25+ Cozy February Bundt Cake Recipes to Sweeten Your Winter

As winter days begin to wind down and February rolls in, there’s no better way to celebrate the season than with a warm, fragrant Bundt cake.

Whether you’re hosting a Valentine’s Day gathering, indulging in a sweet winter treat, or simply embracing the cozy vibes of the month, a Bundt cake is the perfect dessert to satisfy your cravings.

Bundt cakes are known for their rich, moist texture and stunning presentation, and with so many variations, they can cater to any occasion or flavor preference.

From decadent chocolate and citrus combinations to fruity delights and nutty infusions, these 25+ February Bundt cake recipes will inspire you to create something special this month.

Whether you’re an experienced baker or just starting out, there’s a Bundt cake recipe for everyone.

Let’s dive into these delightful cake ideas that will add a touch of warmth and sweetness to your February celebrations!

25+ Cozy February Bundt Cake Recipes to Sweeten Your Winter

February is the perfect month to treat yourself and your loved ones to the indulgent, comforting flavors of a Bundt cake.

With these 25+ recipes, you’ll find a variety of delicious cakes that can fit any occasion—from romantic Valentine’s Day desserts to cozy winter treats.

The beauty of Bundt cakes lies in their versatility, so whether you prefer chocolate, citrus, nuts, or something a little more exotic, there’s a recipe to suit every taste.

So preheat your oven, gather your ingredients, and get ready to bake something sweet that will fill your home with delightful aromas and bring smiles to everyone who gets a taste!

Valentine’s Day Red Velvet Bundt Cake

This moist and decadent Red Velvet Bundt Cake is a perfect treat for Valentine’s Day. The vibrant red color, paired with a subtle cocoa flavor, creates an indulgent dessert that’s as beautiful as it is delicious. Topped with cream cheese frosting, this cake is ideal for celebrations and adds a touch of romance to any gathering.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon cocoa powder
• 1 ½ cups buttermilk
• 1 cup vegetable oil
• 2 large eggs
• 1 tablespoon red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar

For Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cocoa powder.
3. In a separate large bowl, whisk together buttermilk, oil, eggs, food coloring, vanilla extract, and vinegar.
4. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
5. Pour the batter into the prepared Bundt pan and smooth the top.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. For the frosting, beat together cream cheese, butter, powdered sugar, vanilla extract, and salt until smooth.
9. Once the cake is cooled, spread the frosting over the top, letting it drip down the sides.

This Red Velvet Bundt Cake is not only a showstopper in terms of its appearance but also delivers an incredibly soft and moist texture with a light chocolate flavor. The tangy cream cheese frosting beautifully complements the cake’s richness, making it an unforgettable treat for any February occasion. Whether you’re celebrating Valentine’s Day or simply craving something indulgent, this cake is a perfect choice for a special dessert.

Lemon Blueberry Bundt Cake

Bright, refreshing, and bursting with fruity flavor, this Lemon Blueberry Bundt Cake is a wonderful way to usher in the early signs of spring in February. The tangy lemon zest, combined with sweet, juicy blueberries, creates a fresh contrast against the soft, buttery cake. It’s an ideal dessert for any winter-to-spring transition and pairs wonderfully with a warm cup of tea or coffee.

Ingredients:

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• Zest of 2 lemons
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 ½ cups fresh blueberries

For Lemon Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
4. Stir in the lemon zest and vanilla extract.
5. Add the dry ingredients alternately with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
6. Gently fold in the blueberries, being careful not to crush them.
7. Pour the batter into the prepared Bundt pan and smooth the top.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar, lemon juice, and lemon zest. Drizzle the glaze over the cooled cake.

The combination of tart lemon and sweet blueberries in this Bundt cake brings a refreshing twist to your winter dessert repertoire. The glaze adds a perfect balance of citrus sweetness that enhances the cake’s flavor. Ideal for brunches or an afternoon treat, this Lemon Blueberry Bundt Cake will brighten up any February day with its burst of fresh, fruity goodness.

