Cranberry Bundt Cake Recipe (VIDEO)
This Cranberry Bundt Cake has a soft and moist crumb and is surprisingly easy to make. It’s the perfect Christmas cake covered in a simple orange glaze and studded with Sugared Cranberries.
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Easy Cranberry Cake Video Tutorial:
If you loved our Cranberry Orange Scones you already know it’s an irresistible flavor combination. This cranberry cake recipe is everything you love about a classic Cranberry Orange loaf but is so festive baked in a bundt pan.
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Why we love Bundt Cakes:
Bundt cakes are probably the easiest kind of cake to make, but it looks super impressive. It’s baked in a single bundt cake pan, and there is no layering or frosting required. A simple glaze is usually all you need.
Bundt cakes typically have a heavy batter that bakes into a rich, moist crumb. It is such a satisfying cake and keeps really well so you can make it ahead.
Ingredients for Cranberry Orange Bundt Cake:
This bundt cake has staple baking ingredients and a generous amount of fresh cranberries. You’ll love that juicy burst of fresh cranberry flavor in every bite.
- Eggs and Buttermilk – add moisture and balance sweetness (make sure they are room temperature)
- Flour – all-purpose works best. Be sure to measure flour correctly.
- Butter – creates a moist, rich crumb
- Oil – use light olive oil or canola oil
- Vanilla Extract – we use homemade for the best flavor
- Leavening: Baking powder gives the cake perfect rise while baking soda neutralizes and is activated by the buttermilk
- Orange zest – from 1 whole orange for the cake and glaze
- Fresh cranberries – rinse, pat dry, and toss these in 1/2 Tbsp flour to keep them from sinking to the bottom.
- Sugared Cranberries – an edible decoration which makes this cake look and taste like Christmas morning.
The Best Glaze for Bundt Cakes:
Most glazes are a simple combination of powdered sugar and some liquid like milk or water. Using orange juice and a bit of orange zest takes this glaze to the next level. We used a similar glaze on our Blueberry Lemon Muffins and they were a hit.
How to Make Cranberry Bundt Cake:
A homemade bundt cake is easier than you think. You can make this cake with a stand mixer or an electric hand mixer.
- Prep: generously butter a bundt pan and dust with flour, tapping out excess. Preheat oven to 350˚F.
- Beat eggs and sugar in a large mixing bowl on high speed until pale (3 minutes).
- Wet ingredients: Add oil, butter, and vanilla, mixing between each addition, then mix in buttermilk.
- Dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add to wet ingredients and mix to combine.
- Add cranberries and zest: Toss cranberries with 1/2 Tbsp flour and fold them into the batter along with 1 Tbsp orange zest.
- Bake: Pour batter into prepared bundt pan. Bake at 350˚F for 55-60 minutes. Cool 15 minutes in pan then invert onto a wire rack and cool completely before drizzling with orange glaze.
Common Questions:
Bundt pans come in all shapes and sizes. I use a non-stick bundt pan to ensure the easiest release. Our go-to is a 10″ diameter 12-cup bundt pan which is a standard size.
If using a smaller 10-cup bundt pan, you will need to adjust the ingredients proportionally. We have a tool in the recipe card to adjust ingredient amounts (click on the serving size).
If using dried cranberries, soak them in some orange juice for at least 15 minutes to plump and moisten them up. Drain well before using.
Frozen cranberries work great and there is no need to thaw.
Bake until a toothpick inserted into the thickest part of the cake comes out mostly clean with some moist crumbs.
Once the bundt cake is out of the oven, let it rest for 15 minutes then place a wire rack over the bundt cake and carefully invert using oven mitts (the pan will be hot). You can tap the pan over the rack to help release it.
The most likely culprit is not buttering and flouring the pan sufficiently. A non-stick bundt pan also helps. Under-baking or turning the cake onto a rack without resting can also cause the cake to break.
Bundt cakes are so easy to make but they always look impressive. This cranberry orange bundt cake is the whole package – it’s beautiful and the flavor and texture are excellent.
More Christmas Cakes and Desserts to try:
If you love this Cranberry Bundt Cake, then you won’t want to miss these Christmas cakes and our most popular holiday treats.
- Tiramisu Yule Log – this cake log will impress everyone
- Pomegranate Christmas Cake – elegant and delicious
- Baklava – can be made ahead for easy entertaining
- Cherry Christmas Cake – a simple, and darling cake
- Strawberry Pretzel Salad – a potluck favorite and our #1 holiday dessert
- Classic Tiramisu – this is always a hit at holiday gatherings
Cranberry Bundt Cake Recipe
Ingredients
For the Cranberry Orange Cake:
- 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 cups 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
For the Orange Glaze and Topping:
- 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
Instructions
How to Make Cranberry Bundt Cake:
- Preheat oven to 350˚F with a rack in the center of the oven. Generously butter and flour a bundt pan, tapping out excess flour.
- In a large mixing bowl, beat together eggs and sugar for 3 minutes on high speed, until pale in color.
- Add olive oil, then melted butter, and finally vanilla extract, blending between each ingredient then mix in buttermilk until well blended.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt then mix the dry ingredients into the wet ingredients on low speed until no flour streaks remain.
- Toss cranberries with 1/2 Tbsp flour and fold them into the batter along with 1 Tbsp orange zest.
- Pour batter into prepared bundt pan. Bake at 350˚F for 55-60 minutes, or until a toothpick comes out mostly clean with some moist crumbs. Cool 15 minutes in pan then invert onto a wire rack and cool completely before drizzling with orange glaze.
To Make the Orange Glaze:
- In a small bowl, combine powdered sugar, freshly squeezed orange juice, and a bit of orange zest. Stir together until smooth. You should have a thick pourable consistency. Add more orange juice to thin out the glaze and more powdered sugar to thicken it up.
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Add a good pinch of ground allspice to the glaze and it is amazing. Love this cake.
Thank you, glad you loved it!
Aloha, I need to make 6 of these cakes for Christmas gifts. Can the cake be frozen and decorated after thawing.
