We’re continuing the eggnog theme for another day with this recipe for Spiced Eggnog Chocolate Chip Cake! We had some leftover eggnog after making yesterday’s Spiced Eggnog Cocktail – and inspiration was born!
This is a simple-to-make cake that is super moist and delicious thanks to the addition of eggnog, spiced rum, pudding mix and chocolate chips to your favorite yellow or white cake mix. And a generous drizzle of glaze made with eggnog and cream cheese tops off this very yummy and festive dessert! My husband Jack loved this cake so much – he couldn’t stop eating it!
This spiced eggnog chocolate chip cake is a variation of a recipe that has been in my collection for many, many years! Back in high school, the mother of a friend of mine made this cake but added whiskey (I remember feeling so ‘grown up’ eating a dessert with whiskey in it!) in place of the eggnog and rum we used here – and to this day I still have the recipe card she shared with me that has “The Hill Family Kitchen” written at the top! (Even back then – I was collecting recipes!)
One final note: Although the alcohol content evaporates during the baking process leaving only the flavor behind, if you’d rather leave out the spiced rum in this spiced eggnog chocolate chip cake – that would be perfectly fine and your cake will still be delicious! Just replace the ¼ cup of rum with water, or increase the eggnog by ¼ cup so that the total liquid added to the recipe equals one cup.
For the cake
- 1 16.5-ounce box Duncan Hines yellow or white cake mix
- 1 3.4-ounce box instant vanilla pudding mix
- 4 large eggs
- ½ cup canola oil
- ¼ cup spiced rum
- ¾ cup eggnog
- ½ cup semi-sweet chocolate chips
For the Glaze
- 4 ounces cream cheese, room temperature
- 2 cups powdered sugar
- 2 tablespoons eggnog, plus more if needed
- 1 tablespoon vanilla extract
- Preheat oven to 350 degrees.
- Grease and flour 12-cup Bundt Pan and set aside.
- In the bowl of a stand mixer, combine cake mix, pudding mix, eggs, oil, rum and egg nog. Mix on medium speed for about 3 minutes. Stir in chocolate chips until evenly dispersed in the batter.
- Pour the batter into the bundt pan, evenly spreading the batter in the pan.
- Bake for 40-45 minutes or until a toothpick inserted into the cake comes out clean. Remove from the oven and allow to cool for 10 minutes on a wire rack. Invert pan onto a wire rack and remove cake from the bundt pan. Cool completely and then place the cake onto a serving dish.
- Prepare the glaze by placing the cream cheese in a mixing bowl and beating until light and creamy. Add powdered sugar, eggnog and vanilla and mix again until combined, adding more eggnog as needed to reach a drizzle consistency.
- Fit a pastry bag with a small piping tip (or you can just cut a small corner off a plastic bag if you don’t have a pastry bag and tip), and pour in the glaze, twisting the top of your bag tightly to close. Drizzle the glaze over the cake and allow to set.
- Cut into slices and serve.
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