This Christmas Bundt Cake is a true holiday showstopper, delivering a swirl of festive colors, rich buttery flavor, and a soft, tender crumb that never fails to wow a crowd. With classic vanilla and almond notes, a joyful red-and-green marbled interior, and a sweet glaze to finish, this cake effortlessly brings cheer to any table. I adore how fun it is to make—and even more fun to serve—because each slice reveals its vibrant holiday spirit. If you’re looking for a delicious and striking centerpiece for your celebrations, this Christmas Bundt Cake checks every box!

Christmas Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe is that it uses essential, everyday ingredients that all contribute something special. Each one is handpicked to help give this Christmas Bundt Cake its melt-in-your-mouth texture, lovely buttery flavor, and all that dazzling holiday color.

All-purpose flour: Acts as the sturdy base, ensuring your cake holds its gorgeous shape and swirls after baking.
Baking powder: Gives the cake a lift, creating a light, fluffy crumb that’s never dense or heavy.
Baking soda: Reacts with the sour cream for extra tenderness and just the right rise.
Salt: Balances the sweetness and enhances the flavors of the extracts.
Unsalted butter: Provides richness and that irresistible homemade taste—make sure it’s softened for the fluffiest result.
Granulated sugar: Sweetens the cake and helps create a perfectly moist texture.
Large eggs: Bind everything together while giving structure and richness to every slice.
Vanilla extract: Brings warmth and depth that pairs beautifully with the almond.
Almond extract: Adds a subtle nutty, festive note that makes this Christmas Bundt Cake truly special.
Sour cream: Guarantees moisture and a tender crumb—don’t skip it!
Whole milk: Loosens the batter just enough for smooth swirling and perfect baking.
Red and green food coloring: Infuses eye-catching holiday colors into every swirl (I love to use gel for extra vibrancy).
Powdered sugar: The key to a smooth, sweet glaze that drapes beautifully over your cooled cake.
Milk (for glaze): Adjusts the consistency of your glaze—add just enough for the perfect drizzle.
Holiday sprinkles (optional): Adds sparkle and an extra dash of festive cheer on top!

How to Make Christmas Bundt Cake

Step 1: Prepare Your Bundt Pan and Oven

Start by preheating your oven to 350°F (175°C). This ensures even baking from the very first minute. Grease your 10-cup Bundt pan generously—get every nook and cranny, either with butter and a dusting of flour or a baking spray. A well-prepared pan means your Christmas Bundt Cake will release easily and beautifully.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step not only evenly distributes the leavening but also prevents any clumps of flour from lurking in your finished cake. Set aside for now, as you’ll add these gradually to the wet ingredients later for the best texture.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar together until the mixture is light, pale, and fluffy—this usually takes about 3-4 minutes. Creaming really helps aerate the batter, giving your Christmas Bundt Cake that signature soft, tender crumb. Take your time with this step for the dreamiest texture!

Step 4: Add Eggs and Extracts

Beat in the eggs one by one, making sure each is fully incorporated before adding the next. This helps the batter stay silky-smooth. Stir in the vanilla and almond extracts; together, they create that nuanced, classic holiday flavor that’s so rewarding when you slice into the cake.

Step 5: Incorporate Sour Cream and Dry Mixture

Blend in the sour cream for moisture and tang, then add the dry ingredients alternately with the whole milk, mixing just until combined. This method keeps the batter tender and ensures your Christmas Bundt Cake won’t be tough.

Step 6: Divide and Color the Batter

Pour the batter equally into three bowls. Tint one with red food coloring, one with green, and keep the third plain for that wonderful marbled effect. A few drops of gel color should do the trick; adjust until you reach vibrancy you love! Mixing the colors is such a fun, creative moment—enjoy it!

Step 7: Swirl and Bake

Spoon alternating dollops of each color batter into the prepared Bundt pan. Once filled, take a butter knife and gently swirl through the batter to create that iconic marbled pattern—don’t over-mix, or you’ll lose the distinct colors. Bake for 50–60 minutes until the cake is golden and a toothpick inserted comes out clean.

Step 8: Cool and Glaze

Let your cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to finish cooling. For the glaze, whisk together powdered sugar and 2–3 tablespoons of milk until smooth and pourable. Drizzle over the cooled cake and shower with holiday sprinkles, if you like—they’re a truly festive finishing touch!

