There’s something effortlessly elegant and undeniably festive about a Cranberry Orange Bundt Cake. Each slice showcases that beautiful swirl of tart cranberries and the bright, sunshiny flavor of orange, all tucked inside a supremely tender crumb that basically melts in your mouth. Whether it’s for a special occasion, a cozy holiday gathering, or just a “because I feel like baking” afternoon, this cake never fails to impress friends and family. Plus, the simple glaze over top adds both a sweet sparkle and an extra zing of citrus, making every bite memorable.

Cranberry Orange Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

Before you dive in, take a moment to appreciate how a few well-chosen ingredients turn the Cranberry Orange Bundt Cake into something show-stopping! Each one plays an important role in delivering bold flavors, moistness, and that irresistible color contrast in every bite.

All-purpose flour: The foundation of the cake, providing structure while keeping it tender and light.
Baking powder: Lends the cake a perfect rise and fluffiness—don’t skip it!
Baking soda: Teams up with the acid in orange juice for extra lift and softness.
Salt: Just a pinch wakes up and balances those sweet and tart flavors.
Unsalted butter, softened: Brings richness and moisture; make sure it’s soft for perfect creaming.
Granulated sugar: Sweetens the cake and helps achieve that coveted tender crumb.
Large eggs: Add structure and extra richness—room temperature eggs work best for a smooth batter.
Orange zest: Packs a burst of citrusy aroma; freshly grated zest makes all the difference!
Fresh orange juice: Adds brightness and tang—fresh-squeezed is best for a lively flavor.
Vanilla extract: Adds a silky background note—classic vanilla warmth enhances the fruit flavor.
Sour cream: The secret weapon for a supremely plush and moist texture!
Fresh or frozen cranberries: The stars—use them straight from the freezer if frozen, for beautiful color and tart pop.
Flour (for tossing cranberries): Keep the berries suspended in the batter so you get beautiful distribution throughout the cake.
Powdered sugar (for glaze): The base of the glossy, sweet drizzle.
Fresh orange juice (for glaze): Delivers punchy, fresh flavor in every bite of glaze.

How to Make Cranberry Orange Bundt Cake

Step 1: Preheat and Prep Your Pan

Preheat your oven to 350°F. This is the all-important first step—Bundt pans need a hot oven so the cake rises beautifully. Grease and flour a 10-cup Bundt pan, making sure to get into all the nooks and crannies. There’s nothing sadder than a gorgeous Cranberry Orange Bundt Cake sticking in the pan, so prep it well!

Step 2: Mix the Dry Ingredients

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. This even distribution means your batter will mix up smoothly and your cake will be soft and airy—no surprise salty or dense bites!

Step 3: Cream Butter and Sugar

Beat your softened butter and granulated sugar together in a large mixing bowl until light and fluffy, which takes about 3 minutes. This step is key to creating an airy texture; the sugar and butter should look pale and luscious when you’re done.

Step 4: Add Eggs and Flavors

Add the eggs one at a time to the butter mixture, beating well after each. Then mix in the freshly grated orange zest, fresh orange juice, and vanilla extract. These add depth, brightness, and a burst of gorgeous citrus aroma that makes the cake extraordinary.

Step 5: Combine Wet and Dry Ingredients

Next, add the dry ingredients in thirds, alternating with the sour cream. Mix gently and only until everything is just combined; overmixing can make your Cranberry Orange Bundt Cake dense instead of fluffy.

Step 6: Fold in the Cranberries

Toss your cranberries with a tablespoon of flour to keep them from sinking. Then, gently fold them into the batter with a spatula. This step ensures juicy pops of tart fruit will be spread throughout the cake.

Step 7: Bake to Perfection

Pour the batter into the prepared Bundt pan, smoothing the top. Slide it into the oven and bake for 50 to 60 minutes, until a toothpick inserted into the center emerges clean. Your kitchen is about to smell absolutely heavenly!

Step 8: Cool and Glaze

Let the cake cool in the pan for 15 minutes—this helps it set and release more easily—then turn it out onto a wire rack to cool completely. Meanwhile, whisk together the powdered sugar and fresh orange juice for your glaze, then drizzle generously over the cooled cake for a zesty, glossy finish.

How to Serve Cranberry Orange Bundt Cake

Garnishes

A Cranberry Orange Bundt Cake looks spectacular as is, but an extra flutter of orange zest or a handful of sugared cranberries turns it into a true centerpiece. You could also add thinly sliced candied orange for a festive touch or a scattering of edible flowers for spring brunches.

