introduction
Christmas Bundt Cakes are a simple and tasty holiday cake you can make at home. This cake mixes warm spices with a hint of mint and rum flavor. It bakes in a Bundt pan into a pretty ring shape that looks good on the table. The cake is soft and moist. It is easy to slice and serve to family and friends.
If you enjoy small cakes and sweet treats, you might also like a cozy cupcake recipe like apple cupcakes with salted caramel frosting. This cake is a good dessert for busy days. It does not need fancy frosting to taste great. A light dusting of powdered sugar and a few festive toppers are enough.
Why You’ll Love This Christmas Bundt Cakes
You will love this cake because it mixes classic holiday tastes in a simple way. The ginger and rum extract give warmth and depth. The peppermint adds a bright note that feels like the season. The batter uses basic pantry items and buttermilk to keep the cake soft. The Bundt shape makes it look special without a lot of work. You do not need to frost the cake, so it is fast to finish.
This cake also works for many events. Make it for a family dinner, a work potluck, or a holiday gift. It slices well, so it serves many people. You can change the toppings to match your holiday style. Use candy canes, crushed gingerbread, or simple powdered sugar. Each choice gives a different look and small flavor twist.
Why Make This Recipe
Make this recipe when you want a holiday cake that is easy and quick. The steps are clear and use tools most people have. It is a great choice if you want a dessert that looks pretty but does not take hours. The cake uses warm and fresh flavors that many people like. It also makes a good beginner cake for new bakers. The instructions are forgiving: do not overmix, and you will have a moist cake.
This cake also keeps well. You can bake it a day ahead and still serve it fresh. It travels well if you need to take it to a party. The bright peppermint and warm ginger give a festive feel even without heavy decoration.
What You Need for Christmas Bundt Cakes
You need a few common items and a Bundt pan. Use a 10-12 cup Bundt pan for best shape. You also need a mixing bowl, a whisk, an electric mixer or a strong spoon, and a wire rack for cooling.
You may want these small extras: a spatula to scrape the bowl, a sifter for powdered sugar, and a small sieve to dust the cake. If you like, have candy canes or gingerbread cookies on hand for topping. For a moist cake, use fresh buttermilk and room-temperature butter and eggs. If you do not have rum extract, you can skip it or replace it with an extra 1/2 teaspoon vanilla.
If you want another easy dessert idea for a crowd, try a simple cupcake recipe like banana cupcakes with cinnamon cream cheese frosting.
How to Make Christmas Bundt Cakes
Follow the steps below to make the cake. Read the list first so you have all ingredients ready. Measure carefully and preheat your oven.
Ingredients:
2 cups all-purpose flour, 1 cup sugar, 1/2 cup unsalted butter, softened, 1 cup buttermilk, 3 large eggs, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 1 tsp vanilla extract, 1 tsp rum extract, 1 tsp ground ginger, 1/2 tsp peppermint extract, Powdered sugar for dusting, Optional: festive toppings like candy canes or gingerbread crumbs
Directions:
- Preheat the oven to 350°F (175°C). Grease a bundt pan with butter and flour.
- In a large bowl, cream together the butter and sugar until fluffy.
- Add eggs one at a time, mixing well.
- Stir in the buttermilk, vanilla extract, rum extract, and peppermint extract.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and ground ginger.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared bundt pan.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
- Dust with powdered sugar and top with festive decorations as desired before serving.
These steps are easy to follow. Work at a steady pace and avoid overmixing once you add the dry ingredients. Overmixing makes the cake tough. Check the cake at 30 minutes and add extra time if your oven runs cool. Let the cake cool a bit before turning it out of the pan. This helps keep the shape perfect.
Best Ways to Serve Christmas Bundt Cakes
Serve the cake at room temperature for the best flavor. A small dusting of powdered sugar makes the cake look clean and bright. For a more festive look, add crushed candy canes on top or sprinkle gingerbread crumbs around the slices. Serve with hot tea, coffee, or a small cup of eggnog. A scoop of vanilla ice cream on the side also tastes nice.
If you want a small glaze, mix 1 cup powdered sugar with 1-2 tablespoons of milk and a drop of peppermint extract. Drizzle lightly over the cooled cake. Do not add too much glaze since the Bundt shape already looks pretty.
For parties, place the cake on a platter and add a few whole candy canes or gingerbread pieces around it. Label the cake with a small card so guests know it has peppermint and ginger.