Hi Connie, that will work. If you’re wanting to freeze it, let it cool, wrap it in plastic, and then in foil. I would add the cranberries & decor when you defrost it. 🙂
Oh my word! This cake was a huge hit at Thanksgiving! Those sugared cranberries on top set it over the top! The orange and cranberry together is nothing less than perfection! Such a delicious and beautiful cake! Thanks Natasha for bringing us these wonderful recipes! I’ve ordered my cookbook!!
Yay that’s awesome! Thank you so much for the love and support, I appreciate it.
I made this cake for Thanksgiving and it was absolutely delicious!!
Thank you so much for sharing, Cindy. We’re happy that you loved it!
Hi Natasha,
I have made a lot of your recipes and all are excellent!
Question: 2 C sugar is a lot, and I would like to use maple syrup as a replacement. Would 1/2 cup be too little? Or what else could I use?
Thanks!
Hi Diane! I have not tested that to advise. The sugar impacts the moisture and texture of the cake, so I am not sure what it would be like with less. I read through the comments but I don’t see that anyone has tried or shared their experience with either of these substitutions. Let us know if you experiment.
My niece gave me this recipe a while back; i just found it again. i had been “winging” it and I was always complimented on it, but to me it never quite met my expectation of the original recipe. I just found it on you tube and it is the “real mc-coy”. Thanks Now I will check out other recipes of yours.
I’m so glad you enjoyed it, Constance!
This sounds so good! Unfortunately, my husband is not a cranberry fan. Could this be adapted to use blueberries and lemon? I froze a lot of blueberries this summer.
Hi Mary, I have not tested this recipe with other fruit, but I imagine that should work. If you do an experiment, please share with us how it goes!
I’m not a fan of cranberries either, but this cake will make you love them – at least in the cake!
I love love your recipes. They are very easy to follow. My family loved the cranberry bunt cake. Thank you so much for sharing and teaching us how fun it can be to cook and bake
You’re so very welcome. I’m happy to hear that.
I did a random search for “cranberry Bundt cake and saw your name. Whenever this happens, I know the recipe will be a great one. I love your posts.
Thank you so much, Lee! I hope you love this recipe!
Excellent! Love the contrast between the tart cranberry and the sweet glaze. And the cake is very tender. Made it exactly as the recipe calls for. Only change I made for second time was to add an extra 1/2 cup cranberries. BTW .. I used frozen cranberries and they worked out wonderfully.
P.S. I’ll bet this would be outstanding with frozen blueberries as well.
Thank you for sharing that with us, John. We have a similar glaze for our Blueberry Lemon Muffins.
I just made your cake and it was delicious! It has a very good taste, and is very moist! I hope it freezes well because I cannot eat all of this at this time.
How would you recommend freezing it? Thank you.
Hi Rose! I’m glad you loved it. If you’re wanting to freeze it, let it cool, wrap it in plastic, and then in foil. I would add the cranberries when you defrost it. 🙂
It’s such a perfect and yummy cake! But about the glaze I preferred clear with less powdered sugar and more orange juice. Oh Gosh… 🤤. Yummy yummy in my tummy! As my little one usually say. 😂.
I’m so happy you enjoyed that. Thank you for sharing that with us, Raquel!
It’s such a delicious cake just like store bought cake 😊
Hi Lara! I’m glad you love the cake. Thank you.
This turned out so yummy but my glaze ended up looking clear when I put it on the cake. Any suggestions on what went wrong?
Hi Mari, it sounds like the cake was still too warm and melted the glaze, or the glaze needed to be thicker. You can add more powdered sugar to it and ensure your cake is cooled. I hope this helps.
An excellent cake, easy to make and it’s super moist and flavourful. I just put 1/3 of it in the freezer to see if it can be frozen. Will let you know the result.
Thank you, Maria! Looking forward to hearing your feedback.
This turned out absolutely delicious, so much so that everyone wanted to take some home. I didn’t have cranberries so used frozen tart cherries, and only had grapefruit so I used the zest of that. Making it again today upon my in-laws’ request!
I’m so glad to hear it works great with cherries! Thank you so much for sharing that with us, Eden!
I don’t have buttermilk can I use 2% milk will it turn runny??
Hi Kathy! You can make your own buttermilk with 1 cup of regular milk and 1 tbsp white vinegar or lemon juice. Stir and let sit for 5-10 mins until curdled and ready to use.
Great recipe! Impressed whole family this Christmas ☺️🎄✨
So glad to hear that, Darina! Thank you.
I made this cake for Christmas this year and it was an absolute hit. I also made your sugar cover cranberry and candy pecans. I wish I could leave a picture of how perfect everything looked and tasted
I’m so glad you loved it! I would love to see a picture, you can always tag me on Facebook or Instagram. #natashaskitchen
I made this today to bring to a party but didn’t have time for the sugar cranberries. Also some of it stuck when I released it from the pan but I’m bringing it anyway as it still looks good. I will let you know how I make out! Thanks for the recipe.
Cake is done, berries ready for sugar coating. I don’t want to serve until tomorrow. How do I need to store sugared berries overnight?? Or can I leave them glazed syrup overnight and then coat tomorrow?
Hi, I would store the sugared cranberries at room temperature covered for up to 2 days and add them just before serving. If the sugar starts looking moist, you can re-roll them in a little more sugar to freshen them up.
I feel the glaze was too thin. Next time less liquid. Otherwise exited to try this cake tomorrow.
Hi Natasha
I wanted to make this cake for Christmas this year and I was wondering if it could be made ahead on Christmas Eve? Thank you!
Hi Ban! That’s fine. I keep the cake stored in the refrigerator. The cranberries can get a little soft if covered in the fridge for too long. I would decorate with sugared cranberries the same day it’s being served.
Hi Natasha! I’m planning to make this for Christmas and I was wondering if it could be made the day before Christmas?
Hi Ban, you could leave it at room temperature overnight. I would cover the cake with plastic wrap overnight so it doesn’t dry out. If you are putting the glaze on, the cranberries will stick better to fresh glaze before it sets, and it would be safe to put them on top a day ahead in low humidity.
Cranberry Orange Bundt Cake was scrumptious! My granddaughter loved it so much that she requested the recipe so it could be her birthday cake in early January! Making it again this Christmas 2022!
I’m so glad it was enjoyed! Thank you for sharing, Joan.
