Cranberry Orange Bundt Cake is a festive and flavorful dessert that perfectly blends tart cranberries with bright citrus notes. This cake is moist, tender, and full of character—ideal for holiday gatherings or any time you crave a show-stopping treat. Whether you’re baking for a crowd or treating yourself, this recipe is reliable and approachable. In this post, you’ll find everything from clear, step‑by‑step instructions to helpful tips, ingredient swaps, storage advice, and more—so you can bake with confidence and delight in every bite.
Why You’ll Love This Cranberry Orange Bundt Cake
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It combines two classic flavors—cranberry and orange—for a vibrant, balanced cake
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The texture is rich and tender thanks to sour cream and lots of butter
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The glaze brings just the right amount of sweetness and citrus punch
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It holds shape beautifully in a Bundt pan and looks elegant on the table
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It’s versatile, making a great holiday dessert or a centerpiece for brunch
Ingredients
Here’s what you’ll need:
For the Cake
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1 ¼ cups (2 ½ sticks) unsalted butter, room temperature
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2 ½ cups granulated sugar
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6 large eggs, room temperature
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3 cups cake flour, plus 2 tablespoons (sifted)
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1 teaspoon salt
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¼ teaspoon baking soda (optional)
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1 cup sour cream, room temperature
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1 tablespoon pure vanilla extract
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1 teaspoon orange extract
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1 teaspoon fresh orange zest
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2 cups fresh cranberries
For the Icing
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1⅓ cups powdered sugar, sifted
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2 to 3 tablespoons fresh orange juice
Step‑by‑Step: How to Make Cranberry Orange Bundt Cake
1. Prep & Preheat
Preheat your oven to 325 °F (163 °C). Grease and flour (or use nonstick spray) a 12‑cup Bundt pan, ensuring all the nooks are coated so the cake releases cleanly.
2. Cream Butter & Sugar
In the bowl of your stand mixer fitted with the whisk or paddle attachment, beat the room‑temperature butter on high for about 1 minute. Slowly add the granulated sugar and continue to cream on high for another 5 minutes, until the mixture is very pale, light, and fluffy.
3. Add Eggs
With the mixer on medium‑low, add the 6 eggs one at a time, mixing well after each addition. Scrape down the bowl sides and bottom as needed, so nothing gets stuck.
4. Incorporate Dry Ingredients
Reduce the mixer speed to the lowest setting. In two batches, gently add the 3 cups cake flour. Then add the salt, optional baking soda, and (if using) baking powder. Take care not to overmix—just combine.
5. Add Wet Ingredients
With the mixer off, add the sour cream, vanilla extract, orange extract, and fresh orange zest. Scrape down the bowl again and mix just until everything is combined.
6. Add Cranberries
Toss the 2 cups of cranberries with the extra 2 tablespoons of sifted flour (this helps prevent them from sinking). Fold the cranberries gently into the batter until evenly distributed.
7. Bake
Pour the batter into the prepared Bundt pan, smoothing the top if needed. Bake 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).
8. Cool & Release
Let the cake cool in the pan on a wire rack for about 10 minutes. Then, gently flip the pan onto a serving platter and let the cake cool fully before adding the glaze.
9. Make the Icing
In a bowl, whisk together the powdered sugar and 2 to 3 tablespoons fresh orange juice until smooth. Adjust: if too runny, add more powdered sugar; if too thick, add a splash more juice. You want a consistency that coats the back of a spoon but slides off easily.
10. Glaze & Serve
Drizzle the icing over the cooled cake, letting it cascade down the sides. Slice and serve.
Helpful Tips
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Room temperature ingredients matter: butter, eggs, sour cream—ensuring they’re not cold helps produce a smoother batter and better rise.
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Don’t overmix after adding the flour and wet ingredients—overworking the batter can make the cake dense.
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Cranberry treatment: tossing berries in extra flour prevents them from sinking to the bottom of the cake.
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Pan choice: using a 12-cup Bundt pan helps the cake bake more evenly and release cleanly.
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Check doneness a few minutes early: oven temperatures vary, so begin checking at the 1 hour 10 minute mark.
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Cooling time matters: invert too soon and the cake can break; wait too long and release can be harder.
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Glaze flexibility: make the glaze thinner or thicker depending on preference by adjusting sugar/juice ratios.
Substitutions And Variations
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Flour alternative: You can substitute all‑purpose flour for cake flour by removing 6 tablespoons per cup and replacing with 6 tablespoons cornstarch (for a total of 3 cups).
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Greek yogurt: swap sour cream with full‑fat Greek yogurt (same amount) for a tangy alternative.
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Extract swap: if you don’t have orange extract, use all vanilla—or increase the zest slightly for more citrus punch.
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Dried cranberries: you can use dried cranberries soaked in orange juice, though texture will differ.
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Zest twist: add lemon or lime zest (or a mix) for a citrus variation.
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Glaze flavor: mix in a splash of Grand Marnier or triple sec into your glaze for an adult twist.
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Nut addition: toss in ½ cup chopped pecans or walnuts with the cranberries for extra texture.
Storage Instructions
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At room temperature: once cooled and glazed, store the cake under a cake dome or in an airtight container at room temperature, away from sunlight. It stays fresh for 3–4 days.
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Freezing: freeze the cake without icing for best results. Wrap tightly in plastic wrap, then in foil. The whole cake can be frozen for up to one month. Individual slices or sections can be frozen up to three months. Thaw at room temperature, then add glaze before serving.
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Reheating: warm individual slices in the microwave for a few seconds if desired.
