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
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
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 38g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
