Cranberry Orange Bundt Cake with Vanilla Glaze

Is there anything more welcoming than the smell of a cake baking? This Cranberry Orange Bundt Cake with Vanilla Glaze is a showstopper that tastes just as good as it looks. It’s a moist, tender cake bursting with bright, tart cranberries and the sunny flavor of fresh orange. Topped with a simple, sweet vanilla glaze, it’s the perfect balance of flavors. And honestly, it’s one of my absolute favorite desserts to bring to a gathering because it feels fancy but is completely approachable to make. So good.

Why You’ll Love This

You’ll love this cake because it’s so, so tender and bursting with festive flavor. It’s a one-pan wonder that looks incredibly impressive with minimal effort. It’s the ultimate make-ahead dessert, which is a lifesaver during the busy holiday season. Plus, the combination of tart cranberry and sweet orange is just a classic for a reason—it simply sings of the holidays. It’s a guaranteed crowd-pleaser that will have everyone asking for the recipe.

Ingredients

3 cups all-purpose flour: The sturdy base for our cake.
1 1/2 cups granulated sugar: For just the right amount of sweetness.
1 tablespoon baking powder: Gives the cake its beautiful rise.
1/2 teaspoon salt: Balances all the flavors.
1 cup whole milk: Adds richness and moisture.
4 large eggs: Binds everything together and adds structure.
1 cup unsalted butter, melted and slightly cooled: For that irresistible, tender crumb.
1/2 cup fresh orange juice: Provides that bright, citrusy punch.
Zest of 1 large orange: Where all that wonderful orange flavor lives.
1 teaspoon vanilla extract: A warm, cozy flavor base.
2 cups fresh cranberries, tossed in 1 tbsp flour: Prevents them from sinking to the bottom.
For the Vanilla Glaze: 2 cups powdered sugar, 3-4 tablespoons milk, 1 teaspoon vanilla extract.

Step by Step Method

Preheat your oven to 350°F (175°C). Generously grease a 10-cup Bundt pan with butter or baking spray, making sure to get into all those nooks and crannies.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, whisk the milk, eggs, melted butter, orange juice, orange zest, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients. Gently fold everything together with a spatula until just combined. Be careful not to overmix—a few lumps are just fine.
Toss the fresh cranberries with a tablespoon of flour. This helps them stay suspended in the batter. Gently fold them into the batter.
Pour the batter into your prepared Bundt pan and smooth the top with a spatula.
Bake for 50-60 minutes, or until a long wooden skewer inserted into the center of the cake comes out clean.
Let the cake cool in the pan on a wire rack for 15 minutes. Then, carefully invert it onto the rack to cool completely before glazing.
For the glaze, whisk the powdered sugar, milk, and vanilla together until smooth. It should be thick but pourable. Drizzle it over the completely cooled cake.

Equipment Needed

You won’t need anything too fancy here! A standard 10-cup Bundt pan is the star of the show. You’ll also need two mixing bowls (one for dry ingredients, one for wet), a whisk, a spatula for folding, a zester or microplane for the orange, and a wire rack for cooling. A skewer or toothpick for testing doneness is a must.

Creative Variations

Feel free to make this recipe your own! If you don’t have fresh cranberries, you can use frozen ones—just don’t thaw them first. For a nutty crunch, fold in 3/4 cup of chopped pecans or walnuts with the cranberries. If you’re a chocolate lover, swap the cranberries for white or dark chocolate chips. You could even add a warm spice twist with a teaspoon of cinnamon or a pinch of nutmeg in the batter. For a dairy-free version, your favorite plant-based milk and a neutral oil like avocado oil will work beautifully.

Serving Ideas & Pairings

This cake is fantastic all on its own with a hot cup of coffee or tea. For a truly decadent Thanksgiving dessert, serve a warm slice with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. It also pairs wonderfully with other classic Thanksgiving treats on a dessert table. It’s a stunning centerpiece that doesn’t need much fuss.

Storage Tips

Once glazed, you can store this cake covered at room temperature for up to 2 days. For longer storage, keep it airtight in the refrigerator for up to 5 days. You can also freeze the unglazed cake for up to 3 months. Wrap it tightly in two layers of plastic wrap and then foil. Thaw overnight at room temperature before glazing and serving.

Doneness Test

The best way to know if your cake is done is with that skewer test. Insert it into the thickest part of the cake—if it comes out with no wet batter clinging to it, you’re good to go. You might see a few moist crumbs, and that’s perfect. The edges should also be pulling away slightly from the sides of the pan, and the top will be a beautiful golden brown.

Fun Thanksgiving Desserts

When you’re planning your Thanksgiving food ideas, it’s fun to have a mix of classic and new desserts. This Cranberry Orange Bundt Cake fits right in! It’s a wonderful alternative to pie that still feels special and celebratory. Easy Thanksgiving desserts like this are a host’s best friend because they free you up to focus on the turkey and all those amazing Thanksgiving side dishes. It’s definitely one of my go-to Thanksgiving baking recipes.

FAQs

Can I use canned cranberry sauce instead of fresh berries? I don’t recommend it for this particular recipe. The texture of whole berry sauce would be too chunky, and the jellied sauce would change the liquid ratio of the batter. Fresh or frozen cranberries work best for texture and that pop of tart flavor.
My glaze is too thin/too thick. How can I fix it? No problem! If it’s too thin, whisk in a little more powdered sugar, a tablespoon at a time. If it’s too thick and pasty, add more milk, just a teaspoon at a time, until it reaches a drizzle-able consistency.
Can I make this cake ahead of time for Thanksgiving? Absolutely. This is one of the best make-ahead Thanksgiving dessert ideas. Bake the cake the day before, let it cool completely, and wrap it tightly in plastic wrap. Store it at room temperature. Make the glaze and drizzle it on right before you’re ready to serve.
What’s the best way to get the cake out of the pan without sticking? The key is greasing the pan really, really well. I use a baking spray that has flour in it, and I make sure to get into every crevice. Letting the cake cool for that 15-minute rest is also crucial—it allows the cake to set up so it doesn’t break when you turn it out.