, 2015 at 10:56 PM

      Thanks so much Lauren!!

      Reply
  16. Colleen Delawder says

    December 19, 2015 at 3:06 PM

    Is it wrong that I just want to drink a big ol’ glass of this icing? Thank you so much for hosting this month. Love this recipe!

    Reply
    • Olivia says

      December 21, 2015 at 10:55 PM

      Not wrong in my book! Thanks Colleen!

      Reply
  17. June @ How to Philosophize with Cake says

    December 19, 2015 at 7:48 AM

    Thanks for hosting, again! And this cake looks amazing, especially the eggnog frosting–mmmmm 🙂

    Reply
    • Olivia says

      December 21, 2015 at 10:55 PM

      Thanks June! It was such a yummy cake :).

      Reply
  18. Priya srinivasan says

    December 19, 2015 at 5:26 AM

    Gorgeous Bundt!! Love your bundt design, seeing all the gorgeous bundts, i m really going to buy some pretty pans first!!! Merry Christmas to you and your family!! 🙂

    Reply
    • Olivia says

      December 21, 2015 at 10:54 PM

      Thanks Priya! I hope you get some Bundt pans for Christmas, or soon after the holidays. You will LOVE them. Merry Christmas to you as well!

      Reply
  19. Wendy, A Day in the Life on the Farm says

    December 18, 2015 at 10:41 AM

    Thanks so much for hosting Olivia. This was a great theme and your cake is just lovely.

    Reply
    • Olivia says

      December 18, 2015 at 4:47 PM

      Thanks Wendy!

      Reply
  20. Alanna @ One Tough Cookie says

    December 18, 2015 at 8:49 AM

    Mouthwatering, and gorgeous photos yet again, Liv! Haha, I’m like you with the timing problems for getting things to room temperature. More than half the time I forget, so if you walked in the kitchen, you’d see eggs in a bowl of warm water or butter chopped super small with the cutting board resting on the radiator, and me cursing up a storm. –And by the way, what a lovely cake pan you’ve got there! Terrific pattern. xoxo

    Reply
    • Olivia says

      December 18, 2015 at 5:22 PM

      Thanks Alanna!! <3 The eggs in a bowl of warm water pretty much always happens here. I'll remember to take the butter out, but not the eggs!

      Reply
  21. Jane says

    December 18, 2015 at 5:54 AM

    5 stars
    Who hasn’t had a frosting curdle on them before? It happens to the best of us haha This looks simply delicious and all your photos are simply mesmerising! So beautiful and inspiring!

    Reply
    • Olivia says

      December 18, 2015 at 5:22 PM

      Thanks so much Jane! 🙂

      Reply
  22. Oana says

    December 18, 2015 at 3:57 AM

    5 stars
    It’s absolutely gorgeous, Liv. And the flavors… oh my! I’d love this for Christmas 😀

    Reply
    • Olivia says

      December 18, 2015 at 4:47 PM

      Thanks so much Oana! 🙂

      Reply
  23. Michelle | A Dish of Daily Life says

    December 17, 2015 at 7:58 PM

    What a beautiful cake! Would you believe I don’t even own a bundt pan? Every time I look at one of your gorgeous cakes, I think I should get one! This looks so delicious!

    Reply
    • Olivia says

      December 17, 2015 at 8:52 PM

      What?! Michelle you need to get one! Bundt cakes are so easy, and SO pretty! And thank you 😀

      Reply
  24. Kim - Liv Life says

    December 17, 2015 at 7:16 PM

    Oh Olivia!! This cake is simply spectacular!! I love a cake that makes the house smell wonderful, and your description fits the bill.

    Reply
    • Olivia says

      December 17, 2015 at 8:53 PM

      Thank you Kim! This is definitely a perfect holiday cake. The house will smell amazing for sure!!

      Reply
  25. WendysHat says

    December 17, 2015 at 12:47 PM

    5 stars
    UMM YUM! I so want to make this! Our local bundt cake bakery used to make this flavor but they don’t anymore. Thanks so much for sharing this awesome recipe!

