Description
This festive Christmas Bundt Cake is a moist, flavorful treat perfect for holiday celebrations. Bursting with colorful sprinkles and topped with a smooth vanilla glaze, it’s a delightful dessert that’s both visually appealing and delicious.
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 white 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: Preheat your oven to 350°F. Spray and flour a 10" bundt pan thoroughly with non-stick spray to ensure easy release of the cake. Set aside.
- Mix Wet Ingredients: In a large bowl, whisk together the vegetable oil, granulated sugar, eggs, and vanilla extract until the mixture is smooth and combined.
- Combine Dry Ingredients: In a separate large bowl, whisk together the cake flour (or all-purpose flour mixed with cornstarch), baking powder, and salt to evenly distribute the leavening agents.
- Incorporate Dry Ingredients: Add half of the dry ingredients to the wet mixture and stir gently until just combined, taking care not to overmix.
- Add Milk: Pour in the milk and stir until the batter is smooth and uniform in texture.
- Add Remaining Ingredients: Add the remaining dry ingredients along with the sprinkles, and stir carefully until just combined to avoid deflating the batter.
- Bake the Cake: Pour the batter evenly into the prepared bundt pan. Bake in the preheated oven for 55 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 5 minutes, then invert it onto a cooling rack to cool completely.
- Prepare the Icing: While the cake cools, whisk together the powdered sugar, water, and vanilla extract in a bowl until smooth and pourable to make the glaze.
- Glaze and Decorate: Once the cake has fully cooled, drizzle the icing over the top evenly. Optionally, decorate further with additional sprinkles for a festive touch.
Notes
- Use room temperature eggs and milk for best results and a smoother batter.
- Measure flour by spooning it into the cup and leveling it off; do not scoop directly from the bag to avoid packing.
- If you don't have cake flour, substitute by mixing 3 cups all-purpose flour with 2 tablespoons cornstarch.
- For a white glaze, use clear vanilla extract as regular vanilla will give a slight brown tint.
- Store the cake covered at room temperature for up to 5 days or wrap tightly and freeze in a freezer bag for up to 1 month.
- Leave a review and rating after trying the recipe to support the recipe creator.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
