Cranberry Bundt Cake

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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 budnt cake pan will work. 

What ingredients do I need?

• Butter – I used salted butter
• Granulated sugar
• Baking Powder
• Salt
• Eggs
• Orange zest
• Orange juice 
• Vanilla
• Milk – I used whole milk
• Flour 
• Cranberries – fresh

How do I make the cake?

1. Combine butter and sugar together until soft and fluffy
2. Mix in the baking powder and salt. Stir just until combined.
3. Measure out the flour into a bowl.
4. Place cranberries in another bowl. Add 2 Tablespoons of flour to berries. Stir gently so berries are covered with flour.
5. 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. Add vanilla, orange zest and orange juice. 
7. Gently add one-third of the remaining flour into batter. Beat on a low speed until combined.
8. Mix in half the milk. Beat on low speed until combined.
9. Add an additional third of flour. Beat gently until combined
10. Add remaining milk. Beat gently until combined.  
11. Add remaining flour and beat gently until combined.
12. Fold in cranberries into cake batter with a spatula.
13. Spray a bundt pan with a non-stick spray.
14. Spoon cake batter into bundt pan. Smooth out top of batter with a spatula or the back of a spoon.
15. Bake in a preheated 350 degree oven for one hour.
16. Place cake pan on a baking rack and allow to cool for 10 minutes. 
17. Place baking rack on top of the cake pan and flip cake pan upside down resting on top of baking rack.
18. After an additional 10 minutes, carefully remove cake pan.
19. 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. 

Can I make this cake ahead of time?

Yes, 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. 

Other great holiday desserts

• Cranberry Cookies
• Bow Tie Cookies
• Cherry Pie
• Apple Tart
• Cranberry Eggnog Coffee Cake

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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 baking recipes  and my Thanksgiving recipes.

5 from 5 votes

Print

Cranberry Bundt Cake

Prep Time

15 mins

Cook Time

1 hr

Cooling Time

20 mins

Total Time

1 hr 35 mins

 

Delicious holiday dessert filled with fresh cranberries.

Course: Dessert

Cuisine: American

Keyword: bundt cake, cranberry bundt cake

Servings: 12 people

Calories: 476 kcal

Author: Kathy

Ingredients

• 1 1/2 cups butter at room temperature
• 1 1/2 cups granulated sugar
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 6 eggs at room temperature
• 1 teaspoon vanilla
• 2 Tablespoons orange zest
• 1 Tablespoon orange juice
• 3 cups flour
• 3/4 cup milk at room temperature
• 2 cups fresh whole cranberries

Topping

• 1/4 cup powdered sugar optional
• 1/4 cup sugared cranberries optional

Instructions

1. Combine butter and sugar together until soft and fluffy
   
   

2. Mix in the baking powder and salt. Stir just until combined.
3. Measure out the flour into a bowl.
4. Place cranberries in another bowl. Add 2 Tablespoons of flour to berries. Stir gently so berries are covered with flour.
5. 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. Add vanilla, orange zest and orange juice.
7. Gently add one-third of the remaining flour into batter. Beat on a low speed until combined.
8. Mix in half the milk. Beat on low speed until combined.
9. Add an additional third of flour. Beat gently until combined
10. Add remaining milk. Beat gently until combined.
11. Add remaining flour and beat gently until combined.
12. Fold in cranberries into cake batter with a spatula.
13. Spray a bundt pan with a non-stick spray.
14. Spoon cake batter into bundt pan. Smooth out top of batter with a spatula or the back of a spoon.
15. Bake in a preheated 350 degree oven for one hour.
16. Place cake pan on a baking rack and allow to cool for 10 minutes.
17. Place baking rack on top of the cake pan and flip cake pan upside down resting on top of baking rack.
18. After an additional 10 minutes, carefully remove cake pan.
19. 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.

Recipe Video

Recipe Notes

• Read all directions before starting cake.
• I used salted butter in this recipe
• 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. 

Recipe adapted from King Arthur Flour

Nutrition Facts

Cranberry Bundt Cake

Amount Per Serving (1 slice)

Calories 476 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 16g100%

Cholesterol 144mg48%

Sodium 339mg15%

Potassium 181mg5%

Carbohydrates 55g18%

Fiber 2g8%

Sugar 29g32%

Protein 7g14%

Vitamin A 867IU17%

Vitamin C 5mg6%

Calcium 76mg8%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.