20 Festive Holiday Bundt Cake Recipes Irresistible

‘Tis the season for cozy kitchens and irresistible aromas—and nothing says holiday cheer like a stunning Bundt cake! Whether you’re craving spiced gingerbread, rich chocolate peppermint, or a citrusy cranberry twist, we’ve rounded up 20 festive recipes that are as beautiful as they are delicious. Get ready to impress your guests (or treat yourself!) with these showstopping cakes. Let’s bake some magic!

Peppermint Chocolate Holiday Bundt Cake

This festive bundt cake combines rich chocolate with cool peppermint for a showstopping dessert that’s as easy to make as it is pretty to serve.

Ingredients:

• 1 box (15.25 oz) chocolate cake mix
• 1 cup sour cream
• 1/2 cup vegetable oil
• 3 large eggs
• 1 tsp peppermint extract
• 1 cup crushed peppermint candies (plus extra for garnish)
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

Instructions:

1. Preheat oven to 350°F. Generously grease a 10-cup bundt pan.
2. In a large bowl, whisk together chocolate cake mix, sour cream, vegetable oil, eggs, and 1 tsp peppermint extract until smooth. Fold in 1 cup crushed peppermint candies.
3. Pour batter into prepared pan and bake for 40–45 minutes, until a toothpick inserted comes out clean. Cool in pan for 15 minutes, then invert onto a wire rack.
4. While cake cools, make the glaze: Heat 1/2 cup heavy cream until steaming (not boiling). Pour over 1 cup chocolate chips in a bowl, let sit 2 minutes, then stir until smooth. Drizzle over cooled cake and sprinkle with extra crushed peppermints.

The magic here? The sour cream keeps the cake ultra-moist while the peppermint candies melt into little pockets of festive flavor. It’s like a peppermint patty in cake form!

Tip: For clean slices, dip your knife in hot water before cutting—the peppermint glaze won’t stick.

Cranberry Orange Holiday Bundt Cake

This Cranberry Orange Holiday Bundt Cake is a festive showstopper with bright citrus tang and juicy bursts of cranberry in every spiced bite.

• 3 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup whole milk
• 2 tbsp orange zest
• 1/4 cup fresh orange juice
• 1 1/2 cups fresh cranberries, halved
• 1/2 cup powdered sugar (for glaze)

1. Preheat oven to 350°F. Generously grease a 10-cup Bundt pan.
2. Whisk together flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl.
3. Beat butter until creamy, then add eggs one at a time. Alternate mixing in dry ingredients and milk until just combined. Fold in orange zest, orange juice, and cranberries.
4. Pour batter into prepared pan. Bake for 50–55 minutes until a toothpick comes out clean. Cool in pan for 15 minutes, then invert onto a rack.
5. Whisk powdered sugar with 1 tbsp orange juice until smooth; drizzle over cooled cake.

The citrus glaze seeps into the cake’s crevices, creating pockets of zesty sweetness that balance the tart cranberries perfectly.

Tip: For extra moisture, brush the warm cake with orange syrup (equal parts orange juice and sugar heated until dissolved) before glazing.

Eggnog Glazed Holiday Bundt Cake

This Eggnog Glazed Holiday Bundt Cake is a festive showstopper—rich, spiced, and drizzled with a creamy eggnog glaze that’ll have everyone sneaking extra slices.

• 3 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 1/4 cups eggnog
• 1 1/2 cups powdered sugar
• 3 tbsp eggnog (for glaze)
• 1/4 tsp ground nutmeg (for garnish)

1. Preheat oven to 350°F. Generously grease a 10-cup Bundt pan.
2. Whisk together 3 cups flour, 1 tbsp baking powder, 1/2 tsp salt, 1 tsp nutmeg, and 1/2 tsp cinnamon in a bowl.
3. In a separate bowl, beat 1 cup butter and 2 cups sugar until fluffy. Add eggs one at a time, then mix in 1 tsp vanilla.
4. Alternately add the dry ingredients and 1 1/4 cups eggnog to the butter mixture, beginning and ending with flour. Pour batter into the pan.
5. Bake for 50–55 minutes until a toothpick comes out clean. Cool in pan for 15 minutes, then invert onto a rack.
6. For the glaze, whisk 1 1/2 cups powdered sugar and 3 tbsp eggnog until smooth. Drizzle over cooled cake and dust with 1/4 tsp nutmeg.

