Cranberry Spice Bundt Cake

Cranberry spice bundt cake recipe with warm spices and fresh cranberries. Easy homemade cake perfect for gatherings.

I chose to make this cranberry spice bundt cake because I wanted a bake that felt seasonal without being complicated. Cranberries bring brightness and spice brings warmth. A bundt cake feels generous and welcoming on the table. This is the kind of cake you slice without ceremony and enjoy slowly with coffee.

What I like about this recipe is how dependable it feels. The crumb stays soft and moist. The cranberries cut through the sweetness in a way that feels balanced. The glaze adds a gentle finish without taking over. It looks polished but never fussy.

My family reaction sealed it for me. Slices disappeared quickly and the cake stayed moist for days. Someone asked if it could be made again for guests. That is usually the sign a recipe belongs in regular rotation.

Questions you may have about this recipe

Is this cake very sweet
The tart cranberries balance the sweetness well.

Can I use frozen cranberries
Yes. Add them straight from frozen.

Does this cake freeze well
It freezes nicely without the glaze.

Do I need a bundt pan
A tube pan also works.

How long does it stay fresh
Covered at room temperature for 3 days.

What you need to make Cranberry Spice Bundt Cake

2.5 cups all purpose flour

1 tsp baking powder

0.5 tsp baking soda

1 tsp cinnamon

0.5 tsp nutmeg

0.5 tsp ginger

0.5 tsp salt

1 cup unsalted butter softened

1.75 cups sugar

3 large eggs

1 tsp vanilla extract

1 cup sour cream

2 cups fresh cranberries

How to make Cranberry Spice Bundt Cake

Preheat oven to 350 degrees.

Grease and flour a bundt pan.

Whisk flour, baking powder, baking soda, spices, and salt.

Beat butter and sugar until light and fluffy.

Add eggs one at a time, then vanilla.

Mix in sour cream.

Fold in dry ingredients gently.

Fold in cranberries.

Pour batter into pan and smooth top.

Bake for 50 minutes until a tester comes out clean.

Cool before glazing and serving.

Tips

Let the cake cool fully before glazing.

Toss cranberries lightly in flour to prevent sinking.

Serve with coffee or tea.

Store covered to keep moisture.

Reader reviews

⭐⭐⭐⭐⭐ “Moist and flavorful with a lovely balance.” Susan M

⭐⭐⭐⭐⭐ “Perfect for the season and not too sweet.” Carol L

⭐⭐⭐⭐ “The cranberries really shine.” Diane R

⭐⭐⭐⭐⭐ “Easy to make and looks beautiful.” Margaret P

⭐⭐⭐⭐ “Great with afternoon coffee.” Helen B

Printable Recipe

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