Hi Natasha, this looks gorgeous and I really want to try this recipe tonight. Anyway, buttermilk is not our pantry staples here so I’m wondering can I use greek yogurt instead of buttermilk? At first i’d like to try your cranberry orange bread & i plan to bake it in bundt pan, but after read your comment for the bundt cake recipe, i end up here. Would love to hear your advice about this. Thank you!!
Hi Julita! I’m so glad you’re going to try this recipe. If you have regular milk at home, you can make your own buttermilk using 1 cup of milk and 1 tbsp lemon juice or distilled/white vinegar. Stir and let sit until curdled then it’s ready for use. You may also find this article helpful on how to substitute for buttermilk.
This looks incredible! Does anyone else automatically read the recipe in Natasha’s voice like on her videos? 😂💕
Haha, that’s awesome! I’ll take that as a compliment 😉
Hi
I made this recipe, but I added one banana ( mashed), 1/2 cup of fresh squeezed Orange juice, and 1/2 cup of oil. Oh, and a few extra cranberries, about 1/2 cup.
It was moist and delicious. I also spooned the flour into the cup. It make the batter lighter.
Happy cooking.
Thank you so much for sharing that with me, Wendy! I’m so glad you enjoyed it!
A couple positive points: the sugared cranberries are easy to make and delicious. The cake was fun to put together and I haven’t used a bundt pan in years!
With that said…the baking time is way off on this. Mine was very over-baked and turned out DRY DRY DRY! I probably should’ve baked for 45 minutes and checked after that. Sorry, but not a rewarding experience.
I love your videos! Great personality!!!
Hi Scott! I’m so glad you love my videos. Thank you for the feedback on the recipe. I have not had this problem with this recipe. A couple of things could help. Too much flour could cause them to be dry, watch my tutorial on how I measure flour HERE. Every oven bakes differently so you made need to make some minor adjustments but I highly recommend the use of an internal oven thermometer to see how your oven heats. I hope that helps and thank you for trying my recipe!
I agree, this is a lovely holiday cake, but bake no longer than 45 mins. I followed the recipe and it was away too dry.
Will try it again, but reduce bake time. Thanks
Hi Mary! Be sure to measure your flour correctly, using too much can dry out the cake. I also encourage the use of an internal oven thermometer to see how your oven heats.
Hello! Can I add some orange juice to the cake batter to give it more orangey flavor? If so, like a 1/4 cup? Would I need to omit a bit of another wet ingredient to balance it? Thank you!
Hi Bonnie! I have not tested that to advise, but you could experiment with it. I would opt for orange extract instead if I were wanting to make the orange flavor more intense.
Hi I’m wanting to make this recipe as cupcakes for an event. How many cupcakes should it make? Baking time?
Hi Gloria, I haven’t tried that yet to advise, but I think making them mini may work. I saw that someone else commented,” I made some mini ones today and they sure are pretty with the sugared cranberries.” but did not mention the cooking times.I hope this helps!
Hi Natasha! My daughter and I made this cake for Thanksgiving and it was a hit. My dad had a small piece because he is diabetic and he said it was the best cake he’s ever had. I want to make him one for his Birthday. Do you think I can making it with the Baking Splenda?
Thanks in advance
Hi Patty! I’m so glad your family loved this recipe. I have no experience baking with sugar-free so I am not sure how it will turn out. Please share if you experiment with it.
Good Morning Natasha. This cake is absolutely the best. Every Christmas season I end up making at least 6 – 10 to give as gifts and this year is no different. I have two in the oven as we speak. They are always met with appreciation. So again, Thank You for all you do. Can’t wait for your CookBook. HUGS
Hi Linda! That’s wonderful! These are great gifts. I’m so glad they are enjoyed.
We don’t care for cranberries. Could I make it with raspberries? And cut back on sugar.? Please and thanks.
Hi Dorothy! I think raspberries would work but I have not tested it to advise. If you experiment, let us know how it turns out. You may also enjoy my blueberry lemon cake. Many of my readers have reported making this with raspberries.
Hi, I love your recipes, when is your cookbook coming out? I plan to try this cranberry orange cake today!
I’m so glad you’re enjoying my recipes, Glenda! Thank you for your lovely review! My book is due to come out Fall of 2023! We’re so excited!
Hi Natasha. This cake looks scrumptious. Just purchased cranberries to make and bundt pan greased and floured! Please could you confirm how many grams 12 tablespoons of butter is as the metric conversion hasn’t registered for the butter. Many thanks. Happy baking!👩🏻🍳
Hi Deborah, If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help. 12 tbsp of butter is about 170 grams. I hope that helps!
I made this cake & it is very good. Only thing I would do different is to add more cranberries. My guests loved it too.
Thank you so much for sharing that with me, Sally! I’m so glad you enjoyed it!
Why do you use both olive oil and butter in the bundt cake? Why not just all butter?
We’ve had good results in the crumb/texture using a combination.
Hi Natasha, I love this recipe. How can I make it in a small Bundt cake pan. How do I adjust the ingredients? Thank you.
Hi Dorothy! I haven’t tested it in different sizes to provide exact instructions. You can scale down the recipe servings at the top of the recipe card if you’d like to make less batter. You’ll need to watch it in the oven, it will bake faster if you are using a smaller pan.
All I could find in the store was 1 percent buttermilk. Can I use this instead of the full fat buttermilk in the crandberry bundt cake? I’m making this today. I’ve enjoyed watching you make all kinds of things and have made your chocolate cake that my husband and family loves. Thank you.
Hi Virginia, I have not tested that but it could worK! We’d love to know how it goes if you do an experiment.
Can I use this recipe and make individual serving size Bundt cakes? Catering a small Christmas party and want dessert to be self serve.
Hi Pam, I haven’t tried that yet to advise, but I think making them mini may work. I saw that someone else commented ” I made some mini ones today and they sure are pretty with the sugared cranberries.” but did not mention the cooking times.I hope this helps!
I love your website. I love your recipes. They cater to my cooking style. You are also very entertaining in your videos Whenever I am looking for a particular recipe you seem to have it.
Thank you, Lorraine! I’m glad to hear you enjoy my recipes.
