Christmas Chocolate Bundt Cake is a moist, rich cake baked in a special round pan. It’s full of chocolate flavor, drizzled with sweet icing, and sprinkled with colorful bits for a festive look.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup sour cream or plain yogurt
For the Icing and Decoration:
- 1 cup powdered sugar, sifted
- 2 tablespoons milk or water
- Christmas sprinkles
How to Make Christmas Chocolate Bundt Cake:
- Preheat and Prepare:
- Start by preheating your oven to 350°F (175°C). Then, using butter or non-stick cooking spray, thoroughly grease your Bundt pan.
- Dry Ingredients:
- In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt to break up any clumps and aerate the mixture, which helps with the rise of the cake.
- Cream Butter and Sugar:
- In a large mixing bowl, use an electric mixer to cream the butter and sugar together until the mixture becomes light and fluffy, which should take about 3-4 minutes.
- Add Eggs and Vanilla:
- Add the eggs one at a time to the creamed mixture, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients:
- Mix some dry ingredients into the creamy butter and sugar, then add a bit of sour cream. Keep adding dry ingredients and sour cream bit by bit. Start and end with dry ingredients. Stir gently until it’s just mixed so your cake stays soft.
- Fill the Pan:
- Carefully pour the cake batter into the prepared Bundt pan. Gently tap the pan on the countertop to release any large air bubbles.
- Bake the Cake:
- Place the pan in the preheated oven and bake for 45-50 minutes. The cake is done when a skewer inserted into the thickest part comes out clean or with just a few moist crumbs.
- Cool the Cake:
- After baking, let the cake cool in the pan on a wire rack for about 10 minutes. Then, invert the pan onto the rack and lift it off the cake.
- Icing and Decoration:
- For the icing, gradually add milk to the sifted powdered sugar until you get a thick but pourable consistency. Drizzle the icing over the cooled cake. Immediately sprinkle with christmas sprinkles so they adhere to the icing before it sets.
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