Cranberry Orange Bundt Cake

Behind the Recipe

Cranberry Orange Bundt Cake is the kind of festive, citrusy treat that instantly brightens up a dessert table. It combines the tart pop of cranberries with the sweet, sunshiny flavor of fresh oranges—wrapped up in a rich, buttery bundt cake with a tender crumb. This is a showstopper during the holidays, but it’s honestly just as wonderful for spring brunches or cozy weekend baking. The orange glaze drizzled over the top seals in moisture and adds a glossy citrus kick that brings everything together in a beautiful, bakery-worthy finish.

Why You’ll Love This Recipe

Perfect Flavor Balance: Tart cranberries meet sweet orange zest and juice. Beautiful Presentation: The bundt shape is eye-catching and elegant. Moist & Tender Texture: Thanks to sour cream or yogurt in the batter. Great for Any Occasion: Works for breakfast, brunch, or dessert. Make-Ahead Friendly: Even better the next day after the flavors meld.

Ingredients

For the Cake

All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter (softened)
Granulated sugar
Eggs
Orange zest
Orange juice (freshly squeezed)
Sour cream or Greek yogurt
Vanilla extract
Fresh or frozen cranberries (tossed in a little flour to prevent sinking)

For the Orange Glaze

Powdered sugar
Orange juice
Orange zest (optional)
Milk or cream (to adjust consistency, if needed)

Instructions

Step 1: Prepare the Pan and Oven

Preheat your oven to 350°F. Grease a bundt pan thoroughly with butter or nonstick spray, making sure to get into all the crevices. Lightly flour the pan and tap out the excess.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy. This may take 3–5 minutes using a hand or stand mixer.

Step 4: Add Eggs and Flavor

Beat in the eggs one at a time, followed by the orange zest, orange juice, vanilla extract, and sour cream or Greek yogurt until the mixture is smooth and well combined.

Step 5: Combine Wet and Dry

Add the dry ingredients in batches to the wet mixture, mixing just until incorporated. Fold in the cranberries gently, being careful not to overmix.

Step 6: Bake

Pour the batter evenly into the prepared bundt pan. Smooth the top with a spatula. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool and Glaze

Let the cake cool in the pan for 10–15 minutes, then invert it onto a wire rack and cool completely. Once cool, whisk together powdered sugar and orange juice to make the glaze. Drizzle over the cake and allow it to set before serving.

Serving Suggestions

Serve slices with hot tea or coffee for a cozy afternoon treat. Garnish with sugared cranberries or candied orange slices for extra flair. Top with whipped cream or a scoop of vanilla ice cream if serving for dessert. Pairs beautifully with mimosas for brunch gatherings.

Tips for Success

Use Fresh Orange Juice: It really makes a difference in flavor. Don’t Overmix: Stir the batter just until combined to keep the cake tender. Toss Cranberries in Flour: This helps them stay suspended in the batter. Cool Completely Before Glazing: Otherwise, the glaze will melt right off. Use Room Temperature Ingredients: This helps everything mix smoothly.

Recipe Variations

Add White Chocolate Chips: They pair beautifully with cranberries. Try Dried Cranberries: Rehydrate in warm orange juice first. Make it Gluten-Free: Use a 1:1 gluten-free flour blend. Add Nuts: Walnuts or pecans offer extra texture and flavor. Use a Lemon Twist: Sub lemon zest and juice for an equally bright version.

Frequently Asked Questions

1. Can I use frozen cranberries in this cake?

Yes, you can use frozen cranberries straight from the freezer—no need to thaw. Just toss them in a little flour to help them distribute evenly.

2. What kind of orange works best?

Navel oranges or Valencia oranges are perfect for their sweetness and juiciness. Use freshly squeezed juice and zest for the best flavor.

3. Can I make this cake ahead of time?

Yes! It actually tastes even better the next day. Just store it tightly wrapped at room temperature or refrigerate for longer freshness.

4. Can I freeze this bundt cake?

Absolutely. Wrap the cooled, unglazed cake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge and glaze before serving.

5. What if I don’t have a bundt pan?

You can bake the batter in two 8-inch loaf pans or a 9×13-inch pan. Adjust baking time as needed.

6. How do I prevent the cake from sticking to the pan?

Thoroughly grease and flour your bundt pan, or use a baking spray specifically designed for bundts with flour included.

7. Can I use orange extract instead of zest?

Yes, but zest gives a more natural and fragrant citrus flavor. If using extract, start with ½ teaspoon and adjust to taste.

8. Is this cake overly sweet?

No, the tartness from the cranberries and brightness from the orange balance out the sugar perfectly.

9. Can I skip the glaze?

You can, but it adds a lovely finish and boosts the citrus flavor. A dusting of powdered sugar works as a lighter alternative.

10. How do I make sugared cranberries for garnish?

Simmer cranberries briefly in simple syrup, then roll them in sugar and let dry for a frosted, festive look.

Conclusion

This Cranberry Orange Bundt Cake is a citrus-kissed classic that feels festive yet unfussy. It’s the perfect marriage of bright fruit, soft crumb, and zesty sweetness that works all year round—from holiday dessert spreads to summer brunch tables. Simple to prepare, gorgeous to serve, and even better the next day, this cake is one to bake on repeat whenever you want something vibrant, tangy, and just plain delicious.

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