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Use your favorite eggnog to make this buttery Eggnog Pound Cake. Combining the flavors of eggnog in a pound cake will get you rave reviews at your holiday celebrations.

Be sure to check out my gift guide here!

 Eggnog Pound Cake

A luscious pound cake, this recipe celebrates the season with the addition of a popular beverage in the cake. The custard base of eggnog makes it the ideal addition to pound cakes. Eggnog is silky and creamy thus making the cake soft, velvety and buttery tasting.

Always a crowd-pleaser, this dessert is wonderful at holiday celebrations.

I have reviewed A LOT of pound cakes and shared them with you. You can get all of those reviews and recipes here. I also wrote an extensive post on Bake the Perfect Pound Cake that’s worth a read.

Here is a sample of some of my pound cakes.

Eggnog Pound Cake

I want to stress a few things when attempting my pound cake recipes, or any cake recipe in general. Review my post Baking Cakes: Problems and Tips.

  1. You may think you have your oven set at the right temperature, but you need to calibrate your oven to be certainIt’s may read correctly on the outside, but the actual temperature on the inside be way off!
  2. Test the cake for doneness carefully (without moving the cake too much) with a small, long wooden skewer. The cake is done with no crumbs or dry crumbs are on the skewer.
  3. Finally, when it comes to measuring flour, a cup is not always a cup. Please read this post on how to correctly measure flour.
 Eggnog Pound Cake

More tips

  1. If you use flavored eggnog, your pound cake will naturally take on that flavor. For this reason, I recommend plain eggnog that doesn’t contain cinnamon or a strong vanilla flavor.
  2. You can substitute eggnog in your favorite pound cake recipe for the buttermilk, sour cream, cream cheese, or milk. I adapted this cake from my favorite whipping cream pound cake and was thrilled with the result.
  3. I opted not to put a glaze on my Eggnog Pound Cake simply because the outside was nice and crispy and I didn’t think it needed anything else. If you want to make an Eggnog Glaze, whisk together 2 to 3 tablespoons eggnog (depending on how thin you want the glaze) with 2 cups confectioners’ sugar, and 1/2 teaspoon vanilla extract. Pour over cooled cake.
  4. If omitting the glaze, serve simply with a dusting of confectioners’ sugar, fresh fruit, or a raspberry sauce and ice cream.
  5. I use this tube pan. You can also use this bundt pan.

Please keep in mind that nutritional information is a rough estimate and can vary based on products used.

 Eggnog Pound Cake
Eggnog Pound Cake

Eggnog Pound Cake

A luscious pound cake, this recipe for Eggnog Pound Cake celebrates the season with a crowd-pleasing ingredient. Eggnog adds a luxurious flavor and creaminess to the cake. It’s buttery, soft inside with a crispy outside and top. 
Author: Paula
4.73 from 62 votes
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Prep Time: 10 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 35 minutes
Servings: 16 slices
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  • 3 cups granulated sugar
  • 1 cup butter at room temperature (no substitution)
  • 6 large eggs at room temperature
  • 3 cups all-purpose flour sifted, (I use this flour)
  • 1 cup plain eggnog no alcohol or spices added
  • 1 tablespoon vanilla extract


  • Preheat the oven to 325 degrees F.
  • Grease a 10-inch tube pan (or this bundt pan) with solid vegetable shortening then sprinkle flour or granulated sugar over the shortening.*If you have a 2-part, 10-inch tube pan, wrap aluminum foil around the outside of the bundt pan to prevent any batter from leaking out.
  • In the bowl of your stand mixer, cream butter until smooth. Add sugar and mix until smooth about 2 to 3 minutes on medium speed.
  • Add eggs, one at a time, beating well after each addition.
  • Add flour and eggnog alternately to sugar mixture, beginning and ending with flour.
  • Add vanilla and mix on low to medium until well combined.
  • Pour batter into your prepared tube pan or bundt pan.
  • Bake for 1 hour 15 minutes. Bake for 1 hour 15 minutes.  Test cake for doneness by inserting a wooden pick into the thickest part of the cake. The cake is done when no crumbs or dry crumbs remain on the pick.
  • Cool in the pan for 20 to 25 minutes before inverting onto a serving tray to cool completely.
  • Store in an airtight container on the countertop 3 to 4 days.


As a busy mom, Paula saw the need to simplify cooking and meal prep without sacrificing flavor. She provides simple recipes and time-saving strategies for delicious and nutritious meals for your family. Please share with your friends. 
Recipe from Paula All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
Thank you, Paula


Calories: 372kcal | Carbohydrates: 57g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 101mg | Sodium: 134mg | Potassium: 77mg | Fiber: 1g | Sugar: 39g | Vitamin A: 476IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
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  1. 5 stars
    Is the 3 cups of flour measured and then sifted, or is the flour sifted and then 3 cups measured? I made the cake but a ribbon around the Bottom did not completely cook. I wondered if I had messed up the flour measurements. The cake still tasted delicious!

  2. Before I make this, is there anything I should change for high altitude? I live in Denver, CO and have had issues with some recipes.

  3. What about making this in a bread loaf pan, as in how much batter should you pour into the pan & baking temp as well as baking time frame? Specifically, dividing the batter between two or four 8″ pans.

    1. The batter will make two 8-inch loaf pans. You can measure it equally in a measuring cup or eyeball it. Same temperature. Cooking time, you’ll just have to watch but should be 50 to 65 minutes.

  4. Hello. Has anyone ever tried this recipe in a sheet pan? I would like to triple the recipe for a hotel sized pan to feed more people.

  5. 5 stars
    Thank you for your reply regarding the white specks! I never had that happen either and I think you are right about needing to cream the butter and sugar longer. I did try it and it tasted fine .
    I made another one this morning and just to be on the safe side I processed the sugar about 30 seconds. I also went back to White Lily AP flour . No specks seen this time. Thank you for your recipes- I have made quite a few and have received many compliments especially for the orange creamsicle pound cake.

    1. Thank you so much for letting me know. I’m glad it didn’t happen this time. And, thank you for trying my recipes, that means the world to me!

  6. I made the cake today. I haven’t tasted it yet but the batter tasted really good , however it developed white specks on top. Is that undissolved sugar? What can I do to avoid that?

    1. I’ve never had that happen. Is it crystalized sugar? The sugar was either clumped together or wasn’t cream long enough with the butter.

  7. 5 stars
    I did not have a stand mixer or hand mixer, so what I did was melt the butter halfway over low heat and then removed it from the heat and whisked it together with the sugar until it was well combined. I thought the texture would be awful after melting the butter and using a whisk to mix everything, but it actually turned out great! It’s very, very sweet but the taste is phenomenal.

    1. I’m so impressed, my arm would have died whisking so much!!😉 You did a great job and I’m so happy you like it

  8. 5 stars
    So delicious! Although with 3 cups of sugar, half a dozen eggs, and eggnog how could it not be?

4.73 from 62 votes (36 ratings without comment)

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