Oh, the holidays! There’s nothing quite like that feeling of cozy warmth, and for me, it always comes with a slice of something delicious. This Cranberry Gingerbread Bundt Cake is basically a hug in cake form. Seriously, the moment you start mixing those spices – ginger, cinnamon, cloves – your whole kitchen just transforms into the most festive place on earth! And then you’ve got these little bursts of tart cranberry cutting through all that rich, spiced goodness. I remember making this for the first time years ago when the weather turned seriously chilly. My neighbors popped over, and their faces just lit up. It’s become my go-to for any gathering from Thanksgiving right through New Year’s. It looks so elegant on a cake stand, but trust me, it’s a breeze to whip up!

Why You’ll Love This Cranberry Gingerbread Bundt Cake

Seriously, why wouldn’t you?! This cake is a total crowd-pleaser and here’s why:

Super Easy to Whip Up: Even if you’re not a star baker, this recipe is totally doable. You’ll have it in the oven in no time!
Festive Fall & Winter Flavors: That perfect combo of warm gingerbread spices and bright, tart cranberries is pure holiday magic.
Beautifully Impressive: Pop this beauty on a cake stand and people will think you spent hours in the kitchen. That Bundt pan does half the work!
Perfect for Any Occasion: From casual coffee dates to fancy holiday parties, this cake fits right in. It’s just *that* special.
Moist & Flavorful: Nobody likes a dry cake! The molasses and buttermilk keep this one unbelievably moist and packed with flavor.
Make-Ahead Friendly: Bake it a day or two ahead of time to save yourself stress on party day. It just gets better!

Ingredients for Your Cranberry Gingerbread Bundt Cake

Alright, let’s get our mise en place sorted! These are the goodies you’ll need to make this festive cake absolutely sing. Don’t worry, it’s all pretty standard stuff, but the *combination* is what makes it shine!

2 and a half cups of all-purpose flour
1 teaspoon of baking soda
1 teaspoon of ground ginger (don’t be shy with this one!)
1 teaspoon of ground cinnamon
Half a teaspoon of ground cloves
A quarter teaspoon of ground nutmeg
Half a teaspoon of salt
1 cup (that’s two sticks!) of unsalted butter, softened – make sure it’s nice and reachable for creaming!
1 and a half cups of granulated sugar
2 large eggs, give them a little love and let them come to room temp
1 cup of unsulfured molasses – this is key for that deep gingerbread flavor
1 cup of buttermilk; room temp is best here too!
1 cup of fresh or frozen cranberries, give them a rough chop so they distribute nicely
Half a cup of chopped pecans, if you’re feeling fancy!
For the Glaze:
1 cup of powdered sugar
2 to 3 tablespoons of milk (you’ll adjust this for the perfect drizzle)
Half a teaspoon of vanilla extract

Expert Tips for the Perfect Cranberry Gingerbread Bundt Cake

Okay, so while this cake is pretty straightforward, I’ve picked up a few tricks over the years that really make it sing. These little secrets help ensure you get that wonderfully moist texture and perfect bake every single time. You’ll thank me later, trust me!

First off, temperature is key! Make sure your butter, eggs, and buttermilk are all at room temperature. This helps everything emulsify properly, leading to a smoother batter and a more even bake. Cold ingredients can make your batter curdle, and nobody wants that! It’s like trying to mix oil and water, you know? So, pull ’em out of the fridge about an hour before you start. Speaking of kitchen staples, did you know you can make heavy cream at home if you’re in a pinch? It’s a lifesaver sometimes!

When it comes to mixing, don’t overdo the flour or overmix the batter. Seriously, resist the urge to keep stirring once the dry ingredients are in. Just mix until everything is *barely* combined. Overmixing develops the gluten too early, and that can make your beautiful Bundt cake tough instead of tender. Ditto for the cranberries – fold ’em in gently!

