You can do some pretty delicious recipes with eggnog; one of them is this easy eggnog bundt cake with white chocolate icing; It is so fluffy and loaded with eggnog flavour.
This dessert is perfect for serving on holidays. It is also good for serving with any drink you fancy for breakfast.
Today's dessert is an eggnog recipe, a super moist eggnog bundt cake. And since I already have a bit more white chocolate, I decided to use it to make a glaze for the cake.
White chocolate is not really my favourite, but since it goes good in this recipe, I used it in making the icing. The key to a good eggnog flavour is to use a bit of spice such as cinnamon and nutmeg to enhance its flavour.
Why this recipe works?
- Simple to make.
- Perfect for holidays
- Soft and sweet
Eggnog Bundt Cake Ingredients:
- All-purpose flour: Only 2 cups, make sure to measure it correctly.
- Butter: It gives the cake a buttery taste. Make sure to use it at room temperature.
- Oil: Using oil in making a cake is so important; it makes the cake moist and soft.
- Sugar: You can use a mix of granulated sugar and brown sugar if you like; brown sugar will give a wounder flavour to the cake.
- Vanilla extract: Gives an amazing flavour to the cake.
- Eggnog: I use good quality, full-fat eggnog.
- Eggs: Use large eggs at room temperature.
- Baking powder and baking soda: They help the cake to rise by reacting with other ingredients.
- Ground cinnamon and nutmeg: Important to enhance the eggnog flavour.
For White Chocolate Icing:
- White chocolate chips: Using a good quality white chocolate is important to have a great flavour.
- Heavy cream
How to Make Eggnog Bundt Cake with White Chocolate Icing?
Preparations: Preheat the oven to 180C.
Grease a 27cm bundt tin with butter.
Mixing all the wet ingredients: In a mixing bowl, combine butter and oil using the electric whisk. Add the eggnog, whisk. Add the eggs (one at a time) followed by the sugar and vanilla extract, whisk again.
Adding the dry ingredients: Stir in flour, cinnamon, nutmeg, baking powder, and baking soda. Pour the batter into the bundt tin.
Baking: Bake for 40-45 minutes. Let it cool down completely before turning it out on a wire rack.
Turning the cake out into a serving plate: As soon as your cake is completely cooled down, put the serving plate on top of the bundt. Hold the plate tightly, then flip the cake oner the plate; it should slide out into the serving plate easily.
Making the white chocolate icing:
In a small saucepan, heat the heavy cream on medium heat. Pour it over the chocolate and whisk until chocolate melts. Then pour the chocolate icing on top of the eggnog bundt cake. Slice the cake and serve.
Top Tips:
- For the white chocolate icing, I'm not too fond of it being thick, so I made the chocolate to heavy cream ratio 2:1. If you want it to be thick, you can make the ratio 3:1; 3 chocolate to 1 heavy cream.
- In this recipe, I used store-bought eggnog; however, feel free to use a homemade one if you like.
- Use butter and eggs at room temperature for better result.
- Let your bundt cool down for 10 minutes at least before you turn it out into a serving plate.
- Bundt tins come in different sizes and shapes; it is important to use the right size bundt tin for the right amount of batter. In this recipe, I used a 27cm bundt tin.
Topping Alternatives:
- Instead of the white chocolate icing, you can top the cake with any of the following:
- Eggnog sugar glaze: Mix 1 cup powdered sugar, ¼ cup eggnog, ½ teaspoon cinnamon, and ½ teaspoon vanilla extract.
- Dark chocolate ganache: Mix 200g dark chocolate, 300g heavy cream (warm), and 2 tablespoons of sugar.
- Cream cheese frosting: Mix 100g cream cheese, 3 tablespoons powdered sugar and 1 teaspoon cinnamon (optional).
- Sprinkle powdered sugar or cinnamon sugar on top of the cake.
