Description
This festive Christmas Bundt Cake is a moist, colorful treat perfect for holiday celebrations. Featuring a tender vanilla-flavored cake studded with sprinkles and topped with a smooth vanilla icing glaze, it's easy to make and delightful to share.
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 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
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F and spray and flour a 10-inch bundt pan with non-stick spray. Set aside.
- Mix Wet Ingredients: In a large bowl, whisk together the vegetable oil, granulated sugar, eggs, and vanilla extract until fully combined.
- Mix Dry Ingredients: In a separate large bowl, whisk together the cake flour (or flour and cornstarch mix), baking powder, and salt.
- Combine Half Dry Ingredients: Add half of the dry ingredients to the wet ingredients and stir until just combined.
- Add Milk: Pour in the milk and stir gently until combined.
- Add Remaining Ingredients: Stir in the remaining dry ingredients and the sprinkles until just combined, being careful not to over mix.
- Bake the Cake: Pour the batter into the prepared bundt pan and bake for 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cake: Let the cake cool in the pan for 5 minutes, then invert onto a cooling rack to cool completely.
- Make the Icing: While the cake cools, whisk together powdered sugar, water, and vanilla extract in a large bowl until smooth and pourable.
- Ice the Cake: Once the cake has completely cooled, pour 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 measuring cup and leveling off the excess; avoid scooping directly to prevent dense cake.
- If you don't have cake flour, substitute with 3 cups all-purpose flour mixed with 2 tablespoons cornstarch.
- For a white glaze, use clear vanilla extract; regular vanilla extract will give the icing a slight brown tint.
- Store the cake covered at room temperature for up to 5 days; for longer storage, wrap tightly and freeze in a freezer bag for up to 1 month.
- Let the cake cool completely before icing to prevent the glaze from melting.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
