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:
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 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
4.96 from 228 votes
Author: Natasha Kravchuk
Cranberry Bundt Cake with a soft and moist crumb, orange glaze, and fresh cranberries. Cranberry Orange Cake is the perfect holiday dessert.
Prep Time: 15 minutes mins
Cook Time: 1 hour hr
Chilling Time: 15 minutes mins
Total Time: 1 hour hr 30 minutes mins
Ingredients
Servings: 12 people
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
497kcal Calories76g Carbs5g Protein20g Fat9g Saturated Fat74mg Cholesterol190mg Sodium144mg Potassium2g Fiber50g Sugar466IU Vitamin A5mg Vitamin C57mg Calcium2mg Iron
- Full Nutrition Label
- Nutrition Disclosure
Nutrition Facts
Cranberry Bundt Cake Recipe
Amount per Serving
Calories
497
% Daily Value*
Fat
20
g
31
%
Saturated Fat
9
g
56
%
Cholesterol
74
mg
Sodium
190
mg
8
%
Potassium
144
mg
4
%
Carbohydrates
76
g
25
%
Fiber
2
g
8
%
Sugar
50
g
56
%
Protein
5
g
10
%
Vitamin A
466
IU
9
%
Vitamin C
5
mg
6
%
Calcium
57
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: cranberry bundt cake, cranberry cake, cranberry orange cake
Skill Level: Easy
Cost to Make: $$
Calories: 497
Natasha Kravchuk