How to Serve Christmas Bundt Cake

Garnishes

For a magical finishing touch, drizzle the entire cake with the simple glaze and let it cascade down the pretty Bundt curves. Add a whimsical flurry of holiday sprinkles while the glaze is still wet, or try dusting with a bit of powdered sugar for a snow-dusted effect. A few fresh cranberries or rosemary sprigs nestled around the cake base can also boost the holiday vibe.

Side Dishes

Pair your Christmas Bundt Cake with freshly brewed coffee, black tea, or even a decadent homemade hot chocolate. A bowl of lightly sweetened whipped cream or a scoop of vanilla ice cream on the side echoes the cake’s richness and elevates each slice into something truly celebratory.

Creative Ways to Present

Holiday gatherings call for drama and delight, so set your Christmas Bundt Cake on a cake stand, nestled on a bed of evergreen sprigs. You can slice and fan out the pieces on a festive platter for easier serving, or stack mini Christmas-themed figurines around the cake for a bit of playful flair. For edible gifts, wrap slices in parchment and tie with twine for a sweet, shareable treat.

Make Ahead and Storage

Storing Leftovers

To keep your Christmas Bundt Cake fresh and luscious, store it covered at room temperature for up to three days. I recommend wrapping the cake tightly with plastic wrap or placing it in an airtight container. This prevents it from drying out and lets those almond and vanilla flavors deepen over time.

Freezing

Yes, you can absolutely freeze this cake! Once fully cooled (and before glazing), wrap the cake or individual slices tightly in plastic wrap and then aluminum foil. Place in a freezer-safe bag or container. It will keep well for up to 2 months. Thaw at room temperature, then glaze just before serving for the best texture and flavor.

Reheating

If you love a slightly warm slice, pop individual pieces in the microwave for 10–15 seconds or gently warm them in the oven at 300°F for a few minutes. This brings back that fresh-from-the-oven aroma and makes the glaze a little gooey—such a comforting treat!

FAQs

Can I use low-fat sour cream or milk?

You can, but keep in mind that full-fat sour cream and whole milk provide the best texture and richness for a festive Bundt. Reduced-fat versions might make the cake a bit lighter, but you may lose some of that signature tenderness and flavor.

What’s the secret to getting the cake out of the Bundt pan intact?

The key is thorough greasing—use butter and flour or a quality nonstick baking spray, making sure to cover every groove of your pan. Also, let the cake cool in the pan for 15 minutes before inverting to help it release cleanly and beautifully.

Can I make this Christmas Bundt Cake ahead of time?

Yes! This cake tastes wonderful a day after baking, and the flavors deepen overnight. Just keep it well covered to maintain its splendid moisture and freshness.

What if I don’t have almond extract?

No worries! You can simply use more vanilla for a classic flavor, or try a touch of orange or lemon extract for a refreshing twist. Almond does deliver a characteristic holiday note, but your cake will still be delicious without it.

How can I get really vibrant red and green colors in the cake?

Gel food coloring is your best friend here—it adds intensity without thinning the batter. Add a little at a time until you reach the shade you want. Liquid food coloring may work in a pinch, but the color likely won’t be as bold.

Final Thoughts

If you’re searching for a crowd-pleasing, joyful dessert that brings the magic of the holidays into every bite, this Christmas Bundt Cake delivers—and then some! It’s fun to make, gorgeous to look at, and a true delight to eat. I hope you give it a try and make it a part of your festive traditions for years to come.

Christmas Bundt Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 22 reviews

Author: admin
Total Time: 1 hour 20 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Christmas Bundt Cake is a festive and colorful dessert perfect for holiday gatherings. With swirls of red and green in a marbled pattern, this cake is not only visually appealing but also delicious with hints of almond and vanilla.

Ingredients

Scale

Dry Ingredients:

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients:

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup sour cream
1/2 cup whole milk

Additional:

Red and green food coloring
1 cup powdered sugar
2–3 tablespoons milk
Holiday sprinkles (optional)

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 10-cup Bundt pan thoroughly.
Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Mix Wet Ingredients: In a large bowl, cream the butter and sugar, then add eggs one at a time. Mix in the extracts and sour cream. Alternate adding dry ingredients and milk.
Color and Swirl Batter: Divide batter into three bowls, tint one red, one green, and leave one plain. Spoon alternating colored batters into the pan and swirl lightly.
Bake: Bake for 50–60 minutes until a toothpick comes out clean. Cool in pan before transferring to a rack.
Make Glaze: Whisk powdered sugar and milk for glaze. Drizzle over cooled cake and add sprinkles if desired.