Cranberry Bundt Cake Recipe

A cranberry bundt cake on a platter with a couple slices cut and laying over on the side.

5 from 1 vote

Cranberry Bundt Cake Recipe

This cranberry bundt cake combines the rich, buttery flavor of a traditional pound cake with cranberries and raspberries. Each bite is infused with a sweet and tart flavor that's divine and ribbons of pink swirls dance through the cake.

Prep Time20

Cook Time1 15

Total Time1 35

Course: Dessert

Cuisine: American

Servings: -24 servings

Calories: 412kcal

Author: Jocelyn Delk Adams

Equipment

Ingredients

Berry Top

3 tablespoons unsalted butter melted
1 cup packed light brown sugar divided
¼ teaspoon ground cinnamon
1 ¼ cups fresh raspberries
1 ¼ cups fresh cranberries

Cake

1 ½ cups unsalted butter, room temperature 3 sticks
2 ¾ cups granulated sugar
6 large eggs room temperature
3 cups cake flour sifted
1 ¼ teaspoons ground cinnamon
1 teaspoon salt
1 cup sour cream room temperature
1 tablespoon vanilla extract
Confectioners’ sugar for dusting optional

Swirl

3 tablespoons seedless raspberry jam melted
3-4 drops red food coloring

Instructions

For the Top

Preheat your oven to 325ºF. Prepare a 12-cup Bundt pan with the nonstick method of your choice.
Add the melted butter to bottom of the Bundt pan. Cover the butter with 3/4 cup of the brown sugar and the cinnamon.
Evenly spread the raspberries and cranberries over the brown sugar, covering the entire area. Carefully pat down the berries inside the pan.
Cover the berries with the remaining 1/4 cup of brown sugar. Set aside.

For the Cake

In the bowl of your stand mixer fitted with the whisk attachment, add the butter and beat on high speed for 1 minute. Slowly add the granulated sugar. Cream together for an additional 5 minutes, until very pale yellow and fluffy. Add the eggs 1 at a time. combining well after each addition and scraping down the side and bottom of the bowl as needed.
In a separate medium bowl, whisk together the flour, cinnamon, and salt. Turn your mixer down to its lowest speed and slowly add the flour mixture in 2 batches. Be careful not to overbeat. Add the sour cream and vanilla extract. Scrape down the side and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.

For the Swirl

Remove 1 cup of the batter from the mixing bowl and add it to a separate small bowl.
Stir in the melted raspberry jam and red food coloring and whisk until smooth. Set aside.

To Assemble

Evenly pour 1/3 of the plain batter into the Bundt pan over the berries. Add 1/2 of the swirl batter on top. Add another 1/3 of the plain batter and the remaining swirl batter on top. Then add the remaining 1/3 of the plain batter on top.
Bake for 1 hour and 15 to 25 minutes, or until a toothpick inserted into the top of cake comes out clean.
Remove the cake from the oven. Let cool for only 5 to 7 minutes, then carefully invert the cake onto a serving plate to finish cooling. If any berries stick to the pan, carefully use a butter knife to remove them and place them back on top of the cake. Lightly cover the cake with foil or plastic wrap so it does not dry out. Let the juices settle (to speed this process, you can refrigerate).
If using, garnish with a small sprinkling of confectioners’ sugar. Serve.

Notes

How to Store Cranberry Bundt Cake

The flavors of this cake do tend to improve as the cake sits as the juices from the fruit soak into the cake. I recommend making this cake no more than one day in advance for the best presentation.

Here’s how to store your cake to ensure it keeps fresh as long as possible. Cool the cake completely and then wrap it in plastic wrap. Keep it at room temperature, but someplace that’s cool and away from sunlight for up to three days. For longer storage, place the wrapped or covered cake in the refrigerator. This can extend its freshness for up to a week. However, refrigeration can dry out the cake.

How long will cranberry bundt cake last?

At room temp, the cake will stay fresh for 2-3 days.

Can I freeze cranberry pound cake?

Yep boos, you can! Once the cake is completely cooled double, wrap it in plastic wrap and then in aluminum foil. Store it in the freezer for up to three months. Thaw it out on the counter and serve at room temperature. The fruit topping may be a bit stickier and messier after freezing, so this is only recommended for preserving the cake.

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