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Cranberry Bundt Cake Recipe

A close-up slice of moist cranberry bundt cake with a white glaze, served on a plate with a scoop of vanilla ice cream.

So, what sets this particular Cranberry Bundt Cake apart from the rest? It’s a combination of flawless texture, balanced flavor, and foolproof technique that guarantees a perfect result every single time.

Cranberry Bundt Cake – Recipe Schema

Cranberry Bundt Cake Recipe

Preparation Time

PT30M

Cooking Time

PT1H

Total Time

PT1H30M

Recipe Type

Dessert

Cuisine

American

Descriptors

Festive, Holiday, Moist, Tart, Sweet

Recipe Yield

12 servings

Calories

380 per serving

Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 3/4 cups granulated sugar
  • 1/4 cup vegetable oil
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk, room temperature
  • Zest of 1 large orange
  • 3 cups fresh or frozen cranberries
  • 1 tablespoon flour (for tossing cranberries)

Instructions

  1. Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 10-cup Bundt pan, making sure to reach all the crevices.
  2. In a medium bowl, whisk together the 3 cups flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream together the butter and sugar on medium-high speed for 3-4 minutes until light and fluffy.
  4. Add the vegetable oil and mix until combined. Then add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and orange zest.
  5. Reduce mixer speed to low. Add the dry ingredients in three parts, alternating with the buttermilk in two parts, beginning and ending with the dry ingredients. Mix until just combined.
  6. Toss the cranberries with 1 tablespoon of flour (this prevents them from sinking to the bottom). Gently fold the floured cranberries into the batter with a spatula.
  7. Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
  8. Bake for 55-65 minutes, or until a long skewer inserted into the center of the cake comes out clean.
  9. Allow the cake to cool in the pan on a wire rack for 25-30 minutes before inverting it onto the rack to cool completely.
  10. Once completely cooled, prepare the glaze by whisking 2 cups powdered sugar with 3-4 tablespoons of orange juice until smooth. Drizzle over the cake before serving.

Editorial Review

Pros

  • Perfect balance of sweet cake and tart cranberries
  • Beautiful presentation with minimal effort
  • Moist texture that stays fresh for days
  • Excellent make-ahead dessert for holidays
  • Adaptable – can use fresh or frozen cranberries

Cons

  • Requires specific Bundt pan equipment
  • Long baking time compared to sheet cakes
  • Can be challenging to remove from pan if not properly prepared
  • Not suitable for those with berry allergies

The undeniable star of this show is the cranberry. Unlike some recipes where the fruit can get lost, here, the cranberries are the headline act. Their natural tartness cuts through the rich, sweet cake batter, creating a sophisticated flavor profile that never feels cloying. Each mouthful is a delightful contrast that keeps you coming back for another bite. This balance is what makes this Cranberry Bundt Cake so moreish and perfect for the dessert table.

A close-up slice of moist cranberry bundt cake with a white glaze, served on a plate with a scoop of vanilla ice cream.
The perfect finale! A warm, moist slice of Cranberry Bundt Cake is even better when paired with a cool, melting scoop of vanilla bean ice cream. This is the ultimate holiday dessert experience.

The word “moist” is non-negotiable in cake description, and this Cranberry Bundt Cake delivers. The secret lies in a few key ingredients: buttermilk and a generous amount of fat (butter and oil). The buttermilk not only adds a subtle tang but its acidity also tenderizes the gluten, resulting in an exceptionally soft and tender crumb. This careful formulation ensures your Cranberry Bundt Cake stays delicious for days.

Let’s be honest: a Bundt cake does most of the decorative work for you. You get a stunning, intricate design with zero effort on your part. This recipe leverages that beauty while keeping the process straightforward. There’s no need for complex layering or intricate frosting techniques. A simple, glossy glaze drizzled over the top is all it needs to look like it came from a professional bakery. This Cranberry Bundt Cake is proof that impressive desserts don’t have to be complicated.

A great bake starts with great ingredients. Using high-quality components and understanding their roles will take your Cranberry Bundt Cake from good to sublime.

A close-up slice of moist cranberry bundt cake with a white glaze, served on a plate with a scoop of vanilla ice cream.
The perfect finale! A warm, moist slice of Cranberry Bundt Cake is even better when paired with a cool, melting scoop of vanilla bean ice cream. This is the ultimate holiday dessert experience.