Very very nice…
Thank you for this wonderful recipe.
It was a total hit with the family.
That is the best when the family loves what we moms make. That’s so great!
Hello Natasha, I would like to know if I can make the glaze and save it to use it the next day?
Hi Rebeca, I have always used the glaze fresh. It’s likely it will harden if left for a later time.
Fantastic cake!!! This was so good. I can’t wait to have it again. I will be making this cake year after year. Sooooo good!!!
I’m so happy you enjoyed that. Thank you for sharing that with us, Melissa!
This is just such a wonderful cake, moist and fluffy and yummy and also beautiful. I made it a few times and every time it just flew away. Natasha makes it so easy to follow. Thank you so much Natasha!!!
You’re welcome! I’m so happy you enjoyed it, Alla! Thank you so much for sharing that with me.
This cake came out moist and very fluffy. Recipe was straightforward and easy to follow . This will be my go to celebration cake anytime. Thank you for a lovely recipe
I’m glad you found your new go-to recipe!
Hi Natasha,
This cake looks delicious! Can I use the same recipe but with different fruits like strawberry or blueberries?
Hi Sheng, I have not tested that but I imagine that should be fine. If you do an experiment, please share with us how it goes!
Made this cake for Christmas dinner and it came out perfect. The flavour was amazing and got so much compliments. Wish I could post the picture of the final product.
That’s fantastic! I’m happy that you all loved the result. Thank you for sharing that with us.
I made de cranberry orange bunt cake how delicious. But vegan version it was so delicious I recommend it!!! My husband love it so much so did the neighbors. Sending many blessings from Puerto Rico.
Thank you for your good comments and feedback, Kimberly. I’m happy to hear that you and your husband enjoyed this recipe a lot!
This cake is so pretty and so yummy! I didn’t have any oil so I used butter for both the butter and oil measurements. I put extra cranberries in and wish I had added more because it’s such a party in your mouth when you bite into one of them.
Thank you so much for sharing that with me, Kirsten!
Can buttermilk be substituted with anything else? I have kefir or sour cream.
Hi Vicky, it works best with buttermilk. If you don’t have that on hand, you can make your buttermilk at a ratio of 1 cup of whole milk to 1 Tbsp fresh lemon juice. Combine and let it sit for 10 minutes to curdle, then stir and use.
Absolutely delicious cake. Was a huge hit for Christmas dessert.
Great to hear that the cake was a success! Thank you for the review.
Merry Christmas! My last guest just left and I’m standing here nibbling on this beautiful delicious cake. I made it exactly as instructed down to the scrumptious sugared cranberries. Everyone raved. It was a huge hit and soooooo gorgeous and festive. The cake flavor and texture combined make this a new favorite. I served with whipped cream and vanilla ice cream lol. Triple trouble. Thank you for a fantastic recipe!!!!
That is so inspiring, thank you for your good comments and feedback. I appreciate you sharing it with us!
Natasha,
Thank you so much for this wonderful recipe. I have never made a cake from scratch, always made them from box mixes. It was so easy following your directions. The cake came out just as I hoped. The candied walnuts and cranberries made the cake extra special. Wish I knew how to send you a picture.
I’m so glad you gave this a try, Robyn! Thank you for sharing that excellent review with me!
Hi, how would you store this if you made it a day ahead? Thank you!
Love your recipes
Hi Claudia, I keep the cake stored in the refrigerator. The cranberries can get a little soft if covered in the fridge for too long. I would decorate with sugared cranberries the same day it’s being served.
How far in advance can you glaze and add the cranberries without the cranberries getting soft?
Hi Amy, I decorate the cake with sugared cranberries the same day it’s being served. That way they don’t get too soft.
Hi Natasha, I love your recipes! I will try this one out for Christmas, but would like to make it a day before, how would this be stored? Thank you!
Hi Claudia, you could leave it at room temperature overnight. I would cover the cake with plastic wrap overnight, so it doesn’t dry out. If you are putting the glaze on, the cranberries will stick better to fresh glaze before it sets, and it would be safe to put them on top a day ahead in low humidity.
Hi Natasha,
Would my cake turn out fine if I use vegetable oil instead of butter? How much oil should I use total for this recipe?
Thank you for you time and patience,
Mariana
Merry Christmas and Happy new year!🎅🏻🎉🎊🎁
Hi Marian, yes that will work. You may use vegetable or canola oil.
Absolutely fantastic Christmas cake! It is really delicious and easy to cook. I garnished it with sugared cranberries that added a special flavor and festive look.
Thank you for your wonderful review, Anna! This cake truly is a treat and perfect for Christmas!
Natasha, THANK YOU for this BEAUTIFUL recipe! I just made this tonight and it is for my company Christmas party tomorrow evening. I only have a 10 cup bundt pan so I used the leftover batter to make two small loaves (which I was excited about because it meant I got to TRY it first). This cake (even without the icing) is delicious so I am really looking forward to trying it with the icing and the sugared cranberries! I also bought some fresh mint leaves for additional garnish and I plan to WIN this contest!! Thank you, thank you!!
Can this cake be frozen? I would like to make it early. It looks absolutely delicious!
Hi Mary, we have only made this fresh. If you happen to experiment, I would love to know how you like that.
Hello, I made this cake for a small dinner party and EVERYONE loved it. It presented beautifully and tasted so wonderful. Thank you for being such a fabulous cook.
Hi Nancy, thank you for your wonderful comments and feedback. I’m happy that the recipe was a huge hit!
I’m wondering if it is possible to make this recipe and use mini bundt pans to give away as gift-size cakes? How would I alter the cooking time?
Karen
Hi Karen, I haven’t tried that yet to advise. That will work but you would have to do an experiment on that. I saw that someone else commented ” I made some mini ones today and they sure are pretty with the sugared cranberries.” but did not mention the cooking times.
Hi Natasha,
I’ve made this cake a couple times and it’s delicious, but I find it to be a bit heavy/dense. Do you think I can lighten it up slightly by cutting back on the flour a bit and it would still work? I’m thinking 2 and 1/3 cups from 3 cups. Thanks in advance
Hi Olya, it shouldn’t be too dense. I’m curious if you are using too much flour? Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.
