Orange Cranberry Bundt Cake

Name: Orange Cranberry Bundt Cake
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Ingredients: 4 large eggs; 2 cups granulated sugar; 1 cup vegetable oil; 1 cup milk; ¼ cup fresh squeezed orange juice; 2 teaspoon vanilla extract; 4 cups flour; 2 teaspoons baking powder; 1 teaspoon salt; ½ teaspoons baking soda; 1 ½ cups fresh or frozen cranberries; 1 ½ cups powdered sugar; 2 tablespoons milk; 1 tablespoon orange juice; 2 cups fresh cranberries; 1 cup water; 2 cups granulated sugar (or cane sugar) ((divided))

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If you only bake one dessert from scratch during the holiday season, be sure to make this festive Orange Cranberry Bundt Cake. Top it with sugared cranberries, and it looks like a sparkly Christmas ornament filled with holiday cheer!

Overhead photo of sugared cranberries on bundt cake.

For more cranberry recipes, try my popular Cranberry Jello Salad that's a family tradition at our house, or these delicious White Chocolate Cranberry Scones for breakfast or brunch.

The Perfect Holiday Dessert!

Made From Scratch - looks and tastes like it was made in a fancy bakery.
Beautiful Presentation - this gorgeous cake will receive rave reviews from family and friends.
Delicious Flavor - a sweet orange glaze adds the perfect balance to the tart flavor of cranberries.

I don't think there's a prettier dessert than Cranberry Bundt Cake with orange glaze. The sugared cranberries sparkle like little lights and look so festive!

Folks will think you worked all day in the kitchen, (but it's our little secret how simple this recipe is to make).

Orange cranberry bundt cake on a cake plate.

Ingredient Notes

This easy recipe is made with ingredients found at your local grocery store. See recipe card for quantities and tips.

Fresh Cranberries: fresh is best in this recipe, especially for the candied cranberries on top
Granulated Sugar: you'll need sugar for the cake and more to make sugared cranberries
Wet Ingredients: large eggs, vegetable oil, milk, orange juice, vanilla extract
Dry Ingredients: all purpose flour, baking powder, salt, baking soda
Orange Glaze: powdered sugar, milk, orange juice

Ingredients needed for orange cranberry bundt cake.

How to Make Orange Cranberry Bundt Cake

1 - Preheat oven to 350°F. Grease and flour a heavy bundt pan thoroughly.

2 - In a small bowl, toss the cranberries with ¼ cup of the measured flour to coat so they won't sink to the bottom.

3 - In a large mixing bowl, whisk together the eggs and sugar until light and fluffy. Gradually whisk in the vegetable oil, milk, orange juice, and vanilla extract until well combined.

4 - Sift together the remaining flour, baking powder, salt, and baking soda in a separate bowl.

5 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to over mix.

6 - Gently fold the flour-coated cranberries into the batter using a spatula, scraping the sides of the bowl to ensure even distribution.

7 - Pour the cake batter into the prepared pan. Smooth the top of the bundt pan and tap it gently on the counter to remove any air bubbles. Bake in the preheated oven for 65–70 minutes, or until a toothpick inserted into the center comes out clean.

8 - Remove the cake from the oven and let it cool in the pan for 10 minutes. Carefully invert the pan onto a wire cooking rack and let it cool completely before removing from pan.

9 - In a small bowl, whisk together the powdered sugar, milk, and orange juice until smooth. Adjust the consistency as needed by adding more milk or powdered sugar.

10 - Drizzle the icing over top of the cake after it has cooled, letting it drip down the sides. Allow the icing to set before serving. Decorate with sugared cranberries if desired.

Side view of sugared cranberries on top of cake.

How to Make Sugared Cranberries

Heat 1 cup of water and 1 cup of sugar in a saucepan on the stove until sugar is melted. Take simple syrup off of heat and pour over fresh cranberries in a large bowl. Let them coat in syrup for 1 to 2 minutes.

Remove cranberries with a slotted spoon and place on parchment paper. Cool for 1 hour.

After 1 hour, roll sticky cranberries in 1 cup of granulated sugar until frosted on all sides. Allow them to dry for another hour. Store at room temperature in an airtight container.

Recipe FAQs

What if I don’t have a bundt pan?

You can use a 9x13-inch rectangular baking dish or two 8-inch round pans. Adjust the baking time accordingly; start checking for doneness after 40–45 minutes.

Can I substitute the orange juice?

Yes, lemonade or even water with a splash of orange extract can work. However, orange juice provides the best flavor pairing with cranberries.

How can I make this recipe gluten-free?

Substitute the all-purpose flour with a gluten-free 1:1 baking flour blend. Ensure all other ingredients, like baking powder, are certified gluten-free.

Slice of cranberry orange bundt cake on a plate with fork.

Serving Suggestions

While this orange cranberry bundt cake is perfect all by itself, you can add these sweet treats to create a lovely dessert tray for the holidays...

Hot Cocoa Poke Cake - a marshmallow dessert that tastes just like hot cocoa
Oreo Peppermint Bark - layers of Oreo cookies and peppermint
Coconut Rum Cake - a dark rum cake with a twist of coconut to take you to the tropics
Candy Cane Pie - peppermint cream cheese pie with whipped cream topping
Peppermint White Hot Chocolate - an indulgent drink for the holidays

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Wrap well and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.

Baking Tips

Ensure eggs and milk are at room temperature for smoother batter and even baking.
Tossing the cranberries in flour prevents them from sinking during baking, ensuring even distribution.
Once the dry ingredients are added, mix just until combined for best results.
Start checking for doneness around 65 minutes. Insert a butter knife into the thickest part of the cake—if it comes out clean without any sticky residue, it's ready.
Thoroughly grease and flour the pan, ensuring all crevices are covered to prevent sticking. Make sure to use a quality bundt pan that is thick enough to bake at the proper temperature without scorching.