This Christmas Bundt Cake is a moist Bundt cake flavored with the classic holiday flavors of fresh orange and cinnamon. It's a show-stopper that’s surprisingly easy to decorate with a luscious cream cheese frosting and simple holly and berry sprinkles!

There is SO much deliciousness in this Christmas Bundt Cake! It’s a mix between our moist chocolate cake and this vanilla Bundt cake.
Picture a tender and moist cake, steeped in a syrup of cinnamon and orange, then decorated with frosting and simple sprinkles adorning your Christmas holiday table. After baking this, your house will smell just like Christmas! Perfect for the holiday season!
If you know us at all, you know we are suckers for a delicious Bundt cake recipe.So much so that we have created this Foolproof Bundt Cake Guide. Plus, we have beautiful cakes like this white chocolate raspberry cake or classic Bundt cakes this chocolate Bundt cake. Find them all on the dessert page.
For even more holiday recipes try these deep chocolatey Christmas cupcakes or these amazing vanilla sugar cookies (Crumbl copycat). They are festive desserts that get rave reviews every time we serve them! And aren't they pretty?
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Why it’s great!
- It’s tall, moist, and beautiful, but most of all delicious!
- It make-ahead friendly.
- It’s perfect for serving to a crowd.
- It’s easy to decorate.
This bundt cake has excellent flavor that is exciting for adults but not too bold for children! My family asked for seconds over all the other Christmas dessert options, and it was requested for the next family gathering on New Years.
⭐⭐⭐⭐⭐ - Laura
Ingredients for Christmas Bundt cake
For the syrup:
- Orange peel: When peeling the orange, leave as much of the white pith behind as possible. The pith is the bitter part of the orange. The essential oils in the orange skin will infuse the syrup with a fresh orange flavor.
- Cinnamon stick: Cinnamon sticks can be purchased at most grocery stores in the baking aisle, but are often cheaper in the ethnic aisle near the Mexican spices.
- Vanilla extract: Vanilla extract rounds out the flavor profile and lends a sweetness to the syrup.
For the cake:
- Baking powder: In order for the cake to get enough lift that it has a tender crumb, it is important to use a quality baking powder. I always recommend using an aluminum-free brand so that there isn't a metallic aftertaste.
- Buttermilk: Buttermilk is the secret ingredient that adds both flavor and tenderness to the cake. You can try making your own, but we have best results with store-bought buttermilk.
- Oil: Any neutral cooking oil will work, but we generally use canola oil or vegetable oil. It's a sure-fire way to add moisture to the cake.
- Orange zest: To get an intense orange flavor we skip orange juice and go right for the zest. When zesting any citrus fruit, it is important to leave as much of the bitter white pith behind. You only want the colored skin. The very best tool for the job is this microplane (affiliate).
- Cinnamon: In the cake, we use powdered cinnamon to distribute the flavor evenly throughout the cake.
For the simple glaze:
- Cream cheese: Full-fat cream cheese is best.
- Powdered Sugar: Also called confectioners sugar, this will thicken and sweeten the frosting.
- Half-n-half: Cream can be used instead, but it will produce a slightly thicker end product. Using milk will create a very thin glaze without great flavor.
How to make a Christmas Bundt cake
Making the syrup
- Combine everything but the vanilla in a small saucepan, simmer for 2-3 minutes until dissolved.
- Remove from heat, add vanilla, and set aside to steep. Remove the orange peel and cinnamon sticks before using.
Making the cake
1. Combine the sugar, salt, baking powder, and eggs.
2. In the bowl of a stand mixer with a paddle attachment or in a large mixing bowl with a hand mixer, beat on medium speed for 1 minute. Scrape the bowl.
3. Add in the additional wet ingredients: buttermilk, oil, vanilla, zest, and cinnamon.
4. Mix on low for 1 minute. Scrape the bowl.
5. Add in flour.
6. Mix on medium speed for 2 minutes. Scrape one last time.
Baking the bundt cake
First, make sure that you liberally grease and flour every inch of a 10-inch Bundt cake pan (affiliate), paying special attention to the grooves. The main reason that a Bundt cake sticks to the pan is not enough baking spray. It's non-stick cooking spray with flour. I have had good success with both Pam Baking and Baker’s Joy.
