Christmas Bundt Cake

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.

Prep Time: 15

Cook Time: 1 20

Total Time: 1 35

Servings: 16

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.

Heather's Helpful Hints

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.

Nutrition

This recipe was found on My Sweet Precision. Thank you for visiting!