The secret’s in the glaze—it soaks into the cake slightly, keeping every bite moist and bursting with holiday spice. Tip: For extra flair, sprinkle edible gold dust over the glaze before serving!

Gingerbread Spice Holiday Bundt Cake

This warmly spiced bundt cake is like a hug in dessert form—moist, fragrant, and just festive enough to steal the spotlight at any holiday gathering.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground ginger
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp nutmeg
• 3/4 cup unsalted butter, softened
• 3/4 cup packed dark brown sugar
• 2 large eggs
• 1/2 cup molasses
• 1 tsp vanilla extract
• 1 cup hot water

Instructions

1. Preheat oven to 350°F. Generously grease a 10-cup bundt pan.
2. Whisk together 2 1/2 cups flour, 1 1/2 tsp baking soda, 1/2 tsp salt, 2 tsp ginger, 1 1/2 tsp cinnamon, 1/2 tsp cloves, and 1/4 tsp nutmeg in a bowl.
3. Beat 3/4 cup butter and 3/4 cup brown sugar until fluffy. Add eggs one at a time, then mix in 1/2 cup molasses and 1 tsp vanilla.
4. Alternate adding dry ingredients and 1 cup hot water to the batter, mixing just until combined.
5. Pour into prepared pan and bake for 40–45 minutes, until a skewer comes out clean. Cool 15 minutes before inverting.

The secret? Hot water creates an ultra-tender crumb while amplifying the spices—no dry gingerbread here! Serve dusted with powdered sugar for snowy charm.

Tip: For easy release, brush melted butter into every nook of the pan, then dust with flour.

Pumpkin Spice Holiday Bundt Cake

This Pumpkin Spice Holiday Bundt Cake is a showstopper with its warm spices, tender crumb, and that gorgeous ring shape—perfect for sharing at festive gatherings.

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 2 tsp pumpkin pie spice
• 1 cup canned pumpkin puree
• ½ cup vegetable oil
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup buttermilk

1. Preheat oven to 350°F. Generously grease a 10-cup Bundt pan with butter or nonstick spray.
2. In a large bowl, whisk together 2 cups flour, 1 ½ cups sugar, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, and 2 tsp pumpkin pie spice.
3. In another bowl, mix pumpkin puree, vegetable oil, eggs, and 1 tsp vanilla until smooth. Gradually stir in dry ingredients, alternating with ½ cup buttermilk, until just combined.
4. Pour batter into the prepared pan and bake for 45–50 minutes, or until a toothpick inserted comes out clean.
5. Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

The secret to this cake’s ultra-moist texture? Buttermilk and pumpkin puree team up for a tender crumb that stays fresh for days.

Tip: Dust with powdered sugar or drizzle with a simple glaze (1 cup powdered sugar + 2 tbsp milk) for extra holiday flair.

White Chocolate Raspberry Holiday Bundt Cake

This festive cake is a showstopper with its tender crumb, tart raspberry swirl, and creamy white chocolate glaze—perfect for holiday gatherings or a cozy weekend treat.

Ingredients:

• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs, room temperature
• 1 tbsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1 cup fresh or frozen raspberries (thawed if frozen)
• 1/4 cup raspberry jam
• 1 cup white chocolate chips, melted
• 1/4 cup heavy cream

Instructions:

1. Preheat oven to 350°F. Generously grease a 10-cup Bundt pan with butter and dust with flour.
2. In a large bowl, cream together 1 cup butter and 1 3/4 cups sugar until fluffy. Beat in eggs one at a time, then stir in 1 tbsp vanilla.
3. Whisk together 3 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Alternate adding the dry ingredients and 1 cup buttermilk to the butter mixture, mixing just until combined.
4. Fold in raspberries gently. Pour half the batter into the pan, then swirl 1/4 cup raspberry jam into it with a knife. Top with remaining batter.
5. Bake for 45–50 minutes, until a toothpick comes out clean. Cool in the pan for 15 minutes, then invert onto a rack.
6. For the glaze, melt 1 cup white chocolate chips with 1/4 cup heavy cream in 30-second microwave bursts, stirring until smooth. Drizzle over the cooled cake.

