Description
This festive Christmas Bundt Cake is a moist and tender cake filled with colorful sprinkles, perfect for holiday celebrations. It features a simple vanilla-flavored batter baked in a bundt pan and topped with a smooth vanilla icing and extra sprinkles for a cheerful finish.
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
- ¼ cup sprinkles for decoration (optional)
Instructions
- Prepare the pan: Preheat your oven to 350°F and spray and flour a 10-inch bundt pan with non-stick spray. Set it 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 combined.
- Combine dry ingredients: In another large bowl, whisk together the cake flour (or substituted flour mixture), baking powder, and salt thoroughly.
- Incorporate dry and wet: Add half of the dry ingredients to the wet ingredients and stir until just combined to avoid overmixing.
- Add milk: Pour in the milk and stir gently until the batter is smooth and fully combined.
- Add remaining ingredients: Mix in the remaining dry ingredients and then fold in the sprinkles carefully until just combined, ensuring they are evenly distributed.
- Bake the cake: Pour the batter into the prepared bundt pan and bake in the preheated oven for 55 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake: Let the cake cool in the pan for 5 minutes, then invert it onto a cooling rack to cool completely.
- Make the icing: While the cake is cooling, whisk together powdered sugar, water (start with 1 tablespoon and add more if needed), and vanilla extract in a large bowl until smooth and pourable.
- Ice and decorate: Once the cake is completely cooled, drizzle the icing over the top and decorate with additional sprinkles if desired.
Notes
- Use room temperature eggs and milk for best mixing and texture.
- Measure flour by spooning it into the cup and leveling it off—avoid scooping directly to prevent dense cake texture.
- If you don’t have cake flour, combine 3 cups of all-purpose flour with 2 tablespoons of cornstarch as a substitute.
- Use clear vanilla extract in the icing if you prefer a white glaze; regular vanilla will tint it slightly brown.
- Store the cake covered at room temperature for up to 5 days. For longer storage, wrap tightly and freeze for up to 1 month.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
