Cranberry Bundt Cake is a perfect dessert for all your holiday dinners and celebrations.
For our holiday dinners we usually have pie for dessert. We will have 2-3 different types of pie for everyone to choose from. This year I decided to mix things up a bit and offer a cake for dessert.
This cranberry bundt cake makes an impressive dessert.
This bundt cake is filled with fresh cranberries, orange zest and a touch of freshly squeezed orange juice. The cake is moist and delicious. Once made, the cake just needs a sprinkling of powdered sugar and a few sugared cranberries for decoration.
What type of bundt pan do I need?
Use any kind of bundt pan you have on hand. The pan I used to make this fun shape was given to me years ago but any bundt cake pan will work.
Key ingredients
- Butter - I used salted butter
- Granulated sugar
- Orange - Use a fresh orange for both the zest and the juice
- Vanilla - Pure vanilla extract
- Milk - I used whole milk
- Cranberries - fresh whole cranberries
Step by step directions
- Combine butter and sugar together until soft and fluffy
- Mix in the baking powder and salt. Stir just until combined.
- Measure out the flour into a bowl.
- Place cranberries in another bowl. Add 2 Tablespoons of flour to berries. Stir gently so berries are covered with flour.
- Add each egg one at a time. After each egg, add 2 Tablespoons of flour from the bowl of measured flour. Repeat with each egg adding 2 Tablespoons of flour.
- Add vanilla, orange zest and orange juice.
- Gently add one-third of the remaining flour into batter. Beat on a low speed until combined.
- Mix in half the milk. Beat on low speed until combined.
- Add an additional third of flour. Beat gently until combined
- Add remaining milk. Beat gently until combined.
- Add remaining flour and beat gently until combined.
- Fold in cranberries into cake batter with a spatula.
- Spray a bundt pan with a non-stick spray.
- Spoon cake batter into bundt pan. Smooth out top of batter with a spatula or the back of a spoon.
- Bake in a preheated 350 degree oven for one hour.
- Place cake pan on a baking rack and allow to cool for 10 minutes.
- Place baking rack on top of the cake pan and flip cake pan upside down resting on top of baking rack.
- After an additional 10 minutes, carefully remove cake pan.
- Allow cake to fully cool. Sprinkle with powdered sugar and sugared cranberries and serve. If not serving right away, cover cake with plastic wrap. Do not add powdered sugar and sugared cranberries until just before serving.
Tips for making a cranberry bundt cake
- Read all directions before starting cake.
- Have all ingredients at room temperature, include butter, eggs and milk.
- I like to place my cake pan on a baking sheet prior to adding to the oven. It makes handling the cake pan easier and it also helps prevent the bottom of your cake from becoming too dark.
- Do not open oven until you are ready to check your cake to see if it is done.
- Allow cake to cool for 10 minutes before flipping cake.
- When flipping cake, place baking rack on top of cake pan and then flip cake pan and rack all at the same time. This helps prevent the cake from slipping out of the pan while flipping.
- Wait an additional 10 minutes before removing pan.
How do I prevent my cake from sticking to my cake pan?
Start with a good heavy bundt pan. Make certain you coat all surfaces with a non-stick spray. Here's a great article on how to prevent sticking.
To make ahead of time
This cake can be made up to two days ahead of serving. Once cooled, wrap completely in plastic wrap to prevent drying. Store at room temperature.
This cake can also be frozen for up to 4 weeks. Wrap thoroughly in plastic wrap and freeze on a baking sheet. Thaw at room temperature at least four hours before serving.
More great holiday desserts
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
For additional recipes, check out all my holiday recipes!
Cranberry Bundt Cake
Ingredients
- 3 cups flour
- 2 cups fresh whole cranberries
- 1 ½ cups butter (salted butter, at room temperature)
- 1 ½ cups granulated sugar
- 2 ¼ teaspoons baking powder
- ½ teaspoon salt
- 6 eggs (at room temperature)
- 1 teaspoon vanilla
- 2 Tablespoons orange zest
- 1 Tablespoon orange juice
- ¾ cup milk (at room temperature)
Topping
- ¼ cup powdered sugar (optional)
- ¼ cup sugared cranberries (optional)
Instructions
- Measure out the flour into a bowl.3 cups flour
- Place cranberries in another bowl. Add 2 Tablespoons of flour to berries. Stir gently so berries are covered with flour.2 cups fresh whole cranberries
- Combine butter and sugar together until soft and fluffy1 ½ cups butter, 1 ½ cups granulated sugar
- Mix in the baking powder and salt. Stir just until combined.2 ¼ teaspoons baking powder, ½ teaspoon salt
- To the butter mixture, add each egg one at a time. After each egg, add 2 Tablespoons of flour from the bowl of measured flour. Repeat with each egg adding 2 Tablespoons of flour.6 eggs
- Add vanilla, orange zest and orange juice.1 teaspoon vanilla, 2 Tablespoons orange zest, 1 Tablespoon orange juice
- Gently add one-third of the remaining flour into batter. Beat on a low speed until combined.
- Mix in half the milk. Beat on low speed until combined.¾ cup milk
- Add an additional third of flour. Beat gently until combined
- Add remaining milk. Beat gently until combined.
- Add remaining flour and beat gently until combined.
- Fold in cranberries into cake batter with a spatula.
- Spray a bundt pan with a non-stick spray.
- Spoon cake batter into bundt pan. Smooth out top of batter with a spatula or the back of a spoon.
- Bake in a preheated 350 degree oven for one hour.
- Place cake pan on a baking rack and allow to cool for 10 minutes.
- Place baking rack on top of the cake pan and flip cake pan upside down resting on top of baking rack.
- After an additional 10 minutes, carefully remove cake pan.
- Allow cake to fully cool. Sprinkle with powdered sugar and sugared cranberries and serve. If not serving right away, cover cake with plastic wrap. Do not add powdered sugar and sugared cranberries until just before serving.¼ cup powdered sugar, ¼ cup sugared cranberries
Video
Notes
- Read all directions before starting cake.
- I used salted butter in this recipe
- Have all ingredients at room temperature, including butter, eggs and milk. I usually remove them from the fridge about 30 minutes before I'm ready to begin.
- I like to place my cake pan on a baking sheet prior to adding to the oven. It makes handling the cake pan easier and it also helps prevent the bottom of your cake from becoming too dark.
- Do not open oven until you are ready to check your cake to see if it is done.
- Allow cake to cool for 10 minutes before flipping cake.
- When flipping cake, place baking rack on top of cake pan and then flip cake pan and rack all at the same time. This helps prevent the cake from slipping out of the pan while flipping.
- Wait an additional 10 minutes before removing pan.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Penny says
I followed the recipe and baked as directed, but it was dry. The flavors were there and I'd really would like to try it again, but what should I do differently?
Kathy says
Hi Penny,
Thank you for reaching out. Be careful with how you measure your flour. It's very easy for it to become compacted which means more flour is added. Try fluffing the flour first with a spoon or your measuring cup. Just scoop up a bit and sprinkle it back into your container. Then use the spoon to scoop it into your measuring cup. Level the cup with the flat part of a butter knife. I hope this helps!
Also be careful to not over bake the cake.
Kathy 🙂