If you’re looking for a festive treat that brings warmth, spice, and joyful holiday spirit to your table, this Christmas Bundt Cake Recipe is your new best friend in the kitchen. Picture a moist, tender cake infused with classic Christmas spices like cinnamon, nutmeg, and ginger, studded with tart dried cranberries and crunchy nuts, all crowned with a sweet vanilla glaze and colorful sprinkles. It’s the perfect centerpiece for your holiday celebrations, guaranteed to bring smiles and second helpings all around.
Ingredients You’ll Need
Simple, yet flavorful, the ingredients for this Christmas Bundt Cake Recipe come together like a holiday symphony. Each one plays an essential role, whether to create the cake’s tender crumb, infuse it with warm spices, or add bursts of texture and color that make every bite a delight.
- 2 ½ cups all-purpose flour: The base that provides structure and a soft texture.
- 1 tsp baking powder: Helps the cake rise and become fluffy.
- ½ tsp baking soda: Adds extra lift and aids in browning.
- ½ tsp salt: Balances the sweetness and enhances flavor.
- 1 tsp ground cinnamon: Brings that signature warm Christmas spice.
- ½ tsp ground nutmeg: Adds deep, nutty warmth to the flavor profile.
- ½ tsp ground ginger: Lends a hint of zing to brighten the spice mix.
- 1 cup unsalted butter, softened: For richness and moisture in every bite.
- 1 ¾ cups granulated sugar: Sweetens the cake beautifully without overpowering.
- 4 large eggs: Bind the ingredients and add lift to create a tender crumb.
- 1 tsp vanilla extract: Enhances and rounds out the cake’s aroma and taste.
- 1 cup sour cream: Adds moistness and a slight tang that complements the spices.
- ½ cup milk: Balances the batter’s consistency for perfect texture.
- ½ cup dried cranberries (optional): Give tart pops of seasonal flavor and lovely texture.
- ½ cup chopped pecans or walnuts (optional): Add crunch and nuttiness for a festive flair.
- 1 cup powdered sugar: For making the sweet vanilla glaze.
- 2-3 tbsp milk: Adjust to achieve the right glaze consistency.
- 1 tsp vanilla extract: Infuses the glaze with extra vanilla goodness.
- Red and green sprinkles: Bring joyful color and holiday cheer to the finished cake.
- Powdered sugar for dusting: Adds a snowy, festive touch to your presentation.
How to Make Christmas Bundt Cake Recipe
Step 1: Prepare Your Pan and Preheat Oven
Start by generously greasing your Bundt pan with butter or non-stick spray, then lightly dust it with flour to ensure your cake releases beautifully. Preheat your oven to 350 degrees Fahrenheit to get it ready for baking once your batter is mixed perfectly.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This blend of dry ingredients is your flavor powerhouse and will evenly distribute those classic holiday spices throughout your cake.
Step 3: Cream Butter and Sugar
Using a stand mixer or hand mixer, beat the softened butter and granulated sugar until the mixture becomes light, fluffy, and pale in color—this step is crucial to achieving that perfect cake texture that melts in your mouth.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract. This creates a smooth, rich batter foundation ready for the next steps.
Step 5: Alternate Adding Dry Ingredients and Dairy
With the mixer on low, add the dry ingredient mixture alternately with the sour cream and milk, starting and finishing with the dry ingredients. This method keeps your batter tender and moist without overmixing.
Step 6: Fold in Cranberries and Nuts
Gently fold in the dried cranberries and chopped pecans or walnuts, if using. These add delightful bursts of tartness and crunchy texture that make this Christmas Bundt Cake Recipe extra special.
Step 7: Bake to Perfection
Pour the batter evenly into the prepared Bundt pan and smooth the top. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
Step 8: Prepare the Glaze and Decorate
Mix powdered sugar, milk, and vanilla extract to create a smooth glaze. Drizzle it generously over the cooled cake, then sprinkle with festive red and green sprinkles. For an extra magical touch, dust lightly with powdered sugar to mimic freshly fallen snow.
How to Serve Christmas Bundt Cake Recipe
Garnishes
A light dusting of powdered sugar combined with colorful red and green sprinkles makes the cake feel extra festive. You could also add a few fresh cranberries or a sprig of rosemary for a natural touch that smells as wonderful as it looks.
Side Dishes
This bundled-up cake pairs beautifully with lightly whipped cream, a scoop of vanilla ice cream, or even a cup of rich hot cocoa. These complementary flavors make each bite a cozy holiday indulgence.
