Name: Cranberry Bundt Cake Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 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 cup 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); 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)

I absolutely adore sharing this Cranberry Bundt Cake Recipe with anyone looking for a dessert that’s bursting with bright, festive flavors while still feeling wonderfully comforting. I love how the tartness of fresh cranberries plays beautifully with the subtle warmth of orange zest and the soft, tender crumb of a perfectly baked bundt cake. It’s a treat that feels special enough for holidays and family gatherings, yet simple enough to make any day feel a little more celebratory. This cranberry bundt cake has quickly become one of my all-time favorite recipes to bake and share, and I think you’ll feel the same once you try it.

Why You'll Love This Cranberry Bundt Cake Recipe

From the very first bite, I’m always amazed by how the combination of tangy cranberries and zesty orange elevates this cake’s flavor profile. The sweet and citrusy notes balance the natural tartness of the fruit, creating a lively and refreshing taste that you don’t get with more traditional bundt cakes. It’s a flavor that feels bright and festive without being overpowering, perfect for the fall and winter months but just as delightful any time you crave something fruity and sweet.

One of the things I love most about this Cranberry Bundt Cake Recipe is how straightforward the preparation is. Even if you’re not an experienced baker, the steps are clear and manageable, and the ingredients are ones I almost always have on hand, which means you can whip this cake up with very little fuss. The batter comes together quickly, and I especially appreciate that the cranberries are tossed in flour before folding them in, which helps them distribute evenly throughout the cake without sinking or bleeding too much color.

This cake is such a versatile crowd-pleaser that I reach for it during various occasions—from casual weekend coffee chats to festive holiday dinners or even as a thoughtful homemade gift. What makes it stand out to me is the combination of its beautiful presentation thanks to the bundt pan’s design, the festive cranberry-red speckles inside, and the simple yet elegant orange glaze drizzled on top. It’s a guaranteed showstopper, and I know it will bring both comfort and joy to your table.

Ingredients You'll Need

The image shows an overhead view of various baking ingredients placed neatly on a white marbled surface. There are three glass measuring cups containing white flour, white sugar, and milk, all with clear textures. A clear glass measuring cup is filled with bright red cranberries, sitting in the front right. At the center is a small clear bowl filled with light yellow oil. Below that, three brown eggs sit close together. Two sticks of pale yellow butter are placed next to a small wooden bowl with a pinch of salt. A vanilla extract bottle is near the eggs, and a single whole orange sits near the top right corner. Each item is clearly visible with soft natural light highlighting their textures. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients for this cake is a breeze since they’re all classic pantry staples, but each one plays an important role. They come together to create a moist texture, a rich buttery flavor, and that fresh pop of cranberry and citrus that makes this Cranberry Bundt Cake Recipe so special.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

3 large eggs (room temperature): Adding eggs at room temperature helps create a smooth, airy batter for a tender crumb.
2 cups granulated sugar: This provides the perfect level of sweetness to balance the tart cranberries.
12 tablespoon unsalted butter (melted, not hot): Melted butter adds richness and keeps the cake moist without being greasy.

⅓ cup light olive oil or canola oil: The oil contributes to a soft texture and keeps the crumb light.
2 teaspoon vanilla extract: Vanilla warms and deepens the overall flavor profile.
1 cup buttermilk (room temperature): Buttermilk introduces a subtle tang and reacts with baking soda for a light rise.

3 cups all-purpose flour: The base of the structure, it allows the cake to hold its shape while staying tender.
1 teaspoon baking powder: Helps the cake rise evenly and become fluffy.
½ teaspoon baking soda: Works with the buttermilk to give the cake its perfect lift.

½ teaspoon salt: Enhances and balances all the sweetness and citrus notes.
1 tablespoon orange zest (from 1 orange, plus more for glaze): Offers fresh citrus aroma and flavor that brightens the cake beautifully.
2 cups fresh cranberries (rinsed, dried, and tossed with ½ tablespoon flour): The star ingredient that adds tart bursts and pretty color throughout the cake.

