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Cranberry Bundt Cake Recipe (VIDEO)

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.

Cranberry Orange Bundt Cake on a platter with slice removed

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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.

Cranberry orange cake glazed and topped with sugared cranberries

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.
Ingredients for cranberry cake

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.

Glazed slice of bundt cake on a plate

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.

  1. Prep: generously butter a bundt pan and dust with flour, tapping out excess. Preheat oven to 350˚F.
  2. Beat eggs and sugar in a large mixing bowl on high speed until pale (3 minutes).
  3. Wet ingredients: Add oil, butter, and vanilla, mixing between each addition, then mix in buttermilk. 
  4. Dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add to wet ingredients and mix to combine.
  5. Add cranberries and zest: Toss cranberries with 1/2 Tbsp flour and fold them into the batter along with 1 Tbsp orange zest.
  6. 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. 
How to make cranberry cake batter and prep bundt pan

Common Questions:

What is the best pan for bundt cakes? 

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.

Can I make this in a smaller bundt pan?

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).

Can I substitute dried cranberries?

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.

Can I use frozen cranberries?

Frozen cranberries work great and there is no need to thaw.

How to tell when bundt cake is done baking?

Bake until a toothpick inserted into the thickest part of the cake comes out mostly clean with some moist crumbs.

How to remove bundt cake from the pan?

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.

Why did my bundt cake fall apart?

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 cake baked in pan

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.

Cranberry Orange Cake Ready to be served

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.

Cranberry Bundt Cake Recipe

4.98 from 37 votes
Prep Time: 15 minutes
Cook Time: 1 hour
Chilling Time: 15 minutes
Total Time: 1 hour 30 minutes
Cranberry Orange Bundt Cake on a platter with slice removed

Cranberry Bundt Cake with a soft and moist crumb, orange glaze, and fresh cranberries. Cranberry Orange Cake is the perfect holiday dessert.

Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $8-$12
Keyword: cranberry bundt cake, cranberry cake, cranberry orange cake
Cuisine: American
Course: Dessert
Calories: 497
Servings: 12 people

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:

Instructions

How to Make Cranberry Bundt Cake:

  1. 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.
  2. In a large mixing bowl, beat together eggs and sugar for 3 minutes on high speed, until pale in color.
  3. Add olive oil, then melted butter, and finally vanilla extract, blending between each ingredient then mix in buttermilk until well blended.
  4. 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.
  5. Toss cranberries with 1/2 Tbsp flour and fold them into the batter along with 1 Tbsp orange zest.
  6. 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:

  1. 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 Facts
Cranberry Bundt Cake Recipe
Amount Per Serving
Calories 497 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 9g56%
Cholesterol 74mg25%
Sodium 190mg8%
Potassium 144mg4%
Carbohydrates 76g25%
Fiber 2g8%
Sugar 50g56%
Protein 5g10%
Vitamin A 466IU9%
Vitamin C 5mg6%
Calcium 57mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Olga
    October 12, 2021

    I’ve made this cake for Thanksgiving dinner last night. All my guests praised the cake. It was very tasty and moist, truly show stopper and conversation maker. I will definitely bake it for my husband’s Christmas party at work. Thank you Natasha for wonderful recipes !

    Reply

  • Stella
    September 17, 2021

    Can you make a white chocolate raspberry bundt cake or tell me what i ca add to make this a white chocolate cranberry bundt cake?

    Reply

    • Natashas Kitchen
      September 18, 2021

      Hi Stella, I haven’t tested this with white chocolate chips so you will have to experiment. Let me know how it turns out.

      Reply

  • Lish
    July 28, 2021

    How did you make your website???

    Reply

  • Katherine
    July 19, 2021

    Hi Natasha can I use dried cranberries for this recipe

    Reply

    • Natasha's Kitchen
      July 20, 2021

      Hi Katherine, yes that would work. 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.

      Reply

  • Ramya Pasumarthy
    June 30, 2021

    Hi natasha, how to make buttermilk? Can you please guide.

    Reply

    • Natashas Kitchen
      June 30, 2021

      Hi Ramya, you can make your own buttermilk at a ratio of 1 cup whole milk to 1 Tbsp fresh lemon juice. Combine and let it sit 10 minutes to curdle, then stir and use.

      Reply

  • Jessica Vandewalker
    May 21, 2021

    Hi Natasha! I love watching your videos and using your recipes! Can you use unbleached all purpose flour for your cake recipes? Will there be a difference chemically in how they turn out? Thanks for your help!

