Cranberry Cake Bundt Recipe

Picture this: It’s 10 PM the night before Thanksgiving, and I’m staring at my oven with a sinking feeling. My pumpkin pie looks like it went through a blender, and guests are arriving in less than twelve hours. That’s when I remembered the bag of fresh cranberries hiding in my fridge and threw together what would become my most-requested dessert ever.

This cranberry cake bundt isn’t just beautiful—though trust me, it’s absolutely stunning with those jewel-toned cranberries peeking through every slice. It’s also ridiculously forgiving, which is exactly what you need when you’re juggling seventeen dishes and your kitchen looks like a tornado hit it. I’ve made this recipe at least fifteen times since that chaotic Thanksgiving night, and it’s never let me down. Not once.

The best part? While everyone’s stress-baking elaborate layer cakes and fussy tarts, you’ll be pulling this gorgeous bundt out of the oven, dusting it with powdered sugar, and accepting compliments like you planned it all along. (They don’t need to know it took you maybe twenty minutes of actual work.)

Why This Cranberry Cake Bundt Recipe Is Pure Magic

Here’s the thing about bundt cakes—they look fancy, but they’re actually one of the easiest cakes you can make. No frosting, no layers to stack, no worrying about whether your cake is level. Just mix, pour, bake, and flip. And this particular cranberry cake bundt has some serious tricks up its sleeve.

It’s Practically Foolproof

I’m not exaggerating when I say this is a beginner-friendly recipe. The first time I made it during that Thanksgiving panic, I was literally watching the parade on TV while measuring ingredients. If you can stir things together and remember to set a timer, you’re golden. The bundt pan does all the heavy lifting when it comes to presentation, and the cake itself is so moist and flavorful that even if you slightly overbake it (been there), it still tastes amazing.

Fresh Cranberries Are Actually Better Than Frozen

Most recipes will tell you frozen cranberries work just fine, and they do—but in my experience, fresh cranberries give you these incredible little tart bursts throughout the cake that make people close their eyes when they take a bite. I prefer the way fresh berries hold their shape and create those gorgeous ruby pockets in the crumb. During cranberry season (October through December), I stock up and make this cake bundt at least once a month.

The Orange Zest Changes Everything

Real talk: I once made this without orange zest because I was lazy and didn’t want to zest an orange at midnight. Big mistake. The orange zest doesn’t just add flavor—it brightens the whole cake and balances the tartness of the cranberries in a way that makes the dessert taste sophisticated instead of one-note. After testing this both ways multiple times, I can confidently say the zest is non-negotiable.

Perfect for Make-Ahead Stress Relief

This cranberry cake bundt actually gets better on day two. Something magical happens as it sits—the flavors meld together, the texture becomes even more tender, and slicing it becomes easier. I always make mine the day before any gathering, which means one less thing to worry about when people are arriving. My kitchen has smelled like a combination of citrus, vanilla, and cranberries the morning after baking this, and honestly, I’d bottle that scent if I could.

Cranberry Cake Bundt Recipe Details

Let me break down exactly what you’re getting into here:

Recipe Details
Prep Time	20 minutes
Cook Time	55 minutes
Total Time	1 hour 15 minutes
Servings	12-14 slices
Difficulty	Easy
Calories	285 per serving
Protein	4g
Carbs	42g
Fat	12g

What You Need for Cranberry Cake Bundt

Before we dive into the fun part, let’s talk ingredients. I keep most of these staples in my pantry year-round, which is why this became my go-to emergency dessert. The star of the show is obviously the cranberries—you’ll need about two and a half cups of fresh ones. Don’t rinse them until right before you use them, and definitely pick through them to remove any mushy or shriveled berries. I learned that lesson the hard way when a few bad cranberries gave my cake weird bitter spots.

The other ingredient I’m particular about is the sour cream. Full-fat, always. I know it’s tempting to use Greek yogurt or low-fat sour cream, but trust me—the richness from full-fat sour cream is what makes this cake so incredibly moist and tender. It’s the difference between a good cake and a “can I have the recipe?” cake.

For the Cake:

2½ cups fresh cranberries (about 10 oz)
3 cups all-purpose flour
2 cups granulated sugar
1 cup unsalted butter, softened (2 sticks)
1 cup sour cream (full-fat)
4 large eggs, room temperature
2 tablespoons orange zest (about 2 large oranges)
¼ cup fresh orange juice
2 teaspoons pure vanilla extract
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon

For the Glaze (Optional but Recommended):

1 cup powdered sugar
2-3 tablespoons orange juice
½ teaspoon vanilla extract

Optional Add-Ins I Love:

½ cup chopped pecans or walnuts
1 teaspoon almond extract (in addition to vanilla)
2 tablespoons of Grand Marnier in the batter for special occasions

How to Make This Show-Stopping Bundt Cake

Okay, let’s get your hands dirty. The key to bundt cake success is proper prep—specifically, how you prepare your pan. This is where I see most people mess up, so pay attention to this next part.

