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Home » Cake

Published: Nov 18, 2019 · Modified: Dec 11, 2022 by Kathy

Cranberry Bundt Cake

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A fancy bundt cake filled with cranberries.

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

A bundt cake 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 cake filled with 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 bundt cake pan will work. 

Key ingredients

This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.

  • 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

In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.

  • 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. 
Butter and sugar mixed together in a mixing bowl.
A liquidy cake batter in a mixing bowl.
  • 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.
Fresh cranberries covered with flour.
Flour covered cranberries added to cake batter.
  • 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.
A bundt pan filled with cake batter.
A baked bundt cake with cranberries.

Tips for making a cranberry bundt cake

  • Read all directions before starting cake.
  • Have all ingredients at room temperature, including butter, eggs and milk. 
  • I like to place my cake pan on a baking sheet before 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

  • Cranberry Cookies
  • Bow Tie Cookies
  • Cherry Pie
  • Apple Tart
  • Cranberry Eggnog Coffee Cake
A bundt cake with a dusting of powdered sugar.

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!

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This post includes affiliate links. As an Amazon Associate, I earn from qualifying purchases. This does not affect the price you pay.

A bundt cake with sugared cranberries.

Cranberry Bundt Cake

Kathy Berget
Delicious holiday dessert filled with fresh cranberries.
5 from 35 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 15 minutes mins
Cook Time 1 hour hr
Cooling Time 20 minutes mins
Total Time 1 hour hr 35 minutes mins
Course Dessert
Cuisine American
Servings 12 people
Calories 476 kcal

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Stand Mixer
  • Bundt Pan
Prevent your screen from going dark

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
 

  • Preheat oven to 350°F
  • 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
  • Mix in the baking powder and salt to the remaining flour. Stir just until combined.
    2 ¼ teaspoons baking powder, ½ teaspoon salt
  • Combine butter and sugar together until soft and fluffy

    1 ½ cups butter, 1 ½ cups granulated sugar
  • 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 mixture. Repeat with each egg adding 2 Tablespoons of flour after.
    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. 
Recipe adapted from King Arthur Flour

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.

Nutrition

Serving: 1sliceCalories: 476kcalCarbohydrates: 55gProtein: 7gFat: 26gSaturated Fat: 16gCholesterol: 144mgSodium: 339mgPotassium: 181mgFiber: 2gSugar: 29gVitamin A: 867IUVitamin C: 5mgCalcium: 76mgIron: 2mg
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

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Reader Interactions

Comments

  1. Penny says

    December 17, 2023 at 4:42 am

    How do you make sugared cranberries?

    Reply
    • Kathy says

      December 17, 2023 at 4:55 am

      Hi Penny,
      Here's a link to my recipe - https://www.beyondthechickencoop.com/sugared-cranberries/
      Enjoy!
      Kathy

      Reply
  2. Penny says

    December 19, 2022 at 10:31 pm

    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?

    Reply
    • Kathy says

      December 20, 2022 at 4:51 am

      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 🙂

      Reply
      • Mary Keens says

        December 11, 2023 at 2:54 pm

        Why do you flour the cranberries first. I'm going to make this for a work event so I want to get it right.

      • Kathy says

        December 11, 2023 at 2:59 pm

        Flouring helps keep the cranberries from just sinking to the bottom of the pan while baking. Let me know how the cake turns out! 🙂

  3. Trish says

    December 11, 2022 at 11:03 am

    I missed the note about salted butter! Can you add that to the recipe?

    Reply
    • Kathy says

      December 11, 2022 at 12:31 pm

      You bet! Also, if you used unsalted, your cake will still be delicious! 🙂

      Reply
  4. Lynn says

    January 04, 2022 at 12:39 am

    In my quick bread and other cakes with cranberries it’s fine to use frozen. I stock up each Christmas and keep plenty in the freezer year round. Is there an issue with my using the frozen ones for this?

    Reply
    • Kathy says

      January 04, 2022 at 5:05 am

      Hi Lynn,
      You can use frozen cranberries. Do not thaw first. You will need to increase baking time - I would plan 5-10 additional minutes. The sugared cranberries for decoration do not work well with frozen cranberries so just omit.
      Kathy

      Reply
  5. Alice says

    December 17, 2021 at 1:36 pm

    Could I use eggnog instead of milk?

    Reply
    • Kathy says

      December 17, 2021 at 7:39 pm

      Hi Alice,
      I've used eggnog before in my cranberry coffee cake and it worked well. I haven't tried it in this bundt cake, but I think it should work. Let me know!
      Kathy 🙂

      Reply
  6. Amanda King Midkiff says

    January 18, 2021 at 2:59 pm

    Where did you get your Bundt pan?

    Reply
    • Kathy says

      January 18, 2021 at 3:36 pm

      Hi Amanda,
      This pan was one that was given to me by a neighbor who no longer used it. I've tried to find it, and the closest I can find is a Nordic Ware Cathedral pan that is no longer available. The closes I can find, that also offers an interesting shape might be this Fleur Di Lis pan.
      Thanks,
      Kathy

      Reply
  7. Jeff the Chef says

    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 says

      November 25, 2019 at 8:59 am

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

      Reply
  8. Valentina says

    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 says

      November 20, 2019 at 4:52 am

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

      Reply
  9. Mary Ann | The Beach House Kitchen says

    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 says

      November 20, 2019 at 5:09 am

      Thanks! 🙂

      Reply
  10. David @ Spiced says

    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 says

      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
  11. Haylie / Our Balanced Bowl says

    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 says

      November 20, 2019 at 5:04 am

      Thank you!

      Reply
  12. Dawn - Girl Heart Food says

    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!

    Reply
5 from 35 votes (30 ratings without comment)

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I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

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