This Cranberry Bundt Cake is a showstopper that balances tart cranberries with a rich, buttery crumb. Each slice offers a burst of vibrant flavor, complemented by a tender, moist texture that melts in your mouth. With just 20 minutes of prep and an hour of baking, it’s surprisingly simple to create this festive dessert. The golden crust and jewel-like cranberries make it as beautiful as it is delicious, perfect for holiday gatherings or cozy weekends.
Warm from the oven, the cake fills your kitchen with a comforting aroma of vanilla and citrus. The tangy cranberries cut through the sweetness, creating a harmonious blend that’s irresistible. Let it cool for 15 minutes, then slice into a masterpiece that’s sure to impress. Whether served with a dusting of powdered sugar or a dollop of whipped cream, this cake is a celebration of flavor and texture in every bite.
Ingredients for Cranberry Bundt Cake
- ½ cup (113 g) unsalted butter, softened
- 8 oz (225 g) cream cheese, softened
- 1 cup (200 g) light brown sugar, tightly packed
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- 2 ½ cups (335 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cornstarch
- ½ teaspoon salt
- ½ cup (120 ml) buttermilk (or substitute with ½ cup milk + ½ tablespoon lemon juice or vinegar)
- 2 cups (200 g) fresh or frozen cranberries (if using fresh, rinse and inspect them)
White Chocolate Glaze
- 1 ½ cups (255 g) white chocolate chips
- ⅓ cup (80 ml) heavy cream
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Lightly grease and flour a bundt pan. Set aside.
- In a KitchenAid mixer or large bowl with an electric mixer, cream together the softened butter and cream cheese until smooth.
- Beat in the light brown sugar and granulated sugar until the mixture is light and fluffy.
- Add eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl with a rubber spatula.
- Stir in the vanilla extract.
- In a separate medium-sized bowl, whisk together the flour, baking powder, cornstarch, and salt.
- Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk, until fully combined. The batter will be thick.
- Fold in the cranberries by hand to avoid squishing them.
- Spread the batter evenly into the prepared bundt pan. Bake for 55 minutes, or until a toothpick inserted into the center comes out mostly clean (no wet batter).
- Cool the cake in the pan for 15 minutes, then carefully invert it onto a cooling rack to cool completely.
White Chocolate Glaze
- In a small saucepan over low heat, combine the white chocolate chips and heavy cream.
- Stir frequently until the chocolate has melted and the mixture is smooth.
- Remove from heat and let cool for 10-15 minutes, stirring occasionally, to thicken slightly.
- Pour the glaze over the completely cooled bundt cake. Allow the glaze to set before serving.
Perfect Pairings: Serving Suggestions
This Cranberry Bundt Cake is a showstopper on its own, but it pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. For a festive touch, garnish with fresh cranberries or a sprinkle of orange zest. It’s also delightful alongside a warm cup of coffee or tea for a cozy afternoon snack.
Storage Secrets: Keeping It Fresh
Store your cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. If you’d like to freeze it, wrap the unglazed cake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw at room temperature and add the glaze just before serving for the best texture.
Time-Saving Tips for Busy Bakers
To streamline the process, measure out all your ingredients before starting (mise en place). If you’re short on time, use a pre-made white chocolate glaze or skip the glaze altogether—the cake is still delicious on its own. For even baking, ensure your oven is fully preheated before popping the cake in.
Recipe Variations: Make It Your Own
Swap out the cranberries for blueberries or raspberries for a different fruity twist. If you’re feeling adventurous, add a teaspoon of orange zest to the batter for a citrusy kick. For a nutty flavor, fold in ½ cup of chopped pecans or walnuts along with the cranberries.
Equipment Guidance: Tools for Success
A sturdy bundt pan is essential for this recipe—make sure to grease and flour it well to prevent sticking. If you don’t have a KitchenAid mixer, a handheld electric mixer works just fine. A rubber spatula is your best friend for folding in the cranberries and scraping down the bowl.
Cranberry Bundt Cake
Ingredients
- ½ cup unsalted butter softened
- 8 oz cream cheese softened
- 1 cup light brown sugar tightly packed
- ½ cup granulated sugar
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp cornstarch
- ½ tsp salt
- ½ cup buttermilk
- 2 cups fresh or frozen cranberries if using fresh, make sure to rinse and inspect them
White Chocolate Glaze
- 1 ½ cups white chocolate chips
- ⅓ cup heavy cream
Instructions
- Preheat oven to 350F (175C) and lightly grease and flour a bundt pan. Set aside.
- In KitchenAid mixer, or with electric mixer in large bowl, cream together butter and cream cheese.
- Beat in sugars until light and fluffy.
- Add eggs, one at a time, beating until combined. Scrape down sides and bottom of mixing bowl with rubber spatula.
- Stir in vanilla extract.
- In separate, medium-sized bowl, whisk together flour, baking powder, cornstarch and salt.
- Gradually add flour mixture to wet mixture, alternating with buttermilk, until all of the flour mixture and buttermilk have been combined. Batter will be thick.
- Fold in cranberries (do this by hand, as the mixer may squish the berries)
- Evenly spread batter into prepared bundt pan. Bake on 350F (175C) for 55 minutes, or until a toothpick inserted in the center of the cake (preferably in a crack) comes out mostly clean with no wet batter.
- Allow cake to cool in the bundt pan for 15 minutes before carefully inverting onto a cooling rack to cool completely. Allow cake to cool completely before adding white chocolate.
- White Chocolate Glaze
- Combine heavy cream and white chocolate chips in a small saucepan over low heat.
- Stir frequently until chocolate has melted and mixture is smooth. Remove from heat and allow to cool for 10-15 minutes (if you pour it right away the glaze will be extremely thin and will mostly slide right off your cake), stirring occasionally, before pouring over your completely cooled bundt cake.
- Allow glaze to set before cutting and serving.