Chocolate Raspberry Swirl Bundt Cake

For chocolate lovers, this Chocolate Raspberry Swirl Bundt Cake is a must-try. The rich, dense chocolate cake is enhanced with a sweet, tangy raspberry swirl, creating an elegant dessert with a delightful contrast of flavors. Perfect for Valentine’s Day or a cozy winter gathering, this cake is sure to satisfy any chocolate craving while offering a surprise twist with its fruity filling.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsweetened cocoa powder
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup whole milk
• ½ cup raspberry jam or preserves

For Raspberry Swirl:

• ½ cup raspberry jam or preserves
• 1 tablespoon water

For Ganache:

• 4 oz semisweet chocolate
• ¼ cup heavy cream

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
2. In a medium bowl, whisk together flour, baking soda, salt, and cocoa powder.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each.
4. Stir in the vanilla extract.
5. Add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Mix until smooth.
6. For the raspberry swirl, whisk together the raspberry jam and water until smooth.
7. Pour half of the chocolate batter into the Bundt pan. Drop spoonfuls of raspberry jam mixture over the batter, then swirl gently with a knife. Add the remaining chocolate batter and repeat the swirl with the rest of the raspberry mixture.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10. For the ganache, heat the cream in a small saucepan until it just begins to simmer. Pour over the chocolate and stir until smooth. Drizzle the ganache over the cooled cake.

This Chocolate Raspberry Swirl Bundt Cake is a beautiful, indulgent dessert that combines the best of both worlds: rich chocolate and sweet, tart raspberry. The ganache topping adds a glossy finish, making it as visually stunning as it is delicious. Whether for a special occasion like Valentine’s Day or just as a weekend treat, this cake is sure to be a hit with anyone who loves chocolate and berries together.

Cinnamon Swirl Bundt Cake

This Cinnamon Swirl Bundt Cake brings warmth and comfort with its aromatic cinnamon ribbon running through a soft, buttery cake. The combination of cinnamon and vanilla creates a cozy flavor profile, making this cake perfect for chilly February mornings or an afternoon coffee break. The cinnamon swirl adds a delightful texture and a little extra sweetness, making it a crowd-pleasing treat.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream

For Cinnamon Sugar Swirl:

• ½ cup brown sugar
• 2 tablespoons ground cinnamon

For Glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
2. In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each.
4. Stir in the vanilla extract and sour cream until combined.
5. Gradually add the dry ingredients, mixing just until incorporated.
6. In a small bowl, mix together the brown sugar and cinnamon for the swirl.
7. Pour half of the batter into the Bundt pan, then sprinkle half of the cinnamon sugar mixture on top. Add the remaining batter, then top with the remaining cinnamon sugar.
8. Use a knife to gently swirl the cinnamon sugar into the batter.
9. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
11. For the glaze, whisk together powdered sugar, milk, and vanilla. Drizzle over the cooled cake.

This Cinnamon Swirl Bundt Cake is a delightful treat that combines a soft, buttery cake with the perfect touch of cinnamon. The cinnamon sugar swirl adds a sweet, spicy contrast, making it a great choice for those who enjoy a comforting dessert. The glaze enhances the flavor without overpowering it, and the cake is perfect for sharing with loved ones or serving as an afternoon snack with a hot drink.

Spiced Pear Bundt Cake

Spiced Pear Bundt Cake is a wonderful February dessert that brings together the warm flavors of cinnamon, nutmeg, and clove with the natural sweetness of ripe pears. The moist texture of the cake, complemented by the delicate pear flavor, makes it an ideal choice for a cozy, winter dessert. The addition of a light glaze or powdered sugar topping makes it a truly indulgent treat.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 2 medium pears, peeled and finely chopped

For Glaze (optional):

• ½ cup powdered sugar
• 1 tablespoon milk
• ½ teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Stir in the vanilla extract and sour cream.
5. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
6. Fold in the chopped pears, being careful not to break them up too much.
7. Pour the batter into the prepared Bundt pan and smooth the top.
8. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar, milk, and vanilla. Drizzle over the cooled cake if desired.

This Spiced Pear Bundt Cake combines the best of winter flavors, offering a rich, spiced base with a burst of fresh pear in every bite. The warm spices make it comforting, while the pear adds moisture and a touch of sweetness. It’s perfect for an afternoon treat or a special winter gathering. The optional glaze adds a slight sweetness to balance the spiced flavors, but the cake is equally delicious on its own.

Mocha Hazelnut Bundt Cake

This Mocha Hazelnut Bundt Cake is an irresistible combination of rich coffee flavor and toasted hazelnuts. It’s a perfect dessert for coffee lovers, with the depth of the espresso pairing beautifully with the nutty hazelnuts. The moist chocolate cake, combined with a coffee-infused glaze, creates an indulgent dessert that’s ideal for any February occasion.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup strong brewed coffee (cooled)
• 1 cup buttermilk
• 1 cup chopped toasted hazelnuts

For Coffee Glaze:

• ½ cup powdered sugar
• 2 tablespoons strong brewed coffee
• 1 tablespoon unsalted butter

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each.
4. Stir in the vanilla extract and brewed coffee.
5. Add the dry ingredients alternately with the buttermilk, mixing until just combined.
6. Gently fold in the toasted hazelnuts.
7. Pour the batter into the prepared Bundt pan and smooth the top.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar, brewed coffee, and butter until smooth. Drizzle over the cooled cake.

