These festive Christmas Bundt Cake recipes are moist and super delicious! The red velvet cake is piped with a homemade butter cream frosting and powdered sugar with festive nonpareils. Make it for Valentine’s Day too!
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Holiday Season
As soon as the cold weather hits here in Pennsylvania in mid to late November, I’m so ready for the holidays. Decorating the house, selecting which important Thanksgiving menu items and Christmas cookies will make the list this year, and shop till you drop Black Friday sales with friends! Whew it is so much fun!
Christmas Bundt Cake Recipes
This cake is very easy to make, although it can be intimidating for new bakers. Give it a try and read this entire post from beginning to end so you know about what substitutions you can use and little tricks and tips along the way. I got the idea to separate the eggs and beat the egg whites from Sally’s Baking Addiction. It came out moist a little less dense than my Red Velvet Spider Cupcakes.
Bundt Cake Recipes
I’ve used my bundt cake pan to make Pumpkin Gingerbread Bundt Cake and Paula Deen’s Almond Sour Cream Pound Cake which is incredible! Having a bunt cake pan on hand is great for dessert making.
Don’t you just love the close up of this cake?
Amazon Affiliate Links
Disclaimer: Below are some Amazon affiliate links which means, if you make a purchase, I will receive a small commission but, the price you pay is the same. It’s so simple to put these items in your cart and buy them when you’re ready along with your other holiday shopping!
Bundt Cake Pan
I used a 9″ Pampered Chef stoneware bundt cake pan that my mother-in-law gave me to make Jewish Apple Cake but, I just haven’t gotten around to making that particular recipe yet. However, you can use a metal bundt cake pan as shown below.
Cake Batter
Cake Batter Ingredients
- 2 cups sifted flour
- 1 & 3/4 cups sugar
- 1 tsp salt
- 1 tbsp unsweetened cocoa powder
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 2 large eggs, separated
- 3/4 cup vegetable oil
- 1 cup full fat buttermilk
This red velvet cake batter is made red with a one ounce bottle of red food coloring or two tablespoons. It always seems to be on sale during the holidays along with all of the festive baking items.
I also use one tablespoon of unsweetened cocoa powder in this recipe and one cup of full fat buttermilk. I think it’s better than using the substitute I mention below but, in a pinch, you can use the substitute below. I know how there are times you just came back from the grocery store and don’t want to go back out for one thing.
I beat the egg whites until foamy as pictured below and then added them to the cake batter. Doing so makes the cake moist and gives it a nice texture.
This oil spray contains flour. I like using it for baking and I put a lot in the bundt pan because I want it to pop out easily.
TIP: Use the plate you’re serving it on and hold the plate to the pan and flip it over gently. The cake should loosen easily and fall into the serving plate.
Then, put the cake batter into the well-greased pan and bake at 350F for about 45 minutes or until a toothpick comes out of the center of the cake clean.
Buttercream Frosting
- 2 cups sifted confectioners sugar
- 6 tbsp softened butter
- 1 tsp clear vanilla extract (optional)
Cake Decoration
- 1 tbsp confectioners sugar
- 1 tbsp red, white, and green nonpareils or sprinkles
Substitutions
- Although I don’t suggest using a buttermilk substitute for this this recipe, it can be done. See my buttermilk substitute recipe below.
- Use corn or canola oil instead of vegetable oil.
- Use regular vanilla extract instead of clear if you choose.
- Add sweetened coconut flakes on top of the icing instead of powdered sugar.
- Use sprinkles instead of nonpareils.
How to Make a Buttermilk Substitute
Add one tablespoon of lemon juice, white vinegar, or 1 and 3/4 teaspoon of cream of tarter to a one cup measuring cup. Then, add whole milk up to the one cup measurement. Let it stand on your counter for about five minutes and stir it.
Store this cake in the refrigerator if using the butter cream frosting. Plus, it’ll stay fresh longer than leaving it on the counter.
Simple Bundt Cake Decorating
You don’t have to make a buttercream frosting for bundt cakes if you don’t have time. Just sift powdered sugar on top of the cooled bundt cake.
Below is my Pumpkin Gingerbread Bundt Cake and it’s decorated with sifted powdered sugar and some holly leaves. It too is an impressive holiday dessert that’s perfect for Thanksgiving, Christmas or Hanukkah.
Christmas Bundt Cake Recipes are generally easy-to-make and decorate. Your family and friends will love them as they’re perfect to bring to holiday parties.
Make this delicious recipe for Valentine’s Day too!
See more desserts and Christmas recipes.
Christmas Bundt Cakes
Equipment
Ingredients
Cake Batter
- 2 cups sifted flour you can buy it sifted
- 1 3/4 cups sugar
- 1 tsp salt
- 1 tbsp unsweetened cocoa powder
- 2 tbsp red food coloring or a one ounce bottle
- 1 tsp vanilla extract
- 2 large eggs, separated
- 3/4 cup vegetable oil
- 1 cup full fat buttermilk
Cake Decoration
Buttercream Frosting
- 2 cups sifted confectioners sugar
- 6 tbsp softened butter
Other
- 1 tbsp confectioners sugar
- 1 tbsp red, white and green nonpareils or sprinkles
Instructions
- First, preheat oven to 350F or 180C.
- Next, in a large mixing bowl, add sifted flour, baking powder, baking soda, salt and cocoa.
- Then, in a separate large mixing bowl, add oil, buttermilk, sugar, vanilla, food coloring and egg yolks. Mix well.
- Next, begin to add 1/2 cup of the flour mixture to the sugar mixture and mix until combined. Keep adding about a 1/2 cup of flour mixture until well mixed.
- Next, beat eggs with mixer on high until for about one minute. Then add them to the cake batter and continue to mix.
- Then, pour the cake batter into an oil sprayed or greased 9" bundt pan. Bake at 350F for 45 min. Let cake cool 30 min before applying icing.
Buttercream Frosting
- First, with an electric mixer, add softened butter to a large mixing bowl.
- Then, slowly add in the confectioner's sugar and mix until smooth and creamy. If the frosting is too thick, you're butter may not have been soft enough but, let it become room temperature or just put it directly into a plastic piping bag or plastic baggie.
Cake Decoration
- First, as stated above, put the frosting directly into a plastic piping bag or use a plastic baggie and cut the tip about 1/2 inch.
- Then, add four piping strips as shown.
- Next, push the icing to the other side of the baggie and cut a 1/4 inch tip. Add smaller pipping to the cake in between the larger ones as shown.
- Then, add red, white and green nonpareils to the frosting.
- Last, top the cake with sifted confectioners sugar.
Notes
Nutrition
