Cranberry Orange Bundt Cake is a bright and cheerful treat that combines the tangy pop of fresh cranberries with the zesty sweetness of orange. The cake is moist with a soft crumb, and the Bundt shape makes it look extra special without any extra fuss. You get bursts of tart and sweet in every bite, which makes it perfect for any time you want a little something different in your dessert.
I love making this cake during the holidays or whenever I want something that feels festive and cozy at the same time. The combination of citrus and berries always reminds me of winter mornings, with a warm cup of tea or coffee next to me. If you want it even more flavorful, I like to add a bit of orange glaze over the top—it gives the cake a pretty shine and a little extra sweetness that balances the cranberries perfectly.
One of my favorite ways to serve this cake is with a simple spread of butter or even a dollop of whipped cream. It’s great for sharing with friends and family because it looks like you spent hours baking it, even though it comes together quickly. If you enjoy fresh, fruity flavors that are a little different from the usual chocolate or vanilla cake, this Cranberry Orange Bundt Cake will definitely make you smile.
Key Ingredients & Substitutions
Fresh cranberries: These add a nice tart pop in the cake. If fresh aren’t available, frozen cranberries are a good backup—just don’t thaw them before adding to keep batter from turning purple.
Orange zest & juice: Fresh zest brightens the flavor a lot. You can use bottled juice if needed, but fresh makes the cake taste fresher. For zest, avoid the white pith as it’s bitter.
Sour cream: This keeps the cake moist and tender. If you don’t have sour cream, plain yogurt works well too.
Butter & sugar: Use unsalted butter so you can control salt better. Granulated sugar gives the cake a nice crumb; you can swap half for brown sugar if you want a slight caramel taste.
How Do You Keep Fresh Cranberries from Sinking in the Cake?
Fresh berries tend to sink while baking. To avoid this, toss the cranberries in a little flour before folding them into the batter. This coats them and helps them stay suspended.
- Measure cranberries and gently toss with about 1-2 tablespoons of flour.
- Fold the floured berries carefully into the cake batter at the end; don’t overmix.
- Pour the batter evenly in the Bundt pan and bake as directed.
This trick keeps the cranberries spread evenly through your cake and prevents them from sinking to the bottom. Plus, it keeps the bursts of tart flavor perfect in each bite.
Equipment You’ll Need
- Bundt pan – essential for giving your cake its pretty ring shape and even baking.
- Mixing bowls – a large one for the batter and a medium one for dry ingredients keeps things organized.
- Electric mixer or hand mixer – makes creaming butter and sugar easy and quick.
- Whisk – great for combining dry ingredients smoothly without clumps.
- Spatula – perfect for folding in cranberries gently without breaking them.
- Measuring cups and spoons – you’ll want these for accuracy with baking powder, juice, and zest.
- Cooling rack – lets your cake cool evenly and helps prevent sogginess on the bottom.
Flavor Variations & Add-Ins
- Swap orange zest for lemon zest for a slightly different citrus twist that’s bright and fresh.
- Add 1/2 teaspoon ground cinnamon or ginger to the dry mix for a warm, cozy note perfect for fall or winter.
- Stir in toasted chopped pecans or walnuts for a bit of crunch and nutty flavor.
- Try folding in white chocolate chips alongside cranberries for pockets of sweetness in each slice.
How to Make Cranberry Orange Bundt Cake
Ingredients You’ll Need:
For the Cake:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon grated orange zest (from about 2 oranges)
- ¼ cup fresh orange juice
- 1 cup sour cream
- 2 cups fresh cranberries (reserve some for garnish)
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh orange juice
For Topping:
- Sugared cranberries (fresh cranberries lightly coated with sugar)
How Much Time Will You Need?
You’ll spend about 20 minutes preparing the ingredients and mixing the batter. Baking takes around 55-65 minutes, and then you’ll want to allow about 15-20 minutes for cooling in the pan before removing it. Don’t forget the glaze and decorating will take a few extra minutes. Overall, expect about 1 hour and 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven:
Preheat your oven to 350°F (175°C). Grease your Bundt pan well and dust with flour to ensure the cake comes out easily.
2. Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. This keeps everything combined and ready to add to the wet mix.
3. Cream Butter and Sugar:
In a large bowl, use a mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 3-5 minutes.
4. Add Eggs and Flavorings:
One at a time, beat in the eggs, making sure each is fully mixed before adding the next. Then stir in the vanilla extract and orange zest for that fresh citrus flavor.
5. Combine Wet and Dry Ingredients:
In a separate small bowl, mix the sour cream with the orange juice. Add the flour mixture and the sour cream mixture alternately to the butter mixture, beginning and ending with the flour. Mix just until combined to keep the cake tender.
6. Fold in Cranberries:
Carefully fold the fresh cranberries into the batter so they’re spread evenly without breaking.
7. Bake the Cake:
Pour the batter into your prepared Bundt pan and smooth the top. Bake for 55-65 minutes until a toothpick inserted into the center comes out clean.
8. Cool and Glaze:
Let the cake cool in the pan for 15-20 minutes, then turn it out onto a wire rack to cool completely. To make the glaze, whisk powdered sugar and fresh orange juice together until smooth and pourable. Drizzle over the cooled cake.
9. Garnish and Serve:
Decorate with sugared cranberries on top for a festive touch. Slice your cake and enjoy with a hot cup of tea or coffee.
Can I Use Frozen Cranberries Instead of Fresh?
Yes! Use frozen cranberries straight from the freezer without thawing to prevent the batter from turning purple. Toss them in a little flour before folding in to keep them evenly distributed.
How Should I Store Leftover Bundt Cake?
Store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. If refrigerated, bring to room temperature before serving for the best flavor.
Can I Make This Cake Ahead of Time?
Absolutely! Bake the cake a day in advance and keep it wrapped tightly at room temperature or refrigerated. Wait to glaze and garnish until just before serving to keep toppings fresh.
What Can I Substitute for Sour Cream?
If you don’t have sour cream, plain Greek yogurt or regular yogurt works great as a substitute in equal amounts to keep the cake moist and tender.