Eggnog Bundt Cake with White Chocolate Icing

This week, I made some delicious eggnog recipes. One of them is this easy eggnog bundt cake with white chocolate icing. It is SOOO fluffy and DELICIOUS!

Eggnog Bundt Cake

Today's dessert is an eggnog recipe, a super moist eggnog cake. And since I already have a bit more white chocolate, I decided to use it to make a glaze for the cake. 

This dessert is perfect for serving on holidays. It is also good for serving with any drink you fancy for breakfast. 

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. 

To make sure that the cake will not stick to the bundt tin, it is SO important to grease the bundt tin very well with butter or oil so that the cake can be easily released from it.

Using flour is my secret to releasing the cake easily from the bundt pan. After I generously brush the bundt tin with butter or spray it with oil, I sprinkle some flour in the tin and then flip it to get rid of the excess. 

You'll Need

• All-purpose flour: I use 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:  I 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: I use white chocolate chips and heavy cream.

How to Make Eggnog Bundt Cake with White Chocolate Icing?

Preparations: Preheat the oven to 180C / 350F. 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 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.

More Eggnog Recipes

• Easy eggnog cookies
• Delicious eggnog cheesecake
• Eggnog cake with eggnog buttercream

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