Eggnog Cake

Let me tell you about this Eggnog Cake Recipe that’s totally lit! It’s like a holiday hug in every slice, dripping with a buttery rum sauce sending your taste senses on a joyride! Now, this isn’t just any Eggnog cake, it’s the real MVP of holiday pound cakes. And get this, the eggnog is working its magic, infusing the cake with a richness and flavor that’s next-level decadent and sophisticated. Trust me, it’s a game-changer, boo!

This post may contain affiliate links. Read our disclosure policy.

A buttered rum eggnog cake on a white plate dusted with powdered sugar and a bowl of sauce on the side.

My pound cake collection is getting pretty crowded, but I couldn’t go without one more, and this Eggnog Cake recipe is just the one to polish off the holiday season. Y’all my pound cake game is always on point, and is the best on the web. And when you have as many as I do, you gotta keep jazzing them up and making each better than the last. There is so much magic when you combine a Buttered Rum with an Eggnog Pound Cake. The two flavors meld magically, to the point where you wonder why they were never put together in the very first place. And because I’m queen of pound cakes, I made this genius idea the real thing.

This Eggnog Pound Cake and Rum Cake mashup makes the ultimate Christmas cake for the holidays.

Why You’ll Love This Eggnog Pound Cake

  • Unique Flavors. You have never had a cake recipe quite like this one!! It’s the eggnog flavor and buttered rum are perfectly matched. So if you are ready to get your Christmas celebration popping, make sure you start with this cake, baby!
  • Gorgeous Holiday Cake. This cake is so easy to dress up with a few simple garnishes to turn it into a holiday masterpiece.
  • Great Way to Use Up Leftover Eggnog. Eggnog doesn’t last forever, so if you’re looking for some ways to use it in recipes, this eggnog cake recipe is the perfect answer!
  • A New Way to Serve Pound Cake This Year. If you’re looking to add something new to your menu this year or maybe start a new tradition that you will return to each Christmas, I can’t recommend this Eggnog Cake enough! It’s full of holiday flavor with a tender, moist texture that will be a hit at dessert time!

Ingredients to Make Eggnog Cake

For this cake, some key ingredients truly make it shine. Here’s a look at the highlights! Check the recipe card for the full list and quantities.

  • Butter: I love to start with high-quality butter when making pound cakes and bundt cakes.  The butter is such an important ingredient and starts the true foundation for the entire recipe.  Since this is a holiday cake, I like to use European-style butter with a higher fat content and less water.  It makes a difference in richness, especially when it is mixed with sugar.
  • Sugar: Sweetens the cake while also ensuring a tender cake.
  • Eggs: Eggs add the structure to this recipe.  While egg whites can be drying, in this recipe they are perfectly balanced with the egg yolks.
  • Cake Flour: I use cake flour in most of my pound cakes because it develops less gluten and creates a lighter softer texture to cakes.  I love the melt-in-your-mouth texture it provides for cakes.
  • Eggnog: This rich holiday dairy beverage adds liquid to the cake giving it a delicious rich texture along with a hint of spices.
  • Vanilla extract and nutmeg: Boosts the spices and flavorings found in the eggnog.
  • Rum: Used to make the buttered rum sauce which takes this cake to another dimension.
Ingredients to make eggnog pound cake on the table before mixing.

How to Make a Eggnog Cake

Here’s a glance at the main steps for making your eggnog pound cake. Be sure you read through the detailed instructions in the recipe card.

Step 1: Make and Bake the Eggnog Pound Cake

  1. Cream together the butter, granulated sugar, and salt on high speed until the mixture is light and fluffy. This process will take about five minutes.
  2. Add in the eggs, one at a time, and mix after adding each until it’s well incorporated into the butter and sugar mixture.
  3. Add the flour followed by the eggnog, vanilla extract, and nutmeg.
  4. Mix on low speed just until mixed.
  5. Pour the cake batter into a prepared bundt pan and bake until a toothpick inserted into the center comes out moist but mostly clean.
  6. Cool the cake for 10 minutes in the pan and then invert the cake onto a cooling rack.
A collage of images showing the steps for making the eggnog pound cake base.

Step 2: Make the Buttered Rum Sauce

  1. Add the butter, water, sugar, and rum to a saucepan and bring to a boil.
  2. Stir to dissolve the sugar and allow the ingredients to combine.
  3. Poke the cake all over its surface and then pour the sauce over the cake allowing it to seep into the cake.
  4. Sprinkle the cake with powdered sugar after the buttered rum sauce has soaked into the cake.
A collage of images showing making the buttered rum sauce and then adding it to the cake and decorating it after it's finished.

