If you are looking for a festive, flavor-packed dessert that will brighten up any gathering, this Cranberry Bundt Cake Recipe is a must-try. Bursting with tart cranberries, zesty orange notes, and a tender crumb, it perfectly balances sweet and tangy flavors. Whether you’re baking for a holiday, a cozy afternoon tea, or just because, this cake offers that wonderfully moist texture and eye-catching presentation that makes every bite feel special and homemade with love.
Ingredients You’ll Need
This recipe relies on simple but essential ingredients that work together beautifully to create a moist, tender cake with vibrant flavors and a lovely color contrast. Each ingredient plays a key role, from the tanginess of the buttermilk to the fresh zing of orange zest dazzling alongside the cranberries.
- 3 large eggs (room temperature): Help with structure and richness for a tender crumb.
- 2 cups granulated sugar: Balances the tartness of cranberries and sweetens the cake perfectly.
- 12 Tbsp unsalted butter (melted, not hot): Adds moisture and richness without overpowering flavors.
- 1/3 cup light olive oil or canola oil: Keeps the cake moist and tender even days later.
- 2 tsp vanilla extract: Enhances the overall flavor with warm, comforting notes.
- 1 cup buttermilk (room temperature): Provides acidity to tenderize the cake and react with baking soda for lift.
- 3 cups all-purpose flour: The foundation for the cake’s soft yet sturdy structure.
- 1 tsp baking powder: Helps the cake rise evenly and fluff up beautifully.
- 1/2 tsp baking soda: Works with buttermilk to create lightness in texture.
- 1/2 tsp salt: Balances sweetness and enhances overall flavor complexity.
- 1 Tbsp orange zest (from 1 orange, plus more for glaze): Adds bright citrus aroma and a burst of fresh flavor.
- 2 cups fresh cranberries (rinsed, dried and tossed with 1/2 Tbsp flour): Provide signature tartness and pretty pops of color, with the flour helping them not sink in the batter.
- 1 1/2 cup powdered sugar: For a smooth, sweet glaze to finish the cake with a glossy shine.
- 3 Tbsp freshly squeezed orange juice (or to reach desired consistency): Gives the glaze a lovely citrus kick and the perfect drip.
- 1 cup sugared cranberries (optional garnish): Adds festive sparkle and a sweet crunch on top.
How to Make Cranberry Bundt Cake Recipe
Step 1: Prep Your Cranberries and Oven
Begin by preheating your oven to 350°F (175°C) and greasing your Bundt pan thoroughly. Toss the fresh cranberries with 1/2 tablespoon of flour to keep them suspended evenly throughout the cake during baking. This little trick prevents those juicy berries from sinking to the bottom and ensures every slice looks just as beautiful as it tastes.
Step 2: Whisk Together the Wet Ingredients
In a large mixing bowl, whisk together the eggs and sugar until the mixture becomes pale and slightly fluffy, which helps incorporate air and creates a light texture. Then slowly add the melted butter, oil, and vanilla extract, mixing until everything combines smoothly. Finally, stir in the buttermilk — make sure it’s at room temperature to avoid curdling and to keep your batter silky.
Step 3: Combine the Dry Ingredients
In a separate bowl, sift together the flour, baking powder, baking soda, salt, and orange zest. This ensures even distribution of raising agents and zest pieces while avoiding lumps. Gradually add this dry mixture to the wet ingredients, folding gently until just combined to avoid overmixing, which can lead to a tough cake.
Step 4: Fold in the Cranberries
Carefully fold the floured cranberries into the batter, ensuring they are evenly spread without breaking them apart. This preserves the bursts of tartness you’ll get in every bite and gives the cake its lively texture and festive character.
Step 5: Bake to Golden Perfection
Pour the batter into your prepared Bundt pan, smoothing the top evenly with a spatula. Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely, which helps the structure set and avoids crumbling when sliced.
Step 6: Prepare the Orange Glaze
While the cake cools, whisk together the powdered sugar, freshly squeezed orange juice, and 1 teaspoon of orange zest until smooth and pourable. Adjust the juice amount to reach your desired glaze consistency — whether a thick drizzle or more fluid pour. Once the cake is fully cool, pour the glaze over the top, letting it cascade down the sides for that irresistible finishing touch.
How to Serve Cranberry Bundt Cake Recipe
Garnishes
For a festive and elegant finish, sprinkle sugared cranberries across the glazed Bundt cake. Their sparkling sweetness adds a delightful texture contrast and elevates the cake’s presentation perfectly for holiday tables or special occasions.
Side Dishes
This cake pairs beautifully with a dollop of lightly whipped cream or a scoop of vanilla ice cream, both of which mellow out the tart cranberries and add a creamy counterpoint. A hot cup of tea or coffee is also the perfect companion, making every bite downright comforting.
Creative Ways to Present
Turn this Cranberry Bundt Cake Recipe into a magnificent centerpiece by arranging fresh orange slices and sprigs of rosemary around the serving plate. For a party, serve slices alongside an assortment of cheeses or charcuterie for a unique sweet and savory option that guests will rave about.