The tart raspberry swirl cuts through the richness of the white chocolate, making every bite balanced and indulgent. Tip: For extra sparkle, sprinkle edible gold dust or crushed freeze-dried raspberries on top before serving.

Cinnamon Swirl Holiday Bundt Cake

This warmly spiced bundt cake is a showstopper with its buttery crumb and sweet cinnamon swirl—perfect for festive gatherings or a cozy weekend treat.

Ingredients:

• 3 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 cup whole milk
• 1/2 cup packed brown sugar
• 2 tbsp ground cinnamon

Instructions:

1. Preheat oven to 350°F. Generously grease a 10-cup bundt pan with butter or nonstick spray.
2. Whisk together 3 cups all-purpose flour, 1 tbsp baking powder, and 1/2 tsp salt in a bowl.
3. In a separate bowl, beat 1 cup butter and 2 cups granulated sugar until fluffy. Add eggs one at a time, then mix in 1 tbsp vanilla extract.
4. Alternately add the dry ingredients and 1 cup milk to the butter mixture, mixing just until combined.
5. In a small bowl, stir together 1/2 cup brown sugar and 2 tbsp cinnamon.
6. Pour half the batter into the pan, sprinkle with half the cinnamon sugar, then repeat layers. Swirl gently with a knife.
7. Bake for 50–55 minutes until a toothpick comes out clean. Cool in the pan for 15 minutes, then invert onto a rack.

The magic here? That ribbon of cinnamon sugar caramelizes as it bakes, creating pockets of gooey sweetness in every slice.

Tip: For extra flair, dust with powdered sugar or drizzle with a simple glaze while the cake is still slightly warm.

Lemon Poppy Seed Holiday Bundt Cake

This bright, citrusy bundt cake is a holiday showstopper—moist, tender, and speckled with poppy seeds for a delicate crunch.

Ingredients

• 3 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup whole milk
• ¼ cup fresh lemon juice
• 2 tbsp lemon zest
• 2 tbsp poppy seeds
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Generously grease a 10-cup bundt pan.
2. Whisk together 3 cups all-purpose flour, 1 ½ cups sugar, 1 tbsp baking powder, and ½ tsp salt in a large bowl.
3. Beat 1 cup butter until creamy. Add eggs one at a time, then mix in 1 cup milk, ¼ cup lemon juice, 2 tbsp lemon zest, 2 tbsp poppy seeds, and 1 tsp vanilla.
4. Gradually fold dry ingredients into the wet mixture until just combined.
5. Pour batter into the pan and bake for 45–50 minutes, or until a toothpick comes out clean.
6. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

The secret? Brushing the warm cake with extra lemon juice amps up the tangy-sweet balance. Serve dusted with powdered sugar for a snowy finish.

Tip: For extra moisture, wrap the cooled cake in plastic and let it rest overnight before slicing.

Caramel Apple Holiday Bundt Cake

This spiced caramel apple cake is a showstopper—moist, warmly spiced, and drizzled with a glossy caramel glaze that makes it perfect for holiday gatherings.

Ingredients

• 3 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• 2 cups peeled, finely diced apples (like Honeycrisp or Granny Smith)
• 1/2 cup caramel sauce (store-bought or homemade), plus extra for drizzling

Instructions

1. Preheat oven to 350°F. Generously grease a 10-cup Bundt pan with butter or baking spray.
2. In a bowl, whisk together 3 cups all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves, and 1/2 tsp salt.
3. In a separate bowl, beat 1 cup softened butter and 1 1/2 cups sugar until fluffy. Add eggs one at a time, then mix in 1 tsp vanilla.
4. Alternately add the dry ingredients and 1 cup buttermilk to the butter mixture, mixing just until combined. Fold in the diced apples.
5. Pour half the batter into the pan, drizzle with 1/4 cup caramel sauce, then top with remaining batter. Swirl gently with a knife.
6. Bake for 50–55 minutes, or until a toothpick comes out clean. Cool in the pan for 15 minutes, then invert onto a rack.
7. Once cooled, drizzle with remaining 1/4 cup caramel sauce. Slice and serve!