You can make an excellent Cranberry Bundt Cake with either fresh or frozen cranberries.

  • Fresh Cranberries: Ideal if they’re in season (typically October through December). They are firm and easy to chop and fold into the batter.
  • Frozen Cranberries: A fantastic year-round option. Do not thaw them! Toss them directly from the freezer into the flour mixture (this helps prevent them from sinking to the bottom of the pan). They may bleed a little more color into the batter, but the flavor is identical.

Buttermilk is the MVP for texture, but it also needs a flavor partner. This is where citrus, typically orange, comes in. The zest of an orange infuses the cake batter with a fragrant, sunny essence that complements the cranberries perfectly. The juice of that same orange can then be used in the glaze, tying the whole Cranberry Bundt Cake together in a beautiful, flavorful bow.

Beyond the stars, you’ll need your classic baking ingredients. Using room-temperature eggs and butter is crucial for proper emulsification and a smooth, well-aerated batter. This attention to detail is what makes a professional-quality Cranberry Bundt Cake at home.

Here is your complete shopping list:

IngredientQuantityNotes
All-purpose flour3 cupsSpooned and leveled for accuracy.
Baking powder1 tbspFor a good rise.
Baking soda1/2 tspReacts with buttermilk.
Salt1 tspBalances sweetness.
Unsalted butter1 cup (2 sticks)Room temperature.
Granulated sugar1 3/4 cups
Vegetable oil1/4 cupAdds extra moisture.
Eggs4 largeRoom temperature.
Vanilla extract2 tsp
Buttermilk1 cupRoom temperature.
Orange zestfrom 1 large orange
Fresh or frozen cranberries3 cupsTossed in 1 tbsp of flour.

Now for the fun part! Follow these steps closely, and you’ll be rewarded with a flawless Cranberry Bundt Cake.

A close-up slice of moist cranberry bundt cake with a white glaze, served on a plate with a scoop of vanilla ice cream.
The perfect finale! A warm, moist slice of Cranberry Bundt Cake is even better when paired with a cool, melting scoop of vanilla bean ice cream. This is the ultimate holiday dessert experience.

This is the most important step in any Bundt cake recipe. A well-prepared pan is your insurance policy against sticking.

  1. Preheat your oven to 350°F (175°C).
  2. Use a pastry brush to coat every nook and cranny of your Bundt pan with softened (not melted) butter or baking spray with flour.
  3. For extra security, after buttering, dust the pan with a tablespoon of flour, tapping out the excess. This creates a non-stick barrier.

The goal is a well-combined, smooth batter without developing too much gluten, which leads to a tough cake.

  1. Dry Whisk: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. Cream Butter & Sugar: In a large bowl, cream the room-temperature butter and sugar together for 3-4 minutes until light and fluffy. This incorporates air.
  3. Combine Wet Ingredients: Beat in the oil, then the eggs one at a time, followed by the vanilla and orange zest.
  4. Alternate Dry & Wet: Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the dry ingredients. Mix until just combined.
  5. Fold in Cranberries: Toss the cranberries with a tablespoon of flour (this prevents sinking). Gently fold them into the batter with a spatula.
  1. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 55-65 minutes, or until a long skewer inserted into the center of the cake comes out clean.
TaskEstimated TimeChecklist
Prep Pan & Ingredients20 minutes☑ Butter pan, zest orange, etc.
Mix Batter15 minutes☑ Cream, combine, fold.
Baking Time55-65 minutes☑ Skewer test is clean.
Cooling in Pan25-30 minutes☑ Patience is key!
Cooling on Rack1-2 hours☑ Completely cool before glaze.
Glazing & Serving10 minutes☑ The final flourish!

The final touches transform your baked cake into a stunning Cranberry Bundt Cake ready for its debut.

A close-up slice of moist cranberry bundt cake with a white glaze, served on a plate with a scoop of vanilla ice cream.
The perfect finale! A warm, moist slice of Cranberry Bundt Cake is even better when paired with a cool, melting scoop of vanilla bean ice cream. This is the ultimate holiday dessert experience.

A simple glaze adds sweetness and shine.

