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Swirled Eggnog Bundt Cake |

Swirled Eggnog Bundt Cake

  • Author: Laura
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings 1x


  • 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


  1. Grease and flour a 12 cup bundt pan. I like to use bakers spray to grease my bundt pan
  2. Preheat oven to 350 degrees.
  3. 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.
  4. Add eggs in one at a time, mixing just until yoke is incorporated.
  5. In a separate bowl,  whisk the flour, baking powder and salt together.
  6. 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.
  7. Pour half of the batter into the prepared pan.
  8. 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.
  9. 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.
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
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