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)
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.
Notes
- Use gel food coloring for vibrant colors.
- The cake can be made a day ahead and stored at room temperature.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 33g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
