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A festive golden-brown christmas bundt cake, glazed and sprinkled, with a slice removed on a floral plate.
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Festive & Easy Christmas Bundt Cake Recipe

Celebrate the holiday season with this Festive & Easy Christmas Bundt Cake — a stunning and simple dessert that’s as delicious as it is beautiful! With a soft, moist crumb, rich vanilla flavor, and cheerful sprinkles, this cake is topped with a smooth vanilla glaze that sparkles with festive charm. Perfect for gatherings, gifting, or cozy celebrations, this recipe is ideal for both beginners and experienced bakers looking to impress effortlessly.
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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: 450
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 10-inch bundt pan
  • Large mixing bowls
  • Whisk
  • silicone spatula
  • measuring cups and spoons
  • Wire Cooling Rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and lightly flour a 10-inch Bundt pan, ensuring every crevice is coated. Tap out excess flour and set aside.
  2. In a large bowl, whisk together vegetable oil, sugar, eggs, and vanilla extract until smooth and creamy.
  3. In a separate bowl, combine cake flour, baking powder, and salt. Whisk to distribute leavening evenly.
  4. Add half the dry ingredients to the wet mixture and stir gently. Pour in the milk and mix until incorporated. Add remaining dry ingredients and sprinkles, folding until just combined. Avoid overmixing.
  5. Pour the batter evenly into the prepared Bundt pan. Tap lightly to release air bubbles.
  6. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 5 minutes, then invert onto a wire rack to cool completely.
  7. In a bowl, whisk together powdered sugar, water, and vanilla extract until smooth. Adjust thickness as desired. Pour icing over the cooled cake and top with extra sprinkles immediately before it sets.

Notes

Use room-temperature ingredients for a smoother batter and fluffier texture. Clear vanilla helps the glaze stay bright white. For flavor variations, try adding lemon or orange zest, almond extract, or even peppermint for a festive twist. Store covered at room temperature for 3 days or freeze for up to 3 months.