Bright, festive, and filled with zesty flavor, this Cranberry Bundt Cake Recipe is the ultimate holiday dessert centerpiece. A moist orange-scented crumb and tart cranberries create irresistible contrast.
Finished with a luscious orange glaze and sparkling sugared cranberries, this bundt cake brings elegance and cheer to any winter gathering or cozy Sunday brunch.
Star Players in This Cranberry Bundt Cake Recipe
- Fresh cranberries – Their tart pop balances the sweet cake and gives bursts of bright, juicy flavor in every bite.
- Orange zest – Infuses the batter and glaze with citrusy aroma, enhancing the cake’s holiday flair.
- Buttermilk – Adds rich moisture and a subtle tang, resulting in a tender crumb.
- Unsalted butter – Melted for a dense yet soft texture, giving that rich, homemade taste.
- Vanilla extract – A background note that rounds out the sharpness of the citrus and berries.
How to Make It: Cranberry Bundt Cake Recipe, Simplified
Start by whipping eggs and sugar until pale and fluffy, then blend in oils, melted butter, and vanilla. Stir in the buttermilk for a silky base.
Next, whisk together the dry ingredients and gently fold them into the wet mix. Add in flour-dusted cranberries and fresh orange zest.
Bake in a generously buttered bundt pan until golden and springy. Cool, invert, and finish with a glossy orange glaze. Top with sugared cranberries for festive sparkle.
Baker’s Secrets and Tasty Twists
Tossing cranberries with flour keeps them from sinking during baking, ensuring they’re evenly dotted throughout the cake. For a citrus punch, substitute lemon zest or a splash of orange liqueur. If you’re out of buttermilk, a mix of milk and lemon juice will do in a pinch.
Add chopped nuts like pecans or walnuts for crunch, or swirl in a spoonful of orange marmalade before baking for a jammy ribbon. This cake also welcomes a dusting of powdered sugar if you want to skip the glaze.
Sweet Leftovers: How to Store and Enjoy Again
Wrap leftover slices in plastic or place in an airtight container to keep the cake moist for up to 4 days at room temperature. For longer storage, freeze tightly wrapped individual slices for up to 2 months.
To enjoy again, let thaw at room temperature or warm gently in the microwave for a few seconds to restore that soft, buttery texture. The glaze may melt slightly, adding an extra burst of citrus flavor.
Cranberry Orange Bundt Cake
Ingredients
For the Cranberry Orange Cake:
- 1 Tbsp orange zest from one orange, plus extra for garnish
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 cup buttermilk at room temperature
- 1/3 cup light olive oil or canola oil
- 2 cups fresh cranberries rinsed, dried, and lightly coated in 1/2 Tbsp flour
- 1 tsp baking powder
- 3 large eggs at room temperature
- 2 tsp vanilla extract
- 12 Tbsp unsalted butter melted and cooled
- 2 cups granulated sugar
- 1/2 tsp salt
For the Orange Glaze and Garnish:
- 1 tsp orange zest
- 1 1/2 cups powdered sugar
- 1 cup sugared cranberries optional
- 3 Tbsp fresh orange juice adjust for desired glaze consistency
Instructions
- Set your oven to 350°F and position a rack in the center. Prepare a bundt pan by coating it with butter and flour, ensuring all excess is removed.
- In a stand mixer or large bowl, whip eggs and granulated sugar on high speed for three minutes until the mixture turns pale.
- Gradually incorporate the oil, followed by the melted butter, then vanilla extract, mixing thoroughly after each addition. Blend in the buttermilk until the mixture is smooth.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Slowly mix the dry components into the wet mixture on low speed until just combined, avoiding overmixing.
- Fold in the cranberries and orange zest gently until evenly distributed.
- Transfer the batter to the prepared bundt pan, smoothing the top. Bake for 55 to 60 minutes, or until a toothpick inserted near the center emerges with a few moist crumbs. Let it cool in the pan for 15 minutes before inverting onto a wire rack. Allow to cool completely.
- For the glaze, stir together powdered sugar, orange juice, and zest in a small bowl until smooth and thick yet pourable. Adjust the consistency as needed with additional juice or sugar. Drizzle over the cooled cake.
- Optionally, top with sugared cranberries and extra orange zest before serving.
