Pure delight brought to you with my Cranberry Splash Bundt Cake…this cake is incredibly moist and so yummy! Did I mention the cream cheese icing?
Right off the bat I’m just going to say what many of you may be thinking – Cranberry Splash? Yes I used Cranberry Splash Sierra Mist in this cake and am I glad I did. Of course you could use any brand of pop/soda you want.
This Cranberry Splash Cake brings you the flavor of cocoa and just a hint of something special under a layer of delicious cream cheese icing! The soda/pop is the secret ingredient that really turns the cake into something special.
Have no worries the flavor of cranberry does not overwhelm the cake! Instead you have an incredibly moist cake that’s a nice change of pace.
You’re going to notice the batter is a little thin. Don’t let that scare you.
When making a bundt cake always let it cool for a while before trying to get it out of the pan, about 20 minutes. It will naturally pull in a bit as it cools.
This is normal and this is what you want. It makes it so much easier to invert the cake on to a cake stand or plate.
For the icing I just had to go with a cream cheese icing. You can use any kind of icing you want, you could even make the icing with more Cranberry Splash soda.
But I have to say the cream cheese icing was perfect on this cake! Of course a few sprinkles are always a nice touch…just saying.
Cranberry Splash Bundt Cake
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 stick of butter
3 tablespoons cocoa powder
1 cup Cranberry Splash Sierra Mist
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla
Cream Cheese Glaze:
1 1/2 cups powdered sugar
4 tablespoons butter, melted
2 ounces cream cheese, softened
2-4 tablespoons milk
1 teaspoon vanilla
1. Preheat oven to 350 degrees. Generously grease bundt pan.
2. In a large bowl whisk the flour, sugar, baking soda and salt. In a small saucepan, combine Sierra Mist, butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, mixing just until moistened.
3. In a small bowl mix eggs, buttermilk and vanilla until blended; add to flour mixture mixing until totally incorporated.
4. Transfer to prepared bundt pan. Bake for about 40 minutes or until a toothpick comes out clean.
5. Allow to cool in pan for at least 20 minutes; this will allow the cake to pull back a little bit and allow it to be flipped out of the pan a little easier.
6. Allow cake to cool completely. Turn upside down onto serving platter.
7. In a medium bowl using a stand mixer or handheld mixer mix cream cheese glaze ingredients on low speed until smooth, no lumps. If glaze is too thick add additional milk 1 teaspoon at a time, until you reach your desired consistency.
8. Once cake is completely cool, pour a generous band of icing along the top and allow it to slide down the cake. Allow the cake to sit until the icing is fully set and no longer tacky or hardened on the outside.