Hamdi Saidani This Pioneer Woman Eggnog Cake is a moist and festive recipe, which is made with real eggnog and a hint of bourbon. It’s the perfect holiday dessert, a beautiful Bundt cake that’s ready in about 1 hour and 30 minutes, plus cooling time.
Pioneer Woman Eggnog Cake Ingredients
A classic combination of holiday flavors in an elegant Bundt cake.
For the Cake:
- Nonstick baking spray
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 3/4 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 1/4 tsp. ground nutmeg
- 1 cup eggnog
- 2 Tbsp. bourbon or aged rum
- 1 Tbsp. vanilla bean paste (or vanilla extract)
For the Icing:
- 2 cups powdered sugar
- 2 Tbsp. eggnog
- 1 Tbsp. bourbon or rum
- 1 tsp. vanilla bean paste (or vanilla extract)
How To Make Pioneer Woman Eggnog Cake
A step-by-step guide to this stunning and delicious holiday cake.
- Prep the Oven and Pan: Preheat the oven to 350°F. Thoroughly prepare a 12-cup standard Bundt pan with non-stick baking spray.
- Cream Butter and Sugar: In the bowl of an electric mixer, beat the softened butter and granulated sugar on medium speed for about 4 minutes, until the mixture is smooth and creamy. Add the eggs one at a time, beating well after each addition.
- Alternate Wet and Dry Ingredients: With the mixer on low speed, begin adding the dry and wet ingredients in alternating batches. Start with one-third of the flour, all of the baking powder, salt, and nutmeg. Follow with half of the eggnog, and all of the bourbon and vanilla. Add another third of the flour, then the remaining eggnog, and finally the last of the flour, mixing until just combined after each addition.
- Bake the Cake: Transfer the batter to the prepared Bundt pan and smooth the top. Bake for 50 minutes to 1 hour, or until a long wooden skewer inserted into the center of the cake comes out clean.
- Cool and Glaze: Let the cake cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely, about 1 hour. While it cools, whisk together the powdered sugar, eggnog, bourbon, and vanilla for the icing until smooth. Spoon the icing over the completely cooled cake and let it stand for about 15 minutes to harden.
Recipe Tips
For a perfect, moist Bundt cake that releases from the pan every time.
- How to prevent the Bundt cake from sticking? Proper pan preparation is the most important step. Use a baking spray that contains flour and ensure you coat every single nook and cranny of the intricate pan. Alternatively, use softened shortening and dust it with flour.
- Can I make this cake non-alcoholic? Yes, absolutely. You can replace the bourbon or rum in both the cake and the icing with an equal amount of milk, or use 1-2 teaspoons of rum extract for a similar flavor without the alcohol.
- What is vanilla bean paste? Vanilla bean paste is a thick, syrupy mixture that contains the tiny seeds from a vanilla bean. It provides a more intense, visually appealing vanilla flavor than standard extract. If you don’t have it, an equal amount of high-quality pure vanilla extract is a perfect substitute.
- Can I make this cake ahead of time? Yes, this Bundt cake is a great make-ahead option. It’s very moist and will keep, well-wrapped, at room temperature for up to 3 days. It’s often even more flavorful on the second day as the eggnog and spice flavors meld.
What To Serve With Eggnog Cake
This festive Bundt cake is a complete holiday treat.
This classic holiday cake is perfect for any festive gathering. It’s lovely served with:
- A dollop of fresh, lightly sweetened whipped cream
- A glass of eggnog (spiked or not!)
- A hot cup of black coffee or a spiced tea
How To Store Eggnog Cake
Keeping your festive cake moist and delicious.
- Room Temperature: Store the glazed cake in a cake dome or covered with plastic wrap at room temperature. It will stay wonderfully moist for up to 4 days.
Pioneer Woman Eggnog Cake Nutrition Facts
An estimated guide per serving.
- Calories: 520 kcal
- Carbohydrates: 75 g
- Protein: 5 g
- Fat: 22 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
My glaze is too thin/thick. How can I fix it?
The glaze is very easy to adjust. If it’s too thin and runny, whisk in more powdered sugar, a tablespoon at a time. If it’s too thick to drizzle, whisk in more eggnog or bourbon, just a teaspoon at a time, until it reaches the perfect consistency.
Can I bake this in a different type of pan?
Yes. You can make this cake in a 9×13-inch sheet pan. The baking time will be shorter, around 35-45 minutes. You can also divide the batter between two 9-inch round pans to make a layer cake.
Why did my Bundt cake come out dry?
A dry cake is usually the result of over-baking or measuring the flour incorrectly. Make sure to spoon your flour into the measuring cup and level it off, rather than scooping directly from the bag. Start checking the cake for doneness at the lower end of the recommended baking time with a long skewer.
Try More Pioneer Woman Recipes:
- Pioneer Woman Easy Neapolitan Cake Recipe
- Pioneer Woman Blueberry Buckle Coffee Cake Recipe
- Pioneer Woman Peanut Butter Sheet Cake Recipe
Pioneer Woman Eggnog Cake Recipe
Description
A moist, festive, and buttery Bundt cake infused with the classic holiday flavors of eggnog, nutmeg, and a hint of bourbon, all topped with a sweet eggnog glaze.
Ingredients
Instructions
- Preheat oven to 350°F. Thoroughly grease and flour a 12-cup Bundt pan.
- Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time.
- In a separate bowl, whisk together the flour, baking powder, salt, and nutmeg.
- On low speed, alternate adding the dry ingredients and the eggnog/bourbon mixture to the butter mixture, beginning and ending with the dry ingredients.
- Pour the batter into the prepared pan and bake for 50-60 minutes, until a skewer inserted into the center comes out clean.
- Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Whisk together all icing ingredients until smooth and drizzle over the cooled cake.
Notes
- u003cliu003eThoroughly greasing and flouring the Bundt pan is the most important step to ensure the cake releases cleanly.u003c/liu003eu003cliu003eUsing room temperature ingredients for the cake batter (butter, eggs, eggnog) will result in a smoother, more uniform cake.u003c/liu003eu003cliu003eFor a non-alcoholic version, replace the bourbon in the cake and glaze with an equal amount of milk.u003c/liu003eu003cliu003eThe cake is very moist and keeps well for several days at room temperature.u003c/liu003e