    Reply

    • Natashas Kitchen
      May 21, 2021

      Hi Jessica, that may work here. All-purpose works best. If you experiment, let me know how you liked the recipe.

      Reply

  • Debbie Fell
    April 1, 2021

    Hello
    I have one 12 oz bag of cranberries i bought last Christmas and froze. I dont have enough for the cake and the candied cranberries. Do you think I can use half of the fresh cranberries and half cran raisins in the cake? Also can you tell me the size of the bundt ,pan you used.

    Reply

    • Natasha's Kitchen
      April 2, 2021

      Hello Debbie, I honestly haven’t tried that yet to advise but I think it’s worth experimenting with. If you do an experiment, please share with us how it goes.

      Reply

  • Massiel
    March 20, 2021

    Perfect recipe and easy to make.

    Reply

    • Natasha's Kitchen
      March 21, 2021

      Thank you!

      Reply

  • malak
    March 2, 2021

    can i omit the cranberies and make like an orange cake but if i want to make as a orange cake i have to add morre of orange zest

    Reply

    • Natasha's Kitchen
      March 2, 2021

      Hi Malak, I think that would work although I haven’t personally tried that yet to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Nancy Ross
    February 14, 2021

    This is a wonderful cake, probably top 3 favs for our family!! Thank you, Natasha!!

    Reply

    • Natasha's Kitchen
      February 14, 2021

      Great to hear that, Nancy. Thank you!

      Reply

  • Shelby
    February 9, 2021

    Made this a couple days ago and really pleased with how it turned out! My husband takes a couple slices to work each morning. I was too impatient to let it cool down in the pan so it stuck a little when it came out, but still tastes delicious. 🙂 Thanks for sharing!

    Reply

    • Natashas Kitchen
      February 9, 2021

      You’re welcome! I’m so happy you enjoyed it!

      Reply

  • Jess pa
    February 6, 2021

    Today is my 2nd time making this! The first one was gone so fast! I substituted the cranberries the 2nd time for blueberries! Turned out great! Thank you Natasha!

    Reply

    • Natashas Kitchen
      February 6, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Nina
    February 5, 2021

    Natasha,thanks for your recipe,today I made this cake for second time,my husband and I love it.

    Reply

    • Natashas Kitchen
      February 5, 2021

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Elowyn
    January 18, 2021

    Hi Natasha, how should I keep it should I wrap it with tin foil?
    Thank you!

    Reply

    • Natasha
      January 18, 2021

      Hi, you could cover with foil or cover loosely with plastic wrap. If freezing, you would want to wrap in foil.

      Reply

  • Jean
    January 15, 2021

    Hi Natasha, I made your cranberry cake today and had to comment on it. I found this recipe after Christmas and all the grocery stores in my area were out of fresh cranberries and thank goodness I happened to have a bag in the freezer left over from Thanksgiving. Wow! If this cake is this good using frozen I can only imagine how good it is with fresh cranberries!! I just wish I could have made the sugared cranberries. The glaze is delicious as well. Definitely going to be next holiday’s cake, maybe for both Thanksgiving and Christmas! 😜 Can’t wait to try more of your recipes!

    Reply

    • Natashas Kitchen
      January 16, 2021

      Thank you for sharing this wonderful feedback and awesome comment, Jean! I’m so glad you enjoyed this recipe!

      Reply

  • Malathi Weerasooriya
    January 12, 2021

    I don’t have a Bundt mould. Can I use a normal cake tray?

    Reply

    • Natashas Kitchen
      January 12, 2021

      Hi Malathi, that may work. Several of our readers also reported great results using a loaf pan.

      Reply

  • Beatriz Herman
    January 8, 2021

    So easy to make. My 11 year old daughter made it and it turned out delicious. Amazing flavor and moistness. The candied cranberries are delicious, but the cranberries inside the cake just melt in your mouth. We used a rose bundt and it looked beautiful!
    Thanks Natasha. It will be our new family Christmas tradition.

    Reply

    • Natashas Kitchen
      January 9, 2021

      I’m so glad you enjoyed it, Beatriz. Thank you for the wonderful review!

