Cranberry Orange Bundt Cake Recipe

If you’re searching for a show-stopping dessert that perfectly balances zesty citrus with tart, ruby-red fruit, look no further than this Cranberry Orange Bundt Cake. Every bite is a burst of juicy cranberries swirled in a tender, buttery crumb, kissed by real orange zest and juice. It bakes up beautifully in a Bundt pan, creating those gorgeous swirls and ridges ready for a cloud of powdered sugar or a bright orange glaze. Bring this to your next gathering and watch it disappear slice by slice — it’s truly a taste of sunshine and celebration in cake form.

this Recipe

Ingredients You’ll Need

The magic of this cake lies in how a handful of kitchen staples come together to create a symphony of flavors and textures. Every ingredient, no matter how simple, plays its part to ensure a moist crumb, bold citrus notes, and pops of cranberry in every bite.

• All-purpose flour: Provides the sturdy structure to support plenty of juicy cranberries while keeping the crumb tender.
• Baking powder & baking soda: A combination that ensures the cake rises sky-high with just the right texture.
• Salt: A little goes a long way to enhance all the other flavors.
• Unsalted butter, softened: Creates that rich, moist base every great Bundt cake needs.
• Granulated sugar: Sweetens the cake and helps it brown beautifully.
• Eggs: Bind the batter, add richness, and make each slice wonderfully velvety.
• Orange zest: Packs in zingy, fragrant citrus in every mouthful — don’t skip it!
• Fresh orange juice: Adds brightness and tang to the batter for a true orange punch.
• Vanilla extract: A splash brings warmth and balances the fruitiness.
• Sour cream: Keeps the crumb ultra-moist and tempers the cake’s sweetness just right.
• Fresh or frozen cranberries: These gorgeous gems provide pops of color and a tart contrast; use them frozen for best distribution.
• Flour (for coating cranberries): Tossing berries in flour keeps them from all sinking to the bottom.
• Powdered sugar: Optional but irresistible, it dusts the cake with a snowy finish or can be mixed into a glaze.

How to Make Cranberry Orange Bundt Cake

Step 1: Prep the Bundt Pan

Start by thoroughly greasing your 10-cup Bundt pan with butter or a generous coat of nonstick spray, then dust lightly with flour. Take your time to get into every nook and cranny — this is the secret to a cake that unmolds beautifully with all those distinctive Bundt ridges intact.

Step 2: Whisk Dry Ingredients

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Give them a good whisk so everything is evenly distributed; this ensures the cake rises evenly and has a consistent crumb throughout.

Step 3: Cream Butter and Sugar

In a large mixing bowl, add the softened butter and granulated sugar. Using a handheld mixer or stand mixer, beat until the mixture is pale, light, and fluffy, about 3-4 minutes. This critical step aerates the batter for a soft, tender Cranberry Orange Bundt Cake.

Step 4: Add Eggs & Flavorings

Beat in the eggs one at a time, making sure each is well incorporated before adding the next. Stir in the orange zest, fresh orange juice, and vanilla extract. The kitchen will instantly fill with a gorgeous citrus aroma — trust that you’re on the right track!

Step 5: Alternate Dry Ingredients and Sour Cream

With your mixer on low, add the dry ingredients in three additions, alternating with the sour cream. Always begin and end with the dry mixture. This technique keeps the batter smooth and helps maintain that dreamy, moist crumb.

Step 6: Add Cranberries

Toss your cranberries with one tablespoon of flour to coat them. This stops those ruby orbs from sinking to the bottom during baking. Gently fold the floured cranberries into the batter, taking care not to overmix and break them up.

Step 7: Bake

Pour the finished batter into your prepared Bundt pan, smoothing the top with a spatula. Slide it into a 350°F oven and bake for 50-60 minutes. The top will turn golden, and a toothpick inserted in the center will come out clean or with a few moist crumbs.

Step 8: Cool and Unmold

Let your cake cool in the pan for 15 minutes before gently inverting it onto a wire rack. Patience pays off here — it ensures the Cranberry Orange Bundt Cake releases cleanly and the texture finishes setting.

Step 9: Finish and Serve

Once completely cool, give your Bundt cake a snowfall of powdered sugar or drizzle with a simple orange glaze. Slice and serve with pride — you’ve just baked a masterpiece!

How to Serve Cranberry Orange Bundt Cake

Garnishes

This cake practically begs for a final flourish! I love a generous dusting of powdered sugar, though a quick orange glaze made by mixing powdered sugar with orange juice adds a delicious tang and glossy finish. Feeling fancy? Scatter on some extra orange zest or sugared cranberries for a delightful sparkle.

Side Dishes

Cranberry Orange Bundt Cake shines all on its own, but it also pairs beautifully with softly whipped cream, a scoop of vanilla ice cream, or a dollop of Greek yogurt. For a holiday brunch, add fresh sliced oranges or a simple fruit salad to highlight the citrus notes.

Creative Ways to Present

To wow your guests, serve the cake on a vintage cake stand and garnish the platter with whole fresh cranberries and orange slices. For individual servings, cut into generous wedges and nestle each slice in a pool of orange glaze. This dessert is equally stunning dressed up for a party or dressed down for coffee with friends.

Make Ahead and Storage

Storing Leftovers

The Cranberry Orange Bundt Cake keeps like a dream at room temperature for up to two days; just cover tightly with plastic wrap or store in an airtight container. For longer freshness, stash it in the fridge for up to five days, where it stays moist and flavorful.

Freezing

If you want to get ahead, you can freeze the cake (whole or in individual slices). Wrap it tightly in plastic wrap, then a layer of foil, and freeze for up to three months. Thaw overnight in the refrigerator for best results and dust with powdered sugar just before serving so it’s as fresh as the day you baked it.

Reheating

To bring out that just-baked feel, warm individual slices in the microwave for about 10-15 seconds, or let the whole cake come to room temperature before serving. If glazing, wait until after reheating so the glaze stays perfectly glossy and fresh.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Fresh or frozen cranberries are ideal for their tart burst and juicy texture, but you can substitute dried cranberries in a pinch. Soak them in orange juice for about 30 minutes first to help them plump up and blend better into the cake’s soft crumb.

What if I don’t have a Bundt pan?

No Bundt pan? No problem! You can use a standard tube pan or divide the batter between two 9×5-inch loaf pans. Just adjust the baking time and watch closely after 40 minutes to avoid overbaking.

Can I make the batter in advance?

For best results, bake the Cranberry Orange Bundt Cake right after mixing, as baking soda and powder lose effectiveness over time. However, you can prep the dry and wet ingredients separately the day before to save time.

How do I prevent the cake from sticking to the pan?

Generously grease every curve and crevice of your Bundt pan with butter or nonstick spray, then dust with flour, tapping out the excess. Make sure the cake cools for at least 15 minutes in the pan before turning it out to ensure a clean release.

What’s the best way to make a simple orange glaze?

Stir together 1 cup sifted powdered sugar and 2-3 tablespoons of fresh orange juice until smooth and pourable. Drizzle over your fully cooled Cranberry Orange Bundt Cake for a bright citrus finish that complements the fruit flavor beautifully.

Final Thoughts

This Cranberry Orange Bundt Cake is a true crowd-pleaser, bursting with citrusy sunshine and speckled with vibrant cranberries in every bite. Whether you enjoy it for a holiday feast or a simple afternoon treat, there’s just something irresistible about its festive flavors and stunning appearance. Give it a try, and I promise, you’ll want to make it again and again!

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