Eggnog Pound Cake: A Spiced Holiday Bundt with Custard Sauce

Spiced yellow cake made with rich eggnog served with a homemade diplomat cream sauce.

Here in Austin, the arrival of eggnog in the grocery store dairy aisle signals the true start of the holiday season. While sipping a glass of the thick, spiced drink can be polarizing, baking with it is universally adored. This Eggnog Pound Cake uses the richness of the drink to transform a standard yellow cake mix into a dense, velvety dessert that smells like Christmas morning. The real star, however, is the homemade custard sauce. It is a simplified diplomat cream-a cooked vanilla custard lightened with whipped cream-that mimics the creamy mouthfeel of eggnog itself. It is the kind of dessert that looks impressive on a holiday buffet but requires surprisingly little active effort to assemble.

Jump to:

• The Essence of Christmas in a Cake
• Eggnog Pound Cake

The Essence of Christmas in a Cake

Why You'll Love This Recipe

• Doctored Mix Convenience: Starting with a yellow cake mix eliminates the need for measuring flour and leavening agents, guaranteeing a consistent rise every time.
• Double Eggnog Hit: By using eggnog as the primary liquid in the batter, the cake retains a moist, dense crumb with a distinct spiced flavor.
• The Custard Sauce: This luxurious topping elevates the simple bundt cake into a restaurant-quality dessert.
• Aromatic: The generous amount of nutmeg fills the kitchen with a warm, nostalgic scent while baking.

Ingredients

To achieve the best texture, avoid low-fat substitutions. Here is what you need:

For the Cake:

• Yellow Cake Mix: One standard 15.25-ounce package. Do not use "butter recipe" blends, just the standard yellow mix.
• Eggnog: 1-¼ cups full-fat eggnog. Do not use the "lite" or dairy-free versions, as the fat content is needed for the pound cake texture.
• Eggs: 3 large eggs to provide structure.
• Butter: ¼ cup softened butter adds richness.
• Nutmeg: 2 teaspoons ground nutmeg. Freshly grated nutmeg is superior here if you have whole nuts.
• Vanilla Extract: ½ to 1 teaspoon to round out the flavors.

For the Creamy Custard Sauce:

• Dry Base: ¼ cup sugar, 1 tablespoon cornstarch (thickener), and ¼ teaspoon salt.
• Dairy: 1 cup whole milk and ½ cup heavy whipping cream.
• Egg Yolk: 1 large egg yolk adds color and richness to the custard base.
• Finishing: 1 teaspoon butter and ¼ teaspoon vanilla extract.

How to Make Eggnog Pound Cake

Mix the Batter

Preheat your oven to 350°F. Generously grease and flour a 10-inch fluted tube (Bundt) pan. In a large bowl or stand mixer, combine the dry cake mix, eggnog, 3 eggs, softened butter, ground nutmeg, and vanilla extract. Beat on low speed for 30 seconds to moisten the ingredients, then increase to medium speed and beat for 2 minutes. The batter will be thick and fragrant.

Bake the Cake

Transfer the batter to the prepared pan, smoothing the top with a spatula. Bake for 40 to 45 minutes. You are looking for a toothpick inserted in the center to come out clean or with a few moist crumbs.

Cool

Let the cake cool in the pan for exactly 10 minutes. This resting period allows the structure to firm up. Invert the pan onto a wire rack to release the cake and let it cool completely.

Make the Custard Base

While the cake cools, prepare the sauce. In a heavy saucepan, whisk together the sugar, cornstarch, and salt. Whisk in the whole milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. Reduce heat to low; cook and stir for 1 to 2 minutes longer to cook out the starch flavor. Remove from heat.

Temper the Yolk

In a small bowl, beat the egg yolk. Slowly whisk about ½ cup of the hot milk mixture into the egg yolk. Then, pour this warmed yolk mixture back into the saucepan with the remaining milk, whisking constantly. Return the pan to the heat and bring to a gentle boil. Cook and stir for 2 minutes.

Finish the Sauce

Remove the custard from the heat. Stir in the 1 teaspoon of butter and vanilla extract. Transfer to a bowl and cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Cool completely.

Fold and Serve

Once the custard base is cold, whip the ½ cup of heavy cream until soft peaks form. Gently fold the whipped cream into the cold custard to lighten it. Refrigerate until serving. Serve slices of cake topped with a generous dollop of the sauce and a dusting of nutmeg.

Common Mistakes to Avoid

• Under-greasing the Pan: Bundt pans are notorious for sticking. Ensure every crevice is coated with shortening and dusted with flour, or use a baking spray containing flour.
• Boiling the Yolk: When making the sauce, if you add the yolk directly to the pot without tempering, it will scramble.
• Using Warm Sauce: You must wait for the boiled custard base to be completely cold before folding in the whipped cream. If it is warm, the whipped cream will melt and the sauce will become runny.

Variations

• Rum Soak: For a "boozy" cake, brush the warm cake with a mixture of 2 tablespoons rum and 1 tablespoon sugar syrup.
• Cranberry Studded: Fold 1 cup of fresh or dried cranberries into the batter for a pop of tartness and red color.
• Simple Glaze: If you don't want to make the custard sauce, a simple glaze made of powdered sugar and eggnog works beautifully for a lighter finish.

How to Serve

This cake is best served at room temperature, but the sauce must be kept chilled. I prefer to slice the cake and plate it, then ladle the cold sauce over the top just before handing it to the guest.

Make Ahead and Storage

• Cake: The cake can be baked a day in advance and stored, covered, at room temperature.
• Sauce: The sauce can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Stir gently before serving.
• Freezing: The un-sauced cake freezes well for up to 3 months. Wrap tightly in plastic wrap and foil.

Nutrition Snapshot

One slice with sauce contains approximately 320 calories, 14g fat, and 42g carbohydrates.

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