Eggnog seems to be one of those things you either love or hate. I hate drinking eggnog, but I love baking with it. These soft, moist, buttery bundt cakes are sure to be the highlight of your holiday. With a harmonious blend of spices and just the right amount of eggnog flavor, you’ll adore these cakes even if you don’t love eggnog. With a sweet white chocolate ganache to balance the spices and a crunchy crumble for added texture, these festive bundt cakes make a perfect holiday dessert.
Makes 12 (4-inch) mini bundt cakes (or 1 full-sized 12-cup bundt cake)
Ingredients
White Chocolate Spiced Eggnog Bundt Cakes
3 cups cake flour, sifted
1 tsp of baking powder
¾ tsp salt
¾ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cardamom
¼ tsp ground ginger
1 cup unsalted butter, softened
1 ½ cups granulated sugar
½ cup light brown sugar, packed
4 large eggs
1 ½ tsp pure vanilla extract
1 cup of full-fat pumpkin eggnog
1 cup white chocolate chips
Brown Sugar Crumble
⅓ cup light brown sugar, packed
¼ cup all-purpose flour
½ tsp ground cinnamon
3 Tbsp salted butter, cold and cubed
White Chocolate Ganache
1 cup white chocolate chips
¼ cup full-fat vanilla eggnog
Directions
White Chocolate Spiced Eggnog Bundt Cakes
Preheat oven to 350°F. Spray 4-inch mini bundt cake pans (or one 12-cup bundt pan) with nonstick cooking spray.
In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, cardamom, and ginger. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Gradually add in both sugars and continue beating for another 5-7 minutes until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Then beat in the vanilla until combined.
On low speed, gradually add the flour mixture to the butter mixture alternating with the eggnog, beginning and ending with the flour mixture, beating just until combined after each addition. Then use a rubber spatula to fold in the white chocolate chips.
Divide the batter evenly among the prepared mini bunt pans, filling each about ⅔ full and smoothing the tops with an offset spatula. Tap the pans on the counter to release any air bubbles.
Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. (If making one 12-cup bundt cake, bake for about 50-60 minutes.) Let the cakes cool for about 10 minutes in the pans. Then invert the cakes onto a wire rack and let the cakes cool completely.
Brown Sugar Crumble
In a small bowl, combine the brown sugar, flour, and cinnamon. Using a pastry blender, fork, or your fingers, cut in the butter until the mixture resembles coarse crumbs.
Press the crumble into the bottom of ungreased 9-inch glass pie dish.
Bake for about 10-12 minutes, or until the edges are golden brown. Allow the crumble to cool slightly, and then use a fork to break the crumble into small pieces. Allow the crumble to cool completely. (If you’d like finer crumbs, place the crumble in a food processor and pulse until the desired crumb size is reached.)
White Chocolate Ganache
In a small microwave-safe bowl, combine the white chocolate chips and vanilla eggnog. Heat in the microwave on 50% power in 20 second increments, stirring between each interval, until the white chocolate is melted and smooth. Set aside to cool.
Assembly
Spoon the ganache over the cooled cakes, top with crumble, and drizzle with additional glaze. Allow the ganache to set before serving.