And here’s a pro-tip for pan prep: don’t just grease and flour. I like to use a pastry brush to get a really good coating of softened butter, then a generous dusting of flour *or* a sprinkle of granulated sugar. For Bundt pans, especially with all those nooks and crannies, I sometimes even trace around the edges with a bit of melted butter after flouring. It’s a little extra step, but it guarantees your gorgeous cake releases without a hitch. You can even use a good quality baking spray made for cakes; just make sure it gets into every crevice!

How to Make Cranberry Gingerbread Bundt Cake: Step-by-Step

Alright, let’s get baking! This is where the magic happens. Don’t be intimidated by all the steps; it’s really quite simple once you get going. Just follow along

First things first, let’s get that oven ready. Preheat it to 350°F (175°C). While it’s warming up, grab your trusty 10-cup Bundt pan and give it a really good grease and flour. I like to use softened butter and then a good dusting of flour, making sure to get into all those lovely crevices. It’s like giving your pan a little hug so the cake doesn’t stick!

Now, in a medium bowl, whisk together all your dry ingredients: the flour, baking soda, that warm ginger, cinnamon, cloves, nutmeg, and salt. Give it a good mix so everything is evenly distributed. This ensures all those yummy spices are in every single bite.

In a separate, larger bowl, we’re going to cream together that softened butter and granulated sugar. Beat them until they’re nice and fluffy. This is crucial for creating that light texture! Then, beat in your eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in the molasses; it’ll make the mixture nice and dark and super fragrant.

Next up, let’s get the wet ingredients ready. Whisk your buttermilk together. Now, we’re going to add the dry ingredients to the wet ingredients, but here’s the trick: alternate them! Start with about a third of the dry stuff, then half the buttermilk, then another third of the dry, the rest of the buttermilk, and finish with the last of the dry ingredients. Mix until it’s *just* combined. Seriously, stop as soon as you don’t see streaks of flour. Overmixing can make your cake tough!

Now for the stars of the show! Gently fold in those chopped cranberries and pecans, if you’re using them. Be gentle here; we don’t want to deflate all that lovely air we incorporated. Just fold until they’re nicely distributed throughout the batter.

Pour all that beautiful batter evenly into your prepared Bundt pan. Smooth the top a little if needed.

Time to bake! Pop it into the preheated oven for about 50 to 60 minutes. The best way to check if it’s done is to insert a wooden skewer or a thin knife into the center. If it comes out clean, with just a few moist crumbs clinging to it (not wet batter!), then you’re golden!

Once it’s baked, let the cake cool in the pan for a good 15 minutes. This is important! It lets the cake set up a little before you try to flip it. Then, carefully invert it onto a wire rack to cool completely. If you’re working with delicate batters, sometimes lining the pan with parchment paper can help, or you can use a good universal cake release like a chicken marinade recipe can be for chicken!

While your gorgeous cake is cooling, let’s whip up that simple glaze. In a small bowl, whisk together the powdered sugar, a couple tablespoons of milk, and the vanilla extract. Keep whisking until it’s smooth and pourable. If it’s too thick, add a tiny bit more milk; if it’s too thin, add a bit more powdered sugar. You want it to drizzle beautifully!

Once the cake is totally cool, drizzle that lovely glaze all over the top, letting it drip down the sides. Now, just slice and enjoy your absolutely delicious Cranberry Gingerbread Bundt Cake!

Serving and Storing Your Cranberry Gingerbread Bundt Cake

This cake looks stunning just as it is, with that beautiful glaze drizzled over it. I love just popping it right onto a pretty cake stand and letting it be the star of the dessert table during the holidays. If you want a little something extra, a dollop of freshly whipped cream or a scoop of vanilla bean ice cream is absolutely divine alongside it.

Leftovers? Oh, lucky you! Just wrap the cake up tightly in plastic wrap or pop it into an airtight container. It’ll stay nice and moist at room temperature for about 2-3 days. If you need to keep it longer, the fridge is your friend for up to a week, but let it come back to room temp before serving so it’s not too firm. You can even freeze slices wrapped well for a couple of months – just thaw them overnight in the fridge.