This Mocha Hazelnut Bundt Cake offers a luxurious flavor profile that combines the richness of chocolate and coffee with the nutty depth of toasted hazelnuts. The coffee glaze adds an extra layer of flavor that complements the cake perfectly. Whether you’re enjoying it for a quiet coffee break or serving it to guests, this cake is sure to be a crowd-pleaser for any coffee lover and a sophisticated treat for February.

Chocolate Raspberry Bundt Cake

This Chocolate Raspberry Bundt Cake is a decadent and elegant dessert that blends rich chocolate cake with the tart sweetness of fresh raspberries. The combination of moist chocolate cake and bursts of fruity raspberry flavor creates a beautiful contrast. Perfect for Valentine’s Day or any winter celebration, this cake will impress guests and satisfy your chocolate cravings.

Ingredients:

• 2 cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup fresh raspberries (or frozen, thawed)
• 1 tablespoon flour (for tossing raspberries)

For Raspberry Glaze:

• 1 cup powdered sugar
• 2 tablespoons raspberry puree
• 1 teaspoon lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. Gradually add the dry ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
5. In a small bowl, toss the raspberries with 1 tablespoon of flour. Gently fold the raspberries into the batter.
6. Pour the batter into the prepared Bundt pan and smooth the top.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
9. For the glaze, whisk together powdered sugar, raspberry puree, and lemon juice until smooth. Drizzle over the cooled cake.

The Chocolate Raspberry Bundt Cake offers a sophisticated and indulgent treat with a perfect balance of rich chocolate and tart raspberries. The addition of the raspberry glaze enhances the fruity flavor while adding a lovely pop of color. This cake is ideal for a romantic celebration or any special occasion in February, offering both visual appeal and irresistible flavor.

Lemon Blueberry Bundt Cake

Lemon and blueberry are a match made in dessert heaven, and this Lemon Blueberry Bundt Cake takes full advantage of their harmonious flavors. With a bright, citrusy lemon cake and pockets of sweet, juicy blueberries, this Bundt cake is both refreshing and satisfying. The zesty lemon glaze adds a delightful tartness that makes each bite irresistible, perfect for a refreshing dessert in the colder months.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon lemon zest
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• ½ cup buttermilk
• 1 cup fresh blueberries (or frozen, thawed)
• 1 tablespoon flour (for tossing blueberries)

For Lemon Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.
3. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in the vanilla extract.
4. Gradually add the dry ingredients alternately with sour cream and buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
5. Toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the cake. Gently fold them into the batter.
6. Pour the batter into the prepared Bundt pan and smooth the top.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
9. For the glaze, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled cake.

The Lemon Blueberry Bundt Cake is a refreshing and flavorful dessert, perfect for February when you want something bright and vibrant. The lemon flavor is zesty and lively, while the blueberries provide bursts of sweetness throughout the cake. The glaze ties everything together with a citrusy finish. This cake is ideal for a light, yet indulgent treat to enjoy during winter or spring celebrations.

Salted Caramel Pecan Bundt Cake

Indulge in the rich, sweet, and savory combination of salted caramel and toasted pecans with this Salted Caramel Pecan Bundt Cake. The moist cake is packed with buttery caramel flavor, and the crunchy pecans provide a delightful texture contrast. Drizzled with a salted caramel sauce, this cake is a true dessert lover’s dream. It’s perfect for winter gatherings, family get-togethers, or just when you’re craving something sweet and savory.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 cup chopped toasted pecans

For Caramel Sauce:

• ½ cup unsalted butter
• 1 cup brown sugar
• ½ cup heavy cream
• 1 teaspoon vanilla extract
• ¼ teaspoon sea salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in vanilla extract.
4. Gradually add the dry ingredients, alternating with sour cream, mixing until just combined.
5. Fold in the chopped toasted pecans.
6. Pour the batter into the prepared Bundt pan and smooth the top.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
9. For the caramel sauce, melt the butter in a saucepan over medium heat. Stir in the brown sugar and cook for 2-3 minutes. Slowly add the heavy cream, whisking continuously. Cook for 4-5 minutes, until the sauce thickens. Stir in vanilla and sea salt.
10. Drizzle the warm caramel sauce over the cooled cake.