If you don’t have baking spray (which is my preferred method), you may use softened butter, shortening, or oil and then sift flour over the top. Dump out the excess four and your cake pan should be good to go.
Pour batter into pan, and bake for 50-55 minutes at 350 degrees.
Once the cake is finished baking, allow it to cool for 10 minutes. Then use a long skewer to poke holes ¾ of the way down the cake. Once holes are evenly distributed around the cake, pour the cooled syrup over the cake evenly.
Making the cream cheese frosting glaze
Once the cake is baked and fully cooled it’s time to make the glaze. The texture is in between a frosting and a glaze.
- Beat the butter and cream cheese together on medium speed in a medium bowl until well combined.
- Add in the powdered sugar and vanilla. Beat on low until combined and then for medium speed for 1 minute.
- Add half and half a little at a time until desired consistency is reached. The glaze should be smooth and just thin enough to pour and drip down the sides. Too thick and it won’t drip down in a pretty fashion. Too thin and it will run down too quickly and disappear into the cake.
Decorating a Christmas Bundt cake
Place the cooled cake on a cookie cooling rack, then place the cooling rack over a cookie sheet. Pour a thick layer of glaze onto the top center part of the cake, allowing it to fall down both the outside and center of the cake.
After you’ve gone around the whole cake, go back while it is still wet, and add more glaze in any spots that are bare or look odd. Lastly, pick up the cooling rack and tap it gently, but firmly, on the cookie sheet. This will help the glaze fall evenly and smoothly on the cake.
It’s important to apply the decorations before the glaze sets up. Start with just a few of the white pearl sprinkles (affiliate). You can always add more.
Then place the holly and berry sprinkles (affiliate). We found it looked best to add two holly leaves and three berries to each of the skinny ridges, alternating back and forth between the inner and outer edge. For a final bit of extra sparkle sprinkle on some coarse shimmer sugar (affiliate).
Once the decorating is complete, choose your cake stand or display platter and transfer the cake carefully. My favorite tool for this job is this cake mover (affiliate). It makes the job SO much easier and less stressful.
For a crowd
Bundt cakes are perfect for serving to a crowd as they typically serve 14-16 people. If you have a large group and want to serve several cakes, be sure to bake them one at a time. Overcrowding the oven will cause the cakes to bake unevenly. If you are serving this at a party, I highly suggest making it ahead and freezing (see instructions below).
FAQs
Yes - and you probably should! Cake becomes more moist after refrigerating or freezing, so making it ahead is a great option. To freeze the cake, allow it to cool fully and skip the glazing. Wrap the cake tightly in plastic wrap and then foil. Freeze for 1-3 months. Before serving, allow the cake to thaw at room temperature for 5-8 hours (keep it wrapped while thawing). Once thawed, glaze and decorate the cake and allow another 1-2 hours for it to set before serving.
Using oven mitts, flip the pan in one quick motion onto a cooling rack (don’t be afraid to move quickly… moving slowly may cause the cake to crack or fall out before you’re ready). Gently lift the pan straight up, releasing the cake. Allow to cool fully before decorating or moving.
Because bundt cakes are tall, I always store them in a cake carrier (affiliate). You can store the cake on the counter or in the fridge for 2-3 days (I recommend the fridge to increase moistness). If you don't have a cake carrier any large airtight container will keep it fresh.
Tips and tricks
- For a thorough guide for all tips and tricks involving Bundt cakes, see this foolproof guide.
- The number one tip for a successful Bundt cake, is to spray the pan liberally with baking spray. The spray should contain flour. We have used Pam and Baker’s Joy with success.
Materials you need
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Other great recipes
Recipe
Festive Christmas Bundt Cake (MOIST!)
Ingredients
Syrup
- ½ cup sugar
- ½ cup water
- 6-8 inches orange peel from 1 large orange
- 3 inch cinnamon stick
- 1 teaspoon vanilla extract
Cake
- 1 ¾ cups sugar
- ½ tsp salt
- 1 tablespoon baking powder
- 3 eggs room temperature
- 1 cup buttermilk room temperature
- ½ cup oil
- 1 teaspoon vanilla
- 1 tablespoon orange zest about 1 large orange
- 1 teaspoon cinnamon
- 2 ¼ cups flour
Frosting
- 4 ounces cream cheese softened
- 1 tablespoon butter softened
- 1 ½ cups powdered sugar sifted
- ½ teaspoon vanilla
- 2-3 tablespoon half-n-half
Decorations
- holly and berry sprinkles
- small pearl sprinkles
- shimmer white sugar
Instructions
- Preheat oven to 350°. Generously grease a 10-inch Bundt cake pan (affiliate).
