This Eggnog Pound Cake is a cozy holiday dream! It’s buttery, rich, and has that creamy eggnog flavor baked right in.
I’ve made this every December since my college roommate’s mom gave me her recipe—she always made it for their Christmas brunch, and after one bite, I knew it needed to come home with me.
Whether you’re serving it with coffee or adding it to a dessert table, this is a total crowd-pleaser.
No fancy ingredients or steps, just a warm, spiced cake that smells like the holidays.
Why I Love This Recipe
I’ve made this cake every year for a decade, and it’s the one dessert people always ask me to bring again.
- It uses real eggnog for that cozy holiday flavor
- No weird ingredients—just pantry staples and eggnog
- It bakes beautifully in a bundt pan and looks fancy without much effort
- You can make it ahead and it actually tastes better the next day
- Perfect with coffee in the morning or as a dessert with whipped cream
What You’ll Need
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp ground nutmeg
- 1 cup full-fat eggnog
- 1 tsp vanilla extract
- Optional glaze: 1 cup powdered sugar + 2-3 tbsp eggnog
Pro Tips
- Use room temp eggs and butter—this helps everything mix smoothly and gives you a lighter crumb.
- Don’t overmix once you add the flour, or it’ll get tough.
- Grease your bundt pan really well—egg-based cakes love to stick.
- Let the cake cool in the pan for 15–20 minutes before turning it out. It helps prevent cracking.
- Sprinkle a little extra nutmeg on top after glazing for a festive touch.
Tools Required
- Electric hand mixer or stand mixer
- Large mixing bowl
- Measuring cups and spoons
- Rubber spatula
- Bundt cake pan
- Cooling rack
- Small mixing bowl (for glaze)
Substitutions and Variations
- Swap eggnog with heavy cream + 1 tsp rum extract if you don’t have eggnog
- Add ½ tsp cinnamon or a splash of bourbon for a spiced twist
- Use a loaf pan instead of a bundt (adjust baking time—check at 50 min)
- Glaze is optional but adds sweetness and shine
Make Ahead Tips
You can make this cake up to 2 days in advance. Just wrap it tightly in plastic wrap after it cools and store at room temp. The flavor actually deepens and gets even better the next day.
Steps to Make Eggnog Pound Cake
Step 1: Cream Butter and Sugar
In a large mixing bowl, beat 1 cup softened unsalted butter and 2 cups granulated sugar with an electric mixer on medium speed for about 3–4 minutes, until light and fluffy.
Step 2: Add Eggs One at a Time
Add 4 large eggs, one at a time, beating well after each addition until the mixture is smooth and creamy.
Step 3: Mix Dry Ingredients Separately
In a separate bowl, whisk together 3 cups all-purpose flour, 2 tsp baking powder, ½ tsp salt, and ½ tsp ground nutmeg.
Step 4: Alternate Adding Dry Ingredients and Eggnog
With the mixer on low, add the flour mixture to the wet ingredients in three parts, alternating with 1 cup eggnog. Begin and end with flour. Mix just until combined.
Step 5: Add Vanilla
Stir in 1 tsp vanilla extract gently with a spatula.
Step 6: Pour Batter Into Bundt Pan
Pour the batter evenly into a greased bundt cake pan, smoothing the top with a spatula.
Step 7: Bake
Bake at 350°F (175°C) in a preheated oven for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool the Cake
Let the cake cool in the pan for 15–20 minutes, then turn it out onto a cooling rack and let it cool completely.
Step 9: Make Optional Glaze
Whisk 1 cup powdered sugar with 2–3 tbsp eggnog until smooth, then drizzle over cooled cake.
Step 10: Serve
Slice and serve the eggnog pound cake on a plate. Optional: sprinkle with extra nutmeg for a festive touch.
Servings and Time
Makes: 12 servings
Bake Time: 55–65 minutes
Prep Time: 20 minutes
Total Time: About 1 hour 30 minutes
Macros Information (Per Slice)
- Calories: 410
- Fat: 21g
- Carbs: 52g
- Protein: 5g
- Sugar: 34g
- Fiber: 1g
Why This Recipe Works (Quick Science)
This pound cake uses the creaming method, which traps air in the butter and sugar for a lighter texture. The eggnog adds moisture and richness, while the eggs give structure. Baking powder gives it just the right lift without making it airy—it’s dense, but not heavy. Just what you want in a pound cake.
Common Mistakes
- Not using room temp ingredients: This causes curdling and uneven mixing
- Overmixing after flour is added: Can make the cake tough
- Under-greasing the pan: Bundt cakes love to stick if you miss a spot
- Opening the oven too early: This can make the cake collapse in the middle
What to Serve With
- A mug of hot coffee or spiced chai
- Fresh berries or cranberry compote
- A scoop of vanilla ice cream
- Whipped cream and a dusting of nutmeg
- Warmed with a drizzle of caramel sauce
FAQ
Can I freeze eggnog pound cake?
Yes! Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temp overnight.
Can I use store-bought eggnog?
Absolutely. Just make sure it’s full-fat for the best flavor and texture.
Do I have to use a bundt pan?
Nope! You can use two loaf pans or a 9×13 pan, just adjust the baking time and check for doneness.
Can I make it without the glaze?
Yep! It’s delicious plain, or dusted with powdered sugar instead.
Is this cake overly sweet?
It’s sweet but balanced—especially with the warm spices and the slight tang of eggnog. You can skip the glaze to dial it down.
