Description
This festive Christmas Bundt Cake is a moist, flavorful treat perfect for holiday celebrations. Made with a tender vanilla cake base studded with colorful sprinkles, it is topped with a smooth vanilla glaze that adds sweetness and charm. Easy to prepare and bake in a bundt pan, this cake promises a delightful centerpiece for your seasonal dessert table.
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 + 2 Tablespoons (or 3 cups all-purpose flour + 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
- Preheat and Prepare Pan: Preheat the oven to 350°F and spray and flour a 10-inch bundt pan with non-stick spray to prevent sticking. 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.
- Mix Dry Ingredients: In a separate large bowl, whisk together the cake flour, baking powder, and salt ensuring an even distribution of leavening agents.
- Combine Dry and Wet Ingredients: Add half of the dry ingredients into the wet ingredient mixture and stir until combined but not overmixed. Then add the milk and stir until combined thoroughly.
- Fold in Remaining Dry Ingredients and Sprinkles: Add the remaining dry ingredients along with the ¼ cup sprinkles and gently stir until just combined to avoid overmixing and color bleeding.
- Bake the Cake: Pour the batter into the prepared bundt pan, spreading evenly. Bake in the oven for 55 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 5 minutes, then carefully invert the bundt pan onto a cooling rack to release the cake and cool completely.
- Prepare the Icing: While the cake cools, whisk together the powdered sugar, water (start with 1 tablespoon and add more if needed), and vanilla extract until smooth and pourable.
- Glaze the Cake: Once completely cooled, pour the icing evenly over the top of the cake. Decorate with additional sprinkles if desired.
Notes
- Use room temperature eggs and milk to help the ingredients blend smoothly for better texture.
- Measure flour by spooning it into the measuring cup and leveling it off instead of scooping directly to avoid packing the flour and altering texture.
- If you do not have cake flour, substitute by mixing 3 cups all-purpose flour with 2 tablespoons cornstarch for a lighter texture.
- For a white glaze, opt for clear vanilla extract. Regular vanilla extract will give the glaze a slight brown tint.
- 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.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
