Go Back
–+ servings
A Christmas Bundt cake in the shape of a circle of pine trees, dusted with icing sugar looking like snow. The cake is on a decorative glass plate on a red Christmas tablecloth.
Print Recipe
No ratings yet

Christmas Bundt Cake

A Christmas Bundt cake looks spectacular but is easy to make and doesn't need frosting. The secret is in the tin!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Teatime
Cuisine: American
Servings: 14 portions
Author: Susie@Everyday Cooks

Ingredients

For the bundt cake:

  • 225 g butter, softened
  • 300 g 300g caster sugar
  • 6 large eggs
  • 350 g plain/all-purpose flour
  • ½ teaspoon bicarbonate of soda (2.5ml)
  • ½ teaspoon baking powder (2.5ml)
  • 250 ml plain full-fat yogurt
  • 4 teaspoons vanilla extract (10ml)

To finish:

  • Icing sugar, for dusting

Equipment

Pine Forest Bundt tin
or similar
10 cup/2.4 litre capacity bundt tin
Cake Release spray
Pastry brush

Instructions

Preparation

  • Put a baking sheet in the oven. Preheat the oven to 180°C/ 160°C fan/ gas mark 4/ 350°F
  • Grease the Bundt tin with the spray. Spray evenly over all the surfaces, right into every nook and cranny
    If you have the non-spray version or are using oil, use kitchen paper and/or a pastry brush to get into all those crevices
  • Leave the tin upside down over the sink to stop the oil from accumulating in the bottom

For the bundt cake:

  • Put all the cake ingredients into the processor, mixer bowl or large mixing bowl and blitz until mixed
    (Butter, caster sugar, eggs, flour, bicarb, baking powder, yoghurt, vanilla extract)
  • Scrape down and mix again. Pour into your tin, using a spatula to get all the mixture into the tin and smooth the top
  • Place the tin on the pre-heated baking sheet and cook for 45-50 minutes. Check if it’s done by pushing a skewer in. If the skewer comes out clean, the cake is done
    The cake will be well-risen and golden

To finish:

  • Once the cake is cool, dust with sieved icing sugar

Notes

Everyday Cooks tips:
  • Serve with a good fruit compote, such as Bonne Maman, or with fresh tropical fruit salad
  • You can make the Christmas Bundt cake in advance and freeze for up to a month