Easy Christmas Cranberry Bundt Cake With Sour Cream

Side view of the white glazed bundt cake topped with red cranberries and triangular orange segments on a white plate.

5 from 31 votes

Easy Christmas Cranberry Bundt Cake With Sour Cream

Tender and moist, tart and sweet, this easy Christmas cranberry bundt cake with sour cream is my very favorite Christmas cake. With just 12 minutes of prep time and a few basic pantry ingredients, you'll have this delicious holiday cake finished, and topped with it's simple glaze, in no time!

Prep Time12

Cook Time2 20

Total Time2 32

Servings: servings

Calories: 423kcal

Author: Sabrina Currie

Ingredients

2 ¾ cups all purpose flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup butter softened
¾ cup brown sugar
¾ cup white sugar
3 eggs
½ teaspoon vanilla
Zest from one orange
1 cup sour cream
½ cup whole milk
2 cups cranberries can use fresh or frozen

Icing

1 cup powdered sugar
1 Tablespoon butter
2 Tablespoons orange juice

Instructions

Grease and flour a 12 cup bundt pan and preheat oven to 325º.
In a small mixing bowl, combine flour, baking powder, and salt, and set aside
In a large bowl, cream butter and sugar together until light. Beat in eggs, vanilla, and orange zest until mixed, then add and beat in sour cream.
Beat in half the flour mixture, then add milk and beat until incorporated. Add remaining flour, and beat until smooth. Fold in cranberries.
Spoon into the bundt pan, and spread smooth. Bake in preheated oven for 80 minutes, or until a toothpick inserted into the center comes out clean.
Remove from oven and let cool 5 minutes. Loosen cake from the sides of pan (I use a butter knife or icing spatula to slide between the cake and pan all around) Turn onto a wire rack to cool.
When cake is cool, whisk icing ingredients together. You want the icing to be thick, but pourable so that it drips down the sides a bit, but doesn’t run off the top. So add a bit more powdered sugar, or juice as needed to reach the desired consistency and drizzle over cake.

Notes

If you're using frozen cranberries, it’s best not to let them thaw before mixing into the batter, to prevent them from bursting and bleeding juice into your batter. This can thin your batter. But do be aware that frozen cranberries can stiffen your batter. It’s not a big deal - just stiffer to spread out into the pan.

Nutrition