The Christmas Bundt Cake is pure holiday magic in every slice! Imagine a tender vanilla cake dotted with bursts of red and green sprinkles, cloaked in a gorgeous sweet glaze, and finished with a blizzard of festive toppings. This show-stopping dessert captures the joy and color of the season, making it an irresistible centerpiece for your table. Whether you’re hosting a cheerful gathering or baking with loved ones, each bite is packed with nostalgia, flavor, and a sprinkle of Christmas spirit.

Christmas Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

Gather these straightforward but essential ingredients to make your cake absolutely unforgettable. Each one not only brings something special to the table but also plays an important role in taste, texture, or the joyous festive color that sets this dessert apart.

All-purpose flour: The sturdy base for your cake structure, ensuring each slice holds together beautifully.
Baking powder: Adds lift, helping the cake rise into that perfect, fluffy crumb.
Baking soda: Works alongside the baking powder for extra tenderness and a slight golden hue.
Salt: Balances the sweetness and rounds out all the flavors.
Unsalted butter (softened): Gives richness, moisture, and a melt-in-your-mouth feel.
Granulated sugar: Sweetens the cake and lends a tender crumb.
Large eggs: Bind everything together and contribute structure and richness.
Vanilla extract: Brings warmth and depth to the overall flavor.
Sour cream: Keeps the cake extra soft, moist, and slightly tangy in the best way.
Whole milk: Adds moisture for a lush batter and smooth texture.
Red and green sprinkles (jimmies or confetti): These colorful pops are what make it instantly festive.
Powdered sugar: Forms the base of that dreamy, snowy glaze.
Milk (for glaze): Whisks into the powdered sugar to create a pourable, smooth icing.
Red and green food coloring (optional for icing): Gives you even more vivid holiday flair if you want to tint your glaze.
Extra sprinkles for decoration: The more, the merrier—scatter these on top for joyous color.

How to Make Christmas Bundt Cake

Step 1: Prepare the Bundt Pan

Preheat your oven to 350°F (175°C) and make sure your 10-cup Bundt pan is truly well-greased, getting into every curve. Use butter and flour or a baking spray—this helps your cake release effortlessly with all its lovely details intact.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk the flour, baking powder, baking soda, and salt. This ensures all the leavenings are evenly dispersed, so your Christmas Bundt Cake rises consistently with no clumps.

Step 3: Cream Butter and Sugar

In a large bowl, beat your softened butter and granulated sugar until the mixture is pale, fluffy, and looks almost cloudlike. This step incorporates air, making the cake lighter and dreamier.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each goes in. Then stir in the vanilla extract. At this stage, you’re building up flavor and creating a rich, silky batter base for the Christmas Bundt Cake.

Step 5: Combine Wet Ingredients

In a small bowl, mix together your sour cream and milk. This duo is the secret sauce for a tender, moist crumb that stays fresh and delightful for days.

Step 6: Alternate Wet and Dry Additions

Add the dry ingredients to the butter mixture in three stages, alternating with the sour cream mixture. Begin and end with the dry ingredients. Mix on low speed just until blended each time—this keeps the cake soft and prevents toughness.

Step 7: Fold in Sprinkles

Switch to a spatula and gently fold in your red and green sprinkles, dispersing them evenly. Be delicate to prevent any color from bleeding. This step gives your Christmas Bundt Cake those irresistible color pops throughout.

Step 8: Bake

Pour the batter evenly into your prepared Bundt pan and smooth the surface. Bake in the center of your oven for 50 to 60 minutes, until a toothpick inserted into the deepest part comes out clean. The kitchen will be filled with that irresistible holiday aroma!

Step 9: Cool and Release

Let the cake rest in its pan for 10 minutes after baking—this brief steam helps it unmold easily. Then carefully invert it onto a wire rack and let it cool completely, so it’s perfectly ready for glazing.

Step 10: Glaze and Decorate

Whisk together the powdered sugar and milk until you have a smooth, pourable glaze. For more festive flair, divide the glaze and tint it with red and green food coloring. Drizzle generously over your cake, allowing it to drip down the ridges, then scatter on extra sprinkles for that finishing touch.

