Holiday Bundt Cakes
Holiday Bundt Cakes are festive, flavorful, and beautifully simple. With warm spices, cozy textures, and elegant shapes right from the pan, they’re the perfect dessert for celebrations big or small. Moist, aromatic, and versatile, each slice brings joy and nostalgia to your holiday table.
Equipment
- Bundt Pan
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Spatula
- Whisk
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 1 tsp cinnamon
- 0.5 tsp nutmeg
- 0.25 tsp ground cloves
- 0.5 tsp salt
Wet Ingredients
- 1 cup unsalted butter softened
- 1.75 cups sugar granulated or brown sugar
- 3 large eggs room temperature
- 1 cup sour cream or substitute Greek yogurt
- 1 tsp vanilla extract
Optional Add-Ins
- zest of 1 orange or lemon
- 0.5 cup dried cranberries or chopped nuts
Instructions
- Preheat oven to 350°F (175°C). Thoroughly grease and flour a bundt pan.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- In a separate bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
- Stir in sour cream and vanilla extract until smooth.
- Gradually fold the dry mixture into the wet ingredients. Add citrus zest or mix-ins if using. Mix just until combined.
- Pour batter into prepared bundt pan. Smooth the top and tap to remove air bubbles.
- Bake for 45–60 minutes, or until a toothpick inserted comes out clean.
- Cool for 15 minutes in the pan before inverting onto a rack. Once cooled, drizzle with glaze or dust with powdered sugar.
Notes
This recipe is highly adaptable—use seasonal ingredients like pumpkin or cranberry, or create a spiced gingerbread base. Freezes well and tastes even better the next day. Always grease the pan thoroughly for easy unmolding.