Omg!! Thank u so much for an awesome recipe. The cake was moist and flavorful.
You are so welcome, Erika. I’m happy to hear that you loved the result!
Happy Thanksgiving!
I made this delicious cranberry bunt cake and it was a great hit!!! It was easy , the flavor was superb and although not as beautiful as Natasha’s , it looked or good. MAKE THIS!!!
Thank you so much for sharing that with me; it truly is a beautiful cake! Janet!
This looks delicious! Is 350 degrees meant for convection bake or bake?
Hi Anna, this is not convection. I don’t use convection in any recipes on my blog. They are all written for a regular conventional oven mode.
Hi Natasha
I am making this dessert for Thanksgiving. The fresh cranberries I have are huge. Should I cut them in half? Reduce amount from 2 cups? Also, is it okay to use 2% milk with lemon juice for substitute?
Hi Teri, I would still use large cranberries – that will be a pleasant pop of juicy cranberry flavor in the cake. I would also keep the measurement the same. The milk and lemon juice should technically work as a substitute for buttermilk, just be sure to let the mixture curdle to thicken up a little before adding it.
Im making this now for Thanksgiving tomorrow. I’m putting on a covered cake platter. Do you suggest that I leave it at room temperature or put in the fridge (I live in Arizona the high today is 75 degrees) and also do I put sugared cranberries on today or tomorrow just before I go out the door?
Hi Diane, you could leave it at room temperature overnight. I would cover the cake with plastic wrap overnight so it doesn’t dry out. If you are putting the glaze on today, the cranberries will stick better to fresh glaze before it sets and it would be safe to put them on top a day ahead in low humidity and I think Arizona is low humidity.
Hi Natasha! I wanted to know how far in advance can I bake the Bundt cake for Thanksgiving?
Hi Zahra, you can store cranberries covered at room temperature in a cool, dry environment for up to 2 days. If the sugar starts looking moist, you can re-roll them in a little more sugar to freshen them up. I haven’t tried making this recipe for more than 2 days ahead of time to advise. You can try my Baklava recipe as you can freeze this for up to 3 months.
I absolutely love this recipe!! I wanted to try and make it in a smaller Bundt cake pan. Would you be able to tell me what alterations I would have to make to the recipe and temperature?
Hi Zahra, please see this section in the recipe post: ‘Can I make this in a smaller bundt pan?’ We talk specifically about the 10 cup Bundt pan. I hope that helps.
I’ve made this cake for Thanksgiving dinner last night. All my guests praised the cake. It was very tasty and moist, truly show stopper and conversation maker. I will definitely bake it for my husband’s Christmas party at work. Thank you Natasha for wonderful recipes !
I’m so glad everyone loved it, well done!
Can you make a white chocolate raspberry bundt cake or tell me what i ca add to make this a white chocolate cranberry bundt cake?
Hi Stella, I haven’t tested this with white chocolate chips so you will have to experiment. Let me know how it turns out.
How did you make your website???
Hi Lish, you can read more about that in my About section above!
Hi Natasha can I use dried cranberries for this recipe
Hi Katherine, yes that would work. If using dried cranberries, soak them in some orange juice for at least 15 minutes to plump and moisten them up. Drain well before using.
Hi natasha, how to make buttermilk? Can you please guide.
Hi Ramya, you can make your own buttermilk at a ratio of 1 cup whole milk to 1 Tbsp fresh lemon juice. Combine and let it sit 10 minutes to curdle, then stir and use.
Hi Natasha! I love watching your videos and using your recipes! Can you use unbleached all purpose flour for your cake recipes? Will there be a difference chemically in how they turn out? Thanks for your help!
Hi Jessica, that may work here. All-purpose works best. If you experiment, let me know how you liked the recipe.
Hello
I have one 12 oz bag of cranberries i bought last Christmas and froze. I dont have enough for the cake and the candied cranberries. Do you think I can use half of the fresh cranberries and half cran raisins in the cake? Also can you tell me the size of the bundt ,pan you used.
Hello Debbie, I honestly haven’t tried that yet to advise but I think it’s worth experimenting with. If you do an experiment, please share with us how it goes.
Perfect recipe and easy to make.
Thank you!
can i omit the cranberies and make like an orange cake but if i want to make as a orange cake i have to add morre of orange zest
Hi Malak, I think that would work although I haven’t personally tried that yet to advise. If you do an experiment, please share with us how it goes.
This is a wonderful cake, probably top 3 favs for our family!! Thank you, Natasha!!
Great to hear that, Nancy. Thank you!
Made this a couple days ago and really pleased with how it turned out! My husband takes a couple slices to work each morning. I was too impatient to let it cool down in the pan so it stuck a little when it came out, but still tastes delicious. 🙂 Thanks for sharing!
You’re welcome! I’m so happy you enjoyed it!
Today is my 2nd time making this! The first one was gone so fast! I substituted the cranberries the 2nd time for blueberries! Turned out great! Thank you Natasha!
That’s just awesome! Thank you for sharing your wonderful review!
Natasha,thanks for your recipe,today I made this cake for second time,my husband and I love it.
That’s so great! It sounds like you have a new favorite!
Hi Natasha, how should I keep it should I wrap it with tin foil?
Thank you!
Hi, you could cover with foil or cover loosely with plastic wrap. If freezing, you would want to wrap in foil.
Hi Natasha, I made your cranberry cake today and had to comment on it. I found this recipe after Christmas and all the grocery stores in my area were out of fresh cranberries and thank goodness I happened to have a bag in the freezer left over from Thanksgiving. Wow! If this cake is this good using frozen I can only imagine how good it is with fresh cranberries!! I just wish I could have made the sugared cranberries. The glaze is delicious as well. Definitely going to be next holiday’s cake, maybe for both Thanksgiving and Christmas! 😜 Can’t wait to try more of your recipes!
Thank you for sharing this wonderful feedback and awesome comment, Jean! I’m so glad you enjoyed this recipe!
I don’t have a Bundt mould. Can I use a normal cake tray?
Hi Malathi, that may work. Several of our readers also reported great results using a loaf pan.