The Salted Caramel Pecan Bundt Cake is a rich and decadent treat with the perfect blend of sweet caramel and savory saltiness. The toasted pecans add a satisfying crunch, while the caramel sauce adds a silky smooth finish. It’s an indulgent dessert that’s sure to impress guests or satisfy your sweet tooth during February’s chilly days.

Red Velvet Bundt Cake with Cream Cheese Frosting

Red velvet is a classic February flavor, especially around Valentine’s Day, and this Red Velvet Bundt Cake with Cream Cheese Frosting takes the beloved combination to the next level. The cake is rich, tender, and vibrantly red, with a subtle cocoa flavor that pairs beautifully with the tangy, smooth cream cheese frosting. This dessert is perfect for any special occasion where you want a show-stopping cake that’s as delicious as it is beautiful.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cocoa powder
• ½ teaspoon salt
• 1 cup buttermilk
• 1 cup vegetable oil
• 2 large eggs
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar

For Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, cocoa powder, and salt.
3. In a separate bowl, whisk together buttermilk, oil, eggs, food coloring, vanilla extract, and vinegar.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Pour the batter into the prepared Bundt pan and smooth the top.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. For the frosting, beat the cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, vanilla extract, and salt, beating until smooth.
9. Once the cake has cooled, spread the cream cheese frosting over the top and let it drip down the sides.

This Red Velvet Bundt Cake with Cream Cheese Frosting is a stunning and indulgent treat that’s sure to be a hit at any February celebration. The cake’s tender crumb and rich red color make it a perfect choice for Valentine’s Day or other special events, and the creamy, tangy frosting adds the perfect finishing touch. Serve it as a beautiful centerpiece at your next gathering, or simply enjoy it as a special treat.

Cinnamon Swirl Bundt Cake

Warm, comforting, and full of rich cinnamon flavor, this Cinnamon Swirl Bundt Cake is an ideal dessert for February, especially on chilly winter days. The cake is soft and moist, with a sweet cinnamon swirl running through the middle, and topped with a light glaze that adds an extra touch of sweetness. It’s a simple yet indulgent treat that pairs perfectly with a cup of tea or coffee.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream

For Cinnamon Swirl:

• ¾ cup brown sugar
• 1 tablespoon ground cinnamon

For Glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients, alternating with sour cream, mixing until just combined.
5. For the cinnamon swirl, mix together brown sugar and cinnamon in a small bowl.
6. Pour half of the batter into the prepared Bundt pan. Sprinkle half of the cinnamon sugar mixture over the batter, then add the remaining batter. Sprinkle the rest of the cinnamon sugar mixture on top.
7. Use a knife or skewer to gently swirl the cinnamon sugar into the batter.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar, milk, and vanilla extract. Drizzle the glaze over the cooled cake.

The Cinnamon Swirl Bundt Cake is a cozy, comforting dessert that’s perfect for the colder months of February. The soft, buttery cake pairs perfectly with the sweet, spiced cinnamon swirl, and the glaze adds just the right amount of sweetness. It’s an easy yet impressive cake that will fill your kitchen with delightful aromas and satisfy your cravings for something warm and comforting.

Strawberry Almond Bundt Cake

With its delicate almond flavor and fresh strawberry glaze, this Strawberry Almond Bundt Cake is a beautiful and flavorful dessert perfect for February. The cake is light and airy, with a subtle almond flavor that pairs wonderfully with the sweet and tart strawberry glaze. This cake is perfect for a romantic dinner or as a delightful treat for any special gathering during the winter months.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon almond extract
• 1 cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 4 large eggs
• 1 cup sour cream
• 1 cup fresh strawberries, mashed

For Strawberry Glaze:

• ½ cup powdered sugar
• 2 tablespoons fresh strawberry puree
• 1 teaspoon lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in almond extract.
4. Gradually add the dry ingredients, alternating with sour cream, mixing until just combined.
5. Gently fold in the mashed strawberries.
6. Pour the batter into the prepared Bundt pan and smooth the top.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
9. For the glaze, whisk together powdered sugar, strawberry puree, and lemon juice. Drizzle the glaze over the cooled cake.

The Strawberry Almond Bundt Cake is a delightful combination of sweet, fruity strawberries and nutty almond flavor. The light, fluffy texture of the cake pairs beautifully with the fresh strawberry glaze, creating a cake that’s perfect for any occasion, especially in February. Whether for a Valentine’s Day treat or a winter celebration, this cake is sure to be a crowd-pleaser.

