There's something magical about the holidays that makes baking extra special, and this Festive Christmas Bundt Cake Recipe truly captures that joy. Its colorful sprinkles peek through a tender crumb, topped with a sweet vanilla glaze — perfect for sharing and celebrating with friends and family.
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Why You'll Love This Recipe
This cake is hands-down one of my favorite festive treats because it’s both stunning and surprisingly simple. No fancy techniques, just classic ingredients coming together to create something that feels special every time.
- Easy to Make: The batter comes together quickly — perfect for when you want holiday baking without the fuss.
- Colorful & Cheerful: The sprinkles add that joyful pop of color, instantly brightening any table or gathering.
- Moist & Tender Texture: Using a mix of cake flour and a little cornstarch (or just cake flour) keeps this cake incredibly soft.
- Delicious Vanilla Glaze: The simple icing perfectly balances sweetness without overpowering the cake’s delicate flavor.
Ingredients & Why They Work
Each ingredient in this Festive Christmas Bundt Cake Recipe plays a role in crafting that tender crumb and festive look. Here’s a quick rundown so you know what to look for when shopping or prepping.
- Vegetable Oil: Keeps the cake moist and soft without adding extra flavor, letting vanilla shine through.
- Granulated Sugar: Sweetens the batter and helps create just the right crumb texture.
- Eggs: Bind the ingredients and add richness — make sure they’re at room temperature for best mixing!
- Vanilla Extract: The heart of the flavor — I like good quality pure vanilla for the best aroma.
- Cake Flour (or all-purpose flour + cornstarch): Cake flour keeps the texture light and airy; the DIY substitute works beautifully if you don’t have it on hand.
- Baking Powder: Gives the cake that perfect rise, lifting it just enough without collapsing.
- Salt: Balances sweet flavors and enhances depth, so don’t skip it!
- Milk (2% works great): Adds moisture and richness, helping the batter come together smoothly.
- Sprinkles (Jimmies or Quins): For that festive crunch and color — they hold up well in the batter without bleeding.
- Powdered Sugar (for icing): Makes for a smooth, sweet glaze that dresses the cake up beautifully.
- Water (for icing): Just enough to thin the glaze so it drizzles perfectly over your Bundt cake.
Make It Your Way
I love that this Festive Christmas Bundt Cake Recipe is so easy to personalize. Over the years, I’ve played with various additions and tweaks — and I encourage you to make it your own too!
- Add Nuts or Dried Fruit: I once tossed in chopped pecans and dried cranberries for an extra festive crunch and tang — so good!
- Flavor Twists: Try swapping vanilla extract for almond or orange extract for a subtle but delicious change.
- Sprinkle Variations: Use holiday-shaped sprinkles for birthdays or other celebrations.
- Diet-Friendly: To make it dairy-free, substitute the milk with almond or oat milk — it still turns out moist.
Step-by-Step: How I Make Festive Christmas Bundt Cake Recipe
Step 1: Prep Your Pan and Oven
I always start by preheating my oven to 350°F and generously spraying and flouring my 10-inch Bundt pan. This little extra step helps the cake release flawlessly — no frustrating sticking!
Step 2: Mix Together Wet Ingredients
In a large bowl, I whisk together the vegetable oil, sugar, eggs, and vanilla until the mixture is smooth and well combined. Getting a good mix here means your cake will have a lovely uniform texture.
Step 3: Combine Dry Ingredients Separately
Whisk together the cake flour (or all-purpose flour + cornstarch), baking powder, and salt in another bowl. This not only distributes the leavening but also prevents clumps in your batter.
Step 4: Alternate Adding Dry Ingredients and Milk
Add half of your dry ingredients to the wet and stir until just combined. Then pour in the milk and mix again. Finally, fold in the remaining dry mix gently, along with the sprinkles — don’t overmix! This keeps your cake light and airy.
Step 5: Bake and Cool
Pour your batter into the prepared Bundt pan, smoothing the top lightly. Bake for 50-55 minutes — I always check with a toothpick around 50 minutes to avoid overbaking. Let the cake cool for about 5 minutes before carefully inverting it onto a rack.
Step 6: Whip Up the Vanilla Icing and Finish
While the cake cools completely, whisk powdered sugar with water and vanilla until smooth. Pour it lovingly over the cake, letting it drizzle down the sides. I sometimes sprinkle extra festive sprinkles on top for that extra holiday cheer.
Top Tip
From my experience baking this Festive Christmas Bundt Cake Recipe multiple times, a few small tricks make a huge difference in perfecting it every time.
- Room Temperature Ingredients: Always use room temp eggs and milk to ensure everything blends evenly without any lumps.
- Measure Flour Properly: Spoon your flour into the measuring cup and level it off — scooping directly packs too much flour and can dry your cake.
- Don't Overmix: Once you add the dry ingredients, stir just until moistened to keep the crumb tender and moist.
- Check for Doneness Early: Start testing around 50 minutes with a toothpick rather than baking the full time blindly to avoid dryness.
