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This cranberry cake is soft, buttery and loaded with tart, juicy cranberries! Made with sour cream for an extra moist texture and finished with a sweet orange glaze, this beautiful cranberry Bundt cake is a holiday dessert that looks impressive without any complicated frosting or decorating!
There’s something about those bright red cranberries tucked into a buttery cake that makes it perfect for Thanksgiving and Christmas! And when you add that sweet orange glaze? It’s such a delicious combination of tart and sweet!
The best part is that you don’t need to deal with cake layers or fancy frosting. Just bake it in a Bundt pan, let it cool and drizzle that orange glaze right over the top!
Why You’ll Love This Cranberry Cake
- The perfect balance of sweet and tart: The sweet, buttery cake balances the tangy bursts of cranberry in every slice.
- Extra moist: Sour cream keeps the cake tender and rich without making it heavy.
- A beautiful holiday dessert: That Bundt shape and simple orange glaze make it impressive enough for a holiday table without a lot of extra work.
- Uses a whole bag of cranberries: No wondering what to do with the rest of those fresh cranberries!
Ingredients You’ll Need
You only need a handful of basic baking ingredients, fresh cranberries and some orange juice to make this beautiful cranberry cake!
For the Cake
- Unsalted Butter: Adds rich, buttery flavor and helps create a tender cake. You’ll also need a little extra for greasing the pan.
- All-Purpose Flour: Gives the cake structure. You’ll use a little extra to coat the cranberries and flour the Bundt pan.
- Baking Powder: Helps the cake rise and gives it a light texture.
- Kosher Salt: Balances the sweetness and brings out all the flavors.
- Fresh Cranberries: Those juicy, tart bursts of cranberry are the star of this cake! Frozen cranberries work too.
- Granulated Sugar: Sweetens the cake and balances the naturally tart cranberries.
- Vanilla Extract: Adds warmth and enhances the buttery flavor.
- Large Eggs: Help bind the ingredients together and give the cake structure.
- Sour Cream: The secret to a soft, moist crumb!
For the Orange Glaze
- Powdered Sugar: Creates a smooth, sweet glaze that drizzles beautifully over the cake.
- Orange Juice: Adds a bright citrus flavor that pairs perfectly with the cranberries.
- Kosher Salt: Just a pinch helps balance the sweetness.
Pro Tip: Use our sugared cranberries as garnish for an extra festive look!
How to Make Cranberry Cake
This cranberry cake comes together with a few simple steps, and the Bundt pan does most of the decorating for you!
- Prepare the pan: Preheat the oven to 350°F. Generously butter every groove of your Bundt pan, then dust it with flour and tap out any excess.
- Mix the dry ingredients: Whisk together the flour, baking powder and salt in a bowl.
- Coat the cranberries: Pick through the cranberries, removing any soft ones, then toss them with a tablespoon of flour.
- Cream the butter and sugar: Beat the softened butter and sugar for about 2 minutes until light and fluffy. Mix in the vanilla.
- Add the eggs and sour cream: Beat in the eggs one at a time. Mix in half of the dry ingredients, followed by the sour cream, then the remaining dry ingredients until just combined.
- Fold in the cranberries: Gently fold the flour-coated cranberries into the batter.
- Bake: Spoon the batter into the prepared Bundt pan and smooth the top. Bake for 50–55 minutes, or until a cake tester inserted into the thickest part comes out clean or with a few moist crumbs.
- Cool and remove: Let the cake cool in the pan for 15 minutes, then carefully turn it out onto a cooling rack. Allow it to cool completely.
- Make the orange glaze: Whisk together the powdered sugar, orange juice and a pinch of salt. Adjust the consistency as needed, then drizzle it over the cooled cake.
PRO TIP: Don’t rush the cooling process! Letting the cake rest in the pan helps it hold together when you turn it out, and waiting until it’s completely cool keeps the orange glaze from melting right off.
Tips for the Best Cranberry Cake
- Use room-temperature ingredients. Softened butter, eggs and sour cream mix together more evenly for a tender cake.
- Toss the cranberries in flour. This helps keep the berries distributed throughout the batter instead of sinking to the bottom.
- Don’t overmix the batter. Once you add the flour, mix just until combined to keep the cake soft and tender.
- Check for doneness. Insert a cake tester into the thickest part of the cake, avoiding the cranberries. It should come out without wet batter.
- Cool completely before glazing. Otherwise, that beautiful orange glaze will melt and run right off!
