Christmas Bundt Cake Recipes are the heart of holiday baking here at BeamRecipes, where warmth meets simplicity. Hi, I’m Amanda — and for me, cooking has always been about creating comfort, connection, and joy. At BeamRecipes, I share easy, wholesome dishes that feel like home, and this festive Bundt cake is no exception. Inspired by cozy family gatherings and the scents of citrus and spice, it’s a celebration baked right into every slice. Whether you’re new to baking or a seasoned cook, my goal is to make every recipe approachable, heartfelt, and full of flavor worth sharing.
Serving Versatility Christmas Bundt Cake Recipes
This show-stopping Christmas Bundt cake can be dressed up or down for any occasion. Serve it as a centerpiece dessert with a glossy glaze, dust it with powdered sugar for a rustic holiday charm, or slice it alongside a cozy cup of hot cocoa or mulled wine. It also makes a thoughtful homemade gift when baked in mini Bundt pans for friends, teachers, or neighbors.
Ingredients:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup sour cream
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- ½ cup dried cranberries
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Optional glaze: 1 cup powdered sugar, 2 tablespoons orange juice
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large mixing bowl, beat the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla and orange zest.
- Alternate adding the dry ingredients and sour cream, beginning and ending with the dry mixture. Mix just until combined.
- Gently fold in the dried cranberries.
- Pour the batter evenly into the prepared Bundt pan and smooth the top.
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- For the glaze, whisk powdered sugar and orange juice until smooth and drizzle over the cooled cake.
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 12 slices
Calories: Approximately 320 per serving
Why You’ll Love This Recipe
- Quick preparation: Simple ingredients and easy steps make it weeknight-friendly.
- Budget-friendly ingredients: Common pantry staples keep costs low while delivering big flavor.
- Big, cozy flavor: The blend of citrus, spice, and cranberry embodies holiday warmth.
- Nutritional value: Cranberries add a pop of antioxidants and natural sweetness.
- Customizability: Add nuts, swap citrus, or use a flavored glaze to make it your own.
Cultural or Cooking Technique Note
The Bundt cake, originally inspired by the German “Gugelhupf,” gained popularity in America in the 1950s. Its signature ring shape ensures even baking and a golden crust, making it a beloved choice for festive gatherings. The design itself turns any cake into a centerpiece — no intricate frosting needed.
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream for a dessert that melts hearts.
- Pair slices with spiced tea or hot cocoa for a comforting afternoon treat.
- Wrap mini Bundt cakes in cellophane with a festive ribbon as edible gifts.
- Add fresh cranberries and rosemary sprigs for a winter wonderland presentation.
Pro Tips for Success
- Use room-temperature ingredients to ensure a smooth, even batter.
- Grease the Bundt pan carefully, getting into every groove to avoid sticking.
- Don’t overmix the batter — this keeps the cake light and tender.
- Let the cake cool slightly before glazing to achieve that perfect drip.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5. To freeze, wrap slices individually and store for up to 3 months. Reheat in the microwave for 15–20 seconds or warm briefly in the oven at 300°F for a fresh-from-the-oven feel.
5 Common Mistakes to Avoid
- Not greasing the Bundt pan properly: Every groove needs attention — even a small missed spot can cause the cake to stick and break apart when unmolding.
- Overmixing the batter: Mixing too much after adding the flour can make the cake dense instead of soft and tender.
- Skipping room-temperature ingredients: Cold butter or eggs can cause the batter to curdle and bake unevenly.
- Overbaking the cake: Bundt cakes can dry out easily — check for doneness a few minutes before the timer goes off.
- Glazing a warm cake: Always let the cake cool completely before glazing, or the glaze will slide off instead of setting beautifully.
4 Frequently Asked Questions
1. Can I make this Bundt cake ahead of time?
Yes! You can bake the cake a day in advance. Keep it covered at room temperature, and glaze it just before serving for the freshest look.
2. Can I use frozen cranberries instead of dried?
Absolutely. Just thaw and pat them dry before folding into the batter to prevent excess moisture.
3. What if I don’t have a Bundt pan?
You can use a tube pan or two loaf pans instead. Adjust baking time slightly — start checking around 45 minutes.
4. How can I make this cake more festive?
Try adding a drizzle of white chocolate, a sprinkle of crushed peppermint, or a dusting of powdered sugar with sugared cranberries on top.
Closing Paragraph
This Christmas Bundt Cake is a beautiful reminder that holiday baking doesn’t have to be complicated to be impressive. With its fragrant spices, tender crumb, and simple glaze, it’s a dessert that’s both nostalgic and effortless. Bake it once, and it’ll become a holiday staple in your kitchen. Share your version with loved ones — and don’t forget to leave a comment with your favorite holiday twist!
🎀 Final Thoughts
Every December, I bake this cake and fill the house with the scent of citrus and spice — it feels like Christmas in every slice. I hope it brings the same warmth and happiness to your table. From my kitchen to yours, happy baking and happy holidays!
Christmas Bundt Cake Recipes
Equipment
- Bundt Pan
- Mixing Bowls
- Whisk
- Electric Mixer
- Cooling Rack
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter softened
- 4 large eggs
- 1 cup sour cream
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 tbsp orange zest
- 1/2 cup dried cranberries
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Optional Glaze
- 1 cup powdered sugar
- 2 tbsp orange juice
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large mixing bowl, beat the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla and orange zest.
- Alternate adding the dry ingredients and sour cream, beginning and ending with the dry mixture. Mix just until combined.
- Gently fold in the dried cranberries.
- Pour the batter evenly into the prepared Bundt pan and smooth the top.
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- For the glaze, whisk powdered sugar and orange juice until smooth and drizzle over the cooled cake.