Christmas Bundt Cake

This festive Christmas Bundt Cake is the perfect way to celebrate the season with family and friends. A moist, buttery cake enriched with warm spices, it features a delightful swirl of holiday flavors, including a sprinkle of dried cranberries and chopped nuts. The cake is topped with a luscious glaze and decorated with seasonal sprinkles, creating a showstopper centerpiece for any holiday gathering. It’s a sweet, comforting treat that truly embodies the flavors of Christmas.

Why You’ll Love This Recipe

I absolutely love this Christmas Bundt Cake for its festive flavor profile and moist texture. The combination of warm spices like cinnamon, nutmeg, and ginger adds the perfect holiday warmth, while the sour cream and butter keep the cake incredibly moist. The addition of cranberries and nuts is optional but really brings extra festive cheer, making this cake a perfect choice for your holiday table. And the simple yet elegant glaze with a sprinkle of red and green makes it look just as good as it tastes!

Ingredients

For the Cake:

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

1 cup unsalted butter, softened

1 ¾ cups granulated sugar

4 large eggs

1 tsp vanilla extract

½ cup milk

1 cup sour cream

½ cup dried cranberries (optional)

½ cup chopped pecans or walnuts (optional)

For the Glaze:

1 cup powdered sugar

2-3 tbsp milk

1 tsp vanilla extract

For Decoration:

Red and green sprinkles

Powdered sugar for dusting

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Cake:

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan, ensuring all crevices are well-coated.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.

In a large bowl, cream the softened butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, then mix in the vanilla extract.

Add the sour cream and milk, mixing until combined.

Gradually fold in the dry ingredients until just incorporated.

If you’re using cranberries and nuts, fold them into the batter gently.

Pour the batter into the prepared Bundt pan, spreading it evenly and smoothing the top.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Make the Glaze:

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency with more milk if needed to achieve your desired thickness.

Decorate the Cake:

Drizzle the glaze over the cooled cake, letting it cascade down the sides.

Decorate with red and green sprinkles for a festive touch.

Optionally, dust the top with powdered sugar before serving for an extra holiday flair.

Servings and Timing

Prep Time: 20 minutes

Cooking Time: 50-60 minutes

Total Time: 1 hour 30 minutes

Servings: 12-16 slices

Variations

Gluten-Free: Replace the all-purpose flour with a gluten-free flour blend.

Nuts-Free: Leave out the pecans or walnuts if you’re serving guests with nut allergies.

Dried Fruit: In place of cranberries, try adding chopped dried apricots or raisins for a different twist.

Frosting Options: If you prefer a thicker frosting, try using cream cheese frosting instead of the glaze for a rich, tangy flavor.

Storage/Reheating

Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. It also freezes well for up to 3 months; wrap it tightly in plastic wrap before freezing.

Reheating: If you’d like to enjoy the cake warm, gently reheat individual slices in the microwave for 10-15 seconds or in a 300°F oven for about 10 minutes.

Related Recipes:

• Pumpkin Bundt Cake
• Strawberry Bundt Cake
• Caramel Apple Bundt Cake

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake a day or two in advance. Just be sure to store it in an airtight container to keep it fresh. Add the glaze and sprinkles right before serving.

Can I use another type of flour?

For a gluten-free option, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture might be slightly different, but it should still turn out delicious.

What other fruits can I add to the cake?

If you don’t have dried cranberries, other dried fruits like raisins, chopped dried cherries, or even dried apricots work beautifully in this cake.

How do I know when the cake is done baking?

Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few crumbs attached, the cake is done. If the toothpick comes out with batter on it, bake the cake for a few more minutes.

Can I skip the glaze?

You can definitely skip the glaze if you prefer a less sweet cake. You can also dust the cake with powdered sugar instead for a simpler presentation.

Conclusion

This Christmas Bundt Cake is everything I look for in a festive dessert: flavorful, moist, and beautifully decorated. With its warm spices, luscious glaze, and holiday-themed touches, it’s sure to be a hit at your holiday gatherings. Whether you’re serving it at a Christmas party, a family get-together, or as a gift, this cake will undoubtedly bring smiles to everyone around the table. I can’t wait to make it again this holiday season!

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