      Reply

  • Niomie
    January 7, 2021

    Hi could you please tell me how many grams 12tbs of butter is thank you I need to make this today my mum found this recipe can’t wait x

    Reply

    • Natasha's Kitchen
      January 7, 2021

      Hi Niomie, our new recipes can be converted to grams, just click on Jump to recipe and click Metric. I hope that helps!

      Reply

  • Sue
    January 5, 2021

    What an amazing recipe! It’s my absolute favorite now.
    I made it on New Year’s eve. I used a fancy Christmas Bundt cake pan. It looked stunning.
    I told all my friends about your website.
    Thank you for sharing your recipes with us.
    Have a happy New Year!

    Reply

    • Natasha's Kitchen
      January 6, 2021

      Hello Sue, thanks for sharing your awesome feedback with us. I’m so glad this is now your favorite! Happy New year and have a great 2021!

      Reply

  • Nisa
    January 1, 2021

    One of the most amazing cake recipes! Very delicious.
    I suggest to add only one cup of sugar. I added one and it’s sweet enough. no need for 2 cups of sugar in my opinion.

    Reply

  • Beatriz Shapard
    January 1, 2021

    Wonderful recipe!!! Super moist.
    the only thing I did different is used almond milk and added a tablespoon of lemon juice and let sit for 10 min (Sub for buttermilk)

    Reply

    • Natashas Kitchen
      January 2, 2021

      I’m so glad you enjoyed it!

      Reply

  • anne watson
    December 31, 2020

    This cake is absolutely delicious-I also made your recipe for sugared cranberries for a yulelog recipe- I had alot of extra sugared cranberries left over and I used them for this recipe-it turned out great! I also soaked a few sugared cranberries in triple sec-yum!!!

    Reply

    • Natashas Kitchen
      December 31, 2020

      That’s so great, Anne. Thank you for sharing that with me.

      Reply

  • Alina
    December 28, 2020

    Hi Natasha, how many days in advance can I make this? I need it for Thursday but need to bake it on Sunday. Will that work? Or what dessert do you have that will last that long?

    Reply

    • Natasha's Kitchen
      December 28, 2020

      Hi Alina, you can store cranberries covered at room temperature in a cool, dry environment for up to 2 days. If the sugar starts looking moist, you can re-roll them in a little more sugar to freshen them up. I haven’t tried making this recipe for more than 2 days ahead of time to advise. You can try my Baklava recipe as you can freeze this for up to 3 months.

      Reply

  • Mais
    December 27, 2020

    I made this cake without the glaze and candied cranberries. It was so so good. My guests loved it and asked for recipe. This will definitely become a keeper and will make it every holiday. Next time I will make the glaze. My company came and I didn’t have time to make glaze 😁

    Reply

    • Natasha's Kitchen
      December 27, 2020

      Very nice, it will definitely be so good with the glaze too! I hope you can try that next time.

      Reply

  • Autom
    December 27, 2020

    This recipe has blown me away! I have been making bundt cakes the wrong way all along lol Actually, I think that 1/3 c oil plus you signature method of airating the eggs with butter is the key. Thanks once again, Natasha for clueing me in 😛 Happy holidays!!

    Reply

    • Natasha's Kitchen
      December 27, 2020

      Hello, and you are very welcome! That makes me so happy knowing that you loved this cake. Thank you so much for your perfect review.

      Reply

  • Barbara San Diego
    December 26, 2020

    I made this with soaked dried cranberries. Everyone loved it. Merry Christmas, Natasha! Thank you.🎄❤️

    Reply

    • Natashas Kitchen
      December 26, 2020

      Merry Christmas, Barbara! I’m so glad you enjoyed this recipe!

      Reply

  • Mavis Gevido
    December 26, 2020

    I made it and it was a hit!
    Thanks for this easy and yummy cake recipe Natasha!

    Reply

    • Natashas Kitchen
      December 26, 2020

      You’re welcome! I’m so happy you enjoyed it, Mavis!

      Reply

  • ROSEMARIE ST MICHAEL
    December 26, 2020

    Natasha I made this for Christmas including other recipes. OMG this was the best cranberry cake and so moist. My hubby is addicted to it, he wont stop eating it. Thank you for all You do and making me love to cook.

    Reply

    • Natashas Kitchen
      December 26, 2020

      You’re welcome! I’m so happy you enjoyed it, Rosemarie!

      Reply

  • Lolo
    December 26, 2020

    I made this cake for Christmas following the directions and this cake is so good and moist. I love the tangy flavor of the cranberries mixed with the orange flavor. I will be making this cake again. Thank you.

