There’s something magical about the holidays, and a show-stopping dessert always adds to the joy. Enter the Cranberry-Glaze Bundt Cake — moist, tender, and perfectly balanced with a tangy-sweet cranberry glaze. This cake is both festive and approachable, making it ideal for family gatherings, holiday parties, or even a cozy afternoon treat with a cup of tea or coffee.
I remember the first time I made this recipe. I was chasing that golden balance of sweet, tart, and moist that makes everyone reach for seconds. The aroma of cranberries and warm spices filling the kitchen instantly felt like Christmas morning. It’s now a holiday tradition in my home, and every bite sparks a little festive cheer.
Why You’ll Love This Cranberry-Glaze Bundt Cake
- Moist & Tender: The cake is buttery and soft, almost melting in your mouth.
- Festive Flavor: Cranberries add a bright, tangy punch, balanced by sweet glaze.
- Beautiful Presentation: Bundt shape + glaze = instant holiday centerpiece.
- Simple Ingredients: Most items are pantry staples or easily available during the holidays.
- Perfect for Sharing: Great for gifting, brunches, or dessert tables.
Ingredients You’ll Need
For the Cake
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup fresh or frozen cranberries
For the Cranberry Glaze
- 1 cup powdered sugar
- 2–3 tbsp cranberry juice or orange juice
- ¼ cup finely chopped cranberries (optional)
How to Make the Cranberry-Glaze Bundt Cake
Step 1: Prepare the Bundt Pan
Grease and flour a 10-inch bundt pan to prevent sticking. Preheat your oven to 350°F (175°C).
Step 2: Mix Dry Ingredients
Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl. Set aside.
Step 3: Cream Butter and Sugar
In a large bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
Step 4: Combine Wet & Dry
Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Fold in cranberries gently.
Step 5: Bake the Cake
Pour batter into the prepared bundt pan. Bake 50–60 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool for 10–15 minutes before inverting onto a serving plate.
Step 6: Make the Glaze
Whisk powdered sugar with cranberry or orange juice until smooth. Drizzle over the cooled bundt cake, letting it drip down the sides. Garnish with chopped cranberries if desired.
Tips for Success
- Use Fresh or Frozen Cranberries: Both work well; frozen may need a minute longer to bake.
- Cool Slightly Before Glazing: Prevents glaze from melting off the cake.
- Bundt Pan Prep is Key: Use butter and flour or nonstick spray to get a clean release.
- Optional Zest: Add orange or lemon zest to the glaze for extra brightness.
Serving Suggestions
- Serve with whipped cream or vanilla ice cream for a decadent touch.
- Pair with coffee, tea, or mulled wine for holiday gatherings.
- Slice thinly for dessert platters or thickly for a cozy treat.
Storage & Make-Ahead Tips
- Store at room temperature in an airtight container for 2–3 days.
- Refrigerate for up to 5 days (bring to room temperature before serving).
- The glaze can be made ahead and stored in the fridge for 2–3 days.
Why This Recipe Works for the Holidays
This Cranberry-Glaze Bundt Cake combines traditional holiday flavors with a beautiful presentation. It’s a centerpiece-worthy dessert that’s easy to make, satisfying, and festive. Perfect for family gatherings, cookie exchanges, brunch, or gifting to neighbors.
Every bite delivers buttery cake, sweet-tart cranberries, and the glossy, festive glaze that makes any holiday table shine. Once you try this recipe, it will become a staple in your holiday baking rotation.
