Cranberry Bundt Cake is a stunning yet simple holiday dessert that brings warmth and joy to any gathering. This cake is moist, buttery, and bursting with tart cranberries. It’s beautifully topped with a sweet orange glaze that adds a delightful finish. The vibrant colors and flavors make it a perfect centerpiece for your holiday table, whether it’s Thanksgiving, Christmas, or a festive gathering with friends and family.

Why You’ll Love This Cranberry Bundt Cake

This delicious cranberry bundt cake offers numerous reasons to become a staple in your holiday baking. First, its moist texture ensures it stays fresh and flavorful for days, making it ideal for leftovers. Second, the tartness of cranberries mixed with the sweetness of the glaze creates a harmonious balance that is simply irresistible. Third, it’s versatile; you can serve it as a dessert or a sweet breakfast treat. Fourth, the vibrant colors add a festive touch to your table. Additionally, this moist cranberry bundt cake recipe is straightforward to make, even for novice bakers. Finally, it’s a crowd-pleaser, perfect for gatherings, ensuring everyone leaves with a smile. With its rich flavors and appealing presentation, this cake is the perfect addition to your holiday celebrations.

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Ingredients for Cranberry Bundt Cake

Gather these items:

2 ¾ cups flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup butter (softened)
1 cup brown sugar
½ cup granulated sugar
3 eggs
½ teaspoon vanilla extract
zest (from one orange)
1 cup sour cream
½ cup milk
2 cups frozen cranberries (thawed and drained)
1 cup powdered sugar
1 tablespoon butter (melted)
2 tablespoons orange juice (juice from one orange)

How to Make Cranberry Bundt Cake Step-by-Step

Step 1: Preheat your oven to 350 degrees Fahrenheit. Spray a 10-inch bundt pan with non-stick cooking spray. Sprinkle a teaspoon of flour over the cooking spray.
Step 2: In a medium mixing bowl, whisk the flour together with the baking powder and salt. Set aside for just a minute.
Step 3: In the bowl of your stand mixer, cream the butter with the brown sugar and granulated sugar on high speed until it is thick and smooth.
Step 4: Add the eggs, vanilla extract, orange zest, and sour cream to the bowl and continue beating on medium speed until combined.
Step 5: Add 1/3 of the flour mixture to the bowl and beat until it is mixed in.
Step 6: Add 1/2 of the milk and beat on medium speed until mixed in. Continue adding the flour mixture and the milk alternating until all the ingredients have been combined. The batter will be a little thick.
Step 7: Add the frozen (but thawed and drained) cranberries to the bowl and fold them into the batter.
Step 8: Transfer the batter to your prepared bundt pan. Bake for 60 minutes. I used a long wooden skewer to check and make sure that no batter was stuck to it when it was inserted.
Step 9: Cool in the pan for 20 minutes before transferring it to a serving tray to cool completely.
Step 10: Once the cake is completely cool, we’ll make the glaze. In a small mixing bowl, use a fork to combine the powdered sugar, orange juice, and melted butter. The glaze will be thick but pourable.
Step 11: Spoon the glaze over the top of the cooled cake, allowing it to drip down the sides. Let it stand for about 10 minutes to allow the glaze to set. Once it is set, slice and serve immediately.

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Pro Tips for the Perfect Cranberry Bundt Cake

Keep these in mind:

Use fresh cranberries when in season for the best flavor.
Ensure your butter is at room temperature for better mixing.
Don’t overmix the batter; fold in the cranberries gently.
For a gluten-free cranberry bundt cake, substitute the flour with a gluten-free blend.
Let the cake cool completely before glazing to prevent it from melting.
For a festive touch, add chopped almonds to the batter for a cranberry almond bundt cake.

Best Ways to Serve Cranberry Bundt Cake

This delicious cake shines on its own but pairing it with accompaniments can elevate the experience. Serve slices with whipped cream or vanilla ice cream for a delightful dessert. Alternatively, it pairs beautifully with a hot cup of coffee or tea, making it perfect for brunch or afternoon tea. For holidays, consider garnishing it with candied orange slices or a dusting of powdered sugar for added flair. A cranberry orange bundt cake is another variation you could explore for a citrusy twist.