Syrup
- Combine everything but the vanilla in a small saucepan, simmer for 2-3 minutes until dissolved. Remove from heat, add vanilla, and set aside to steep. Remove orange peel and cinnamon sticks before using.½ cup sugar, ½ cup water, 6-8 inches orange peel, 3 inch cinnamon stick, 1 teaspoon vanilla extract
Cake
- Combine sugar, salt, baking powder, and eggs in a stand mixer or a large bowl with hand beaters. Mix on medium speed for for 1 minute. Scrape the bowl.1 ¾ cups sugar, ½ teaspoon salt, 1 tablespoon baking powder, 3 eggs
- Add in the additional wet ingredients: buttermilk, oil, vanilla, zest, and cinnamon. Mix on low for 1 minute. Scrape the bowl.1 cup buttermilk, ½ cup oil, 1 teaspoon vanilla, 1 tablespoon orange zest, 1 teaspoon cinnamon
- Add in flour. Mix on medium speed for 2 minutes. Scrape one last time.2 ¼ cups flour
- Pour into prepared baking pan. Bake for 50-55 minutes at 350 degrees or until toothpick comes out clean.
- Allow the cake to cool for 10 minutes in the pan. Then use a long skewer to poke holes ¾ of the way down the cake. Once holes are evenly distributed around the cake, pour the cooled syrup over the cake evenly. Allow it to finish cooling in the pan.
- When the cake is completely cooled, flip it out onto a cooling rack.
Cream Cheese Glaze
- Beat the butter and cream cheese together on medium speed in a medium bowl until well combined.1 tablespoon butter, 4 ounces cream cheese
- Add in the powdered sugar and vanilla. Beat on low until combined and then for medium speed for 1 minute.1 ½ cups powdered sugar, ½ teaspoon vanilla
- Add half and half a little at a time until desired consistency is reached. The glaze should be smooth and just thin enough to pour and drip down the sides. Too thick and it won’t drip down in a pretty fashion. Too thin and it will run down too quickly and disappear into the cake.2-3 tablespoon half-n-half
Decorating
- Pour a thick layer of glaze onto the top of the cake, allowing it to fall down both sides of the cake. After you’ve gone around the whole cake, go back while it is still wet and add more glaze in any spots that are bare or look odd. Lastly, pick up the cooling rack and tap it gently, but firmly, on the cookie sheet. This will help the glaze fall evenly and smoothly on the cake.
- It’s important to apply the decorations before the glaze sets up. Start with just of few of the white pearl sprinkles (affiliate). You can always add more.small pearl sprinkles
- Then place the holly and berry sprinkles (affiliate) on. We found it looked best to add two holly leaves and three berries to each of the skinny ridges, alternating back and forth between the inner and outer edge. For a final bit of extra sparkle sprinkle on some coarse simmer sugar (affiliate).holly and berry sprinkles, shimmer white sugar
Notes
- For a thorough guide for all tips and tricks involving Bundt cakes, see this foolproof guide.
- The number one tip for a successful Bundt cake, is to spray the pan liberally with baking spray. The spray should contain flour. We have used Pam and Baker’s Joy with success.
- Using an aluminum Bundt pan that is lighter in color will help the edges not dry out. Dark pans that are made from a heavier weight material produce a drier edge.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Janine D. says
What is the syrup for? I don't see where you add it???
Danielle says
Hello! The syrup imparts moisture and flavor. If you look under the directions labeled "cake" it gets added in step number five. If you have any other questions, please feel free to ask!
Laura says
Would I be able to add some chopped cranberries to this?
Danielle says
I am assuming you mean fresh cranberries. If so, I would think a few chopped very small might work. The only risk is that they add moisture to the batter so it might be a little more moist in those spots. Just in case you mean dried cranberries, I would say no. I don't think that texture would work well. I hope that helps, but feel free to ask any more questions!
