Cranberry Orange Bundt Cake is a delightful treat that combines the tartness of fresh cranberries with the bright, zesty flavor of orange. This cake is moist and tender, with a beautiful golden crust and a lovely swirl of citrus that shines through every bite. The bundt shape makes it perfect for sharing, and it looks as charming as it tastes.
I love making this cake during the holidays or anytime I want a dessert that feels both fresh and festive. The cranberries add just the right amount of tang to balance the sweetness, and the orange zest gives it a light, refreshing aroma that fills the kitchen. One of my favorite parts is drizzling a simple orange glaze over the top to add extra shine and flavor—it’s such a nice finishing touch!
This cake is great for breakfast with a cup of coffee, as an afternoon snack, or even as a lovely dessert after dinner. I often find that friends and family can’t resist having just one more slice, which makes me happy because it’s so easy to make and even easier to share. If you love the mix of tart berries and citrus, this bundt cake will quickly become one of your favorites too.
Key Ingredients & Substitutions
Fresh Cranberries: These add a lovely tartness and pop of color. If fresh aren’t available, frozen work well—just thaw and drain to avoid extra moisture.
Orange Zest and Juice: The zest gives a bright, fragrant flavor, while the juice adds moisture and tang. I prefer using fresh oranges for the best taste, but bottled juice can substitute in a pinch.
Butter: Using softened unsalted butter helps create a tender crumb. You can swap with coconut oil for a dairy-free option, keeping in mind it may add a slight coconut flavor.
Sour Cream or Greek Yogurt: These keep the cake moist and add a subtle tang. If you don’t have either, buttermilk is a good alternative. Avoid regular yogurt as it’s usually too thin.
Powdered Sugar Glaze: Simple and sweet, this glaze highlights the orange flavor. Feel free to add a little vanilla extract for extra depth or swap orange juice with lemon juice for a tangier twist.
How Do You Prevent Cranberries From Sinking in the Cake?
Cranberries are heavy and can sink to the bottom while baking. Here’s how to keep them evenly distributed:
- Lightly coat the cranberries with a tablespoon of flour before folding them into the batter. This helps them stick to the batter instead of falling.
- Gently fold the cranberries in at the end to avoid breaking them and overmixing the batter.
- Use fresh cranberries, as frozen ones may release extra moisture, making sinking more likely.
These small steps make sure every bite has that nice tart pop without a pile at the bottom.
Equipment You’ll Need
- 10-inch bundt pan – I like this size because it gives the cake a beautiful shape and even baking.
- Mixing bowls – Use one large for the batter and a smaller one for the dry ingredients, making prep easier.
- Electric mixer or whisk – An electric mixer speeds up the creaming process, but a whisk works fine if you prefer a workout!
- Spatula – Great for folding in the cranberries gently without breaking them.
- Wire rack – To cool the cake completely before glazing, ensuring the icing stays smooth.
Flavor Variations & Add-Ins
- Swap cranberries for blueberries or raspberries for different fruity bursts.
- Add a teaspoon of ground cinnamon or ginger to the batter for warm spice notes that pair well with orange.
- Mix in chopped nuts like pecans or walnuts for added crunch and texture.
- Use lemon zest and juice instead of orange for a tangy twist that brightens the flavor.
Cranberry Orange Bundt Cake
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp orange zest (from about 1 large orange)
- 1 cup sour cream or Greek yogurt
- ¼ cup fresh orange juice
- 1 ½ cups fresh cranberries (if frozen, thaw and drain)
For the Glaze:
- 1 cup powdered sugar, sifted
- 2-3 tbsp fresh orange juice (adjust for desired consistency)
For Garnish:
- Fresh cranberries
- Thin orange slices or orange twists
- Powdered sugar for dusting
- Fresh mint sprigs (optional)
Time Needed
This cake takes about 15 minutes to prepare, 50-60 minutes to bake, and around 30 minutes to cool and glaze. Overall, plan for about 1 hour and 45 minutes from start to finish including decorating.
Step-by-Step Instructions:
1. Prepare Your Pan and Ingredients
Start by preheating your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan well, making sure every groove is covered to prevent sticking. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside for later.
2. Cream the Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes. This step adds air and gives your cake a tender texture.
3. Add Eggs and Flavor
Beat in the eggs one at a time, mixing well after each. Then, add the vanilla extract and orange zest for a lovely citrus aroma.
4. Combine Dry Ingredients with Wet
On low speed, add the flour mixture and the sour cream combined with the orange juice alternately in three parts. Start and end with the dry ingredients. Mix just until combined—overmixing can make the cake dense.
5. Fold in Cranberries
Gently fold in the fresh cranberries by hand to avoid breaking them and to keep them evenly distributed throughout the batter.
6. Bake the Cake
Pour the batter evenly into your prepared bundt pan. Smooth the top gently with a spatula. Bake in your preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool the Cake
Let the cake cool in the pan for 15 minutes. Then carefully invert it onto a wire rack to cool fully before glazing.
8. Prepare and Add the Glaze
While the cake cools, whisk the powdered sugar with orange juice in a small bowl until smooth and thick but pourable. Drizzle this orange glaze over your cooled cake, letting it drip down the sides.
9. Garnish and Serve
Decorate the cake with fresh cranberries, thin orange slices or twists, and a light dusting of powdered sugar. Add mint sprigs if you like for a festive touch. Slice and enjoy your moist, tangy bundt cake!
Can I Use Frozen Cranberries in This Bundt Cake?
Yes, you can use frozen cranberries, but be sure to thaw and drain them well before adding to the batter. This helps prevent extra moisture that could affect the cake’s texture.
How Should I Store Leftover Cake?
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer freshness, keep it refrigerated for up to a week. Let the cake come to room temperature before serving for the best taste.
Can I Make This Cake Dairy-Free?
Absolutely! Substitute the butter with a dairy-free alternative like coconut oil and use a plant-based yogurt instead of sour cream or Greek yogurt. The texture may vary slightly but will still taste delicious.
What Can I Use If I Don’t Have Fresh Oranges?
If fresh oranges aren’t available, you can use bottled orange juice and dried orange zest or orange extract. Just use about 1 tsp of extract to replace the zest for a similar flavor boost.