Make Ahead and Storage
Storing Leftovers
After cooling, store your cake in an airtight container at room temperature for up to 3 days to keep it moist and flavorful. If your kitchen is warm, placing it in the fridge wrapped tightly helps extend its freshness for up to 5 days without drying out.
Freezing
You can freeze the baked cake either whole (unfrosted) or in slices wrapped individually in plastic wrap and foil. Stored in an airtight freezer bag, the cake can last for up to 3 months. Thaw overnight in the fridge, then glaze freshly before serving to regain its luscious shine.
Reheating
To enjoy your leftover cake warm, heat slices in the microwave for 15-20 seconds or in a 300°F oven for about 10 minutes. This reawakens the soft crumb and makes the glaze slighty melty for an indulgent treat.
FAQs
Can I use frozen cranberries for this Bundt cake?
Absolutely! If using frozen cranberries, make sure to thaw and drain them well before tossing with flour so they don’t add excess moisture. This substitution still delivers plenty of tart flavor and color.
Is it necessary to use buttermilk?
Buttermilk adds acidity that helps tenderize the cake and react with baking soda for lift. You can substitute with a cup of milk plus 1 tablespoon of lemon juice or vinegar if needed—it won’t compromise the taste or texture much.
How do I prevent cranberries from sinking during baking?
Tossing the berries with a bit of flour before adding them to the batter is the simplest and most effective trick. This coats them lightly and prevents sinking to the bottom as the cake bakes.
Can I make this cake dairy-free?
With simple swaps like using a non-dairy milk with 1 tablespoon of vinegar to replace buttermilk and coconut oil or dairy-free margarine instead of butter, you can make a delicious dairy-free version without losing the cake’s lovely texture and flavor.
What type of Bundt pan works best?
A standard 10-12 cup Bundt pan is ideal to give your cake that classic shape with well-defined ridges. Nonstick pans or those coated with baking spray with flour ensure easy release and a stunning presentation.
Final Thoughts
This Cranberry Bundt Cake Recipe is truly a showstopper that combines bright, seasonal flavors with a moist, tender bite every time. It’s easy enough to make for a casual gathering yet elegant enough to impress guests at holiday celebrations. Give it a try—you’ll find it quickly becomes one of your favorite go-to cakes that everyone will keep asking for.
Print
Cranberry Bundt Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cranberry Bundt Cake is a moist, tangy, and festive dessert perfect for holiday gatherings or any special occasion. Featuring tart fresh cranberries and a citrusy orange zest twist, this cake is complemented by a delicate orange glaze and optional sugared cranberries for an elegant finish.
Ingredients
Cake Ingredients
- 3 large eggs (room temperature)
- 2 cups granulated sugar
- 12 Tbsp unsalted butter (melted, not hot)
- 1/3 cup light olive oil or canola oil
- 2 tsp vanilla extract
- 1 cup buttermilk (room temperature)
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp orange zest (from 1 orange, plus more for glaze)
- 2 cups fresh cranberries (rinsed, dried, and tossed with 1/2 Tbsp flour)
Glaze and Garnish
- 1 1/2 cups powdered sugar
- 3 Tbsp freshly squeezed orange juice (or to reach desired consistency)
- 1 tsp orange zest
- 1 cup sugared cranberries (optional garnish)
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly to prevent sticking and ensure your cake releases cleanly after baking.
- Mix wet ingredients: In a large bowl, beat the eggs with granulated sugar until pale and fluffy. Slowly add the melted butter and olive or canola oil while continuing to mix. Stir in vanilla extract and buttermilk, blending until smooth and combined.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Add the orange zest to this dry mixture to disperse the citrus flavor evenly.
- Incorporate dry into wet: Gradually add the dry ingredients to the wet mixture, folding gently but thoroughly using a spatula or wooden spoon. Mix just until combined to avoid overworking the batter.
- Add cranberries: Fold the floured fresh cranberries carefully into the batter to distribute them evenly without breaking them up.
- Transfer to pan and bake: Pour the batter into your prepared Bundt pan, smoothing the top. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool the cake: Remove from the oven and allow the cake to cool in the pan for 15 minutes. Then, carefully invert onto a wire rack to cool completely before glazing to prevent the glaze from melting.
- Prepare the orange glaze: In a small bowl, whisk together powdered sugar, freshly squeezed orange juice, and 1 teaspoon of orange zest until smooth and pourable. Adjust the orange juice quantity to achieve your preferred glaze consistency.
- Glaze the cake: Drizzle the orange glaze evenly over the cooled cake, letting it flow down the sides for a beautiful finish.
- Optional garnish: Decorate the top of the cake with sugared cranberries for added color, texture, and festive appeal.
Notes
- Ensure all dairy ingredients are at room temperature for better batter consistency and even baking.
- Coating the fresh cranberries with flour helps prevent them from sinking to the bottom of the cake during baking.
- You can substitute buttermilk with milk mixed with 1 tablespoon of lemon juice or vinegar if necessary.
- Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- Make sure to cool the cake completely before glazing to prevent the glaze from melting and becoming runny.
