If you’re looking for a show-stopping dessert that captures the sweet brightness of citrus and the tart pop of berries, this Cranberry Orange Bundt Cake is pure celebration in cake form! Each slice bursts with juicy cranberries and fragrant orange zest, held together by a tender, buttery crumb that stays moist for days. Whether you’re hosting a holiday gathering or want to treat your loved ones to something special, this cake promises to be the centerpiece everyone raves about. Let’s dive into how to make this irresistible crowd-pleaser your new favorite tradition.

Cranberry Orange Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

The magic of Cranberry Orange Bundt Cake lies in its simple, high-quality ingredients, each lending a critical role to the final flavor, aroma, and texture. Gather these staples and you’re well on your way to a cake that tastes as good as it looks!

All-purpose flour: Gives the cake its structure and a soft, yet sturdy, crumb perfect for a Bundt pan.
Baking powder: Ensures a light rise so your cake isn’t dense or heavy.
Baking soda: Works alongside the baking powder and orange juice for extra lift and tenderness.
Salt: Balances the sweetness and brightens all the flavors.
Unsalted butter, room temperature: Adds rich, classic flavor and creates that melt-in-your-mouth texture.
Granulated sugar: Sweetens the cake and helps with a golden, crisp crust.
Large eggs: Bind everything together and enrich the batter.
Fresh orange zest: Provides zesty fragrance and citrus punch in every bite.
Fresh orange juice: Infuses the cake and glaze with real, natural flavor.
Vanilla extract: Rounds out the flavors and adds a hint of warmth.
Sour cream: Guarantees a moist crumb and slight tang that enhances the orange.
Fresh or frozen cranberries: Offer bursts of tartness—use them frozen for easy prep!
Powdered sugar: Creates a smooth, sweet glaze for drizzling on top.
Fresh orange juice (for glaze): Delivers extra citrus flavor and a perfectly pourable finish.

How to Make Cranberry Orange Bundt Cake

Step 1: Prepare Your Pan and Preheat the Oven

To set yourself up for Bundt cake success, first preheat your oven to 350°F (175°C). Grease your 10-cup Bundt pan generously with butter or nonstick spray, then dust it with flour. This crucial step prevents sticking and preserves the beautiful shape of your Cranberry Orange Bundt Cake when unmolding.

Step 2: Whisk Together the Dry Ingredients

In a medium mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk well to distribute the leaveners and salt evenly throughout the flour, ensuring your cake has uniform rise and flavor in every slice.

Step 3: Cream the Butter and Sugar

In a large bowl, beat the room-temperature butter with the granulated sugar until light and fluffy, about 3-4 minutes. This aerates the batter, creating a lighter texture and that craveable “bakery-style” crumb we all love in a Cranberry Orange Bundt Cake.

Step 4: Add Eggs, Citrus, and Vanilla

Beat in the eggs one at a time, pausing to scrape the sides of the bowl as needed. Next, blend in the fragrant orange zest, fresh orange juice, and vanilla extract. This step infuses the batter with citrusy, sunny flavor and sets the stage for a fresh, bright cake.

Step 5: Incorporate Dry Ingredients and Sour Cream

With your mixer on low, add the flour mixture in three parts, alternating with the sour cream. Begin and end with the flour. Mixing in intervals ensures your Cranberry Orange Bundt Cake batter stays tender and not overworked. The result: a cake that’s moist and velvety.

Step 6: Fold In the Cranberries

Lightly toss the cranberries in a spoonful of flour—a smart baker’s trick to prevent them from sinking. Gently fold them into the finished batter. Their jewel-like pop practically guarantees bursts of color and flavor in every bite.

Step 7: Fill the Bundt Pan and Bake

Evenly pour the batter into the prepared Bundt pan, smoothing the surface. Bake for 50-60 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. The kitchen will smell so good, you’ll be counting the minutes!

Step 8: Cool and Unmold

Once baked, let the cake cool in the pan for 15 minutes. Gently invert onto a wire rack and let it cool completely. This resting time not only makes it easier to unmold but also locks in all those lovely citrus aromas.

Step 9: Glaze the Cake

For a picture-perfect finish, whisk the powdered sugar with 2-3 tablespoons of fresh orange juice until smooth. Drizzle the glaze over the cooled Cranberry Orange Bundt Cake, letting it cascade down the sides for irresistible appeal and that extra pop of citrusy sweetness.

