Description
This Caramel Eggnog Bundt Cake combines the rich flavors of eggnog and caramel for a festive dessert that’s perfect for the holiday season. The cake is light, moist, and has a beautiful caramel swirl throughout. A dusting of powdered sugar finishes it off, making it a perfect treat for holiday gatherings or special occasions.
Ingredients
Scale
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup eggnog
- 1/2 cup caramel sauce
- Powdered sugar for dusting
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a bundt pan.
- Cream the Butter and Sugar: In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
- Mix Dry Ingredients: In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the eggnog, beginning and ending with the dry ingredients.
- Add Caramel Sauce: Pour half of the batter into the prepared bundt pan. Drizzle with caramel sauce, then top with the remaining batter. Use a knife to gently swirl the caramel through the batter.
- Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Finish: Once the cake has cooled, dust the top with powdered sugar before serving.
Notes
- For an extra indulgent touch, you can drizzle more caramel sauce over the cooled cake before serving.
- Ensure that the cake is completely cooled before dusting with powdered sugar to avoid clumping.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes