Cranberry Bundt Cake has always held a special place in my heart, not just as a dessert but as a tradition that carries warmth into every season. Hi, I’m Amanda. Cooking has always been more than a task—it’s been my way of creating comfort, connection, and joy. That’s why I started BeamRecipes, a space where real-life cooking meets everyday memories. Here, you’ll find recipes that are approachable, practical, and full of flavor. Each one carries a story, a memory, or a smile, and my hope is that they inspire you to create the same in your own kitchen.
Why This Cranberry Bundt Cake Works
Sweet Meets Tart
The beauty of this cranberry bundt cake is the balance. Sweet, rich batter meets tangy cranberries, making every bite bright instead of heavy.
Texture That Holds
A bundt cake pan creates a sturdy crust while keeping the center soft and tender, perfect for slicing and serving.
Holiday-Friendly
It’s easy enough for a weekday bake but impressive enough for a holiday table, with no need for elaborate frostings.
Make-Ahead Magic
This cake actually tastes even better the next day, which means you can bake it ahead for gatherings without stress.
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 cup sour cream (or Greek yogurt)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 tablespoon fresh orange zest
- 2 ½ cups fresh or frozen cranberries (tossed in 1 tablespoon flour)
Tips for Success
- Prep the pan well: Grease and flour every corner of your bundt pan to prevent sticking.
- Don’t overmix: Once the flour is added, mix only until combined to keep the crumb tender.
- Check early: Start testing at 50 minutes; baking time may vary depending on your oven.
- Cool before flipping: Let the cake rest 15 minutes in the pan before turning it out.
Substitutions & Variations
Mini bundts or loaves – Bake in smaller pans for gifting or individual portions.
Greek yogurt for sour cream – A lighter option that still keeps the cake moist.
Lemon zest instead of orange – Adds a brighter, sharper citrus note.
Nuts – Stir in chopped pecans, walnuts, or almonds for extra crunch.
Glaze or drizzle – Finish with an orange glaze, powdered sugar, or melted white chocolate.
How to Make Cranberry Bundt Cake
- Prepare the pan – Grease and flour your bundt pan generously so the cake unmolds cleanly.
- Mix the base – Cream butter and sugar until fluffy. This step traps air and gives your cake lift.
- Add wet ingredients – Beat in eggs one at a time, then stir in sour cream, vanilla, and almond extract.
- Incorporate dry mix – Whisk flour, baking powder, and salt together. Slowly add to the wet mixture.
- Fold in cranberries – Coat cranberries with a spoonful of flour, then fold them into the batter to keep them evenly distributed.
- Bake – Pour batter into the bundt pan and bake at 350°F for 50–60 minutes, until a skewer comes out clean.
- Cool and glaze – Let the cake cool at least 15 minutes before flipping out. Drizzle with a simple orange glaze if you like.
Why This Recipe Works
Sour Cream for Moisture
Sour cream is the secret to a bundt cake that stays tender for days. Its natural fat adds richness while the acidity balances sweetness and prevents the crumb from drying out. This means your cake isn’t just good the day it’s baked—it’s delicious the next morning with coffee too.
Orange Zest Brightens Flavor
Cranberries can be sharp, but when paired with fresh orange zest, the flavors sing together. Citrus lifts the whole cake, adding fragrance and brightness that keeps it from feeling heavy. That hint of orange also makes the cake taste extra festive without overpowering.
Proper Mixing Technique
Taking the time to cream butter and sugar well is more than a step—it’s the foundation of a fluffy cake. The process incorporates tiny air bubbles into the batter, which expand as the cake bakes. This gives you a light, tender crumb instead of a dense slice.
Flour on Cranberries
If you’ve ever baked with fruit and had it sink to the bottom, you’ll know why this matters. Tossing cranberries in flour creates a light coating that grips the batter, keeping the berries suspended throughout the cake. Every slice ends up dotted with ruby red bites instead of a soggy base.
Bundt Pan Shape
The bundt pan isn’t just pretty—it makes a real difference. Its curves and ridges increase surface area, giving you more caramelized edges. That golden crust contrasts beautifully with the soft interior, making each slice balanced in texture and taste.
