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Eggnog Chocolate Bundt Cake Recipe

What better way to use your extra homemade eggnog? Try it in this Eggnog Chocolate Bundt Cake. The eggnog glaze is a special touch. Enjoy! Recipe courtesy Emily of Visions of Sugar Plum.

Servings: 12

Active time: 30 minutes

Total time:

Eggnog Chocolate Bundt Cake


  • 10 Tbsp unsalted butter
  • 1 c semi-sweet chocolate chips
  • 1 1/2 c all purpose flour
  • 1/2 c unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 Davidson's Safest Choice® pasteurized egg(s)
  • 1 c classic eggnog
  • 1 c granulated sugar
  • 1/3 c spiced rum
  • 1 tsp vanilla extract


Eggnog Chocolate Bundt Cake

  1. Heat oven to 350° F. Coat a bundt pan with cooking spray.
  2. Melt butter in a small saucepan over medium heat; remove pan from heat and whisk in chocolate until well combined and smooth.
  3. In a large mixing bowl, sift together flour, cocoa powder, baking soda and salt; whisk until combined.
  4. In an additional large mixing bowl, using a mixer on medium speed, beat together eggs, eggnog, sugar, rum and vanilla until well combined - about 2-3 minutes.
  5. Beat in melted chocolate mixture until well combined. Whisk in dry ingredients until just combined.
  6. Pour batter into prepared pan. Bake 50-55 minutes, or until no longer wobbly, and a wooden skewer inserted into cake comes out with moist crumbs attached.

Eggnog Glaze

  • 2 Tbsp unsalted butter, softened
  • 2 Tbsp cream cheese, softened
  • 2 Tbsp classic eggnog
  • 3/4 c confectioners' sugar
  • fresh grated nutmeg (optional)

Eggnog Glaze

  1. In a medium mixing bowl, using a mixer on medium speed, beat together butter, cream cheese and eggnog until well combined and smooth; beat in confectioners' sugar until well combined.
  2. Drizzle glaze over cake. Grate fresh nutmeg over the top of cake, if desired.

Nutrition Facts

Serving Size (1/12 of cake)
Total Servings 12

Amount Per Serving:

Nutrition Category Amount
Calories 430
Calories from Fat 200
Total Fat 22g (34% DV)
Saturated Fat 13g (65% DV)
Trans Fat 0g
Cholesterol 85mg (28% DV)
Sodium 280mg (12% DV)
52g (17% DV)
Dietary Fiber 2g (8% DV)
Sugars 38g
Protein 6g
Vitamin A 10%
Vitamin C 0%
Calcium 2%
Iron 6%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.