Step 1: Prepare Your Pan (Don’t Skip This!)

Preheat your oven to 350°F. Now, here’s my foolproof method for greasing a bundt pan: I use softened butter and a pastry brush to get into every single crevice and curve of the pan. Every. Single. One. Then I dust it with flour, tapping out the excess. Some people swear by baking spray with flour, and that works too, but I’ve found the butter method gives me the most reliable release. The one time I got lazy and just did a quick spray? Half my cake stayed in the pan. Learn from my mistakes.

Step 2: Prep Your Cranberries

Rinse your cranberries and pat them completely dry with paper towels. This is important—wet cranberries can sink to the bottom of your cake. Toss them with 2 tablespoons of flour. This coating helps suspend them throughout the batter instead of having them all settle at the bottom. It’s a little trick I picked up after my first cranberry bundt had all the berries in one sad layer at the base.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together your flour, baking powder, baking soda, salt, and cinnamon. Set it aside. I know this seems like an unnecessary extra bowl to wash, but mixing your leavening agents into the flour first ensures they’re evenly distributed. Otherwise, you might get random air pockets or dense spots.

Step 4: Cream the Butter and Sugar

In your stand mixer (or using a hand mixer), beat the softened butter and sugar together for about 4-5 minutes. You want it light, fluffy, and almost white in color. This step incorporates air into your cake, which helps create that tender crumb. I usually start on medium speed for the first minute, then increase to medium-high. You’ll know it’s ready when the mixture looks like frosting and has increased in volume noticeably.

Step 5: Add Eggs and Flavorings

Add your eggs one at a time, beating well after each addition. This took me about 30 seconds per egg. Then mix in the vanilla extract, orange zest, and orange juice. The batter might look slightly curdled at this point—that’s totally normal and it’ll come together once you add the dry ingredients. The smell at this stage is incredible, by the way. It’s like sunshine in a bowl.

Step 6: Alternate Dry Ingredients and Sour Cream

Here’s where technique matters. Add about a third of your flour mixture to the butter mixture and mix on low speed just until combined. Add half the sour cream, mix until just incorporated, then repeat—flour, sour cream, flour. Stop mixing as soon as you don’t see any more dry flour streaks. Overmixing develops gluten and makes your cake tough instead of tender. I’ve timed myself and this whole process takes me about 90 seconds. If you’re mixing longer than that, you’re probably overdoing it.

Step 7: Fold in the Cranberries

Remove the bowl from your mixer and gently fold in the flour-coated cranberries using a rubber spatula. Use broad, gentle strokes from the bottom of the bowl up and over the top. You want to distribute the cranberries evenly without deflating all that air you worked so hard to incorporate.

Step 8: Bake to Perfection

Pour the batter into your prepared bundt pan and smooth the top with a spatula. Give the pan a few firm taps on the counter to release any air bubbles. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. In my oven, it usually takes exactly 58 minutes, but every oven is different. Start checking at 50 minutes just to be safe.

You’ll know it’s done when the top is golden brown and the cake is pulling away slightly from the sides of the pan. The smell will be absolutely intoxicating—citrusy, buttery, with those tart cranberry notes.

Step 9: The Crucial Cooling Step

This is where patience becomes essential. Let the cake cool in the pan for exactly 15 minutes—I set a timer because I once got distracted and left it for 30 minutes, and the cake stuck to the pan. After 15 minutes, run a thin knife or offset spatula around the edges and center tube. Place a wire rack or serving plate over the pan, take a deep breath, and flip it over confidently. Give it a gentle shake if needed. The cake should release beautifully.

Let it cool completely before glazing—at least an hour. I know it’s torture to wait, but glazing a warm cake will just make the glaze soak in instead of creating that pretty drizzle effect.

Step 10: Make the Orange Glaze

Whisk together powdered sugar, orange juice, and vanilla until smooth. Start with 2 tablespoons of juice and add more if needed—you want it thick enough to cling to the cake but thin enough to drizzle. Spoon it over the cooled cranberry cake bundt, letting it drip down the sides naturally. I usually do this over a piece of parchment paper for easy cleanup.

My Favorite Ways to Serve This Beauty

This cranberry cake bundt is versatile enough for just about any occasion. For Thanksgiving and Christmas, I serve it on a white cake stand with fresh cranberries and rosemary sprigs scattered around the base. It looks like something from a magazine spread, but it took me about thirty seconds to arrange.

For weekend brunch, I’ll slice it and serve it alongside coffee and fresh fruit. The cake is sweet enough to stand alone but not so sweet that it feels heavy first thing in the morning. My neighbor actually requested this for her book club meeting last month instead of the usual cookies and brownies.

