It's that time of year when we trade in our everyday desserts for something extra special. Enter the Christmas Bundt Cake-a showstopper that's as fun to make as it is to eat! With its vibrant red, green, and white swirls, this cake is sure to be the highlight of your holiday dessert table.
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This festive treat shines bright during the holiday season. Inspired by my Sundrop Cake Recipe, this recipe puts a colorful twist on a classic.
Pair it with our Pumpkin Bundt Cake for a holiday spread that will make Santa want to stay for dessert!
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Why you'll love this recipe
- Vibrant Holiday Colors: The red, green, and white swirls make every slice feel like a gift!
- Moist and Buttery: Thanks to the sour cream, every bite is rich and tender.
- Easy to Make: Just mix, color, and layer-perfect for bakers of all skill levels.
- Perfect for Sharing: This cake is large enough to feed a crowd at your next holiday party.
What is Christmas Bundt Cake?
Christmas Bundt Cake is a festive dessert featuring swirls of red and green batter baked into a classic bundt shape. The cake is moist, flavorful, and topped with a simple glaze, making it a perfect centerpiece for holiday gatherings.
Key ingredients
This recipe uses simple, pantry staples, but here are a few highlights:
Sour Cream: This is the secret to a moist and tender crumb. It adds richness without making the cake dense.
Cake Flour: It gives the cake a delicate texture. If you don't have cake flour, you can make your own with a simple swap of all-purpose flour and cornstarch.
Red and Green Gel Food Coloring: A little goes a long way! These gel colors create bold, festive swirls without thinning the batter.
Heather's helpful hints
- Tent with Foil: To prevent over-browning, cover the cake with foil halfway through baking. Shape the foil before baking so you can just slip it on!
- Coloring Tip: Start with just a couple of drops of food coloring and add more if needed. You can always add more, but you can't take it away!
- Cool Completely: Let the cake cool in the pan for 15 minutes before inverting. This helps prevent sticking.
Step-by-step instructions
Let's break this down into simple steps:
- Step 1: Cream butter and sugar: Beat the butter, then add the sugar until light and fluffy. Then add eggs one at a time.
- Step 2: Add the flour mixture and stir gently.
- Step 3: Drop in the sour cream and vanilla and stir until just combined.
- Step 4: Divide and color: Split the batter into three bowls. Alternate scoops of each color in the bundt pan for a fun swirl effect.
- Step 5: Bake until done all the way through and then drizzle with glaze.
- Step 6: Top with sprinkles for a festive finish!
Variations
- Chocolate Swirl: Replace some of the plain batter with cocoa powder for a chocolatey twist.
- Nutty Surprise: Add chopped pecans or walnuts for a crunchy texture.
- Citrus Splash: Add a teaspoon of lemon or orange zest to brighten up the flavor.
Substitutions
- Gluten-Free: Use a 1:1 gluten-free baking flour blend.
- Dairy-Free: Swap sour cream with coconut yogurt and butter with a plant-based alternative.
- Sugar Substitute: If you're cutting back on sugar, try using a sugar substitute like monk fruit sweetener.
Make ahead and storage
You can bake the Christmas Bundt Cake a day in advance. Just store it in an airtight container at room temperature. It also freezes well for up to 3 months. To thaw, leave it at room temperature for a few hours.
Equipment
- Bundt Pan: For that classic shape.
- Stand Mixer: Helps achieve that fluffy, creamy texture.
- Whisk and Spatula: To mix and fold the batter evenly.
Frequently asked questions
Yes! A regular tube pan or two loaf pans can work in a pinch.
Make sure to generously grease the pan with baking spray and let the cake cool before inverting.
Absolutely! The cake is delicious on its own, but the glaze adds a nice sweet touch.
Related recipes
If you're in the mood for more holiday-inspired desserts, check out these favorites from My Sweet Precision:
Not sure what to try? Check out our complete recipe index to search for recipes, baking tips, and more!
Recipe
Christmas Bundt Cake
Equipment
- 1 bundt pan with 10-14 cup capacity
Ingredients
Cake Ingredients
- 3 cups cake flour 342 grams
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 1½ cups unsalted butter room temperature
- 3 cups granulated sugar 600 grams
- 6 large eggs room temperature
- 1 cup sour cream 230 grams
- 2 teaspoons vanilla extract
- red and green gel food coloring
Glaze Ingredients
- 1 cup confectioners' sugar optional
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
- sprinkles optional
Instructions
- Place a rack in the center of your oven. Preheat the oven to 325° Fahrenheit for 20 minutes before baking your cake. Spray the pan thoroughly with baking spray.
- In a medium bowl, whisk together cake flour, baking soda, and salt. Set aside.
- Using a stand mixer with a paddle attachment, cream the butter on medium speed for one minute. Add the granulated sugar, and continue to cream on medium speed for four minutes.
- Add eggs one at a time, mixing on low until incorporated. You will need to scrape down the sides of the mixer to ensure that all ingredients are well combined.
- With the mixer on low, slowly add the flour mixture. Add in the sour cream and vanilla extract. Scrape down sides and mix until just combined.
- Separate batter into three bowls (about 560 grams per bowl). Add 2-3 drops of red food coloring to one bowl, and add 2-3 drops of green food coloring to another bowl. The third bowl will remain white.
- Using a ¼ cup measuring cup (or ice cream scoop), drop one scoop of plain batter into the prepared pan. Using a separate scoop, drop ¼ cup of red batter on top of the plain batter. Repeat with the green batter.
- Continue to alternate between white, red, and green batters until all is gone.
- Bake the cake for 80 minutes. Halfway through the baking time, remove the pan and cover with tented aluminum foil to prevent over-browning. Test for doneness with a toothpick that should come out clean. Allow the cake to cool for 15 minutes on a cooling rack. Invert the cake and allow it to cool to room temperature.
- For the glaze, whisk together confectioners' sugar, two tablespoons of milk, and vanilla extract. Add one tablespoon of milk to thin out the frosting if necessary. Drizzle glaze over the cake immmediately and, add spinkles.
Notes and Tips
- Over-Browning: This cake takes a long time in the oven, leading to over-browning. I recommend covering with aluminum foil halfway through. My tip is to shape the foil over the cake pan before baking. That way, all you need to do is slip it on!
- Fold-In Technique: This simply means carefully mixing or adding an ingredient by gently turning one part over another. You do this with the peaches to ensure you're not over-mixing the batter.
Stacey says
The gel food coloring makes such a difference in this cake! Beautiful and vibrant and perfect for the holidays.
Heather says
Absolutely! So glad this worked out for you!