Description
This festive Christmas Bundt Cake is a moist and tender cake studded with colorful sprinkles, topped with a smooth vanilla icing. Perfect for holiday celebrations, it pairs well with coffee or tea and brings cheerful colors and delightful flavors to any 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 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 tablespoon water
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pan: Preheat your oven to 350°F. Spray and flour a 10" bundt pan with non-stick spray to ensure the cake releases easily after baking. 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 well combined.
- Mix Dry Ingredients: In another large bowl, whisk together the cake flour (or all-purpose flour and cornstarch mixture), baking powder, and salt to evenly distribute the leavening and seasonings.
- Combine Dry and Wet: Add half of the dry ingredients into the wet ingredients bowl and stir gently until just combined to avoid overmixing.
- Add Milk: Pour in the 2% milk and stir until the batter is smooth and uniform without lumps.
- Add Remaining Dry Ingredients and Sprinkles: Add the remaining dry ingredients along with the ¼ cup of sprinkles. Stir just until combined, being careful not to overmix which can lead to a dense cake.
- Bake: 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: Remove the cake from the oven and let it cool in the pan for 5 minutes. Then invert the cake onto a cooling rack to cool completely.
- Make the Icing: While the cake cools, combine the powdered sugar, 1 to 2 tablespoons of water, and vanilla extract in a large bowl. Whisk until smooth and pourable.
- Ice the Cake: Once the cake is completely cooled, drizzle the vanilla icing over the top evenly.
- Decorate: Optionally, decorate the iced cake with additional sprinkles for a festive finish.
Notes
- Use room temperature eggs and milk for best batter consistency and cake texture.
- Measure flour by spooning it into the measuring cup and leveling it off for accurate measurement; do not scoop directly.
- If you don't have cake flour, substitute by mixing 3 cups of all-purpose flour with 2 tablespoons of cornstarch.
- Use clear vanilla extract to keep the icing white; regular vanilla will tint it slightly brown.
- Store the cake covered at room temperature for up to 5 days. For longer storage, wrap well and freeze in a freezer bag for up to 1 month.
- For an extra special touch, ask for feedback or reviews to continue perfecting your recipes.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
