Name: Festive Christmas Bundt Cake Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 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); 1 ½ cups powdered sugar; 1-2 tablespoons water; 1 teaspoon vanilla extract

There’s something about the aroma of freshly baked cake mingling with festive decorations that instantly lifts the holiday spirit. This Festive Christmas Bundt Cake Recipe is my go-to for bringing a splash of color and a burst of joyful flavor to any Christmas gathering—it’s simple, vibrant, and just downright delicious.

A round bundt cake sits on a wooden board placed on a white marbled surface. The cake is golden brown with soft ridges around it. It has a thick layer of white icing dripping smoothly down the sides. Small round red and green candy decorations are scattered evenly over the icing, adding bright pops of color. A red and white striped cloth is slightly visible in the upper left corner. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Festive Christmas Bundt Cake Recipe
Top Tip
How to Serve Festive Christmas Bundt Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Festive Christmas Bundt Cake Recipe

Why You'll Love This Recipe

Let me share a little secret: what makes this Festive Christmas Bundt Cake Recipe stand out for me is how it effortlessly combines classic holiday flavors with a cheerful crunch of sprinkles throughout. It’s a crowd-pleaser every time I bake it, and the process is delightfully straightforward—perfect for a cozy kitchen session or last-minute Christmas prep.

Easy to Make: With simple ingredients and clear steps, even a busy holiday schedule won’t slow you down.
Fun, Festive Look: The sprinkles baked right in give that unmistakable celebration vibe, making it party-ready at a glance.
Moist and Tender Texture: A perfect balance of oil and milk keeps the cake soft, so it stays fresh overnight.
Versatile Serving Options: You can dress it up with icing, extra sprinkles, or serve it alongside your favorite festive drinks easily.

A bundt cake with a smooth brown texture sits on a wooden board, with thick white icing being poured over it from above, flowing down the sides in smooth, glossy layers that pool slightly at the bottom edges. In the background, there is a red and white striped cloth and blurred warm lights with a hint of green foliage, all set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This cake uses a blend of ingredients that strike just the right note between moistness, flavor, and that classic bundt cake crumb. Each one plays a role in creating the joyful, soft texture and bright look you want for Christmas.

Flat lay of a small white ceramic bowl of vegetable oil, a small white ceramic bowl of granulated white sugar, four brown eggs with clean uncracked shells, a small white ceramic bowl of vanilla extract, a small white ceramic bowl of cake flour, a small white ceramic bowl of baking powder, a small white ceramic bowl of salt, a small white ceramic bowl of 2% milk, a small white ceramic bowl filled with colorful sprinkles, and a small white ceramic bowl of powdered sugar placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Vegetable oil: Keeps the cake ultra moist without weighing it down; I never swap it for butter here.
Granulated sugar: Adds sweetness and helps with that tender crumb perfection.
Eggs: The main binder that lifts and structures the batter pleasingly.
Vanilla extract: Imparts warmth and richness—using a good quality vanilla can really push the flavor to the next level.
Cake flour (or cake flour substitute): Makes the crumb extra soft and delicate; if you don’t have cake flour, the cornstarch mix is a brilliant hack.
Baking powder: Gives your cake the perfect rise, so you get that signature bundt shape with no collapse.
Salt: Balances the sweetness and enhances all the flavors.
Milk (2% works great): Adds moisture; room temperature milk blends best without shocking the batter.
Sprinkles (jimmies or quins): Adds that festive pop of color and fun crunch inside the cake.
Powdered sugar (for icing): Creates a simple sweet glaze that ties everything together.
Water and vanilla (for icing): Helps get the glaze to the perfect drizzle consistency and flavor punch.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this cake is how easy it is to tailor to your taste or dietary preferences. I’ve played around with swapping sprinkles for nuts to add a crunchy texture, and sometimes I drizzle a cinnamon glaze instead of vanilla for a cozy twist.

Variation: If you want to sneak in some extra fruit flavor, try stirring in a handful of finely chopped dried cranberries or orange zest—I love the burst of flavor and color it adds.
Dairy-Free Option: Use your favorite plant-based milk instead of regular milk; the oil keeps the cake moist, so it still turns out tender and irresistible.
Gluten-Free Twist: I’ve had success replacing the flour with a 1-to-1 gluten-free baking flour blend, just watch the texture as it bakes since it might take a bit longer.

Step-by-Step: How I Make Festive Christmas Bundt Cake Recipe

Step 1: Prepping the Pan and Oven

The very first step I do – preheat your oven to 350°F, then give your 10-inch bundt pan a good spray with non-stick spray and a light dusting of flour. This just guarantees your cake will come out cleanly and keeps that pretty pattern intact. Don’t skip this—it saved me way too many cakes stuck to pans in the past!

Step 2: Mixing the Wet Ingredients

In a big mixing bowl, whisk the vegetable oil, granulated sugar, eggs, and vanilla extract together until everything is smooth and well combined. I usually whisk by hand here to keep things light, but a mixer works fine too. This is the base of your cake’s moist texture and sweetness.

