This festive Christmas bundt cake is easy to make from scratch, topped with icing and sprinkles for a cheerful holiday touch. It's a showstopper for your dessert table that is easy to make and bursting with holiday cheer!
When it comes to the holidays, you can never have enough dessert. From chocolate blossom cookies to chocolate chip sugar cookies to a peppermint yule log.
But to me one of the classic sharing desserts is the good old fashioned bundt cake. By adding some Christmas sprinkles in the cake and on top, this cake is the definition of Christmas spirit!
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Why You Will Love Cake
- Easy to make - Simple ingredients and a bundt pan make it hassle-free yet impressive.
- Delicious flavor - Warm spices, rich butter and a moist crumb create a cozy, irresistible taste.
- Festive appeal - With vibrant sprinkles and a beautiful glaze, it’s a holiday showstopper. Great thing is it is also customizable with different sprinkles, glazes or holiday-themed toppings.
Ingredient Notes
- All-purpose flour - Provides structure to the cake. Measure accurately for the best texture.
- Ground cinnamon - Adds a warm, festive spice perfect for the holiday flavor profile.
- Sea salt - Enhances the overall flavor.
- Baking soda & baking powder - Works together to ensure the cake rises properly. Make sure both are fresh.
- Unsalted butter - Adds richness to the cake. Bring to room temperature for easier creaming.
- Cream cheese - The secret ingredient that creates a tender, moist crumb and adds a subtle tangy flavor.
- Granulated sugar - Sweetens the cake and helps with browning.
- Eggs - Provide structure and moisture. Use at room temperature for better incorporation.
- Vanilla extract - Enhances the flavor and complements the cinnamon.
- Whole milk - Adds moisture and richness/
- Sprinkles (Red and Green) - Festive additions to the batter and on top. Fold gently in batter to prevent colors from bleeding.
- Glaze - A simple, sweet topping made with powdered sugar that pairs well with the moist cake and sprinkles. Adjust thickness with milk.
Ingredient Swaps
As with any recipe, you can change up the ingredients if need. Some substitutes include:
- Substitute all-purpose flour with a gluten-free 1:1 baking flour for a gluten-free option.
- Swap cinnamon with pumpkin pie spice or a mix of nutmeg and allspice for a different holiday spice blend.
- Try mascarpone instead of cream cheese for a creamier texture.
- Use light brown sugar opposed to granulated sugar for a deeper, molasses-like flavor.
How to Make a Christmas Bundt Cake
Please note full ingredient list and instructions can be found in recipe card below.
Step 1: Whisk together flour, cinnamon, salt, baking powder and baking soda in bowl.
Step 2: Beat butter and cream cheese until smooth.
Step 3: Beat in sugar until fluffy.
Step 4: Add eggs one at a time, mixing well, then vanilla.
Step 5: On low speed, alternate adding flour mixture (3 parts) and milk (2 parts), starting and ending with flour.
Step 6: Gently fold in sprinkles.
Step 7: Pour batter into greased bundt pan and tap to remove bubbles.
Step 8: Bake at 350°F for 50-60 minutes or until done.
Step 9: Whisk powdered sugar, milk and vanilla for glaze.
Step 10: Drizzle glaze over cooled cake and garnish with sprinkles.
Key to Getting the Cake Out of the Bundt Pan
Thoroughly grease and flour the pan to ensure the cake releases easily after baking. Using a non-stick spray with flour or applying butter and flour to every crevice of the pan helps prevent sticking, ensuring your cake maintains its shape and texture.
Recipe FAQs
You can use a tube pan or two 9x5 loaf pans instead. Adjust the baking time as needed and check for doneness with a toothpick.
Thoroughly grease and flour the pan, or use a nonstick baking spray with flour. Ensure all crevices are well-coated.
Absolutely! Chopped pecans, walnuts or dried cranberries make great festive additions. Fold them in gently to avoid overmixing the batter.
To check if the cake is done, insert a toothpick into the center and if it comes out clean or with a few crumbs, it's ready. The cake should also spring back when gently pressed and pull away slightly from the sides of the pan.
To maximize the shelf life of the cake, place it in a covered airtight container or cover with plastic wrap to prevent it from drying out.
• Cake at room temperature will last 2-3 days
• Cake in the fridge will last 1 week
• Cake in the freezer will last 4 months
Pro Tips/Recipe Notes
- Ensure the bundt pan is thoroughly greased and floured to prevent sticking.
- Use room temperature butter, eggs and milk for a smoother batter and even baking.
- Do not overmix. Mix the batter just until combined to keep the cake tender.
- Start checking for doneness a few minutes before the recommended baking time to avoid overbaking. You know the cake is done when you insert a toothpick in the center and it comes out clean.
- Allow the cake to completely cool for at least 20 minutes before removing from the bundt pan.
Christmas Bundt Cake
Special Equipment Needed
Ingredients
Cake
- 3 cups all-purpose flour (375 g)
- 1 teaspoon ground cinnamon
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup unsalted butter, at room temperature
- 6 oz cream cheese, at room temperature
- 2 cups granulated sugar
- 6 large eggs, at room temperature
- 1 tablespoon vanilla extract
- ½ cup whole milk
- ½ cup sprinkles (red and green)
Glaze
- 1 ½ cups powdered sugar
- 2 tablespoon whole milk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease and flour a 12 cup bundt pan.
- In a large bowl, whisk together the flour, cinnamon, salt, baking powder and baking soda.
- Using a stand mixer fitted with the paddle attachment or a large mixing bowl with a hand mixer, beat the butter and cream cheese until smooth. Add the sugar and beat on medium speed until light and fluffy, about 2 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then beat in the vanilla extract.
- With the mixer on low speed, alternate adding the flour mixture and milk to the batter, beginning and ending with the flour mixture. Add the flour in three parts and the milk in two parts. Add the sprinkles and gently fold in with a spatula.
- Pour the batter into the pan, then gently tap it on the counter to settle and remove air bubbles.
- Place the pan in the oven and bake for 50-60 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out mostly clean.
- In a small bowl, whisk powdered sugar, milk and vanilla extract until smooth. Drizzle over the cooled cake. Top with some sprinkles if desired.
Notes
- Ensure the bundt pan is thoroughly greased and floured to prevent sticking.
- Use room temperature butter, eggs and milk for a smoother batter and even baking.
- Do not overmix. Mix the batter just until combined to keep the cake tender.
- Start checking for doneness a few minutes before the recommended baking time to avoid overbaking. You know the cake is done when you insert a toothpick in the center and it comes out clean.
- Allow the cake to completely cool for at least 20 minutes before removing from the bundt pan.
Violet says
OMG. This was amazing!
Ryan says
Glad you enjoyed it!