40+ Delicious January Bundt Cake Recipes to Brighten Your Days

January is the perfect time to indulge in baking as the cold winter days set in.

There’s something incredibly comforting about a warm, freshly baked Bundt cake, and with its rich history and endless flavor possibilities, the Bundt cake has become a favorite for cozy winter treats.

Whether you’re looking for a classic, decadent chocolate Bundt, or something light and citrusy to counter the winter blues, we’ve gathered over 40 amazing Bundt cake recipes that will inspire your winter baking.

From fruit-packed to nutty, spiced to chocolatey, there’s a Bundt cake for every palate and occasion.

Let’s dive into these mouthwatering recipes and add some delicious variety to your January baking!

40+ Delicious January Bundt Cake Recipes to Brighten Your Days

With over 40 Bundt cake recipes to choose from, January becomes an exciting month of baking possibilities.

Whether you prefer a rich chocolate Bundt or a light and tangy citrus cake, there’s a Bundt recipe here that will make your winter days a little brighter.

These cakes are perfect for family gatherings, celebrations, or simply enjoying with a hot cup of tea or coffee.

So, grab your Bundt pan and get ready to fill your kitchen with the delicious aroma of fresh-baked cake — the perfect way to celebrate the start of a new year!

Orange Spice Bundt Cake

This Orange Spice Bundt Cake is a perfect winter dessert, with the zesty citrus flavor harmonizing beautifully with warm spices like cinnamon, nutmeg, and clove. Its moist texture and aromatic scent make it an inviting treat for any gathering or family dinner in January. The tangy orange glaze adds an extra layer of sweetness and freshness, making every bite irresistible.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground cloves
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups sugar
• 4 large eggs
• 1 ½ tsp vanilla extract
• Zest of 2 oranges
• ½ cup fresh orange juice
• ½ cup sour cream
• 1 ½ cups powdered sugar (for glaze)
• 2 tbsp fresh orange juice (for glaze)

Instructions:

1. Preheat your 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, nutmeg, cloves, and salt. Set aside.
3. In a large bowl, cream together butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, orange zest, and orange juice.
5. Add the dry ingredients to the wet ingredients alternately with sour cream, beginning and ending with the flour mixture. Mix just until combined.
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. While the cake is baking, prepare the glaze by whisking together powdered sugar and orange juice in a small bowl.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Drizzle with the orange glaze before serving.

This cake brings a delightful citrusy twist to the traditional Bundt, and the spices create a cozy, comforting atmosphere perfect for winter. The glaze enhances its natural sweetness without overwhelming the palate, and the moist crumb makes each bite delectable. It’s an excellent option to serve at a brunch or to enjoy with a hot beverage on a cold January day.

Cinnamon Swirl Bundt Cake

A perfect treat to warm up those chilly January mornings, this Cinnamon Swirl Bundt Cake combines a soft, buttery cake with a swirl of sweet cinnamon filling, creating a visually stunning and flavorful dessert. The cake’s moist interior and crumbly cinnamon topping make it an irresistible choice for any occasion.

Ingredients:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream
• ½ cup brown sugar
• 2 tbsp ground cinnamon
• ½ cup chopped pecans (optional)

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. Set aside.
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 addition. Stir in the vanilla extract.
4. Add the dry ingredients to the butter mixture, alternating with sour cream, starting and ending with the flour mixture. Mix until just combined.
5. In a separate bowl, combine brown sugar, cinnamon, and chopped pecans (if using).
6. Spoon half of the cake batter into the Bundt pan, then sprinkle half of the cinnamon-sugar mixture on top. Add the remaining batter and top with the rest of the cinnamon mixture. Use a knife to swirl the cinnamon mixture through the batter gently.
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, then remove it and allow it to cool completely before serving.

The cinnamon swirl creates a marbled effect that makes each slice visually enticing while delivering a satisfying mix of textures and flavors. The subtle tang of sour cream enhances the cake’s moistness, while the cinnamon filling provides that signature warmth perfect for January. This cake is ideal for enjoying with a cup of coffee or tea during a winter afternoon.

Pecan Praline Bundt Cake

This decadent Pecan Praline Bundt Cake is a rich and indulgent dessert that brings a touch of luxury to any occasion. The brown sugar and butter glaze caramelize on the surface, creating a crunchy, gooey praline topping that perfectly complements the moist, buttery cake beneath. Pecans throughout the cake add crunch and flavor, making it a true treat for any pecan lover.