If you want to get fancy for a dinner party, serve warm slices with a dollop of vanilla ice cream or fresh whipped cream. The contrast between the cold cream and the slightly warm cake, with those tart cranberry bursts? It’s phenomenal. I’ve also served it with a scoop of orange sorbet, which sounds weird but the flavor combination is incredible.

The leftovers (if you have any) make an amazing breakfast with a cup of tea. There’s something about having a slice of this cranberry bundt cake with your morning coffee that feels like self-care.

Pro Tips From My Kitchen

Use Room Temperature Ingredients

I can’t stress this enough. Cold eggs and cold sour cream don’t emulsify properly with room temperature butter, which can lead to a denser cake. If you forget to take your eggs out ahead of time (like I do constantly), put them in a bowl of warm water for five minutes. For sour cream, I microwave it for about 10 seconds just to take the chill off.

The Toothpick Test Isn’t Perfect

Because of the cranberries, your toothpick might come out with some berry juice on it even when the cake is fully baked. Look for moist crumbs and make sure the toothpick isn’t pulling out wet batter. The cake should also spring back when you gently press the top. After making this fifteen times, I can usually tell by smell and appearance, but the toothpick still gives me peace of mind.

Don’t Overmix the Batter

I mentioned this earlier, but it’s worth repeating because it’s the number one way people end up with tough, dense cakes. Mix each addition just until you can’t see it anymore, then stop. The batter doesn’t need to be perfectly smooth—a few small lumps are fine and will work themselves out during baking.

Invest in a Quality Bundt Pan

I used a cheap nonstick bundt pan for years and constantly fought with sticking issues. When I finally splurged on a Nordic Ware pan (around $40), it was life-changing. The cake releases perfectly every single time, and the details in the cake are so much sharper and prettier. If you make bundt cakes even occasionally, it’s worth the investment.

The Cake Freezes Beautifully

Wrap cooled, unglazed slices tightly in plastic wrap, then again in aluminum foil, and freeze for up to three months. I actually prefer freezing individual slices so I can pull out exactly what I need. Thaw at room temperature for about an hour, then glaze if desired. The texture is virtually identical to fresh.

Can I Use Dried Cranberries Instead?

Technically yes, but honestly, I wouldn’t. Dried cranberries are much sweeter and don’t provide the same tart contrast that makes this cake so addictive. If fresh cranberries aren’t available, frozen work great—just don’t thaw them first. Toss them straight from the freezer with the flour coating.

Storing Your Cranberry Cake Bundt

This cake keeps incredibly well, which is part of why I love it so much. Store it covered at room temperature for up to 3 days. I use a cake dome, but you can also invert a large bowl over it or wrap it loosely in plastic wrap. Don’t wrap it too tightly or you’ll ruin that pretty glaze.

For longer storage, refrigerate it for up to a week. The cold temperature actually intensifies the orange flavor somehow—my husband prefers it cold straight from the fridge. Just let it sit at room temperature for about 20 minutes before serving if you want the texture to soften up.

Freezing instructions are above in the tips section, but I’ll add this: if you’re freezing the whole cake, don’t glaze it first. Freeze it wrapped well in plastic wrap and foil, then glaze it after thawing. The glaze doesn’t freeze and thaw as nicely as the cake itself.

Variations to Try

Once you’ve mastered the basic cranberry cake bundt, there are so many fun directions you can take it.

Add White Chocolate Chips

Fold in ¾ cup of white chocolate chips along with the cranberries. The sweetness of white chocolate plays beautifully against the tart berries. My sister-in-law makes it this way every Christmas and won’t share with anyone until she’s photographed it for her Instagram.

Make It Boozy

Replace ¼ cup of the orange juice with Grand Marnier or Cointreau. You can also brush the cooled cake with a simple syrup made from equal parts sugar, water, and orange liqueur. This grown-up version is incredible for New Year’s Eve.

Try a Cream Cheese Glaze

Instead of the orange glaze, beat together 4 oz softened cream cheese, 2 cups powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla. It’s richer and more indulgent—perfect if you’re serving this as a dessert rather than alongside other sweets.

Add Chopped Pecans

Toast ¾ cup of chopped pecans and fold them in with the cranberries. The nutty crunch adds another layer of texture and makes the cake feel even more holiday-appropriate.

Final Thoughts

This cranberry cake bundt has earned its place as my signature dessert. It’s saved me during holiday panic situations, impressed guests at dinner parties, and become the cake my kids request for their birthdays (which surprised me—I thought kids only wanted chocolate). The fact that it looks like you spent hours on it while actually being one of the easiest cakes I make? That’s just the cherry on top. Or should I say, the cranberry on top?

If you make this recipe, I’d love to hear how it turns out. Did you add any fun variations? Serve it for a special occasion? Let me know in the comments below—and don’t forget to tag your photos so I can see your gorgeous bundt creations!