Description
This festive Christmas Bundt Cake is a moist, spiced treat perfect for holiday celebrations. Infused with warm cinnamon, nutmeg, and ginger, it features tender crumb enriched with sour cream and studded with optional cranberries and nuts. Finished with a sweet vanilla glaze and colorful sprinkles, this cake is as delightful to look at as it is to eat.
Ingredients
Scale
Cake Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- ½ cup milk
- ½ cup dried cranberries (optional)
- ½ cup chopped pecans or walnuts (optional)
Glaze Ingredients
- 1 cup powdered sugar
- 2-3 tbsp milk
- 1 tsp vanilla extract
- Red and green sprinkles for decoration
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly, ensuring every crevice is coated to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter with the granulated sugar until the mixture turns light in color and fluffy in texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then mix in the vanilla extract.
- Incorporate Dairy: Add the sour cream and milk to the batter, mixing until smooth and evenly combined.
- Combine Wet and Dry: Gradually fold the dry ingredient mixture into the wet batter. Mix gently just until all the flour mixture is incorporated to avoid overmixing.
- Add Optional Mix-ins: If using, gently fold in the dried cranberries and chopped nuts evenly throughout the batter.
- Fill Pan and Bake: Pour the batter into the prepared Bundt pan, spreading it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust consistency by adding more milk if needed to get the desired thickness.
- Glaze and Decorate: Once the cake is completely cooled, drizzle the glaze over the top, allowing it to run down the sides. Sprinkle with red and green sprinkles to add a festive look.
- Optional Dusting: Just before serving, optionally dust the top with powdered sugar for an extra snowy effect.
Notes
- Ensure butter is softened for easier creaming and better texture.
- Do not overmix the batter once the dry ingredients are added to maintain cake tenderness.
- Check the cake at 50 minutes and cover with foil if the top browns too quickly.
- Allow cake to cool completely before glazing to prevent the glaze from melting off.
- You can substitute pecans or walnuts with your preferred nuts or omit them to keep the cake nut-free.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
