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This delightful Cranberry Bundt Cake is both moist and tangy! The bright, juicy cranberries mixed into a soft cake make each bite a little burst of flavor.

Baking it in a Bundt pan gives it a lovely shape, and the glaze on top is just the cherry—or should I say cranberry—on top! 🍰 It’s perfect for sharing at gatherings!

Key Ingredients & Substitutions

All-Purpose Flour: This is the main structure of the cake. Whole wheat flour can be used for a healthier option, just be aware it may alter the cake’s texture slightly.

Cranberries: Fresh cranberries are ideal for this cake, but if they’re unavailable, you can use frozen ones. Just make sure not to thaw them beforehand, as this helps maintain their form.

Orange Zest: The zest adds a lovely flavor. If you don’t have oranges, lemon or lime zest can work, too, or you can skip it if needed.

Sour Cream & Buttermilk: Both add moisture. If you prefer, you can substitute plain yogurt for sour cream and regular milk with a splash of vinegar for buttermilk.

How Do I Ensure My Bundt Cake Comes Out Perfectly?

Getting your bundt cake to come out of the pan in one piece can be tricky. Here are some tips to help you succeed:

• Make sure to grease the Bundt pan well, getting into all the crevices. You can use baking spray or a mixture of butter and flour.
• Allow the cake to cool in the pan for about 15 minutes—this helps it firm up and should make it easier to invert.
• Run a knife around the edges after cooling to help it separate from the pan.

With these tips in mind, you’ll have a beautifully shaped Cranberry Bundt Cake ready to enjoy! Happy baking!

Cranberry Bundt Cake

Ingredients You’ll Need:

Main Ingredients:

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon grated orange zest
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup buttermilk
• 2 cups fresh or frozen cranberries (if frozen, do not thaw)

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh orange juice
• Fresh cranberries for garnish (optional)
• Extra powdered sugar for dusting (optional)

How Much Time Will You Need?

This delightful Cranberry Bundt Cake takes about 20 minutes for preparation and around 55 to 65 minutes to bake, plus some time to cool. You’ll end up with a beautiful cake that’s perfect for gatherings or special occasions!

Step-by-Step Instructions:

1. Preheat Your Oven:

Start by preheating your oven to 350°F (175°C). While it’s heating, thoroughly grease and flour a 10-inch Bundt pan, ensuring every nook and cranny is covered to help the cake release easily later.

2. Make the Dry Mixture:

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and orange zest. This mixture will give your cake its structure. Set it aside for now!

3. Cream the Butter and Sugar:

In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until it’s light and fluffy—about 3 to 4 minutes. This step helps create a nice texture in your cake!

4. Add Eggs and Flavor:

Add the eggs one at a time, making sure to beat well after each addition. Then, stir in the vanilla extract to add some delicious flavor to your batter.

5. Combine Wet and Dry Ingredients:

Now, mix the sour cream and buttermilk into the wet ingredients. Alternate adding this mixture with the flour mix, beginning and ending with the flour mixture. Be careful not to overmix; we want it just combined for a tender cake!

6. Fold in the Cranberries:

Gently fold in the cranberries, ensuring they are well-coated in the batter. This step is crucial to keep them from sinking to the bottom during baking.

7. Pour into the Bundt Pan:

Pour the batter into your prepared Bundt pan and smooth the top gently with a spatula to make it even.

8. Bake the Cake:

Place the Bundt pan in the preheated oven and bake for 55 to 65 minutes or until a toothpick inserted into the center comes out clean. Your kitchen will smell amazing!

9. Cool Down Time:

Once baked, let the cake cool in the pan for about 15 minutes. After that, carefully invert it onto a wire rack to cool completely.

10. Prepare the Glaze:

In a small bowl, whisk together the powdered sugar and fresh orange juice until you have a smooth and pourable glaze. This glaze adds a sweet and citrusy touch!

11. Drizzle and Decorate:

Once the cake has cooled, drizzle the glaze generously over the top. If you like, you can garnish it with fresh cranberries and a light dusting of extra powdered sugar for that lovely finish!

12. Serve and Enjoy:

Slice your beautiful Cranberry Bundt Cake and serve! Enjoy every moist, tangy bite along with family and friends.

This recipe blends the tartness of cranberries with the sweet citrus glaze to create a stunning (and delicious) Bundt cake that looks as beautiful as it tastes!

Can I Use Dried Cranberries Instead of Fresh or Frozen?

While fresh or frozen cranberries are best for their tartness and moisture, you can use dried cranberries if that’s what you have. Just remember that they are sweeter, so you may want to reduce the sugar slightly in the recipe.

How Should I Store Leftover Cranberry Bundt Cake?

Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and store it in the refrigerator for up to a week, or freeze it for up to 3 months.

Can I Make This Cake Gluten-Free?

Yes, you can! Use a gluten-free all-purpose flour blend that includes xanthan gum. Just keep in mind that the texture may vary slightly from the original recipe.

What Can I Use Instead of Buttermilk?

If you don’t have buttermilk on hand, simply add 1/2 tablespoon of lemon juice or white vinegar to a measuring cup and fill it with regular milk to reach the 1/2 cup mark. Let it sit for about 5 minutes, and it will work perfectly in the recipe!