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Festive Christmas bundt cake with white glaze and colorful sprinkles, shown whole and sliced revealing a funfetti interior.
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Festive Christmas Bundt Cake: A Delicious Holiday Tradition

This easy and festive Christmas Bundt Cake is the perfect holiday dessert — moist, tender, and bursting with cheerful colors. Made with simple pantry ingredients, this cake comes together effortlessly and delivers homemade flavor with a stunning presentation. Finished with a sweet vanilla glaze and festive sprinkles, it’s a delightful treat that brings holiday cheer to your table!
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 512
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1 cup vegetable oil
  • 1.5 cups granulated white sugar
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 3 cups cake flour + 2 tbsp (or 3 cups all-purpose flour + 2 tbsp cornstarch whisked together)
  • 1.5 tsp baking powder
  • 1 tsp salt
  • 1 cup milk 2% recommended, room temperature
  • 1/4 cup sprinkles non-bleeding jimmies or quins
For the Icing
  • 1.5 cups powdered sugar
  • 1–2 tbsp water adjust for desired consistency
  • 1 tsp vanilla extract clear vanilla keeps glaze white

Equipment

  • Two large mixing bowls
  • Whisk
  • silicone spatula
  • 10-inch bundt pan
  • measuring cups and spoons
  • Cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly, ensuring all crevices are coated to prevent sticking.
  2. In a large bowl, whisk together vegetable oil, sugar, eggs, and vanilla extract until smooth and well blended. Set aside.
  3. In a separate bowl, whisk together flour, baking powder, and salt until evenly mixed.
  4. Add half of the dry ingredients to the wet mixture and stir gently until combined. Pour in the milk and stir until incorporated. Add remaining dry ingredients and sprinkles, folding just until smooth. Avoid overmixing.
  5. Pour batter evenly into the prepared Bundt pan and gently tap to remove air bubbles. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let the cake cool in the pan for 5–10 minutes, then invert onto a cooling rack. Allow to cool completely before icing.
  7. To make the icing, whisk together powdered sugar, water, and vanilla extract until smooth. Drizzle over the cooled cake and top with extra sprinkles for a festive finish.

Notes

For best texture, use room-temperature ingredients. Avoid overmixing to maintain tenderness. Clear vanilla ensures a bright white glaze. Store covered at room temperature for up to 5 days or freeze for up to 1 month. For a flavor twist, add orange zest, a lemon glaze, or almond extract.