Ingredients:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups brown sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream
• 1 ½ cups chopped pecans, divided
• 1 ½ cups powdered sugar
• 4 tbsp unsalted butter
• 2 tbsp milk

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. Set aside.
3. In a large bowl, cream the butter and brown sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Alternate adding the dry ingredients and sour cream to the butter mixture, starting and ending with the flour mixture. Stir in 1 cup of chopped pecans.
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. While the cake is baking, make the glaze by combining powdered sugar, butter, and milk in a saucepan. Heat over medium heat until the butter is melted, stirring to combine.
8. Once the cake is out of the oven, allow it to cool in the pan for 10 minutes before transferring it to a wire rack. Drizzle the warm glaze over the cooled cake and sprinkle with the remaining chopped pecans.

The Pecan Praline Bundt Cake is a perfect dessert for January celebrations. The crunchy, sweet praline topping adds an extra layer of flavor and texture to the cake, making it feel like an extravagant treat without being overly complicated. Its rich flavor and nutty crunch elevate the experience of eating it, and the glaze gives it the finishing touch. This cake is sure to impress guests at any gathering and is perfect for those looking for something special during the winter months.

Gingerbread Bundt Cake

This Gingerbread Bundt Cake brings the warm, comforting flavors of winter spices, including ginger, cinnamon, and molasses, into a moist, tender cake that’s perfect for any January occasion. The cake’s rich, aromatic spices make it an ideal treat for cozying up during the colder months, while the simple glaze adds just the right amount of sweetness to balance the depth of the spices.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 ½ tsp baking soda
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp ground nutmeg
• ¼ tsp salt
• 1 cup unsalted butter, softened
• 1 cup brown sugar
• 2 large eggs
• 1 cup molasses
• 1 cup hot water
• 1 tsp vanilla extract
• 1 cup powdered sugar (for glaze)
• 2 tbsp milk (for glaze)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
2. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
3. In a large bowl, cream together butter and brown sugar until fluffy. Add eggs one at a time, beating well after each addition.
4. Stir in molasses and vanilla extract.
5. Gradually add the dry ingredients, alternating with the hot water, beginning and ending with the dry ingredients. Mix until smooth.
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, then transfer it to a wire rack to cool completely.
9. Whisk together powdered sugar and milk to make a glaze, then drizzle it over the cooled cake.

This Gingerbread Bundt Cake offers a perfect blend of warmth and sweetness, with the rich molasses providing a deep flavor that’s complemented by the spices. The simple glaze adds a light sweetness that enhances the overall taste without overwhelming the cake. This cake is a true winter delight, ideal for serving at family gatherings or enjoying with a hot cup of tea.

Apple Cinnamon Bundt Cake

This Apple Cinnamon Bundt Cake is a delightful, moist dessert that blends the sweetness of apples with the warmth of cinnamon and nutmeg, making it a great choice for a January treat. The addition of grated apples throughout the cake adds both moisture and flavor, while the cinnamon-sugar topping gives a delicious crunch. It’s the perfect combination of tender cake and comforting spice.

Ingredients:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups sugar
• 4 large eggs
• 1 tsp vanilla extract
• 2 cups grated apples (about 2 medium apples)
• 1 ½ cups chopped walnuts (optional)
• 2 tbsp cinnamon sugar (for topping)

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, nutmeg, and salt. Set aside.
3. In a large bowl, cream together butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until combined. Fold in grated apples and walnuts (if using).
5. Pour the batter into the prepared Bundt pan, smoothing the top.
6. Sprinkle the cinnamon sugar evenly over the top of the batter.
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, then remove it and allow it to cool completely before serving.

This Apple Cinnamon Bundt Cake is a flavorful and aromatic treat perfect for cold January days. The grated apples create a moist, tender cake with a burst of freshness, while the cinnamon sugar topping adds a delightful crunch and sweetness. It’s a cozy cake that pairs wonderfully with a cup of coffee or hot chocolate, making it ideal for winter gatherings or as a comforting dessert.

Lemon Poppy Seed Bundt Cake

A bright and refreshing option for a January treat, this Lemon Poppy Seed Bundt Cake is packed with citrus flavor and a subtle crunch from the poppy seeds. The cake’s tangy lemon glaze brings a burst of freshness, making it a perfect way to brighten up the cold, dreary days of January. This cake is light yet flavorful, ideal for those who crave something fresh and uplifting during the winter months.

