If you’re on the hunt for a delightful treat that captures the bright, tangy essence of winter holidays with a luscious, moist crumb, look no further than this Cranberry Orange Bundt Cake Recipe. It’s a perfect harmony of tart cranberries and aromatic orange zest, wrapped in a buttery batter that bakes into a beautiful golden bundt shape. This cake isn’t just about flavor—it’s about the joy of sharing a slice that feels both homely and festive, sweet and fresh. Whether you’re making it for a special occasion or a cozy afternoon pick-me-up, this Cranberry Orange Bundt Cake Recipe promises to become a beloved favorite in your baking repertoire.

Cranberry Orange Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients for this cake is as simple as it is rewarding. Each component plays a crucial role, from the flour that creates the tender crumb to the cranberries that burst with vibrant color and flavor. Together, these ingredients ensure your cake is perfectly balanced in texture, sweetness, and zest.

2 1/2 cups all-purpose flour: Provides the foundation for a soft yet sturdy cake structure.
2 tsp baking powder: Helps the cake rise beautifully, making it light and airy.
1/2 tsp baking soda: Balances acidity and enhances the cake’s crumb texture.
1/2 tsp salt: Elevates the flavors and balances sweetness.
1 cup unsalted butter, softened: Adds rich, creamy flavor and moisture.
1 3/4 cups granulated sugar: Sweetens the cake perfectly without overpowering the citrus tang.
4 large eggs: Bind ingredients and provide structure while keeping the cake tender.
1/2 cup fresh orange juice: Infuses natural citrus brightness throughout the cake.
Zest of 2 oranges: Intensifies orange flavor with fragrant oils.
1 tsp vanilla extract: Rounds out the flavor with a warm sweetness.
1 cup sour cream: Adds moisture and a subtle tang that balances out the sweet.
1 1/2 cups fresh or frozen cranberries (do not thaw if frozen): Offer bursts of tartness and gorgeous red color inside the cake.
1 cup powdered sugar: For the glaze that crowns the cake with sweet, smooth brilliance.
2–3 tbsp fresh orange juice: Mixed into the glaze, tying the whole flavor theme together.
Zest of 1 orange (optional): Garnishes the glaze beautifully with extra citrus aroma and color.

How to Make Cranberry Orange Bundt Cake Recipe

Step 1: Prepare Your Pan and Oven

Begin by preheating your oven to 350°F (175°C). While it warms, generously grease and flour your bundt pan. This crucial step not only prevents sticking but also helps your cake develop its signature crisp crust that contrasts so nicely with its tender interior.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This mixture will ensure your cake rises evenly and has a balanced texture. Setting this aside gives you a head start on incorporating these dry ingredients smoothly into the wet mixture later.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. This step is key for a tender, airy cake base. It might take a few minutes but trust me, the texture differences are worth the effort.

Step 4: Add Eggs One at a Time

Adding eggs one by one ensures they blend thoroughly into the creamed butter and sugar, preventing any curdling and maintaining the light batter consistency vital for a perfect crumb.

Step 5: Stir in Orange Juice, Zest, and Vanilla

This is where your cake starts to take on its distinctive flavor. The juice adds moisture and tang, while the zest delivers aromatic oils that make every bite burst with fresh citrus notes. Vanilla adds a warm background tone that rounds out the flavor beautifully.

Step 6: Alternate Mixing Dry Ingredients and Sour Cream

Gradually add the dry mix in batches, alternating with sour cream—starting and finishing with the dry ingredients. This method keeps the batter smooth and helps prevent overmixing, which can make cakes tough instead of tender and moist.

Step 7: Fold in Cranberries Gently

Carefully fold the cranberries into the batter so that their tartness and vivid color are evenly distributed without breaking them apart. Use fresh or frozen (unthawed) cranberries to maintain their shape and provide that delightful cranberry burst when baked.

Step 8: Bake Your Bundt Cake

Pour the batter evenly into your prepared bundt pan, smoothing the surface so the cake bakes evenly. Pop it in the oven and bake for 50 to 60 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean, signaling a perfect bake.

Step 9: Cool and Glaze

Allow the cake to cool in the pan for about 10 minutes — this helps it release smoothly. Then invert it onto a wire rack to cool completely. Once cool, whisk together powdered sugar and orange juice to create a luscious glaze, drizzle it over the cake, and scatter optional orange zest on top for that extra zing and visual appeal.

How to Serve Cranberry Orange Bundt Cake Recipe

Garnishes

Serving this cake with a simple orange zest garnish elevates its presentation and enhances the citrus aroma beautifully. For added texture and a festive touch, consider sprinkling a few whole cranberries or chopped toasted nuts around the plate.

Side Dishes

This cake shines on its own but pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla ice cream to complement the tart cranberries. A warm cup of spiced tea or freshly brewed coffee also makes for a cozy pairing that will please any crowd.

Creative Ways to Present

Try slicing the Cranberry Orange Bundt Cake Recipe into thick slices and serving it layered with mascarpone and a smear of citrus curd for an elegant dessert. You could also turn leftovers into delightful trifle layers or cake pops for a fun twist.

Make Ahead and Storage

Storing Leftovers

Keep your leftover cake fresh by wrapping it tightly with plastic wrap or storing it in an airtight container at room temperature. It’s best enjoyed within 3 days to savor its moist texture and vibrant flavors.

Freezing

This cake freezes beautifully! Wrap it securely in plastic wrap and then foil to prevent freezer burn. When ready to enjoy, thaw overnight in the refrigerator or at room temperature for a few hours before glazing and serving.

Reheating

If you prefer a slightly warm slice, gently reheat pieces in the microwave for 15-20 seconds or warm in a low oven wrapped loosely in foil. This brings back that just-baked coziness without drying out the cake.

FAQs

Can I use dried cranberries instead of fresh or frozen?

While dried cranberries can be used, fresh or frozen cranberries provide a juicier burst of tart flavor and a better texture contrast. If using dried, soak them briefly in orange juice to plump them up before folding in.

Is it necessary to use sour cream in this recipe?

Sour cream adds moisture and a gentle tang that balances the sweetness. You can substitute with Greek yogurt if needed, but avoid skipping it altogether to keep the cake tender and flavorful.

Can I make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free baking blend designed for cakes. Just be sure to check that your blend contains xanthan gum or a similar binder for structure.

What’s the best way to prevent the cake from sticking to the bundt pan?

Thoroughly grease and flour the bundt pan before adding batter. Using a baking spray that contains flour is also very effective. Let the cake cool for about 10 minutes before inverting it to avoid cracks and sticking.

Can I add nuts to the cake?

Yes! Chopped walnuts or pecans add lovely crunch and complement the orange and cranberry flavors nicely. Fold about 1/2 cup into the batter along with the cranberries for added texture.

Final Thoughts

This Cranberry Orange Bundt Cake Recipe is truly one of those magic recipes that feels like a warm hug in cake form. Bright, tangy, and beautifully textured, it’s perfect for inviting loved ones to gather round and share a slice or two. I can’t wait for you to try it and discover how easily it turns simple ingredients into something extraordinary.

Cranberry Orange Bundt Cake Recipe

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4.3 from 72 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 12 servings 1x

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Description

This Cranberry Orange Bundt Cake is a delightful, moist dessert perfect for festive occasions or a special treat. Bursting with the tartness of fresh cranberries and the bright citrus flavor of orange zest and juice, this cake is topped with a simple orange glaze that adds the perfect sweet finish.

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients

1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1/2 cup fresh orange juice
Zest of 2 oranges
1 tsp vanilla extract
1 cup sour cream

Main Flavor & Mix-ins

1 1/2 cups fresh or frozen cranberries (do not thaw if frozen)

Glaze

1 cup powdered sugar
2–3 tbsp fresh orange juice
Zest of 1 orange (optional)

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Thoroughly grease and flour a bundt pan to ensure the cake doesn’t stick.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt; set this mixture aside for later use.
Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, creating a smooth base for your cake.
Add Eggs: Beat in the eggs one at a time, mixing well after each addition to fully incorporate them and maintain a smooth batter.
Add Flavorings: Stir in the fresh orange juice, orange zest, and vanilla extract to the batter, infusing it with bright citrus and sweet aromas.
Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the batter, alternating with sour cream—start and end with the dry ingredients. Mix just until combined to avoid overworking the batter.
Fold in Cranberries: Gently fold fresh or frozen cranberries into the batter, distributing them evenly without crushing the fruit.
Bake the Cake: Pour the batter evenly into the prepared bundt pan and smooth the top. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set, then carefully invert it onto a wire rack to cool completely, preventing sogginess.
Prepare and Add Glaze: Whisk together powdered sugar and fresh orange juice until smooth to create a glaze. Drizzle this over the cooled cake and optionally garnish with additional orange zest for extra flavor and decoration.

Notes

Use fresh or frozen cranberries; if using frozen, add them directly without thawing to prevent color bleeding.
Ensure your butter is softened to room temperature for easier creaming with sugar.
Do not overmix the batter after adding the flour to keep the cake tender.
Allow the cake to cool properly before glazing to prevent the glaze from melting too much.
The glaze can be adjusted in thickness by adding more powdered sugar or orange juice to suit your preference.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American