How to Serve Festive Christmas Bundt Cake Recipe
Garnishes
I love adding a few extra sprinkles matching the season on top of the vanilla glaze — it instantly makes the cake feel like a celebration. Sometimes, a dusting of powdered sugar or a few cranberries look gorgeous and festive too.
Side Dishes
Pairing this bundt cake with a simple cup of hot cocoa or a festive mulled wine makes for a cozy holiday treat. For brunch, I enjoy serving it alongside fresh fruit or a light cream cheese spread.
Creative Ways to Present
For holiday parties, I’ve wrapped mini slices individually in clear cellophane tied with ribbon for guests to take home — such a cute and easy way to share the festive love. Setting the cake on a cake stand with some greenery and pine cones around adds a charming touch too.
Make Ahead and Storage
Storing Leftovers
Once iced, I cover the cake loosely with plastic wrap and store it at room temperature for up to 5 days — it stays surprisingly moist and fresh. Keeping it out of the fridge preserves that tender texture.
Freezing
I’ve frozen this cake wrapped tightly in plastic and foil, and it freezes beautifully for up to a month. Just thaw it overnight in the fridge and bring to room temperature before serving.
Reheating
If you want a warm slice, I pop it in the microwave for about 15-20 seconds — perfect for melting that glaze a tad and bringing back the fresh-baked feel.
Frequently Asked Questions:
Absolutely! If you don’t have cake flour, mix 3 cups all-purpose flour with 2 tablespoons cornstarch and whisk well — this mimics cake flour’s lighter texture and works great in this recipe.
My best advice is to spray the pan well with non-stick spray and then dust it with flour, tapping out any excess. This creates a barrier that helps the cake release easily without breaking.
Definitely! You can swap vanilla extract for almond, orange, or even peppermint extract for a festive twist. Just use the same measurement and taste as you go for the perfect balance.
Stored covered at room temperature, this cake stays fresh for up to 5 days. For longer storage, wrap it tightly and freeze for up to a month. Make sure to thaw completely before serving.
Final Thoughts
This Festive Christmas Bundt Cake Recipe has become a cozy tradition in my home, and I’m so excited to share it with you. It’s friendly enough for bakers of all levels but still feels special — the kind of cake that brings smiles and holiday cheer at every slice. Give it a try and see how easy creating delicious memories can be!
Print
Festive Christmas Bundt Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delightful Christmas Bundt Cake is a festive and colorful treat perfect for holiday celebrations. Moist and flavorful with a tender crumb, it's speckled with sprinkles inside and topped with a smooth vanilla icing, making it as beautiful as it is delicious.
Ingredients
For the Cake
- 1 cup vegetable oil
- 1.5 cups granulated white sugar
- 4 large eggs
- 1 Tablespoon vanilla extract
- 3 cups cake flour plus 2 Tablespoons (or 3 cups all purpose flour plus 2 Tablespoons cornstarch, whisked together)
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup 2% milk
- ¼ cup sprinkles (jimmies or quins work best)
For the Icing
- 1 ½ cups powdered sugar
- 1-2 tablespoons water
- 1 teaspoon vanilla extract
Instructions
- Prepare the pan: Preheat your oven to 350°F. Spray and flour a 10-inch bundt pan with non-stick spray to ensure easy release. Set aside.
- Mix wet ingredients: In a large bowl, whisk together the vegetable oil, granulated sugar, eggs, and vanilla extract until well combined and smooth.
- Combine dry ingredients: In a separate large bowl, whisk together the cake flour, baking powder, and salt to evenly distribute the leavening agents.
- First dry ingredient addition: Add half of the flour mixture to the wet ingredients and stir until just combined, taking care not to overmix.
- Add milk: Pour in the milk and stir the batter gently until fully incorporated.
- Final dry ingredient and sprinkles: Add the remaining flour mixture and the sprinkles to the batter. Stir gently until just combined to maintain a tender texture and even sprinkle distribution.
- Bake the cake: Pour the batter evenly into the prepared bundt pan. Bake in the preheated oven for 55 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for 5 minutes before inverting it onto a wire cooling rack to cool completely.
- Make the icing: While the cake cools, whisk together the powdered sugar, 1-2 tablespoons of water, and vanilla extract in a bowl until smooth and pourable. Adjust water quantity to achieve desired consistency.
- Ice the cake: Once completely cooled, drizzle the icing over the top of the cake evenly. Optionally, decorate with additional sprinkles for a festive touch.
Notes
- Use room temperature eggs and milk for the best texture and easier mixing.
- Measure flour by spooning it into the measuring cup and leveling it off; avoid scooping directly to prevent dense cake.
- If you don’t have cake flour, combine 3 cups all-purpose flour with 2 tablespoons cornstarch as a perfect substitute.
- For a white glaze, use clear vanilla extract; regular vanilla may tint the icing slightly brown.
- Store the cake covered at room temperature for up to 5 days. For longer storage, wrap tightly and freeze in a freezer bag for up to 1 month.
- Let the cake cool completely before icing to prevent the glaze from melting.
- Leave a review and rating to support the recipe creator and help others find this festive cake!
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
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