Cranberry Orange Bundt Cake – Bright, Zesty, and Perfect for Sharing

This Cranberry Orange Bundt Cake brings together tart cranberries and fresh orange in a tender, buttery crumb. It’s the kind of cake that looks special without asking too much of you in the kitchen. The flavor is fresh and festive, but it’s not just for the holidays—this cake fits any brunch, baby shower, or cozy afternoon coffee.

The glaze adds a gentle citrus pop and a pretty shine. If you like a balanced sweet-tart bite with a soft, moist texture, this cake will hit the spot.

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Cranberry Orange Bundt Cake - Bright, Zesty, and Perfect for Sharing

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• For the cake:
• 2 1/2 cups (300 g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 cup (2 sticks/226 g) unsalted butter, softened
• 1 1/2 cups (300 g) granulated sugar
• 3 large eggs, room temperature
• 1 tablespoon fresh orange zest (from 1–2 oranges)
• 1/3 cup fresh orange juice
• 1 teaspoon pure vanilla extract
• 1 cup (240 g) sour cream, room temperature
• 2 cups (200 g) fresh or frozen cranberries (if frozen, do not thaw)
• 1 tablespoon flour (for tossing cranberries)
• For the orange glaze:
• 1 cup (120 g) powdered sugar, sifted
• 2–3 tablespoons fresh orange juice
• 1/2 teaspoon orange zest (optional, for extra zing)
• For the pan:
• Softened butter and flour, or baking spray with flour

Method

 

1. Prep the pan and oven: Preheat your oven to 350°F (175°C). Generously grease a 10–12 cup Bundt pan with butter, then dust with flour, tapping out the excess. Make sure every curve is coated to prevent sticking.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter and sugar: In a large bowl, beat softened butter and granulated sugar on medium-high until pale and fluffy, about 3 minutes. This step builds structure and gives you a lighter crumb.
4. Add eggs and flavorings: Beat in eggs one at a time, scraping down the bowl as needed. Mix in orange zest, orange juice, and vanilla. The batter may look slightly curdled; that’s okay.
5. Blend in sour cream: Add sour cream and mix until just combined. Don’t overbeat.
6. Combine wet and dry: Add the dry ingredients in two additions, mixing on low until the flour is just incorporated. Overmixing makes a tough cake, so stop as soon as the streaks of flour disappear.
7. Prepare cranberries: Toss cranberries with 1 tablespoon of flour to coat. This helps them distribute rather than sink.
8. Fold in cranberries: Gently fold the floured cranberries into the batter with a spatula. Try not to crush them.
9. Fill the pan: Spoon the batter evenly into the prepared Bundt pan and smooth the top. Tap the pan once or twice on the counter to release air bubbles.
10. Bake: Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden and spring back lightly to the touch.
11. Cool in pan: Let the cake cool in the pan on a rack for 10–15 minutes. This helps it set and release cleanly.
12. Invert and cool completely: Carefully invert the cake onto a wire rack and let it cool fully before glazing, about 1–2 hours.
13. Make the glaze: Whisk powdered sugar with 2 tablespoons orange juice. Add more juice a little at a time until it’s thick but pourable. Stir in zest if using.
14. Glaze the cake: Drizzle the glaze over the cooled cake, letting it run down the ridges. Let it set for 15–20 minutes before slicing.

What Makes This Special

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Bright citrus and tart berry balance: Fresh orange zest and juice round out the sharp tang of cranberries for a cake that’s flavorful, not cloying.

Moist, buttery crumb: Sour cream and butter make the texture plush and tender, and the Bundt pan gives it a beautiful, sliceable shape.

Simple to decorate: A quick orange glaze and a sprinkle of zest or a few sugared cranberries can make it look bakery-worthy with little effort.

Make-ahead friendly: It keeps well for several days and tastes even better on day two when the flavors meld.

Ingredients

• For the cake:
• 2 1/2 cups (300 g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 cup (2 sticks/226 g) unsalted butter, softened
• 1 1/2 cups (300 g) granulated sugar
• 3 large eggs, room temperature
• 1 tablespoon fresh orange zest (from 1–2 oranges)
• 1/3 cup fresh orange juice
• 1 teaspoon pure vanilla extract
• 1 cup (240 g) sour cream, room temperature
• 2 cups (200 g) fresh or frozen cranberries (if frozen, do not thaw)
• 1 tablespoon flour (for tossing cranberries)
• For the orange glaze:
• 1 cup (120 g) powdered sugar, sifted
• 2–3 tablespoons fresh orange juice
• 1/2 teaspoon orange zest (optional, for extra zing)
• For the pan:
• Softened butter and flour, or baking spray with flour

Instructions

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1. Prep the pan and oven: Preheat your oven to 350°F (175°C). Generously grease a 10–12 cup Bundt pan with butter, then dust with flour, tapping out the excess.

   Make sure every curve is coated to prevent sticking.

2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter and sugar: In a large bowl, beat softened butter and granulated sugar on medium-high until pale and fluffy, about 3 minutes. This step builds structure and gives you a lighter crumb.
4. Add eggs and flavorings: Beat in eggs one at a time, scraping down the bowl as needed.