The caramel swirl keeps every bite rich and gooey, while the apples add just the right amount of tartness. Tip: For extra flavor, toss the diced apples with 1 tbsp of the dry flour mixture before folding them in—this prevents sinking!

Chocolate Peanut Butter Holiday Bundt Cake

This rich, festive cake combines swirls of fudgy chocolate and creamy peanut butter—perfect for impressing guests or treating yourself during the holidays!

Ingredients:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 3/4 cup cocoa powder
• 2 tsp baking powder
• 1/2 tsp salt
• 1 1/4 cups buttermilk
• 1/2 cup creamy peanut butter
• 1/2 cup powdered sugar (for glaze)
• 2 tbsp milk (for glaze)

Instructions:

1. Preheat oven to 350°F. Generously grease a 10-cup Bundt pan.
2. Beat 1 cup butter and 2 cups granulated sugar until fluffy. Add eggs one at a time, then mix in 1 tsp vanilla.
3. Whisk together flour, cocoa powder, 2 tsp baking powder, and 1/2 tsp salt. Alternate adding dry ingredients and 1 1/4 cups buttermilk to the butter mixture, mixing just until combined.
4. Pour half the batter into the pan. Dollop 1/2 cup peanut butter over the batter, then swirl with a knife. Top with remaining batter.
5. Bake for 45–50 minutes until a toothpick comes out clean. Cool in the pan for 15 minutes, then invert onto a rack.
6. Whisk 1/2 cup powdered sugar and 2 tbsp milk until smooth; drizzle over cooled cake.

The marbled peanut butter pockets make every slice a surprise, while the cocoa-rich crumb keeps it decadent but not overly sweet.

Tip: For extra flair, sprinkle crushed peanuts or holiday sprinkles over the glaze before it sets.

Maple Pecan Holiday Bundt Cake

This rich, warmly spiced bundt cake is a showstopper—drizzled with maple glaze and studded with toasted pecans for a festive touch.

Ingredients

• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• ½ cup pure maple syrup
• 4 large eggs
• 1 tbsp vanilla extract
• 3 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 cup whole milk
• 1 ½ cups chopped pecans, toasted
• ½ cup powdered sugar (for glaze)
• 2 tbsp maple syrup (for glaze)
• 1 tbsp milk (for glaze)

Instructions

1. Preheat oven to 350°F. Generously grease a 10-cup bundt pan.
2. In a large bowl, beat 1 cup butter and 1 ½ cups granulated sugar until fluffy. Add ½ cup maple syrup, eggs, and 1 tbsp vanilla; mix until smooth.
3. In another bowl, whisk flour, 1 tbsp baking powder, 1 tsp salt, 1 tsp cinnamon, and ½ tsp nutmeg. Alternate adding dry ingredients and 1 cup milk to the butter mixture, mixing just until combined. Fold in 1 cup pecans.
4. Pour batter into the pan. Bake for 45–50 minutes, until a toothpick comes out clean. Cool in pan for 15 minutes, then invert onto a rack.
5. Whisk ½ cup powdered sugar, 2 tbsp maple syrup, and 1 tbsp milk for the glaze. Drizzle over cooled cake and sprinkle with remaining ½ cup pecans.

The secret? Toasting the pecans doubles their nutty depth, and the maple glaze soaks subtly into the cake for extra moisture.

Tip: For clean slices, chill the cake for 20 minutes before glazing.

Cherry Almond Holiday Bundt Cake

This festive bundt cake is a showstopper with its tender crumb, juicy cherries, and nutty almond glaze—perfect for holiday gatherings or cozy winter weekends.