Recipe FAQs:
Insert a toothpick into the middle of the cake. If the toothpick comes out clean or with just a few crumbs, the cake is fully baked. If there is some batter on it, you have to bake the cake for a few more minutes.
The most important thing in making bundt cake is to grease the bundt tin very well to release the cake easily from it. My secret to releasing the cake easily is by using flour. After I generously brush the bundt tin with butter or spray it with oil, I sprinkle some flour in the tin then flip it to get rid of the excess.
Yes, you can use homemade or store-bought eggnog; both will give you the same result.
Yes, you can add ½ cup of chopped pecans or walnuts in the cake batter, or After pouring the white chocolate glaze over the cake, sprinkle the chopped nuts on the top of it.
Tools used in making this recipe
- Bundt pan: Used it for baking the cake.
- Measuring cups: To measure flour, sugar, oil, butter, and eggnog.
- Measuring spoons: To measure cinnamon, baking soda, baking powder, and nutmeg.
- Electric whisk: To mix all the ingredients well.
More Eggnog Recipes
- Easy eggnog cookies: These cookies are soft, delicious, and bursting with eggnog flavour.
- Delicious eggnog cheesecake: This is a delicious and creamy eggnog cheesecake.
- Eggnog cake with eggnog buttercream: This eggnog cake is loaded with eggnog flavour; it is in the cake and the topping.
More Easy Desserts
Eggnog Bundt Cake with White Chocolate Icing
Ingredients
- 2 cups all-purpose flour
- ⅓ cup butter, room temperature
- ¼ cup cooking oil
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup eggnog
- 3 eggs, room temperature
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
For White Chocolate Icing:
- ½ cup white chocolate chips
- ¼ cup heavy cream
Instructions
- Preheat the oven to 180C and grease a 27cm bundt tin with butter.
- In a mixing bowl, combine butter and oil using the electric whisk. Add the eggnog, whisk. Add the eggs (one at a time) followed by the sugar and vanilla extract, whisk again.
- Stir in flour, cinnamon, nutmeg, baking powder, and baking soda. Pour the batter into the bundt tin.
- Bake for 40-45 minutes. Let it cool down completely before turning it out on a wire rack.
Making the white chocolate icing:
- In a small saucepan, heat the heavy cream on medium heat. Pour it over the chocolate and whisk until chocolate melts. Then pour the chocolate icing on top of the eggnog bundt cake. Slice the cake and serve.
Notes
- For the white chocolate icing, I'm not too fond of it being thick, so I made the chocolate to heavy cream ratio 2:1. If you want it to be thick, you can make the ratio 3:1; 3 chocolate to 1 heavy cream.
- In this recipe, I used store-bought eggnog; however, feel free to use a homemade one if you like.
- Use butter and eggs at room temperature for better results.
- Let your bundt cool down for 10 minutes at least before you turn it out into a serving plate.
- Bundt tins come in different sizes and shapes; it is important to use the right size bundt tin for the right amount of batter. In this recipe, I used a 27cm bundt tin.
Topping Alternatives
- Instead of the white chocolate icing, you can top the cake with any of the following:
- Eggnog sugar glaze: Mix 1 cup powdered sugar, ¼ cup eggnog, ½ teaspoon cinnamon, and ½ teaspoon vanilla extract.
- Dark chocolate ganache: Mix 200g dark chocolate, 300g heavy cream (warm), and 2 tablespoons of sugar.
- Cream cheese frosting: Mix 100g cream cheese, 3 tablespoons powdered sugar and 1 teaspoon cinnamon (optional).
- Sprinkle powdered sugar or cinnamon sugar on top of the cake.
Nutrition
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Cora
Omg I love eggnog so much as a drink, and I never thought to add it to a cake!
Annie
A delicious cake! I made this recipe, and I loved it so much! It has an amazing eggnog flavour. Will make it again this weekend!
Grace
I made this recipe twice, as I love eggnog so much; I drink it not only in winter but all year-round. This cake turned out perfect. I love to have a piece in the morning.