So easy to make. My 11 year old daughter made it and it turned out delicious. Amazing flavor and moistness. The candied cranberries are delicious, but the cranberries inside the cake just melt in your mouth. We used a rose bundt and it looked beautiful!
Thanks Natasha. It will be our new family Christmas tradition.
I’m so glad you enjoyed it, Beatriz. Thank you for the wonderful review!
Hi could you please tell me how many grams 12tbs of butter is thank you I need to make this today my mum found this recipe can’t wait x
Hi Niomie, our new recipes can be converted to grams, just click on Jump to recipe and click Metric. I hope that helps!
What an amazing recipe! It’s my absolute favorite now.
I made it on New Year’s eve. I used a fancy Christmas Bundt cake pan. It looked stunning.
I told all my friends about your website.
Thank you for sharing your recipes with us.
Have a happy New Year!
Hello Sue, thanks for sharing your awesome feedback with us. I’m so glad this is now your favorite! Happy New year and have a great 2021!
One of the most amazing cake recipes! Very delicious.
I suggest to add only one cup of sugar. I added one and it’s sweet enough. no need for 2 cups of sugar in my opinion.
Wonderful recipe!!! Super moist.
the only thing I did different is used almond milk and added a tablespoon of lemon juice and let sit for 10 min (Sub for buttermilk)
I’m so glad you enjoyed it!
This cake is absolutely delicious-I also made your recipe for sugared cranberries for a yulelog recipe- I had alot of extra sugared cranberries left over and I used them for this recipe-it turned out great! I also soaked a few sugared cranberries in triple sec-yum!!!
That’s so great, Anne. Thank you for sharing that with me.
Hi Natasha, how many days in advance can I make this? I need it for Thursday but need to bake it on Sunday. Will that work? Or what dessert do you have that will last that long?
Hi Alina, you can store cranberries covered at room temperature in a cool, dry environment for up to 2 days. If the sugar starts looking moist, you can re-roll them in a little more sugar to freshen them up. I haven’t tried making this recipe for more than 2 days ahead of time to advise. You can try my Baklava recipe as you can freeze this for up to 3 months.
I made this cake without the glaze and candied cranberries. It was so so good. My guests loved it and asked for recipe. This will definitely become a keeper and will make it every holiday. Next time I will make the glaze. My company came and I didn’t have time to make glaze 😁
Very nice, it will definitely be so good with the glaze too! I hope you can try that next time.
This recipe has blown me away! I have been making bundt cakes the wrong way all along lol Actually, I think that 1/3 c oil plus you signature method of airating the eggs with butter is the key. Thanks once again, Natasha for clueing me in 😛 Happy holidays!!
Hello, and you are very welcome! That makes me so happy knowing that you loved this cake. Thank you so much for your perfect review.
I made this with soaked dried cranberries. Everyone loved it. Merry Christmas, Natasha! Thank you.🎄❤️
Merry Christmas, Barbara! I’m so glad you enjoyed this recipe!
I made it and it was a hit!
Thanks for this easy and yummy cake recipe Natasha!
You’re welcome! I’m so happy you enjoyed it, Mavis!
Natasha I made this for Christmas including other recipes. OMG this was the best cranberry cake and so moist. My hubby is addicted to it, he wont stop eating it. Thank you for all You do and making me love to cook.
You’re welcome! I’m so happy you enjoyed it, Rosemarie!
I made this cake for Christmas following the directions and this cake is so good and moist. I love the tangy flavor of the cranberries mixed with the orange flavor. I will be making this cake again. Thank you.
You’re welcome! I’m so happy you enjoyed it, Lolo!
My Dear Natasha,
Happy Holidays:)
Happy New Year:)
Wishing you and family health and abundance of everything.
I would like to thank you for all your recipes, you are just amazing. I made 2 of the Cranberry Bundt Cakes for Christmas and they came out so good ,family and friends thought that they were out of this world. So easy so good for busy mama. Thank You xoxoxo
Caroline
Hi Caroline! Thank you for this wonderful comment and review! Merry Christmas & Happy New Year!
We made this cake. It is really awesome experience. Thank you so much for sharing this recipe.
I’m so happy to hear that! Thank you for sharing your great review
My son made this Bundt cake for Christmas and it was absolutely delicious! Thank you for sharing this recipe.
So great to hear that, Gloria. Thank you for your awesome feedback!
I made this cake for my family and it was delicious everybody in my family loved it you are the best Natasha
Hello Mychel, I am so glad to know that. Thank you so much for sharing!
I only have a 10 cup Bundt pan how do I adjust recipe?
Hi Barbara, please see this section in the recipe post: ‘Can I make this in a smaller bundt pan?’ We talk specifically about the 10 cup Bundt pan. I hope that helps.
I made this and wow, beautiful and good! Thank you! Perfect cake for Christmas! Made your sugar cookies and snickerdoodles too. Great! My grands loved them! Wish I could send you pictures!
I’m so glad to hear that Nicki, wish I could see the photos! You can share these photos next time on my Facebook page or group so others can see it too.
How do you coat the cranberries w/sugar
Hi Mary Ann, here’s the recipe for the Sugared Cranberries.
Can I do without berries
Hi Zena, it wouldn’t be the same cake. The main ingredient in this recipe is cranberry. I haven’t tried a substitution, but that may work.
My dear Natasha, I tried this recipe tonight, followed all the instructions, and I have to tell you, I never ever eat a Bundt cake as delicious as this one! I took it out of the oven, waited 15 min, remove it from the pan, waited another 5 minutes, and had a taste: melted in my mouth, with the help of my husband and son, half of it was gone. No glaze, no sugared cranberries! Maybe next time, if we can wait enough time to cool down! Thank you for this wonderful, easy and delicious recipe!
You’re welcome! I’m so happy you enjoyed it, Mona!
P.S. The the sugared cranberries turned out perfect, I used them to decorate the second Bundt cake I baked today, as a present, and also I used them to decorate a velvet cake, also meant to be a present! Your recipes are wonderful, Natasha!
Yay, I’m so happy to hear that, Mona. Thank you for sharing!