   Mix in orange zest, orange juice, and vanilla. The batter may look slightly curdled; that’s okay.

5. Blend in sour cream: Add sour cream and mix until just combined. Don’t overbeat.
6. Combine wet and dry: Add the dry ingredients in two additions, mixing on low until the flour is just incorporated.

   Overmixing makes a tough cake, so stop as soon as the streaks of flour disappear.

7. Prepare cranberries: Toss cranberries with 1 tablespoon of flour to coat. This helps them distribute rather than sink.
8. Fold in cranberries: Gently fold the floured cranberries into the batter with a spatula. Try not to crush them.
9. Fill the pan: Spoon the batter evenly into the prepared Bundt pan and smooth the top.

   Tap the pan once or twice on the counter to release air bubbles.

10. Bake: Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden and spring back lightly to the touch.
11. Cool in pan: Let the cake cool in the pan on a rack for 10–15 minutes. This helps it set and release cleanly.
12. Invert and cool completely: Carefully invert the cake onto a wire rack and let it cool fully before glazing, about 1–2 hours.
13. Make the glaze: Whisk powdered sugar with 2 tablespoons orange juice.

    Add more juice a little at a time until it’s thick but pourable. Stir in zest if using.

14. Glaze the cake: Drizzle the glaze over the cooled cake, letting it run down the ridges. Let it set for 15–20 minutes before slicing.

How to Store

• Room temperature: Keep the glazed cake covered at room temp for up to 3 days.

  A cake dome or inverted bowl works well.

• Refrigerator: For longer storage, wrap slices tightly and refrigerate for up to 5 days. Bring to room temperature before serving for the best texture.
• Freezer: Freeze unglazed slices, well wrapped, for up to 2 months. Thaw at room temperature and add fresh glaze before serving.

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Health Benefits

• Cranberries offer antioxidants: They’re rich in vitamin C and polyphenols, which support immune health and may help reduce inflammation.
• Orange provides vitamin C and flavor with less sugar: Fresh juice and zest boost taste without relying solely on added sugar.
• Portion-friendly dessert: A Bundt cake slices neatly, making it easier to serve modest portions compared to frosted layer cakes.

It’s still a treat, of course, but using real fruit and bright citrus gives this cake satisfying flavor without heavy frosting or excess sweetness.

Common Mistakes to Avoid

• Under-greasing the pan: Bundt pans have lots of crevices.

  Coat every inch or the cake may stick and tear.

• Overmixing the batter: This develops too much gluten and leads to a dense, chewy crumb. Mix just until combined.
• Adding warm ingredients: Cold eggs are fine if that’s what you have, but room temperature eggs and sour cream blend more evenly and bake more consistently.
• Overbaking: Check at 45 minutes. A dry Bundt cake is hard to save.
• Skipping the cranberry flour toss: Untossed berries can sink and clump at the bottom.

Alternatives

• Greek yogurt for sour cream: Use full-fat Greek yogurt 1:1 for a slightly lighter tang.
• Orange glaze swap: Try a simple vanilla glaze or a cream cheese drizzle for more richness.
• Add-ins: Stir in 1/2 cup chopped toasted pecans or walnuts for crunch, or 1/2 cup white chocolate chips for sweetness.
• Dried cranberries: Use 1 1/2 cups dried cranberries soaked in hot water or orange juice for 10 minutes, then drained.
• Gluten-free: Use a 1:1 gluten-free all-purpose flour with xanthan gum.

  Let the batter rest 10 minutes before baking to hydrate.

• Citrus twist: Swap lemon for orange to make a cranberry lemon Bundt with a sharper zing.

FAQ

Can I use frozen cranberries?

Yes. Use them straight from the freezer and toss with flour before folding in. Don’t thaw, or they’ll bleed too much into the batter.

My cake stuck in the pan.

What can I do next time?

Grease thoroughly with butter and dust with flour, making sure to get into every ridge. Also let the cake cool 10–15 minutes before inverting—too hot or too cold can cause sticking.

How do I keep the cake moist?

Use sour cream, avoid overbaking, and store it covered. You can also brush the warm cake with a little orange syrup for extra moisture and flavor.

Can I reduce the sugar?

You can cut the sugar in the cake to 1 1/4 cups without major texture changes.

Keep the glaze as-is for balance, or thin it lightly to use less overall.

What size Bundt pan should I use?

A standard 10–12 cup Bundt pan works best. If your pan is smaller, fill it two-thirds full and bake remaining batter as cupcakes.

Do I need to coat the cranberries in flour?

It helps prevent sinking and streaking. It’s a small step that leads to more even bites of fruit.

Can I make this ahead?

Absolutely.

Bake the day before, cool, and wrap tightly. Glaze just before serving for a fresh look.

Final Thoughts

This Cranberry Orange Bundt Cake is simple to make, lovely to slice, and bright with citrus and berries. It’s sturdy enough for travel, easy to serve, and always welcome on a brunch table or dessert plate.

With a few smart steps—good pan prep, gentle mixing, and a quick glaze—you’ll get a bakery-style result at home. Keep this recipe in your back pocket for holidays, gatherings, or any day that needs a little lift.