From traditional holiday drink to mini bundt cakes, these Mini Eggnog Bundt Cakes with Eggnog Sugar Glaze are the perfect bite size desserts for the holidays!
Eggnog is one of our favorite holiday drinks and an ingredient we use the most for baking this time of year from eggnog cookies, eggnog fudge, eggnog cheesecake and now these mini bundt cakes. You could do a regular size bundt cake for this recipe but I think the mini ones are so darn cute.
Easy Mini Eggnog Bundt Cakes
I like simple recipes with not that many steps and this recipe is that. I used my lazy day cake recipe with some tweaking of adding eggnog in place of milk and then the necessary spices of nutmeg and cinnamon. For the eggnog sugar glaze, I used my eggnog icing recipe. Usually it takes me a few times to get the recipe to perfection but this one I nailed it on the first try. It was a hit with my family and I think you will enjoy it too!
What is a Bundt Cake?
A bundt cake is a different kind of cake and has more of a doughnut shape. The purpose of a bundt cake is that the cakes bakes more evenly with it’s donut shape as the cake is spread out more to the edges of the pan therefore the cake is more light and airy.
Recipe Tips and Variations
- Make sure to add the egg one at a time and mix in between.
- Don’t overmix.
- If the sugar glaze is too runny add just a little bit more sugar and combine.
- Follow the instructions step by step to get the best looking and tasting cakes.
- Use non-stick cooking spray or a dusting of flour in the bundt pan to prevent cakes from sticking.
- Don’t leave cakes in pan for longer than 10 minutes otherwise it might become damp and stick to the pan.
- Store any remaining leftovers in an airtight container in fridge for up to 3 days.
Eggnog Bundt Cake Ingredients
1 cup flour
1tsp baking powder
1/2 tsp salt
2 eggs
1 cup sugar
1 tbsp butter
1 tsp vanilla
1 1/2 cup eggnog
1/2 tsp ground cinnamon
pinch of nutmeg (you can add more if you like)
Eggnog Glaze Ingredients
1 cup powdered icing sugar
1/4 cup eggnog, as needed
1/2 tsp cinnamon
Splash of vanilla extract
How to Make Mini Eggnog Bundt Cakes
Preheat oven to 350 degrees.
Lightly spray your mini bundt cakes pan with non-stick cooking spray.
In a bowl add butter and sugar and mix together until creamy. Add the eggs, one at a time and mix in between each one. Add vanilla and mix well.
In a separate bowl, combine flour, salt, baking powder, nutmeg and cinnamon.
Add 1/2 of the flour mix and 1/2 of the eggnog to the butter and sugar mix from the first bowl and combine together with hand mixer. Add the remaining flour mix and eggnog and mix with hand mixer again to fully combined.
Pour into bundt cake pan and bake for 20 minutes or or until a toothpick comes clean when inserted in the center.
While the mini bundt cakes are cooking prepare your eggnog icing by mixing all the icing ingredients together in a bowl until thoroughly combined.
Allow cakes to cool for about 5-10 minutes in pan. Lay a piece of parchment paper down on the counter and place a cooling rack over top of the parchment paper. Flip the bundt cake pan over and carefully release the cakes.
Arrange them facing up on the cooling rack and drizzle the eggnog sugar glaze over top of them. Enjoy!
Mini Eggnog Bundt Cakes with Eggnog Sugar Glaze
From traditional holiday drink to mini bundt cakes, these Mini Eggnog Bundt Cakes with Eggnog Sugar Glaze are the perfect bite size desserts for the holidays!
Ingredients
Eggnog Bundt Cake Ingredients
- 1 cup flour
- 1tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 cup sugar
- 1 tbsp butter
- 1 tsp vanilla
- 1 1/2 cup eggnog
- 1/2 tsp ground cinnamon
- pinch of nutmeg (more if you like)
Eggnog Glaze Ingredients
- 1 cup powdered icing sugar
- 1/4 cup eggnog, as needed
- 1/2 tsp cinnamon
- Splash of vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Lightly spray your mini bundt cakes pan with non-stick cooking spray.
- In a bowl add butter and sugar and mix together until creamy. Add the eggs, one at a time and mix in between each one. Add vanilla and mix well.
- In a separate bowl, combine flour, salt, baking powder, nutmeg and cinnamon.
- Add 1/2 of the flour mix and 1/2 of the eggnog to the butter and sugar mix from the first bowl and combine together with hand mixer. Add the remaining flour mix and eggnog and mix with hand mixer again to fully combined.
- Pour into bundt cake pan and bake for 20 minutes or or until a toothpick comes clean when inserted in the center.
- While the mini bundt cakes are cooking prepare your eggnog icing by mixing all the icing ingredients together in a bowl until thoroughly combined.
- Allow cakes to cool for about 5-10 minutes in pan. Lay a piece of parchment paper down on the counter and place a cooling rack over top of the parchment paper. Flip the bundt cake pan over and carefully release the cakes.
- Arrange them facing up on the cooling rack and drizzle the eggnog sugar glaze over top of them. Enjoy!
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