Tips for Making the Best Eggnog Pound Cake

Here are a few tips that will help make your eggnog cake an unforgettable one!

  • Don’t Rush the Butter and Sugar Mixing! This cake does not require a leavening ingredient to give it a lovely lift.  You will get this lift from the process of beating together the sugar and butter.  Make sure you don’t rush it.  Beating it adds air to the batter when it’s whipped for a lengthy and fast time.
  • Don’t Over-Mix When Adding the Dry Ingredients. This is why I suggest slowing down the mixer when adding these ingredients. It helps you avoid over-mixing. Flour can make a cake batter taste dry and tough if mixed too long.  Once the dry ingredients are incorporated, let it all happen!
  • Grab a High-Quality Eggnog! The eggnog flavor in this cake is undeniable! Make sure you get a super-quality one. Here is a list of eggnogs I found or you can make your own eggnog if you would like.   I also punched up the flavor with some nutmeg as well. The cake texture is dense and tender all at the same time, and it is so moist that it melts in your mouth.
  • Make Sure to Prepare Your Pound Cake Pan. Nothing is worse than baking a pound cake and then you can’t get it out of the pan. I suggest greasing it with butter and then dusting it well with flour before adding the batter. Be sure you get the flour into all the little cracks and corners of your pan.
  • Poke Some Holes in the Cake. These wholes will allow the rum sauce to seep into the entire cake infusing it with even more flavor. You can use a toothpick or thin skewer to make the holes.
  • More Rum Flavor. Replace some of the water in the buttered rum sauce recipe with more rum. You can also use a dark rum which has a more intense flavor than a light colored rum.
  • Alcohol-free. While the alcohol cooks off while the cake bakes, I understand completely if you’d rather use an alcohol-free option. Replace the rum with rum extract which you can usually find in the baking aisle with your baking ingredients. I suggest starting with about a tablespoon of extract and then adjusting from there to reach the desired flavor.
  • Nuts: Stir in some chopped pecans into the buttered rum glaze to make it into a buttered rum topping!
  • Different Glaze: I love the rum glaze with the eggnog but you could also swap it for a different glaze such as this brown butter glaze.
  • Swap the Rum. Instead of rum, you can make the glaze with bourbon or tequila instead! Both would be great with the buttery, sugary flavor of the glaze and the eggnog cake.
A side view of an eggnog pound cake on a white cake stand.

What to Serve with Eggnog Cake

How to Store an Eggnog Pound Cake?

First things first, patience is key! Let that beautiful cake cool all the way down before you even think about wrapping it up. This is crucial, y’all, because it stops any extra moisture from getting all cozy inside your storage container.

Now, for the wrapping – it’s a two-step process: first, snug it up in plastic wrap, then give it an extra layer of love with aluminum foil. This keeps the air out and the freshness in. If you’ve got an airtight cake container, even better, boos!

And let’s talk leftovers – while this cake can be stored to savor later, trust me, it’s like a little slice of heaven when it’s fresh. So, for those extra-special moments, bake it no more than a day ahead. That way, every bite is as perfect as it can be!

How long will eggnog pound cake last?

Store it at room temperature for up to three days or in the fridge for up to a week. The key to making it last longer is wrapping it up properly.

Can I freeze an eggnog cake?

Yep! If you want to bake the cake ahead of time you can freeze the entire cake after baking it. Wrap it up very well with plastic wrap and foil and store it in the freezer for up to a month. Allow the cake to thaw out on the counter overnight and then add the buttered rum glaze.

If you want to store leftover cake, wrap it up well (either sections of the cake or individual slices) and store it in the freezer for up to two months. Thaw it out on the counter and then enjoy!

Buttered rum eggnog pound cake on a white plate on the table with cranberries, rosemary, powdered sugar, and a small bowl of sauce.

Frequently Asked Questions

What’s the best way to get my pound cake out of the pan?

Gravity is a pound cake’s best friend! Let it cool slightly in the pan so that the cake sets up a bit more. After ten minutes or so, place a plate upside down over the top of the cake. Then flip it over together and let the cake sit inverted on the plate while it’s still inside the pan. Gently shake it and then lift the cake pan up. Your cake should now be on the plate. If it’s a bit resistant to come out, let it sit a bit longer as the weight of the cake and gravity will help loosen the cake and free it from the pan.

Is it okay if the top of my pound cake cracked?

