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Perfect Cranberry Orange Bundt Cake with Easy Vanilla Glaze

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A tender, moist bundt cake studded with tart cranberries and bright orange flavor, topped with a simple vanilla glaze. Perfect for holidays or any day you need a beautiful, crowd-pleasing dessert.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature
  • ¼ cup (60ml) fresh orange juice
  • 2 tablespoons orange zest
  • 2 teaspoons vanilla extract
  • 2 cups (200g) fresh cranberries
  • 1 tablespoon all-purpose flour (for tossing cranberries)
  • 1 ½ cups (180g) powdered sugar
  • 3–4 tablespoons heavy cream or milk
  • 1 teaspoon vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 10-12 cup bundt pan with baking spray or butter and flour.
  2. Zest oranges to get 2 tablespoons zest, then juice one orange to get ¼ cup juice. Set aside.
  3. In a small bowl, toss 2 cups cranberries with 1 tablespoon flour. Set aside.
  4. In a large bowl, whisk together 2 ½ cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
  5. In another large bowl, beat 1 cup softened butter with 1 ½ cups sugar until light and fluffy (3-4 minutes). Rub orange zest into sugar before mixing for more flavor.
  6. Add 3 eggs one at a time, beating well after each addition. Scrape down sides as needed.
  7. In a small bowl, whisk together 1 cup buttermilk, ¼ cup orange juice, and 2 teaspoons vanilla extract.
  8. With mixer on low, add dry ingredients in three additions, alternating with buttermilk mixture in two additions, beginning and ending with dry ingredients. Mix until just combined.
  9. Gently fold in floured cranberries with a rubber spatula until evenly distributed.
  10. Spoon batter into prepared pan and spread evenly. Tap pan gently on counter to release air bubbles.
  11. Bake for 50-60 minutes, until a toothpick inserted near center comes out clean or with a few moist crumbs.
  12. Cool in pan on a wire rack for 15 minutes. Then invert onto rack and cool completely (1-2 hours).
  13. For glaze: whisk together 1 ½ cups powdered sugar, 1 teaspoon vanilla, pinch of salt, and 3 tablespoons heavy cream until smooth. Add more cream if too thick, more sugar if too thin.
  14. Place cooled cake on serving plate. Pour glaze over top, letting it drip down sides. Let set 15-20 minutes before slicing.

Notes

Room temperature ingredients are key for best texture. Toss cranberries in flour to prevent sinking. Grease pan thoroughly to avoid sticking. Cake tastes even better the next day. For gluten-free, use a good gluten-free baking blend. For dairy-free, use vegan butter and almond milk with lemon juice.

Nutrition

Keywords: cranberry orange bundt cake, bundt cake, cranberry cake, orange cake, vanilla glaze, holiday dessert, easy cake recipe

Find it online: https://gleefulfork.com/perfect-cranberry-orange-bundt-cake-with-easy-vanilla-glaze/