This Cranberry Bundt Cake has a soft and moist crumb and is surprisingly easy to make. It’s the perfect Christmas cake covered in a simple orange glaze and studded with Sugared Cranberries.
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Easy Cranberry Cake Video Tutorial:
If you loved our Cranberry Orange Scones you already know it’s an irresistible flavor combination. This cranberry cake recipe is everything you love about a classic Cranberry Orange loaf but is so festive baked in a bundt pan.
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Why we love Bundt Cakes:
Bundt cakes are probably the easiest kind of cake to make, but it looks super impressive. It’s baked in a single bundt cake pan, and there is no layering or frosting required. A simple glaze is usually all you need.
Bundt cakes typically have a heavy batter that bakes into a rich, moist crumb. It is such a satisfying cake and keeps really well so you can make it ahead.
Ingredients for Cranberry Orange Bundt Cake:
This bundt cake has staple baking ingredients and a generous amount of fresh cranberries. You’ll love that juicy burst of fresh cranberry flavor in every bite.
- Eggs and Buttermilk – add moisture and balance sweetness (make sure they are room temperature)
- Flour – all-purpose works best. Be sure to measure flour correctly.
- Butter – creates a moist, rich crumb
- Oil – use light olive oil or canola oil
- Vanilla Extract – we use homemade for the best flavor
- Leavening: Baking powder gives the cake perfect rise while baking soda neutralizes and is activated by the buttermilk
- Orange zest – from 1 whole orange for the cake and glaze
- Fresh cranberries – rinse, pat dry, and toss these in 1/2 Tbsp flour to keep them from sinking to the bottom.
- Sugared Cranberries – an edible decoration which makes this cake look and taste like Christmas morning.
The Best Glaze for Bundt Cakes:
Most glazes are a simple combination of powdered sugar and some liquid like milk or water. Using orange juice and a bit of orange zest takes this glaze to the next level. We used a similar glaze on our Blueberry Lemon Muffins and they were a hit.
How to Make Cranberry Bundt Cake:
A homemade bundt cake is easier than you think. You can make this cake with a stand mixer or an electric hand mixer.
- Prep: generously butter a bundt pan and dust with flour, tapping out excess. Preheat oven to 350˚F.
- Beat eggs and sugar in a large mixing bowl on high speed until pale (3 minutes).
- Wet ingredients: Add oil, butter, and vanilla, mixing between each addition, then mix in buttermilk.
- Dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add to wet ingredients and mix to combine.
- Add cranberries and zest: Toss cranberries with 1/2 Tbsp flour and fold them into the batter along with 1 Tbsp orange zest.
- Bake: Pour batter into prepared bundt pan. Bake at 350˚F for 55-60 minutes. Cool 15 minutes in pan then invert onto a wire rack and cool completely before drizzling with orange glaze.
Common Questions:
Bundt pans come in all shapes and sizes. I use a non-stick bundt pan to ensure the easiest release. Our go-to is a 10″ diameter 12-cup bundt pan which is a standard size.
If using a smaller 10-cup bundt pan, you will need to adjust the ingredients proportionally. We have a tool in the recipe card to adjust ingredient amounts (click on the serving size).
If using dried cranberries, soak them in some orange juice for at least 15 minutes to plump and moisten them up. Drain well before using.
Frozen cranberries work great and there is no need to thaw.
Bake until a toothpick inserted into the thickest part of the cake comes out mostly clean with some moist crumbs.
Once the bundt cake is out of the oven, let it rest for 15 minutes then place a wire rack over the bundt cake and carefully invert using oven mitts (the pan will be hot). You can tap the pan over the rack to help release it.
The most likely culprit is not buttering and flouring the pan sufficiently. A non-stick bundt pan also helps. Under-baking or turning the cake onto a rack without resting can also cause the cake to break.
Bundt cakes are so easy to make but they always look impressive. This cranberry orange bundt cake is the whole package – it’s beautiful and the flavor and texture are excellent.
More Christmas Cakes and Desserts to try:
If you love this Cranberry Bundt Cake, then you won’t want to miss these Christmas cakes and our most popular holiday treats.
- Tiramisu Yule Log – this cake log will impress everyone
- Pomegranate Christmas Cake – elegant and delicious
- Baklava – can be made ahead for easy entertaining
- Cherry Christmas Cake – a simple, and darling cake
- Strawberry Pretzel Salad – a potluck favorite and our #1 holiday dessert
- Classic Tiramisu – this is always a hit at holiday gatherings
Cranberry Bundt Cake Recipe
Ingredients
For the Cranberry Orange Cake:
- 3 large eggs, room temperature
- 2 cups granulated sugar
- 12 Tbsp unsalted butter, melted (not hot)
- 1/3 cup light olive oil or canola oil
- 2 tsp vanilla extract
- 1 cups buttermilk, room temperature
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp orange zest, from 1 orange, plus more for glaze
- 2 cups fresh cranberries, rinsed, dried and tossed with 1/2 Tbsp flour
For the Orange Glaze and Topping:
- 1 1/2 cup powdered sugar
- 3 Tbsp freshly squeezed orange juice, or to reach desired consistency
- 1 tsp orange zest
- 1 cup sugared cranberries, optional garnish
Instructions
How to Make Cranberry Bundt Cake:
- Preheat oven to 350˚F with a rack in the center of the oven. Generously butter and flour a bundt pan, tapping out excess flour.
