Baking/ Desserts/ Holidays/ Recipe

Cranberry Bundt Cake

November 18, 2019 (Last Updated: November 25, 2019)

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Cranberry Bundt Cake is a perfect dessert for all your holiday dinners and celebrations.

Bundt cake topped with sugared cranberries.

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.

A slice of bundt cake filled with fresh cranberries and decorated with sugared cranberries.

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 Butter and sugar mixed together in a mixing bowl.
  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. Cranberries 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. Cake batter with fresh cranberries on top of batter.
  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. A bundt pan filled with cake batter.
  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. A bundt cake with a dusting of powdered sugar.

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

Don’t forget to PIN for later! A fancy bundt cake filled with cranberries.

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.

 

Bundt cake topped with sugared cranberries.

Cranberry Bundt Cake

Kathy
Delicious holiday dessert filled with fresh cranberries.
5 from 5 votes
Prep Time 15 mins
Cook Time 1 hr
Cooling Time 20 mins
Total Time 1 hr 35 mins
Course Dessert
Cuisine American
Servings 12 people
Calories 476 kcal

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
 

  • 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.

Video

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

Serving: 1sliceCalories: 476kcalCarbohydrates: 55gProtein: 7gFat: 26gSaturated Fat: 16gCholesterol: 144mgSodium: 339mgPotassium: 181mgFiber: 2gSugar: 29gVitamin A: 867IUVitamin C: 5mgCalcium: 76mgIron: 2mg
Keyword bundt cake, cranberry bundt cake
Tried this recipe?Leave a comment and let me know what you think.

 

 

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11 Comments

  • Reply
    Jeff the Chef
    November 20, 2019 at 6:55 am

    I love the fancy pan you used for this cake. I’ve never used @ pan like that for fear of sticking, so thanks for the tips.

    • Reply
      Kathy
      November 25, 2019 at 8:59 am

      Thanks, Jeff. I hope you give it a try!

  • Reply
    Valentina
    November 18, 2019 at 2:31 pm

    5 stars
    This is a show-stopping cake. I would love to have this at the center of the dessert table for any holiday occasion. Loving the whole cranberries in the batter. YUM! 🙂 ~Valentina

    • Reply
      Kathy
      November 20, 2019 at 4:52 am

      I the the tart taste of cranberries in just about everything. 🙂

  • Reply
    Mary Ann | The Beach House Kitchen
    November 18, 2019 at 2:29 pm

    5 stars
    Total winner of a holiday cake Kathy! A showstopper for sure. I’m loving the sugared cranberries this time of year.

    • Reply
      Kathy
      November 20, 2019 at 5:09 am

      Thanks! 🙂

  • Reply
    David @ Spiced
    November 18, 2019 at 7:11 am

    5 stars
    Ah, now I see that those sugared cranberries had a greater purpose in life! I love a good bundt cake, and this is a classic one for the holidays. In fact, I’ve been known to stock up on cranberries during the holiday season since they freeze so well. I guess I’ll need another bag so I can make this cake now! It looks delicious, Kathy!

    • Reply
      Kathy
      November 20, 2019 at 5:10 am

      They make such an easy, festive decoration. This cake was so easy to finish – just a sprinkling of powdered sugar and sugared cranberries.

  • Reply
    Haylie / Our Balanced Bowl
    November 18, 2019 at 7:05 am

    5 stars
    Kathy, this looks amazing!! I love the combo of cranberry and orange during the holiday and this cake looks absolutely moist and delicious!! I’d love a piece of this right now!

    • Reply
      Kathy
      November 20, 2019 at 5:04 am

      Thank you!

  • Reply
    Dawn - Girl Heart Food
    November 18, 2019 at 6:09 am

    5 stars
    Such a beautifully festive cake, Kathy! I would love to have this one on our holiday table! And that bundt pan is gorgeous! Love to have a slice right now with my coffee 🙂 Pinned!

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