Nothing screams holiday season like a beautifully decorated, mouth-watering, festive Christmas Bundt cake. Green and red batter are swirled with white for classic holiday color inside and out on this perfect holiday dessert.
The secret? It uses a box of cake mix as an easy shortcut. Gasp! I know, I know, it’s not homemade, but who has time to make everything from scratch when you’re busy with holiday preparations?
But even though it isn’t homemade, it has some homemade touches, like almond extract in the batter and coffee creamer in the glaze. No one will know you cheated on this holiday recipe that’ll have the family ooh-ing and aah-ing in no time!
For exact amounts needed see the recipe card below
- White cake mix
- Vegetable oil
- Almond extract
- Red and green food coloring
- Powdered sugar
- Vanilla coffee creamer: Use milk if you don’t have coffee creamer.
🥣How to Make Christmas Bundt Cake
- Prepare your cake mix as directed on the box, but stir in almond extract. It makes a big difference in the flavor of the cake.
- Once your batter is ready, split it into three separate mixing bowls. We will dye one bowl green, one red, and the third one white.
- Grease your Bundt pan and pour in the white cake mix. Then, dollop the red and green batter over the top. Use a skewer or knife to swirl the batters together gently. It creates a beautiful marbled effect when you cut into the cake.
- Pop your cake into the oven and bake for 45-55 minutes, or until a toothpick inserted comes out clean. Let the cake cool for 10 minutes before inverting it onto a cooling rack.
- While your cake is cooling, whisk together your powdered sugar and coffee creamer to create your glaze. If it’s too thick, add a little more creamer. We want a thick yet drizzly consistency. Once your cake is completely cool, drizzle that glaze all over it.
- Finally, add holiday sprinkles and let the glaze set for about 15 minutes.
Here are some ideas to make this delicious Bundt cake even more spectacular.
- Berries and mint: Add a pop of color by decorating the cake with fresh berries and mint leaves.
- Edible decorations: I love using edible embellishments like chocolate curls or sugar pearls.
- Sugared cranberries: Sparkling cranberries make the perfect addition to this Christmas cake.
🍰How to Store
Cover your cake with a cake save or another airtight container to prevent drying. It will stay fresh for 4-5 days.
Be sure to check out the step by step instructions
- Prep is essential: Before you even think about mixing those ingredients, make sure your Bundt pan is well-greased. This is crucial for easy cake removal. Use a pastry brush to get into all those nooks and crannies.
- Be patient: Opening the oven door can lead to uneven baking or a deflated cake.
- Cool it down: Let the cake cool down in the pan for about 10-15 minutes before attempting to remove it. This will prevent it from breaking apart.
Absolutely! You can use any cake mix for a Bundt cake. Just remember to adjust the baking time according to the size of your Bundt pan.
One common culprit of a dry Bundt cake is over-baking. To avoid this, check your cake for doneness about 10 minutes before the recipe suggests. A cake tester or toothpick should come out with a few moist crumbs.
This usually happens when the pan isn’t adequately greased or if you try to remove the cake from the pan without letting it cool for 10 minutes.
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Christmas Bundt Cake Recipe
- 1 box white cake mix 15.25 ounces
- 1 tablespoon almond extract
- Red food coloring
- Green food coloring
- 2 cups powdered sugar
- 2-3 tablespoons vanilla coffee creamer
- Holiday sprinkles
Ingredients called for on cake mix box
- 1 cup water
- 3 eggs
- 1/3 cup vegetable oil
- Preheat oven to 350 degrees and grease your Bundt pan.
- Prepare the cake mix according to the box directions, adding 1 tablespoon of almond extract.1 box white cake mix, 1 tablespoon almond extract, 1 cup water, 3 eggs, 1/3 cup vegetable oil
- Separate the cake batter into three separate bowls.
- Dye one bowl green one bowl red, and leave one white.Red food coloring, Green food coloring
- Pour the white cake mix into the prepared Bundt pan.
- Drop the red and green cake batter over the top and gently swirl the batter together with a skewer or knife.
- Bake for 45-55 minutes until an inserted toothpick comes out clean.
- Cool the cake for 10 minutes. Then, invert the Bundt pan over a cooling rack until the cake comes out of the pan. Let the cake cool completely.
- Whisk together the powdered sugar and two tablespoons of coffee creamer in a medium bowl. Add more creamer if the glaze is not a thick, drizzle consistency.2 cups powdered sugar, 2-3 tablespoons vanilla coffee creamer
- Drizzle the glaze over the top of the cake. Then, add your holiday sprinkles.Holiday sprinkles
- Let the glaze set for about 15 minutes until hardened.
- Cover and store leftover cake for up to 5 days.
- You can use a different flavor of coffee creamer or substitute milk.
- Make sure your Bundt pan is well-greased. This is vital for easy cake removal. Use a pastry brush to get into all those nooks and crannies.
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Nutrition facts are estimates.