It must be something about this pandemic, or because here in So. Calif. we are on lockdown AGAIN, but I seem to make everything with a coordinating booze. Great recipe, since we have sooo many navel oranges I used the zest from 3 for the cake, 1 tsp. of orange extract, 2 tsp. of orange oil and 1/4 cup of Grand Marnier. I also use the Saco dry buttermilk all the time with excellent results. I’m too late to respond to the other gals question about it, but it’s fantastic to have on hand so you can make ‘fresh’ buttermilk anytime. The recipe on the container says to use water, but I always use milk. No clue why I do that. Thank you for the recipe!
You’re welcome, MaryJo. Thanks for sharing that with us and I’m glad too that you liked this recipe.
Hi,
Nat, i first time doing the cake, all was very good, but my sugar cranberries didn’t look as perfect a yours, and from some of them the sugar fell? any suggestion? thanks for the recipe,
Hi Esther, try to spread them apart and separate as they are drying on either parchment paper or a wire rack that way when you separate them later to roll in sugar they won’t lose their coating. Also, avoid over-drying them as the sugar won’t stick as well.
Yes, i did all the opposite!
But, i made it, was delicious, brought it in to Church to cut it with my Pastor and family, also, i bought a Vanilla ice cream, every body was impressed with the Cake! Got 2 pkg of cranberries frozen, so, two more cakes to come!
I’m so glad everyone enjoyed it! That’s so awesome!
Hi ! this is the second time in making this bunt cake! it is delicious, family loves it and so pretty, thank you for the recipe .
Hello Inessa, I’m glad your family loved this recipe! Thank you so much for your wonderful feedback.
Hi Natasha, I made this tonight for Christmas tomorrow. My kitchen smelled wonderful while it was cooking. However it looks like one side fell or it didn’t rise like the other side. The top is not even. Can you tell me what I might have done wrong. Help!
HI Deborah, I haven’t had that happen. Was it spread evenly in the pan before it went into the oven? Also, did you whisk the flour with the rising agents? This helps them get evenly distributed. Finally, if your oven has hot spots that produces uneven baking, you might rotate your pan halfway through baking.
HI Deborah, I haven’t had that happen. Was it spread evenly in the pan before it went into the oven? Also, did you whisk the flour with the rising agents? This helps them get evenly distributed. Finally, if your oven has hot spots that produce uneven baking, you might rotate your pan halfway through baking.
Made this tonight and it is delicious! I used two loaf pans since I don’t have a bundt pan. Thank you for this great recipe! My entire family loved it.
I’m glad to hear that you loved the result, Ana!
Good evening Natasha. I have made this recipe a couple of times and it is a favorite! I made some mini ones today and they sure are pretty with the sugared cranberries. Thanks for sharing this great recipe with us.
You are most welcome, Jodi. I’m glad that this recipe has become one of your favorites! Thanks for your great feedback.
Hi Natasha,
I made this recipe on Sunday (haven’t baked in years). It was so much fun to make and tasted amazing, I think I may have thinned the glaze a bit more that I should but it worked out well.
I wanted to know how this receipe might work as muffins? Have you tried this?
Hi Sherry, I haven’t tried this as muffins, but I imagine that may work if a few adjustments are made.
How in advance can I make the cake and where should I store before adding decorations. Thanks!
Hi Margie, I keep the cake stored in the refrigerator. The cranberries can get a little soft if covered in the refrigerator for too long. I would decorate with sugared cranberries the same day it’s being served.
Hi Natasha, I need to make 160 mini bundt cakes for this Saturday and thinking of using this recipe. do I need to do anything extra or different to make sure they turn out good? thank you
Wow! That’s quite the order! I would be sure to take each step and make sure you are measuring your ingredients properly! Best of luck!
Do I need to make any alterations for high altitude? I live 6,000 feet above sea level and I’ve had a lot of issues with baking since moving here. This looks amazing and I really want to make it, I just don’t want a flat cake!
Hi Danielle, I haven’t tried baking this in high altitude but these tips on High Altitude Baking can help.
My family loves it
Awesome, so glad to hear that, Stella!
I made this today but substituted the cranberries for blueberries and the orange zest for lemon zest… IT WAS A HIT! loved it. Also my first time using a bundt pan and it came out perfect ! Thanks for the wonderful recipes!
Very nice, Liz. Great job and thanks for sharing your awesome feedback with us!
Hello Natasha,
I wanted to try this recipe,was just wondering if I could use vegetable oil?
I use canola oil or light olive oil but I imagine vegetable oil will work too
If Fresh and frozen cranberries are not available, can I use dried cranberries?
Hi Vickie, I have only tried it with fresh, but I imagine dried cranberries may work. If you experiment, I would love to know how you like that.
Hello Natasha. Can I use other type of berries if I don’t have cranberries?
Hi, that should work with a different kind of berry also. It’s a great base.
Made this!! And its soooo goooood!!! Will def make again and again!! I used 1.5 cups sugar, because ran out of sugar. And its perfect too! Thank you so much for perfect recipe and your hard work!!
That’s just awesome! Thank you for sharing your wonderful review!
Hi,Natasha. Can I use a tube pan instead of a bundt pan?
I don’t have a bundt pan but I do have a tube pan.
Hi Abigail, I haven’t tried it in a tube pan to advise but I imagine it would work similarly to a bundt pan.
How to make buttermilk?
You can make your own buttermilk at a ratio of 1 cup whole milk to 1 Tbsp fresh lemon juice. Combine and let it sit 10 minutes to curdle then stir and use.
Made this with modifications (used Craisins soaked in OJ and did not put any berries on top). This cake turned out PERFECT. A simple cake that looks Christmas-elegant. Awesome cake texture with the moist inside and sugary lightly crunchy outside. Adding this to our Christmas morning grazing! Natasha explains everything you need to know about making the recipe work for you in high detail, which I definitely appreciate, while she also makes it easy!
That’s so great, Lillian! Thank you so much for sharing that wonderful review with me!
Can this cake be made in advance et freeze? Thank you for your wonderful recipes!
Hi Nelly, we have only made this fresh. If you happen to experiment, I would love to know how you like that.
