Cranberry Bundt Cake Recipes have a special place in my heart—bright, tangy, and irresistibly tender, they capture everything I love about baking during the holidays. Hi, I’m Amanda, the creator behind BeamRecipes, where comfort and simplicity meet in every dish. For me, cooking isn’t just about following steps; it’s about crafting joy and connection through food. This Cranberry Bundt Cake recipe is the perfect reflection of that—easy enough for busy days yet elegant enough for celebrations. Each bite offers warmth, nostalgia, and a burst of flavor that brings people together, just the way I’ve always believed good food should.
Serving Versatility
This Cranberry Bundt Cake Recipes can be enjoyed in so many ways! Serve it as a brunch centerpiece with coffee or tea, as a sweet ending to a holiday meal, or even as a snack cake during the week. You can also warm it up and top it with a drizzle of vanilla glaze, a dollop of whipped cream, or a scoop of vanilla ice cream for a decadent twist.
Ingredients:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 cup sour cream or plain Greek yogurt
- 1 tsp vanilla extract
- 1 tbsp orange zest
- 2 cups fresh or frozen cranberries (tossed in 1 tbsp flour)
- Optional: ½ cup chopped walnuts or pecans
Directions:
- Preheat oven to 350°F (175°C) and grease a Bundt pan generously with butter and flour.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy, about 2-3 minutes.
- Beat in eggs one at a time, followed by the vanilla extract and orange zest.
- Mix in the sour cream until smooth.
- Gradually add dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in cranberries and nuts, if using.
- Spoon batter evenly into the prepared Bundt pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then carefully invert onto a wire rack to cool completely.
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 12 slices
Calories: Approximately 310 per slice
Why You’ll Love This Recipe
- Quick preparation: Simple ingredients and no-fuss method.
- Budget-friendly ingredients: Mostly pantry staples you already have.
- Big, cozy flavor: Tart cranberries and zesty orange make each bite pop.
- Nutritional value: Fresh cranberries offer antioxidants and vitamin C.
- Customizability: Swap in apples, nuts, or even chocolate chips for variety.
Cultural or Cooking Technique Note (Optional)
Bundt cakes originated in Europe, inspired by the traditional German Gugelhupf. The design of the Bundt pan allows even baking and a beautifully patterned crust, making it both practical and elegant for holiday desserts like this cranberry cake.
Serving Suggestions
- Serve warm with a vanilla glaze drizzle or powdered sugar dusting.
- Pair with whipped cream and a cup of coffee for a cozy brunch treat.
- Add a spoonful of cranberry sauce for extra holiday flair.
- Transform leftovers into a delightful trifle layered with custard and berries.
Pro Tips for Success
- Toss cranberries in flour before adding to the batter to prevent sinking.
- Don’t overmix the batter; it keeps the cake soft and tender.
- Let the cake cool completely before glazing to ensure a smooth finish.
- Use fresh orange zest for the best citrus aroma.
Storage & Reheating
Store leftover Cranberry Bundt Cake Recipes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To freeze, wrap slices individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Reheat gently in the microwave for 10–15 seconds or warm in the oven at 300°F (150°C) for about 10 minutes to bring back its soft texture.
5 Common Mistakes to Avoid
- Skipping the flour toss for cranberries – If you don’t coat the cranberries in a bit of flour before folding them into the batter, they’ll sink to the bottom of the cake instead of being evenly distributed.
- Overmixing the batter – Mixing too much once the flour is added can make the cake dense instead of tender. Stir only until the ingredients are just combined.
- Not greasing the Bundt pan properly – The beautiful shape of a Bundt cake depends on a clean release. Always butter and flour the pan thoroughly, getting into every groove.
- Removing the cake too early – Let it rest for at least 10 minutes before turning it out. Removing it too soon can cause the cake to break or stick.
- Baking at the wrong temperature – An oven that’s too hot will brown the outside while leaving the inside undercooked. Always preheat to 350°F (175°C) and check for doneness with a toothpick.
4 Frequently Asked Questions
1. Can I use dried cranberries instead of fresh?
Yes! Use 1 cup of dried cranberries and soak them in warm water or orange juice for 10 minutes before folding into the batter. This keeps them soft and flavorful.
2. How do I make this Cranberry Bundt Cake ahead of time?
You can bake it a day ahead. Once cooled, wrap tightly in plastic wrap and store at room temperature. Add glaze or powdered sugar right before serving for the freshest look.
3. Can I use frozen cranberries?
Absolutely. Use them straight from the freezer — no need to thaw. Toss them with flour before mixing to prevent streaking and sinking.
4. What glaze goes best with this cake?
A simple orange glaze made with powdered sugar, orange juice, and zest pairs beautifully with the tart cranberries. You can also use a vanilla or cream cheese glaze for a richer flavor.
Closing Paragraph
Whether it’s for Thanksgiving, Christmas, or a cozy winter weekend, this Cranberry Bundt Cake Recipes is sure to bring joy to your table. Its bright flavor, tender crumb, and festive color make it a dessert worth sharing and savoring. Give it your own twist — maybe a glaze, nuts, or even a hint of cinnamon — and make it part of your family’s sweet traditions. Don’t forget to share your experience in the comments and rate this recipe when you try it!
Final Thoughts
From my kitchen to yours, I hope this Cranberry Bundt Cake Recipes fills your home with the scent of warmth and nostalgia. Baking something so simple yet elegant always reminds me that joy can be found in small, homemade moments. Wishing you sweet baking days ahead — until next time, happy whisking!
Cranberry Bundt Cake
Equipment
- Bundt Pan
- Mixing Bowls
- Electric Mixer
- Wire Rack
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup unsalted butter softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 cup sour cream or plain Greek yogurt
- 1 tsp vanilla extract
- 1 tbsp orange zest
Fruits and Nuts
- 2 cups fresh or frozen cranberries tossed in 1 tbsp flour
- 1/2 cup chopped walnuts or pecans optional
Instructions
- Preheat oven to 350°F (175°C) and grease a Bundt pan with butter and flour.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy, about 2–3 minutes.
- Beat in eggs one at a time, then add vanilla extract and orange zest.
- Mix in the sour cream until smooth and well incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the cranberries and optional chopped nuts.
- Spoon the batter evenly into the prepared Bundt pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then invert onto a wire rack and cool completely before serving.