This Cranberry Bundt Cake is sweet and tart and moist and delicious. Serve throughout the holiday season or anytime of the year!
There’s something magical about this Cranberry Bundt Cake – the way it combines tart, juicy cranberries with a sweet, moist cake base makes it a holiday favorite. This easy cranberry bundt cake recipe is perfect for Thanksgiving, Christmas, or any gathering where you want a dessert that’s festive, impressive, and incredibly simple to make. Whether you’re an experienced baker or new to bundt cakes, this recipe will guide you step-by-step, making it easy to create a delicious cranberry bundt cake with minimal hassle. So gather up your ingredients and get ready to impress yourself and your guests!
Why you’ll love this easy Cranberry Bundt Cake
- It’s fun, fresh and festive!
- Moist and delicious, sweet and tart!
- Make ahead of time and freezes well!
- Great to serve all throughout the holiday season!
- Impressive and easy to make!
Understanding the Ingredients in this Cranberry Bundt Cake
Before we get started, let’s take a closer look at the ingredients you’ll need for this cranberry bundt cake:
- Cranberries: Creates a perfectly sweet and tart taste. For this recipe we used whole-berry cranberry sauce. And for a fun and festive finish we used our recipe for sugared cranberries to create one impressive cake.
- Flour: All-purpose flour provides the structure. Measure carefully, leveling off each cup to prevent a dense cake.
- Sugar: Regular granulated sugar sweetens the batter, creating a lovely contrast to the tart cranberries.
- Butter and Eggs: Room-temperature butter and eggs are key for a smooth, creamy batter. They add richness and help create a moist, tender crumb.
- Baking Powder and Baking Soda: These leavening agents work together to help the cake rise beautifully in the bundt pan.
- Chopped Walnuts: Provides a nice nutty flavor and compliments the tart cranberries while providing a little crunch.
- Sour Cream: Add moisture, tanginess, and density, elevating the flavor of the cake.
- Vanilla Extract and Salt: Enhance the flavors in this cake. Use pure vanilla extract for the best flavor.
- For the Glaze: A simple combination of powdered sugar, milk and vanilla extract to create a nice, sweet drizzle for the cake.
Step 1: Prepping Your Ingredients and Pan
Preparation is essential for a smooth baking process. Start by preheating your oven to 350°F (175°C) and gather all the ingredients, measuring them out so everything is within reach.
To prevent sticking, grease your bundt pan thoroughly. You can grease with butter or a non-stick baking spray and dust it with flour, tapping out any excess. However, I find the best way to grease the bundt pan is to spray it well with baking spray with flour. This step is critical since the beautiful design of a bundt cake can be ruined if it doesn’t release smoothly from the pan.
Step 2: Mixing the Batter
Now that your ingredients are ready, it’s time to mix the batter. Follow these steps for a smooth and lump-free batter:
- Cream the Butter and Sugar: Using a stand mixer with a paddle attachment or a hand mixer, beat butter and sugar until light and creamy. This step helps incorporate air, giving your cake a light texture.
- Add Eggs One at a Time: Crack in the eggs one at a time, beating well after each addition. This ensures the eggs are fully incorporated for a smoother batter.
- Add Dry and Wet Ingredients Alternately: Mix all the dry ingredients together. Add ½ of the dry ingredients to the batter with ½ the sour cream, and beat. Add remaining dry ingredients and sour cream, and beat until smooth. Be careful not to over-mix, as this can lead to a dense cake.
- Add the Batter to the Prepared Bundt Pan: Spread one-third of the batter into the pan, top with ½ cup of the cranberry sauce and sprinkle ¼ cup of the nuts over the cranberry sauce. Repeat layers, ending with the final third of batter. Use a spatula to smooth our the top to help ensure an even bake.
Step 3: Baking the Cake
Place the pan in the preheated oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Avoid opening the oven door too frequently, as this can cause the cake to sink. Once the cake is done, allow it to cool in the pan for about 10-15 minutes before inverting it onto a wire rack.
