cranberry orange bundt cake

Golden and finely crumbed, bursting with citrus and jeweled cranberries, this cranberry orange bundt cake is the best for the holiday season!

Cranberry Orange Bundt Cake

Dressed up with a drizzle of sweet orange glaze and sparkling sugared cranberries, this beauty makes a gorgeous table centerpiece and a wonderfully festive holiday dessert.

Cranberry Orange Bundt Cake

The Best Cranberry Orange Bundt Cake

  • Bring all of your cake ingredients to room temperature before beginning. When your butter, eggs, and buttermilk are all at room temperature, they mix together uniformly.
  • Use fresh and sweet oranges for this bundt cake – you’ll need both orange zest and freshly squeezed orange juice.
  • For an added burst of citrus flavor, I like to make my own orange-sugar. To infuse the sugar, simply combine sugar and orange zest in a food processor and pulse for 1 minute until the orange zest is finely ground and the sugar is fragrant.
  • Bake cake until golden and the top springs back to the touch. A tester inserted in the center should come out with a few crumbs attached. Your baking time may vary depending on the shape of your bundt pan, so start testing for doneness after 45 minutes.
  • While the cake bakes, make the sugared cranberries for the topping. Once the cake is completely cool, drizzle with orange glaze and top with sugared cranberries. Enjoy!

Sugared Cranberries

  • Place a wire rack over a parchment-lined baking sheet.
  • Combine sugar and water in a small saucepan and bring to a simmer, stirring until the sugar is completely dissolved.
  • Add cranberries to the saucepan and coat completely in the simple syrup. Use a slotted spoon to transfer the cranberries to the wire rack. 
  • Separate the cranberries into a single layer, spaced 1-inch apart. Let dry for 1 hour, then roll the cranberries in sugar to coat.
  • Transfer sugared cranberries to a clean baking sheet and let dry for 1 hour before using.
Cranberry Orange Bundt Cake
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Cranberry Orange Bundt Cake

Cranberry Orange Bundt Cake

  • Author: Laura Kasavan
  • Prep Time: 35 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


Golden and finely crumbed, bursting with citrus and jeweled cranberries, this is the BEST cranberry orange bundt cake for the holiday season!



  • 2 1/2 cups flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/3 cups sugar
  • 2 Tbsp fresh orange zest
  • 10 Tbsp unsalted butter, at room temperature
  • 2 large eggs, at room temperature
  • 1 cup low-fat buttermilk, at room temperature
  • 1/4 cup freshly squeezed orange juice
  • 1 tsp vanilla extract
  • 1 1/4 cups fresh cranberries, chopped

Sugared Cranberries

  • 2 Tbsp sugar
  • 2 Tbsp water
  • 1/2 cup fresh cranberries
  • 1/4 cup sugar


  • 2/3 cup powdered sugar
  • 1/8 tsp salt
  • 1 1/2 Tbsp fresh orange juice


  1. Preheat oven to 350°F and spray a 10-cup bundt pan generously with nonstick spray. Whisk together flour, baking powder, baking soda, and salt in a medium bowl; reserve one tablespoon flour mixture to toss with cranberries.
  2. Combine sugar and orange zest in a food processor and pulse for 1 minute; combine with butter in a large mixer bowl and beat on medium speed until pale and fluffy. Reduce speed to low and add eggs one at a time. Combine buttermilk, orange juice, and vanilla in a small bowl. Beat in flour mixture in three additions, alternating with buttermilk mixture (begin and end with flour mixture), just until incorporated. Toss cranberries with reserved flour mixture and gently fold into batter.
  3. Spoon batter into prepared bundt pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles. Bake for 45 to 50 minutes, until cake is golden, springs back to the touch, and a tester inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 15 minutes; carefully invert onto rack and cool completely.
  4. While the cake bakes, make the sugared cranberries. Place a wire rack over a parchment-lined baking sheet. Combine sugar and water in a small saucepan and bring to a simmer, stirring until the sugar is completely dissolved. Add cranberries to the saucepan and coat completely in the simple syrup. Use a slotted spoon to transfer the cranberries to the wire rack. Separate the cranberries into a single layer, spaced 1-inch apart. Let dry for 1 hour, then roll the cranberries in sugar to coat. Transfer to a clean baking sheet and let dry for 1 hour before using.
  5. For the glaze, whisk together powdered sugar, salt, and orange juice in a small bowl. Drizzle glaze over cooled cake and let set before topping with sugared cranberries and serving. Store leftovers in an airtight container at room temperature.


The equipment section above contains affiliate links to products I use and love!

Keywords: Cranberry, Orange, Bundt, Bundt Cake

Festive cranberry orange recipes you’ll love:

Cranberry Orange Muffins
Cranberry Orange Shortbread Cookies
Cranberry Orange Cream Scones

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  1. Oh Laura, this cake is so bright and cheery and just perfect for Christmas! I love the flavors and those sugared cranberries too! I hope you and your family have a wonderful holiday!