    Reply

    • Natashas Kitchen
      December 26, 2020

      You’re welcome! I’m so happy you enjoyed it, Lolo!

      Reply

  • CAROLINE OGIBA
    December 26, 2020

    My Dear Natasha,
    Happy Holidays:)
    Happy New Year:)
    Wishing you and family health and abundance of everything.
    I would like to thank you for all your recipes, you are just amazing. I made 2 of the Cranberry Bundt Cakes for Christmas and they came out so good ,family and friends thought that they were out of this world. So easy so good for busy mama. Thank You xoxoxo
    Caroline

    Reply

    • Natashas Kitchen
      December 26, 2020

      Hi Caroline! Thank you for this wonderful comment and review! Merry Christmas & Happy New Year!

      Reply

  • Vajira
    December 26, 2020

    We made this cake. It is really awesome experience. Thank you so much for sharing this recipe.

    Reply

    • Natashas Kitchen
      December 26, 2020

      I’m so happy to hear that! Thank you for sharing your great review

      Reply

  • Gloria S
    December 26, 2020

    My son made this Bundt cake for Christmas and it was absolutely delicious! Thank you for sharing this recipe.

    Reply

    • Natasha's Kitchen
      December 26, 2020

      So great to hear that, Gloria. Thank you for your awesome feedback!

      Reply

  • Mychel (Michelle)
    December 25, 2020

    I made this cake for my family and it was delicious everybody in my family loved it you are the best Natasha

    Reply

    • Natasha's Kitchen
      December 26, 2020

      Hello Mychel, I am so glad to know that. Thank you so much for sharing!

      Reply

  • Barbara Gallagher
    December 24, 2020

    I only have a 10 cup Bundt pan how do I adjust recipe?

    Reply

    • Natashas Kitchen
      December 24, 2020

      Hi Barbara, please see this section in the recipe post: ‘Can I make this in a smaller bundt pan?’ We talk specifically about the 10 cup Bundt pan. I hope that helps.

      Reply

  • Nicki Pettett
    December 21, 2020

    I made this and wow, beautiful and good! Thank you! Perfect cake for Christmas! Made your sugar cookies and snickerdoodles too. Great! My grands loved them! Wish I could send you pictures!

    Reply

    • Natasha's Kitchen
      December 21, 2020

      I’m so glad to hear that Nicki, wish I could see the photos! You can share these photos next time on my Facebook page or group so others can see it too.

      Reply

  • Mary Ann DiPardo
    December 20, 2020

    How do you coat the cranberries w/sugar

    Reply

  • Zena
    December 19, 2020

    Can I do without berries

    Reply

    • Natashas Kitchen
      December 19, 2020

      Hi Zena, it wouldn’t be the same cake. The main ingredient in this recipe is cranberry. I haven’t tried a substitution, but that may work.

      Reply

  • Mona
    December 18, 2020

    My dear Natasha, I tried this recipe tonight, followed all the instructions, and I have to tell you, I never ever eat a Bundt cake as delicious as this one! I took it out of the oven, waited 15 min, remove it from the pan, waited another 5 minutes, and had a taste: melted in my mouth, with the help of my husband and son, half of it was gone. No glaze, no sugared cranberries! Maybe next time, if we can wait enough time to cool down! Thank you for this wonderful, easy and delicious recipe!

    Reply

    • Natashas Kitchen
      December 18, 2020

      You’re welcome! I’m so happy you enjoyed it, Mona!

      Reply

      • Mona
        December 20, 2020

        P.S. The the sugared cranberries turned out perfect, I used them to decorate the second Bundt cake I baked today, as a present, and also I used them to decorate a velvet cake, also meant to be a present! Your recipes are wonderful, Natasha!

        Reply

        • Natasha's Kitchen
          December 20, 2020

          Yay, I’m so happy to hear that, Mona. Thank you for sharing!

          Reply

  • MaryJo
    December 18, 2020

    It must be something about this pandemic, or because here in So. Calif. we are on lockdown AGAIN, but I seem to make everything with a coordinating booze. Great recipe, since we have sooo many navel oranges I used the zest from 3 for the cake, 1 tsp. of orange extract, 2 tsp. of orange oil and 1/4 cup of Grand Marnier. I also use the Saco dry buttermilk all the time with excellent results. I’m too late to respond to the other gals question about it, but it’s fantastic to have on hand so you can make ‘fresh’ buttermilk anytime. The recipe on the container says to use water, but I always use milk. No clue why I do that. Thank you for the recipe!

