Eggnog Cinnamon Bundt Cake

Eggnog Cinnamon Bundt Cake


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Celebrate the holidays right with this eggnog cinnamon bundt cake. Breakfast will carry on a fun tradition with this appetizing cake.

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Serving Size / Yield

8 servings


  • Bundt Cake:
  • 3 C. all-purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¾ C low-fat eggnog, at room temperature
  • 1 tbsp vanilla extract
  • 18 tbsp unsalted butter, cut into 18 pieces and softened
  • 2 C granulated sugar
  • 3 eggs + 1 egg yolk, at room temperature
  • 1 tsp ground nutmeg
  • ¼ tsp ground cinnamon
  • Cinnamon Glaze:
  • 1 C sugar
  • 1/2 tsp ground cinnamon
  • dash of nutmeg
  • 1/2 tsp vanilla extract
  • 1 1/2 tbsp cream

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Bundt Cake:

  1. Preheat oven to 350 degrees.

  2. Stir in a mixing bowl melted butter and 1 tbsp flour until a paste forms.

  3. Brush and coat all the interior surfaces of the 12-cup bunt pan.

  4. In mixing bowl, whisk together, flour, salt, baking powder, and baking soda.  In

  5. In another mixing bowl whisk together the eggnog and vanilla and set aside. 

  6. Using a mixer, beat butter and sugar until fluffy.

  7. Add the eggs and yolk and beat until combined.

  8. Add flour mixture in and then the eggnog mixture.

  9. Combine 1 cup of cake batter with nutmeg and cinnamon and stir well.

  10. Spread remaining batter in an even layer across bunt pan.

  11. Spoon the spiced batter over the top and swirl with a knife.

  12. Bake for 1 hour and let the pan cool for about 25 minutes before placing on a wired rack. 

Cinnamon Glaze: 

Combine all glaze ingredients in a mixing bowl and mix thoroughly.  Once the bundt cake cools top it off with this yummy glaze.

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