Learn how to make eggnog bundt cake from scratch. This eggnog cake is light, soft, fluffy, and topped with a sweet white chocolate glaze. It is perfect as a holiday treat.
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.