    Reply

    • Natasha's Kitchen
      December 20, 2020

      You’re welcome, MaryJo. Thanks for sharing that with us and I’m glad too that you liked this recipe.

      Reply

  • ESTHER
    December 18, 2020

    Hi,
    Nat, i first time doing the cake, all was very good, but my sugar cranberries didn’t look as perfect a yours, and from some of them the sugar fell? any suggestion? thanks for the recipe,

    Reply

    • Natasha
      December 18, 2020

      Hi Esther, try to spread them apart and separate as they are drying on either parchment paper or a wire rack that way when you separate them later to roll in sugar they won’t lose their coating. Also, avoid over-drying them as the sugar won’t stick as well.

      Reply

      • Esther
        December 21, 2020

        Yes, i did all the opposite!
        But, i made it, was delicious, brought it in to Church to cut it with my Pastor and family, also, i bought a Vanilla ice cream, every body was impressed with the Cake! Got 2 pkg of cranberries frozen, so, two more cakes to come!

        Reply

        • Natashas Kitchen
          December 21, 2020

          I’m so glad everyone enjoyed it! That’s so awesome!

          Reply

  • Inessa
    December 17, 2020

    Hi ! this is the second time in making this bunt cake! it is delicious, family loves it and so pretty, thank you for the recipe .

    Reply

    • Natasha's Kitchen
      December 17, 2020

      Hello Inessa, I’m glad your family loved this recipe! Thank you so much for your wonderful feedback.

      Reply

      • Deborah
        December 24, 2020

        Hi Natasha, I made this tonight for Christmas tomorrow. My kitchen smelled wonderful while it was cooking. However it looks like one side fell or it didn’t rise like the other side. The top is not even. Can you tell me what I might have done wrong. Help!

        Reply

        • Natasha
          December 25, 2020

          HI Deborah, I haven’t had that happen. Was it spread evenly in the pan before it went into the oven? Also, did you whisk the flour with the rising agents? This helps them get evenly distributed. Finally, if your oven has hot spots that produces uneven baking, you might rotate your pan halfway through baking.

          Reply

        • Natasha
          December 25, 2020

          HI Deborah, I haven’t had that happen. Was it spread evenly in the pan before it went into the oven? Also, did you whisk the flour with the rising agents? This helps them get evenly distributed. Finally, if your oven has hot spots that produce uneven baking, you might rotate your pan halfway through baking.

          Reply

  • Ana
    December 16, 2020

    Made this tonight and it is delicious! I used two loaf pans since I don’t have a bundt pan. Thank you for this great recipe! My entire family loved it.

    Reply

    • Natasha's Kitchen
      December 17, 2020

      I’m glad to hear that you loved the result, Ana!

      Reply

  • Jodi
    December 16, 2020

    Good evening Natasha. I have made this recipe a couple of times and it is a favorite! I made some mini ones today and they sure are pretty with the sugared cranberries. Thanks for sharing this great recipe with us.

    Reply

    • Natasha's Kitchen
      December 16, 2020

      You are most welcome, Jodi. I’m glad that this recipe has become one of your favorites! Thanks for your great feedback.

      Reply

  • Sherry
    December 16, 2020

    Hi Natasha,

    I made this recipe on Sunday (haven’t baked in years). It was so much fun to make and tasted amazing, I think I may have thinned the glaze a bit more that I should but it worked out well.

    I wanted to know how this receipe might work as muffins? Have you tried this?

    Reply

    • Natashas Kitchen
      December 16, 2020

      Hi Sherry, I haven’t tried this as muffins, but I imagine that may work if a few adjustments are made.

      Reply

  • Margie
    December 14, 2020

    How in advance can I make the cake and where should I store before adding decorations. Thanks!

    Reply

    • Natashas Kitchen
      December 14, 2020

      Hi Margie, I keep the cake stored in the refrigerator. The cranberries can get a little soft if covered in the refrigerator for too long. I would decorate with sugared cranberries the same day it’s being served.

      Reply

  • Olya
    December 14, 2020

    Hi Natasha, I need to make 160 mini bundt cakes for this Saturday and thinking of using this recipe. do I need to do anything extra or different to make sure they turn out good? thank you

    Reply

    • Natashas Kitchen
      December 14, 2020

      Wow! That’s quite the order! I would be sure to take each step and make sure you are measuring your ingredients properly! Best of luck!