1 ½ cups powdered sugar: Used for the glaze to add sweetness and a lovely finish.
3 tablespoon freshly squeezed orange juice (or to reach desired consistency): Provides natural acidity and flavor to the glaze.
1 cup sugared cranberries (optional garnish): A festive decoration that adds crunch and sparkle when serving.

Directions

Step 1: Preheat your oven to 350˚F and position the rack in the center. Then generously butter and flour your bundt pan, making sure to tap out any excess flour—this helps prevent sticking and ensures your cake will release effortlessly.

Step 2: In a large mixing bowl, beat together the eggs and granulated sugar on high speed for about 3 minutes. You want the mixture to become pale and fluffy, which creates a light and airy base for the cake batter.

Step 3: Slowly add in the olive oil, then the melted butter (make sure it’s cooled slightly to avoid cooking the eggs), followed by the vanilla extract. After each addition, blend well to fully incorporate the ingredients. Finally, stir in the buttermilk until everything is smooth and well combined.

Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients in batches on low speed, mixing just until no flour streaks remain—avoid overmixing to keep the cake tender.

Step 5: Toss the cranberries with ½ tablespoon of flour to prevent them from sinking and bleeding too much color. Gently fold the cranberries and 1 tablespoon of orange zest into the batter, distributing them evenly without breaking the berries.

Step 6: Pour the batter into your prepared bundt pan, smoothing out the top with a spatula. Bake the cake at 350˚F for 55 to 60 minutes. You'll know it’s done when a toothpick inserted into the center comes out mostly clean but with a few moist crumbs attached.

Step 7: Let the cake cool in the pan for about 15 minutes, then carefully invert it onto a wire rack to cool completely. This step is important so the cake sets perfectly and doesn’t break apart.

Step 8: While the cake cools, prepare the orange glaze by whisking together the powdered sugar, freshly squeezed orange juice, and a bit of orange zest in a small bowl. Adjust the consistency by adding more juice if it's too thick or more powdered sugar if it’s too thin until you have a thick but pourable glaze.

Step 9: Once the cake is completely cool, drizzle the orange glaze generously over the top. If you want to add a festive touch, sprinkle sugared cranberries on top as a beautiful and tasty garnish.

Servings and Timing

This Cranberry Bundt Cake Recipe makes about 12 generous servings, perfect for sharing with family and friends. The prep time typically takes me around 20 minutes since the batter comes together quickly, while the baking takes about 55 to 60 minutes to get that perfect golden crust and moist interior. Don’t forget to allow an additional 15 minutes for cooling in the pan and at least 30 minutes once it’s out of the pan before adding the glaze so it doesn’t melt off. Overall, you’re looking at roughly 1 hour and 30 minutes from start to finish, including resting time.

How to Serve This Cranberry Bundt Cake Recipe

A round bundt cake with a golden brown color sits on a white plate. The cake is topped with white icing that drips down the sides in uneven streams. On top of the icing, there are two layers of bright red and frosted cranberries, one ring around the outer edge and one cluster in the center. Some frosted cranberries are also scattered at the base of the cake on the plate. In the background, there are two orange halves and a red cloth with white polka dots under the plate, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

When I serve this Cranberry Bundt Cake, I love to slice it into thick wedges and plate it alongside a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. The cold creaminess balances beautifully with the tangy cranberries and citrus notes. For a touch of elegance, you can also add a few fresh mint leaves and some extra sugared cranberries on top for a stunning presentation that’s perfect for holiday gatherings or special occasions.

If you’re aiming for a simpler, everyday treat, I enjoy serving a slice at room temperature with a hot cup of coffee or tea. The flavors mellow just enough and make it a cozy mid-afternoon snack. For brunch, pairing it with a fresh fruit salad or a citrusy champagne cocktail really enhances the bright orange and cranberry flavors, making it a memorable centerpiece.

This cake is best served at room temperature or slightly chilled, especially if garnished with the orange glaze. However, I personally avoid serving it straight from the fridge as it’s a bit denser and the flavors are less vibrant when cold. Whatever the occasion, this cake’s festive look and wonderful balance of flavors will always make you feel like you’re celebrating something special.