Can You Use Frozen Cranberries in Cranberry Cake?
Yes! Frozen cranberries work beautifully in this cranberry cake, so you can make it even when fresh cranberries aren’t in season!
Use them straight from the freezer without thawing. Just toss them with the tablespoon of flour as directed and gently fold them into the batter.
You may need to add a few extra minutes to the baking time, so use a cake tester to check for doneness rather than relying only on the timer.
How to Keep Cranberry Cake from Sticking to the Bundt Pan
Nobody wants to spend all that time baking a beautiful cake only to have half of it stick to the pan!
The trick is to generously butter and flour every inch of the Bundt pan, especially the grooves and center tube. Make sure there aren’t any bare spots where the cake can stick.
Once the cake comes out of the oven, let it rest in the pan for 15 minutes. Then carefully loosen any attached edges with a thin, non-sharp spatula or butter knife and turn it out onto a cooling rack.
Don’t let it cool completely in the pan, or it can become harder to release.
Cranberry Cake Troubleshooting
Overbaking and too much flour are the most common causes. Spoon and level the flour rather than packing it into your measuring cup, and begin checking the cake near the end of the recommended baking time.
Cranberries may settle as the cake bakes. Tossing them with flour and gently folding them into the thick batter helps keep them more evenly distributed.
The batter may have been overmixed after adding the flour. Mix the dry ingredients just until they’re incorporated.
It may need more time in the oven. Insert a cake tester into the thickest section of the cake, away from any cranberries, to check for wet batter.
Make Ahead, Storing and Freezing Cranberry Cake
This cranberry cake is a great make-ahead dessert for Thanksgiving, Christmas or any holiday gathering!
- Make Ahead: Bake the cake a day or two in advance. Let it cool completely and store it covered in the refrigerator. Add the orange glaze before serving for the prettiest presentation.
- Storing: Keep leftover cake covered in the refrigerator for up to 4–5 days. Let individual slices come to room temperature before serving for the best texture.
- Freezing: Wrap the completely cooled, unglazed cake tightly in plastic wrap and foil, then freeze for up to 3 months. You can also wrap individual slices.
- Thawing: Thaw overnight in the refrigerator, then bring to room temperature before glazing and serving.
This cranberry cake is everything I love about holiday baking! A soft, buttery cake filled with tart cranberries and finished with a sweet orange glaze that’s as beautiful as it is delicious. Whether you’re serving it for Thanksgiving, Christmas or just because you found a bag of fresh cranberries at the store, this is one holiday cake worth making!
More Cake Recipes
Cranberry Cake
Ingredients
- 2 Tablespoons Unsalted Butter, softened (for greasing the pan)
- 2 ½ Cups All-Purpose Flour, + 2 Tablespoons, divided, for flouring the pan and fresh cranberries
- 1 teaspoon Baking Powder
- ¾ teaspoon Kosher Salt
- 12 Ounces Fresh Cranberries, 1 bag
- 2 Sticks Unsalted Butter, softened (1 cup)
- 2 Cups Sugar
- 1 teaspoon Vanilla Extract
- 4 Large Eggs, at room temperature
- ½ Cup Sour Cream
- 1 Cup Confectioners' Sugar, or more as needed
- ¼ Cup Orange Juice, or more as needed
- Pinch Kosher Salt, to taste
Instructions
For the Cake
- Preheat the oven to 350°F and generously butter and flour (using about 1 Tablespoon) a 9" bundt pan.2 Tablespoons Unsalted Butter, 2 ½ Cups All-Purpose Flour
- I recommend using 2 tablespoons unsalted butter that is softened to room temperature. Use your fingers to work the butter into the grooves of the pan. It’s important to make sure you coat every bit of the pan to ensure the cake releases nicely so it looks purty.
- Sprinkle with flour and distribute evenly throughout the pan. Discard any excess flour.
- Combine 2 ½ cups all-purpose flour with the baking powder and kosher salt.2 ½ Cups All-Purpose Flour, 1 teaspoon Baking Powder, ¾ teaspoon Kosher Salt
- Whisk to mix well and set aside.
- Place 12 ounces fresh cranberries (1 bag) in a small bowl and pick through them to weed out any mushy ones.12 Ounces Fresh Cranberries
- Add 1 tablespoon all-purpose flour and toss gently to coat the cranberries.2 ½ Cups All-Purpose Flour
- Set aside until ready to use.
