The holiday season brings a special joy, and nothing captures that warmth quite like homemade treats. Get ready to create a show-stopping dessert with our easy, festive Christmas Bundt Cake. This recipe delivers homemade appeal with minimal effort, resulting in a beautiful cake perfect for gatherings. We will guide you through simple steps to achieve a moist, delicious bundt cake, complete with a sweet glaze.
Why You’ll Love This Christmas Bundt Cake
This Christmas Bundt Cake is incredibly easy to make from scratch, making it perfect for bakers of all skill levels.
- It looks perfectly festive for holidays, brightening any dessert table with its charming design.
- The cake offers a simple yet elegant presentation that impresses without fuss.
- You will enjoy its delicious flavor and incredibly soft, tender texture.
- This bundt cake is great for sharing with loved ones or gifting to friends and neighbors.
- It’s a delightful way to bring the spirit of the season into your home.
Festive Christmas Bundt Cake with Glaze
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Spray and flour a 10-inch bundt pan, ensuring every crevice is coated.
- In a large bowl, whisk together vegetable oil, sugar, eggs, and vanilla extract until smooth and well combined.
- In a separate bowl, whisk together flour, baking powder, and salt until evenly mixed.
- Add half of the dry ingredients to the wet mixture and stir until just combined. Pour in the milk and mix gently. Add remaining dry ingredients and sprinkles, stirring only until the batter is smooth. Avoid overmixing.
- Pour the batter into the prepared pan and bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 5 minutes before inverting it onto a cooling rack. Let it cool completely before glazing.
- In a bowl, whisk together powdered sugar, water, and vanilla until smooth and pourable. Drizzle over the cooled cake and top with extra sprinkles for a festive finish.
Notes
Ingredients
To make this delightful Christmas Bundt Cake, gather these simple ingredients:
- Wet Ingredients:
- 1 cup vegetable oil
- 1.5 cups granulated white sugar
- 4 large eggs
- 1 Tablespoon vanilla extract
- Dry Ingredients:
- 3 cups cake flour + 2 Tablespoons (OR 3 cups all-purpose white flour + 2 TB cornstarch whisked together)
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk (2%)
- ¼ cup sprinkles (jimmies or quins work best)
- Icing Ingredients:
- 1 ½ cups powdered sugar
- 1-2 tablespoon water
- 1 teaspoon vanilla extract
Notes & Substitutions
You can substitute vegetable oil with canola oil or another neutral-flavored oil. For cake flour, if you do not have it, combine all-purpose flour with cornstarch as specified. Use 2% milk for a rich but not too heavy texture; whole milk also works well. Choose jimmies or quins for sprinkles as they tend to bleed less color during baking. Always use good quality vanilla extract for the best flavor.
As many baking experts suggest, using room temperature ingredients ensures a smoother batter and a better cake structure.
Ensure all your cold ingredients, like eggs and milk, are at room temperature before mixing for a smoother batter and better cake structure.
Equipment
You will need a few essential baking tools to make this beautiful Christmas Bundt Cake. Start with a 10-inch bundt pan, which gives the cake its signature shape. Gather a few large mixing bowls for combining ingredients. A whisk is perfect for aerating dry ingredients and blending wet ones. Rubber spatulas help scrape down bowls and gently fold ingredients. Finally, a cooling rack is crucial for allowing your cake to cool properly after baking.
Instructions
Prepare your oven and bundt pan first. Preheat your oven to 350°F. Thoroughly spray and flour a 10-inch bundt pan with non-stick spray, making sure to coat every crevice to prevent sticking. Set the prepared pan aside.
In a large bowl, whisk together the vegetable oil, granulated sugar, eggs, and vanilla extract until they are well combined and smooth. This forms the wet base for your cake.
In a separate large bowl, whisk together the cake flour (or the all-purpose flour and cornstarch mixture), baking powder, and salt. This ensures the dry ingredients are evenly distributed.
Now, it is time to combine the wet and dry mixtures. Add half of the dry ingredients to the wet ingredients. Stir gently until just combined; do not overmix.
Next, add the milk to the batter and stir again until it is just incorporated.
Finally, add the remaining dry ingredients and the festive sprinkles to the batter. Stir until just combined. Overmixing can lead to a tough cake, so stop as soon as the streaks of flour disappear.
Pour the batter into your prepared bundt pan. Bake for 50-55 minutes, or until a toothpick inserted into the center of this Christmas Bundt Cake comes out clean.