      Reply

  • Danielle
    December 13, 2020

    Do I need to make any alterations for high altitude? I live 6,000 feet above sea level and I’ve had a lot of issues with baking since moving here. This looks amazing and I really want to make it, I just don’t want a flat cake!

    Reply

    • Natasha's Kitchen
      December 13, 2020

      Hi Danielle, I haven’t tried baking this in high altitude but these tips on High Altitude Baking can help.

      Reply

  • Stella Shindelman
    December 13, 2020

    My family loves it

    Reply

    • Natasha's Kitchen
      December 13, 2020

      Awesome, so glad to hear that, Stella!

      Reply

  • Liz G
    December 12, 2020

    I made this today but substituted the cranberries for blueberries and the orange zest for lemon zest… IT WAS A HIT! loved it. Also my first time using a bundt pan and it came out perfect ! Thanks for the wonderful recipes!

    Reply

    • Natasha's Kitchen
      December 13, 2020

      Very nice, Liz. Great job and thanks for sharing your awesome feedback with us!

      Reply

  • Praj
    December 10, 2020

    Hello Natasha,

    I wanted to try this recipe,was just wondering if I could use vegetable oil?

    Reply

    • Natasha's Kitchen
      December 11, 2020

      I use canola oil or light olive oil but I imagine vegetable oil will work too

      Reply

  • Vickie
    December 10, 2020

    If Fresh and frozen cranberries are not available, can I use dried cranberries?

    Reply

    • Natashas Kitchen
      December 10, 2020

      Hi Vickie, I have only tried it with fresh, but I imagine dried cranberries may work. If you experiment, I would love to know how you like that.

      Reply

  • Thenjiwe
    December 10, 2020

    Hello Natasha. Can I use other type of berries if I don’t have cranberries?

    Reply

    • Natasha
      December 10, 2020

      Hi, that should work with a different kind of berry also. It’s a great base.

      Reply

  • Yuliya
    December 9, 2020

    Made this!! And its soooo goooood!!! Will def make again and again!! I used 1.5 cups sugar, because ran out of sugar. And its perfect too! Thank you so much for perfect recipe and your hard work!!

    Reply

    • Natashas Kitchen
      December 9, 2020

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Abigail
    December 8, 2020

    Hi,Natasha. Can I use a tube pan instead of a bundt pan?

    I don’t have a bundt pan but I do have a tube pan.

    Reply

    • Natashas Kitchen
      December 8, 2020

      Hi Abigail, I haven’t tried it in a tube pan to advise but I imagine it would work similarly to a bundt pan.

      Reply

    • Ramya Pasumarthy
      June 30, 2021

      How to make buttermilk?

      Reply

      • Natasha's Kitchen
        July 1, 2021

        You can make your own buttermilk at a ratio of 1 cup whole milk to 1 Tbsp fresh lemon juice. Combine and let it sit 10 minutes to curdle then stir and use.

        Reply

  • Lillian
    December 8, 2020

    Made this with modifications (used Craisins soaked in OJ and did not put any berries on top). This cake turned out PERFECT. A simple cake that looks Christmas-elegant. Awesome cake texture with the moist inside and sugary lightly crunchy outside. Adding this to our Christmas morning grazing! Natasha explains everything you need to know about making the recipe work for you in high detail, which I definitely appreciate, while she also makes it easy!

    Reply

    • Natashas Kitchen
      December 8, 2020

      That’s so great, Lillian! Thank you so much for sharing that wonderful review with me!

      Reply

  • Nelly
    December 7, 2020

    Can this cake be made in advance et freeze? Thank you for your wonderful recipes!

    Reply

    • Natashas Kitchen
      December 7, 2020

      Hi Nelly, we have only made this fresh. If you happen to experiment, I would love to know how you like that.

      Reply

  • Pauline SG
    December 7, 2020

    Just made this last night and it was a huge success! Everyone LOVED it! I am not a huge fan of cranberries, but my husband is….and after this cake so am I! I didn’t change a thing other than adding almost a cup more of cranberries since I didn’t want them to go to waste (wasn’t sure what else to do with a cup of cranberries :-)). Thank you for this super easy recipe! Will make this again for a friend for Christmas, too.

