Oh, the joy of holiday baking! There’s something magical about the aroma of spices filling my kitchen while I whip up a festive treat, and this Christmas Bundt cake is always at the top of my list. I remember the first time I made it for my family’s Christmas gathering—everyone’s faces lit up as they took their first bite! The combination of cranberries and walnuts makes it feel so special, and the best part? It looks stunning on the dessert table! Whether you’re gathering with family or friends, this cake is sure to spread holiday cheer and warm hearts. Trust me, you’ll want to bake this every year!
Ingredients List
- 2 cups all-purpose flour, sifted
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened to room temperature
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped walnuts
- 1 cup dried cranberries
- 1 teaspoon ground cinnamon
How to Prepare Your Christmas Bundt Cake
Prepping the Oven and Bundt Pan
First things first, let’s get that oven preheated to 350°F (175°C). This step is crucial because we want our cake to bake evenly, so don’t rush it! While that’s heating up, grab your Bundt pan and grease it up really well—trust me, you don’t want your gorgeous cake to stick. I like to use a mix of butter and flour, making sure to get into all those nooks and crannies. A quick tip: consider using a non-stick spray that has flour in it if you’re in a hurry. Just make sure every inch is covered so your cake releases perfectly every time!
Mixing the Batter
Now, let’s get mixing! In a large bowl, cream together the softened butter and granulated sugar until it’s light and fluffy—this step is where the magic begins! I usually do this for about 3-5 minutes. Then, add the eggs one at a time, mixing well after each addition. It’s important not to rush this part; it’ll help keep your cake light and airy. Next, stir in the buttermilk and vanilla extract until everything is well combined. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, walnuts, and cranberries. Now, gradually fold this dry mixture into your wet ingredients. Be gentle here—overmixing can lead to a dense cake, and we want it to be fluffy and tender!
Baking the Cake
Pour that beautiful batter into your prepared Bundt pan and pop it into the oven. Bake it for about 50-60 minutes. You’ll know it’s done when a toothpick comes out clean from the center—no gooey batter should stick to it! Once it’s baked, let it cool in the pan for about 10 minutes. This is key! It allows the cake to firm up a little, making it easier to flip out of the pan without any mishaps. After 10 minutes, carefully invert the cake onto a wire rack to cool completely. The aroma wafting through your kitchen will be heavenly, and I promise, the wait will be worth it!
Why You’ll Love This Recipe
- Festive flavors that scream holiday cheer with every bite
- Easy preparation means more time for holiday fun and less time in the kitchen
- Perfect for gatherings—everyone will want a slice of this beauty
- Great for leftovers; it tastes even better the next day!
- Impressive presentation that will wow your guests without the fuss
- Versatile recipe—swap in your favorite nuts or dried fruits if you like!
Tips for Success
To make sure your Christmas Bundt cake turns out perfectly every time, here are some tried-and-true tips that I swear by! First off, always use room temperature ingredients, especially the butter and eggs. This ensures they blend together beautifully, giving your cake that light, airy texture we all love. If you forget to take them out ahead of time, no worries! Just place the eggs in warm water for a few minutes and soften the butter in the microwave for about 10 seconds—just enough to take the chill off!
Another biggie is to measure your flour correctly. I like to spoon it into the measuring cup and level it off with a knife instead of scooping directly from the bag. This little hack helps avoid packing too much flour, which could lead to a dry cake. Also, make sure you don’t overmix when combining your wet and dry ingredients. Stir until just combined—this keeps your cake tender and avoids a brick-like texture.
And let’s not forget about the cooling process! After you’ve baked your cake, don’t rush to flip it out of the pan. Let it cool for those crucial 10 minutes—it helps the cake firm up and reduces the risk of it breaking or sticking. If you notice it’s clinging a bit, gently run a knife around the edges before inverting. Lastly, if you want to dress it up, a light dusting of powdered sugar or a simple glaze not only adds a festive touch but takes it to the next level of deliciousness. Trust me, your guests will be raving about it!
