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Bundt cake topped with sugared cranberries.
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5 from 14 votes

Cranberry Bundt Cake

Delicious holiday dessert filled with fresh cranberries.
Prep Time15 mins
Cook Time1 hr
Cooling Time20 mins
Total Time1 hr 35 mins
Course: Dessert
Cuisine: American
Servings: 12 people
Calories: 476kcal
Author: Kathy


  • 1 ½ cups 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
  • 3 cups flour
  • ¾ cup milk at room temperature
  • 2 cups fresh whole cranberries


  • ¼ cup powdered sugar optional
  • ¼ cup sugared cranberries optional


  • Combine butter and sugar together until soft and fluffy

    1 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
  • 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
  • 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



  • 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


Serving: 1slice | Calories: 476kcal | Carbohydrates: 55g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 144mg | Sodium: 339mg | Potassium: 181mg | Fiber: 2g | Sugar: 29g | Vitamin A: 867IU | Vitamin C: 5mg | Calcium: 76mg | Iron: 2mg