Ingredients

• 1 cup unsalted butter, softened (plus extra for greasing)
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 tsp almond extract
• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 cup whole milk
• 1 ½ cups dried cherries (or frozen, thawed and patted dry)
• ½ cup sliced almonds, toasted

Instructions

1. Preheat oven to 350°F. Generously grease a 10-cup bundt pan with butter and dust with flour.
2. In a large bowl, beat 1 cup butter and 1 ½ cups sugar until fluffy. Add eggs one at a time, then mix in 1 tsp vanilla and 1 tsp almond extract.
3. Whisk together 2 ½ cups flour, 2 tsp baking powder, and ½ tsp salt. Alternate adding the dry ingredients and 1 cup milk to the butter mixture, mixing just until combined.
4. Fold in dried cherries. Pour batter into the prepared pan and bake for 45–50 minutes, until a toothpick comes out clean.
5. Cool in the pan for 15 minutes, then invert onto a wire rack. Drizzle with almond glaze (mix 1 cup powdered sugar, 2 tbsp milk, and ½ tsp almond extract) and sprinkle with toasted almonds.

The almond glaze seeps into the cake’s crevices, creating pockets of sweetness that balance the tart cherries beautifully.

Tip: For extra flavor, soak dried cherries in warm brandy for 10 minutes before folding them into the batter.

Vanilla Bean Glazed Holiday Bundt Cake

This rich, buttery bundt cake gets a festive upgrade with a glossy vanilla bean glaze—perfect for impressing guests or treating yourself during the holidays.

Ingredients:

• 3 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup whole milk
• 2 tsp vanilla extract
• 1 vanilla bean, seeds scraped
• 1 1/2 cups powdered sugar
• 3 tbsp heavy cream

Instructions:

1. Preheat oven to 350°F. Generously grease a 10-cup bundt pan with butter and dust with flour.
2. In a bowl, whisk together 3 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. Beat 1 cup softened butter until creamy. Add eggs one at a time, then mix in 1 cup whole milk and 2 tsp vanilla extract. Gradually fold in dry ingredients until just combined.
4. Pour batter into the pan and bake for 45–50 minutes, until a toothpick comes out clean. Cool in the pan for 15 minutes, then invert onto a rack.
5. For the glaze, whisk 1 1/2 cups powdered sugar, 3 tbsp heavy cream, and seeds from 1 vanilla bean until smooth. Drizzle over the cooled cake.

The vanilla bean flecks in the glaze add a touch of elegance, while the tender crumb stays moist for days—if it lasts that long!

Tip: For extra warmth, add a pinch of cinnamon to the batter or sprinkle edible gold dust over the glaze.

Blueberry Lemon Holiday Bundt Cake

This moist, citrus-kissed bundt cake is studded with juicy blueberries and finished with a tangy glaze—perfect for festive brunches or gifting!

Ingredients

• 3 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup whole milk
• 2 tbsp lemon zest (from about 2 lemons)
• ¼ cup fresh lemon juice
• 1 ½ cups fresh or frozen blueberries (tossed in 1 tbsp flour)
• 1 cup powdered sugar (for glaze)
• 2 tbsp lemon juice (for glaze)

Instructions

1. Preheat oven to 350°F. Generously grease a 10-cup bundt pan with butter and dust with flour.
2. Whisk together 3 cups flour, 1 ½ cups granulated sugar, 1 tbsp baking powder, and ½ tsp salt in a bowl.
3. Beat 1 cup butter until creamy. Add eggs one at a time, then mix in 1 cup milk, 2 tbsp lemon zest, and ¼ cup lemon juice. Gradually fold in dry ingredients until just combined.
4. Toss blueberries with 1 tbsp flour, then gently fold into batter. Pour into prepared pan.
5. Bake for 50–55 minutes until a toothpick comes out clean. Cool in pan for 15 minutes, then invert onto a rack.
6. Whisk 1 cup powdered sugar and 2 tbsp lemon juice for the glaze. Drizzle over cooled cake.

The burst of blueberries against the bright lemon glaze makes every slice as cheerful as it is tender—no one will guess it’s so simple!

Tip: For extra sparkle, sprinkle glaze with edible gold dust or lemon zest before serving.

Chai Spice Holiday Bundt Cake

This warmly spiced bundt cake is like a hug in dessert form—perfect for cozy gatherings or gifting during the holidays.