How to Serve Cranberry Orange Bundt Cake

Garnishes

A simple orange zest sprinkle or a handful of sugared cranberries takes this cake to the next level. You can also dust with a little extra powdered sugar for a classic, snow-dusted look that’s striking on a holiday table.

Side Dishes

Complement the sweet-tart flavor of the Cranberry Orange Bundt Cake with a dollop of whipped cream, vanilla ice cream, or even crème fraîche. A fresh fruit salad or sliced oranges on the side add a refreshing contrast and a pop of color.

Creative Ways to Present

For a festive occasion, place the cake on a vintage cake stand and tuck in fresh orange leaves and a few scattered cranberries. If you’re hosting brunch, slice and fan out the pieces on a platter, letting the vibrant glaze catch the light for a true centerpiece.

Make Ahead and Storage

Storing Leftovers

Keep leftover Cranberry Orange Bundt Cake tightly wrapped in plastic or stored in an airtight container at room temperature. It’ll stay moist and flavorful for up to 3 days, making it perfect for prepping ahead of time or enjoying over several days.

Freezing

This cake freezes beautifully! Once completely cooled, wrap the cake tightly in plastic wrap and then aluminum foil. You can even freeze individual slices for single servings. Thaw on the counter overnight when you want to serve a fresh-tasting slice.

Reheating

If you love slightly warm cake, heat a slice in the microwave for about 15-20 seconds. The glaze will turn almost melty, and the citrus aroma will fill your kitchen all over again—just as delightful as when freshly baked.

FAQs

Can I use dried cranberries instead of fresh or frozen?

While dried cranberries do work in a pinch, they’ll change the cake’s character by making it sweeter and a bit less moist. For the classic texture and tart bursts, stick to fresh or frozen cranberries whenever possible for your Cranberry Orange Bundt Cake.

Do I need to thaw frozen cranberries first?

Nope! Toss them straight from the freezer into your batter (after coating with a little flour). Thawed cranberries can be mushy and might bleed color, affecting both texture and appearance.

How do I prevent my Bundt cake from sticking?

Thoroughly greasing and flouring every nook of your Bundt pan is key. If your cake still sticks, let it rest a few more minutes before inverting. Silicone pans can help, but nothing beats a properly prepared classic pan for this beautiful Cranberry Orange Bundt Cake.

Can I make this cake gluten-free?

Yes, you can substitute a high-quality 1-to-1 gluten-free baking flour for the all-purpose flour. Be sure to check the texture as gluten-free cakes can dry out more quickly.

What’s the best way to zest and juice an orange?

Use a microplane or fine grater to remove the orange zest, taking care to avoid the bitter white pith. For juicing, press and roll the orange on your countertop first—this softens it and makes for easier, juicier squeezing.

Final Thoughts

This Cranberry Orange Bundt Cake is a feast for the senses—moist, buttery, zesty, and tied together with a sweet citrus glaze. If you crave something that looks as beautiful as it tastes, give this recipe a whirl. I can’t wait for you to taste the magic in every slice.

Cranberry Orange Bundt Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 17 reviews

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

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Description

Indulge in the delightful flavor combination of tart cranberries and bright orange with this moist and flavorful Cranberry Orange Bundt Cake. Perfect for holiday gatherings or a sweet treat any time of year!

Ingredients

Scale

Dry Ingredients:

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients:

1 cup unsalted butter (room temperature)
1 3/4 cups granulated sugar
4 large eggs
1 tablespoon fresh orange zest
1/2 cup fresh orange juice
1 teaspoon vanilla extract
1 cup sour cream

Additional:

2 cups fresh or frozen cranberries (if frozen, do not thaw)
1 cup powdered sugar
2–3 tablespoons fresh orange juice (for glaze)

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Instructions

Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease/flour a 10-cup Bundt pan.
Mix Dry Ingredients: Whisk together flour, baking powder, baking soda, and salt in a bowl.
Cream Butter and Sugar: In a large bowl, cream butter and granulated sugar until fluffy.
Add Wet Ingredients: Beat in eggs one at a time, then mix in orange zest, orange juice, and vanilla.
Combine: Add dry ingredients and sour cream alternately in three parts.
Add Cranberries: Gently fold in cranberries.
Bake: Pour batter into pan and bake for 50-60 minutes.
Cool and Glaze: Cool cake in pan, then invert onto rack; drizzle with orange glaze.