You’ll have to pinch yourself to get over the pure deliciousness of this delectable holiday Gluten Free Eggnog Bundt Cake with Buttercream Eggnog Drizzle. Plan on it for your next Christmas party. It’s a must!
Eggnog and I have quite a friendly relationship…up until a few days ago.
I spontaneously went surfing on a whim last week all by myself. You see, it all started when I was running my regular route to the beach and back. Usually I go before the girls wake up, but Ben was out of town so I had to push Emry in the stroller after dropping Braelyn off at school. I’m so glad I did because by then it was light enough outside to see the killer waves once I reached the beach park.
After returning home, I sent out a text to my “surfer chicks” to see if anyone wanted to join me. Nope, apparently I’m not cool enough for company. For about two seconds I ditched the idea of surfing and then decided there were more than enough people out surfing that I could brave the ocean alone in the crowd. And brave I did!
Besides being thrashed around by wave after wave and feeling as though I was drowning in between each set, I was able to catch maybe two or three great waves that left me smiling the rest of the day.
AND…there was this random guy that snagged a picture of me surfing on his Go Pro and sent it to me via email…no strings attached. How cool is that???!
Sounds like the perfect day, eh?
Well it was besides the fact that I was FREEZING!!! My body just could not warm up after being in the chilly water for so long. All I wanted was to go home and take a warm shower, but right after surfing Emry had a Christmas party at preschool, then I had to mail some packages, and once I finally got home I had to whip up a cake and bake it before picking Braelyn up from school.
How to get warm???!
And that’s where the eggnog came into play. When grabbing ingredients out of the fridge for the cake, I spotted the eggnog and it was calling my name, “Brielle, Brielle, BRIELLE! I’ll be your friend. Just warm me up.”
Creepy when food talks to you, huh?
Most people I’ve asked have never tried eggnog warm, but it is the best! Seriously, it’s so good. I like to mix my eggnog with half milk so it’s not so thick. Then you just nuke it in the microwave for a minute or so and top it off with some sprinkled cinnamon.
Since I’m not a coffee drinker and I rarely drink hot chocolate or eggnog, I’m not too familiar with how FREAKING HOT the mugs get in the microwave. I assumed that the cup part surrounding the liquid would be hot, but I didn’t think that the handle would be fiery enough to singe my finger off.
I reached in to grab that coveted cup of toasty liquid gold and I slipped a few swear words out loud…right in front of Emry…and I didn’t even care. All I wanted to do was drop that flipping mug, but all I could think of was the mess of eggnog on the floor I’d have to clean up, plus a shattered cup. So instead, I held on longer deciding where to put the stupid thing. By the time my brain registered “COUNTER!!!”, the damage was already done.
My poor, poor thumb. I will miss you. RIP. It’s still a bit numb four days later. I HATE you eggnog.
I hate you, but I love you.
If it wasn’t for this Gluten Free Eggnog Bundt Cake with Buttercream Eggnog Drizzle that I made three times in three days last week, eggnog would be dead to me forever. But this cake!!! It’s beyond delicious and is the single reason why eggnog and I are still on speaking terms.
I first made this cake for a church potluck and the flavor was spot on. I felt like it was a tad dry, though. So the next time around I added an egg yolk and some sour cream.
Glory, glory Hallelujah!!!
Those two additions transformed this cake into pure magic. It’s so moist and decadent. It has just the right amount of eggnog flavor as well as some additional spice of cinnamon and nutmeg. The texture is just perfect, just like that of a traditional bundt cake: slightly denser but still soft and tender.
I’m starting to salivate.
Why is it that I’m always posting recipes for foods that I’ve already eaten? It’s so cruel to myself. I start reminiscing about how yummy something was, and it’s nowhere to be found in my house. It’s always long gone.
I WANT EGGNOG CAKE NOWWWWWW!!!
Whatever, I’m over it.
Okay, I’m not because now I’m thinking about that buttercream drizzle. This is better than a glaze. Don’t sell yourself short by just making a glaze on this cake. The buttercream drizzle sends this cake to a whole other level of deliciousness.
Basically you make a slightly thinner buttercream frosting and barely melt it in the microwave to drizzling consistency. Stir it and pour it all over the cake. Then lick that frosting bowl clean.
And to really top it off (literally) sprinkle some toffee bits over the frosting. I love the little crunch these candy pieces give to the cake.
I’m telling you, this cake will be a show stopper at your next holiday party. Whoever thought they didn’t like eggnog will be eating their words because they will fall madly in love with this cake…and maybe you for making it, so watch out…unless you’re looking for a marriage proposal this holiday season. In that case, let the baking begin.
A very merry EGGNOG Christmas to you!
Are you an eggnog fan?
- For the cake:
- 2 sticks butter, room temperature
- 1½ cups cane sugar
- 4 large eggs plus 1 yolk
- 1 tablespoon vanilla
- ½ cup white rice flour
- ½ cup brown rice flour
- ½ cup sweet sorghum flour
- ½ cup potato starch
- ¼ cup tapioca starch
- 1½ teaspoons baking powder
- 1¼ teaspoons salt
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon xanthan gum
- ¼ teaspoon nutmeg
- 1 cup eggnog
- ⅓ cup full fat sour cream
- For the frosting:
- 4 tablespoons butter
- 3 cups powdered sugar
- ⅓ cup eggnog
- ¼ teaspoon vanilla
- dash of cinnamon
- dash of nutmeg
- pinch of salt
- Optional toppings:
- toffee bits
- toasted coconut
- pecan pieces
- Preheat oven to 350 degrees. Grease and flour (using white or brown rice flour) a bundt pan. Set aside.
- Begin making cake. In a large mixing bowl or stand mixer, cream together butter and sugar until light and fluffy. Add eggs and yolk one at a time, mixing until well incorporated and scraping down the sides as needed after each addition. Add vanilla and mix until incorporated.
- In a smaller mixing bowl, sift together white rice flour, brown rice flour, sorghum flour, potato starch, tapioca starch, baking powder, salt, cinnamon, baking soda, xanthan gum, and nutmeg.
- Add ⅓ of dry mixture to egg mixture and mix on low until smooth. Add half the eggnog and mix until smooth. Add another ⅓ dry mixture, remaining eggnog, and then remaining dry mixture, mixing well in between each addition. Scrape down the sides of bowl as needed. Fold in sour cream and stir until well incorporated and smooth.
- Pour batter into greased and floured bundt pan. Smooth top of batter with a spatula to make even. Bake in oven at 350 degrees for 50-60 minutes or until top bounces back at touch of a finger and toothpick inserted into center comes out clean with few crumbs.
- Place cake on cooling rack and immediately run a knife along the edges and around center of pan. Cool for 15 minutes and then flip cake out of pan onto cooling rack to finish cooling.
- While cake is cooling, begin making frosting. In a large mixing bowl or stand mixer, cream butter until pale and smooth. Add 1½ cups of powdered sugar and beat until smooth. Add eggnog, vanilla, cinnamon, nutmeg, and salt and beat until smooth. Add remaining powdered sugar and beat until smooth. Set aside.
- Once cake is completely cooled, transfer to serving dish. Once ready to frost, heat frosting in a microwave safe dish for 10-15 seconds until it reaches a drizzling consistency. Stir well and spoon over cake. Sprinkle toffee bits on top. Serve and enjoy!
- Store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.