Here is a cozy, simple guide to make a Cranberry Orange Bundt Cake that is bright, tender, and easy to slice. Read on to learn what you need and how to bake it step by step.

introduction

This Cranberry Orange Bundt Cake brings a fresh and bright citrus flavor with bursts of tart cranberries in every slice. It is perfect for holidays, weekend coffee, or any time you want a cake that feels a little special but is easy to make. If you like flavored bundt cakes with a warm spice or swirl, you might enjoy a similar twist in the Chai Spiced Cinnamon Swirl Bundt Cake for more ideas and inspiration.

Why You’ll Love This Cranberry Orange Bundt Cake

You will love this cake because it feels fresh and homey. The orange adds bright citrus notes that lift the sweet cake. Fresh cranberries give small pops of tart flavor. The cake stays soft and moist because of the butter and sour cream. A simple orange glaze makes the cake look pretty and adds another layer of citrus taste. It slices well for sharing and stores easily for a few days.

Why Make This Recipe

Make this recipe when you want a showy cake without a lot of fuss. A Bundt pan makes the cake look special with no need for complicated decorating. The recipe uses common pantry ingredients and a few fresh items like orange and cranberries. It works for holiday gatherings, potlucks, or a weekend treat. The cinnamon sugar swirl inside gives a warm note that balances the tart berries and sweet crumb.

What You Need for Cranberry Orange Bundt Cake

You need a 10-inch Bundt pan and basic baking tools:

Measuring cups and spoons
Large mixing bowls
Stand mixer or handheld mixer with paddle or whisk
Rubber spatula
Whisk
Wire rack
Toothpick to test doneness

For ingredients you will use common items and fresh orange and cranberries. Read the full ingredient list below to gather everything before you start.

Ingredients:

3 cups (375g) all-purpose flour (spooned & leveled)
2 and 1/2 teaspoons baking powder
1 and 1/4 teaspoons salt
1 and 1/2 cups (340g) unsalted butter, softened to room temperature
1 cup (200g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
2 Tablespoons fresh orange zest
5 large eggs, at room temperature
1/2 cup (120g) full-fat sour cream, at room temperature*
2 teaspoons pure vanilla extract
1/2 cup (120ml) milk, at room temperature
1/4 cup (60ml) fresh orange juice*
1 and 3/4 cups (220g) fresh or frozen cranberries (do not thaw if frozen)*
2/3 cup (135g) packed light or dark brown sugar
2 teaspoons ground cinnamon
1 and 1/2 cups (180g) confectioners’ sugar
3-4 Tablespoons (45-60ml) fresh orange juice*

How to Make Cranberry Orange Bundt Cake

Follow these steps in order. Read them once before you begin.

Preheat the oven to 350°F (177°C) and grease a 10-inch Bundt pan.
In a large bowl, whisk the flour, baking powder, and salt together. Set aside.
Using a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter, brown sugar, granulated sugar, and orange zest together until creamed, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.)
Add the eggs, sour cream, and vanilla and beat on medium speed until combined. Scrape down the sides and bottom of the bowl as needed. The mixture will look curdled; that’s ok—it will come together when you add the dry ingredients.
Pour the dry ingredients into the wet ingredients, add the milk and fresh orange juice, and beat on medium speed until the batter is completely combined. Beat or stir in cranberries. Batter is thick, yet silky.
In a small bowl, mix the 2/3 cup (135g) brown sugar and cinnamon together.
Pour half of the cake batter evenly into the prepared Bundt pan. Sprinkle the swirl ingredients evenly on top, doing your best to avoid sprinkling near the edges. Keep the cinnamon sugar in the center, so it doesn’t bake/get stuck onto the pan, which makes inverting the cake difficult. Cover evenly with remaining cake batter.
Bake for 55-70 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven.
Once done, remove from the oven and allow to cool for just 1 hour inside the pan. Then, invert the slightly cooled Bundt cake onto a wire rack or serving dish. Allow to cool completely.
Whisk confectioners’ sugar and 3 Tablespoons of orange juice together. Add 1 extra Tablespoon of juice to thin out as needed. (Alternatively, add an extra Tablespoon or 2 of confectioners’ sugar to thicken, if desired.) Drizzle icing over cake before slicing and serving.
Cover leftover cake tightly and store at room temperature for up to 2 days or in the refrigerator for up to 1 week.

These steps keep things simple. Take care to keep the cinnamon sugar away from the pan edges so the cake releases easily.

Best Ways to Serve Cranberry Orange Bundt Cake

Serve slices at room temperature for the best texture and flavor. The orange glaze adds shine and extra citrus taste. Top with a few fresh cranberries or a thin orange slice for a pretty plate. This cake pairs well with black coffee, tea, or a glass of cold milk. For a festive touch, serve with whipped cream or a scoop of vanilla ice cream. If you want a lighter option, a small smear of Greek yogurt with a drizzle of honey is also nice.