Variations You’ll Love
Glazed Version
A simple orange glaze made with powdered sugar and fresh juice adds extra shine and sweetness. It soaks lightly into the top of the cake, making every bite moist and flavorful.
Sugared Cranberry Garnish
For a dazzling finish, roll fresh cranberries in sugar and let them dry. The result is a sparkling garnish that looks like frosted jewels—perfect for holiday tables or gift-giving.
Nutty Twist
If you love texture, fold in a handful of chopped pecans, almonds, or walnuts. The crunch pairs beautifully with the soft crumb and adds a cozy, rustic feel to the cake.
Chocolate Drizzle
For a playful twist, drizzle melted white chocolate over the cooled cake. It hardens into sweet ribbons that pair with the tart cranberries like candy on top of cake.
Mini Bundts
Instead of one large cake, divide the batter into mini bundt pans. These individual cakes make thoughtful gifts or festive party desserts, and they bake in less time.
Mistakes to Avoid
Skipping the Pan Prep
Bundt pans can be tricky. Without proper greasing and flouring, the cake may stick and tear when flipped. Take your time to coat every nook and cranny.
Overmixing the Batter
It’s tempting to keep stirring, but overmixing develops too much gluten, leading to a chewy, tough crumb. Stop as soon as the flour disappears into the batter.
Adding Cranberries Straight
If you skip the flour coating, cranberries will drop to the bottom, creating soggy patches. Always toss them before folding in to keep the distribution even.
Rushing the Cool
A bundt cake needs time to set before leaving the pan. Cooling for at least 15 minutes allows steam to release and structure to firm up, helping it come out in one beautiful piece.
Oven Timing
Every oven runs differently, so start testing around 50 minutes. A toothpick should come out clean, but don’t overbake or the crumb will dry out. Trust both your eyes and nose—the golden color and fragrant aroma will guide you.
Frequently Asked Questions
Can I use frozen cranberries?
Yes, frozen cranberries work perfectly. Add them directly from the freezer without thawing to prevent extra liquid from making the batter runny.
Can I make it ahead?
Definitely. This cake keeps wonderfully for up to three days when wrapped or stored in an airtight container. The flavors even deepen by the second day, making it an excellent make-ahead dessert.
Do I need a glaze?
Not at all—the cake is moist and flavorful on its own. However, a glaze or dusting of powdered sugar makes it feel more festive and bakery-style.
Can I use dried cranberries?
You can, but they’re sweeter and lack the tart pop of fresh berries. To keep them plump, soak dried cranberries in warm orange juice or water for about 10 minutes before folding them in.
What if I don’t have a bundt pan?
You can bake the batter in a standard loaf pan or two 9-inch round pans. Just adjust the bake time, checking earlier since the shape and depth will be different.
notes Final Encouragement
If your days are busy and your holidays feel rushed, this cake is your reminder that joy doesn’t have to be complicated. One bowl of batter, one hour in the oven, and suddenly your home smells like celebration. When you slice into it and see those bright red berries nestled in the golden crumb, it’s more than dessert—it’s a little piece of tradition and comfort you can share with the people you love most.
Cranberry Bundt Cake
Equipment
- Bundt Pan
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Zester
- Spatula
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1 3/4 cups granulated sugar
- 4 large eggs room temperature
- 1 cup sour cream or Greek yogurt
- 1 tsp vanilla extract
- 1/2 tsp almond extract optional
- 1 tbsp fresh orange zest
- 2 1/2 cups fresh or frozen cranberries tossed in 1 tbsp flour
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time. Stir in sour cream, vanilla, almond extract, and orange zest.
- Whisk together flour, baking powder, and salt. Slowly mix into wet ingredients until just combined.
- Toss cranberries with 1 tablespoon flour, then gently fold into the batter.
- Pour batter into prepared pan and bake 50–60 minutes, until a skewer comes out clean.
- Cool in the pan for 15 minutes before inverting. Drizzle with glaze or dust with powdered sugar if desired.