How to Store Christmas Bundt Cakes
Store the cake at room temperature for up to 3 days. Wrap it loosely in foil or place it in a cake container to keep it moist. If your kitchen is warm, store it in the fridge. Bring the cake back to room temperature before serving to bring back the soft texture.
For longer storage, freeze the cake. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw in the fridge overnight, then come to room temperature before serving. You can also freeze single slices for a quick treat later.
Easy Tips to Make Christmas Bundt Cakes
- Use room-temperature eggs and butter. They mix better and give a smooth batter.
- Measure flour by spooning into the cup and leveling with a knife. Do not pack the flour.
- Grease and flour the Bundt pan well. Use a pastry brush to get into the crevices.
- Do not overmix after you add the flour. Mix until just combined.
- Test the cake with a toothpick in the center. If it comes out with a few moist crumbs, it is done.
- Let the cake cool in the pan for 10 minutes before removing. Cool fully on a wire rack before dusting sugar or adding toppings.
- If the top browns too fast, tent the pan lightly with foil for the last 5-10 minutes of baking.
Try These Variations of Christmas Bundt Cakes
- Chocolate Peppermint: Replace 1/2 cup flour with 1/2 cup unsweetened cocoa powder and add 1/2 cup chocolate chips.
- Spiced Orange: Add 1 tablespoon orange zest and replace peppermint extract with an extra 1/2 teaspoon vanilla.
- Gingerbread Twist: Increase ground ginger to 2 teaspoons and add 1/2 teaspoon ground cloves.
- Rum Glaze: Make a glaze with powdered sugar and a teaspoon of rum for a stronger rum flavor.
- Nut Topping: Sprinkle toasted chopped pecans or walnuts on top of the powdered sugar for crunch.
These changes keep the base recipe but change the final flavor. Try small changes first so you know how they affect the texture.
Common Questions About Christmas Bundt Cakes (Minimum 3 FAQs)
Q: Can I use regular milk instead of buttermilk?
A: Yes. Stir 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and let it sit for 5 minutes. This makes a good substitute.
Q: My cake stuck to the pan. How can I prevent that?
A: Make sure to grease and flour the pan well. Use a pastry brush to get into the pan’s ridges. Let the cake cool for about 10 minutes before turning it out.
Q: Can I skip the peppermint extract?
A: Yes. If you do not like peppermint, leave it out or add more vanilla. The cake will still taste good.
Q: How do I know when the cake is fully baked?
A: Insert a toothpick into the center. If it comes out clean or with a few dry crumbs, it is done. If batter sticks, bake a few more minutes.
Q: Can I make this in a loaf pan instead of a Bundt pan?
A: Yes, but check baking time. A loaf may need more time. Start checking at 35 minutes and add time as needed.
Final Thoughts
This Christmas Bundt Cakes recipe is an easy and cheery dessert for the season. It uses simple ingredients and gives a festive taste with minimal work. The Bundt shape makes it look special on any table. You can dress it up with candy or keep it simple with powdered sugar. The cake is forgiving and good for cooks of all skill levels.
Ready to Give It a Try?
Make a plan to bake this cake for your next holiday gathering. Gather the ingredients, prep the pan, and follow the steps. You will have a nice, moist cake that looks great and tastes like the season. Share slices with friends and family, and try one of the simple variations for a new twist.
Conclusion
If you want more ideas and inspiration for holiday Bundt cakes, check out this helpful collection of festive recipes at Amazing Christmas Bundt Cake Recipes – Mom Loves Baking.
Print
Christmas Bundt Cake
- Total Time: 45 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A simple and tasty holiday cake that combines warm spices with hints of mint and rum flavors, baked in a beautiful Bundt shape.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 tsp rum extract
- 1 tsp ground ginger
- 1/2 tsp peppermint extract
- Powdered sugar for dusting
- Optional: festive toppings like candy canes or gingerbread crumbs
Instructions
- Preheat the oven to 350°F (175°C). Grease a bundt pan with butter and flour.
- In a large bowl, cream together the butter and sugar until fluffy.
- Add eggs one at a time, mixing well.
- Stir in buttermilk, vanilla extract, rum extract, and peppermint extract.
- In another bowl, whisk together flour, baking powder, baking soda, salt, and ground ginger.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared bundt pan.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
- Dust with powdered sugar and top with festive decorations as desired before serving.
Notes
The cake can be stored at room temperature for up to 3 days, or frozen for longer storage. Allow it to come to room temperature before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg