The perfect Christmas bundt cake is this one with little bits of marzipan inside and the flavors you know from a stollen. So good!

Christmas bundt with roasted marzipan and cranberries |

Christmas bundt cake with marzipan

Sometimes I have these really brilliant good ideas… If I may say so myself. You have to know that I am definitely not the best bread baker in the world. But I do love bread… So the fact that I can’t really produce a good loaf is quite a thing for me. A frustrating thing I might add. And of course now that Christmas is around the corner there will be that time when I would really love to make one of those gorgeous stollen. And the truth of the matter is that I will probably fail again to be left with a fairly decent piece of too dry stollen bread. So I thought to myself; what can I bake really well? And that is bundt cake. Well duh, I can hear you think, what’s the challenge in that?? Well maybe baking it is not such a big thing but coming up with good flavor combinations is not so easy. Or is it?

Christmas bundt cake |

So the idea was to create a Christmas bundt cake incorporating all the flavors you typically associate with a stollen bread. Maybe with some extra pumpkin spice inside, as anything gets better with pumpkin spice I think. And the end result was a totally delicious bundt cake, so wether or not it resembles a stollen, it is definitely worth making!

In order to make the marzipan bundt cake you start by adding the sugar and unsalted butter (at room temperature) together in a large bowl or the bowl of a stand mixer. Easiest to use a food processor or an electric mixer. Both will work equally well. You cream the butter and sugar together and then add the eggs with a bit of all purpose flour and the vanilla extract. I also use a bit of almond extract for extra almond flavor. You add the dry ingredients in two stages.

Cutting the marzipan

Now for this recipe I used roasted marzipan which is not something that is easily found, but it can be substitutes with regular marzipan. That works equally well. You cut the 100 g marzipan in very small cubes and toss them into a separate bowl with powdered sugar. Make sure to toss it around so all marzipan is coated with a little bit of the icing sugar. That was you prevent it all sticking together in the batter.

Once the batter is done you add the marzipan, the cranberries and the flaked almonds. Using a spatula fold it all together through the batter and then pour batter into the prepared tin.

christmas bundt cake with marzipan

Preparing the bundt tin properly

Now preparing the bundt tin is something that needs a little bit of attention. I always use soft butter for this or I melt a bit so I can brush it in. I use a pastry brush for doing that. Depending on the tin itself I make sure every little nook and cranny is covered with the butter. I then dust it with a very thin layer of flour and shake out the excess flour. Just tap it on the kitchen counter or above the sink. Place into the preheated oven for about 50 minutes or until a wooden skewer comes out clean. 

Of course you can also prepare the christmas bundt cake in a regular loaf pan, that works the same. 

Now comes the tricky part and that is to make sure you don’t turn out the cake too soon. Leave it to cool in the tin for about 10 minutes. Then place a wooden board or a plate on top and turn it around it one sweeping motion. Let it cool completely on a wire rack before adding anything on top.


While this Christmas bundt cake is totally perfect as it is, you could add some variations if you want. You could add some orange zest of lemon zest to give it a fresher touch or add some fruit into the batter if you want. Little bits of apple or pear will work great too. You can serve the bundt cake with some heavy cream of just a dusting of icing sugar over the top.

Christmas bundt cake with roasted marzipan |

While the shape of the tin doesn’t really make a huge difference in how it turns out, I love baking this in my Snowman bundt cake tin. It always needs some extra attention to make sure it comes out perfect but how cute does this look? However the size of the snowman is smaller than a regular bundt tin so I use the rest of the batter usually to make smaller bundts. If you want to give the cakes a bit extra you can add some dark chocolate glaze or serve it with some caramel. 

Are you a fan of the humble bundt cake?

Bundt cake with roasted marzipan |

Bundt cake with roasted marzipan and cranberries

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Delicious bundt cake with the flavors you will associate with Christmas
Decorative clock showing preparation time
Prep time 15 minutes
Cooking time 50 minutes
Total time 1 hour 5 minutes

12 people


  • bundt cake tin


  • 175 gram softened butter
  • 250 gram golden caster sugar
  • 3 large eggs
  • 2 tsp mixed ginger spices cinnamon, nutmeg, cloves, ginger, cardamom
  • 200 gram plain flour
  • 1.5 tsp vanilla extract
  • 2 tsp almond extract
  • 75 grams ground almonds
  • 170 gram sour cream
  • 1,5 tsp baking powder
  • 50 gram flaked toasted almonds
  • 140 gram cranberries
  • 100 gram marzipan
  • icing sugar

  • Preheat the oven to 180˚ C (350˚F). Grease and lightly dust a bundt tin of around 1,5 liter contents. Beat the sugar and the butter together until creamy and fluffy. Add the eggs with a handful of flour and beat them in, followed by the vanilla  and almond extract. Tip in half the remaining flour, half the ground almonds, half the soured cream and all the baking powder and spices and beat in.
  • Cut the marzipan in small cubes and put them in a bowl. Dust with icing sugar and make sure each cube is lightly covered to prevent it sticking and forming one big clump of marzipan.
  • Add the rest of the flour, almonds, sour cream and tip in the rest of the ingredients including the marzipan, cranberries and the flaked almonds.
  • Pour into the tin and spread the top smooth. Put into the preheated oven and bake for 50 minutes or until a skewer comes out clean when put into the middle. Remove from the oven and leave to cool for about ten minutes before you turn it out onto a cooling rack. Leave to cool completely.
  • Dust liberally with icing sugar on all sides and don’t forget the bottom part. Enjoy!

Nutrition Information per portion

Calories: 399kcal | Carbohydrates: 43g | Protein: 7g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 81mg | Sodium: 171mg | Potassium: 121mg | Fiber: 2g | Sugar: 26g | Vitamin A: 521IU | Vitamin C: 2mg | Calcium: 89mg | Iron: 2mg


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist