If you’re looking to impress at your next gathering or simply want to brighten up your dessert table, Cranberry Orange Bundt Cake is the showstopper you’ve been waiting for. With its tender crumb, bursts of tart cranberries, and fragrant orange zest, this cake delivers both comfort and a pop of color. It comes together easily but tastes like something you’d find in a fancy bakery, making it perfect for holidays, brunches, or cozy afternoons with coffee. Trust me, this is one cake you’ll be asked to bake again and again!

Cranberry Orange Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

This recipe is all about simple, fresh ingredients coming together to create something magical. Each one plays a key role in building the rich texture, vibrant flavor, and beautiful presentation of the Cranberry Orange Bundt Cake.

All-purpose flour: Provides the sturdy, moist structure for your cake—don’t skip tossing the cranberries in a bit to keep them from sinking!
Baking powder & baking soda: The dynamic duo that gives your cake a beautiful rise and soft crumb.
Salt: Just a touch balances the sweetness and lets the citrus really shine.
Unsalted butter (softened): Creams up light and fluffy for that rich, tender bite.
Granulated sugar: Sweetens the cake and helps create a golden crust.
Large eggs: Bind everything together and keep the texture luscious and moist.
Orange zest: Packs a punch of aromatic citrus flavor—don’t be shy with it!
Fresh orange juice: Adds brightness and a touch of tang that complements the cranberries.
Vanilla extract: Rounds out the flavors with a little warmth and depth.
Sour cream: Ensures moisture and tender crumb; you can swap in Greek yogurt if you like.
Fresh or frozen cranberries: Offer juicy, tart pops of color—no need to thaw if using frozen.
All-purpose flour (for cranberries): Coating prevents the berries from sinking during baking.
Nonstick baking spray with flour: Makes sure your gorgeous cake slips out of the pan without a hitch.

How to Make Cranberry Orange Bundt Cake

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Generously grease a 10-cup Bundt pan with nonstick baking spray that contains flour. This step is crucial for getting that beautiful, intact release after baking—so be thorough, making sure to catch every nook and cranny of the pan.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures your leaveners and salt are evenly distributed, giving the Cranberry Orange Bundt Cake an even texture and rise throughout.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This step takes about 3 to 4 minutes and is key for creating a tender cake. Don’t rush—it’s worth every minute for that melt-in-your-mouth crumb!

Step 4: Add the Eggs and Flavors

Add the eggs one at a time, mixing well after each addition. Then blend in the orange zest, fresh orange juice, and vanilla extract. These ingredients bring the signature aroma and flavor that make this Cranberry Orange Bundt Cake so memorable.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Start and end with the dry mixture, mixing just until combined. This keeps the batter soft and prevents overmixing, which can make the cake tough.

Step 6: Fold in the Cranberries

In a small bowl, toss your cranberries with 2 tablespoons of flour to coat them—this helps keep them suspended in the batter. Gently fold the cranberries into the batter with a spatula, being careful not to crush them so you get those beautiful, juicy pockets in every slice.

Step 7: Fill the Pan and Bake

Spoon the batter evenly into your prepared Bundt pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell absolutely incredible as the Cranberry Orange Bundt Cake bakes to golden perfection.

Step 8: Cool and Unmold

Allow the cake to cool in the pan for 15 minutes—this helps it firm up and release cleanly. Carefully invert the cake onto a wire rack and let it cool completely before adding any finishing touches. Patience pays off here!

Step 9: Add the Finishing Touch

Once your Cranberry Orange Bundt Cake has cooled, you can dust it with powdered sugar for a simple look, or drizzle it with an easy orange glaze made from powdered sugar and orange juice for extra zing. Either way, it’s a stunner!

How to Serve Cranberry Orange Bundt Cake

Garnishes

For a classic presentation, dust the cooled cake with powdered sugar just before serving. If you’re going for extra wow factor, drizzle on a homemade orange glaze and top with a few sugared cranberries or thin strips of orange zest. These little touches make your Cranberry Orange Bundt Cake look as good as it tastes.

Side Dishes

This vibrant cake pairs beautifully with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. For brunch, serve slices alongside fresh fruit salad or a citrusy yogurt parfait. The tartness of the cranberries and the aromatic orange flavor play well with creamy sides.

