​​​​​​​​​​​​​​​Christmas Bundt Cake Recipe with Festive Cranberry Glaze

There’s something magical about the moment a perfectly golden christmas bundt cake emerges from the oven, filling your kitchen with warm spices and festive aromas. This recipe has become my go-to holiday dessert because it combines the elegance of a showstopper cake with the simplicity that busy December schedules demand.

What makes this cake truly special is its tender, moist crumb infused with warm cinnamon and vanilla, topped with a gorgeous ruby-red cranberry glaze that screams holiday celebration. Unlike fussy layer cakes that require perfect frosting skills, this bundt cake looks impressive with minimal effort. The cranberry glaze not only adds a beautiful pop of color but also provides a delightful tartness that balances the cake’s sweetness perfectly.

This cake captures all the cozy comfort of Christmas morning while being sophisticated enough for your holiday dinner table. Whether you’re hosting family, attending a potluck, or simply want to fill your home with holiday cheer, this recipe delivers both visual impact and incredible flavor.

Ingredients

For the Cake:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup whole milk
• 1/2 cup sour cream

For the Cranberry Glaze:

• 1 cup fresh or frozen cranberries
• 1/2 cup granulated sugar
• 1/4 cup water
• 2 cups powdered sugar
• 3-4 tablespoons milk
• 1/2 teaspoon vanilla extract

Substitution Options:

• Gluten-free: Replace flour with 1:1 gluten-free baking flour
• Dairy-free: Use plant-based butter and coconut cream instead of sour cream
• Lower sugar: Reduce sugar by 1/4 cup and add extra spices for flavor
• Egg substitute: Use 4 flax eggs (4 tablespoons ground flaxseed + 12 tablespoons water)

Time & Planning

Prep time: 20 minutes
Cooking time: 55-65 minutes
Total time: 2 hours 30 minutes (including cooling and glazing)

Make-Ahead Tips:

The cake can be baked up to 2 days ahead and stored covered at room temperature. Prepare the cranberry mixture for the glaze ahead of time and store refrigerated for up to 3 days. Apply the final glaze on the day of serving for the best appearance.

Time-Saving Strategy:

While the cake bakes, prepare your cranberry mixture. This allows the cranberries to cool completely by the time your cake is ready for glazing.

How to Make It

1. Prepare Your Pan and Oven

Preheat oven to 325°F. Thoroughly grease a 12-cup bundt pan with butter, ensuring every crevice is coated. Dust with flour, tapping out excess. This step is crucial for easy cake removal.

2. Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. Set aside. This ensures even spice distribution throughout your cake.

3. Cream Butter and Sugar

In a large bowl, beat softened butter and sugar with an electric mixer for 3-4 minutes until light and fluffy. The mixture should look pale and airy, this creates the cake’s tender texture.

4. Add Eggs and Vanilla

Beat in eggs one at a time, allowing each to fully incorporate before adding the next. Mix in vanilla extract. The batter should look smooth and creamy.

5. Alternate Wet and Dry Ingredients

Beginning and ending with the flour mixture, alternate adding dry ingredients and milk in three additions. Mix just until combined after each addition. Fold in sour cream until just incorporated, overmixing leads to tough cake.

6. Bake the Cake

Pour batter into prepared bundt pan, spreading evenly. Bake for 55-65 minutes, until a toothpick inserted in the thickest part comes out with just a few moist crumbs. The top should spring back when lightly touched.

7. Cool Completely

Cool in pan for 15 minutes, then turn out onto a wire rack. Allow to cool completely before glazing, warm cake will cause the glaze to run off.

8. Make the Cranberry Glaze

Combine cranberries, granulated sugar, and water in a small saucepan. Cook over medium heat for 8-10 minutes until cranberries burst and mixture thickens. Strain through fine-mesh sieve, pressing solids to extract juice. Cool completely.

9. Finish the Glaze

Whisk powdered sugar, 3 tablespoons of cranberry juice, milk, and vanilla until smooth. Add more milk if needed for drizzling consistency. The glaze should coat the back of a spoon but still flow easily.

10. Glaze and Serve

Drizzle glaze over cooled cake, allowing it to flow down the sides naturally. Let set for 15 minutes before slicing.

Nutritional Content per Serving (approximate)

Serves: 12
Calories: 425
Total Fat: 12g
Saturated Fat: 7g
Cholesterol: 95mg
Sodium: 180mg
Total Carbohydrates: 75g
Dietary Fiber: 1g
Sugars: 58g
Protein: 6g

Values may vary based on specific ingredients used and portion sizes.

Healthier Variations

For a lighter version, replace half the butter with unsweetened applesauce and use Greek yogurt instead of sour cream. This reduces calories while maintaining moisture. You can also reduce the sugar in both cake and glaze by about 25% without significantly affecting taste, the cranberry tartness helps balance sweetness naturally.

Consider adding chopped walnuts or pecans for healthy fats and extra texture. Fresh orange zest in the batter complements the cranberry glaze beautifully while adding vitamin C and bright flavor.