  2. This just screams the holidays!!! Wishing you the best Christmas ever!!! Sending you lots of love. xoxo

    1. I got the email featuring this cake today and decided to make it for my wife. Oh my god it is so delicious. She loved it and so did I. I did make a slight change though, sorry!!! I added some of the left over orange zest to the glaze, it tastes amazing. By the way, yes those sugar cranberries are very good, I kept eating them while glazing and cooling of the cake.

  3. i love how the sugared cranberries just make the cake sparkle! bundt cakes are gorgeous alone, but adding the cranberries really add to the festiveness (:

  4. Made this cake last week. It was fabulous! So pretty too. Wish I could post a picture. Thanks for the recipe.

  5. When I saw this post in my email I got really excited ! Cranberry and orange is a classic combination but you took it to the next level with your stunning bake !! Sugared cranberries and orange glaze ! Gorgeous ????

  6. What a spectacular cake! It deserves to be the centerpiece on the holiday table! This flavor combo is just perfect for the holidays.

  7. Absolutely beautiful and my favourite flavour combination ever! What a lovely centrepiece for the holiday table.

  8. Those sugared cranberries get me every time. They are just so gorgeous and they make the best crown for this stunner of a cake.

  9. What a scrumptious holiday cake! So much seasonal flavor, who could resist a piece? Love that this a dessert that would be easy to transport to any gathering.

  10. Stunningly gorgeous Christmas holiday Bundt cake, Laura! Cranberries and orange are my ultimate favorites when combined in holiday baking or even roasting a turkey! It just isn’t the holidays without cranberries and citrus. Your styling and photography always inspires. Just beautiful. Wishing you and yours a meaningful and joyous Christmas holiday season!

  11. WOAH! That is the most beautiful Christmas cake I’ve ever seen.

    I’m definitely not keen on the traditional Christmas cake – so this is right up my alley! Furthermore, it’s far more beautiful than the traditional and would look beautiful in the centre of the table!

    Happy holidays!

  12. I love serving a bundt cake, especially at a party because it is a sturdy cake that is easily sliced by guests themselves. Yours sounds perfect for the holidays. Merry Christmas, Laura.

  13. Ooh that bundt cake shape is gorgeous!! And this is so perfectly festive. Merry Christmas Laura!! 😀

  14. i love bundt cakes!! i’ll take a slice over a slice of layer cake anyday. and it’s so pretty! cranberry and orange is SUCH a fantastic combination for the season! Xx

  15. What a stunning cake! I love bundts and the combo of orange and cranberries! Those sugared cranberries are sooooo pretty! Like they were dusted in snow!

  16. I made this for a party yesterday using Gluten free flour and it turned out wonderful. It was a big hit. All the flavors come out and help make it a perfect holiday cake. Thank you for this recipe!

  17. Last year, I made this as written & it turned out gorgeous and delicious. This year, I made a few modifications. I replaced a bit of the orange juice in the cake with orange liqueur and added a drop or two of orange flavoring. I also replaced just a bit of the oj in the glaze with orange liqueur. The flavor isn’t as subtle as the original, but still yummy. Thanks for a wonderful & impressive recipe!

    1. Thanks so much, Hunter! So glad you enjoyed the cake – your variations sound delicious. Have a wonderful holiday season!

  18. I just tried this after searching and searching for a good cranberry-orange bundt cake recipe, and I’m so glad I kept searching until I found this! Even though I overcreamed the butter and suger, the cake is so fluffy without being dry at all, and the orange is much subtler than expected, making it taste like an actual delicious cake rather than a bomb of orange flavor being dropped on your tongue in cake disguise. Thank you for this recipe! I have two questions – even though I coated them in the flour mixture, most of my cranberries still sunk to the top of the bundt rather than being evenly distributed all over. Do you have any tips for that? Also, what is your advice on freezing this?

    1. Hi Myrthe, thanks so much – so glad to hear that you liked the cake! 🙂 I’m not sure why the cranberries sunk – usually the flour helps with that, but you could also try tossing them in a few teaspoons of cornstarch next time. If you haven’t glazed the cake yet, then I would freeze it unglazed. However, if you have leftover slices, you can freeze them flat on a baking sheet and then wrap well for longer storage.

  19. DELICIOUS! Before this I was of the opinion that it wasn’t dessert if it wasn’t chocolate but this is possibly the best dessert I have ever had! It’s beauty definitely equaled it’s taste as well! Thank you for the wonderful recipe that I will be making again on Christmas!

