Description
This festive Christmas Bundt Cake is a moist and tender cake studded with colorful sprinkles, perfect for holiday celebrations. It features a simple vanilla-flavored batter, baked in a classic bundt pan, and finished with a smooth vanilla icing for a sweet touch. Easy to make and great for sharing with family and friends during the holiday season.
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 Pan: Preheat your oven to 350°F and spray and flour a 10-inch bundt pan with non-stick spray. Set aside to ensure easy release of the cake later.
- Mix Wet Ingredients: In a large bowl, whisk together the vegetable oil, granulated sugar, eggs, and vanilla extract until the mixture is smooth and fully combined.
- Mix Dry Ingredients: In a separate large bowl, whisk together the cake flour (or all-purpose flour with cornstarch), baking powder, and salt to distribute the leavening evenly.
- Combine Half Dry with Wet: Add half of the dry ingredients to the wet ingredients and stir until just combined to avoid overmixing which can make the cake dense.
- Add Milk: Pour in the milk and stir again until the batter is smooth and all ingredients are incorporated.
- Add Remaining Dry and Sprinkles: Gently add the remaining dry ingredients along with the sprinkles and fold them in carefully just until combined to maintain the lightness and distribute the sprinkles evenly.
- Bake: Pour the batter into the prepared bundt pan and bake for 55 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool Cake: Allow the cake to cool in the pan for 5 minutes to set, then invert it carefully onto a cooling rack to cool completely before icing.
- Make the Icing: While the cake cools, whisk together the powdered sugar, water (start with 1 tablespoon and add more if needed), and vanilla extract in a large bowl until the icing is smooth and pourable.
- Ice and Decorate: Once the cake is completely cooled, pour the vanilla icing evenly over the top. Optionally, decorate with additional sprinkles for a festive look.
Notes
- Use room temperature eggs and milk for best batter consistency and even baking.
- Measure flour by spooning it into the cup and leveling it off to prevent too much flour which can dry out the cake.
- If you don't have cake flour, mix 3 cups all-purpose flour with 2 tablespoons cornstarch as a perfect substitute.
- To keep the icing white and clear, use clear vanilla extract rather than regular vanilla, which can tint it slightly brown.
- 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.
- Make sure to allow the cake to cool completely before icing to prevent the glaze from melting off.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg
