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Cranberry Bundt Cake

Cranberry Bundt Cake is a delicious blend of sweet and tart. A great cake for dessert or for snacking! - Bake or Break

I’ve been on a bit of a cranberry baking binge lately, with a buckle and pie recently making appearances here on BoB. But I really must squeeze in just one more while it’s still fresh cranberry season.

This Cranberry Bundt Cake is full of great flavor perfect for the season. The cranberries add a bit of tartness to this sweet cake that’s flavored with a little fresh orange juice and zest.

Cranberry Bundt Cake is a delicious blend of sweet and tart. A great cake for dessert or for snacking! - Bake or Break

Of course, you are all familiar with my love of the Bundt cake. It allows me to have pretty cakes without stressing over my lack of frosting skills. You’ll only need a simple, sweet glaze to top this cake. If you are a fan of orange, you can add swap out a teaspoonful or so of orange juice for some of the milk. It will add a little extra of that bright flavor to the cake.

This is a great cake for a holiday dessert. The flavor is just lovely and will be a great end to your holiday meal. It’s also a nice cake to keep around for snacking on with your tea or coffee.

Cranberry Bundt Cake

Yield 12 to 16 servings
Prep Time 25 minutes
Cook Time 50 minutes

This moist Cranberry Bundt Cake is perfect for the holidays!

Cranberry Bundt Cake is a delicious blend of sweet and tart. A great cake for dessert or for snacking! - Bake or Break


For the cake:

  • 3 cups (360g) all-purpose flour
  • 1 & 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • zest of 1 medium orange (about 4 teaspoons)
  • 1 cup (226g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 3 large eggs
  • juice of 1/2 medium orange (about 2 tablespoons)
  • 1 cup (226g) sour cream
  • 1 cup cranberries

For the glaze:

  • 1 cup (110g) confectioners’ sugar, sifted
  • 1 to 2 tablespoons milk


To make the cake:

  1. Preheat oven to 350°F. Generously grease and flour a 12-cup Bundt pan. (Or use a cooking spray with flour, like Baker's Joy or Pam Baking.)
  2. Whisk together the flour, baking powder, baking soda, salt, and zest. Set aside.
  3. Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the orange juice.
  4. Add the flour in 3 portions, alternating with 2 portions of the sour cream, mixing just until combined. Gently stir in the cranberries.
  5. Transfer the batter to the prepared pan and spread evenly.
  6. Bake 50 to 55 minutes, or until the edges are browned and a pick inserted into the center comes out clean.
  7. Cool the cake in the pan on a wire rack for 20 minutes. Then, carefully invert the cake onto a wire rack to cool completely.

To make the glaze:

  1. Combine the confectioners’ sugar and about a tablespoon of milk. Stir to combine. Add more milk, a little at a time, until the glaze is the desired pouring consistency.
  2. Spoon the glaze over the cake, allowing some of the glaze to drip down the sides.

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This recipe was originally developed in my continuing collaboration with Go Bold with Butter.

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    21 Comments on “Cranberry Bundt Cake”

  1. This looks great! I only have a 10-cup bundt pan though. Should I fill the pan up all the way, or only 3/4 of the way? And with the extra batter – is it ok to bake it in muffin tins? Thanks!

    • Sarah, don’t fill it to the top with batter or you’ll have a mess! About 2/3 or 3/4 is best. Your pan will hold 2 fewer cups of batter, so you could just remove that part first before transferring to your Bundt pan. Muffin tins will be just fine for the remainder. Enjoy!

  2. I was just looking at some cranberries I’d bought and thinking I needed to make something special with them. This cake is inspired! I love how pretty color of the cranberries in the cake!

  3. i am kind of digging this cranberry baking binge!

  4. I love the gorgeous color of the cranberries in this bundt cake! It looks amazing!

  5. This is exquisite. I’d love a slice right now.

  6. I love having something else to use cranberries in, but I wonder if the sugar can be replaced with Splenda. Any ideas?

  7. I plan on hitting up the grocery store today and buying up all their leftover bags of cranberry, so I see this beautiful bundt in my future!

  8. Would like to make this in mini bundt pans as gifts. Any adjustments required on the baking time?

  9. Hello from Ecuador, I made this recepy, it came out delicious recommended, I made a few changes but really good

  10. Question – would you say this would be like a coffee cake to eat for brunch or dessert after dinner?

  11. Thank you for your delicious recipe! I made it in addition to pies for Thanksgiving and it was a hit! I’m enjoying a piece with my tea this afternoon as I recuperate from all the holiday cooking. I will make this again I am sure. 

  12. I made this yesterday and my husband and I absolutely LOVED it! I followed the directions as written except added 3 Tbsp. juice of orange. I plan to freeze some to pull out later on. Thank you for the recipe!!! 🙂

  13. I find there’s too much sugar. Any way to cut the sugar? As well, don’t use baking soda as it doesn’t agree with me, can I just increase the baking powder? Thanks

    • Hi, Shirley. You could probably cut about 1/2 cup of sugar without changing the texture drastically. To substitute baking powder, the general rule is to use 3 times as much baking powder as baking soda. I haven’t tried that with this recipe, so I can’t say for sure how either change will affect the cake.

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