Description
A festive and colorful Christmas Bundt Cake featuring a moist vanilla-flavored batter packed with sprinkles, topped with a smooth vanilla icing glaze. Perfect for holiday gatherings and celebrations.
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 white flour + 2 Tablespoons cornstarch whisked together
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk (2%)
- ¼ cup sprinkles (jimmies or quins work best)
For the Icing
- 1 ½ cups powdered sugar
- 1-2 tablespoon water
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat oven to 350°F and spray and flour a 10" 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 combined.
- Mix Dry Ingredients: In a separate large bowl, whisk together the flour, baking powder, and salt.
- Combine Half Dry with Wet: Add half of the dry ingredients to the wet ingredients and stir until combined.
- Add Milk: Pour in the milk and stir until combined.
- Add Remaining Dry Ingredients and Sprinkles: Add the remaining dry ingredients and the sprinkles, and stir until just combined.
- Bake the Cake: Pour the batter into the prepared bundt pan and bake for 55 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 5 minutes before inverting it onto a cooling rack to cool completely.
- Make the Icing: While the cake cools, whisk powdered sugar, water (1 to 2 tablespoons), and vanilla extract together in a large bowl until smooth.
- Glaze the Cake: Once the cake is completely cooled, pour the icing over the top.
- Decorate: Optionally, decorate with additional sprinkles on top of the icing.
Notes
- Use room temperature eggs and milk for best results.
- Measure flour by spooning it into the measuring cup and leveling it off instead of scooping directly.
- If you don't have cake flour, mix 3 cups all-purpose flour with 2 tablespoons cornstarch as a substitute.
- For a white glaze, use clear vanilla extract. Regular vanilla will tint the icing slightly brown.
- Store the cake covered for up to 5 days. For longer storage, wrap well and freeze in a freezer bag for up to 1 month.
- Leave a review and rating to support the recipe creator.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