Yep, this commonly happens with a pound cake caused by the cooking of the dense batter. I think it’s the sign of a bomb cake! Baking your cake in a bundt pan will help prevent this from happening. But even if it doesn’t, it won’t matter all that much since you invert the cake anyway and it will be on the bottom of the cake.

What’s the best pan for baking an eggnog pound cake?

I highly recommend using a bundt pan which is a round pan with a tube in the center that creates a hole in the cake making it look similar to a large donut. The hole in the center helps dense cakes such as pound cakes cook more evenly. Bundt pans come in a variety of styles from simple to more elaborate. Choosing a more elaborate pan is a great option for making a simple cake look more interesting and elegant for the holidays.

An eggnog cake on a white platter garnished with cranberries and sprigs of rosemary.

The simplicity of this eggnog cake recipe with buttered rum glaze is what makes it so perfect! Its classic eggnog flavor makes it the perfect dessert for your holiday menu, a winter bake sale, and even to give as a gift. Bring it to a holiday potluck and you’ll be the hit of the party no doubt boos!

More Best Cake Recipes

*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!

A buttered rum eggnog cake on a plate garnished with cranberries and rosemary.

Buttered Rum Eggnog Cake Recipe

This moist and perfectly spiced Eggnog Cake Recipe gets jazzed up with a sensational buttered rum sauce that soaks into every bite! It's the perfect holiday cake for dinner and parties.
4.65 from 42 votes
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Course: Dessert
Servings: 16 servings


For the Cake:

  • 1 ½ cups unsalted butter room temperature
  • 2 ½ cups granulated sugar
  • 1 teaspoon salt
  • 5 large eggs room temperature
  • 3 cups sifted cake flour
  • ½ cup eggnog
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon ground nutmeg

For the Butter Rum Sauce:

  • ½ cup unsalted butter
  • ¼ cup water
  • ¾ cup granulated sugar
  • ¼ cup rum
  • Powdered Sugar for garnish


For the Cake:

  • Preheat your oven to 315 degrees and prepare your 12 cup bundt pan with shortening and flour or non-stick baking spray.
  • In your mixer bowl, cream together butter, granulated sugar and salt on high speed until light and fluffy for 5 minutes.
  • Next add in eggs, one at a time, and mix until well incorporated.
  • Slow mixer to lowest speed and carefully add in flour then eggnog, vanilla extract and nutmeg and mix until just combined.
  • Pour cake batter into bundt pan and bake for 65-75 minutes or until a toothpick inserted into the center comes out moist but mostly clean.
  • Cool cake for 10 minutes then invert cake onto cooling rack.

For the Butter Rum Sauce:

  • Add butter, water, sugar and rum into a pot and bring to a boil and allow to combine. Poke cake all over its surface then pour sauce over the cake allowing it to seep into the cake. Take your time doing this and do it in intervals allowing the liquid to soak in before adding more.
  • Once completely soaked in then sprinkle with powdered sugar and serve.


      • Before storing the rum cake, make sure it has cooled completely after baking.
      • Wrap the cake tightly in plastic wrap or aluminum foil. If your rum cake has a glaze or frosting, chill it in the fridge first to set the topping before wrapping to prevent sticking.
      • For added protection, place the wrapped cake inside an airtight container.
      • If you plan to eat the cake within a couple of days, you can store it at room temperature. This is often preferable as the flavors of the rum continue to develop.
      • If you need to store the rum cake for longer than a few days, place the airtight container in the fridge. It will stay good for up to a week.
      • This cake freezes exceptionally well due to the moisture content from the rum. To freeze, wrap the cake in multiple layers of protection (plastic wrap then foil) before placing in a heavy-duty freezer bag or airtight container. It can be frozen for up to 3 months. Thaw the cake in the refrigerator overnight before serving.


Calories: 485kcal | Carbohydrates: 58g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 123mg | Sodium: 176mg | Potassium: 63mg | Sugar: 41g | Vitamin A: 810IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 0.5mg
Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!
Filed Under:  Christmas, Dessert and Baking, Oven, Pound Cakes, Winter Recipes


  1. How long would the cake need to cool before pouring the buttered rum sauce over? Your recipes are beautiful thank you so much for sharing the joy and love!!!

    1. It will be the texture won’t be the same – you can make cake flour by taking out 2 tablespoons of flour from each cup of flour and replacing it with 2 tablespoons of cornstarch.

  2. This eggnog cake is a real show stopper. It turns out so beautiful. I just ordered a similar cake mold and I can’t wait to try this recipe. Eggnog is one of my favorite flavors this time of year.

4.65 from 42 votes (22 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating