Cranberry Orange Bundt Cake is the sweet spot where tart cranberries meet sunshine-bright orange. I baked this on a chilly Saturday while the kettle sang and the windows fogged—pure magic. The batter comes together simply, and that citrusy glaze? Swoon. Cranberry Orange Bundt Cake is the kind of bake that makes the house smell like holidays and hugs. It’s a centerpiece without trying too hard—just slice, pour coffee, and call the people you love to the table.
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Recipe
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Cranberry Orange Bundt Cake: 7 Cozy Secrets to Wow
- Prep Time: PT20M
- Cook Time: PT55M
- Total Time: PT1H20M
- Yield: 12 servings
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A bright, moist Cranberry Orange Bundt Cake with fresh cranberries, zesty orange, buttery crumb, brushed with orange syrup and topped with a tangy glaze—your festive holiday centerpiece.
Ingredients
Baking spray with flour (or 1 tbsp softened butter + 1 tbsp flour for the pan)
2 1/2 cups (300g) all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp fine sea salt
1 tbsp finely grated orange zest (from 2 oranges)
1 1/4 cups granulated sugar
1/2 cup light brown sugar, packed
1 cup (226g) unsalted butter, softened
4 large eggs, room temperature
1 tsp pure vanilla extract
1/2 cup sour cream, room temperature
3/4 cup buttermilk, room temperature
2 cups fresh or frozen cranberries (if frozen, do not thaw)
1 tbsp all-purpose flour (to toss with cranberries)
Optional: 1/2 cup chopped toasted pecans
Orange Syrup: 1/3 cup fresh orange juice + 2 tbsp granulated sugar
Orange Glaze: 1 1/2 cups powdered sugar, 2–3 tbsp fresh orange juice, 1 tsp orange zest, pinch of salt
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 10–12 cup Bundt pan, brushing into all crevices.
2. Toss cranberries with 1 tbsp flour; set aside.
3. Whisk flour, baking powder, baking soda, and salt.
4. Cream butter with granulated and brown sugars until light and fluffy, 3 minutes.
5. Beat in orange zest and vanilla, then add eggs one at a time, mixing well.
6. Whisk sour cream and buttermilk together. Add dry ingredients in 3 additions, alternating with sour cream mixture, beginning and ending with dry. Mix just to combine.
7. Fold in floured cranberries (and pecans if using).
8. Spread batter in pan; smooth top. Bake 45–55 minutes until a toothpick comes out clean or with a few moist crumbs.
9. Simmer orange juice and sugar until dissolved to make syrup.
10. Cool cake 10 minutes; invert onto rack. Brush warm cake with orange syrup.
11. Cool completely (about 60 minutes).
12. Whisk powdered sugar, orange juice, zest, and a pinch of salt into a thick, pourable glaze; drizzle over cooled cake and let set 15 minutes.
Notes
Use room-temperature ingredients for a silky batter. Do not overmix after adding flour. Toss cranberries with flour to prevent sinking. Grease every crevice of the Bundt pan. Start checking for doneness at 45 minutes.
The Best Cranberry Orange Bundt Cake Recipe
Why this Cranberry Orange Bundt Cake always turns out
This Cranberry Orange Bundt Cake is a bright, bakery-style showstopper with a plush crumb, juicy cranberries, and a citrus glow. The secret trio—sour cream, buttermilk, and softened butter—keeps the cake incredibly moist while the orange zest perfumes every bite. Tossing the berries with flour helps them dot the cake like rubies instead of sinking. A quick orange syrup brushed over the warm cake locks in moisture, and the orange glaze brings shine and tang. If you’re craving a holiday dessert that tastes as festive as it looks, this Cranberry Orange Bundt Cake delivers every time. Pair a slice with tea after a wintry walk and you’ll know why it’s a reader favorite year after year.
Trending bakery-style texture at home
Bakery-level texture is the 2025 baking trend we’re fully behind, and this Cranberry Orange Bundt Cake nails it. Creaming the butter and sugars for a full three minutes whips in air for lift. Alternating dry ingredients with a sour cream–buttermilk mixture keeps gluten in check and crumb tender. The orange syrup soaks into the warm cake for flavor that pops, and the glaze adds that glossy, Insta-ready finish. For a cozy holiday board, serve slices with small bowls of vanilla bean yogurt and extra cranberries. Craving more festive bakes? Try these fan-loved sweets: Decadent Peppermint Bark and Eggnog Cheesecake Bars. This Cranberry Orange Bundt Cake belongs in that merry rotation.
Wrap-up: From sparkle to slice, this Cranberry Orange Bundt Cake feels like a holiday hug. Bake it, share it, and tag me when you do—I love seeing your seasonal tables.
How to Make Cranberry Orange Bundt Cake Moist
Keys to moist, citrusy success
Moisture is everything in a Cranberry Orange Bundt Cake. Use room-temperature ingredients so the batter emulsifies (no curdling). Measure flour correctly by spooning and leveling; too much flour dries any cranberry orange cake. Sour cream and buttermilk team up to keep this bundt cake plush, while orange zest infuses flavor without extra liquid. Don’t overbake—start checking at 45 minutes, and pull the cake when a toothpick shows a few moist crumbs. Finally, brush with orange syrup to seal in citrus and sweetness. Follow these steps and your Cranberry Orange Bundt Cake will be tender, zesty, and perfectly festive.
