Description
This Christmas Bundt Cake is a festive and colorful dessert perfect for holiday celebrations. Moist and tender with a hint of vanilla, it features vibrant sprinkles inside the batter and a smooth vanilla icing glaze on top. The cake is easy to make using simple pantry ingredients and baked in a classic bundt pan, making it an elegant centerpiece for your holiday 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
- 1.5 teaspoons baking powder
- 1 teaspoon salt
- 1 cup 2% milk
- 1/4 cup sprinkles (jimmies or quins work best)
For the Icing
- 1.5 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 the cake releases easily after baking.
- 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.
- Combine Dry Ingredients: In a separate large bowl, whisk together the cake flour (or flour and cornstarch mixture), baking powder, and salt to ensure even distribution of leavening and seasoning.
- Incorporate Dry and Wet Ingredients: Add half of the dry ingredients into the wet ingredients and stir until combined. Then add the milk and mix well to create a smooth batter.
- Add Remaining Ingredients: Stir in the remaining dry ingredients followed by the sprinkles, mixing gently until just combined to avoid overmixing.
- 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 before inverting it onto a cooling rack to cool completely.
- Make the Icing: While the cake cools, prepare the icing by whisking together powdered sugar, water, and vanilla extract in a bowl until smooth and pourable.
- Ice the Cake: Once completely cooled, pour the icing evenly over the top of the cake.
- Decorate: Optionally, decorate the iced cake with additional sprinkles for an extra festive touch.
Notes
- Use room temperature eggs and milk for best mixing results and a tender crumb.
- Measure flour by spooning it into the measuring cup and leveling it off instead of scooping directly to avoid dense cakes.
- If you don’t have cake flour, substitute by mixing 3 cups all-purpose flour with 2 tablespoons cornstarch to mimic cake flour's light texture.
- For a white glaze, use clear vanilla extract; regular vanilla will give a slight brown tint to the icing.
- Store the cake covered at room temperature for up to 5 days. For longer storage, tightly wrap and freeze in a freezer bag for up to 1 month.
- Allow the cake to cool fully before icing to prevent the glaze from melting.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
