A New Year’s bundt cake is the kind of dessert that does its job without taking over your evening. You bake it a day ahead, glaze it in the afternoon, and by the time the countdown starts it sits on a cake stand looking far fancier than the effort it took. This version is a spiced orange bundt cake: brown sugar, cinnamon, ginger, and fresh orange zest in a soft, tight crumb, finished with a thick vanilla-orange glaze, sugared cranberries, rosemary, and a crown of gold stars.
There is no alcohol in the cake, so it works on a New Year’s Eve dessert table for kids and adults alike. Below you’ll find the ingredient breakdown, a step-by-step method, a make-ahead timeline for December 31, fixes for the usual bundt cake problems, and a few flavor twists. The full recipe card is at the bottom.
Why a Bundt Cake Fits New Year’s Eve
Round foods show up on New Year’s tables in a lot of places. Many Filipino families set out twelve round fruits for the twelve months ahead, the Dutch fry round oliebollen on New Year’s Eve, and Greek families cut a round vasilopita with a coin baked inside. A ring-shaped cake fits neatly into that idea of the year coming full circle.
The practical reasons are just as good:
- It’s made in one pan. No layers to level, no frosting to smooth, nothing to slide around in the car.
- It keeps. A glazed bundt cake holds well at room temperature for a couple of days, so you can bake it before the party rush.
- It feeds a crowd. One cake cuts into 12 to 16 slices, which is handy when everyone wants something sweet at midnight.
- The ridges do the decorating. Glaze runs down the grooves on its own, so even a simple finish looks deliberate.
What Goes Into This New Year’s Bundt Cake
The batter is a classic butter cake, built to hold the bundt shape and stay moist for days. Here’s what each ingredient does and what you can swap if you need to.
| Ingredient | Why it’s there | Easy swap |
|---|---|---|
| All-purpose flour | Gives the cake enough structure to hold the ridged shape. Spoon it into the cup and level it, or weigh it. | Cake flour by weight (360 g) for a slightly softer crumb |
| Butter and two sugars | Butter carries flavor; brown sugar adds moisture and a light caramel note. | All granulated sugar works, the cake will just be a little paler |
| Buttermilk | Keeps the crumb tender and reacts with the baking soda for lift. | 1 cup milk plus 1 tablespoon lemon juice, rested 5 minutes |
| Orange zest and juice | The main flavor. The zest holds most of the aroma, so don’t skip it. | Clementine or lemon zest |
| Warm spices | Cinnamon, ginger, nutmeg, and cloves give a cozy, wintry flavor without overpowering the orange. | 2½ teaspoons pumpkin pie or apple pie spice |
| Eggs | Bind the batter and add richness. Room temperature eggs blend in without curdling the batter. | No good swap for this recipe |
How to Make a New Year’s Bundt Cake, Step by Step
The exact quantities and times are in the recipe card. This section covers the parts that make the biggest difference.
1. Prep the pan like it matters
Most stuck bundt cakes come down to one missed spot in the pan. Brush soft butter or shortening into every ridge and the center tube, dust with flour, then tap out the extra. A baking spray that contains flour works too. If you want more detail, King Arthur Baking’s guide to keeping Bundt cakes from sticking is a good read.
2. Cream the butter, sugars, and zest
Beat the soft butter with both sugars and the orange zest for 3 to 4 minutes, until it looks pale and fluffy. Rubbing the zest into the sugar this way releases its oils, so the orange flavor runs all through the cake. Add the eggs one at a time and scrape the bowl after each.
3. Alternate the dry and wet ingredients
Mix the buttermilk and orange juice in a measuring cup. Add the flour mixture in three parts and the liquid in two, starting and ending with flour. Stop as soon as you no longer see dry streaks. Overmixing at this point is what makes a bundt cake tough or leaves a gummy line near the bottom.
4. Bake, then check two ways
Bake at 350°F (175°C) for 55 to 65 minutes. Start checking at 50 minutes, since dark pans bake faster. The cake is done when a long skewer comes out with a few moist crumbs, not wet batter, and an instant-read thermometer reads about 200 to 205°F in the thickest part.
5. Release it at the right time
Let the cake sit in the pan for 10 to 15 minutes, then turn it out onto a rack. Flip it too soon and it can tear; leave it much longer and the sugars start to set against the pan. If it does hold on, here are some tips for rescuing a stuck Bundt.