Let the cake cool in the bundt pan for exactly 5 minutes before carefully inverting it onto a cooling rack. Allow the cake to cool completely on the rack before adding the glaze.
While the cake cools, prepare the icing. In a large bowl, whisk together the powdered sugar, water, and vanilla extract until you have a smooth, pourable glaze. Adjust water as needed for consistency.
Once the cake has completely cooled, pour the icing evenly over the top, letting it drip down the sides. Decorate with extra sprinkles if desired for an extra festive touch.
Pro Tips for the Best Christmas Bundt Cake
Achieve a perfect Christmas Bundt Cake every time with these expert tips. Properly prepare your bundt pan by generously greasing it with non-stick spray, then flouring thoroughly. Use a baking spray with flour included for best results, avoiding butter which can sometimes cause sticking. Ensure all your ingredients, especially eggs and milk, are at room temperature. This helps them emulsify better, resulting in a smoother batter and a more tender cake.
For precise baking, measuring flour accurately with a kitchen scale can prevent a dense cake.
Measure flour accurately by spooning it into your measuring cup and leveling it off, rather than scooping directly, which can compact the flour and lead to a dense cake. Avoid overmixing the batter once the wet and dry ingredients are combined; overmixing develops gluten, making the cake tough. Let your cake cool in the pan for only 5-10 minutes before inverting; cooling too long can make it stick, while flipping too soon can cause it to break. Adjust your icing consistency by adding water a tiny bit at a time until it reaches a thick but pourable drizzle. For a perfectly pure white icing, consider using clear vanilla extract.
Serving, Storage, & Variations
Your beautiful Christmas Bundt Cake is a delight on its own, but you can enhance it further. Serve slices with a dollop of freshly whipped cream, a side of fresh berries, or a warm cup of coffee or tea. This creates a wonderful dessert experience for any holiday gathering.
For storage, keep the cake tightly covered at room temperature for up to 3-4 days to maintain its freshness and moist texture. If you live in a warm climate or prefer a firmer texture, you can refrigerate it, but bring it to room temperature before serving for the best flavor. For longer storage, this cake freezes beautifully. Wrap individual slices or the whole cake tightly in plastic wrap, then aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator or for a few hours at room temperature.
Consider some delicious variations and customizations. For different flavors, add citrus zest (orange or lemon) to the batter, a touch of almond extract, or a splash of rum. Decorate with candied fruit, different festive sprinkle mixes, or a drizzle of melted white or dark chocolate. You can also experiment with glaze alternatives, like a tangy cream cheese glaze or a warm maple glaze, for a unique twist.
Nutrition Information
Please note that this nutrition information is an estimate based on the ingredients listed and standard portion sizes. Actual nutritional values may vary depending on specific brands, preparation methods, and any substitutions made. This information is provided for general guidance only and is not a substitute for professional nutrition advice.
| Per Serving (1 slice) | Amount |
|---|---|
| Calories | 400 |
| Total Fat | 20g |
| Saturated Fat | 3g |
| Cholesterol | 60mg |
| Sodium | 200mg |
| Total Carbohydrates | 55g |
| Dietary Fiber | 1g |
| Total Sugars | 35g |
| Protein | 5g |
Frequently Asked Questions (FAQ)
What is the best way to grease a bundt pan?
Spray generously with non-stick baking spray that contains flour, ensuring every crevice is coated. This combination provides the best release for your Christmas Bundt Cake.
How long should I let a bundt cake cool before flipping?
Let the cake cool in the pan for 5-10 minutes. This allows it to set slightly before you invert it onto a cooling rack without breaking.
How many servings does a standard bundt cake yield?
A standard 10-inch bundt cake typically yields 12 generous servings. You can cut smaller slices for more portions if desired.
Can I use all-purpose flour instead of cake flour?
Yes, you can! Whisk 3 cups of all-purpose flour with 2 tablespoons of cornstarch to mimic cake flour’s lighter texture.
Why did my Christmas Bundt Cake turn out dense?
A dense cake is often caused by overmixing the batter, which develops too much gluten. Ensure you mix only until the ingredients are just combined.
Conclusion
This Christmas Bundt Cake is more than just a dessert; it is a centerpiece of holiday joy, simple to make yet wonderfully impressive. With its soft texture, delightful flavor, and elegant presentation, it is sure to become a cherished part of your festive traditions. We encourage you to bake this easy bundt cake and share the warmth and deliciousness with those you love. We would love to hear your feedback and see your beautiful creations, so please share your photos and comments. Happy baking and happy holidays!