Step 4: Making an Optional Glaze or Topping
An optional glaze adds a delightful finishing touch to this cranberry bundt cake. Here’s an easy recipe:
Glaze:
- ¾ cup powdered sugar
- 2-3 tablespoons of milk (2%)
- ½ teaspoon pure vanilla extract
Mix the powdered sugar and milk (1 tbsp at a time) together until smooth and drizzle over the cooled cake. The consistency should be thin enough to drizzle but thick enough to hold a beautiful glaze on the surface. If you prefer a simpler topping, a dusting of powdered sugar can also add a lovely visual appeal.
Sugared Cranberries:
For a bright red pop of color and a festive and fun flair, try these easy Sugared Cranberries, for an eye-catching finish!
Step 5: Serving and Storage Tips
To serve, slice the cranberry bundt cake with a serrated knife to prevent crumbs and keep each slice neat. This cake is delicious on its own, but it pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
For storage, wrap leftover cake slices in plastic wrap or place them in an airtight container. This cake stays fresh at room temperature for up to 2 days or can be refrigerated for up to a week. It also freezes beautifully; just wrap slices individually, place them in a freezer-safe container, and enjoy later.
Make this Cranberry Bundt Cake for your next Holiday Gathering!
This easy Cranberry Bundt Cake is a festive addition to any holiday table, combining classic flavors with a beautiful presentation. Perfectly moist and packed with whole-cranberries, this cake will impress friends and family alike. So, give this recipe a try, and enjoy the rich flavors of cranberry and cake in every bite. Don’t forget to leave a comment or share your experience making this cranberry bundt cake—we’d love to hear from you!
For more delicious holiday baking ideas, explore our other seasonal recipes! Happy holidays, happy baking and remember…
Life’s too short to eat bad food!
For other great cakes to serve all throughout the holiday season try:
Chocolate Chip Cookie Bundt Cake
Simple Mini Spiced Pumpkin Cakes
Cranberry Bundt Cake
Equipment
- bundt cake pan
- Hand mixer or stand mixer with a paddle attachment
- Mixing Bowl
- Wire rack
- Spatula
Ingredients
Bundt Cake
- ½ cup butter softened
- 1 cup granulated sugar
- 2 eggs
- 1 ½ tsp pure vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup sour cream
- ½ cup chopped walnuts
- 1 can whole cranberry sauce
Glaze
- ¾ cup powdered sugar
- 2-3 tbsp milk 2%
- ½ tsp pure vanilla extract
Instructions
- Preheat oven to 350℉.
- Grease and flour a bundt pan or use baking spray with flour and spray well.
- Using a stand mixer with a paddle attachment or a hand mixer, beat butter and sugar until light and creamy.
- Add eggs, one at a time, beating well after each addition.
- Mix all the dry ingredients together. Add ½ of the dry ingredients to the batter with ½ the sour cream, and beat. Add remaining dry ingredients and sour cream, and beat until smooth.
- Pour ⅓ of the batter into the prepared bundt pan. Spread ½ of the whole cranberries over the batter, sprinkle ¼ of a cup of nuts over the cranberries. Repeat layers, ending with the final third of batter. Use a spatula to smooth out the top.
- Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10-15 minutes before inverting it onto a wire rack.
- Once cooled, sprinkle with powdered sugar or glaze.
Optional Glaze and Sugared Cranberries
- Mix the powdered sugar, pure vanilla extract and milk (one tbsp at a time) until smooth.
- Drizzle over cooled cake.
- Add sugared cranberries on top for a festive touch.
- Cut with a serrated knife.
- Serve and enjoy!
- To store, wrap leftover cake slices in plastic wrap or place them in an airtight container. This cake stays fresh at room temperature for up to 2 days or can be refrigerated for up to a week. To freeze, wrap slices individually or place them in an airtight container for up to 3 months, and enjoy later.
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