6. Glaze only when it’s completely cool
Give the cake at least 1½ hours on the rack. Glaze poured on a warm cake melts and slides off; on a cool cake it stays thick and drips down the sides in slow, neat lines like in the photos.
Decorating Your New Year’s Bundt Cake for Midnight
The decorations are simple, but together they make the cake look ready for a celebration.
- Sugared cranberries: Soak fresh cranberries in warm simple syrup, let them drip dry, and roll them in sugar. They sparkle like little ornaments and add a tart pop against the sweet glaze. Make them at least an hour ahead so the coating can firm up.
- Rosemary sprigs: Small sprigs tucked into the glaze look like evergreen branches. Press them in while the glaze is still soft so they stay put.
- Gold stars: Cut stars from gold cardstock or fondant and stick them on toothpicks or thin skewers. Push them into the top of the cake right before serving, and pull out any non-edible decorations before slicing.
- Extra sparkle: A pinch of gold sprinkles or edible glitter on the glaze is plenty.
A Make-Ahead Timeline for New Year’s Eve
Spreading the work out keeps the 31st calm. Here’s a simple plan:
| When | What to do |
|---|---|
| Up to 2 days before | Bake the cake, cool it completely, and wrap it tightly in plastic wrap. Keep it at room temperature. |
| Morning of December 31 | Make the sugared cranberries and lay them out on parchment to dry. |
| 2 to 4 hours before guests arrive | Make the glaze, pour it over the cake, and add the cranberries and rosemary. |
| Just before serving | Add the stars and any sprinkles. |
Need to plan further ahead? Bake the cake up to a month early, freeze it unglazed, and thaw it wrapped at room temperature the day before your party.
Bundt Cake Problems and Quick Fixes
| Problem | Likely cause | Fix |
|---|---|---|
| Cake stuck in the pan | A missed spot when greasing, or it cooled too long | Grease every ridge, and turn it out after 10 to 15 minutes. If it holds on, set the pan in the warm, switched-off oven for a few minutes and try again. |
| Dense or gummy streak | Cold ingredients, overmixing, or underbaking | Use room temperature butter, eggs, and buttermilk, mix just until combined, and check with a thermometer. |
| Dry cake | Overbaking | Start checking at 50 minutes, and pull it as soon as the skewer shows moist crumbs. |
| Glaze runs off | The cake was still warm, or the glaze is too thin | Cool the cake fully, and thicken the glaze with powdered sugar 1 tablespoon at a time. |
| Glaze won’t drip | The glaze is too thick | Add liquid ½ teaspoon at a time until it falls from the spoon in a thick ribbon. |
Flavor Twists on This New Year’s Cake
- Cranberry studded: Toss 1 cup of dried cranberries with 1 tablespoon of the flour mixture and fold them into the finished batter. The flour coating helps keep them from sinking.
- Sparkling glaze for the grown-ups: Replace the milk or juice in the glaze with prosecco or champagne. The glaze isn’t cooked, so it keeps its alcohol; label it if kids are around. For another adults-only option, try this Caribbean rum cake.
- Chocolate orange swirl: Stir ¼ cup cocoa powder and 2 tablespoons of milk into a third of the batter, then layer the plain and chocolate batters in the pan and swirl once with a knife.
- Lemon cardamom: Use lemon zest and juice instead of orange, and swap the nutmeg and cloves for 1 teaspoon ground cardamom.
How to Store and Freeze a Bundt Cake
- Room temperature: Keep the glazed cake under a cake dome or loosely covered for up to 3 days. Cut slices dry out faster, so cover the cut side with plastic wrap.
- Freezer: Wrap the unglazed cake, whole or in slices, in plastic wrap and then foil. Freeze for up to 3 months and thaw in the wrapping so any moisture collects on the outside.
- Sugared cranberries: These look best on the day they’re made. They soften in the fridge, so keep them at room temperature.
What to Serve With It
A slice of this cake goes with almost anything you would pour at midnight: coffee, hot chocolate topped with homemade honey marshmallows, sparkling apple cider, or an orange-cranberry punch for the kids. For the adults, it pairs well with a fruity cocktail like this Bermuda rum swizzle.
If you’re building a whole New Year’s Eve dessert table, add something gooey and something fruity next to it. This pecan pie dump cake and this apple mortgage cake are both easy to make ahead.
New Year’s Bundt Cake FAQ
Can I make a New Year’s bundt cake ahead of time?
Yes, and it’s the best way to do it. Bake the cake up to two days ahead and keep it wrapped at room temperature, or freeze it unglazed for up to three months. Glaze and decorate it on the day.