Beverly says
What size bundt pan do you use? I have a 'normal' size (I guess) bundt pan but my bundt cakes seem to turn out rather small...not tall as I would like them. Is there a trick to getting a nice tall bundt cake? Your photo looks like it's a decently tall cake. (Beautiful btw.)
Danielle says
Thanks for the complement. It was a fun cake to photograph. We use a "normal size" Bundt cake that holds 12 cups of liquid. To test yours, measure how much water it holds. If it holds 12 cups then it is the correct size. Some Bundt cakes turn out small because of the quantity of batter, but we like tall cakes so make sure our recipes reflect that. If you have a 12 cup Bundt pan this should produce a decently tall cake. Hopefully that helps, but if not feel free to ask more questions. Happy baking!
KB says
Can I make the glaze ahead of time? I plan on traveling and was thinking of put the glaze on when we reach our destination.
Danielle says
That should definitely work, although it might need a good stir before applying. Also, feel free to thin if it has gotten too thick. Hope that helps!
KB says
Great! Thank you so much!
Danielle says
You are so welcome!
Page says
Can you substitute butter for oil?
Misty says
Hi Page! I don't recommend substituting the oil. After many test recipes we found that oil made the cake moist and the right texture. Butter will not yield the same result in this recipe.
Hope this helps. Enjoy!
Laura says
This bundt cake has excellent flavor that is exciting for adults but not too bold for children! My family asked for seconds over all the other Christmas dessert options, and it was requested for the next family gathering on New Years.
A couple notes:
1. Two large oranges are needed; one for the syrup and one for the zest in the cake.
2. I used a silicone bundt mold, and I needed to adjust the bake time. I baked at 350 (I have an oven thermometer) for 55 minutes, reduced to 325 for the next 10 minutes, and then 300 for the last 10. I used a toothpick to test every 5 minutes from minute 45 on, until it came out dry. The exterior was dark golden brown and the interior was moist.
3. My husband thought the syrup- soaked parts were too sweet, so I will make half the syrup next time and try to inject the syrup into the cake, instead of pouring it over the entire hole-poked bottom.
4. The cream cheese glaze completely covered the decorative bundt design from the silicone mold, so I'll make half the glaze and add more half and half for a 'naked' look.
Misty says
Glad you enjoyed it!
Kim says
For some reason my cake turned out really dry around the edges. I only baked it for 45 minutes but it seemed overcooked. Maybe you can add what to check for when cake is ready instead of just a timeframe.
Danielle says
Kim,
I am sorry your cake turned out dry. I would love to help troubleshoot. What was your Bundt pan made from? We have found that the aluminum Bundt pans that are lighter in color bake up a more tender crumb than any other material/color combination. I will add that to the notes section in the post and on the recipe card. Baking for only 45 minutes is quite short for a Bundt cake of this size. Was your pan the correct size? If it was larger the cake would have cooked more quickly. The problem with checking too early is that can cause the cake to fall in the center. If you cover tightly and refrigerate or freeze the cake it will help the edges be a bit more moist. Plus you can brush it with a little of the orange cinnamon syrup if desired. Just allow it to fully soak in before decorating. if there is anything else we can do to help, please let us know.
Lorie C. says
This Bundt cake looks both delicious and beautiful!. I will definitely be making this for our Christmas dessert! I love all of the pictures and step by step instructions. I also can't wait to try your white chocolate raspberry Bundt cake.
Danielle says
Thanks for the kind words! We work hard to make sure the recipes are fully explained and easy to follow. If you end up making either cake (I love the white chocolate raspberry one as well!) feel free to let us know how it turned out. Thanks and Merry Christmas!
Jennifer Cunningham says
What a wonderful site you have created! I am eager and excited to try my hand at your delicious Christmas recipes with my own daughter and add a new tradition to our family Christmases! Blessings to you both!
Thank you to Eileen Metcalfe for sharing with all of us here at Faith Lutheran 🙂
Danielle says
So kind of you to take the time to reach out! We hope you love the cake and the time spent making it! So much of Misty and my relationship has been built spending hours baking in the kitchen. Merry Christmas! And yes, thanks to Eileen!