Description
This festive Christmas Bundt Cake features a moist, spiced cake filled with warming cinnamon, nutmeg, and ginger, complemented by optional dried cranberries and nuts. Topped with a smooth vanilla glaze and colorful sprinkles, it’s a perfect holiday centerpiece that blends comforting flavors with a joyful presentation.
Ingredients
Scale
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
Optional Mix-Ins
- ½ cup dried cranberries (optional)
- ½ cup chopped pecans or walnuts (optional)
Glaze
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1 tsp vanilla extract
Decoration
- Red and green sprinkles
- Powdered sugar for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly, ensuring all crevices are coated to prevent sticking.
- 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 this mixture aside.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar until the texture becomes light and fluffy, which usually takes about 3-5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then mix in 1 teaspoon of vanilla extract.
- Combine Wet Ingredients: Add the sour cream and milk to the batter, mixing until it is smooth and well combined for a moist texture.
- Incorporate Dry Ingredients: Gradually fold the dry ingredients into the wet mixture just until combined, avoiding overmixing to keep the cake tender.
- Add Mix-Ins: If desired, gently fold in dried cranberries and chopped pecans or walnuts to add flavor and texture.
- Fill Pan: Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula.
- Bake: Bake the cake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
- Prepare Glaze: In a small bowl, whisk together powdered sugar, 2-3 tablespoons of milk, and 1 teaspoon of vanilla extract until smooth. Adjust the milk to reach your preferred glaze thickness.
- Decorate: Once cooled, drizzle the glaze over the cake, allowing it to drip down the sides. Sprinkle red and green sprinkles over the glaze for a festive look. Optionally, dust with powdered sugar before serving for extra holiday charm.
Notes
- Ensure all ingredients are at room temperature for best mixing results.
- Do not overmix the batter once the dry ingredients are added to keep the cake tender and light.
- Check cake doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
- You can substitute dried cranberries with raisins or omit nuts to suit dietary preferences.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- The glaze can be adjusted in thickness by adding more or less milk; it should be pourable but thick enough to coat the cake.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
