Learn how to make the simplest Christmas bundt cake. This one is sure to wow your guests for holiday entertaining, and it’s surprisingly easy to make with only six staple ingredients.
In fact, we’re showing you how to make TWO spectacular Christmas bundt cakes today! One is a fabulous traditional bundt cake, and then we’ll share a cinnamon variation that you’ll love, too.
Both serve beautifully for your holiday parties and beyond. We can’t wait to share with you!
Is there anything more gorgeous than a beautiful bundt cake? When they are dusted with a sprinkling of powdered sugar, the effect is a snowy wonderland that is as delicious as it is stunning.
That’s why we’ve created two beautiful Christmas bundt cakes for you! You can share them with friends, family, neighbors and co-workers this year.
Make our traditional original easy pound cake recipe, or use our cinnamon pound cake recipe for a fresh, seasonal spin. These recipes are not only beautiful, you’ll be shocked at how simple they are to make.
Christmas Bundt Cake
Let a bundt pan do all the work this Christmas! Make a beautiful Christmas bundt cake for a special dessert that will have your guests ooh-ing and ahh-ing over your baking talents. We’ll never tell them how easy it really was!
Why You’ll Love It
Ingredients and Substitutions
- Butter – Unsalted butter is best for this cake. You can learn how to soften butter quickly.
- Sugar – White granulated sugar is important here, as it aids in the leavening process of pound cake, when mixing with butter.
- Eggs – Large size eggs, at room temperature for best results.
- Flour – All purpose flour is used in this recipe, you can use bleached or unbleached.
- Milk – Any milk you have on hand, from Skim to Vitamin D, for added moisture.
- Vanilla Extract – Learn how to make your own vanilla extract. You can also sub with almond or other flavors, as noted in the variations section below.
- Optional – Powdered Sugar gives the effect of snow on this Christmas bundt cake, along with fresh cranberries. Learn how to make powdered sugar here, if you don’t have any on hand.
Variations
- Make it Cinnamon – Use our Cinnamon Pound Cake recipe (as pictured in the pine tree forest version of Christmas bundt cake shown in this post).
- Switch up your Extract – Use the extract of your choice to change the flavor. Options can include almond extract, lemon or orange extract and even rum extract.
- Glaze it – Drizzle with one of our delicious glazes, icings or frosting recipes for a fresh spin!
Tools to Use
- Nordicware Wreath Bundt Pan
- Nordicware Pine Tree Forest Bundt Pan
- Mixer (You can also mix by hand)
- Liquid Measuring Cups
- Measuring Cups + Measuring Spoons
- Baking Spray (My favorite for intricate pans!)
- Wire Cooling Rack
How to Make
An overview, visit the printable recipe card for complete ingredients and instructions.
- Prep – Preheat oven and grease bundt pan.
- Make Batter – In a mixing bowl, beat the butter until light in color. Gradually incorporate sugar and beat until light and fluffy. Add eggs one at a time and blend on low, careful not to over mix. Alternate adding flour and milk, then add vanilla until smooth.
- Bake – Pour into pan and bake. Allow to cool on a wire rack before inverting the bundt cake and gently releasing from bundt pan.
- Top with Optional Powdered Sugar (for Snow) or Glaze – Top cooled pound cake with sifted powdered sugar for a snowy effect. Add fresh cranberries or any decorations you’d like.
Tips
- Combine Dry Ingredients First – This yields a fine texture, ensuring all lumps are broken up and a nice even rise.
- Beat Sugar Until Light and Fluffy – The fat (butter) and sugar hold air bubbles to create a fine texture and leaven the cake. This is important because traditional pound cakes don’t have a leavening agent like baking powder or baking soda.
- Bring Eggs and Butter to Room Temperature – This gives you a smooth texture to the bundt cake.
- Don’t Over Beat – Add eggs one at a time. This will prevent the air in the mixture from deflating. Egg acts as a leavening agent in pound cake recipes.
