There’s something magical about the combination of cranberries and oranges. The tartness of fresh cranberries paired with the bright, citrusy notes of orange creates a delicious flavor profile that’s simply irresistible. Perfect for holidays, celebrations, or any day you want to treat yourself, this Cranberry Orange Bundt Cake is a delightful way to enjoy these seasonal flavors. With its moist texture and beautiful presentation, it’s bound to be a hit at any gathering!

What You’ll Need for Cranberry Orange Bundt Cake

Before you dive into making this delicious cake, gather all the ingredients you’ll need. Here’s a simple list:

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 (for the swirl)
2 teaspoons ground cinnamon (for the swirl)
1 and 1/2 cups (180g) confectioners’ sugar (for the icing)
3-4 Tablespoons (45-60ml) fresh orange juice (for the icing)

How to Make Cranberry Orange Bundt Cake

Now that you have everything ready, let’s get baking! Follow these easy steps to create your delicious Cranberry Orange Bundt Cake.

Preheat the oven: Start by preheating your oven to 350°F (177°C). Grease a 10-inch Bundt pan thoroughly to ensure easy removal later.
Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Set this mixture aside for now.
Cream the butter and sugars: In another large bowl, use a hand mixer or stand mixer to beat the softened butter, brown sugar, granulated sugar, and orange zest together. Mix until creamy, about 3 minutes.
Add wet ingredients: Add the eggs, sour cream, and vanilla to the creamed mixture. Beat on medium speed until well combined. You might notice it looks a bit curdled—that’s totally normal!
Combine wet and dry mixtures: Pour the dry ingredients into the wet ingredients. Then, add the milk and fresh orange juice. Mix on medium speed until the batter is just combined (it will be thick yet silky). Fold in the cranberries gently.
Prepare the swirl: In a small bowl, mix the 2/3 cup brown sugar and ground cinnamon together. This will create a delicious swirl in the cake.
Layer the batter: Pour half of the cake batter into the prepared Bundt pan. Sprinkle the cinnamon sugar mixture evenly over this layer. Be careful not to get too close to the edges, which helps ensure easy removal later. Then, cover with the remaining batter.
Bake: Place the pan in the preheated oven and bake for 55-70 minutes. Check for doneness by inserting a toothpick into the cake; it should come out clean with just a couple of moist crumbs attached.
Cool the cake: When done, remove the cake from the oven and let it cool in the pan for about 1 hour. Then, gently invert it onto a wire rack or serving dish and allow it to cool completely.
Make the icing: While the cake cools, whisk together the confectioners’ sugar and 3 tablespoons of orange juice. If you want a thinner consistency, add more juice only a tablespoon at a time, or add more sugar to thicken.
Drizzle and serve: Once the cake is completely cool, drizzle the icing over the top before slicing and serving.

How to Serve Cranberry Orange Bundt Cake

This Cranberry Orange Bundt Cake is as beautiful as it is delicious! Here are some ideas to enhance your serving experience:

Presentation: Serve the cake on a beautiful platter. A dusting of powdered sugar or a few extra cranberries can make it look even more appealing.
Accompaniments: Consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience.
Pairing Drinks: It pairs wonderfully with a nice cup of tea or a glass of your favorite chilled white wine.

Expert Tips for Cranberry Orange Bundt Cake

Room Temperature Ingredients: Make sure your eggs and sour cream are at room temperature. This helps create a smoother batter and a more even bake.
Cranberry Substitutions: If cranberries are out of season, consider substituting them with other berries like blueberries or raspberries for a delicious twist.
Storage: Store leftover cake tightly covered at room temperature for up to 2 days or in the refrigerator for up to 1 week.

Cranberry Orange Bundt Cake: Frequently Asked Questions

Can I use frozen cranberries in this recipe?
Yes! If you use frozen cranberries, just make sure not to thaw them before adding them to the batter.

How can I make sure the cake doesn’t stick to the pan?
Thoroughly greasing and flouring your Bundt pan will help ensure that you can remove the cake without any sticking.

Can I freeze leftovers?
Absolutely! Wrap the cake tightly in plastic wrap and aluminum foil for up to 3 months. Thaw it in the refrigerator before serving.

This moist and flavorful Cranberry Orange Bundt Cake is sure to impress friends and family. It’s a wonderful way to bring the flavors of the season to your kitchen. Give it a try and enjoy every delicious slice!

Print Recipe

Cranberry Orange Bundt Cake

A moist and flavorful cake that combines the tartness of cranberries with the bright notes of orange, perfect for any celebration.

Prep Time20

Cook Time1 10

Total Time1 30

Course: Cake, Dessert

Cuisine: American, Holiday

Keyword: Bundt Cake, Cranberry Dessert, Cranberry Orange Bundt Cake, Holiday Cake, Orange Flavored Cake

Servings: 12 slices

Calories: 350kcal

Ingredients

Dry Ingredients

3 cups all-purpose flour (spooned & leveled)
2.5 teaspoons baking powder
1.25 teaspoons salt

Wet Ingredients

1.5 cups unsalted butter, softened to room temperature
1 cup packed light or dark brown sugar
0.5 cup granulated sugar
2 Tablespoons fresh orange zest
5 large eggs, at room temperature
0.5 cup full-fat sour cream, at room temperature
2 teaspoons pure vanilla extract
0.5 cup milk, at room temperature
0.25 cup fresh orange juice
1.75 cups fresh or frozen cranberries (do not thaw if frozen)

Swirl Ingredients

2/3 cup packed light or dark brown sugar (for the swirl)
2 teaspoons ground cinnamon (for the swirl)

Icing Ingredients

1.5 cups confectioners’ sugar (for the icing)
3-4 Tablespoons fresh orange juice (for the icing)

Instructions

Preparation

Preheat your oven to 350°F (177°C). Grease a 10-inch Bundt pan thoroughly.
In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
In another large bowl, beat the softened butter, brown sugar, granulated sugar, and orange zest together until creamy, about 3 minutes.
Add the eggs, sour cream, and vanilla to the creamed mixture and beat until well combined.
Pour the dry ingredients into the wet mixture, then add the milk and orange juice. Mix until just combined. Fold in the cranberries gently.
In a small bowl, mix the brown sugar and ground cinnamon together for the swirl.

Baking

Pour half of the cake batter into the prepared Bundt pan. Sprinkle the cinnamon sugar mixture over this layer and then cover with the remaining batter.
Bake for 55-70 minutes, checking for doneness with a toothpick.

Cooling and Icing

Remove the cake from the oven and let it cool in the pan for about 1 hour. Then, invert onto a wire rack to cool completely.
While the cake cools, whisk together the confectioners’ sugar and 3 tablespoons of orange juice for the icing.
Once the cake is cool, drizzle the icing over the top before slicing and serving.

Notes

For best results, use room temperature ingredients and consider using other berries if cranberries are out of season. Store leftovers covered at room temperature for 2 days or in the refrigerator for up to a week. Can be frozen for up to 3 months.