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
Scale
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