Pro tips for Bundt pan perfection
– Prep the pan: Use baking spray with flour and a pastry brush to coat every curve of your Bundt pan. Missed spots cause sticking.
– Toss berries in flour: This keeps cranberries suspended throughout your Cranberry Orange Bundt Cake.
– Mix gently: After adding dry ingredients, mix just to combine to avoid tough cake.
– Cool 10 minutes: Invert after exactly 10 minutes; sooner risks breaking, later can glue the cake to the pan.
– Glaze consistency: Aim for a thick-but-flowy orange glaze so ribbons set beautifully on your cranberry orange cake.
Wrap-up: Your kitchen will smell like a citrus grove in winter. Bake this Cranberry Orange Bundt Cake and cozy up while it cools—then drizzle that glaze and enjoy the first slice while it’s whisper-warm.
Cranberry Orange Bundt Cake Variations
Flavor twists to love
Think of this Cranberry Orange Bundt Cake as your festive canvas. Swap half the cranberries for chopped fresh raspberries for a mixed-berry orange cake. Add 1/2 cup white chocolate chips for creamy pops against tart fruit. For a bolder citrus note, replace vanilla with 1 teaspoon orange extract. A pinch of cardamom (1/2 teaspoon) or cinnamon adds warmth that sings in a holiday dessert. If you’re nutty for texture, fold in 1/2 cup toasted pecans. No fresh cranberries? Frozen work great—add straight from the freezer. However you remix it, the base Cranberry Orange Bundt Cake stays moist, bright, and irresistible.
Pinterest-trending swaps
– Greek yogurt swap: Replace sour cream with full-fat Greek yogurt for a tangy cranberry orange cake that’s still incredibly soft.
– Blood orange glaze: Use blood orange juice for a jewel-toned glaze that pops on feeds.
– Sparkling sugar finish: Sprinkle coarse sugar over the glaze for a frosty, winter sparkle on your Cranberry Orange Bundt Cake.
– Mini bundts: Bake in mini Bundt pans for giftable desserts—reduce bake time to 18–22 minutes.
– Orange-cranberry drizzle duo: Drizzle half orange glaze, half white chocolate for a striking, pin-worthy topping.
Wrap-up: If you pin it, bake it! This Cranberry Orange Bundt Cake thrives on simple swaps. For another citrus-chocolate favorite, peep Chocolate Orange Cluster Candy—the perfect sweet complement on your holiday tray.
Cranberry Orange Bundt Cake Storage & FAQs
Make-ahead, storing, and freezing
This Cranberry Orange Bundt Cake is a dream for make-ahead. Keep it covered at room temperature for 2 days, or refrigerate up to 5 days. The orange glaze protects moisture while adding flavor. To freeze, skip the glaze, wrap the cooled cake tightly in plastic and foil, and freeze up to 2 months. Thaw overnight in the fridge, bring to room temp, then glaze. For individual slices, wrap them separately for quick lunchbox treats. A quick 10-second microwave zap revives the citrus aroma. With these tips, your Cranberry Orange Bundt Cake stays moist and magical even days later.
Troubleshooting your cranberry orange cake
– Cake stuck: Next time, brush baking spray into every crevice and dust with flour. In a pinch, warm the pan briefly and try again.
– Dry crumb: Measure flour accurately and pull the cake when a toothpick has a few moist crumbs. Don’t overbake your bundt cake.
– Sunken berries: Toss cranberries in flour and gently fold into batter to distribute evenly.
– Pale flavor: Don’t skip the orange syrup or zest—both are key to that signature Cranberry Orange Bundt Cake brightness.
– Dense texture: Cream butter and sugars fully and avoid overmixing once flour is added.
Wrap-up: A little citrus, a lot of coziness. Bake this Cranberry Orange Bundt Cake now, and keep a slice for the morning with hot coffee. For more seasonal comfort, try Moist Pumpkin Bread with Cream Cheese Frosting.
FAQs
Can I use frozen cranberries in Cranberry Orange Bundt Cake?
Yes. Use frozen cranberries straight from the freezer (do not thaw) and toss with 1 tablespoon flour before folding into the batter.
What size Bundt pan do I need?
A 10–12 cup Bundt pan works best for this Cranberry Orange Bundt Cake. If using mini pans, reduce the bake time to 18–22 minutes.
Do I have to make the orange syrup and glaze?
The syrup boosts moisture and the glaze adds bright citrus flavor. While optional, both elevate this cranberry orange cake from great to unforgettable.
How do I keep the cake from sticking?
Use baking spray with flour and brush into all crevices, then dust lightly with flour if needed. Invert after exactly 10 minutes of cooling.
Wrap-up: Your questions, answered! When you bake this Cranberry Orange Bundt Cake, share your slice moment—I’m cheering you on with warm mugs and winter candles.
Conclusion
Citrusy, festive, and impossibly tender, this Cranberry Orange Bundt Cake is the holiday dessert that doubles as a centerpiece. Fresh cranberries sparkle against a moist orange-scented crumb, while the orange syrup and glaze seal in shine and flavor. If you’re new to bundt baking or a seasoned pro, this cranberry orange cake is forgiving and rewarding—exactly what winter weekends call for. Bake it for Thanksgiving, Christmas, or a quiet snow day, then tuck a slice beside your morning coffee. When crumbs and glaze finally vanish, you’ll already be planning the next Cranberry Orange Bundt Cake. If you loved this, browse more cozy recipes at Treatiful and keep the oven warm.