Frequently Asked Questions about Cranberry Gingerbread Bundt Cake

Got questions about this festive cake? I’ve got answers! Here are some things people often ask:

Can I use frozen cranberries for this cake?

Absolutely! You don’t even need to thaw them. Just toss them straight into the batter when the recipe says. Frozen cranberries actually work like little flavor bombs, releasing their tartness as they bake and keeping the cake super moist. It’s a little trick that makes a big difference!

How do I make sure my Cranberry Gingerbread Bundt Cake doesn’t stick?

Oh, the dreaded Bundt cake stick! It happens to the best of us. My best advice is to be really generous with the greasing and flouring. I like to use softened butter – get it into every single crevice of the pan. Then, dust it thoroughly with flour, tapping out any excess. For extra insurance, you can even dust with a little sugar instead of flour, or use a good quality baking spray designed for cakes. Remember to let the cake cool in the pan for those crucial 15 minutes before inverting it; that helps it release cleanly!

Can I make this cake ahead of time?

Yes, you totally can! This Cranberry Gingerbread Bundt Cake actually tastes even better the next day. You can bake it a day or two in advance and store it wrapped tightly at room temperature. Just make sure it’s completely cooled before you wrap it. If you need to store it for even longer, wrap it well and pop it in the fridge for up to a week, or freeze it for a couple of months. Just let it thaw out on the counter before you plan to serve it. It’s perfect for getting a head start on holiday baking!

What if I don’t have buttermilk?

No worries if your fridge is out of buttermilk! You can easily make a substitute. Just take a measuring cup, add 1 tablespoon of lemon juice or white vinegar, and then fill it up with regular milk to the 1-cup line. Give it a quick stir and let it sit for about 5-10 minutes. It’ll thicken up slightly and work just like buttermilk in the recipe. It’s a lifesaver! You can also use regular milk mixed with a little sour cream or plain yogurt in a pinch.

Nutritional Information (Estimated)

Now, I’m no registered dietitian, so these numbers are just my best guess based on the ingredients! What you see here is an estimate for one slice of this Cranberry Gingerbread Bundt Cake. Remember, things can change a bit depending on the exact brands you use or if you add extra goodies. Enjoy a slice (or two!), and don’t sweat the small stuff!

Serving Size: 1 slice
Calories: Approximately 350
Fat: About 15g
Saturated Fat: Around 9g
Trans Fat: 0g
Cholesterol: Around 60mg
Sodium: Roughly 200mg
Carbohydrates: Around 55g
Fiber: About 2g
Sugar: Approximately 45g
Protein: Around 4g

Cranberry Gingerbread Bundt Cake

Author: memorecipes.com
Total Time: 80 min
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A moist and flavorful Bundt cake with the warm spices of gingerbread and tart cranberries.

Ingredients

Scale

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 cup unsulfured molasses
1 cup buttermilk
1 cup fresh or frozen cranberries, roughly chopped
1/2 cup chopped pecans (optional)
For the Glaze:
1 cup powdered sugar
2–3 tablespoons milk
1/2 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the molasses.
In a small bowl, whisk together the buttermilk.
Add the dry ingredients to the wet ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
Gently fold in the chopped cranberries and pecans, if using.
Pour the batter evenly into the prepared Bundt pan.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
While the cake cools, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed to reach desired consistency.
Drizzle the glaze over the cooled cake.

Notes

Ensure your buttermilk is at room temperature for best results.
If using frozen cranberries, do not thaw them before adding to the batter.
The glaze can be made thicker or thinner by adjusting the amount of milk.

Prep Time: 20 min
Cook Time: 60 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 45g
Sodium: 200mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg

Keywords: cranberry gingerbread bundt cake, gingerbread cake, cranberry cake, holiday cake, spiced cake, Bundt cake recipe