Description
This festive Christmas Bundt Cake is a moist, tender cake filled with colorful sprinkles and topped with a smooth vanilla glaze. Perfect for holiday celebrations, it combines a simple batter with a delightful icing for a charming and tasty treat that serves 12.
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
- Prepare the pan: Preheat oven to 350°F and spray and flour a 10" bundt pan with non-stick spray. Set aside.
- Mix wet ingredients: In a large bowl, whisk together the vegetable oil, granulated sugar, eggs, and vanilla extract until combined and smooth.
- Combine dry ingredients: In a separate large bowl, whisk together the cake flour (or all-purpose flour and cornstarch mixture), baking powder, and salt until well combined.
- Incorporate half the dry ingredients: Add half of the dry ingredients to the wet ingredients and stir until combined.
- Add milk: Pour in the milk and stir the batter until fully incorporated.
- Add remaining dry ingredients and sprinkles: Add the rest of the dry ingredients and the sprinkles to the batter, folding gently until just combined to avoid overmixing.
- Bake the cake: Pour the batter into the prepared bundt pan and bake for 55 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake: Let the cake cool in the pan for 5 minutes, then invert onto a cooling rack to cool completely.
- Make the icing: While the cake cools, whisk together powdered sugar, 1-2 tablespoons water, and vanilla extract in a large bowl until smooth and glossy.
- Glaze the cake: Once the cake has completely cooled, pour the icing over the top evenly.
- Decorate: Optionally, decorate the iced cake with additional sprinkles for a festive look.
Notes
- Use room temperature eggs and milk for best results and smooth batter blending.
- Measure flour by spooning it into the cup and leveling it off rather than scooping directly to avoid dense cake.
- For cake flour substitute, whisk 3 cups all-purpose flour with 2 tablespoons cornstarch thoroughly.
- Use clear vanilla extract if you want a white glaze; regular vanilla will tint the icing 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.
- Allow the cake to cool completely before glazing to prevent icing from melting.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