Ingredients

• 3 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 2 tsp ground cinnamon
• 1 tsp ground cardamom
• 1 tsp ground ginger
• 1/2 tsp ground cloves
• 1/4 tsp black pepper
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 cup whole milk
• 1/2 cup brewed chai tea, cooled

Instructions

1. Preheat oven to 350°F. Generously grease a 10-cup bundt pan with butter or baking spray.
2. Whisk together flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and black pepper in a bowl.
3. In a separate bowl, beat butter and sugar with a mixer until fluffy (3–4 minutes). Add eggs one at a time, then mix in vanilla.
4. Alternately add the dry ingredients, milk, and chai tea to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
5. Pour batter into the prepared pan and bake for 45–50 minutes, or until a toothpick comes out clean. Cool in the pan for 15 minutes, then invert onto a wire rack.

The chai tea deepens the spice blend beautifully, giving this cake a subtly complex flavor that’s irresistible with a dusting of powdered sugar.

Tip: For extra moisture, brush the cooled cake with a simple syrup made from equal parts chai tea and sugar.

Banana Nut Holiday Bundt Cake

This moist, spiced bundt cake is studded with toasted walnuts and ripe bananas, making it a festive yet fuss-free dessert for holiday gatherings.

Ingredients:

• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1 cup chopped walnuts, toasted
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk

Instructions:

1. Preheat oven to 350°F. Generously grease a 10-cup bundt pan with butter or baking spray.
2. In a bowl, whisk together 3 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1 tsp salt, 1 tsp cinnamon, and 1/2 tsp nutmeg.
3. In a separate bowl, beat 1 cup softened butter and 1 1/2 cups sugar until fluffy. Add 3 eggs one at a time, then mix in 1 tsp vanilla extract and mashed bananas.
4. Alternately add the dry ingredients and 1 cup buttermilk to the batter, beginning and ending with the flour mixture. Fold in 1 cup toasted walnuts.
5. Pour batter into the prepared pan and bake for 50–55 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 15 minutes before inverting onto a wire rack.

The warm spices and caramelized banana pockets make this cake taste like holiday comfort in every slice. For extra flair, dust with powdered sugar or drizzle with caramel glaze before serving.

Tip: Toast the walnuts in a dry skillet over medium heat for 5 minutes to deepen their flavor.

Red Velvet Holiday Bundt Cake

This festive red velvet bundt cake is a showstopper with its rich cocoa flavor, velvety crumb, and creamy glaze—perfect for holiday gatherings or a cozy weekend treat.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 2 tbsp unsweetened cocoa powder
• 1 ½ cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tbsp red food coloring
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 1 cup powdered sugar
• 2 tbsp milk
• ½ tsp vanilla extract (for glaze)

Instructions:

1. Preheat oven to 350°F. Generously grease a 10-cup bundt pan with butter or baking spray.
2. In a large bowl, whisk together 2 ½ cups flour, 1 ½ cups sugar, 1 tsp baking soda, 1 tsp salt, and 2 tbsp cocoa powder.
3. Add 1 ½ cups vegetable oil, 1 cup buttermilk, eggs, 2 tbsp red food coloring, 1 tsp vanilla, and 1 tsp vinegar. Mix until just combined (don’t overmix).
4. Pour batter into the prepared pan and bake for 45–50 minutes, or until a toothpick inserted comes out clean.
5. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
6. For the glaze, whisk 1 cup powdered sugar, 2 tbsp milk, and ½ tsp vanilla until smooth. Drizzle over the cooled cake.

The vinegar reacts with the cocoa for a subtle tang, while the buttermilk keeps this cake irresistibly moist—no dry crumbs here!

Tip: For extra flair, sprinkle crushed peppermints or edible glitter over the glaze before it sets.

Coconut Lime Holiday Bundt Cake

This tropical-inspired bundt cake is a festive showstopper—moist coconut crumb meets zesty lime glaze for a holiday dessert that feels like sunshine on a plate.

