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