Cranberry Orange Bundt Cake Recipe

Name: Orange Cranberry Bundt Cake with White Chocolate
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Ingredients: 300 grams unsalted butter (at room temperature); 300 grams granulated sugar; 1 tsp vanilla extract; 6 eggs (at room temperature); 300 grams self-rising flour; Zest of 2 oranges; Pinch of salt; 250 grams fresh cranberries + a little flour for coating; 150 grams white chocolate; Toasted sliced almonds

Posted: December 9, 2025

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This orange cranberry Bundt cake with white chocolate is the ultimate Christmas Bundt cake. The fresh pop of cranberries is a delightful surprise in every bite of this sweet holiday cake.

Why You’ll Love This Recipe

Every cake baked in a bundt pan automatically looks beautiful, but this orange cranberry Bundt turned out especially stunning.

The white chocolate on the outside, combined with the toasted sliced almonds, adds a festive touch. And once you cut into it, those gorgeous red cranberries appear in every slice. A true Christmas Bundt cake!

The combination of a light, tender cake subtly flavored with orange, and the fresh, tart cranberries throughout (and let’s not forget that crisp white-chocolate layer on top!) works incredibly well together. I don’t say this often, but I just couldn’t stop eating this cake!

Recipe Ingredients

butter – I use unsalted butter for all my cakes
sugar – I went for granulated sugar. You can also use brown sugar but that will have an impact on look and taste
vanilla extract – use store-bought or make your own vanilla extract
eggs – you will need a total of 6 eggs
self-rising flour – the cake batter is made with self-rising flour. You can also substitute for all-purpose flour combined with baking powder.
oranges – I used the zest of 2 oranges for this bundt cake
cranberries – I used fresh cranberries here but you can also substitute with frozen cranberries

How to Make a Cranberry Orange Bundt cake

Making this delicious Christmas bundt is really quite easy. You start by beating the butter, sugar and vanilla together until fluffy and creamy. Now add the eggs one by one and make sure to mix each one in, before adding the next egg.

Next you add the flour, zest and the salt. Mix it together, but make sure not too overmix. Once it’s combined it’s fine.

The fresh cranberries are tossed together with about a tablespoon of flour. This will make sure they don’t all sink to the bottom of the bundt cake. Once coated, fold them through using a rubber spatula.

Prepare the bundt pan

Make sure you prepare the bundt pan properly. Using a pastry brush, hit every corner of the bundt cake with a bit of butter. Dust it with flour and get rid of the excess flour by tapping it above the sink.

Add the batter into the tin and make sure it’s evenly distributed.

Bake the bundt cake for about 60-70 minutes or until a skewer comes out clean.

Let it cool in the pan for 10-15 minutes, then remove the cake and place on a wire rack to cool completely.

Decorating

Once the cake is completely cooled you melt two third of the white chocolate using a double boiler. Remove from the heat and stir the remaining chocolate in until melted.

Drizzle this over the cake and sprinkle with some toasted almonds. The perfect bundt cake for the holiday season!

Storing Cranberry Orange Bundt Cake

This delicious bundt cake can be stored at room temperature for 4-5 days. Make sure to wrap it properly and do not keep it in the fridge.

Can you freeze cranberry orange bundt?

You can freeze the bundt cake as well. You can store the cranberry orange bundt for three months in the freezer.

Chocolate can look a bit different after freezing and thawing, so for the best result you freeze the cake without chocolate. After defrosting you can add the white chocolate and decorations.

How do I get my Bundt cake out of the pan in one piece?

There are three key steps:

Grease the pan very well with butter (don’t miss any corners or details!).
Dust the pan with flour after greasing.
Bake the cake fully. An under-baked Bundt cake is one of the main reasons it won’t release from the pan. I have a full step-by-step guide with tips and tricks to help ensure your cake pops out perfectly.
Most important: wait (at least) 10-15 minutes before releasing the cake from the baking pan. It has to set a bit when cooling.

Can I remove the Bundt cake from the pan right after baking?

No. Let the cake cool in the pan for 10-15 minutes outside of the oven. Then place a serving board on top of the pan and flip it over in one motion. If everything is prepared properly, the bundt will release without an issue.

What is a good Bundt pan to use?

I’m a big fan of Nordic Ware pans. They’re sturdy, long-lasting (I’ve used mine for as long as I can remember), and they come in many beautiful designs. For this recipe, I used the Nordic Ware Original Bundt pan.

I have another Bundt-related question.

Feel free to leave your question in the comments below, but chances are the answer is already covered in my in-depth article full of Bundt cake baking tips.

Can I use frozen cranberries?

Absolutely. Just make sure to thaw them completely, drain any excess liquid, and gently pat them dry.

More Bundt Recipes

If you’re like me and love bundt cake, these will probably be perfect for you:

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Orange Cranberry Bundt Cake with White Chocolate

The perfect bundt cake for the holiday season as it is beautiful as well as delicious!

Prep Time15

Cook Time1 10

Total Time1 25

Servings: people

Ingredients

Metric | US Customary

300 grams unsalted butter at room temperature
300 grams granulated sugar
1 tsp vanilla extract
6 eggs at room temperature
300 grams self-rising flour
Zest of 2 oranges
Pinch of salt
250 grams fresh cranberries + a little flour for coating

Topping:

150 grams white chocolate
Toasted sliced almonds

Equipment

10-12 cup bundt pan (approx. 2.4 litre)

Instructions

Beat the butter, sugar, and vanilla extract until creamy. Add the eggs one at a time, mixing well between each addition.
Add the self-rising flour, orange zest, and salt. Mix until just combined. Do not overmix.
Toss the cranberries with 1 tablespoon of flour so they are lightly coated, then fold them through the batter.
Pour the batter into a well-greased and floured Bundt pan. Bake at 350°F/180°C (conventional oven) for 60-70 minutes. Check if it's done with a skewer before removing from the oven.
Let it cool in the pan for 10-15 minutes, then remove the cake and place on a cooling rack to cool completely.
Melt two-thirds of the white chocolate over a double boiler, remove from heat, and stir in the remaining chocolate until melted. Drizzle over the cooled cake and sprinkle with toasted almonds.

Tips

A reader shared a tip for making this cake gluten-free: replace the flour with 150 grams glutinous rice flour and 150 grams regular rice flour, plus 16 grams of baking powder.

How to store

Store well-wrapped at room temperature for 4-5 days.

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Cranberry Orange Bundt Cake Recipe

Why You’ll Love This Recipe

Recipe Ingredients