Chocolate Orange Bundt Cake

Chocolate and orange are a timeless flavor pairing, and this Chocolate Orange Bundt Cake brings the two together in the most decadent way. The cake itself is moist and rich, with the deep flavors of cocoa and a hint of citrus from the fresh orange zest. Topped with a glossy chocolate glaze, this Bundt cake is a perfect dessert for February, whether you’re celebrating Valentine’s Day or just indulging in a treat with a citrusy twist.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsweetened cocoa powder
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest
• 1 cup orange juice
• ½ cup sour cream

For Chocolate Glaze:

• 4 oz semisweet chocolate, chopped
• ¼ cup heavy cream
• 1 tablespoon unsalted butter

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder.
3. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla extract and orange zest.
4. Gradually add the dry ingredients to the wet ingredients, alternating with orange juice and sour cream, beginning and ending with the dry ingredients.
5. Pour the batter into the prepared Bundt pan and smooth the top.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. For the glaze, heat heavy cream in a small saucepan until it begins to simmer. Remove from heat and stir in chopped chocolate and butter until smooth.
9. Drizzle the chocolate glaze over the cooled cake.

The Chocolate Orange Bundt Cake is a perfect way to enjoy the delicious marriage of chocolate and citrus. The rich chocolate cake, combined with the bright orange flavor and the indulgent chocolate glaze, makes for a sophisticated and unforgettable treat. Whether you’re serving it for a special occasion or just enjoying a moment of indulgence, this Bundt cake is sure to become a new favorite for February.

Coconut Cream Bundt Cake

For coconut lovers, this Coconut Cream Bundt Cake is the ultimate dessert. It’s soft, rich, and packed with coconut flavor, making it a great choice for the winter months. The cake is made with both shredded coconut and coconut milk, ensuring it’s moist and flavorful throughout. Topped with a creamy coconut glaze, this cake is both decadent and tropical—a perfect way to escape the winter chill.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsweetened shredded coconut
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup coconut milk
• 1 cup sweetened shredded coconut (for topping)

For Coconut Glaze:

• ½ cup powdered sugar
• 2 tablespoons coconut milk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and shredded coconut.
3. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Gradually add the dry ingredients, alternating with coconut milk, beginning and ending with the dry ingredients.
5. Pour the batter into the prepared Bundt pan and smooth the top.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
8. For the glaze, whisk together powdered sugar, coconut milk, and vanilla extract. Drizzle the glaze over the cooled cake.
9. Sprinkle sweetened shredded coconut over the top for a beautiful and flavorful finish.

This Coconut Cream Bundt Cake is the perfect blend of tropical flavor and decadent texture. The coconut milk and shredded coconut create a cake that is both moist and flavorful, and the coconut glaze adds a rich, creamy finish. This cake is ideal for those looking for a winter treat with a tropical twist—whether you’re baking for a holiday or just looking to brighten up your February with a taste of the tropics.

Raspberry Almond Bundt Cake

Raspberries and almonds come together in this moist and flavorful Raspberry Almond Bundt Cake, making it a delicious and visually stunning dessert for February. The tartness of the fresh raspberries pairs beautifully with the nutty almond flavor, creating a cake that’s both sweet and slightly tangy. It’s the perfect choice for a Valentine’s Day treat, a brunch gathering, or just a special weekend dessert.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon almond extract
• 1 cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 4 large eggs
• 1 cup sour cream
• 1 cup fresh raspberries (or frozen, thawed)

For Almond Glaze:

• 1 cup powdered sugar
• 2 tablespoons almond milk (or regular milk)
• 1 teaspoon almond extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in almond extract.
4. Gradually add the dry ingredients, alternating with sour cream, beginning and ending with the dry ingredients.
5. Gently fold in the raspberries, being careful not to crush them.
6. Pour the batter into the prepared Bundt pan and smooth the top.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. For the glaze, whisk together powdered sugar, almond milk, and almond extract. Drizzle the glaze over the cooled cake.

The Raspberry Almond Bundt Cake is a beautiful and flavorful dessert that combines the tartness of raspberries with the warm, nutty essence of almonds. The cake’s moist texture and the sweet almond glaze make it a treat that’s perfect for February celebrations, especially when shared with loved ones. Whether for a romantic dinner or a casual afternoon, this Bundt cake offers a delightful flavor combination that’s sure to impress.

Note: More recipes are coming soon!