Ingredients:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups sugar
• 4 large eggs
• 1 tsp vanilla extract
• Zest of 2 lemons
• ½ cup fresh lemon juice
• 1 tbsp poppy seeds
• 1 cup powdered sugar (for glaze)
• 2 tbsp fresh lemon juice (for glaze)

Instructions:

1. Preheat your 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. Set aside.
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.
4. Stir in vanilla extract, lemon zest, and lemon juice.
5. Gradually add the dry ingredients to the butter mixture, mixing just until combined. Stir in the poppy seeds.
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, then transfer it to a wire rack to cool completely.
9. In a small bowl, whisk together powdered sugar and lemon juice to make a glaze. Drizzle it over the cooled cake.

This Lemon Poppy Seed Bundt Cake is a perfect balance of tart and sweet, with the lemon flavor shining through in both the cake and the glaze. The poppy seeds add a pleasant crunch, while the tangy glaze gives the cake a burst of citrus freshness. It’s a bright, uplifting dessert that’s perfect for bringing a little sunshine to the cold winter months. This cake is ideal for serving at brunch or as a light, flavorful dessert.

Chocolate Coffee Bundt Cake

This rich and indulgent Chocolate Coffee Bundt Cake combines the depth of coffee with the smoothness of chocolate, making it the perfect winter treat. The coffee enhances the chocolate flavor, creating a moist and decadent cake that’s ideal for cozy gatherings in January. The chocolate glaze adds an extra layer of sweetness, making this cake a delightful way to satisfy chocolate cravings during the colder months.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• ¾ cup unsweetened cocoa powder
• 1 cup strong brewed coffee, cooled
• 1 cup unsalted butter, softened
• 1 ½ cups sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 ½ cups buttermilk
• 1 ½ cups powdered sugar (for glaze)
• 2 tbsp unsweetened cocoa powder (for glaze)
• 2 tbsp milk (for glaze)

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. Set aside.
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 buttermilk, beginning and ending with the dry ingredients. Mix just until combined.
5. Slowly stir in the cooled brewed coffee, mixing until smooth.
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, then transfer to a wire rack to cool completely.
9. For the glaze, whisk together powdered sugar, cocoa powder, and milk until smooth. Drizzle over the cooled cake.

The deep coffee flavor adds a unique and rich twist to the chocolate cake, while the moist crumb makes each bite a satisfying experience. The glaze brings an additional layer of sweetness that complements the richness of the cake. This Chocolate Coffee Bundt Cake is perfect for a winter treat and pairs beautifully with a cup of coffee or hot cocoa.

Carrot Bundt Cake with Cream Cheese Glaze

This Carrot Bundt Cake is a moist, flavorful dessert that combines the sweetness of carrots with the warmth of cinnamon and nutmeg, making it a cozy and comforting treat for January. The cream cheese glaze adds a rich, tangy contrast to the spiced cake, making each bite irresistible. The addition of walnuts gives the cake a satisfying crunch, completing the perfect balance of texture and flavor.

Ingredients:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• 4 large eggs
• 1 ½ cups sugar
• 1 cup vegetable oil
• 2 cups grated carrots (about 3 large carrots)
• 1 cup chopped walnuts (optional)
• 1 tsp vanilla extract
• 1 cup cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 ½ cups powdered sugar

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, cinnamon, and nutmeg. Set aside.
3. In a large bowl, beat eggs and sugar until light and fluffy. Add oil and mix until combined.
4. Stir in grated carrots, walnuts (if using), and vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
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, beat cream cheese and butter together until smooth. Gradually add powdered sugar and mix until combined. Drizzle the glaze over the cooled cake.

This Carrot Bundt Cake is a delightful winter treat that combines the sweet, spiced flavor of carrots with a rich, creamy glaze. The cake is incredibly moist, with the walnuts adding a pleasant crunch, and the cream cheese glaze brings a tangy balance to the sweetness of the cake. It’s a perfect dessert for any January gathering or just a cozy treat to enjoy at home.

