Description
This festive Christmas Bundt Cake is a moist, spiced cake made with warm cinnamon, nutmeg, and ginger, studded with optional dried cranberries and nuts for added texture and flavor. Topped with a sweet vanilla glaze and colorful red and green sprinkles, this cake is perfect for holiday celebrations and serves 12.
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
- ½ cup chopped pecans or walnuts
Glaze
- 1 cup powdered sugar
- 2-3 tbsp milk
- 1 tsp vanilla extract
Decoration
- Red and green sprinkles
- Powdered sugar for dusting
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan ensuring all crevices are well-coated to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which incorporates air for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time to fully incorporate them, then mix in the vanilla extract for flavor.
- Add Sour Cream and Milk: Mix in the sour cream and milk until the batter is smooth and well combined, adding moisture and richness.
- Combine Wet and Dry Ingredients: Gradually fold in the dry ingredient mixture, mixing gently just until incorporated to avoid overmixing which can toughen the cake.
- Add Optional Mix-ins: If using, gently fold in the dried cranberries and chopped nuts to evenly distribute them throughout the batter.
- Pour Batter into Pan and Bake: Pour the batter into the prepared Bundt pan and spread evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool Cake: Let the cake cool in the pan for 10 minutes to firm up, then transfer it to a wire rack to cool completely before glazing to avoid melting the glaze.
- Prepare Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if needed to achieve your desired thickness.
- Decorate Cake: Once the cake is completely cool, drizzle the glaze over the top letting it flow down the sides for an attractive finish. Sprinkle with red and green sprinkles for a festive look and optionally dust with powdered sugar just before serving.
Notes
- Ensure the cake is completely cooled before glazing to prevent the glaze from melting off.
- Use room temperature eggs and butter for better batter consistency and cake texture.
- Feel free to omit the cranberries and nuts if you prefer a simple cake or have allergies.
- You can substitute pecans or walnuts with your preferred nuts or seeds.
- For a dairy-free version, substitute sour cream and milk with plant-based alternatives.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
