Red Velvet Pound Cake with Spiked Egg Nog

During the holidays everybody’s looking for the next dish they can bring to WOW their crowd. That’s why I created this red velvet pound cake with spiked egg nog.

Something that’s true and dear to the holiday time. There’s shots of whiskey and rum in the egg nog and a beautiful egg nog icing, that tops of the cake really well!

The one thing about a red velvet cake, well any cake is that it’s nice and moist. Once you add this spiked egg nog to it, it leaves you with a beautiful piece of art that’s divine and delicious.

All you have to do is top it off with the egg nog icing and serve it. I can promise you that everybody will be happy with this cake.




Red Velvet Pound Cake with Spiked Egg Nog

Cook Time1 hr 15 mins
Total Time1 d
Course: Dessert
Cuisine: American
Keyword: egg nog, red velvet pound cake, spiked egg nog
Author: Kenneth


  • Red Velvet Pound Cake:
  • 2 ½ cups self-rising flour
  • 1 tablespoon dark chocolate coco powder
  • 1 ½ cups sugar
  • 2 eggs
  • 1 ½ cups canola oil
  • 1 teaspoon white vinegar
  • 1 oz. red dye
  • 1 teaspoon vanilla extract
  • 1 cup egg nog
  • Spiked Egg Nog:
  • ¼ cup Captain Morgan Spiced Rum
  • ¼ cup Jack Daniel’s Whisky
  • ½ cup egg nog
  • Egg Nog Icing:
  • 2 ¼ cups powdered sugar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • ¼ teaspoon nutmeg
  • ½ cup egg nog


  • In a bowl add flour and coco powder and mix together.
  • Add sugar to a large bowl and mix in 1 egg at a time with a hand mixer until lemon colored about 2 minutes. Mix in oil, vinegar, red dye and vanilla. In the same bowl mix in flour and egg nog alternating between the two, finishing with flour.
  • Pour batter in a greased cake pan and bake for 1 hour and 15 minutes.
  • Remove cake from oven and while cake is hot, mix together rum, whisky and egg nog and pour evenly over cake. Allow to cool for 30 minutes, wrap cake with plastic wrap loosely and chill in refrigerator overnight.
  • Remove cake from refrigerator and place in 350˚F oven for 5 minutes. This helps the cake release from the pan. Release cake from pan and allow to cool for 20 minutes.
  • In a bowl mix together powdered sugar, vanilla, salt, nutmeg and egg nog. Then pour evenly over cooled cake.


Preheat oven to 300˚F
This recipe is for a bundt pan with a dark finish. If you’re bunt pan doesn’t have a dark finish increase temperature to 325 degrees bake for 1 hour 20 minutes the same time.
Greased Pan Recipe: 1 tablespoon butter, ½ cup flour.
Rub butter evenly inside cake pan, then pour in flour and rotate pan to make sure flour totally coats in the inside of the pan, dump out any access flour.

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