Step 3: Combining the Dry Ingredients

In a separate bowl, whisk together the cake flour (or the flour/cornstarch combo), baking powder, and salt. Mixing these well upfront makes sure your cake rises evenly without any salty pockets.

Step 4: Bringing It All Together

Add half of your dry ingredients into the wet bowl and stir gently until just combined—not too much or the cake will get dense. Then pour in your room-temperature milk and fold it in. Finish by adding the rest of the dry mix and your sprinkles, and stir just enough to distribute those cheerful dots throughout.

Step 5: Bake and Cool

Pour the batter into your prepared bundt pan, give it a little tap on the counter to settle, and bake for 50-55 minutes. Keep an eye near the end—when a toothpick inserted comes out clean, you’re golden. Let it cool in the pan for about 5 minutes before flipping out onto a wire rack. This step can feel a little nerve-wracking, but a light tapping and gentle patience does the trick.

Step 6: Make and Drizzle the Icing

While the cake cools completely, whisk together powdered sugar, water (start with 1 tablespoon—you can add more if you want a thinner glaze), and vanilla extract. Once your cake is fully cooled, pour the icing generously over the top, and if you like, sprinkle some extra festive sprinkles for that final holiday sparkle.

Top Tip

I’ve baked this cake more times than I can count through various holiday seasons, and a few little tricks have helped me get it just right every time. These tips are truly my kitchen lifesavers.

Measure Flour Correctly: Instead of scooping your flour with the measuring cup, spoon it gently in and level it off for the lightest, fluffiest crumb.
Room Temperature Ingredients: Using eggs and milk straight from the fridge cooled the batter too much and made it harder to mix – warm ingredients combine more smoothly.
Don’t Overmix: Once you combine wet and dry, mix just enough to bring it all together to avoid a tough texture.
Sprinkle Choice Matters: I prefer jimmies or quins since they bake into the cake without bleeding color and keep that festive pop crisp.

How to Serve Festive Christmas Bundt Cake Recipe

Christmas Bundt Cake - Serving Suggestion

Garnishes

I love adding extra sprinkles on top of the glaze for an eye-catching finish, but you can also toss on a dusting of powdered sugar or even some finely chopped roasted nuts to add a little crunch and elegance. For a special touch, placing edible gold stars or snowflakes makes it feel extra festive.

Side Dishes

Serve this bundt cake alongside a cup of hot cocoa, spiced cider, or even a light whipped cream salad with cranberries. I’ve found it pairs perfectly with those sweet, spicy holiday beverages that bring out the vanilla notes nicely.

Creative Ways to Present

For the holidays, I sometimes place the cake on a festive cake stand surrounded by holly leaves and miniature ornaments. You could also slice and present it on a wooden board alongside fresh fruit and nuts for a rustic holiday party spread. Wrapping slices in parchment paper and tying with ribbon makes adorable little gifts too.

Make Ahead and Storage

Storing Leftovers

This cake stays beautifully moist when stored in an airtight container at room temperature for up to 5 days. I always cover mine loosely with plastic wrap to keep it fresh yet avoid sogginess from condensation.

Freezing

I’ve frozen whole bundt cakes wrapped tightly in plastic wrap and foil with excellent results—just thaw overnight in the fridge, then bring to room temperature before serving. Freezing is a great way to get ahead of your holiday baking without sacrificing freshness.

Reheating

For slightly warmed slices, I pop them in the microwave for about 10-15 seconds. It’s enough to soften the cake without drying it out, perfect when you want that fresh-from-the-oven feel in just moments.

Frequently Asked Questions:

Can I use regular all-purpose flour instead of cake flour?

Absolutely! If you don’t have cake flour, mix 3 cups of all-purpose flour with 2 tablespoons of cornstarch, whisk well, and use it as a substitute. This combination helps mimic the softness of cake flour for a tender crumb.

What’s the best way to prevent sprinkles from bleeding color?

I recommend using jimmies or quins sprinkles as they hold up better during baking and tend not to bleed color into the batter like nonpareils might. Adding them last and folding gently helps keep their shape too.

Can I make the icing ahead of time?

Yes! The icing can be made a day ahead and stored tightly covered at room temperature. Just give it a quick whisk before drizzling over your cooled cake to restore smoothness.

Will this cake work for other holidays or occasions?

Definitely. This Festive Christmas Bundt Cake Recipe is so versatile you can swap the sprinkles for other mix-ins or change the glaze flavor to fit birthdays, Easter, or any celebration that calls for a cheerful, moist bundt cake.

Final Thoughts

This Festive Christmas Bundt Cake Recipe has become a staple in my holiday baking arsenal, and it’s always a delight to see the smile on my family and friends’ faces when I bring it out. Whether you’re a seasoned baker or just looking to add a splash of fun to your Christmas table, this cake is an easy, reliable way to make your celebration a little sweeter and a lot more colorful. I can’t wait for you to try it and make it your own—let me know how it turns out!