Go Back
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 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
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.