Description
This festive Christmas Bundt Cake is a delightful holiday treat featuring warm spices like cinnamon, nutmeg, and ginger. Moist and tender, it combines a creamy sour cream-based batter with optional dried cranberries and nuts for added texture and flavor. Finished with a vanilla glaze and colorful red and green sprinkles, this cake is perfect for holiday gatherings and celebrations.
Ingredients
Scale
Dry 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
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- ½ cup milk
Optional Add-ins
- ½ cup dried cranberries (optional)
- ½ cup chopped pecans or walnuts (optional)
Glaze
- 1 cup powdered sugar
- 2-3 tbsp milk
- 1 tsp vanilla extract
Decoration
- Red and green sprinkles
- Powdered sugar for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly, ensuring all crevices are well-coated to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger. Set this mixture aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cake crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract for added aroma and flavor.
- Add Sour Cream and Milk: Mix in the sour cream and milk until the batter is smooth and well combined. These ingredients add moisture and richness to the cake.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, mixing just until incorporated to avoid overworking the batter which can lead to a dense cake.
- Fold in Optional Add-ins: If using, gently fold in the dried cranberries and chopped nuts to distribute evenly without crushing them.
- Fill the Pan: Pour the batter into the prepared Bundt pan, spreading it evenly with a spatula.
- Bake: Bake in the preheated oven for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes, then carefully invert it onto a wire rack to cool completely, preventing sogginess from steam.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar, 2-3 tablespoons of milk, and vanilla extract until smooth. Adjust the milk quantity to achieve your desired glaze consistency.
- Glaze the Cake: Once the cake is fully cooled, drizzle the vanilla glaze evenly over the top, allowing it to flow down the sides for a decorative finish.
- Decorate: Immediately sprinkle red and green sprinkles over the glaze for a festive holiday look. Optionally, dust the top with powdered sugar just before serving for an added touch of elegance.
Notes
- For best results, ensure butter is softened to room temperature for easier creaming.
- You can substitute pecans with walnuts or omit nuts entirely for nut-free preferences.
- Dried cranberries add a tart contrast, but you can swap them for dried cherries or raisins if preferred.
- Make sure the cake is completely cooled before glazing to prevent the glaze from melting off.
- Store the cake covered at room temperature for up to 3 days or refrigerate for extended freshness.
