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Cranberry Buttermilk Cake | URBAN BAKES

Cranberry Buttermilk Cake

  • Author: URBAN BAKES
  • Total Time: 2 hours
  • Yield: 1 bundt cake 1x
  • Diet: Vegetarian


The Sweet and Creamy aroma of this Cranberry Buttermilk Cake will draw you in for a bite of its tender crumb with a pop of fresh or frozen cranberries! 


Units Scale
  • 1 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1/2 cup vegetable shortening, softened
  • 3 large eggs
  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/3 cups buttermilk
  • 2 cups fresh or frozen cranberries
  • confectioner’s sugar (optional)


  1. Heat oven to 350 degrees F. Using baking spray with flour, generously coat bottom and sides of Simax glass bundt pan; set aside.
  2. In a large bowl using an electric mixer, beat sugars, shortening, and eggs together until just combined, about 1 minute. Mix in flour, baking powder, baking soda, salt, and buttermilk. Fold in cranberries and pour batter into bundt pan.
  3. Bake for 1 hour to 1 hour and 15 minutes or until a long toothpick inserted in center of cake comes out clean.
  4. Allow cake to cool in pan for 20 minutes before inverting cake onto a plate for additional cooling.
  5. Lightly sprinkle confectioner’s sugar over cake before serving. ENJOY!


If using frozen cranberries, do not thaw. Remove from freezer when ready to fold into the batter.

  • Prep Time: 15 minutes
  • Cook Time: 1 hour, 10 minutes
  • Category: Cake
  • Cuisine: American

Keywords: cranberry buttermilk, bundt cake, holiday baking, cranberry buttermilk cake

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