  • Classic Orange Glaze: Whisk 2 cups of powdered sugar with 3-4 tablespoons of fresh orange juice until smooth. Drizzle over the cooled cake.
  • Cream Cheese Glaze: Beat 4 oz of softened cream cheese with 1 cup of powdered sugar, 1/2 tsp vanilla, and 2-3 tbsp of milk until drizzle-able.
  • Bourbon Glaze: For an adult twist, substitute 2-3 tablespoons of the orange juice in the classic glaze with bourbon.

Serve your Cranberry Bundt Cake as is, or elevate it further.

  • A dollop of freshly whipped cream or a scoop of vanilla ice cream provides a lovely, creamy contrast.
  • Garnish with a few fresh cranberries and sprigs of mint or rosemary for a festive touch.
  • Dust with a light snowfall of powdered sugar for a simple, elegant look.
  • Storing: Once glazed, store the cake in an airtight container or well-wrapped at room temperature for up to 3 days. The glaze will soften over time.
  • Freezing: This Cranberry Bundt Cake freezes beautifully. Wrap the unglazed, cooled cake tightly in plastic wrap, then in foil. Freeze for up to 3 months. Thaw overnight at room temperature and glaze before serving.

Baking this Cranberry Bundt Cake is more than just following a recipe; it’s about creating a moment of joy and sharing. It’s a testament to the fact that the most beloved desserts often have a beautiful simplicity to them. With its moist, tender crumb, bursts of tart cranberry, and elegant presentation, this cake is sure to become a cherished part of your baking repertoire. So, preheat your oven, gather your ingredients, and get ready to fill your home with the incredible aroma of this festive Cranberry Bundt Cake.

We’d love to see your creation! After you bake this stunning Cranberry Bundt Cake, share a photo and your experience in the comments below. Happy baking!

Q1: Can I make this Cranberry Bundt Cake ahead of time?
Absolutely! This Cranberry Bundt Cake is an excellent make-ahead dessert. You can bake it 1-2 days in advance, let it cool completely, wrap it tightly, and store it at room temperature. Add the glaze on the day you plan to serve it for the best texture and appearance.

Q2: My Cranberry Bundt Cake stuck to the pan! How can I prevent this?
The key to preventing a stuck Cranberry Bundt Cake is thoroughly greasing and flouring the pan. Use softened butter or a high-quality baking spray with flour, making sure to get into every crevice. Allowing the cake to cool in the pan for 25-30 minutes (but no longer) is also critical, as it gives the cake time to firm up before you attempt to remove it.

Q3: Can I add nuts or other fruits to this Cranberry Bundt Cake recipe?
Yes, this recipe is very adaptable. A cup of chopped pecans or walnuts tossed with the cranberries adds a lovely crunch. You could also add white or dark chocolate chips. For other fruits, try adding a half-cup of diced apples or pears, but be mindful that juicier fruits may slightly alter the baking time.

Cranberry Bundt Cake – Reviews & Ratings

Cranberry Bundt Cake

Read reviews from our baking community or share your own experience

4.8
★★★★★
Based on 127 reviews
5 stars
80%
4 stars
15%
3 stars
3%
2 stars
1%
1 star
1%

Customer Reviews

Sarah Johnson
October 13, 2025
★★★★★
This Cranberry Bundt Cake was the star of our Thanksgiving dinner! The balance of sweet and tart is absolutely perfect. I followed the recipe exactly and it turned out incredibly moist and flavorful. The orange zest really brightens up the flavor. My family has already requested I make it again for Christmas. Highly recommend!
Michael Torres
October 13, 2025
★★★★☆
Great recipe! The cake was delicious and looked beautiful. I used frozen cranberries as suggested and they worked perfectly. The only reason I’m giving 4 stars instead of 5 is that mine needed about 10 extra minutes of baking time. Might be my oven, but I’d recommend checking with a toothpick a few times toward the end. Will definitely make this again!
Emily Chen
October 5, 2025
★★★★★
I’ve made this cake three times now and it’s always a hit! The instructions are clear and easy to follow. The tip about properly greasing the Bundt pan is crucial – I learned that the hard way with another recipe. This one came out perfectly. The cranberries distribute evenly and the glaze adds just the right amount of sweetness.
David Wilson
September 28, 2025
★★★★★
As an experienced baker, I’m always looking for recipes that are both delicious and reliable. This Cranberry Bundt Cake exceeded my expectations. The texture is perfect – moist but not dense. The cranberries provide little bursts of flavor that complement the cake beautifully. This has earned a permanent spot in my holiday baking rotation.

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