Cranberry Bundt Cake

This cranberry Bundt cake recipe is a moist and tender homemade cake made with cranberry sauce, sour cream, and a soft vanilla almond batter. Perfect for holidays, family gatherings, or afternoon coffee, this easy Bundt cake features a beautiful layered look and a simple vanilla glaze. Ideal for make-ahead baking, dessert tables, and festive occasions, it’s a classic cranberry cake that stays soft and flavorful for days.

Ingredients

Cake

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon almond extract
• ½ teaspoon pure vanilla extract
• 1 cup sour cream
• ⅓ cup walnuts, chopped
• 1 (14-ounce) can whole berry cranberry sauce (about 1½ cups)

Glaze

• 2 cups powdered sugar
• 2 to 5 tablespoons whole milk or heavy cream
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat the oven to 350°F (180°C). Grease a 10–12 cup Bundt pan and dust with flour, or use baking spray with flour.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and sugar until light and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the almond and vanilla extracts.
4. Add the dry ingredients to the butter mixture in batches, alternating with the sour cream. Mix until just combined and smooth.
5. Sprinkle the chopped walnuts evenly over the bottom of the prepared Bundt pan. Spoon one-third of the batter in small dollops over the nuts.
6. Spread half of the cranberry sauce over the batter. Repeat with another third of the batter and the remaining cranberry sauce. Finish with the final layer of batter.
7. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then turn it out onto a serving plate and allow it to cool completely.
9. In a small bowl, whisk together the powdered sugar, vanilla, and enough milk or cream to reach a smooth, pourable glaze. Drizzle over the cooled cake before serving.

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Why You’ll Love This Recipe

• Soft, moist texture thanks to sour cream
• Balanced sweetness with a tangy cranberry layer
• Beautiful Bundt shape, perfect for gatherings
• Simple ingredients and clear steps

Tips

• Bring butter and eggs to room temperature for better mixing
• Do not overmix the batter to keep the cake tender
• Use a spoon to gently spread the cranberry sauce for even layers
• Allow the cake to cool fully before glazing

Variations and Substitutions

• Replace walnuts with pecans or almonds
• Use plain Greek yogurt instead of sour cream
• Add orange zest for a citrus note
• Skip the glaze and dust with powdered sugar

FAQs

Can I make this cake ahead of time?
Yes, it can be baked a day in advance and stored covered at room temperature.

How should I store leftovers?
Keep the cake in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.

Can I freeze this cake?
Yes, freeze the unglazed cake tightly wrapped for up to 2 months.

Serving

• Serve as a dessert or coffee cake
• Pair with tea or coffee
• Slice and serve plain or glazed

Suggestions

• Add fresh cranberries or a sprinkle of powdered sugar for decoration
• Serve with lightly sweetened whipped cream
• Warm slices slightly before serving for a softer texture