How to Serve Christmas Bundt Cake

Garnishes

Top your Christmas Bundt Cake with an extra shower of festive sprinkles, a dusting of powdered sugar for a snowy effect, or even edible glitter for a magical sparkle. A handful of sugared cranberries or fresh rosemary sprigs can add a sophisticated, wintry vibe.

Side Dishes

Serve slices with a dollop of whipped cream, a scoop of vanilla ice cream, or some tangy crème fraîche. For drinks, a mug of hot chocolate, coffee, or spiced tea pairs beautifully and completes the cozy holiday scene.

Creative Ways to Present

Place your Christmas Bundt Cake atop a cake stand surrounded by ornaments, twinkly lights, or pine branches. Try slicing it into individual servings and wrapping them in parchment and ribbon for charming edible gifts, or arrange the slices on a platter with a small bowl of extra glaze for dipping.

Make Ahead and Storage

Storing Leftovers

Wrap the leftover Christmas Bundt Cake well or store it in an airtight container at room temperature for up to 3 days. If you’re keeping it longer, pop it into the fridge, where it’ll stay moist and delicious for up to a week.

Freezing

To freeze, wrap the cooled, unglazed cake tightly in plastic wrap, then foil. It’ll keep for up to three months in the freezer. Thaw at room temperature, then glaze and decorate when you’re ready to serve for the freshest look and taste.

Reheating

If you prefer a slightly warm slice, microwave individual pieces for 10–15 seconds or briefly warm slices in a 300°F oven, covered loosely with foil. This refreshes the cake beautifully and accentuates all those cozy holiday flavors.

FAQs

How do I prevent the sprinkles’ color from bleeding in the batter?

For best results, use jimmies or confetti-style sprinkles, and gently fold them into the batter at the very end without overmixing. Avoid nonpareils, as they tend to bleed more than other types.

Can I use low-fat sour cream or milk?

You can use lower-fat versions, but full-fat sour cream and whole milk really give the Christmas Bundt Cake its rich, moist texture. The classic version is worth it for a special occasion!

What’s the best way to grease a Bundt pan for this recipe?

Use softened butter and a dusting of flour, or a high-quality baking spray. Pay extra attention to getting into all the nooks of your pan for a flawless release.

Can I make this cake ahead of time?

Absolutely! Bake the cake a day in advance and keep it covered at room temperature. Wait until just before serving to glaze and decorate for the freshest finish.

How many people does one cake serve?

This Christmas Bundt Cake yields about 12 servings, but you could easily cut thinner slices for a larger crowd—especially if you’re serving it alongside other holiday desserts!

Final Thoughts

With its irresistible flavor, stunning appearance, and festive spirit, the Christmas Bundt Cake is destined to steal the spotlight at your holiday table. Give it a try, share it with your loved ones, and make it a sweet new tradition for many Christmases to come!

Christmas Bundt Cake Recipe

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4.6 from 7 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Christmas Bundt Cake is a festive and delicious holiday treat that is sure to impress your guests. With a moist and tender crumb, colorful sprinkles, and a sweet glaze, this cake is perfect for any holiday celebration.

Ingredients

Scale

Dry Ingredients:

2½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

Wet Ingredients:

1 cup unsalted butter (softened)
1¾ cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup sour cream
½ cup whole milk
½ cup red and green sprinkles (jimmies or confetti style)

For Glaze:

1½ cups powdered sugar
2–3 tablespoons milk
Red and green food coloring (optional for icing)
Extra sprinkles for decoration

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 10-cup Bundt pan.
Prepare Dry Ingredients: Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
Mix Wet Ingredients: In a large bowl, cream butter and sugar, then add eggs one at a time, mixing well. Mix in vanilla extract.
Combine Mixtures: Alternately add dry ingredients and sour cream mixture to the butter mixture, then fold in sprinkles.
Bake: Pour batter into the pan and bake for 50-60 minutes until a toothpick comes out clean.
Make Glaze: Whisk together powdered sugar and milk, tint with food coloring if desired.
Decorate: Drizzle glaze over cooled cake and top with extra sprinkles.

Notes

Use jimmies or confetti-style sprinkles to avoid bleeding colors.
Let the cake cool completely before glazing.
Store covered at room temperature for up to 3 days or refrigerate for up to a week.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American