How to Store Cranberry Orange Bundt Cake

Keep the cake covered to avoid drying. At room temperature, store on a cake stand with a cover or wrapped in plastic wrap for up to 2 days. For longer storage, keep it in the fridge for up to 1 week in an airtight container. You can also freeze slices: wrap each slice in plastic wrap and foil, then freeze up to 3 months. Thaw in the fridge or at room temperature before serving.

Easy Tips to Make Cranberry Orange Bundt Cake

Use room temperature eggs, butter, and milk so the batter blends smoothly.
If using frozen cranberries, do not thaw them first; add them frozen to prevent the color from bleeding and to keep them from sinking.
Grease the Bundt pan well and use flour or baking spray with flour for an easy release.
Avoid getting the cinnamon sugar on the pan edges. Keep it toward the center of the batter layer.
Test doneness with a toothpick near the cake center. Remove when there are a few moist crumbs, not wet batter.
If the top browns too fast, tent with foil for the last 10–15 minutes of baking.

Try These Variations of Cranberry Orange Bundt Cake

Add 1 teaspoon of ground ginger or nutmeg to the batter for a warm spice note.
Stir in 1/2 cup chopped walnuts or pecans for crunch.
Use dried cranberries that have been soaked in orange juice for a chewier texture.
Replace orange zest with lemon zest for a lemon-cranberry twist.
Fold in a handful of white chocolate chips for a sweeter, creamier bite.

Common Questions About Cranberry Orange Bundt Cake

Q: Can I use frozen cranberries?
A: Yes. Use them frozen and do not thaw. Thawing can make them bleed and change the batter color. Adding them frozen helps them keep their shape.

Q: Can I make this cake in a loaf pan instead of a Bundt pan?
A: Yes, but bake time will change. Use two 9×5 loaf pans or a 9×13 pan and check after 45–60 minutes. Test with a toothpick to be sure it is done.

Q: Why did my cake stick to the pan?
A: Make sure you greased and floured the pan well. Also avoid placing cinnamon sugar near the edges. Let the cake cool about 60 minutes in the pan before inverting. If it’s too hot, it may be fragile; if it’s too cool and stuck, run a knife gently around the inside edge.

Q: Can I make the cake ahead?
A: Yes. Bake and glaze the cake, then keep it covered at room temperature for 1–2 days or refrigerate for up to a week. You can also freeze slices for months.

Final Thoughts

This Cranberry Orange Bundt Cake is simple but full of flavor. It brings a bright citrus note and a pleasant tartness from the cranberries. The cinnamon swirl gives it warmth and a slight surprise in each bite. It looks great, tastes great, and does not need fancy skills.

Ready to Give It a Try?

Gather your pan and ingredients, preheat your oven, and enjoy the process. This cake is a lovely way to share a fresh and bright dessert with friends or family. Happy baking!

Cranberry Orange Bundt Cake

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Author: nobakedessertsrecipes_admin
Total Time: 90 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

A cozy, simple cake that features bright citrus flavors and tart cranberries, perfect for any occasion.

Ingredients

Scale

3 cups (375g) all-purpose flour (spooned & leveled)
2 and 1/2 teaspoons baking powder
1 and 1/4 teaspoons salt
1 and 1/2 cups (340g) unsalted butter, softened to room temperature
1 cup (200g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
2 tablespoons fresh orange zest
5 large eggs, at room temperature
1/2 cup (120g) full-fat sour cream, at room temperature
2 teaspoons pure vanilla extract
1/2 cup (120ml) milk, at room temperature
1/4 cup (60ml) fresh orange juice
1 and 3/4 cups (220g) fresh or frozen cranberries (do not thaw if frozen)
2/3 cup (135g) packed light or dark brown sugar
2 teaspoons ground cinnamon
1 and 1/2 cups (180g) confectioners’ sugar
3–4 tablespoons (45-60ml) fresh orange juice for glazing

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Instructions

Preheat the oven to 350°F (177°C) and grease a 10-inch Bundt pan.
In a large bowl, whisk the flour, baking powder, and salt together. Set aside.
Using a handheld or stand mixer, beat the butter, brown sugar, granulated sugar, and orange zest together until creamed, about 3 minutes.
Add the eggs, sour cream, and vanilla and beat on medium speed until combined.
Pour the dry ingredients into the wet ingredients, add the milk and fresh orange juice, and beat on medium speed until fully combined. Stir in cranberries.
In a small bowl, mix the 2/3 cup brown sugar and cinnamon together.
Pour half of the cake batter into the prepared Bundt pan. Sprinkle the cinnamon sugar evenly on top, avoiding the edges. Cover with remaining batter.
Bake for 55-70 minutes or until a toothpick comes out clean with a couple of moist crumbs.
Let cool in the pan for 1 hour, then invert onto a wire rack.
Mix confectioners’ sugar and 3 tablespoons of orange juice for glazing. Drizzle over the cooled cake.

Notes

Serve at room temperature for the best texture. Stores well covered at room temperature for up to 2 days or refrigerated for up to a week.

Prep Time: 20 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 400mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 80mg