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; ¼ cup sprinkles for decoration (optional)

There’s something truly magical about the aroma of spices and sweetness wafting through the kitchen during the holidays. This Festive Christmas Bundt Cake Recipe perfectly captures that cozy spirit—rich, moist, and dotted with colorful sprinkles that make every slice feel like a celebration on your plate. Trust me, it’s a showstopper that’s totally worth the fuss.

A round bundt cake with a light golden brown color sits on a wooden board, showing its smooth texture and curved ridges. The cake is covered in a thick layer of white icing that drips down the sides in uneven streams. Small red and green round sprinkles are scattered evenly on top of the icing, adding a festive look. In the background, there is a red and white striped cloth partially visible, and the whole scene is set on a white marbled surface. 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

I get genuinely excited every time I make this Festive Christmas Bundt Cake Recipe—not just because it tastes amazing, but also because it brings that nostalgic joy of holiday baking right into your home. Seriously, from mixing that batter to the festive sprinkles on top, it’s a heartwarming experience.

Perfectly Moist Texture: The combination of vegetable oil and milk keeps this cake incredibly tender and soft, even days after baking.
Easy to Make: No complicated steps or fancy ingredients—just classic pantry staples coming together beautifully.
Fun & Festive: The colorful sprinkles inside and on top add a cheerful pop that’s eye-catching and deliciously sweet.
Versatile & Customizable: You can tweak the icing, swap flour types, or even add your favorite flavors to make it truly yours.

A light brown bundt cake with a smooth texture sits on a wooden board. Thick white icing is being poured over the top, slowly flowing down the sides in thick streams and pooling slightly at the base. In the background, there is a blurred red and white striped cloth and out-of-focus warm string lights. The scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Festive Christmas Bundt Cake Recipe are simple but thoughtfully chosen to give you a tender crumb, delightful flavor, and that signature holiday sparkle. I always recommend using fresh, high-quality versions of each to get the best results—especially the eggs and vanilla extract.

Flat lay of a small white ceramic bowl of golden vegetable oil, a small white ceramic bowl of granulated white sugar, four whole uncracked brown eggs with clean shells, a small white ceramic bowl of clear vanilla extract, a simple white ceramic bowl filled with white all-purpose flour mixed with cornstarch, a small white ceramic bowl of white baking powder, a small white ceramic bowl of fine white salt, a small white ceramic bowl of creamy 2% milk, a small white ceramic bowl filled with colorful round jimmies 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 moist and light without overpowering the flavors.
Granulated sugar: Provides sweetness and helps with the golden color of the crust.
Large eggs: Bind everything together and add richness—room temperature ones blend best.
Vanilla extract: Adds warmth and depth; I like using pure vanilla for that authentic flavor.
Cake flour or all-purpose + cornstarch: Cake flour gives a tender crumb, but the AP+cornstarch trick works great if you don’t have cake flour on hand.
Baking powder: Our leavening hero that helps the cake rise perfectly fluffy.
Salt: Balances sweetness and enhances all the other flavors.
Milk (2% or your choice): Adds moisture and helps blend the batter smoothly.
Sprinkles (jimmies or quins): The festive touch that turns every slice into a party—these hold up well without bleeding colors.
Powdered sugar (for icing): Gives the classic sweet finish with a smooth texture.
Water (icing): Just enough to get that perfect glaze consistency without it running off the cake.

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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 the things I love most about this Festive Christmas Bundt Cake Recipe is how easy it is to make yours. Whether you prefer to add a hint of cinnamon, swap the sprinkles for mini chocolate chips, or turn it into a gluten-free version, the base recipe is super flexible.

Cinnamon Spice Variation: I sometimes add a teaspoon of ground cinnamon to the dry ingredients for an extra warm holiday vibe that pairs beautifully with the vanilla icing.
Gluten-Free Option: Substitute the flour blend with a trusted gluten-free baking mix, and add a little xanthan gum if it’s not included to keep the cake’s texture just right.
Vegan Adaptation: Use flax eggs and your favorite dairy-free milk; though I haven’t tried it myself much, some readers have had success and loved it.

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

Step 1: Prep Like a Pro

I always start by preheating my oven to 350°F and carefully spraying my 10” bundt pan with non-stick spray, then giving it a light dusting of flour. This extra step saves me from worrying about the cake sticking later — trust me on this one! Set your pan aside while you whip up the batter.

Step 2: Whisk Wet Ingredients

In a large bowl, I whisk together the vegetable oil, granulated sugar, eggs, and vanilla extract until everything is smooth and shiny. I find that doing this by hand helps me feel the batter’s texture better, but a mixer is totally fine if you want to save time.

