Cranberry Bundt Cake
If there’s one cake that instantly feels like Christmas without even trying, it’s this Cranberry Christmas Cake. It has everything the season calls for: a soft, buttery crumb, bright tart cranberries, and a thick sugar glaze that makes the whole thing look like it walked straight out of a cozy holiday movie. And the best part? It’s incredibly simple — mix, fold, bake, glaze, done.
Fresh cranberries give it that pop of ruby red that feels so festive and cheerful. Bake it in a Bundt pan, and suddenly you’ve got a cake that looks “holiday-fancy” with zero decorating drama. This is the kind of dessert you bring to a Christmas dinner, and people ask for the recipe before the plates even hit the table.
I actually made this cake for a casual December gathering years ago. You know the kind — potluck, lots of casseroles, evergreen centerpieces, and at least three people pretending they don’t like dessert. I brought this thinking it would be the “backup cake” behind all the chocolate and gingerbread.
Nope.
The moment I cut into it and those cranberries peeked out like little red jewels, the whole room leaned in. One slice, two slices… by the time I reached for my plate, half the cake was gone.
Since then, I’ve learned: always bake two.
❤️ Why You’ll Love This Recipe
- The perfect Christmas flavor combo — buttery vanilla cake + tart cranberries.
- Fresh or frozen cranberries both work (no thawing needed).
- Foolproof batter — creamed butter, sugar, eggs, and folded dry ingredients.
- No decorating needed — the Bundt pan does the work.
- Make-ahead friendly — even tastier the next day.
- Lighter alternative to fruitcake but still festive and seasonal.
Ingredients and substitutes
- All-purpose flour — Gives structure to the cake.
- Baking powder + baking soda — Helps the cake rise and balances acidity.
- Salt — Enhances sweetness and rounds out the flavor.
- Fresh cranberries — Dusted with a bit of flour so they don’t sink.
- Unsalted butter (room temperature) — For that classic pound-cake richness.
- Sugar — Sweetens and aerates the batter when creamed with butter.
- Eggs — Bind the batter and add that golden, tender texture.
- Vanilla extract — Adds warmth and holiday softness.
- Buttermilk — Keeps the cake moist with a light, tender crumb.
- Sugar Glaze – Powdered sugar, Vanilla, Water, or milk.
- Optional: Rosemary sprigs + fresh cranberries for decoration.
👩🏻🍳 Step-by-Step – How to Make This Cranberry Christmas Cake
1. Prep the Pan
Preheat the oven to 325°F / 165°C / Gas Mark 4.
Grease and flour a 10-cup Bundt pan, making sure every curve is coated.
2. Mix the Dry Ingredients
In a bowl, whisk together flour, baking powder, baking soda, and salt. Next, toss 2 tbsp of flour with the cranberries in a separate bowl. This keeps the berries from sinking.
3. Cream Wet Ingredients & Cranberries
In a stand mixer (paddle attachment), beat the butter and sugar until pale and fluffy. Then, add the eggs one at a time, then the vanilla.
4. Add Dry to Wet Ingredients & Cranberries
Add the flour mixture and buttermilk in three alternating additions.
Mix only until combined — don’t overmix. Next, fold in the flour-dusted cranberries gently.
5. Bake
Transfer the batter to your Bundt pan.
Bake 40–45 minutes, or until a toothpick comes out clean.
6. Cool
Cool in the pan for 10 minutes, then invert onto a wire rack.
Let the cake cool completely before glazing.
7. Make the Glaze
Whisk together powdered sugar, vanilla, and water until you have a thick, slow-pouring glaze.
(Too thin and it’ll run off the cake.)
8. Decorate
Drizzle the glaze generously over the cooled cake.
Lastly, top with fresh cranberries or rosemary for that Christmas sparkle.
🧊 Storage
- Room temp: 3 days
- Fridge: up to 5 days
- Freezer: 1 month (freeze without glaze)
⭐ Tips for Success
- Flour the cranberries so they don’t sink to the bottom.
- Don’t overmix once the flour goes in — keeps the cake soft.
- Grease the Bundt pan really well, especially the grooves.
- Bake at 325°F / 165°C so the cake cooks evenly without drying out.
- Cool the cake completely before glazing, or the glaze will slide right off.
🧰 Troubleshooting
| Issue | What Happened | Fix |
|---|---|---|
| Cranberries sank | Not coated with flour. | Toss berries in flour before adding. |
| Cake stuck in the pan | The pan is not greased well. | Use baking spray + flour, get all corners. |
| Cake is dense | Batter overmixed. | Mix only until combined after adding flour. |
| Glaze ran off | Cake is still warm. | Cool the cake thoroughly before glazing. |
| Cake too tart | Cranberries are extra sour. | Add 2–3 tbsp extra sugar next time. |
| Dry edges | Overbaked | Start checking at 38 minutes. |
Frequently asked questions
This cake will keep for about 3 to 4 days at room temperature or 6 to 8 days well wrapped in the fridge. You can also freeze it for up to three months.