Variations

I’ve had a lot of fun experimenting with this Cranberry Bundt Cake Recipe, and there are so many ways to put a personal twist on it. For a gluten-free option, I substitute the all-purpose flour with a blend like a 1-to-1 gluten-free flour mix that usually includes xanthan gum. The texture comes out just as tender, and the flavor stays true to the original. If you want to keep it vegan, swap the eggs for flax eggs (ground flaxseed mixed with water) and use a plant-based butter alternative along with non-dairy milk mixed with a splash of lemon juice to mimic buttermilk.

If you want to play around with the flavor, try adding chopped nuts like walnuts or pecans for a delightful crunch that pairs beautifully with the tart cranberries. You can also swap out the orange zest and juice for lemon or lime to create a different citrus angle that’s still bright but pleasantly different. For cooking methods, I’ve even tried making mini bundt cakes or using muffin tins when I wanted individual servings—just reduce the baking time accordingly and keep an eye on them.

Another variation I adore is incorporating dried cranberries into the glaze or using maple syrup instead of part of the sugar in the batter for a deeper, caramel-like sweetness. These tweaks can completely transform the cake while still honoring the essence of this comforting and lovely Cranberry Bundt Cake Recipe.

Storage and Reheating

Storing Leftovers

Once you’ve indulged in a few slices, store any leftover Cranberry Bundt Cake in an airtight container at room temperature for up to 3 days. I recommend placing a sheet of parchment paper between stacked slices to prevent them from sticking together. If your kitchen is warm, keeping the cake covered but not wrapped tightly will help maintain its moisture without making it soggy.

Freezing

This cake freezes really well if you wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe container. I usually freeze it whole or sliced, depending on how I plan to use it later. Frozen in an airtight environment, it’s best enjoyed within 2 months for optimum freshness. When you’re ready to eat it, thaw the cake overnight in the fridge and then bring it to room temperature before serving.

Reheating

To refresh the cake’s texture and flavor, I gently warm slices in the microwave for 10 to 15 seconds, just until slightly warm—not hot—to revive the softness without drying it out. Avoid reheating for too long, as it can make the cake dry or rubbery. For a slightly crisp edge, reheating slices briefly in a toaster oven or regular oven at 300˚F for 5 minutes works wonders. Just be sure to add the glaze after reheating to keep that fresh, glossy finish intact.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, you can use frozen cranberries, but I suggest thawing and draining them well before tossing with flour to avoid adding extra moisture to the batter. Using frozen berries straight from the freezer can sometimes make the cake batter wetter and affect the texture, so a little prep goes a long way.

What if I don’t have buttermilk? Can I substitute it?

If you don’t have buttermilk on hand, you can easily make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5-10 minutes until it curdles slightly—this mimics buttermilk’s acidity and texture, which is important for the cake’s rise and tenderness.

Is it necessary to toss the cranberries with flour before adding them?

Yes, I highly recommend this step because the flour coating prevents the cranberries from sinking to the bottom of the pan during baking, and it helps minimize the bleeding of their color into the batter. This way, the cranberries remain beautifully dispersed throughout the cake.

Can I make this recipe into cupcakes?

Absolutely! Spoon the batter into lined cupcake tins and bake at 350˚F for about 20 to 25 minutes, or until a toothpick comes out clean. This is a great option if you want individual servings or a fun party treat. Just keep an eye on them since they bake faster than a bundt cake.

How do I get my bundt cake to release cleanly from the pan?

The key is to generously butter and flour your bundt pan before adding the batter, paying attention to all the crevices. Using a non-stick spray with flour also works well. After baking, let the cake cool in the pan for about 15 minutes before inverting it onto a cooling rack. If it sticks, gently tap and wiggle the pan to loosen it slowly.

Conclusion

I truly hope you give this Cranberry Bundt Cake Recipe a try because it’s one of those cakes that brings a burst of joyful flavors with every bite. It’s simple to make, impressive to serve, and endlessly versatile, making it the perfect addition to your baking rotation. Whether you’re celebrating a special occasion or simply craving a slice of something deliciously fruity and moist, this recipe is sure to become a beloved favorite in your kitchen as it is in mine.