Serving Ideas

This bundt cake makes a stunning centerpiece on any holiday table. Serve alongside vanilla ice cream or lightly sweetened whipped cream for an extra special dessert. The cake pairs beautifully with coffee, spiced cider, or even a glass of dessert wine.

For elegant presentation, dust the serving plate with powdered sugar and add fresh cranberries and rosemary sprigs around the base. This cake also works wonderfully for breakfast or brunch during the holidays; the cranberry glaze isn’t overly sweet for morning enjoyment.

Common Mistakes & How to Fix Them

Dense, heavy cake: Usually caused by overmixing once flour is added. Mix just until ingredients disappear into the batter. Room temperature ingredients also blend more easily, preventing overmixing.

Cake sticks to pan: Inadequate greasing is the culprit. Use soft butter to coat every groove of your bundt pan, then dust thoroughly with flour. Let the cake cool 15 minutes before turning out, too hot and it breaks, too cool and it sticks.

Glaze too thick or thin: Adjust consistency gradually with small amounts of liquid or powdered sugar. The ideal glaze should ribbon off your whisk but still flow smoothly over the cake.

Storage & Reheating

Store covered at room temperature for up to 4 days. The cake actually improves after a day as flavors meld and texture becomes more tender. For longer storage, wrap unglazed cake tightly and freeze for up to 3 months.

This cake is delicious at room temperature or slightly warmed. To refresh day-old cake, warm individual slices in the microwave for 10-15 seconds. Avoid reheating the entire glazed cake as the glaze may become too soft.

Final Thoughts

This christmas bundt cake strikes the perfect balance between festive elegance and approachable baking. The combination of warm spices, tender crumb, and beautiful cranberry glaze creates a dessert that feels both comforting and celebration-worthy. Don’t be surprised if this becomes your new holiday tradition, it’s that good.

The recipe is forgiving enough for baking novices yet impressive enough to wow experienced cooks. Most importantly, it brings that special holiday magic to your kitchen with manageable effort and incredible results.

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Frequently Asked Questions

​​​​​​​​​​​​​​​Christmas Bundt Cake Recipe with Festive Cranberry Glaze

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• Author: Amy
• Total Time: 2h 30m
• Yield: 12 serves 1x

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Description

Christmas Bundt Cake is a cozy holiday favorite that is moist, beautifully spiced, and perfect for sharing sweet moments with family and friends.

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Ingredients

Scale 1x2x3x

For the Cake:

• 3 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/4 teaspoon nutmeg

• 1 cup unsalted butter, softened

• 1 3/4 cups granulated sugar

• 4 large eggs, room temperature

• 2 teaspoons vanilla extract

• 1 cup whole milk

• 1/2 cup sour cream

For the Cranberry Glaze:

• 1 cup fresh or frozen cranberries

• 1/2 cup granulated sugar

• 1/4 cup water

• 2 cups powdered sugar

• 3-4 tablespoons milk

• 1/2 teaspoon vanilla extract

Substitution Options:

• Gluten-free: Replace flour with 1:1 gluten-free baking flour

• Dairy-free: Use plant-based butter and coconut cream instead of sour cream

• Lower sugar: Reduce sugar by 1/4 cup and add extra spices for flavor

• Egg substitute: Use 4 flax eggs (4 tablespoons ground flaxseed + 12 tablespoons water)

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Instructions

• Prepare the Pan & Oven
  Preheat oven to 325°F (165°C). Generously grease a 12-cup bundt pan with butter, making sure to coat all crevices. Dust with flour and tap out excess.

• Mix Dry Ingredients
  In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. Set aside.

• Cream Butter & Sugar
  In a large bowl, beat butter and sugar for 3–4 minutes until pale, light, and fluffy.

• Add Eggs & Vanilla
  Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.

• Combine Wet & Dry Ingredients
  Alternately add the dry ingredients and milk, beginning and ending with the dry mixture. Mix just until combined. Gently fold in sour cream-do not overmix.

• Bake
  Pour batter evenly into the prepared pan. Bake for 55–65 minutes, until a toothpick inserted comes out with a few moist crumbs.

• Cool
  Let cake cool in the pan for 15 minutes, then turn out onto a wire rack and cool completely before glazing.

• Make the Cranberry Glaze Base
  In a saucepan, combine cranberries, sugar, and water. Cook over medium heat for 8–10 minutes until cranberries burst and mixture thickens. Strain and cool completely.

• Finish the Glaze
  Whisk powdered sugar, cranberry juice, milk, and vanilla until smooth and pourable.

• Glaze & Serve
  Drizzle glaze over cooled cake. Let set for 15 minutes before slicing.

• Prep Time: 20m
• Cook Time: 1h
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 425
• Sugar: 58g
• Sodium: 180mg
• Fat: 12g
• Saturated Fat: 7g
• Carbohydrates: 75g
• Protein: 6g
• Cholesterol: 95mg