- In a mixing bowl, combine 2 sticks softened butter with 2 cups sugar.2 Sticks Unsalted Butter, 2 Cups Sugar
- Mix on low to combine and then turn up the speed to mid-high and beat for 2 minutes until light and fluffy.
- Mix in 1 teaspoon vanilla extract.1 teaspoon Vanilla Extract
- Add eggs to the butter mixture one at a time, mixing after each addition until combined.4 Large Eggs
- Mix in 1/2 the flour mixture until combined and add 1/2 cup sour cream and mix well.½ Cup Sour Cream
- Add in the remaining flour mixture until just combined and scrape down the sides of the bowl to ensure all flour is mixed in.
- Gently fold cranberries into the batter.
- Spoon the batter into the prepared pan and smooth to even out.
- Bake on the center rack of the preheated oven for 50-55 minutes until the top springs back when pressed gently or a cake tester inserted comes out clean.
- Remove from oven and allow to cool in pan for 15 minutes.
- Carefully run a flat edge, such as a butter knife, around the edge of the pan to loosen and also around the center hole.
- Place a cooling rack over top of the cake pan and carefully flip the cake pan over so the cake slides out onto the cooling rack. The cake pan will be hot, so be sure to protect your hands.
- Allow cake to cool completely.
For the Orange Glaze
- Prepare the sweet orange glaze by combining 1 cup confecioners’ sugar with 1/4 cup orange juice and a pinch of kosher salt.1 Cup Confectioners' Sugar, ¼ Cup Orange Juice, Pinch Kosher Salt
- Mix well to combine.
- Add more sugar to thicken or more orange juice to thin to your desired consistency.
Finish the Cake
- When cake is cooled, drizzle the glaze over the cake.
- Garnish with fresh cranberries and enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello! Do you have any tips on how I can make the frosting look white and standout on the cake instead of just melting into the cake?
You will want to just thicken the frosting by adding more powdered sugar. Also be sure to put the frosting on when the cake is cool. Enjoy!
Is 1 tsp baking powder enough for the cranberry bundt cake…with 4 eggs?
Yep, that’s all you need!
This cranberrie cake is disaster.i follow the mesure but is too thick so hard. I just trow my money in waste to make this cake. Sorry
the batter is very thick, but it’s not wrong! I just put one in the oven. I am expecting fantastic results!
This cake was fabulous! I did make a small change….I used 2 drops of orange extract, zest of medium orange and the juice from the orange. I cut the sour cream by roughly 1 tablespoon so it wouldn’t be too wet due to orange juice added. I just did a light powder sugar sprinkle instead of any glaze. The orange cranberry combo was delicious,
This definitely is a recipe I will be making more of. I want to try it with Lemon and blueberry combo.
Yeah! So glad you enjoyed them! Lemon and blueberry would be delicious!
Delicious! I cut the sugar to about 1 3/4c. I made the glaze with fresh squeezed orange juice. Turned out fabulous!
Oh yum!!
This cake looks divine!…..Would using half light brown sugar and half regular granulated sugar work??…thanks so much
Michele
Hi,
We haven’t tried that before but I don’t see why not. Would love to hear your results 🙂
Hi There!
I just made your bundt cake and it was an absolute success. I will be making it again next week for our christmas desert!
I made a few slight changes: I added a dash of orange juice to the mix and I think this makes the cake really moist. I also baked it in my fan assist oven and it required less time about 45 mins on 180C. I thought the recipe asked for too many cranberries and was shocked when I weighed them out but actually the amount is spot on!
Well done for such a marvellous recipe! I will be using it again and again! Thank you! Jess x
Great tips for others, thank you for taking the time to leave the notes! XOXO!
Hello idea want to así ir I can use doy cranberries. Thanks
Sorry The text was wrong. I want to ask yo if I can use dry cranberries
This recipe looks so delicious! I’ve been looking at a bunch of different recipies for cranberry cakes and they all toss the cranberries in flour. What is the reason for that?
Hi Delaney, it’s to help the cranberries not sink while baking though it doesn’t work perfectly as they often still float.
Help I’m baking it at the desired temperature and I put it for an extra 20 minutes cuz it’s still hasn’t finished because. I’ve been adding 10 minutes what am I doing wrong please help.
Hi Marisol, is your oven staying at a constant heat? There could be an element going out or gas rises and falls. Altitude could be the issue as well. Unfortunately it’s hard to tell without being there, but I would look into those options