Christmas Bundt Cake

Every December, my kitchen feels like it’s wearing a Christmas sweater. The counters get messy with flour, my mixer works overtime, and the smell of vanilla and sugar seems to hug every corner of the house.

And right in the middle of all that holiday chaos, I always make one cake that steals the show—this Christmas Bundt Cake.

It’s colorful, it’s cheerful, and it makes people smile the second it’s sliced. Kids get wide-eyed when they see the red and green swirls, while adults usually go back for “just one more piece.”

I love how something so simple can look so festive—like it was made for a Christmas party photo. The glaze drips down beautifully, and those little sprinkles on top? They’re tiny bits of holiday magic.

This cake has become a tradition in my home, and honestly, it never feels like Christmas until I bake it.

If you’re the kind of person who loves sharing desserts that get a little “wow” moment before the first bite, this is the cake you’ll want on your table.

Table of Contents

Christmas Bundt Cake Recipe

Ingredients

For the Cake Batter:

3 cups (360 g) all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp fine salt
1 cup (225 g) unsalted butter, softened to room temperature
2 cups (400 g) granulated sugar
4 large eggs, room temperature
1 tbsp pure vanilla extract
1 cup (240 ml) whole milk, room temperature
½ cup (120 g) full-fat sour cream, room temperature

For Coloring the Batter:

Red gel food coloring (use a concentrated, no-taste version)
Green gel food coloring

For the Glaze and Decoration:

2 cups (240 g) powdered sugar, sifted
3–4 tbsp milk (adjust for desired glaze consistency)
1 tsp vanilla extract
Holiday sprinkles (tiny holly leaves, red sugar pearls, and white nonpareils as shown in the photo)

Instructions

Grease a 10–12 cup Bundt pan thoroughly with softened butter, making sure to get into every groove.
Lightly dust with flour, tapping out excess. This ensures clean edges and prevents sticking.
In a large mixing bowl, beat the softened butter and granulated sugar with a hand mixer or stand mixer on medium-high speed for 3–4 minutes until pale, fluffy, and creamy.
Scrape down the sides of the bowl halfway through for even mixing.
Beat in the eggs, one at a time, mixing well after each addition.
Add the vanilla extract and continue mixing until smooth.
Reduce mixer speed to low. Add the dry ingredients in three additions, alternating with the milk and sour cream. Begin and end with the dry mixture.
Mix just until combined—do not overmix to avoid a dense cake.
Separate the batter evenly into three bowls.
Leave one bowl plain (this will be the white batter).
Tint one bowl with red gel food coloring until vibrant.
Tint the last bowl with green gel food coloring until bright.
Spoon about half of the plain batter into the prepared Bundt pan.
Add a layer of red batter directly on top, followed by green.
Repeat layering with the remaining batters, pouring them gently in the center each time so the colors push outward naturally, creating a swirl pattern when sliced.
Smooth the top lightly with a spatula.
Place the pan in a preheated oven at 350°F (175°C).
Bake for 50–60 minutes, or until a skewer inserted into the deepest part comes out clean.
If the cake browns too quickly on top, loosely tent with foil halfway through baking.
Let the cake cool in the pan for 15 minutes only.
Carefully invert onto a wire rack and allow to cool completely before glazing (important, or the glaze will melt).
In a bowl, whisk together sifted powdered sugar, milk, and vanilla until smooth and pourable but not too runny.
Drizzle generously over the cooled Bundt cake, letting it drip naturally down the sides.
Immediately sprinkle with holiday-themed sprinkles: holly leaves, red pearls, and white nonpareils as shown in the photo.
Let the glaze set for at least 20 minutes before slicing.
Slice thick pieces to showcase the festive red, green, and white swirls inside. Perfect as a holiday centerpiece and even more stunning under warm lights.

How Do You Keep a Bundt Cake Moist?

A moist Bundt cake is all about balance and care. Here are the most helpful tips:

Do not overbake: Take the cake out as soon as a toothpick comes out clean.
Use sour cream or yogurt: These add richness and keep the cake soft.
Measure ingredients correctly: Too much flour makes a cake dry.
Store properly: Keep the cake in an airtight container once cooled.
Avoid slicing too early: Cutting while hot makes moisture escape.

How Do You Make a Christmas Bundt Cake From Scratch?

Making this cake from scratch is simple when you follow the right steps:

Mix dry ingredients: Flour, baking powder, and a little salt.
Cream butter and sugar: Beat until light and fluffy.
Add eggs and vanilla: Mix until smooth.
Fold in sour cream and milk: Creates a soft texture.
Divide batter and color: Keep one white, tint one red, and one green.
Layer batter in Bundt pan: Spoon one color at a time for swirls.
Bake at 350°F (175°C): Until a toothpick comes out clean.
Cool and glaze: Drizzle glaze and add sprinkles for a festive look.

Can I Make a Christmas Bundt Cake Ahead Of Time?

Yes, you can prepare it in advance without losing freshness.

Bake a day early: Keep it in an airtight container at room temperature.
Glaze later: Add the glaze and decorations on the day of serving.
Reheat if needed: Warm slices in the microwave for a few seconds before serving.

What Flavors Work Best For a Christmas Bundt Cake?

The flavor should feel festive but still simple. Popular options include:

Classic vanilla: Soft, buttery, and crowd-pleasing.
Almond: Light and slightly nutty taste.
Citrus (lemon or orange): Fresh twist that pairs with holiday colors.
Spiced cake: Cinnamon, nutmeg, and ginger for a warm holiday feel.

Do I Need a Special Bundt Pan For This Recipe?

A Bundt cake needs its unique pan to hold the shape.

Yes, you need a Bundt pan: Regular round pans won’t create the same look.
Use a 10–12 cup Bundt pan: This is the standard size.
Non-stick works best: Easier release and cleaner design.

Can I Use Cake Mix To Make a Christmas Bundt Cake?

Yes, cake mix can be used as a shortcut.

Choose vanilla or white cake mix: Best base for coloring.
Add sour cream or pudding mix: Makes it richer and moist.
Follow box instructions but adjust: Layer the batter with red and green food coloring for the swirl effect.

How Do You Prevent a Bundt Cake From Sticking To The Pan?

Sticking is a common problem, but easy to avoid with care.

Grease every corner: Use softened butter or oil with a brush.
Dust with flour: Lightly coat after greasing for extra protection.
Non-stick Bundt pan: Always choose good quality pans.
Cool before removing: Let the cake rest 10–15 minutes before inverting.

How Do You Get The Red And Green Swirl Effect In The Cake?

The swirl is what makes this cake special.

Divide the batter: Into three bowls.
Color two portions: One red, one green, keep one plain.
Layer colors in the pan: Spoon a bit of each one after another.
Do not overmix: Let colors naturally swirl when baking.

What’s The Best Way To Store a Bundt Cake?

Storage keeps the cake tasting fresh longer.

Room temperature: Keep in an airtight container up to 3 days.
Refrigerator: Store covered for up to 5–6 days.
Protect from air: Wrap slices in cling film or foil if storing cut pieces.

Can You Freeze a Christmas Bundt Cake?

Yes, it freezes well if wrapped correctly.

Cool fully before freezing: Never freeze a warm cake.
Wrap tightly: Use cling film and then foil for best protection.
Freeze whole or sliced: Both work fine.
Thaw overnight: In the fridge or at room temperature before serving.