Description
Celebrate the festive season with this Easy Christmas Bundt Cake featuring swirls of red, green, and classic white cake batter. Enhanced with optional almond extract for a subtle nutty flavor, this colorful cake is baked to perfection in a bundt pan and finished with a smooth vanilla coffee creamer glaze topped with holiday sprinkles, making it a vibrant and delicious centerpiece for any holiday gathering.
Ingredients
Scale
Cake Batter
- 15.25 ounce box white cake mix
- Water, vegetable oil, and egg whites as required by the cake mix box
- 1 Tablespoon almond extract (optional, can substitute with mint or peppermint extract)
- Gel red food coloring
- Gel green food coloring
Glaze and Decoration
- 2 cups powdered sugar
- 2–3 Tablespoons vanilla coffee creamer (or heavy cream/milk)
- Holiday sprinkles
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Liberally spray a 10-inch bundt pan with nonstick baking spray to ensure easy release of the cake.
- Mix Cake Batter: Prepare the white cake mix according to the package directions, adding water, vegetable oil, and egg whites as instructed. Stir in 1 tablespoon of almond extract if using for extra flavor.
- Divide and Color Batter: Evenly divide the batter into three separate bowls. Leave one bowl plain. Add green gel food coloring to the second bowl, mixing until a deep green shade is achieved. Add red gel food coloring to the third bowl, mixing until a deep red color forms; be sure to add enough coloring to avoid a pink hue.
- Layer and Swirl Batter: Pour the plain batter into the prepared bundt pan first. Dollop the red and green batters over the plain batter simultaneously. Using a skewer or knife, gently swirl the batters together just enough to combine the colors without over-mixing.
- Bake: Place the bundt pan in the oven and bake for 45-55 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is done. Remove and let the cake cool for about 10 minutes in the pan.
- Cool and Remove from Pan: Carefully invert the bundt pan onto a cooling rack. Gently shake and tap the pan until the cake releases. Allow the cake to cool completely before glazing.
- Prepare Glaze: In a medium bowl, whisk together the powdered sugar and 2 tablespoons of vanilla coffee creamer. Adjust consistency by adding more creamer if the glaze is too thick to drizzle easily.
- Glaze and Decorate: Evenly drizzle the glaze over the cooled cake. Immediately sprinkle holiday-themed sprinkles over the glaze to decorate.
- Set and Serve: Let the glaze set for about 15 minutes at room temperature. Slice the cake and serve to enjoy a festive and delicious treat.
Notes
- Use gel food coloring for vibrant colors without thinning the batter.
- Be careful not to over-swirl the batters to keep distinct color patterns.
- Almond extract can be substituted with peppermint or mint extract for a holiday twist.
- If you don’t have vanilla coffee creamer, heavy cream or milk works well for the glaze.
- Make sure the cake is completely cool before glazing to prevent melting the glaze.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Christmas cake, bundt cake, holiday dessert, colorful cake, almond extract cake, festive dessert
