Nigella Christmas Bundt Cake Recipe​

This delicious and easy Nigella Christmas Bundt Cake is the perfect holiday treat, made with a simple mix of pantry staples and a burst of festive sprinkles. Moist and lightly sweet with a smooth vanilla glaze, it’s a fuss-free dessert that brings a little Christmas magic to any gathering.

Ingredients Needed:

For the Cake:

• 1 cup vegetable oil
• 1.5 cups granulated white sugar
• 4 large eggs
• 1 Tablespoon vanilla extract
• 3 cups cake flour + 2 Tablespoons OR 3 cups all purpose white flour + 2 TB cornstarch whisked together
• 1 ½ teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk I used 2%
• ¼ cup sprinkles jimmies or quins work best

For the Icing:

• 1 ½ cups powdered sugar
• 1-2 tablespoon water
• 1 teaspoon vanilla extract

How To Make Christmas Bundt Cake?

1. Preheat the oven: Preheat the oven to 350°F (175°C) and spray a 10″ bundt pan with non-stick spray, then flour it. Set aside.
2. Mix the wet ingredients: In a large bowl, whisk together the vegetable oil, sugar, eggs, and vanilla extract until smooth and combined.
3. Combine the dry ingredients: In another large bowl, whisk together the cake flour, baking powder, and salt.
4. Mix wet and dry ingredients: Add half of the dry ingredients to the wet ingredients, stirring until combined. Add the milk and stir until the batter is smooth. Then, add the remaining dry ingredients and fold in the sprinkles until just combined.
5. Bake the cake: Pour the batter into the prepared bundt pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool the cake: Let the cake cool in the pan for about 5 minutes before inverting it onto a cooling rack to cool completely.
7. Prepare the icing: While the cake is cooling, make the icing by whisking together the powdered sugar, water, and vanilla extract in a bowl until smooth.
8. Decorate the cake: Once the cake has completely cooled, pour the icing over the top and decorate with extra sprinkles, if desired.

Recipe Tips:

• Use Room-Temperature Ingredients: Ensure eggs, milk, and other ingredients are at room temperature for a smoother batter and even baking.
• Grease the Bundt Pan Thoroughly: Spray or grease every nook and cranny of your pan to prevent sticking, then dust with flour to help the cake release easily.
• Fold in Sprinkles Gently: Stir the sprinkles lightly to avoid the colors bleeding into the batter, which helps them stay vibrant.
• Cool the Cake Properly: Let the cake cool for 5-10 minutes in the pan before turning it out. Cooling too long can cause sticking.
• Add Icing Only When Cake is Cool: Wait until the cake is fully cooled before icing; this prevents the icing from melting and sliding off.

How To Store Leftovers?

• Refrigerate: Let the cake cool to room temperature. Then, wrap it well in plastic wrap or put it in an airtight container. Store it in the fridge for 4-5 days.
• Freeze: To freeze, wrap the cake in plastic wrap and then in a freezer bag or container. It lasts up to 3 months. Let it thaw at room temperature before serving.

Nutrition Facts:

• Calories: 350 kcal
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 80mg
• Sodium: 150mg
• Potassium: 150mg
• Total Carbohydrate: 38g
• Dietary Fiber: 1g
• Sugars: 20g
• Protein: 4g

Try More Nigella  Lawson Recipes:

• Nigella Christmas Rocky Road
• Nigella Christmas Muffins
• Nigella Christmas Chutney