What size bundt pan do I need?
A 10- to 12-cup bundt pan. A 6-cup pan is too small for this batter. You can also divide it between two 9×5-inch loaf pans and bake for about 45 to 55 minutes, checking early.
Can I use a boxed cake mix instead?
For a quick shortcut, a spice cake mix with the zest of one orange added gets you close. Bake it according to the box instructions for a bundt pan, then use the same glaze and decorations. The crumb will be lighter and less buttery than the from-scratch version.
Is this cake kid-friendly?
Yes. The cake and the basic glaze contain no alcohol. Just remove the toothpicks and paper stars before slicing, and keep the sparkling-wine glaze option on a separate plate if you make it.
Why did my bundt cake stick even though I greased the pan?
Usually a small spot inside a ridge or around the center tube was missed, or the cake sat in the pan too long. Nonstick sprays without flour can also pool at the bottom and leave the sides dry. See the troubleshooting table above for quick fixes.
New Year’s Bundt Cake Recipe Card
New Year’s Bundt Cake (Spiced Orange with Sugared Cranberries)
A spiced orange bundt cake with a thick vanilla-orange glaze, sugared cranberries, rosemary, and gold stars. Easy to make ahead, family-friendly, and ready for your New Year’s Eve dessert table.
12-16
servings30
minutes1
hour3
hoursIngredients
- For the cake
3 cups (360 g) all-purpose flour, spooned and leveled
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon fine salt
1½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup (226 g) unsalted butter, softened
1½ cups (300 g) granulated sugar
½ cup (100 g) packed light brown sugar
1 tablespoon finely grated orange zest (about 2 oranges)
4 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup (240 ml) buttermilk, at room temperature
¼ cup (60 ml) fresh orange juice
- For the glaze
2 cups (240 g) powdered sugar, sifted
1 tablespoon unsalted butter, melted
½ teaspoon vanilla extract
Pinch of salt
3 to 4 tablespoons milk or fresh orange juice
- For decorating
1 cup (100 g) fresh cranberries
½ cup (100 g) sugar plus ½ cup (120 ml) water, for the syrup
½ cup (100 g) granulated sugar, for rolling
Small rosemary sprigs
Gold cardstock or fondant stars on toothpicks (optional)
Directions
- Prepare the pan
Heat the oven to 350°F (175°C). Brush a 10- to 12-cup bundt pan with soft butter or shortening, getting into every ridge and around the center tube. Dust with flour and tap out the excess. - Mix the dry ingredients
In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. - Cream the butter
In a large bowl, beat the butter, granulated sugar, brown sugar, and orange zest on medium-high speed for 3 to 4 minutes, until pale and fluffy. - Add the eggs
Beat in the eggs one at a time, scraping down the bowl after each. Beat in the vanilla. - Combine
Stir the buttermilk and orange juice together. With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk mixture in two, beginning and ending with flour. Mix just until no dry streaks remain. - Bake
Spread the batter evenly in the pan and tap it on the counter to release air bubbles. Bake for 55 to 65 minutes, until a skewer comes out with a few moist crumbs and the center reads 200 to 205°F. - Cool
Cool in the pan for 10 to 15 minutes, then turn the cake out onto a wire rack. Let it cool completely, about 1½ hours. - Make the sugared cranberries
Heat the sugar and water until the sugar dissolves, then let the syrup cool for 5 minutes. Stir in the cranberries and let them sit for 10 minutes. Lift them out with a slotted spoon, let them drip for a few minutes, then roll them in the rolling sugar. Dry on parchment for at least 1 hour. - Make the glaze
Whisk the powdered sugar, melted butter, vanilla, salt, and 3 tablespoons milk or orange juice until smooth. Add more liquid ½ teaspoon at a time until the glaze falls from the spoon in a thick ribbon. Spoon it over the top of the cooled cake and let it run down the sides. - Decorate and serve
While the glaze is still soft, add the sugared cranberries and rosemary sprigs. Add the stars just before serving and remove any non-edible decorations before slicing.
Notes
- Use a 10- to 12-cup bundt pan. A 6-cup pan is too small for this batter.
- An instant-read thermometer is the most reliable doneness test: about 200 to 205°F in the thickest part.
- Make ahead: bake up to 2 days early and keep wrapped at room temperature, or freeze unglazed for up to 3 months.
- For an adults-only glaze, replace the milk with prosecco or champagne. The glaze is not cooked, so it contains alcohol.
