Cranberry Bundt 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


To Make Cranberry Bundt Cake:

  1. 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.
  2. In a large mixing bowl, beat together eggs and sugar for 3 minutes on high speed, until pale in color.
  3. Add olive oil, then melted butter, and finally vanilla extract, blending between each ingredient then mix in buttermilk until well blended.
  4. 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.
  5. Toss cranberries with 1/2 Tbsp flour and fold them into the batter along with 1 Tbsp orange zest.
  6. 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:

  1. 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.


12 servings

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