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Eggnog Pound Cake

Pound cake fans will flip for this Eggnog Pound Cake, a seasonal spin off on vanilla pound cake. Eggnog adds a rich creaminess to the made-from-scratch batter enhanced with just a hint of rum. Serve it with or without the glaze for a special dessert this holiday season.

Eggnog Pound Cake

Eggnog Pound Cake Recipe

Eggnog is at the top of my list of favorite seasonal flavors and that flavor shines in this delightful pound cake. The custard base of eggnog makes it a perfect addition to the cake batter. Not surprisingly, my love of eggnog inspired this seasonal cake using this creamy Christmas delicacy. The creaminess of the eggnog is the perfect match-up for a delicious homemade cake batter. You can serve it with a simple dusting of powdered sugar, or drizzled with the eggnog glaze to get the full eggnog flavor. Store chilled if drizzling with the glaze for the best results. How to make Eggnog Cake from scratch:

  • Flour – All-purpose flour sifted with baking powder, salt, ground nutmeg and ground cinnamon.
  • Butter – Salted or unsalted butter.
  • Sugar – Granulated sugar.
  • Flavorings – Rum extract and vanilla extract.
  • Eggs – 6 large eggs.
  • Eggnog – Use your favorite brand of prepared eggnog.
  • Eggnog Glaze – Powdered sugar, eggnog, melted butter, rum extract OR 1 Tbsp dark rum
  • Garnish – Ground nutmeg or cinnamon for dusting the top.
How To Make Eggnog Pound Cake

How to Make the Best Eggnog Pound Cake Recipe

  • Ingredients you’ll need to make homemade Eggnog Pound Cake: All purpose flour, baking powder, salt, nutmeg, cinnamon, butter, granulated sugar, rum extract, vanilla extract, large eggs and prepared eggnog (your favorite brand purchased at the grocery store).
  • For the eggnog glaze you’ll need: Prepared eggnog, powdered sugar, melted butter, nutmeg and cinnamon. Whisk together until no lumps remain then drizzle over the cooled cake.
  • Kitchen tools you’ll need: A stand mixer or a hand mixer, large bowl, small bowl, whisk, measuring cups and spoons, a 12-14 cup Bundt pan, cooling rack and rubber spatula.
  • How do you make Eggnog Pound Cake? First, sift together the dry ingredients in a large bowl using a whisk. Using a hand mixer or a stand mixer cream together the butter and white sugar, then add the eggs beating well after each addition. Add the sifted dry ingredients alternately with the eggnog beginning and ending with flour. Spread the cake batter evenly in the pan and bake. Cool completely before drizzling with the easy eggnog glaze.
  • Can I use dark rum in Eggnog Pound Cake? Yes, you can. Please note, extracts have a more concentrate flavor and they’re family friendly. If that’s not a concern you can also add dark rum to the glaze.
  • Store baked Eggnog Pound Cake chilled in the refrigerator for up to one week.
  • You can freeze this pound cake for up to 3 months. When doing so, wait to drizzle with glaze after thawing just before serving.
baked Eggnog Pound Cake

More Southern Pound Cake Recipes to Make

It doesn’t have to be a special occasion to bake a pound cake. More Southern pound cake recipes you may also like to try:

Eggnog Pound Cake Recipe

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Helpful Kitchen Items:

Eggnog Pound Cake

Prep Time20 minutes
Cook Time1 hour 15 minutes
Cooling time2 hours
Total Time3 hours 35 minutes
Course: Cake, Dessert
Cuisine: American
Keyword: eggnog-pound-cake, eggnog-recipes, pound-cake-recipes
Servings: 1 cake
Author: Melissa Sperka


  • 3 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1 1/2 cup butter softened
  • 2 cup granulated sugar
  • 1 tsp pure rum extract
  • 1 tsp pure vanilla extract
  • 6 large eggs
  • 1 cup prepared eggnog
  • Glaze:
  • 2 cup powdered sugar
  • 1/4 cup eggnog
  • 1 Tbsp butter melted
  • 1/2 tsp pure rum extract OR 1 Tbsp dark rum
  • ground nutmeg for dusting


