Cranberry Bundt Cake Recipe

Cranberry Bundt Cake Recipe

This Cranberry Bundt Cake recipe is exactly what you need if you want a festive and great dessert to wow your visitors. Perfect for any occasion—especially the holidays—this cake bursts with tart cranberries and a trace of sweetness.

Everyone will be begging for seconds from the delicious treat created by the rich, moist texture and vivid cranberry flavor.

This simple-to-follow recipe guarantees that, regardless of your level of cooking expertise, you will always produce a delicious Cranberry Bundt Cake.

Read on to learn how to create this crowd-pleasing dessert that will definitely take front stage in your recipe book.


  • 2 cups fresh or frozen cranberries
  • 1 cup granulated sugar
  • 1 cup unsalted butter, softened
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Powdered sugar, for dusting (optional)


First preheat your oven to 350°F (175°C), then greasily and flour a 10-inch Bundt pan to make sure the cake doesn’t stick.

Either pulse them couple times in a food processor or coarsely chop two cups of fresh or frozen cranberries. Set these cranberries aside for later after tossing them with one fourth cup of granulated sugar.

Cream one cup of softened unsalted butter and the remaining three-fourth cup of granulated sugar in a large mixing bowl until the mixture lightens and fluffs. Then, one at a time, beat in four big eggs, ensuring each egg is well blended before adding the next.

Add one teaspoon of vanilla extract and one cup of sour cream once the eggs have completely blended; swirling until the mixture is smooth and creamy.

Whisk in a separate bowl two cups of all-purpose flour, one teaspoon of baking powder, one half teaspoon of baking soda, and one half teaspoon of salt.

To prevent overworking the batter, gradually add these dry components to the wet ingredients, mixing just until blended. To equally scatter the ready cranberries throughout the batter, gently fold them.

Equally distribute the batter across the ready Bundt pan. Put the pan in the preheated oven and bake until a toothpick put into the middle of the cake comes out clean, 45 to 50 minutes.

After baking, let the cake cool in the pan for fifteen minutes then flip it onto a wire rack to cool totally. Dust the cooled cake with powdered sugar for a finishing touch before serving. Any occasion would be ideal for this Cranberry Bundt Cake, particularly during the festive season. Have fun!

All told, anyone looking for a tasty and festive dessert should definitely try this Cranberry Bundt Cake recipe. This is a unique dessert for any occasion when combined sour cranberries with luscious cake.

Your family and friends will be sure to be impressed by a gorgeous cake you make from this basic recipe. Don’t wait for a special occasion; create this mouthwatering Cranberry Bundt Cake and have a slice of seasonal excellence each time you so want it. Enjoy your baking!