Asmaa discovered this Christmas Cranberry Bundt Cake on Pinterest while browsing for festive desserts and decided to add her own touch. She swapped in a hint of cardamom for warmth and decorated it with sugared cranberries and orange zest curls. It turned out beautifully both familiar and uniquely hers. Cooking, after all, is the perfect balance between following inspiration and adding a spark of creative thinking.

Why You’ll Love This Recipe

It’s everything you want in a Christmas dessert: festive, elegant, and deeply comforting. The cranberry and citrus flavors taste like winter sunshine—fresh, tangy, and cheerful. The frosting isn’t overly sweet, just creamy and luscious enough to coat every crumb with a soft, velvety finish.
It’s also wonderfully forgiving. Whether you’re baking for guests or simply treating your family, this recipe never fails. It looks impressive, tastes divine, and fills your kitchen with the nostalgic scent of holidays past.

Ingredients (Detailed & Humanized)

For the Cranberry Cake
• 250g unsalted butter – rich and creamy for a tender crumb
• 250g caster sugar (superfine) – dissolves beautifully for a smooth batter
• 4 large eggs – for structure and moisture
• 1 tsp vanilla – adds warmth and depth
• Zest of 1 clementine or mandarin orange – brings a bright citrus sparkle
• 250g all-purpose flour – the sturdy base for the sponge
• 2½ tsp baking powder – helps the cake rise light and fluffy
• ½ tsp baking soda – balances the acidity of the cranberries
• ½ tsp salt – enhances flavor and sweetness
• 100g fresh cranberries – tart bursts of color and flavor
• Extra cranberries – for a festive garnish

For the Orange Cream Cheese Frosting
• 400g full-fat cream cheese – smooth, rich, and tangy
• 300ml double or whipping cream (36% fat) – adds fluffiness and lightness
• 65g icing sugar – for just the right touch of sweetness
• 1 tbsp fresh orange juice – brings brightness and a citrus note
• 1 tbsp orange-flavored liqueur (Cointreau or Grand Marnier) – optional, for a lovely grown-up aroma

Directions (Step-by-Step Cooking Guide)

1. Prepare your pans. Preheat your oven to 350°F (180°C). Butter two 8-inch pans or use a cake release spray. This simple step keeps your cakes from sticking and helps them release beautifully.
2. Cream the butter and sugar. In a large mixing bowl, beat softened butter and sugar together until pale and fluffy. You’ll know it’s ready when the mixture looks light as whipped cream.
3. Add eggs and flavor. Crack in the eggs one at a time, mixing after each addition until silky smooth. Stir in the vanilla and that wonderful clementine zest—it will smell like Christmas morning already.
4. Combine the dry ingredients. In another bowl, sift together flour, baking powder, baking soda, and salt. Slowly add the dry mix to the wet mixture, scraping down the sides as you go.
5. Fold in cranberries. Gently stir in the cranberries—don’t overmix, just fold until they’re evenly distributed. You’ll see little pops of red through the batter.
6. Bake. Divide the batter evenly between the pans. Bake for about 30–35 minutes, or until a cake tester comes out clean. When done, let the cakes rest on a wire rack for 20 minutes before removing from the pans.
7. Make the frosting. In a mixing bowl, whip the cream cheese, cream, icing sugar, orange juice, and liqueur until stiff and fluffy. If you’re in the U.S., whip the cream separately, then fold it in for a stable, silky texture.
8. Assemble your cake. Place one layer on a stand and spread a generous layer of frosting over the top. Add the second layer and cover the entire cake with the remaining frosting. Use a spoon to swirl the top or pipe rosettes for a festive touch.
9. Decorate. Top with a few sugared cranberries or a dusting of icing sugar. The sparkle will make it look like freshly fallen snow.

Cultural or Technique Note

This recipe captures the essence of British baking traditions, blending the buttery charm of a Victoria sponge with American holiday flavors. The result is a fusion of textures and tastes—light, airy cake with the tang of cranberries and the creamy luxury of orange frosting. It’s the kind of dessert that feels classic yet modern, timeless yet uniquely yours.

Serving Suggestions

• Serve with a cup of spiced tea or hot cocoa
• Add a drizzle of orange glaze for extra shine
• Top with sugared cranberries for sparkle
• Pair with vanilla ice cream or whipped cream for indulgence

Pro Tips for Success

• Use room-temperature ingredients for an even, airy batter.
• Add eggs one at a time—this keeps the mixture from curdling.
• Don’t overmix once you add flour; it keeps the crumb soft.
• Let the cake cool completely before frosting to prevent melting.
• For extra flavor, chill the cake overnight—the frosting sets beautifully.
• Use a sharp knife for clean slices through the tender crumb.

Common Mistakes to Avoid

Overbaking: Even a few extra minutes can dry out your beautiful sponge. Check early—once a toothpick comes out clean, it’s ready.
Hot cake + frosting: Never rush this step. Let the cake cool completely before frosting, or the icing will melt right off.
Heavy mixing: After adding the flour, fold gently. Overmixing knocks out the air that gives your cake its light, tender texture.
Skipping zest: The citrus zest isn’t optional—it adds a fresh brightness that perfectly balances the tart cranberries.
Not chilling: Give your frosted cake time to set in the fridge. The frosting firms up, the flavors meld, and slicing becomes much easier.
Uneven greasing: Make sure every nook and cranny of your Bundt pan is coated with butter or spray—this ensures a perfect release and no heartbreak when you flip it out.

Storage & Reheating

Fridge: Store the cake in an airtight container for 3–4 days. It actually tastes even better the next day once the flavors settle together.
Freezer: You can freeze the cake (whole or sliced) for up to 2 months. Just make sure it’s well wrapped in plastic and stored airtight to prevent freezer burn.
Reheat: Bring the cake back to room temperature before serving, or warm individual slices gently with a splash of cream for that “freshly baked” softness.

Frequently Asked Questions (FAQ)

Q1: Can I use frozen cranberries?
Yes! You can add them straight from the freezer—no thawing needed. They’ll bake up beautifully tart and juicy.

Q2: What can I use instead of orange liqueur?
Simply replace it with the same amount of orange extract or a little extra juice if you’d prefer to keep it non-alcoholic.

Q3: How do I make the frosting thicker?
Chill the frosting for 10–15 minutes before using. The cold helps it firm up into a smooth, spreadable texture that holds its shape.

Q4: Can I bake this in advance?
Absolutely! Bake the cake layers a day before, wrap them tightly in plastic wrap, and assemble the next day for a stress-free holiday dessert.

Q5: How do I keep the cake from sticking?
Be generous when greasing your Bundt pan—use softened butter or a nonstick baking spray. Make sure every detail of the pan is coated for that perfect, clean release.

Closing Paragraph

This Christmas Cranberry Bundt Cake is the heart of the holiday table—bright, beautiful, and filled with cozy flavor. It’s the perfect mix of tangy and sweet, light yet indulgent. Whether you’re baking it for family or sharing slices with friends by the fire, every bite feels like a celebration of the season. Take your time, enjoy the process, and let this cake bring joy to your kitchen this Christmas.

Final Thoughts

Every year, I look forward to baking something that captures the spirit of Christmas in both taste and feeling—and this cake does exactly that. It’s my way of slowing down, of savoring those cozy December afternoons filled with laughter and the scent of citrus and sugar in the air. I hope it becomes a tradition in your home, too.