    Reply

    • Natashas Kitchen
      December 7, 2020

      You’re welcome, Pauline! I’m so glad you all enjoyed this recipe! It sounds like you found a new family favorite!

      Reply

    • CHERYL
      December 10, 2020

      You could have frozen them for the next time.

      Reply

  • Michele McCreadie
    December 7, 2020

    Hi Natasha, I made this cake yesterday but couldn’t use fresh cranberries as I live in South Africa (not easy to find) I was out of dried cranberries so I used chopped medjool dates. It was amazing. (dates and orange zest…. what a wonderful combination!) Thank you so much for this delicious recipe. I love all your recipes…… you are a wonderful chef 🙂

    Reply

    • Natasha's Kitchen
      December 7, 2020

      Oh, that’s so nice! I haven’t tried that before, thanks for sharing that with us. It is so helpful for others who cannot find cranberries too. Thanks, Michele!

      Reply

  • Maryam
    December 6, 2020

    Hey Natasha I have a request from you…my freind gifted me a waffle machine recently…I tried making waffles from various recipies…but could not get the perfect crispy waffle… please.. I want a recipe for perfect ,crispy and tasty waffle…and Thankyou for such awesome recipes…Maryam…

    Reply

    • Natasha's Kitchen
      December 7, 2020

      Hi Maryam, that’s a nice gift to receive from a friend. I only have this Whole Wheat Waffle recipe at the moment but I’ll take note of your suggestion.

      Reply

      • Maryam
        December 8, 2020

        Thanks I’ll try this

        Reply

  • Maryam
    December 6, 2020

    Hey Natasha I have a request from you …please.. I want a recipe for crispy waffles…my friend gifted me waffle machine recently….I tried making waffles from YouTube and Google but they turned out soft not crispy..I know your recipe will be great and I will be able to make crispy waffles…. And Thankyou for this awesome recipe…maryam

    Reply

    • Natasha's Kitchen
      December 8, 2020

      Thanks for your suggestion, Maryam. I’ll make a note of that.

      Reply

  • Marian Sabonjian
    December 6, 2020

    I made this cake for my sister’s birthday and everyone loved it!
    Such a Christmasy cake!

    Reply

    • Natasha's Kitchen
      December 7, 2020

      Hello Marian, so nice to hear that! Happy Birthday to your sister and I’m glad that everyone enjoyed this beautiful cake.

      Reply

  • John Verlich
    December 6, 2020

    Can I make the sugared cranberries ahead of time ?

    Reply

    • Natasha's Kitchen
      December 6, 2020

      Hi John, yes you may. You can store cranberries covered at room temperature in a cool, dry environment for up to 2 days. If the sugar starts looking moist, you can re-roll them in a little more sugar to freshen them up.

      Reply

  • LIZ H.
    December 5, 2020

    Can this be made in loaf pans? Been looking for a moist cran orange cake recipe for years and this looks like a winner!

    Reply

    • Natasha's Kitchen
      December 6, 2020

      Hi Liz, I imagine that would work! If you test it out, I would love to know how you like it.

      Reply

  • Anne
    December 5, 2020

    Do you purchase sugared cranberries or put sugar on the raw ones

    Reply

  • Carol Quinlan
    December 5, 2020

    Are you planning any Christmas cookie recipes!

    Reply

    • Natashas Kitchen
      December 5, 2020

      Hi Carol! We have one right HERE! We also have our Christmas cookie roundup HERE. I hope you love this recipe!

      Reply

  • Teri
    December 5, 2020

    can you substitute frozen cranberries for the fresh cranberries?

    Reply

    • Natasha's Kitchen
      December 6, 2020

      Hi Teri, yes that would work well too and there is no need to thaw.

      Reply

  • Natia
    December 5, 2020

    Hello, can you publish this recipe in grams? Thank you

    Reply

    • Natashas Kitchen
      December 5, 2020

      Hi Natia, most of our recipes have the metric conversion option on the printable recipe card. We are working through the rest, but as you can imagine, they take some time.