Nutritional Information
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Calories: 546 kcal
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Carbohydrates: 80 g
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Protein: 7 g
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Fat: 22 g
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Saturated Fat: 12 g
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Cholesterol: 143 mg
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Sodium: 271 mg
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Potassium: 133 mg
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Fiber: 1 g
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Sugar: 56 g
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Vitamin A: 745 IU
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Vitamin C: 4 mg
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Calcium: 53 mg
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Iron: 0.8 mg
These numbers are estimates and will vary depending on exact ingredient brands, serving size, and whether you include the glaze.
Serving Suggestions
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Serve slices plain or with a dusting of extra powdered sugar.
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Pair with a dollop of whipped cream or vanilla ice cream for a decadent contrast.
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Garnish with fresh orange slices or a few extra cranberries on the side for a stunning presentation.
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Serve alongside a light, fruity dessert wine or sparkling cider for a brunch or holiday spread.
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Plate with fresh mint leaves or citrus zest curls to make it extra festive.
Frequently Asked Questions About Cranberry Orange Bundt Cake
Can I halve this recipe to make a smaller Bundt cake?
Yes, though you’d need to adjust baking time and pan size. A 6‑cup Bundt or loaf pan works well—start checking doneness around 50–60 minutes.
What if my cranberries are frozen?
Thaw and drain them first, then toss them in the extra flour before folding in. Freezing can make berries release more moisture, so pat them dry.
Why did my cake sink in the middle?
Possible causes: underbaking, opening the oven too early, overmixing, or not enough structure (e.g. weak flour or low gluten). Ensure the cake is completely baked—look for a toothpick to come out clean with just a few moist crumbs—before taking it out of the oven.
Can I skip the glaze?
Absolutely. While the glaze brings a sweet, citrusy kick, the cake remains tender and flavorful even without it.
How do I get a clean release from the Bundt pan?
Grease and flour thoroughly, making sure to get into all crevices. Let the cake cool about 10 minutes in the pan before inverting. If it sticks, gently tap or flex the pan’s edges.
Is there a way to make this gluten‑free?
You can try a 1:1 gluten‑free baking blend, but the texture will differ. Make sure your blend includes xanthan gum for structure and reduce handling.
Can I add nuts or seeds?
Absolutely. Fold in up to ½ cup chopped nuts (pecans, walnuts, almonds) with the cranberries. Toasting them lightly beforehand enhances flavor.
Conclusion
I hope this Cranberry Orange Bundt Cake brings joy to your kitchen—every bit as delicious and easy as it sounds. Thank you so much for letting me share this recipe with you. I can’t tell you how many times I’ve made it for holidays and watched it disappear. The moist texture and vibrant flavors always get compliments. I encourage you to give it a try, experiment with the glaze or variations above, and make it your own. Happy baking, and I hope this cake brightens your table and your day. Enjoy!
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Cranberry Orange Bundt Cake Recipe
- Total Time: 1 hour 45 minutes
- Yield: 12 servings 1x
Description
Cranberry Orange Bundt Cake is a festive, citrus-packed dessert that’s incredibly moist, flavorful, and topped with a bright orange glaze. Ideal for holidays, brunch, or whenever you need a show-stopping cake that’s easy to bake and full of homemade charm
Ingredients
For the Cake:
1 ¼ cups unsalted butter (room temperature)
2 ½ cups granulated sugar
6 large eggs (room temperature)
3 cups cake flour (sifted)
2 tbsp cake flour (for cranberries)
1 tsp salt
¼ tsp baking soda (optional)
1 cup sour cream (room temperature)
1 tbsp pure vanilla extract
1 tsp orange extract
1 tsp fresh orange zest
2 cups fresh cranberries
For the Icing:
1⅓ cups powdered sugar (sifted)
2–3 tbsp fresh orange juice
Instructions
Preheat your oven to 325 °F (163 °C). Grease and flour (or use nonstick spray) a 12‑cup Bundt pan, ensuring all the nooks are coated so the cake releases cleanly.
In the bowl of your stand mixer fitted with the whisk or paddle attachment, beat the room‑temperature butter on high for about 1 minute. Slowly add the granulated sugar and continue to cream on high for another 5 minutes, until the mixture is very pale, light, and fluffy.
With the mixer on medium‑low, add the 6 eggs one at a time, mixing well after each addition. Scrape down the bowl sides and bottom as needed, so nothing gets stuck.
Reduce the mixer speed to the lowest setting. In two batches, gently add the 3 cups cake flour. Then add the salt, optional baking soda, and (if using) baking powder. Take care not to overmix—just combine.
With the mixer off, add the sour cream, vanilla extract, orange extract, and fresh orange zest. Scrape down the bowl again and mix just until everything is combined.
Toss the 2 cups of cranberries with the extra 2 tablespoons of sifted flour (this helps prevent them from sinking). Fold the cranberries gently into the batter until evenly distributed.
Pour the batter into the prepared Bundt pan, smoothing the top if needed. Bake 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).
Let the cake cool in the pan on a wire rack for about 10 minutes. Then, gently flip the pan onto a serving platter and let the cake cool fully before adding the glaze.
In a bowl, whisk together the powdered sugar and 2 to 3 tablespoons fresh orange juice until smooth. Adjust: if too runny, add more powdered sugar; if too thick, add a splash more juice. You want a consistency that coats the back of a spoon but slides off easily.
Drizzle the icing over the cooled cake, letting it cascade down the sides. Slice and serve.
Notes
Tossing cranberries in flour helps prevent them from sinking.
Cake stays moist for days and freezes well without the glaze.
Glaze consistency should coat the back of a spoon but slide off easily.
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 546
- Sugar: 56g
- Carbohydrates: 80g
- Protein: 7g