Cranberry Orange Bundt Cake Recipe

There’s something truly magical about the combination of tart cranberries and bright orange in a moist, tender cake — and that’s exactly what you get with this fan-freaking-tastic Cranberry Orange Bundt Cake Recipe. I absolutely love how the cinnamon sugar swirl adds a cozy warmth, and the orange glaze ties it all together with just the right amount of sweetness and zing. If you’re looking for a show-stopping cake that’s perfect for any occasion — from brunches to holiday celebrations — this one’s going to become your go-to.

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Ingredients You’ll Need

Each ingredient plays a role in creating this cake’s signature flavor and texture. Fresh orange zest and juice brighten it up, while the cranberries bring that perfect pop of color and tartness. Make sure to use room temperature dairy and eggs — it really helps the batter come together beautifully.

• All-purpose flour: Spoon and level for precise measurement to keep the cake light and tender.
• Baking powder: This is your cake’s lift — fresh baking powder makes a noticeable difference.
• Salt: Just a pinch to balance the sweetness.
• Unsalted butter: Softened to room temperature for easy creaming with sugars.
• Brown sugar: Adds moisture and a subtle caramel depth.
• Granulated sugar: Complements brown sugar to keep the sweetness balanced.
• Fresh orange zest: Use a microplane to get the best citrus flavor without the bitterness.
• Eggs: Room temperature eggs help create structure and richness.
• Sour cream: You can swap for Greek yogurt if you prefer; it keeps the cake wonderfully moist.
• Vanilla extract: Enhances everything with a warm, round flavor.
• Milk: Also bring to room temperature; it helps give the batter the right consistency.
• Fresh orange juice: Fresh is key here — it brightens the batter and the glaze.
• Cranberries: Fresh or frozen (do NOT thaw frozen before mixing) both work great.
• Cinnamon: For the indulgent swirl sugar filling.
• Confectioners’ sugar: The base of the orange glaze that adds the perfect sweet finish.

Variations

I love making this Cranberry Orange Bundt Cake Recipe my own by tweaking things to match the season or my mood. Don’t be afraid to swap or add ingredients to suit your taste — it’s a forgiving recipe that welcomes creativity.

• Use dried cranberries: For a chewier texture and more concentrated flavor. I like to soak them briefly in warm orange juice for extra plumpness.
• Add chopped nuts: Pecans or walnuts give a lovely crunch that contrasts beautifully with the soft cake.
• Try a white chocolate glaze: Instead of the orange glaze, a drizzle of melted white chocolate works wonders for a richer finish.
• Make it dairy-free: Swap butter for a dairy-free margarine and use a plant-based yogurt in place of sour cream — still delicious, just a bit different texture.

How to Make Cranberry Orange Bundt Cake Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (177°C). Grease a 10-inch Bundt pan really well — my secret? Using a brush to get into all those nooks and crannies plus a light dusting of flour to help the cake release perfectly. Trust me, this step helps avoid that dreaded sticking.

Step 2: Whisk Dry Ingredients

In a large bowl, whisk together the flour, baking powder, and salt. This ensures everything is evenly distributed for that perfect rise and texture.

Step 3: Cream the Butter, Sugars, and Zest

Using a mixer fitted with a paddle or whisk attachment, beat softened butter with brown and granulated sugars plus the fresh orange zest until the mixture is light and fluffy—about 3 minutes. This is where the aroma really starts to build and you know magic is happening.

Step 4: Add Eggs, Sour Cream, and Vanilla

Beat in eggs one at a time, then add the sour cream and vanilla extract. The batter might look a little curdled here — don’t panic! This is totally normal and it’ll smooth out once you add your dry ingredients.

Step 5: Combine Wet and Dry Ingredients

Pour the flour mixture into your wet ingredients along with the milk and fresh orange juice. Beat until the batter is silky smooth and thick, but be careful not to overmix — overworking the batter can lead to a dense cake.

Step 6: Fold in the Cranberries

Gently fold in the cranberries, whether fresh or frozen (I never thaw frozen ones first because I like how the burst of cold fruit adds moisture during baking). Make sure they’re evenly distributed for that lovely tart surprise in every bite.

Step 7: Prepare the Cinnamon Sugar Filling

Mix the brown sugar and ground cinnamon in a small bowl. This filling swirl is what makes the cake irresistibly special — don’t skip this step!

Step 8: Layer Batter and Filling in Pan

Pour half the batter evenly into your Bundt pan. Sprinkle the cinnamon sugar mixture over the top, avoiding the edges to stop it from sticking to the pan and making it tricky to remove. Then cover with the remaining batter, smoothing the top gently.

Step 9: Bake to Perfection

Bake for 55-70 minutes, which might seem like a range, but this cake is large and dense so ovens vary. Start checking at 55 minutes by inserting a toothpick into the center — it should come out clean or with just a few moist crumbs. Resist opening the oven door too often or you’ll lose heat and risk sinking.

Step 10: Cool and Invert

Once out of the oven, let the cake cool in the pan for about an hour; this helps it set up nicely and makes it easier to turn out without breaking. Then, carefully invert onto a cooling rack or serving plate and allow it to cool completely before glazing.

Step 11: Make and Drizzle the Orange Glaze

Whisk confectioners’ sugar with 3 tablespoons of fresh orange juice, adding more juice if you want a thinner glaze, or extra sugar to thicken. Drizzle generously over the cooled cake for that irresistible shiny finish — the citrus aroma will draw everyone in!

How to Serve Cranberry Orange Bundt Cake Recipe

Garnishes

I like to keep it simple with a drizzle of that fresh orange glaze, but for special occasions, I sprinkle some sugared cranberries over the top — they add sparkle and a lovely crunch. A few fresh orange slices on the side don’t hurt either; they amp up the citrus vibe.

Side Dishes

This Bundt cake is perfect as is, but if you want to turn it into an elegant dessert, serve alongside a scoop of vanilla ice cream or a dollop of whipped cream. For brunch, fresh fruit or a light salad balances the sweetness beautifully.

Creative Ways to Present

I’ve decorated this cake with edible flowers and a dusting of extra powdered sugar for a spring event; it looked stunning. Another time, I paired it with spiced whipped cream and a sprinkle of toasted nuts for a cozy winter gathering — everyone asked for the recipe!

Make Ahead and Storage

Storing Leftovers

I store leftover cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. After that, I move it to the fridge — it keeps fresh for about a week but bring it back to room temp before serving for the best taste.

Freezing

One of the best things about this Cranberry Orange Bundt Cake Recipe is how well it freezes. I cool the cake completely, wrap it tightly with plastic wrap and a layer of foil, then pop it in the freezer for up to 3 months. To thaw, I move it to the fridge overnight and let it come to room temperature before glazing.

Reheating

If you like your cake a little warm, I reheat slices gently in the microwave for about 15 seconds. Avoid overheating to keep it moist and tender — it almost tastes freshly baked again!

FAQs

Final Thoughts

This Cranberry Orange Bundt Cake Recipe is one of those gems that feels both fancy and approachable — it’s perfect for when you want to impress without stress. The blend of tart, sweet, and spice hits all the right notes, and the texture is just so satisfying. I can’t tell you how many times my family has begged me to make this again, especially around the holidays. So, if you want a recipe that’s full of flavor, easy to follow, and guaranteed to get compliments, you’re going to want to try this. I’m telling you, once you make it, it’ll be your new favorite!

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