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Cranberry Orange Bundt Cake

A moist and tender bundt cake infused with bright citrus flavor and studded with tart cranberries, finished with a zesty orange glaze—ideal for festive occasions.
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Prep Time 15 minutes
Cook Time 1 hour
Chill time 15 minutes
Total Time 1 hour 30 minutes

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.