Creative Ways to Present

Try slicing the Cranberry Orange Bundt Cake and arranging the pieces on a tiered cake stand for a festive centerpiece. You can also serve individual slices with a small pitcher of extra orange glaze, letting guests drizzle as much as they like. For a special touch, use edible flowers or sprinkle some chopped pistachios over the top.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Cranberry Orange Bundt Cake tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. The flavors continue to meld, and the cake stays wonderfully moist—if it lasts that long!

Freezing

This cake freezes beautifully. Once fully cooled, wrap the cake (or individual slices) in plastic wrap and then foil, and freeze for up to three months. Thaw overnight in the fridge or for a few hours at room temperature before serving.

Reheating

If you love your cake slightly warm, reheat slices in the microwave for about 15 seconds. This softens the crumb and makes the orange aromas pop all over again—like a fresh-baked treat every time.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Yes, you can! If you use dried cranberries, soak them in hot water or orange juice for about 10 minutes to plump them up before folding into the batter. This will keep your Cranberry Orange Bundt Cake moist and flavorful.

What can I use instead of sour cream?

Greek yogurt is an excellent substitute for sour cream in this recipe. It gives the same creamy texture and slight tang, keeping your cake moist and tender.

How do I prevent the cranberries from sinking?

Tossing the cranberries in a bit of flour before adding them to the batter is the best trick. This helps suspend them throughout the cake so you get even bursts of cranberry in every bite.

Can I make this cake ahead of time?

Absolutely! Cranberry Orange Bundt Cake can be made a day ahead and stored tightly wrapped at room temperature. The flavors actually deepen overnight, making it even more delicious the next day.

Is this recipe suitable for special diets?

This recipe is vegetarian as written. For a dairy-free version, try substituting a plant-based butter and non-dairy yogurt or sour cream. Just be sure to check all your ingredient labels.

Final Thoughts

There’s something undeniably joyful about baking and sharing a Cranberry Orange Bundt Cake. Whether you’re treating yourself or delighting loved ones, this cake brings sparkle and flavor to any occasion. Give it a try—you might discover it becomes your new signature dessert!

Cranberry Orange Bundt Cake Recipe

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4.8 from 12 reviews

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

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Description

This Cranberry Orange Bundt Cake is a festive and moist dessert perfect for holiday gatherings. Bursting with fresh cranberries and zesty orange flavor, it combines a tender crumb with a bright citrus finish. The cake is easy to prepare, featuring a smooth batter enriched with sour cream, and is beautifully baked in a Bundt pan for an elegant presentation. Enjoy it plain, dusted with powdered sugar, or drizzled with an optional orange glaze for extra sweetness.

Ingredients

Scale

Dry Ingredients

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons all-purpose flour (for coating cranberries)

Wet Ingredients

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

Additional Ingredients

2 cups fresh or frozen cranberries (if frozen, do not thaw)
Nonstick baking spray with flour (for greasing the pan)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Generously grease a 10-cup Bundt pan with nonstick baking spray that contains flour to ensure easy release.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together using a mixer until the mixture is light, fluffy, and pale in color, about 3–5 minutes.
Add Eggs: Add the eggs one at a time into the creamed butter mixture, beating well after each addition to ensure full incorporation and a smooth batter.
Add Flavorings: Stir in the orange zest, fresh orange juice, and vanilla extract, mixing until evenly combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients to maintain batter consistency. Mix each addition just until incorporated; avoid overmixing.
Coat Cranberries and Fold in: In a small bowl, toss the fresh or frozen cranberries with 2 tablespoons of flour to prevent them from sinking to the bottom of the cake. Gently fold the coated cranberries into the batter.
Fill Pan and Bake: Spoon the batter evenly into the prepared Bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Let the cake cool in the pan for about 15 minutes. Carefully invert the cake onto a wire rack to cool completely. For an extra touch, dust with powdered sugar or drizzle with an orange glaze made from powdered sugar mixed with orange juice before serving.

Notes

You can substitute Greek yogurt for sour cream for a slightly different tang and texture.
If using frozen cranberries, do not thaw them before adding to the batter to avoid excess moisture.
An optional orange glaze can be made by mixing 1 cup powdered sugar with 2–3 tablespoons fresh orange juice until smooth.

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