Maple Pecan Bundt Cake

The Maple Pecan Bundt Cake is a warm, comforting dessert that combines the sweetness of maple syrup with the richness of toasted pecans, making it the ideal treat for January. The cake’s moist, buttery texture pairs perfectly with the crunchy, caramelized pecans, and the maple glaze adds a lovely, sweet finish that ties everything together. This cake is perfect for those who enjoy a nutty, rich dessert during the winter months.

Ingredients:

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

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. Set aside.
3. In a large bowl, cream together butter and brown 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 maple syrup and buttermilk, starting and ending with the dry ingredients. Mix until just combined.
5. Gently fold in 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. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. For the glaze, whisk together powdered sugar and maple syrup until smooth. Drizzle the glaze over the cooled cake.

This Maple Pecan Bundt Cake is a delightful combination of sweet and nutty flavors, with the richness of maple syrup and the crunch of toasted pecans creating a satisfying and decadent dessert. The cake is moist and buttery, while the glaze adds a sweet, maple finish that perfectly complements the flavors. It’s an ideal choice for serving at a winter gathering or as a treat to enjoy with a hot beverage.

Cranberry Orange Bundt Cake

This Cranberry Orange Bundt Cake is a vibrant and refreshing dessert, perfect for brightening up the colder January days. The tartness of fresh cranberries pairs beautifully with the citrusy freshness of orange, creating a cake that’s both sweet and tangy. The addition of a light glaze adds just the right amount of sweetness, making this cake a delightful treat for the winter season.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 ½ tsp ground cinnamon
• 1 cup unsalted butter, softened
• 1 ¼ cups sugar
• 4 large eggs
• 1 tsp vanilla extract
• Zest of 2 oranges
• ½ cup fresh orange juice
• 1 ½ cups fresh cranberries, coarsely chopped
• 1 cup powdered sugar (for glaze)
• 2 tbsp fresh orange juice (for glaze)

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. Set aside.
3. In a large bowl, cream together butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, orange zest, and orange juice.
4. Gradually add the dry ingredients, mixing just until combined. Gently fold in the chopped cranberries.
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, then transfer to a wire rack to cool completely.
8. For the glaze, whisk together powdered sugar and orange juice until smooth. Drizzle over the cooled cake.

This Cranberry Orange Bundt Cake is a perfect winter dessert with its bright, citrusy flavor and the burst of tart cranberries. The light glaze enhances the sweetness without overpowering the cake’s natural flavors. It’s an excellent choice for serving at winter brunches or as a refreshing treat after a heavy meal.

Pumpkin Spice Bundt Cake

This Pumpkin Spice Bundt Cake is a warm, cozy dessert that captures the flavors of fall but is perfect for the cooler January months as well. The combination of pumpkin puree and warming spices like cinnamon, nutmeg, and ginger creates a moist and flavorful cake, while the addition of a cream cheese glaze makes it even more indulgent. It’s the perfect treat for a chilly day, offering comfort in every bite.

Ingredients:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups brown sugar
• 4 large eggs
• 1 cup pumpkin puree
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1 cup powdered sugar (for glaze)
• 2 oz cream cheese, softened (for glaze)
• 1 tbsp milk (for glaze)

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, ginger, and salt. Set aside.
3. In a large bowl, beat together butter and brown sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in pumpkin puree and vanilla extract.
4. Gradually add the dry ingredients, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until smooth.
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. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. For the glaze, beat together powdered sugar, cream cheese, and milk until smooth and creamy. Drizzle over the cooled cake.

This Pumpkin Spice Bundt Cake is the epitome of cozy winter desserts. The pumpkin gives the cake a rich, moist texture while the warming spices create an aromatic and comforting flavor. The cream cheese glaze adds a tangy sweetness that beautifully complements the spices, making it a truly irresistible treat.

Pineapple Coconut Bundt Cake

This Pineapple Coconut Bundt Cake is a tropical-inspired dessert that’s perfect for January when you’re craving a little sunshine and something sweet. The combination of sweet pineapple and rich coconut creates a moist, flavorful cake with a hint of exotic flair. The cake is topped with a simple glaze that ties everything together for a sweet, refreshing treat.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 ½ cups crushed pineapple, drained
• 1 cup shredded coconut
• 1 cup powdered sugar (for glaze)
• 2 tbsp pineapple juice (for glaze)

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. Set aside.
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, mixing just until combined. Stir in the crushed pineapple and shredded coconut.
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, then transfer it to a wire rack to cool completely.
8. For the glaze, whisk together powdered sugar and pineapple juice until smooth. Drizzle over the cooled cake.

