**This post is made in collaboration with Horizon Organic. All content, ideas, and words are my own.**
Eggnog Bundt Cake with a heavy side of sprinkles. How cute is this?! It’s our holiday baking ritual: cake time, with a holiday movie in the background while sipping on Horizon Eggnog. Which BTW- is the best tasting on the market: think creamier and more flavorful.
Like all cakes, that benefit from using the best ingredients, you can taste the difference when you use Horizon Eggnog. It’s sweet, but not cloyingly so and with just a hint of nutmeg you won’t be overwhelmed. The best part, it’s made with organic milk and eggs, so you can feel good about making this a part of your family tradition.
Now about this cake, my little cake-r, has been helping me turn it out one holiday after another for as long as he’s been able to wield a whisk. It’s his tradition to always cover it until his sprinkle-happy quota is filled. Who am I to stop him? I mean, nothing beats holiday feels and holiday nostalgia like annual traditions. Even if it means we are stepping on sprinkles for days afterwards.
He proudly serves his “crunchy” cake and we all happily eat it. Albeit, his sprinkle-averse brother scrapes off the crunch and then gives it back to him. Something he’s more than happy to have a double serving of.
Cheers to many more years of sprinkle-happy bundt cakes like this.
Eggnog Bundt Cake
Yield: Serves 8-10
For the cake:
- 3 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, melted and cooled to warm temperature
- 1/3 cup vegetable oil
- 1 1/4 cup sugar
- 1/2 cup dark brown sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 3/4 cup buttermilk, room temperature
- 1/2 cup Horizon Organic eggnog, room temperature
For the Chocolate Ganache Glaze:
- 4 oz. semi-sweet chocolate, coarsely chopped
- ½ cup heavy cream
To make the cake: Heat oven to 350 degree F. Cover a 10-cup bundt pan with non-stick spray and lightly dust with flour. Set aside.
In a large bowl, whisk together the all-purpose flour, baking soda, baking powder and salt; set aside.
In a large sauce pan, melt butter and then remove from heat. Stir in vegetable oil, granulated and dark brown sugar, whisk to combine. Add the eggs and vanilla extract, whisk until well combined. Pour in the buttermilk and eggnog, stir to combine.
Add the dry ingredients to the wet ingredients. Whisk until well combined and no lumps remain, about 2 minutes.
Pour batter into a greased and floured 10-inch bundt pan. Bake at 350 F for 55-60 minutes or until a cake tester is inserted in the center of the cake and comes out free of wet batter. Remove cake from oven and transfer to a wire rack to cool for 15 minutes.
To make the chocolate ganache glaze: Place chocolate in a medium bowl. In a saucepan, over medium heat, bring cream to a boil. Pour over chocolate; let stand for 1 minute, then whisk until smooth. Let cool slightly, about 2 to 3 minutes. Drizzle over bundt cake.