Easy Cranberry Orange Christmas Bundt Cake
This cranberry orange bundt cake is the kind of dessert that feels special without being fussy. The batter comes together in one bowl, and the oven does most of the work.
A glossy orange glaze sets up in minutes, so the whole thing looks impressive with barely any effort.
What Makes This Christmas Cake a Keeper
The crumb is velvety and soft, thanks to a generous amount of butter and whole milk. Dried cranberries soak up moisture during baking and turn jammy in spots, while fresh orange zest keeps the flavor bright and holiday-appropriate.
I’ve made this cake for last-minute gatherings and lazy Sunday afternoons, and it always disappears fast. It holds well for days, so you can bake it ahead without the texture drying out.
Ingredients
- 2 ½ cups all-purpose flour: spooned and leveled, not scooped
- 1 ½ teaspoons baking powder: fresh for the best rise
- ½ teaspoon baking soda: balances the acidic ingredients
- ½ teaspoon fine sea salt: brings out the citrus
- 1 cup unsalted butter, softened: room temperature, not melted
- 1 ½ cups granulated sugar
- 3 large eggs: also at room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons orange zest: from about 2 medium oranges
- ¾ cup whole milk: or 2% for a slightly lighter crumb
- 1 cup dried cranberries: tart-sweet, not candied
- ½ cup chopped pecans: (optional): toasts as the cake bakes
For the Glaze
- 1 cup powdered sugar
- 2 to 3 tablespoons fresh orange juice: plus more if needed
- Pinch of salt
Variations / Substitutions
- Swap dried cranberries: dried cherries, chopped dried apricots, or golden raisins work well.
- Try a different citrus: lemon zest and lemon juice give the cake a sharper tang; use the same amounts.
- Skip the nuts: omit the pecans or replace them with an equal amount of chopped walnuts.
- Go dairy-free: use a vegan butter stick and unsweetened oat milk; the cake stays tender.
- If you like the orange-cranberry combo, try my Cranberry Orange Muffins.
How To Make Christmas Bundt Cake
Step 1: Cream the Butter and Sugar
Preheat your oven to 350°F (175°C) and generously grease a 10 to 12 cup bundt pan with softened butter, then dust it with flour and tap out the excess. In a large bowl, beat the 1 cup softened butter and 1 ½ cups sugar with an electric mixer on medium speed for about 3 minutes, scraping down the sides once.
The mixture will look pale, fluffy, and noticeably lighter in color. There should be no visible sugar granules when you rub a smear between your fingers.
Step 2: Add the Eggs and Flavorings
Crack in the 3 eggs one at a time, beating on low just until each yolk disappears before adding the next. Pour in the 2 teaspoons vanilla and all 2 tablespoons orange zest, and mix for another 15 seconds.
The batter might look slightly curdled after the eggs go in, and that is completely normal. The milk and flour will smooth it out in the next step.
Step 3: Combine the Dry and Wet Ingredients
Whisk together the 2 ½ cups flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt in a separate bowl. Add a third of the dry mix to the butter mixture, stir on low until mostly combined, then pour in half the ¾ cup milk. Repeat, ending with the last third of flour, and stop mixing as soon as no dry streaks remain, about 10 to 15 seconds of hand mixing.
A few small lumps are fine; overmixing will make the cake tough. The batter should be thick and smooth, with a soft sheen from the butter.
Step 4: Fold in the Cranberries and Bake
Gently fold the 1 cup dried cranberries and the optional ½ cup pecans into the batter with a spatula until they are evenly distributed. Scrape everything into the prepared pan, smooth the top, and bang the pan lightly on the counter once to settle the batter. Bake on the middle rack for 50 to 55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
The kitchen will smell like warm citrus and caramelized butter. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack and cool completely before glazing, about 90 minutes.
Step 5: Glaze and Slice the Cake
Whisk the 1 cup powdered sugar with 2 tablespoons orange juice and the pinch of salt in a small bowl. Add more juice a teaspoon at a time until the glaze falls off the whisk in a thick ribbon that settles back into itself in a few seconds. Drizzle it over the cooled cake and let it set for 5 minutes, then slice and serve.
The glaze will firm up just enough to stay glossy without turning hard. Cut thick slices while the cake is still ever so slightly warm for the best texture.
A Few Tips for the Best Bundt
- Room temperature ingredients make a smoother batter. Take the butter, eggs, and milk out of the fridge about an hour before you start.
- For a cake that releases cleanly, use a pastry brush to reach every groove of the bundt pan with butter, then dust with flour and knock out any clumps.
- If your pan has a dark nonstick finish, check the cake 5 minutes early; those pans run hotter and can overbrown the crust.
- A crumpled strip of aluminum foil tucked around the outer edge of the pan can slow browning if the cake colors too quickly.
Bake times can vary by pan:
| Pan Material | Approximate Bake Time | Done Check |
|---|---|---|
| Dark metal | 50 to 55 mins | Toothpick with a few moist crumbs |
| Light metal | 55 to 60 mins | Toothpick clean |
| Ceramic or stoneware | 60 to 65 mins | Toothpick clean, cake springs back |
Keeping the Cake Fresh
Refrigerate leftover cake in an airtight container for up to 5 days. Bring slices to room temperature before serving, as the butter firms up in the cold.
Reheating A quick 15-second zap in the microwave warms a slice without drying it out. For larger pieces, heat in a 300°F (150°C) oven for 5 to 7 minutes.
What to Serve with This Cake
A dollop of lightly sweetened whipped cream cuts through the tart cranberries and softens the crumb. A scoop of vanilla ice cream offers contrast between warm cake and cold, creamy sweetness, while a cup of strong black coffee balances the sugary glaze with a bitter edge.
Frequently Asked Questions
Can I use fresh cranberries instead of dried?
No, fresh cranberries release too much juice and will make the cake soggy. Stick with dried.
Can I freeze this cake?
Yes. Wrap the completely cooled, unglazed cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight on the counter and glaze before serving.
What is the best way to make sure the cake doesn’t stick?
Grease every crevice of the bundt pan with softened butter using a pastry brush, then dust with flour and tap out the excess. Do not use baking spray that contains leavening; it can leave a sticky residue.
Can I bake this in a loaf pan instead?
Yes. Divide the batter between two greased 9×5-inch loaf pans and bake for about 50 to 60 minutes, until a toothpick comes out clean.
Christmas Bundt Cake Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C) and generously grease a 10 to 12 cup bundt pan with butter, then dust with flour. Beat the butter and sugar on medium speed until pale and fluffy, about 3 minutes.
- Beat in eggs one at a time, then vanilla and orange zest, mixing just until combined.
- Whisk flour, baking powder, baking soda, and salt. Alternate adding dry mix and milk to the butter mixture, beginning and ending with flour, and stir just until no dry streaks remain.
- Fold in cranberries and pecans. Spread batter in the pan and bake 50 to 55 minutes, until a toothpick comes out clean or with a few moist crumbs. Cool in pan 10 minutes, then invert onto a rack and cool completely.
- Whisk powdered sugar, 2 tablespoons orange juice, and salt until smooth, adding more juice if needed. Drizzle over the cooled cake, let set 5 minutes, and slice.