      Reply

  • Shelly Resendes
    December 5, 2020

    Hello beautiful Natasha. This receipt looks simple and delicious 😋 to make. Can’t wait to make this cake 🍰
    Can I used regular milk, like half and half milk?
    Love all your amazing receipts. Thanks for sharing with me. Much appreciated. You rock hun! Keep up the great work! Much love ❤️ and blessings 🙏 to you and your beautiful family. Stay well and safe! ❤️🙏🤗

    Reply

    • Natasha's Kitchen
      December 6, 2020

      Hello Shelly, you can also make your own buttermilk at a ratio of 1 cup whole milk to 1 Tbsp fresh lemon juice. Combine and let it sit 10 minutes to curdle then stir and use.

      Reply

  • Susan
    December 5, 2020

    where can I purchase the mixing bowl set and the green spatula that you use in the cranberry buddy cake video?

    Reply

  • Cheryl B
    December 5, 2020

    A couple quick questions…
    1. If the cake is not going to be served right away, is it still okay to decorate it right away with the sugared cranberries or will they affect the cake…make it mushy from moisture?

    2. Is it best to store the cake at room temp or in the frig?

    Thanks for your help!

    Reply

    • Natasha
      December 8, 2020

      Hi Cheryl, I keep the cake stored in the refrigerator. The cranberries can get a little soft if covered in the refrigerator for too long. I would decorate with sugared cranberries the same day it’s being served.

      Reply

      • Cheryl B
        December 9, 2020

        Thank you for that information, Natasha.
        This cake and the sugared cranberries are just delicious!!! Thanks for another great (and this time festive) recipe! <3

        Reply

  • Winnie
    December 4, 2020

    I love your recipe. I can’t wait to make one. If I don’t have buttermilk, can I use regular milk instead? Thank you so much.

    Reply

    • Natasha's Kitchen
      December 6, 2020

      Hi Winnie, you can also make your own buttermilk at a ratio of 1 cup whole milk to 1 Tbsp fresh lemon juice. Combine and let it sit 10 minutes to curdle then stir and use.

      Reply

      • susan dowd
        December 7, 2020

        Can’t wait to make this cake! Because I live 20 mi from town I bought dried buttermilk. I haven’t used it yet but wanted to share the idea. It’s from THE SACO PANTRY it’s called Cultured Buttermilk Blend. Ingredients: a cultured blend of sweet cream churned buttermilk, sweet dairy whey & lactic acid.
        What do you think of this Natasha? Thank you, Susan

        Reply

        • Natashas Kitchen
          December 7, 2020

          Hi Susan, without testing that it is hard to say but I’d love to know how it works out if you test this!

          Reply

  • Ankita
    December 4, 2020

    Hey i am watching ur recipes since long and love the way how easily you bake everything… u are just a rocking baker and a rocking mum….i am looking forward to bake this recipe but i just want to know can the egg be replaced as i don eat..plz reply

    Reply

    • Natashas Kitchen
      December 5, 2020

      Thank you! I’m glad you’re enjoying our recipes! I have not tried this with an egg substitute to advise. If you experiment I would love to know how you like that.

      Reply

  • Naheed
    December 4, 2020

    Love all your recipes. Can I make this in loaf pan instead.

    Reply

    • Natashas Kitchen
      December 4, 2020

      Hi Naheed, I imagine that would work! If you test it out, I would love to know how you like it.

      Reply

  • Erin
    December 4, 2020

    What a beautiful cake that tastes great. So yummy for the holidays!

    Reply

    • Natashas Kitchen
      December 4, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

      • Nyree
        December 5, 2020

        Hi Natasha. Thank you for your fabulous recipes. Can I use vegetable oil?

        Reply

        • Natasha's Kitchen
          December 6, 2020

          I use canola oil or light olive oil but I imagine vegetable oil will work too

          Reply

  • Betsy
    December 4, 2020

    I LOVE the fresh cranberries in here! I love the texture and flavor…so different from dried cranberries! Delicious cake, too. Yum!!

    Reply

    • Natashas Kitchen
      December 4, 2020

      And it looks great too! Seriously so good! I can’t wait to make it again!

      Reply

  • Beth
    December 4, 2020

    Oh my goodness this looks delicious and yummy! My family is going to love this recipe! I can’t wait to make this with my daughter!

    Reply

    • Natashas Kitchen
      December 4, 2020

      I hope you love this recipe, Beth! Thank you for that wonderful review!

      Reply

  • janet
    December 4, 2020

    Do you think I could add some white chocolate chips How many? Thank you very much!

    Reply

    • Natasha
      December 4, 2020

      Hi Janet, I haven’t tested this with white chocolate chips so you will have to experiment. Let me know how it turns out.

      Reply

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