Creative Ways to Present
Try placing the cake on a rustic wooden board surrounded by pinecones, cinnamon sticks, or small ornaments for a charming dessert centerpiece. Wrapping a festive ribbon around the base of the Bundt gives it instant gift-worthy appeal for holiday gatherings.
Make Ahead and Storage
Storing Leftovers
Once cooled and glazed, you can keep your Christmas Bundt Cake covered tightly with plastic wrap or in an airtight container at room temperature. It will stay fresh for up to 3 days—perfect if you want to bake in advance and enjoy later in the week.
Freezing
If you’d like to save your masterpiece for a future date, wrap the cake tightly in plastic wrap and then in aluminum foil before placing it in the freezer. Frozen properly, it will retain its flavor and texture for up to a month. Just thaw overnight in the refrigerator before serving.
Reheating
While the cake is delicious served at room temperature, if you prefer it slightly warm, gently heat slices in the microwave for 10-15 seconds. Avoid overheating as it may dry out the cake or melt the glaze.
FAQs
Can I make this Christmas Bundt Cake Recipe dairy-free?
Yes! You can substitute the butter with a dairy-free margarine or coconut oil, and use a dairy-free sour cream alternative along with plant-based milk to keep the cake moist and flavorful.
What kind of nuts work best for this cake?
Pecans and walnuts are traditional favorites for this recipe due to their rich, buttery flavor that complements the spices perfectly. However, feel free to use almonds or hazelnuts if you prefer a different crunch.
Can I add more dried fruit to the Christmas Bundt Cake Recipe?
Absolutely! You can mix in a variety of dried fruits like chopped dates, apricots, or raisins to give extra sweetness and texture. Just keep the total dried fruit amount around 1 cup to maintain the cake’s balance.
Is it necessary to use the glaze on this cake?
The vanilla glaze adds a lovely sweetness and festive touch, but the cake is moist and delicious on its own as well. If you prefer less sweetness, a light dusting of powdered sugar will do the trick.
How do I prevent the cake from sticking to the Bundt pan?
Be sure to thoroughly grease and flour the pan before adding batter. Also, letting the cake cool for about 15 minutes before inverting helps it release cleanly without breaking or sticking.
Final Thoughts
This Christmas Bundt Cake Recipe is a wonderful way to bring warmth and joy into your holiday kitchen. It’s easy to make, wonderfully festive, and perfect for sharing with friends and family. I can’t wait for you to try it—you’re sure to make it a beloved holiday tradition!
Print
Christmas Bundt Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12-16 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This festive Christmas Bundt Cake combines warm spices like cinnamon, nutmeg, and ginger with a moist, tender crumb enhanced by sour cream and milk. Optional dried cranberries and chopped nuts add texture and bursts of flavor. Finished with a simple vanilla glaze and colorful holiday sprinkles, it makes an inviting centerpiece dessert perfect for holiday celebrations, yielding 12-16 generously sliced servings.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- ½ cup milk
Add-ins (Optional)
- ½ cup dried cranberries
- ½ cup chopped pecans or walnuts
Glaze and Decoration
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1 tsp vanilla extract
- Red and green sprinkles
- Powdered sugar (for dusting)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan thoroughly to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter with the granulated sugar until the mixture is light, fluffy, and pale, about 3-5 minutes.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Pour in the milk along with these additions. Mix gently until just combined to avoid overmixing.
- Fold in Add-ins: If using, fold in the dried cranberries and chopped pecans or walnuts carefully to distribute evenly through the batter.
- Pour Batter and Bake: Transfer the batter to the prepared bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Let the cake cool in the bundt pan for about 15-20 minutes. Then invert onto a wire rack to cool completely before glazing.
- Prepare Glaze: In a small bowl, whisk together the powdered sugar, milk (start with 2 tablespoons and add more if needed), and vanilla extract until smooth and slightly thick but pourable.
- Glaze and Decorate: Drizzle the glaze over the cooled bundt cake. Immediately sprinkle with red and green sprinkles to create a festive look. Optionally, dust with additional powdered sugar for extra holiday charm.
- Serve: Slice into 12-16 pieces and serve. Store any leftovers covered at room temperature for up to 3 days.
Notes
- Ensure butter is softened at room temperature for best creaming results.
- Do not overmix the batter to keep the cake tender and avoid toughness.
- The dried cranberries and nuts are optional but add nice texture and flavor contrast.
- Use a toothpick test to check doneness to prevent under or overbaking.
- The glaze can be adjusted for thickness by varying the milk quantity.
- Store the cake in an airtight container to keep it moist.
