Eggnog Bundt Cake with Eggnog Buttercream {Naptime Everyday}
*Staub Giveaway reminder*: Don’t forget to enter below to win the gorgeous 7 Quart Staub Cocotte in Aubergine from BigKitchen.com. Entry rules below.
The closer I get to Christmas the more I am thinking about large desserts to feed a crowd. Enter the bundt cake. I am a longtime fan of the large, circular bundt cake. It is relatively simple to pull together and serves a lot of people. The other day I had a half quart of eggnog in the fridge and decided test drive a new naptime holiday recipe for next week’s festivities. I knew it wouldn’t fulfill my daughter’s request for more decorations that “sparkle and flash,” but at least it would fulfill my need for a crowd-pleasing dessert.
I started with a basic bundt cake recipe and used eggnog in lieu of milk. Then, I added my favorite King Arthur Flour eggnog flavoring, though you could use vanilla and rum extracts to achieve similar results. Since I was in a festive mood I topped the cake with a creamy whipped eggnog buttercream that was out of this world. It really took the whole cake over the top. The finished product was dense and creamy with a luxurious whipped topping. It held together very well when sliced and had a wonderful festive flavor. I think I know what will be making an appearance on our table next week (!)
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Disclosure: This gift was generously donated by the kind people at BigKitchen.com.
Recipe
Eggnog Bundt Cake with Eggnog Buttercream
Ingredients
| 2 | sticks unsalted butter, room temperature |
| 2 | cups granulated sugar |
| 3 | large eggs, room temperature |
| 3 | cups all-purpose flour |
| 2 | teaspoons baking powder |
| 1 | teaspoon kosher salt |
| 1 | cup low fat eggnog |
| ¼ | teaspoon eggnog flavoring OR 1 teaspoon vanilla extract & 1 teaspoon rum extract |
Buttercream:
| 2 | sticks unsalted butter, room temperature |
| 6 to 8 | cups confectioners’ sugar |
| ½ | cup low-fat eggnog |
| ¼ | teaspoon eggnog flavoring OR 1 teaspoon vanilla extract |
Instructions
1. Preheat the oven to 350F. Butter and flour a 10-inch bundt pan and set aside.
2. In a small bowl mix together the flour, baking powder and salt and aerate with a whisk. Set aside.
3. In an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition until completely incorporated.
4. With the mixer on low add in the dry ingredients, alternating with the eggnog mixture until the batter is completely smooth.
5. Bake for 45 to 55 minutes, or until a cake tester comes out clean.
6. All the cake the cool for 10 minutes in the pan, then overturn cake pan on to a wire rack and allow to cool completely.
7. To make the buttercream: Beat the butter until very creamy. Beat in the sugar, eggnog and flavorings until completely smooth. Frost the cake and enjoy!
Naptime Notes
Naptime Recipe Serving ideas
This is a fabulous recipe to serve a crowd and slices into about 22 nice size slices.
Naptime Stopwatch
2o minutes prep time, 1 hour bake time
Naptime Reviews
This is a dense pound cake and we all loved it!
favorite holiday dinner dish: banoffee pie. i started making it after studying abroad in Scotland, and now it’s always on my table for a holiday dessert!
I studied in Scotland, too! I LOVED Banoffee pie!
A holiday tradition and family favorite is warm Cinnamon Rolls on Christmas morning.
I’m obsessed with these cocottes. I saw them in anthropolgie the other day and fell in love. What an amazing giveaway. My favorite holiday tradition is the feast of the 7 fishes before on Christmas eve!
I just got a bundt pan and I’m looking for bundt cake recipes left and right and this is absolutely perfect. Thanks for sharing!
Favorite Holiday Dish is White Chocolate Covered Pretzels and Strawberries.
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