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Cranberry Orange Bundt Cake

Cranberry Orange Bundt Cake with Orange Glaze

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 30 reviews
  • 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! Fresh cranberries add a burst of bright, tart flavor that pairs perfectly with the oranges.



  • 2 1/2 cups (350 g) all-purpose flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/3 cups (267 g) granulated sugar
  • 2 Tbsp fresh orange zest
  • 10 Tbsp (140 g) unsalted butter, at room temperature
  • 2 large eggs (100 g), at room temperature
  • 1 cup (240 g) buttermilk, at room temperature
  • 1/4 cup (60 g) freshly squeezed orange juice
  • 1 tsp (4 g) vanilla extract
  • 1 1/4 cups (138 g) fresh cranberries, halved

Sugared Cranberries

  • 2 Tbsp (25 g) granulated sugar
  • 2 Tbsp (30 g) water
  • 1/2 cup (55 g) fresh cranberries
  • 1/4 cup (50 g) granulated sugar 

Orange Glaze

  • 1 Tbsp (14 g) unsalted butter, melted
  • 1/8 tsp salt
  • 1 tsp fresh orange zest
  • 1 1/2 Tbsp (22 g) fresh orange juice
  • 3/4 cup (90 g) powdered sugar


  1. Preheat oven to 350°F and generously butter and flour a 10-cup bundt pan (or use baking spray with flour).
  2. Make bundt cake: Whisk together flour, baking powder, baking soda, and salt in a medium bowl; reserve one tablespoon flour mixture to toss with cranberries.
  3. Combine sugar and orange zest in a food processor and pulse for 1 minute until zest is finely ground. Combine orange-sugar 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.
  4. Spoon batter into prepared bundt pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles.
  5. Bake bundt cake 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. If using frozen cranberries, baking will be approximately 5 minutes longer. Cool in pan on a wire rack for 15 minutes; carefully invert onto rack and cool completely. (If desired, make orange syrup to brush over the cake – see note below.)
  6. Make sugared cranberries: Place a wire rack over a parchment-lined baking sheet. Combine 2 tablespoons (25 g) 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 1/4 cup (50 g) sugar to coat. Transfer to a clean baking sheet and let dry for 1 hour before using.
  7. Make orange glaze: Whisk together melted butter, salt, orange zest and juice, and powdered sugar in a small bowl until smooth. Drizzle glaze over cake and and let set before topping with sugared cranberries and serving.
  8. Store leftovers in an airtight container at room temperature up to 2 days.


Cranberries: If your cranberries are small, leave whole. You can use fresh or frozen cranberries for the cake. If you’re using frozen cranberries, simply add them to the batter still frozen (no need to thaw them first). The sugared cranberries for the garnish do need to be made from fresh cranberries, so you can skip that step if all you have on hand is frozen.

Optional orange syrup: Combine 3 tablespoons (45 g) orange juice and 3 tablespoons (38 g) sugar in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup thickens, about 4 minutes. Carefully invert cake onto rack and brush the warm cake with orange syrup. Let cool completely before glazing.

Make Ahead: You can make the cake in advance. Once fully cool, wrap well in plastic wrap and a freezer bag and freeze up to 2 months. The day before serving, move the cake to the refrigerator (still wrapped to prevent condensation) and defrost overnight. Bring to room temperature, remove plastic wrap, and add the orange glaze. 

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