  20. Laura, have you ever frozen this cake then added the glaze and sugared cranberries when defrosted? I would like to bake this cake in advance for an upcoming holiday party to save me some time on the day of the party. Any advise?



    1. Hi Lisa! Yes, you can make the cake in advance. Once fully cool, wrap well and freeze. The day before your party, move the cake to the refrigerator (still wrapped to prevent condensation) and defrost overnight. Bring to room temperature, remove plastic wrap, and glaze. Hope that helps! 🙂

  21. This cake not only tasted delicious but was picture perfect! Such a festive cake for the holidays! So moist!

  22. Made this bundt cake for Thanksgiving and it was a hit! Super flavorful and I love your tip about grinding the orange zest with the sugar. Next time I’ll make a second cake to freeze!

  23. Always a drool worthy recipe 🤤😅. I can’t wait to make this 🤗 and from all of the comments here,I do believe that I will not be disappointed 😉. Thank you Laura for sharing all of your wonderful recipes with us all ✌

  24. Laura, your recipes are amazing. I have a question about this cake. I just found out that one of my friends love anything cranberry orange flavor. Then, I saw this cake which would be good for her birthday. Unfortunately, her birthday is in April. Can I use frozen cranberries?

    1. Thanks Linda! 🙂 You can use frozen cranberries for the cake – simply add them in still frozen. The sugared cranberries for the garnish need to be made from fresh cranberries, so in this case you can just skip them. Hope that helps!

  25. This is a fantastic recipe! I love the small details that help bring out the flavor of the cake!

  26. This is the first recipe that I’ve made from Tutti Dolci and have to say I was super impressed! Being a baker myself, I hesitate trying new recipes but this recipe was absolute perfection! The cake was bursting with flavor from the perfect amount of cranberries and just the right amount of orange. The cake itself was super moist and just delicious! I’ll be making this one on repeat for years to come!

  27. I made this for a dinner party and it was so good my husband asked me to make another one just for us! I doubled the glaze the second time, because it was so good we wanted more of it. Thank you for sharing this recipe!

  28. Made as gluten free: use 2 C King Arthur baking blend, 1/2C almond flour, about 1/4t Xantham gum (plus addition of chopped almonds and dark chocolate)… This was AMAZING. I didn’t even use the glaze or sugared cranberries.

  29. Such a wonderful cake! Tasted amazing and the texture was perfect. I used “Magic Cake Release” to make sure this beauty came out in one piece. I plan on making another one very soon! Thank you for sharing this wonderful recipe!

  30. This cake is so festive and delicious, a favorite that I’ve been making for the past several years!

  31. This cake is amazing! Soft and moist and the flavors of the orange zest, freshly squeezed orange juice, and tart cranberry are wonderful. Such a great recipe!

  32. What a great cake! My family loved it and wants me to make it again next week for Christmas. It was delicious and fun to make. I enjoyed making the orange glaze and sugared cranberries. It is not only a holiday cake but also for any time of the year and it is beautiful, I even took pictures it was so pretty! Thank you!

    1. This cake is amazing! I took it to a holiday party last year and people have been asking for me to make it again this year, except the pandemic hit. I was curious if these could be made into mini bundt cakes that I can drop off at friend’s doors, and if so, what would you suggest for a baking time?

      Thank you in advance!

  33. Beautiful cake! So moist and flavorful and the sugared cranberries make such a beautiful topping. Highly recommend!

  34. This is an amazing recipe — nice work. It involved things I had never done and it was a nice gentle introduction. You present a thorough and accurate set of instructions, and it came out perfect and delicious on the first (and the second, and the third) try — makes a lovely holiday drop-off gift.

  35. I made this last year and it was both beautiful and delicious. All of my guests asked for the recipe. I followed it to a T and although time consuming, it was well worth it. I would like to make this again for New Years and am wondering if anyone has tried making any or all of the recipe ahead of time?

    1. Hi Christine, thank you so much! 🙂 You can make the bundt cake ahead one day ahead. Store the baked cake at room temperature overnight and glaze the next day before serving. The sugared cranberries can also be made ahead and stored in an airtight container at room temperature.

  36. I have been making this cake for almost 4 years and everybody in my family loves it. Definitely recommend making it!

  37. I’ve been making this cake for the last three years. We currently have a cranberry shortage in Texas, luckily I was forward thinking at Thanksgiving and froze a bag of cranberries, I’ve now made this cake with both fresh and frozen cranberries both turned out fabulous! Thank you so much for sharing, my family and I love this cake!

  38. I really want to make this but fresh cranberries are hard to find this time of year. Any suggestions for using dried (maybe reconstituting them)?

    1. Hi Linda, I recommend using frozen cranberries (no need to thaw them first). If you do want to use dry cranberries, I would try soaking them in orange juice. Microwave 20-30 seconds, then let stand for 5 to 10 minutes before using.