Side Dishes

Serve each slice with a dollop of fresh whipped cream or a scoop of vanilla bean ice cream for extra indulgence. If you’re feeling brunchy, pair it with a fruit salad or a bowl of honey yogurt; the cake’s zingy, sweet flavor pairs beautifully with creamy or fruity sides.

Creative Ways to Present

Cranberry Orange Bundt Cake is magic for buffet tables. Cut into individual slices, it’s perfect for grab-and-go dessert platters. For special occasions, add sparklers or edible gold leaf to really make it pop. Mini Bundt pans also work beautifully for personalized desserts.

Make Ahead and Storage

Storing Leftovers

This cake stays fresh and moist at room temperature for up to three days, as long as it’s tightly wrapped in plastic wrap or kept in an airtight container. The glaze helps lock in moisture, so every slice stays delicious—even on day three.

Freezing

Cranberry Orange Bundt Cake freezes beautifully! Simply wrap the completely cooled, unglazed cake tightly in aluminum foil and place it in a plastic freezer bag. It’ll keep perfectly for up to three months. Thaw overnight at room temperature, then glaze it fresh before serving.

Reheating

If you’d like to enjoy your cake warm, pop a slice in the microwave for 10-15 seconds or heat it in a 300°F oven for a few minutes. The glaze will soften, and the aroma of citrus and butter will fill your kitchen all over again.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Absolutely! Just use 1 cup dried cranberries and soak them in warm water for about 10 minutes to plump them up. This ensures your Cranberry Orange Bundt Cake is still juicy in every bite.

Do I need to thaw frozen cranberries before using?

No need—use them straight from the freezer. Toss them in flour as directed, which prevents excess color bleeding and helps distribute them evenly throughout the batter.

How can I prevent my Bundt cake from sticking?

Generously grease every crease of your pan and dust it with flour, knocking out any excess. If your Bundt still wants to stick, let the cake cool in the pan for about 15 minutes before turning out onto a rack.

Can I add spices to the cake?

Yes, a pinch of cinnamon (or even a dash of nutmeg) complements the cranberry and orange beautifully, adding a cozy layer of flavor—perfect for fall and winter baking.

Is this cake good for making ahead?

Definitely! Cranberry Orange Bundt Cake keeps its fantastic texture for several days, making it a perfect make-ahead dessert for holidays or parties. The flavors meld and become even more delicious with time.

Final Thoughts

If you haven’t tried baking a Cranberry Orange Bundt Cake yet, I genuinely hope you give it a whirl soon. It’s the kind of recipe that turns any occasion into a celebration and creates those “can I please have the recipe?” moments. Happy baking!

Cranberry Orange Bundt Cake Recipe

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4.8 from 6 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the perfect balance of tart cranberries and zesty orange flavors with this delightful Cranberry Orange Bundt Cake. This moist and tender cake is topped with a sweet orange glaze that complements the fruity notes of the cake beautifully. Perfect for holiday gatherings or a cozy dessert at home.

Ingredients

Scale

For the Cake:

2½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1¾ cups granulated sugar
4 large eggs
1 tablespoon orange zest
½ cup fresh orange juice
1 teaspoon vanilla extract
1 cup sour cream
1½ cups fresh or frozen cranberries (do not thaw if frozen)
1 tablespoon flour (for tossing cranberries)

For the Glaze:

1 cup powdered sugar
2–3 tablespoons fresh orange juice

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Instructions

Preheat oven and prepare Bundt pan: Preheat oven to 350°F. Grease and flour a 10-cup Bundt pan.
Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Make cake batter: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in orange zest, orange juice, and vanilla. Gradually add dry ingredients and sour cream, mixing until just combined. Toss cranberries in flour and fold into batter.
Bake the cake: Pour batter into prepared pan and bake for 50-60 minutes, until a toothpick comes out clean. Cool in pan for 15 minutes, then transfer to a wire rack.
Prepare the glaze: Whisk together powdered sugar and orange juice until smooth. Drizzle over cooled cake.

Notes

You can substitute dried cranberries if fresh or frozen aren’t available—just reduce the amount to 1 cup and soak in warm water for 10 minutes before using.
Add a pinch of cinnamon to the batter for a cozy twist.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American