    Reply
    • Olivia says

      December 17, 2015 at 8:54 PM

      Thank you Wendy! Let me know if you try it 🙂

      Reply
  26. Mondo | I bake he shoots says

    December 17, 2015 at 11:24 AM

    I love how you made your cake doubly boozy with rum and eggnog. sorry about your frosting debacle. how did you fix it? make a new batch?

    nice styling! I love the string of lights…so stealing that.

    Thanks for hosting!

    Reply
    • Olivia says

      December 17, 2015 at 8:55 PM

      I didn’t fix it! I just went with it hoping no one would notice ;).

      Reply
  27. Mel @ The Refreshanista says

    December 17, 2015 at 11:16 AM

    Ohhhh yummy!!! I love that you topped it with cream cheese frosting- my favourite 🙂 this is the perfect holiday cake! I also adore the styling of these photos, something very calming and Christmassy about them 🙂

    Reply
    • Olivia says

      December 17, 2015 at 8:55 PM

      Thanks so much Mel! xo

      Reply
  28. Mary says

    December 17, 2015 at 11:11 AM

    Oh! So Yummy! I was thinking about the eggnog too, to make my bundt, but unfortunately my over was broken and I could´t participate this month. Congratulations !!

    Reply
    • Olivia says

      December 17, 2015 at 8:56 PM

      Aww, so sorry you couldn’t participate — though I’m sure your Bundt tasted amazing! Thanks!

      Reply
  29. Sammie says

    December 17, 2015 at 11:04 AM

    This is such a stunning looking cake. The thick, cream cheese, frosting really sets it off. It sounds so delicious, especially with the baking smell. Sammie.

    Reply
    • Olivia says

      December 17, 2015 at 8:56 PM

      Thanks so much Sammie!

      Reply
  30. Stacy says

    December 17, 2015 at 10:10 AM

    5 stars
    You are generous to point out the need for room temperature ingredients for baking, Olivia, because it is not obvious from that gorgeous cake that it makes one iota of difference! Loveliness from every angle! Thanks so much for hosting this month.

    Reply
    • Olivia says

      December 17, 2015 at 8:59 PM

      Thanks so much Stacy!

      Reply
  31. Lara Tartacadabra says

    December 17, 2015 at 7:39 AM

    Thanks Liv for hosting this month, it was a very fun theme!! I baked the Pistachio and Cranberry bundt but it didn’t came out (well, in about a hundred pieces) so no recipe for me this month. But I love looking at the others in the group, and yours looks absolutely delicious and very naughty, haha! As usual, great pictures! Have a wonderful Christmas!! Love from Spain Xx

    Reply
    • Olivia says

      December 17, 2015 at 9:00 PM

      Aww so sorry to hear about your Bundt breaking :(. I am sure the scraps still tasted wonderful! Thank you and Merry Christmas!

      Reply
  32. Medeja says

    December 17, 2015 at 6:12 AM

    Ah..that’s a real beauty! I would love to try it 🙂

    Reply
    • Olivia says

      December 17, 2015 at 9:01 PM

      Thank you Medeja!

      Reply
  33. Tux | Brooklyn Homemaker says

    December 17, 2015 at 5:19 AM

    Golly this looks simply amazing. I might just have to make this for Christmas! Thanks for choosing such a fun theme this month!
    It’s funny, I love the flavor of cream cheese icing but tend not to use it because it’s so thin and isn’t great for decorating layer cakes. I like my icing to look perfect and cream cheese has other ideas!
    Love those lights by the way- your photos turned out so beautifully. I’ve tried to photograph christmas lights before and they’re usually too bright and mess with the color and light in the rest of the photo. These little lights are perfect. I need to get a string of them next year!

    Reply
    • Olivia says

      December 17, 2015 at 9:02 PM

      I agree that I don’t like to use cream cheese frosting on cakes — way too unstable! I don’t often make it, but it goes so well as a thinner frosting/glaze on this cake :). So glad you could participate this month and THANKS!! 🙂

      Reply
  34. DIEGO says

    December 17, 2015 at 2:37 AM

    5 stars
    Hi Olivia!! I´ve just read the recipe, It looks delicious, I will do it…
    thatks because you was a very good and nice host =). see you!! and merry christmas!!

    Reply
    • Olivia says

      December 17, 2015 at 9:02 PM

      Hi Diego! Thank you so much, Merry Christmas!

      Reply
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