These Eggnog Chai Mini Bundt Cakes are such pretty little Christmas desserts and they’ve been such a hit with my family! My Eggnog Snickerdoodles were such a hit, that I wanted to try using eggnog again this year. Eggnog always reminds me of Christmas Vacation—a classic holiday movie—which is why I love these Eggnog Chai Mini Bundt Cakes. But most importantly, these Eggnog Chai Mini Bundt Cakes are perfect edible gifts. For everyone from die-hard Christmas fans to eggnog enthusiasts, they’ll love receiving these for Christmas. Wrap these up with little cellophane bags with some red ribbon and a little cinnamon stick and everyone will be raving about your Christmas spirit! I’ve always preferred edible gifts over things and gadgets. Edible gifts are made with love and can be enjoyed by others, and isn’t that the spirit of Christmas? I know, I kind of sound like a Hallmark movie…but maybe that’s because I’ve been watching Hallmark Christmas movies nonstop!
The key to getting that great eggnog flavor is to use a bit of rum extract to bring out the eggnog. The flavor twist comes with the addition of chai. The warm, spiced flavors are the perfect complement to classic eggnog and that’s what makes these Eggnog Chai Mini Bundt Cakes so lovely. They’re perfectly moist and packed with flavor, so I know you’ll love them as much as I do. But also, who doesn’t love cake? My number one recommendation for this recipe: Enjoy one of these Eggnog Chai Mini Bundt Cakes with a hot cup of coffee on a winter morning and it will be the best way to start your day—I guarantee it.
Yields 12 mini bundt cakes
25 minPrep Time
12 minCook Time
37 minTotal Time
- Chai Spice Mix
- 1 tsp Ground Fennel
- 3/4 tsp Ground Cloves
- 2 tsp Ground Cardamom
- 1 tsp Ground Ginger
- 1 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg
- 1/4 tsp Ground Black Pepper
- 1 cup Unsalted Butter, softened
- 2 cups All-purpose Flour
- 1 tablespoon Baking Powder
- 2 tablespoons Chai Spice Mix
- 3/4 teaspoon Salt
- 1 cup Granulated Sugar
- 6 Egg Whites, room temperature
- 2 teaspoons Vanilla Bean Paste
- 1 teaspoon Rum Extract
- 1 cup Eggnog
- 2 cups Powdered Sugar
- 3 1/2 tablespoons Eggnog
- 1/2 tablespoon Vanilla Bean Paste
- 1 teaspoon Rum Extract
- Preheat the oven to 350º F.
- Grease and flour your mini bundt pan and set aside.
- In a small bowl, mix the fennel, cloves, cardamom, ginger, cinnamon, nutmeg, and black pepper until fully combined and set aside.
- In a medium bowl, mix the flour, baking powder, salt, and 2 tablespoons of the chai spice mix until fully combined. Set aside.
- Place the butter in a bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until smooth. Slowly add the sugar to the mixer until the butter is creamy and smooth.
- With the mixer on low, add one egg white at a time.
- Once the egg whites are fully combined, add the eggnog, vanilla bean paste, and rum extract. Remember to scrape down the sides and mix until the batter is smooth and fully combined.
- Fill each mini bundt cake cavity until 2/3 full and place on the middle rack of the oven. Bake for 12-14 mini bundt cakes or until a toothpick test comes out clean.
- Let the mini bundt cakes cool in the pan on a wire rack for 20 minutes. Use a butter knife to gently scrape down the edges to release the mini bundt cakes. Turn them out onto the wire rack and finish cooling the mini bundt cakes until room temperature.
- In the bowl of a stand mixer fitted with a whisk attachment, add the powdered sugar, eggnog, vanilla bean paste, and rum extract and mix until smooth. The glaze should be smooth and have a medium thickness that can slightly drizzle.
- Use a spoon and drizzle the glaze over the tops of the mini bundt cakes and let the glaze drip down the sides. The glaze will set in about an hour, but the mini bundt cakes can be eaten right away.
Note: This post contains affiliate links and I receive a small commission when you purchase any of the products via the links above. But I wouldn’t recommend them if I didn’t absolutely love them!