If you are looking for a seasonal dessert, this swirled eggnog bundt cake is just that. It looks impressive and has that delicious eggnog flavor.

Whenyou eat this cake you know that it’s an eggnog cake. The cake batter itself has 1 cup of eggnog included in it.

Once this cake batter is made, half of the batter is poured into a bundt pan. The other half of the batter then get spices mixed in there. It includes cinnamon, nutmeg, cloves, and

Once this is all mixed up, you pour the spiced batter into the bundt pan. Next, you use a knife and swirl the two batters together. That spiced layer just elevates the eggnog flavor of this cake.

The cake is good right there. You could serve it just like that. However, it is topped with a sweet glaze. When I saw the glaze, I was tempted to use eggnog instead of cream when making it. I’m glad I didn’t. It would have been too much eggnog flvor for this cake.

The sweet powdwered sugar and cream glaze is a nice creamy addition on top of this swirled eggnog bundt cake. Since it is made with cream, it is on this thicker side. You can always add a little milk or water to thin it. However, don’t skip the cream. It adds a richness and creaminess to the glaze that you’d miss out on.

Swirled Eggnog Bundt Cake

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Author: Laura
Total Time: 1 hour 10 minutes
Yield: 12 servings 1x

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Ingredients

Units Scale

1 cup butter, softened
3 cups sugar
6 eggs
3 cups sifted cake flour
3/4 tsp baking powder
1/2 tsp salt
1 cup eggnog
2 tsp vanilla
1 tsp cinnamon
3/4 tsp ground nutmeg
1/2 tsp ground allspice
1/4 tsp ground cloves
Glaze
1 cup powdered sugar
3 Tbsp heavy cream or whipping cream

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Instructions

Grease and flour a 12 cup bundt pan. I like to use bakers spray to grease my bundt pan.
Preheat oven to 350 degrees.
In a stand mixer with a paddle attachment, beat butter on medium speed for about 2 minutes or until creamy. Gradually add sugar, beating 5-7 minutes.
Add eggs in one at a time, mixing just until yoke is incorporated.
In a separate bowl, whisk the flour, baking powder and salt together.
Add 1/3 eggnog along with the vanilla to the butter mixture. The mix in 1/3 of the flour mixture. Continue alternating with 1/3 eggnog starting and 1/3 flour mixture until it is all combined. Stir on low speed just until blended after each addition.
Pour half of the batter into the prepared pan.
The the remaining other 1/2 of the battaer, stir in the cinnamon, nutmeg, allspice and cloves.
Spoon spiced batter over plain batter. Use a knife to swirl the batters together.
Bake at 350 degrees for 50-55 minutes or until a wooden pick inserted in the center comes out clean.
Cool in pan for 15 minutes on a wire rack. Invert the cake onto a serving platter. Allow to continue to fully cool.
In a bowl, combine powdered sugar and heavy cream. If needed add a little milk or cream to thin the glaze if needed. Drizzle glaze over the cake and serve.