Go Back
Christmas Bundt Cake

Christmas Bundt Cake

The perfect holiday treat, this Christmas Bundt Cake combines rich flavors of almond and vanilla for a festive dessert. Moist and fluffy, it’s a family favorite that will have everyone asking for seconds!
Print Recipe Pin Recipe
Prep Time 19 minutes
Cook Time 50 minutes
Total Time 1 hour 9 minutes
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter Two sticks, room temperature, plus extra for greasing the pan.
  • 1 cup sugar Adds sweetness and helps create a lovely crumb structure.
  • ½ teaspoon salt Balances the sweetness, enhancing the overall flavor.
  • 1 teaspoon baking powder Helps the cake rise and achieve that perfect fluffy texture.
  • ½ teaspoon almond extract Imparts a lovely nutty flavor, making the cake feel festive.
  • 1 teaspoon vanilla extract Adds warmth and depth to the cake's flavor profile.
  • ¾ cup almond flour Provides a unique texture and enhances the cake's flavor.
  • 1¼ cups all-purpose flour The main structure of the cake, helps hold everything together.
  • 4 large eggs Room temperature eggs help bind the ingredients and create a rich texture.
  • powdered sugar For dusting on top, adding a sweet finish to the cake.

Equipment

  • 19-cup Pine Forest Bundt Pan
  • 12-cup regular bundt pan

Method
 

  1. Preheat your oven to 330°F. Ensure your oven is at the correct temperature before baking, as this affects how well the cake rises.
  2. Liberally grease your bundt pan with unsalted butter and sprinkle with all-purpose flour. Don’t skip this step; it ensures the cake will come out cleanly.
  3. In a stand mixer or a large mixing bowl, beat the butter on medium speed until it's fluffy, about 2 minutes. The texture should be creamy and light.
  4. Next, add the sugar and continue mixing for another 2 to 3 minutes until the mixture is light and fluffy. You want it to look almost pale and airy.
  5. Mix in the salt, baking powder, almond extract, and vanilla extract. Make sure everything is well combined.
  6. Now, add both almond flour and all-purpose flour to the mixture. Mix until fully combined; the batter may be slightly dry and crumbly, but that’s normal.
  7. Incorporate the eggs one at a time, making sure to mix well after each addition. This helps to aerate the batter and gives the cake its desirable texture.
  8. Using a spatula, transfer the batter into the prepared bundt pan. Smooth out the top with the spatula, ensuring the batter is evenly distributed.
  9. Bake the cake in the preheated oven for about 45 to 60 minutes. Start checking at 45 minutes; the cake is done when a toothpick inserted comes out clean.
  10. Once baked, allow the cake to rest in the pan for about 15 to 20 minutes on a wire rack. This helps it set before inversion.
  11. Carefully invert the pan onto a plate or cake stand. Be gentle, as you don’t want to break your beautiful cake!
  12. Just before serving, dust the top and sides with powdered sugar using a fine-mesh sieve. Serve warm or at room temperature for the best experience.

Notes

If you have leftovers, store them in an airtight container at room temperature for up to three days.