Eggnog Cinnamon Sugar Swirl Cake with Bourbon Glaze
A tender spiced cake that celebrates holiday flavors with layers of cinnamon sugar swirled throughout moist eggnog batter. The rich bourbon glaze adds warmth and sophistication, making this perfect for holiday gatherings or winter entertaining. What makes this version special is the technique of layering cinnamon sugar between batters to create beautiful swirls and pockets of sweet spice throughout each slice.
Ingredients
- ½ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 cup eggnogheavy cream plus spices1:1dairy-freeeggs-freeadds dairy
use coconut cream with nutmeg and cinnamon
Full guide → - 1 cup sour cream
- ½ tsp vanilla extract
- ¼ tsp nutmeg
- 2 ½ cups cake flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 pinch salt
- 8 TBSP cinnamon sugar
- 1 ½ cups powdered sugar
- 6 TBSP bourbon
Instructions
- 1
Preheat oven to 330F and spray a 13x4 inch loaf pan with baking spray
- 2
Cream butter and granulated sugar in stand mixer with paddle attachment until light and fluffy, about 3 minutes
- 3
Whisk together eggnog, sour cream, vanilla extract, and eggs in separate bowl until fully combined
- 4
Combine flour, nutmeg, baking powder, baking soda, and salt in another bowl
- 5
Alternate adding dry and wet ingredients to butter mixture, starting and ending with dry ingredients, mixing on low until just combined
- 6
Pour one third of batter into prepared pan and sprinkle with 4 tablespoons cinnamon sugar
- 7
Add another third of batter, sprinkle with remaining 4 tablespoons cinnamon sugar, then top with remaining batter
- 8
Swirl cinnamon sugar through batter using a knife
- 9
Bake for 45-55 minutes until wooden skewer inserted in center comes out clean
- 10
Cool on wire rack while preparing glaze
- 11
Whisk powdered sugar and bourbon until smooth for glaze
- 12
Pour glaze over cooled cake
Tips
Use room temperature ingredients for better mixing and smoother batter texture.
Don't overmix the batter once flour is added to avoid a tough cake.
Adjust bourbon amount in glaze for desired consistency - more for thinner glaze, less for thicker.
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week
Cake can be made 1 day ahead without glaze; add glaze before serving
Serve at room temperature, cut into thick slices
Common Mistakes
Don't overmix batter to avoid dense cake
Use room temperature butter to avoid lumpy mixture
Check doneness with skewer to avoid underbaking
Substitutions
Dairy-Free Swaps
use coconut cream with nutmeg and cinnamon
Full guide →Gluten-Free Swaps
General Alternatives
FAQ
Can I make this without alcohol?
Yes, substitute bourbon in glaze with milk or cream, or use bourbon extract with additional liquid for desired consistency.
What if I don't have cake flour?
Replace each cup of cake flour with 3/4 cup all-purpose flour plus 2 tablespoons cornstarch, sifted together.
How long will this cake keep?
Store covered at room temperature for 3 days or refrigerated for up to 1 week. Glaze may absorb slightly over time.