Eggnog Pound Cake
This decadent Eggnog Pound Cake is perfect for the season, flavored with eggnog, cinnamon, and nutmeg. If you are looking for an easy, delicious holiday dessert, look no further!
This cake is incredibly moist and tender with a very fine crumb and is topped is with spiced cream cheese frosting.
Table of Contents
Why we Love It
We love this Eggnog Pound Cake for so many reasons! Here are just a few:
- Cozy warm spices (as with our gingerbread pound cake and spice cake recipes)
- Perfect amount of eggnog flavor
- Velvety soft texture and ultra fine crumb
- So easy to make!
- One of our favorite holiday bundt cakes, right up there with our easy rum cake and pineapple upside down bundt cake!
- Perfect winter birthday cake recipe, Christmas cake recipe, or just because!
If you love pound cake recipes or eggnog, this is sure to become a favorite!
How to Make an Eggnog Pound Cake
We've made so many pound cakes over the years, and we're so glad to have a new addition to our list of favorites!
You can find the full, printable pound cake recipe further down in this post. Here is a quick rundown of our steps!
- Preparation: Grease and flour a bundt or tube pan. Preheat oven to 325 degrees F. Ours was a 10 inch bundt pan. If using a smaller size, just make sure not to fill the pan more than ¾ full so that the cake has plenty of room to rise (without worry of overflowing).
- Flour Mixture: In a separate bowl whisk the cake flour, salt, baking powder, nutmeg, and cinnamon to combine. Set aside for later. Using cake flour rather than all purpose gives us an even more tender cake.
- Butter and Sugar: Cream the butter with the paddle attachment in your mixer, gradually add the sugar and mix until lightened in color and fluffy 3 to 5 minutes.
- Eggs: Add the eggs one at a time mixing after each until the yellow of the yolk is blended.
- Eggnog: Add the vanilla extract to the cup of eggnog.
- Dry and Wet Ingredients: Add the flour mixture alternately with the eggnog. Begin and end with the dry ingredients. Add the dry ingredients three times and the eggnog twice. Mix just until blended.
- Time to Bake! Bake at 325 degrees for 1 hour or until a toothpick comes out clean or with just a few crumbs attached. Baking times can vary and so peek in as it approaches the 1 hour mark. If the top of the cake begins to get too dark, cover loosely with a piece of aluminum foil.
- Cooling: Allow to cool in the pan for about 10 minutes on a wire rack before turning out.
Spiced Cream Cheese Frosting
This Eggnog Pound Cake has wonderful, rich, spiced flavor all on it's own- you don't need a glaze or frosting at all- however, sometimes it's nice to dress things up a bit!
We decided to go with a cream cheese frosting because I love the combination of cream cheese & warm spices.
We made a half batch of our easy cream cheese frosting recipe, and added a bit of cinnamon and nutmeg as well.
Another great glaze option would be the delicious caramel glaze that we used in our Sweet Potato Bundt Cake.
Decorating the Eggnog Pound Cake
We often use soft glazes on our pound cakes and bundt cakes that can be dripped and drizzled over the top.
Today, since we decided to go with a frosting rather than a glaze, I piped the spiced cream cheese frosting over the sides and top of the cake using a large 1M star piping tip.
I piped simple rosettes and stars over the top and partially down the sides of the cake. Decorate however you like! Check our our star tip piping tutorial for more details!
Refrigeration and Serving Tips
Because of the cream cheese frosting, this cake does need to be refrigerated.
However, for the best taste and texture, remember to remove the cake from the refrigerator 2-3 hours before serving so that the cake and frosting can warm and soften.
More Holiday Cakes to Try!
In addition to todays Eggnog Pound Cake, we have so many other recipe for you to try!
We'll leave a few below, but don't miss our full collection of Favorite Christmas and Winter Cake Recipes!
Some of our favorites are Gingerbread Cake, Red Velvet Pound Cake, and classic cakes like Italian Cream Cake, Black Forest Cake, and German Chocolate Cake. These recipes are tried and true favorites that are sure to please a crowd!
Enjoy the Recipe!
We hope that you enjoy this delicious eggnog pound cake. Make sure to check out our favorite cake recipes including our favorite cake recipes from scratch as well as cake mix recipes!