How to Store and Reheat Cranberry Bundt Cake

After serving, store any leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to three months. When ready to enjoy, simply thaw it overnight in the refrigerator and bring it to room temperature before serving. Reheating slices in the microwave for a few seconds can also add warmth and enhance the flavors.

Frequently Asked Questions About Cranberry Bundt Cake

What’s the secret to perfect Cranberry Bundt Cake?

The secret lies in using quality ingredients, ensuring your butter is softened, and not overmixing the batter. Adding a bit of orange zest enhances the flavor, making it a truly cranberry-flavored bundt cake.

Can I make Cranberry Bundt Cake ahead of time?

Absolutely! This cake can be made a day in advance. Just store it tightly wrapped at room temperature, and glaze it just before serving for the freshest taste.

How do I avoid common mistakes with Cranberry Bundt Cake?

To avoid common mistakes, measure your flour correctly and ensure your ingredients are at room temperature. Be careful not to overmix, as this can lead to a denser cake.

Variations of Cranberry Bundt Cake You Can Try

There are many creative twists you can make to this classic recipe. Consider making a cranberry spice bundt cake by adding warm spices like cinnamon and nutmeg. For a healthier version, substitute some of the sugar with applesauce or use a healthy cranberry bundt cake option by utilizing whole wheat flour. You could also experiment with a cranberry bundt cake with cream cheese frosting for a rich and tangy topping that complements the tartness of the cranberries beautifully.

For more delicious recipes, check out our dessert category, or try making easy cinnamon rolls for a delightful breakfast treat. If you’re interested in more baking tips, visit our baking tips section for expert advice.

For more information on the health benefits of cranberries, you can refer to Healthline’s article on cranberries.

Delicious Cranberry Bundt Cake for Your Holiday Table

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Author: Michael
Total Time: 80 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This cranberry bundt cake is a stunning yet simple holiday dessert. It is moist, buttery, and bursting with tart cranberries and a sweet orange glaze.

Ingredients

Scale

2 ¾ cups flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup butter (softened)
1 cup brown sugar
½ cup granulated sugar
3 eggs
½ teaspoon vanilla extract
zest (from one orange)
1 cup sour cream
½ cup milk
2 cups frozen cranberries (thawed and drained)
1 cup powdered sugar
1 tablespoon butter (melted)
2 tablespoons orange juice (juice from one orange)

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Instructions

Preheat your oven to 350 degrees Fahrenheit. Spray a 10-inch bundt pan with non-stick cooking spray. Sprinkle a teaspoon of flour over the cooking spray.
In a medium mixing bowl, whisk the flour together with the baking powder and salt. Set aside for just a minute.
In the bowl of your stand mixer, cream the butter with the brown sugar and granulated sugar on high speed until it is thick and smooth.
Add the eggs, vanilla extract, orange zest, and sour cream to the bowl and continue beating on medium speed until combined.
Add 1/3 of the flour mixture to the bowl and beat until it is mixed in.
Add 1/2 of the milk and beat on medium speed until mixed in. Continue adding the flour mixture and the milk alternating until all the ingredients have been combined. The batter will be a little thick.
Add the frozen (but thawed and drained) cranberries to the bowl and fold them into the batter.
Transfer the batter to your prepared bundt pan. Bake for 60 minutes. I used a long wooden skewer to check and make sure that no batter was stuck to it when it was inserted.
Cool in the pan for 20 minutes before transferring it to a serving tray to cool completely.
Once the cake is completely cool, we’ll make the glaze. In a small mixing bowl, use a fork to combine the powdered sugar, orange juice, and melted butter. The glaze will be thick but pourable.
Spoon the glaze over the top of the cooled cake, allowing it to drip down the sides. Let it stand for about 10 minutes to allow the glaze to set. Once it is set, slice and serve immediately.