- Use the Toothpick Test – Insert a toothpick in the center of your bundt cake. When it comes out clean, it’s done.
Frequently Asked Questions
We love them because they are made with staple ingredients that we almost always have on hand. Furthermore, they are beautiful without much effort, because the bundt pans do so much of the work! They serve beautifully with very little extra embellishment.
You can use the toothpick test to determine when many of your favorite baked treats are done. Simply insert a toothpick into the very center of your bunt cakes, and when it comes out clean, this indicates that the bundt cake is finished. The concept indicates when the “crumb” of the cake is fully set, without extra moisture from the original batter remaining.
Serving Suggestions
- Add a glaze! Try our classic glaze, cream cheese glaze, orange glaze or lemon glaze.
- Garnish this Christmas pound cake recipe with fresh fruit, such as cranberries, strawberries or blueberries.
- We also used fresh rosemary around the base for more emphasis on the wreath effect of our Christmas bundt cake pan.
- Serve with whipped cream or top with mascarpone cream.
- Even better, try this eggnog whipped cream.
- Serve a la mode with creamy vanilla ice cream or eggnog ice cream for more holiday indulgence.
How to Store
- Room Temperature – To prevent your Christmas bundt cake from drying out, store (cooled) in an airtight container for up to three days at room temperature.
- Refrigerate – This bundt cake can be store refrigerated up to 3-4 days as well. Wrap tightly with plastic wrap and store it in a tightly sealed container to prevent drying out.
- Freeze – Wrap any leftover bundt cake in plastic wrap and store in a freezer bag to prevent any freezer odors. Bring to room temperature to serve and enjoy.
More Christmas Recipes
Christmas Bundt Cake
Ingredients
- 2 cups unsalted butter softened to room temperature
- 3 cups white granulated sugar
- 6 large eggs brought to room temperature
- 4 cups all purpose flour sifted
- 1½ cups milk Whole milk is best, but you can use what you have on hand.
- 4 teaspoons vanilla extract
Instructions
- Preheat oven to 300°F. Grease bundt cake pan and set aside.
- In a large mixing bowl, beat room temperature butter on high, until light in color (about 3 minutes). Gradually incorporate the white sugar and beat until light and fluffy, another 3 minutes.
- One at a time, add eggs on low (until just incorporated).
- Alternate adding flour and milk until batter is smooth. Add vanilla extract (on low until just incorporated).
- Pour into prepared bundt pan. Bake 1 hour 20 minutes (or until a toothpick inserted into the center comes out clean). Allow your Christmas bundt cake to cool before inverting onto a wire cooling rack and gently removing from pan.
OPTIONAL
- Top cooled pound cake with sifted powdered sugar for a snowy effect, or use a light glaze.
Julie’s Tips
- Combine Dry Ingredients First – This yields a fine texture, ensuring all lumps are broken up and a nice even rise.
- Beat Sugar Until Light and Fluffy – The fat (butter) and sugar hold air bubbles to create a fine texture and leaven the cake. This is important because traditional pound cakes don’t have a leavening agent like baking powder or baking soda.
- Bring Eggs and Butter to Room Temperature – This gives you a smooth texture to the bundt cake.
- Don’t Over Beat – Add eggs one at a time. This will prevent the air in the mixture from deflating. Egg acts as a leavening agent in pound cake recipes.
- Use the Toothpick Test – Insert a toothpick in the center of your bundt cake. When it comes out clean, it’s done.
Toppings
- Add a glaze! Try our classic glaze, cream cheese glaze, orange glaze or lemon glaze.
- Garnish this Christmas pound cake recipe with fresh fruit, such as cranberries, strawberries or blueberries.
- Serve with whipped cream or top with mascarpone cream.
- Even better, try this eggnog whipped cream.
- Serve a la mode with creamy vanilla ice cream or eggnog ice cream for more holiday indulgence.
Video
Estimated nutrition information is provided as a courtesy and is not guaranteed.