Just made this last night and it was a huge success! Everyone LOVED it! I am not a huge fan of cranberries, but my husband is….and after this cake so am I! I didn’t change a thing other than adding almost a cup more of cranberries since I didn’t want them to go to waste (wasn’t sure what else to do with a cup of cranberries :-)). Thank you for this super easy recipe! Will make this again for a friend for Christmas, too.
You’re welcome, Pauline! I’m so glad you all enjoyed this recipe! It sounds like you found a new family favorite!
You could have frozen them for the next time.
Hi Natasha, I made this cake yesterday but couldn’t use fresh cranberries as I live in South Africa (not easy to find) I was out of dried cranberries so I used chopped medjool dates. It was amazing. (dates and orange zest…. what a wonderful combination!) Thank you so much for this delicious recipe. I love all your recipes…… you are a wonderful chef 🙂
Oh, that’s so nice! I haven’t tried that before, thanks for sharing that with us. It is so helpful for others who cannot find cranberries too. Thanks, Michele!
Hey Natasha I have a request from you…my freind gifted me a waffle machine recently…I tried making waffles from various recipies…but could not get the perfect crispy waffle… please.. I want a recipe for perfect ,crispy and tasty waffle…and Thankyou for such awesome recipes…Maryam…
Hi Maryam, that’s a nice gift to receive from a friend. I only have this Whole Wheat Waffle recipe at the moment but I’ll take note of your suggestion.
Thanks I’ll try this
Hey Natasha I have a request from you …please.. I want a recipe for crispy waffles…my friend gifted me waffle machine recently….I tried making waffles from YouTube and Google but they turned out soft not crispy..I know your recipe will be great and I will be able to make crispy waffles…. And Thankyou for this awesome recipe…maryam
Thanks for your suggestion, Maryam. I’ll make a note of that.
I made this cake for my sister’s birthday and everyone loved it!
Such a Christmasy cake!
Hello Marian, so nice to hear that! Happy Birthday to your sister and I’m glad that everyone enjoyed this beautiful cake.
Can I make the sugared cranberries ahead of time ?
Hi John, yes you may. You can store cranberries covered at room temperature in a cool, dry environment for up to 2 days. If the sugar starts looking moist, you can re-roll them in a little more sugar to freshen them up.
Can this be made in loaf pans? Been looking for a moist cran orange cake recipe for years and this looks like a winner!
Hi Liz, I imagine that would work! If you test it out, I would love to know how you like it.
Do you purchase sugared cranberries or put sugar on the raw ones
Hi Anne, I have a homemade Sugared Cranberries recipe that you can try.
Are you planning any Christmas cookie recipes!
Hi Carol! We have one right HERE! We also have our Christmas cookie roundup HERE. I hope you love this recipe!
can you substitute frozen cranberries for the fresh cranberries?
Hi Teri, yes that would work well too and there is no need to thaw.
Hello, can you publish this recipe in grams? Thank you
Hi Natia, most of our recipes have the metric conversion option on the printable recipe card. We are working through the rest, but as you can imagine, they take some time.
Hello beautiful Natasha. This receipt looks simple and delicious 😋 to make. Can’t wait to make this cake 🍰
Can I used regular milk, like half and half milk?
Love all your amazing receipts. Thanks for sharing with me. Much appreciated. You rock hun! Keep up the great work! Much love ❤️ and blessings 🙏 to you and your beautiful family. Stay well and safe! ❤️🙏🤗
Hello Shelly, you can also make your own buttermilk at a ratio of 1 cup whole milk to 1 Tbsp fresh lemon juice. Combine and let it sit 10 minutes to curdle then stir and use.
where can I purchase the mixing bowl set and the green spatula that you use in the cranberry buddy cake video?
Hello Susan, you can see the kitchen tools that I use here in my Amazon Affiliate Shop
A couple quick questions…
1. If the cake is not going to be served right away, is it still okay to decorate it right away with the sugared cranberries or will they affect the cake…make it mushy from moisture?
2. Is it best to store the cake at room temp or in the frig?
Thanks for your help!
Hi Cheryl, I keep the cake stored in the refrigerator. The cranberries can get a little soft if covered in the refrigerator for too long. I would decorate with sugared cranberries the same day it’s being served.
Thank you for that information, Natasha.
This cake and the sugared cranberries are just delicious!!! Thanks for another great (and this time festive) recipe! <3
I love your recipe. I can’t wait to make one. If I don’t have buttermilk, can I use regular milk instead? Thank you so much.
Hi Winnie, you can also make your own buttermilk at a ratio of 1 cup whole milk to 1 Tbsp fresh lemon juice. Combine and let it sit 10 minutes to curdle then stir and use.
Can’t wait to make this cake! Because I live 20 mi from town I bought dried buttermilk. I haven’t used it yet but wanted to share the idea. It’s from THE SACO PANTRY it’s called Cultured Buttermilk Blend. Ingredients: a cultured blend of sweet cream churned buttermilk, sweet dairy whey & lactic acid.
What do you think of this Natasha? Thank you, Susan
Hi Susan, without testing that it is hard to say but I’d love to know how it works out if you test this!
Hey i am watching ur recipes since long and love the way how easily you bake everything… u are just a rocking baker and a rocking mum….i am looking forward to bake this recipe but i just want to know can the egg be replaced as i don eat..plz reply
Thank you! I’m glad you’re enjoying our recipes! I have not tried this with an egg substitute to advise. If you experiment I would love to know how you like that.
Love all your recipes. Can I make this in loaf pan instead.
Hi Naheed, I imagine that would work! If you test it out, I would love to know how you like it.
What a beautiful cake that tastes great. So yummy for the holidays!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi Natasha. Thank you for your fabulous recipes. Can I use vegetable oil?
I use canola oil or light olive oil but I imagine vegetable oil will work too
I LOVE the fresh cranberries in here! I love the texture and flavor…so different from dried cranberries! Delicious cake, too. Yum!!
And it looks great too! Seriously so good! I can’t wait to make it again!
Oh my goodness this looks delicious and yummy! My family is going to love this recipe! I can’t wait to make this with my daughter!
I hope you love this recipe, Beth! Thank you for that wonderful review!
Do you think I could add some white chocolate chips How many? Thank you very much!
Hi Janet, I haven’t tested this with white chocolate chips so you will have to experiment. Let me know how it turns out.