Liv for Cake

Classic Cake Recipes with a Modern Twist

Rum & Eggnog Bundt Cake

By Olivia, 66 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
5 from 9 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:

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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    Recipe Rating




    • Olivia says

      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

  4. Liky says

    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

  5. Maria says

    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

  6. Alyssa says

    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

      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

  7. Renee says

    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

  8. Tammy says

    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

  11. Felice says

    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

  17. Alanna @ One Tough Cookie says

    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

  18. Jane says

    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

  25. Mary says

    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

  26. Sammie says

    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

  27. Stacy says

    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

  28. Lara Tartacadabra says

    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

  30. Tux | Brooklyn Homemaker says

    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

      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

  31. DIEGO says

    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
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I'm Olivia, a professionally trained pastry chef, recipe developer, and photographer from Vancouver, BC. Creating classic cake recipes with a modern twist.
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