Yes! Wrap tightly and freeze (preferably without glaze) up to 1 month.
Yes! Wrap tightly and freeze (preferably without glaze) up to 1 month.
They thawed or were overmixed. Add them frozen and fold gently.
Yes, but the cake will be sweeter and less tart. Use ¾ cup and soak them in warm water for 10 minutes.
Not at all — this is lighter, fresher, and doesn’t require aging.
Cranberry Christmas Cake (Cranberry Bundt Cake)
This cranberry cake is made with fresh cranberries in a bundt pan and dressed with vanilla glaze. Using my moist vanilla pound cake as a base this is the perfect cake for Christmas
Video
Ingredients
- 285 g (2¼ cup) All-purpose flour
- 1½ tsp Baking powder
- ¾ tsp Baking soda
- ½ tsp Salt
- 170 g (¾ cup) Butter unsalted, room temperature
- 225 g (1⅛ cup) White sugar
- 1 tsp Vanilla extract
- 3 large Eggs
- 180 ml (¾ cup) Buttermilk
- 150 g (1½ cup) Cranberries fresh or frozen
- 375 g (3 cups) Powdered sugar
- 1 tsp Vanilla extract
- 4 – 6 tbsp Water or Milk
Method
- Prep the Pan – Preheat the oven to 325°F / 165°C / Gas Mark 4. Grease and flour a 10-cup Bundt pan, making sure every curve is coated.
- Mix the Dry Ingredients – In a bowl, whisk together flour, baking powder, baking soda, and salt. Toss 2 tbsp of flour with the cranberries in a separate bowl. This keeps the berries from sinking.285 g All-purpose flour, 1½ tsp Baking powder, ¾ tsp Baking soda, ½ tsp Salt
- Mix the wet ingredients – In a stand mixer (paddle attachment), beat the butter and sugar until pale and fluffy. Add the eggs one at a time, then the vanilla.170 g Butter, 225 g White sugar, 3 large Eggs, 1 tsp Vanilla extract
- Add Dry to Wet Ingredients & Cranberries – Add the flour mixture and buttermilk in three alternating additions. Mix only until combined — don’t overmix. Fold in the flour-dusted cranberries gently.180 ml Buttermilk, 150 g Cranberries
- Bake – Transfer the batter to your Bundt pan. Bake 40–45 minutes, or until a toothpick comes out clean.
- Cool – Cool in the pan for 10 minutes, then invert onto a wire rack.Let the cake cool completely before glazing.
- Make the Glaze – Whisk together powdered sugar, vanilla, and water until you have a thick, slow-pouring glaze. (Too thin and it’ll run off the cake.)375 g Powdered sugar, 1 tsp Vanilla extract, 4 – 6 tbsp Water or Milk
- Decorate – Drizzle the glaze generously over the cooled cake. Top with fresh cranberries or rosemary for that Christmas sparkle.
Notes
- Flour the cranberries so they don’t sink to the bottom.
- Don’t overmix once the flour goes in — keeps the cake soft.
- Grease the Bundt pan really well, especially the grooves.
- Bake at 325°F / 165°C so the cake cooks evenly without drying out.
- Cool the cake completely before glazing or the glaze will slide right off.
Equipment you will need
Nutrition
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This Cranberry Pound Cake is fabulous ! The sweet pound cake combined with the tart cranberries is great. The glaze is a perfect touch! Thanks for all your tips and directions.. great and easy recipe.
Thank you so much, Debbie. So happy you enjoyed this cake. Appreciate you coming back to write this feedback
If I ever need a cake – I always know where to go – love your recipes! 🙂 They are always sooo nice and yum. This pound cake is not an exception and is perfect for the coming holidays!
Thank you, Elaine. So happy to hear you love my recipes. Thanks
We love the tartness of the cranberries! Paired with a buttermilk vanilla pound cake and a delightful vanilla glaze, this cake is hard to resist in our books. It looks so festive too!
Thank you, Loreto and Nicoletta. So happy you liked this cake. Thanks for the feedback.
Aaaand my search for a Thanksgiving brunch cake ends here! This looks so great and I can’t wait to try it next week!!
Thank you, Aline. You are going to love this cake. Let me know how it was.
Another great recipe to use all those fresh cranberries in! Sorry, Not sure if this would work with the icing, but I’m going to try min-loaf pans and give as gifts!
Hey Tara, Yes, this will definitely work in small loaf pans and make great gifts for Christmas. You can use the icing just make sure to let the icing set before you package them. Thanks
What a beautiful cake! This would make the perfect centerpiece to a holiday tablescape with enough to share with everyone.
Absolutely, Leslie. Thank you.