- In a large mixing bowl, beat together eggs and sugar for 3 minutes on high speed, until pale in color.
- Add olive oil, then melted butter, and finally vanilla extract, blending between each ingredient then mix in buttermilk until well blended.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt then mix the dry ingredients into the wet ingredients on low speed until no flour streaks remain.
- Toss cranberries with 1/2 Tbsp flour and fold them into the batter along with 1 Tbsp orange zest.
- Pour batter into prepared bundt pan. Bake at 350˚F for 55-60 minutes, or until a toothpick comes out mostly clean with some moist crumbs. Cool 15 minutes in pan then invert onto a wire rack and cool completely before drizzling with orange glaze.
To Make the Orange Glaze:
- In a small bowl, combine powdered sugar, freshly squeezed orange juice, and a bit of orange zest. Stir together until smooth. You should have a thick pourable consistency. Add more orange juice to thin out the glaze and more powdered sugar to thicken it up.
Nutrition Per Serving
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I made this for Thanksgiving and Christmas for several years, it has become a favorite with several family members!. Super bowl is coming up and my grandson has requested it. I can not find fresh cranberries. Can dried cranberries be used or fresh blueberries? The Blueberry lemon cake is his another favorite but I like the Bundt cake presentation better. Too late to experiment.
Hi DeAnn, we prefer it with fresh, but see my notes in the common questions section above for instructions on using dried cranberries. I hope you love the recipe.
I made this last year and it’s sooooo good. I also followed your recipe for focaccia bread, another really good one. I am preparing to make them both today.
I wish i could attach an empty cake plate to this rating! Delicious!
What is whey? Here in Venezuela, what can I substitute it with? Can I use whole milk?
Hi Yoselyn, The Whey is a liquid that is left behind when milk is strained after making cheese or yogurt. This recipe calls for buttermilk, if you don’t have buttermilk on hand, You can make your own buttermilk with 1 cup of regular milk and 1 tbsp white vinegar or lemon juice. Stir and let sit for 5-10 mins until curdled and ready to use. I hope this helps.
I’ve always made this recipe for a day-of party, but have to make it a day prior now. How do I store this cake? I know the fridge will probably ruin the candied cranberries but the icing will harden too much in the fridge to be able to press the cranberries on the day day. Thanks!
You can store it at room temperature for 1-2 days. You can cover it with a cake dome or loosely wrap it in plastic wrap or foil.
Thank you so much for the quick reply!
I love all your recipes!! I’ve been making this one for years and it’s always a hit! You’re always my go-to for recipes!
SOOO GOOOD! I have never rated a recipe before but this was worth it. There was a person who was dairy-free so I switched the butter for margarine and the buttermilk for oat milk with a tablespoon of lemon juice. It was delicious!
I’m so glad to hear it worked well as a dairy free option, Diane!
Made this Cranberry Bunt for Christmas(without the sugared cranberries) and it was delicious! Thanks Natasha!
OMG delicious! Thank you Natasha! I use recipes from your cookbook and website all the time and everybody knows you are my go to girl for the best recipes! I’ve never rated or commented but just had to tell you – you are the best!
You’re so sweet, thank you!
Can I use yogurt instead of butter milk?
Hi Eva! That would be fine, just thin it out a little with water/milk so it has a similar consistency.
We don’t get fresh cranberries can I use dried cranberries instead?
See my notes in the common questions section above for instructions on using dried cranberries. I hope you love the recipe.
I keep going back to this recipe! Goes perfect t with coffee
It really is perfect with a cup of coffee! I’m so happy you loved it Suzie.
All stores near me are out of fresh/frozen cranberries. Would raspberries work as well?
Hi Colleen, I haven’t tried this with raspberry myself, I imagine it may work.
I used the base of this recipe but substituted strawberries & lemon zest/juice instead of the cranberries and orange (because I had some strawberries I needed to use). It was super easy and was very moist. I am very pleased with this recipe!
Since I love cranberries, I will make this again but w/ cranberries for Christmas dessert! Thank you for posting this recipe. I appreciate the videos you create that support the written recipe – very helpful.
How do you make the cranberries that top the cake. Are they soft enough to eat fresh or do they have to be cooked somewhat?
Hi Georgetta! In the very first paragraph of the blog post, I linked the recipe. Click on “sugared cranberries” in bold font.
This cake is so delicious. I made it for a work festive charity bake sale. I used a small 6 cup bundt tin and used the metric measurements ( i am in the UK ). I got one cake and 8 cupcakes out of the batter. I baked the cake for 45 mins and the cupcakes for 20. They came out perfect!
That’s so awesome, Lilian! I’m so happy you loved it. Thank you for sharing your adjustments to make that happen, I bet my readers will find that helpful.
If you use frozen cranberries would you still toss them in flour?
Hi Brooke, I address this in the recipe post. “Can I use frozen cranberries? Frozen cranberries work great and there is no need to thaw.” I hope this helps.