Ingredients:

• 3 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 cup canned coconut milk
• 1 tsp vanilla extract
• 1 cup shredded sweetened coconut
• Zest of 2 limes
• 1 1/2 cups powdered sugar
• 3 tbsp fresh lime juice

Instructions:

1. Preheat oven to 350°F. Generously grease a 10-cup bundt pan with butter or baking spray.
2. Whisk together flour, baking powder, and salt in a bowl. Set aside.
3. Beat butter and sugar with a mixer on medium until fluffy (3 minutes). Add eggs one at a time, then mix in coconut milk and vanilla. Fold in shredded coconut and lime zest.
4. Gradually add dry ingredients to wet, mixing just until combined. Pour batter into prepared pan and bake for 50–55 minutes, or until a toothpick comes out clean.
5. Cool cake in pan for 15 minutes, then invert onto a wire rack to cool completely.
6. Whisk powdered sugar and lime juice until smooth. Drizzle glaze over cooled cake and let set for 10 minutes before slicing.

The magic here? Toasting the shredded coconut before folding it in adds a nutty depth that plays perfectly with the bright lime.

Tip: For extra coconut flavor, brush the warm cake with a mix of 2 tbsp coconut milk and 1 tbsp sugar before glazing.

Toffee Crunch Holiday Bundt Cake

This decadent bundt cake is a showstopper with its buttery toffee bits and rich caramel glaze—perfect for impressing guests or treating yourself during the holidays.

Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup sour cream
• 1 cup toffee bits (plus extra for garnish)
• 1/2 cup caramel sauce (for glaze)

Instructions

1. Preheat oven to 350°F. Generously grease a 10-cup bundt pan with butter and dust with flour.
2. In a large bowl, beat 1 cup butter and 2 cups sugar until fluffy. Add eggs one at a time, then mix in 1 tbsp vanilla.
3. Whisk together 3 cups flour, 1 tsp baking powder, and 1/2 tsp salt. Alternate adding the dry ingredients and 1 cup sour cream to the butter mixture, mixing just until combined.
4. Fold in 1 cup toffee bits, then pour batter into the prepared pan. Bake for 50–55 minutes, or until a toothpick comes out clean.
5. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
6. Drizzle with 1/2 cup caramel sauce and sprinkle with extra toffee bits before serving.

The sticky toffee bits melt into the cake as it bakes, creating pockets of caramelized crunch in every slice. A drizzle of warm caramel glaze takes it over the top!

Tip: For extra flair, warm the caramel sauce slightly before drizzling—it’ll glide over the cake like a glossy ribbon.

Pistachio Rosewater Holiday Bundt Cake

This fragrant, nutty bundt cake is a showstopper for festive gatherings, with delicate rosewater and crunchy pistachios in every bite.

Ingredients:

• 1 ½ cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup whole milk
• 1 tbsp rosewater
• 1 cup shelled pistachios, finely chopped (plus 2 tbsp for garnish)
• 1 cup powdered sugar (for glaze)
• 2 tbsp whole milk (for glaze)
• ½ tsp rosewater (for glaze)

Instructions:

1. Preheat oven to 350°F. Generously grease a 10-cup bundt pan.
2. Beat 1 ½ cups granulated sugar and 1 cup butter until fluffy. Add eggs one at a time, mixing well after each.
3. Whisk together 2 cups flour, 1 tsp baking powder, and ½ tsp salt. Alternate adding dry ingredients and ½ cup milk to the butter mixture, mixing just until combined.
4. Fold in 1 tbsp rosewater and 1 cup chopped pistachios. Pour batter into the pan and bake for 45–50 minutes, until a toothpick comes out clean.
5. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
6. For the glaze, whisk 1 cup powdered sugar, 2 tbsp milk, and ½ tsp rosewater until smooth. Drizzle over the cooled cake and sprinkle with remaining 2 tbsp pistachios.

The floral rosewater and earthy pistachios create a sophisticated yet comforting flavor that’s perfect for holiday brunches or dessert tables.

Tip: For extra moisture, brush the warm cake with a tablespoon of rosewater-simple syrup (equal parts water and sugar heated with rosewater) before glazing.

Conclusion

With 20 festive Bundt cake recipes, there’s something here for every holiday celebration! Whether you’re craving classic flavors or adventurous twists, these cakes are sure to impress. We’d love to hear which one you try—leave a comment with your favorite, and don’t forget to share this roundup on Pinterest for fellow bakers to enjoy. Happy baking, and happy holidays!