Nutritional Information
Now, let’s talk numbers! Here’s the estimated nutritional breakdown for each slice of this delightful Christmas Bundt cake:
- Calories: 350
- Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 70mg
- Sodium: 200mg
- Carbohydrates: 50g
- Fiber: 2g
- Sugar: 25g
- Protein: 5g
Keep in mind that these values are estimates and can vary based on specific ingredients and portion sizes. But hey, indulging in a slice of this festive cake during the holidays is totally worth it! Enjoy every bite with a sprinkle of joy and a dash of love!
FAQ Section
Can I use fresh cranberries instead of dried?
Absolutely! Fresh cranberries will give your cake a delightful tartness. Just be aware that they will add a bit of moisture, so you might want to reduce the buttermilk slightly to balance things out. Plus, they’ll burst during baking, adding a lovely pop of flavor!
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, don’t worry! You can make your own by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly. It works like a charm!
How do I prevent my Bundt cake from sticking?
The key is to grease and flour your Bundt pan really well before pouring in the batter. I like to use a mixture of butter and flour for the best results. If you’re in a hurry, a non-stick spray with flour is a great alternative. Just make sure every nook and cranny is covered!
Can I add other nuts or fruits?
Absolutely! This recipe is super versatile. Feel free to swap in your favorite nuts like pecans or almonds, or even add in some chocolate chips for a fun twist. Just keep the quantities the same so the balance of flavors stays right!
How should I store leftover Bundt cake?
To keep your cake fresh, store it in an airtight container at room temperature for up to 5 days. If you want to keep it longer, you can freeze it for up to 3 months—just make sure to wrap it tightly in plastic wrap. When you’re ready to enjoy it again, just let it thaw in the fridge overnight!
Storage & Reheating Instructions
Now that you’ve baked this fabulous Christmas Bundt cake, let’s talk about how to store those delicious leftovers! First off, you’ll want to make sure it’s completely cooled before storing. This step is crucial to avoid sogginess. Once it’s cool, wrap the cake tightly in plastic wrap or place it in an airtight container. It’ll stay fresh at room temperature for up to 5 days. If you have any leftover slices, you can also cut them and store them individually—perfect for quick snacking later!
If you want to keep your cake longer, it freezes beautifully for up to 3 months. Just make sure to wrap it tightly in plastic wrap and then place it in a freezer-safe container or a resealable freezer bag. When you’re ready to enjoy it again, simply take it out of the freezer and let it thaw in the fridge overnight. This method helps retain its lovely texture and flavor.
As for reheating, if you prefer a warm slice, just pop it in the microwave for about 10-15 seconds. You can also warm it in a 350°F (175°C) oven for about 5-10 minutes. Just keep an eye on it to ensure it doesn’t dry out. I love serving it warm with a drizzle of glaze or a scoop of ice cream on the side—talk about a festive treat!
Serving Suggestions
Now that your fabulous Christmas Bundt cake is ready, let’s talk about how to elevate the experience even more! There’s something so cozy about enjoying a slice with a warm cup of tea or coffee. I love serving it alongside a rich, steaming mug of freshly brewed coffee—it really complements the cake’s festive flavors. If you prefer tea, a nice chai or spiced herbal blend pairs brilliantly, bringing out the warmth of the cinnamon and cranberries.
For those extra special occasions, why not serve a slice of cake with a scoop of vanilla ice cream? The creaminess melts into the cake, creating a delightful contrast. You could also drizzle a little warm caramel sauce over the top for a sweet finishing touch—yum! And if you’re feeling fancy, a dollop of whipped cream on the side adds a lovely lightness to each bite.
Another festive idea is to create a dessert platter! Slice the Bundt cake and arrange it with other holiday treats like gingerbread cookies, peppermint bark, or even some chocolate truffles. This way, your guests can enjoy a little variety while basking in the holiday spirit. Trust me, whatever you choose to serve alongside, this Christmas Bundt cake will shine and make your gathering feel extra special!
Print
Christmas Bundt Cake Recipes to Make Hearts Melt
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A festive and delicious Christmas Bundt cake perfect for holiday celebrations.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped walnuts
- 1 cup dried cranberries
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a Bundt pan.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the buttermilk and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, walnuts, and cranberries.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared Bundt pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
- Store in an airtight container for up to 5 days.
- This cake can be frozen for up to 3 months.
- Decorate with powdered sugar or a glaze if desired.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: christmas bundt cake recipes