  • Preheat the oven to 350°F. Move the oven rack to the lower 1/3 of the oven. Grease and flour a tube or bundt pan or spray with baking spray. Set aside.
  • Sift together the flour, baking powder, salt, nutmeg and cinnamon.
  • In the bowl of a stand mixer, cream together butter sugar, rum and vanilla extracts. Beat for 2-3 minutes until fluffy and fully combined.
  • Add the eggs one at a time beating well after each addition. Stop and scrape the sides of the bowl periodically.
  • Gradually add the sifted dry ingredients alternately with eggnog. Beginning and ending with flour. After all has been added, increase the speed of the mixer and beat just until fully combined. Stop and scrape the sides of the bowl as needed.
  • Spread evenly into the prepared pan. Bounce the pan on the counter to settle batter.
  • Place into the oven and bake for 1 hour 10-15-minutes or until a cake tester inserted into the center shows moist crumbs. Check halfway through and lay a piece of aluminum foil on top to prevent over browning, if needed.
  • Cool in the pan for 15 minutes then remove and place onto a cooling rack to cool completely. Dust with powdered sugar or glaze, if desired.
  • To glaze: In a small bowl whisk together powdered sugar, eggnog butter and rum extract. (May use 1-2 Tbsp dark rum in place of extract, if preferred.) Add additional eggnog until your desired thickness is reached.
  • Drizzle over cake and dust with nutmeg. Store chilled.
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. 4 stars
    I made this cake for New Years Day. It is an excellent use for leftover eggnog after Christmas. I doubled the cinnamon and still felt more spice would have been good. Next time, and there will be a next time, I might add a bit of ginger. It was super moist. I baked it using a cold oven pound cake method.

    1. Keep in mind, in this instance, it’s about the eggnog flavor and really not meant to be a spice cake. That said, you could certainly add more cinnamon or nutmeg, to your taste.

  2. 5 stars
    I made this cake today for a family luncheon. The recipe was really easy to follow and the cake was very moist and flavorful. My family really enjoyed the taste too.

  3. Yes it does work just as it is Melissa. I apologize for questioning. I should had learned my lesson after baking your Pecan Praline Buttermilk Pound Cake over the holidays. You target your ingredients & measurements to a “Tee”, (T).

    This Eggnog Pound Cake was so moist & light that while slicing it, it was hard to believe it was a pound cake. Excellent work. I will tell the world to try it. I posted a pic with your link. Keep up the good work Melissa, so far I’m one of your #1 Fans. Btw my family loves it!

    1. I made this recipe today and it is excellent as written. Everyone enjoyed…adding to my holiday baking list! Thank you!!

  4. Hi Melissa,
    I was wondering if your eggnog cake will taste sweet with only 2 cups of sugar? Only because recipe says 3 cups of flour. How sweet is the eggnog pound cake with the 2cups of sugar? I’m about yo make it, just needed to know? Thank you.

  5. 12 room temp eggs pasteurized (142° Water for 3 min, then into cold water)
    Separate eggs and yolks
    Whip 2/3 c sugar into yolks
    Into the yolk mixture add 1/8 tsp each of ground nutmeg and cinnamon then a tiny dash of clove, 1c heavy cream, 2c of either unsweetened almond or whole milk. Beat whites to stiff peaks and whisk into yolk mixture.
    Add 1c 101 proof bourbon if using
    Into an 10-12 oz glass add a shot of dark or spiced rum if using add in eggnog and ice. Sit back and watch it snow.

  6. Hi Lissy, for this recipe I usually purchase a good quality eggnog and don’t make it from scratch. I must add homemade eggnog to my “to do” list for next year.

  7. Hi Melissa, first of all Happy Holidays. Your Eggnog Pound Cake looks and sounds so delicious and I can’t wait to try to make it myself. Problem is I haven’t got a Eggnog recipe, do you have one you are willing to share? Thanks, Liss

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