Recipe FAQs
Have you made this Cake? We would LOVE for you to leave a ⭐️ rating as well as a comment and photo below! We really appreciate your feedback!
Eggnog Pound Cake
Ingredients
- 3 sticks (339g) unsalted butter, sotened
- 3 cups (600g) sugar
- 5 large eggs, room temperature (place in a bowl of warm water for 5 minutes if in a hurry)
- 3 cups (342g) Cake Flour
- ½ teaspoon (2g) salt
- ½ teaspoon (2g) baking powder
- 2 teaspoons (6g) cinnamon
- 1 teaspoon (3g) nutmeg
- 1 cup (235g) Eggnog
- 2 teaspoons (8g) vanilla extract
Spiced Cream Cheese Frosting
- 1 stick (113g) unsalted butter, softened
- 8 oz Package Cream Cheese, softened. (We don't recommend using reduced fat as the consistency will be softer)
- 1 teaspoon (4g) vanilla extract
- ¼ teaspoon salt 1g
- 3 to 3 ½ cups (345g to 373g) powdered sugar
- ¼ teaspoon (.5g) cinnamon
- ¼ teaspoon (.5g) nutmeg
- *Adjust spice amounts to your liking.
Instructions
- Grease and flour a bundt pan. Preheat oven to 325 degrees F
- In a separate bowl whisk the cake flour, salt, baking powder, nutmeg, and cinnamon to combine. Set aside for later.
- Using an electric mixer (fitted with a paddle attachment if using a stand mixer) mix the butter on medium speed until smooth. Gradually add the sugar and mix until lightened in color and fluffy 3 to 5 minutes.
- Add the eggs one at a time, mixing after each until the yellow of the yolk is blended.
- Add the vanilla extract to the cup of eggnog and set aside.
- With the mixer on low speed, add the flour mixture alternately with the eggnog. Begin and end with the dry ingredients. Add the dry ingredients three times and the eggnog twice. Mix just until blended.
- Bake at 325 degrees for 1 hour or until a toothpick comes out clean or with just a few crumbs attached. Baking times can vary and so peek in as it approaches the 1 hour mark. If the top of the cake begins to get too dark, cover loosely with a piece of aluminum foil.
- This recipe makes approximately 8 cups of batter.
- Allow to cool in the pan for about 10 minutes before turning out onto serving plate.
For the Spiced Cream Cheese Frosting
- Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
- Cut the softened cheese into pieces and add to the butter, beating at low to medium speed until incorporated.
- Add the vanilla. Gradually add the powdered sugar, cinnamon, and nutmeg, mixing on low speed until blended.
- Increase mixing speed and beat until fluffy. Don't over mix or it will become too soft. If it becomes too soft, you can chill it for several minutes to firm it back up again.
- This frosting will pipe best if used while still slightly chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
Decorating the Cake
- We piped the cream cheese frosting onto the cooled cake using a large 1M star piping tip. We piped large stars and rosettes over the top of the cake and just partially down the sides. Decorate however you like!
Refrigeration and Serving
- Because of the cream cheese frosting, this cake needs to be refrigerated (in an airtight container or cake dome). For best flavor and texture, move the cake from the refrigerator to the kitchen counter a couple of hours before serving.
Can this be halved (or even cut by 3rds) for a loaf cake?
Looks and sounds wonderful! :-)
Fantastic! I made it for Christmas and was very happy with the flavor and texture.
Hi PJH, Wonderful, I am so happy you enjoyed the cake! Happy New Year and thanks for posting!
I add this cake for Christmas Day dessert, huge hit!
Hi Dona, Thanks so much for your review!!
Question can you use spiked Eggnog for this recipe or just the regular kind.
Hi Paula, I think you could use either but the spiked one would give you a different flavor
I made this eggnog pound cake the end of December to finish using eggnog that had been hiding in the refrigerator. I placed the cake in the freezer after carefully wrapping and sealing in a ziplock freezer bag. Two months later, today, I served the eggnog pound cake with our after church Sunday brunch. Everyone thought it was outstanding. Seated at the table were adults, teenagers and a 9 year old. Thank you ladies for this delicious and moist eggnog pound cake recipe. I will definitely be making it again!
Hi Hetty! I'm so happy to hear that you all loved the cake! Thanks for your feedback! ;0)