Step 3: Mix Dry Ingredients Separately

While the wet ingredients rest for a moment, whisk together your flour, baking powder, and salt in another bowl. This ensures the leavening is evenly distributed so your cake rises perfectly.

Step 4: Combine & Add Milk Gradually

Add half of the dry ingredients into the wet bowl and stir gently until combined — don’t overmix! Then pour in the milk and stir again until smooth. Finally, add the rest of the dry mixture along with your sprinkles, folding them in carefully so they don’t bleed color too much.

Step 5: Bake & Cool

Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Bake for 50-55 minutes, but start checking around 50 — a toothpick inserted in the center should come out clean. Once it’s done, let your cake cool in the pan for 5 minutes before carefully inverting it onto a cooling rack.

Step 6: Whip Up the Icing

While the cake cools completely, whisk together powdered sugar, vanilla extract, and just enough water (start with one tablespoon and add more if you need) until you’ve got a smooth glaze. Once your cake is cool, drizzle this over the top for that classic festive finish.

Top Tip

Over the years, I’ve learned a few small tricks that really help this Festive Christmas Bundt Cake Recipe come together just right. Little things like how you measure flour or when to add sprinkles make all the difference!

Proper Flour Measuring: Spoon your flour lightly into the cup and level it off with a butter knife—don’t scoop it directly. It avoids packing, which can make your cake dense.
Room Temperature Ingredients: Let your eggs and milk sit out for 20-30 minutes before mixing; it helps them blend better, so your batter isn’t lumpy.
Sprinkle Fold-In: Fold the sprinkles in gently at the very end to prevent color bleeding and keep their shape intact.
Cooling Time: Don’t rush flipping the cake out of the pan—giving it those extra 5 minutes helps prevent breakage or sticking.

How to Serve Festive Christmas Bundt Cake Recipe

Christmas Bundt Cake - Serving Suggestion

Garnishes

I love to keep the garnishes simple but festive—extra colorful sprinkles on top make it fun and cheerful, especially for holiday parties. Sometimes, I dust just a little powdered sugar for a snowy effect, or add a handful of fresh cranberries for a tart contrast.

Side Dishes

This cake pairs wonderfully with a cup of hot cocoa or mulled wine for a cozy holiday treat. If you’re serving brunch, I like offering fresh fruit or whipped cream to balance the sweetness and make the whole meal feel special.

Creative Ways to Present

For special occasions, I’ve shaped the cake on a festive platter surrounded by sprigs of pine and cinnamon sticks—it looks stunning and smells incredible! I’ve also toyed with layering it with cranberry compote or drizzling some melted white chocolate over the icing for extra indulgence.

Make Ahead and Storage

Storing Leftovers

Leftover cake? No problem! I store mine covered with plastic wrap or in an airtight container right on the counter—it stays fresh and moist for up to 5 days, perfect for sneaking a slice whenever the craving hits.

Freezing

I’ve also frozen this cake successfully by wrapping it tightly in plastic wrap and placing it inside a freezer bag. It keeps well up to a month, and I simply thaw it overnight in the fridge before bringing it back to room temperature for serving.

Reheating

To refresh leftovers, I pop a slice in the microwave for about 15 seconds, just enough to take off the chill without drying it out. If you want a gooey finish, try warming it slightly before adding a little dollop of whipped cream.

Frequently Asked Questions:

Can I use 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 and whisk it well. This mimics cake flour’s lower protein content, making your cake tender and soft.

Why is it important to use room temperature eggs and milk?

Using eggs and milk at room temperature helps them blend more smoothly into the batter, preventing lumps and ensuring your cake’s texture is even and light. Cold ingredients can cause your batter to curdle or mix unevenly.

Can I substitute the sprinkles with other mix-ins?

Yes! While sprinkles give this cake its festive charm, you can swap them for mini chocolate chips, chopped nuts, or dried fruit. Just fold them in gently at the end to avoid affecting the batter’s texture.

How long can I store the baked cake?

You can store the baked cake covered at room temperature for up to 5 days. To keep it fresh longer, tightly wrap it and freeze for up to one month. Just make sure to thaw completely before serving for best taste.

Final Thoughts

This Festive Christmas Bundt Cake Recipe holds a special place in my heart because it’s more than just a dessert—it’s a way to bring warmth and joy to those you care about. Baking it feels like wrapping your kitchen in holiday magic, and sharing it with friends makes every bite even sweeter. I really hope you give it a try this season, and if you do, drop me a note to let me know how it turned out. Happy baking and happy holidays!