The tropical flavors of pineapple and coconut give this Bundt cake a refreshing sweetness, making it a great choice for brightening up the dark winter months. The cake is moist and full of flavor, and the glaze adds a light sweetness that enhances the tropical profile. This cake is perfect for a winter brunch or as a fun dessert to share with friends and family.

Lemon Blueberry Bundt Cake

This Lemon Blueberry Bundt Cake is a fresh and tangy dessert that brings a burst of brightness to your January baking. The combination of zesty lemon and juicy blueberries makes for a wonderfully balanced cake, while the addition of a lemon glaze provides the perfect sweet-tart finishing touch. It’s a light yet indulgent treat that pairs wonderfully with a cup of tea or coffee.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ¼ cups sugar
• 4 large eggs
• Zest of 2 lemons
• 1 tsp vanilla extract
• ½ cup sour cream
• 1 ½ cups fresh blueberries
• 1 cup powdered sugar (for glaze)
• 2 tbsp fresh lemon juice (for glaze)

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. Set aside.
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 lemon zest and vanilla extract.
4. Gradually add the dry ingredients, alternating with sour cream, beginning and ending with the dry ingredients. Mix until just combined.
5. Gently fold in fresh blueberries, 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. Let the cake 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 and lemon juice until smooth. Drizzle the glaze over the cooled cake.

The tangy lemon zest and juicy blueberries create a refreshing flavor combination that elevates this Bundt cake into something special. The glaze adds a final burst of citrus sweetness, tying the flavors together beautifully. This Lemon Blueberry Bundt Cake is perfect for those looking for a light yet flavorful dessert to brighten up the winter months.

Apple Cinnamon Bundt Cake

This Apple Cinnamon Bundt Cake brings the cozy, comforting flavors of spiced apples and cinnamon together in a soft, moist cake. The tender apple chunks add sweetness and moisture, while the cinnamon creates a warm, aromatic flavor that’s perfect for January. The cake is topped with a cinnamon sugar dusting, which adds a delightful crunch and extra sweetness.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• 1 cup unsalted butter, softened
• 1 ¼ cups sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 ½ cups peeled and chopped apples (about 2 medium apples)
• 1 cup buttermilk
• ¼ cup cinnamon sugar (for topping)

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, nutmeg, and salt. Set aside.
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 buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
5. Gently fold in the chopped apples.
6. Pour the batter into the prepared Bundt pan and smooth the top.
7. Sprinkle the cinnamon sugar evenly over the top of 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 it to a wire rack to cool completely.

The Apple Cinnamon Bundt Cake is the perfect balance of sweet, spicy, and fruity flavors. The apples provide moisture, while the cinnamon adds warmth, making each bite comforting and satisfying. The cinnamon sugar topping adds a delightful crunch and an extra layer of flavor that elevates this cake to another level. This cake is perfect for sharing on a chilly day or for enjoying with a hot cup of tea.

Chocolate Hazelnut Bundt Cake

This decadent Chocolate Hazelnut Bundt Cake is rich, moist, and full of luxurious flavors. The combination of dark chocolate and toasted hazelnuts creates a cake that’s perfect for any chocolate lover, while the hazelnut flavor adds a nutty, earthy depth that complements the sweetness of the cake. A drizzle of chocolate ganache brings an extra level of indulgence to this dessert.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup unsweetened cocoa powder
• 1 cup unsalted butter, softened
• 1 ½ cups sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 ½ cups whole milk
• 1 cup chopped toasted hazelnuts
• 1 cup dark chocolate chips (for ganache)
• ½ cup heavy cream (for ganache)

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. Set aside.
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 milk, beginning and ending with the dry ingredients. Mix until smooth.
5. Gently fold in chopped toasted hazelnuts.
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 it to a wire rack to cool completely.
9. For the ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Pour over the chocolate chips and let sit for 2 minutes. Stir until smooth and pour over the cooled cake.

This Chocolate Hazelnut Bundt Cake is a rich and decadent dessert that combines the perfect balance of chocolate and nutty hazelnut flavors. The ganache adds a luxurious, velvety finish to the cake, making it an indulgent treat. It’s a perfect cake for any celebration or to enjoy on a special occasion when you want something truly indulgent.

Note: More recipes​ are coming soon!