If you’re looking for a cake that perfectly balances sweetness, tanginess, and festive flair, this Cranberry Orange Bundt Cake is a must-try. With its tender crumb, zesty citrus flavor, and bursts of tart cranberries, this cake embodies the taste of the holidays in every bite. The orange glaze adds a glossy finish and a touch of extra brightness that complements the tart fruit beautifully. I made this cake once with freshly squeezed orange juice instead of bottled, and the difference was remarkable — the aroma alone made my kitchen feel like a bakery. Whether served at a holiday brunch or as a show-stopping dessert, this cake is as beautiful as it is delicious.
Why You’ll Love This Recipe
Cranberry Orange Bundt Cake offers that perfect mix of sweet and tart, moist yet fluffy. The cranberries add pops of color and tang, while the orange zest and juice bring a refreshing citrus note that makes this cake stand out. It’s elegant enough for gatherings yet simple enough to prepare at home. The texture stays soft for days, and the orange glaze adds a touch of sweetness without overpowering the natural flavors. This cake also travels well, making it an excellent choice for potlucks or gift giving.
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Cranberry Orange Bundt Cake – A Bright and Festive Dessert
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Cranberry Orange Bundt Cake is a moist, festive dessert bursting with fresh cranberries, zesty orange flavor, and a sweet citrus glaze. Perfect for holidays or winter gatherings, this cake strikes a beautiful balance between tart and sweet — soft, buttery, and absolutely irresistible.
Ingredients
- For the Cake:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 tbsp orange zest (from 1–2 oranges)
- 1 tsp vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup orange juice (freshly squeezed)
- 1 1/2 cups fresh or frozen cranberries (tossed with 1 tbsp flour)
- For the Orange Glaze:
- 1 cup powdered sugar
- 2–3 tbsp orange juice
- 1/2 tsp orange zest (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugar together until light and fluffy, about 3 minutes. Add eggs one at a time, mixing after each addition. Stir in orange zest and vanilla extract.
- Mix in sour cream and orange juice until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Gently fold in cranberries coated in flour (this prevents them from sinking).
- Pour the batter evenly into the prepared Bundt pan and smooth the top.
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
- Make the Glaze: Whisk powdered sugar, orange juice, and zest until smooth. Drizzle over the cooled cake and let it set before slicing.
Notes
- Tossing cranberries with flour helps prevent them from sinking during baking.
- For a festive touch, add white chocolate chips or drizzle with melted white chocolate after glazing.
- Can be made a day ahead — the flavor improves as it sits.
- Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour – Provides the structure for the cake. Be sure to measure it properly to keep the crumb light and tender.
Baking powder and baking soda – These leavening agents give the cake its perfect rise and airy texture.
Salt – Enhances all the flavors and balances the sweetness.
Unsalted butter – The base of this cake’s richness and tender texture. Use room-temperature butter for even mixing.
Granulated sugar – Sweetens the batter while helping to create a golden crust.
Eggs – Bind the ingredients together and add moisture and structure.
Orange zest and juice – Freshly grated zest infuses the cake with vibrant citrus flavor, while the juice keeps it moist and bright.
Buttermilk – Adds a slight tang that complements the cranberries and ensures a soft, tender crumb.
Vanilla extract – Rounds out the flavors and adds warmth to the citrusy profile.
Fresh or frozen cranberries – Provide bursts of tart flavor throughout the cake. Toss them lightly in flour to prevent sinking.
Powdered sugar – Used for the glaze, it creates a silky, sweet finish.
Orange juice (for glaze) – Enhances the citrus flavor and gives the cake a beautiful, glossy topping.
Directions
Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan, ensuring every curve is coated to prevent sticking. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes. Beat in the eggs one at a time, followed by the orange zest, juice, and vanilla extract. Alternate adding the flour mixture and buttermilk, beginning and ending with the flour. Mix until just combined — do not overmix. Gently fold in the cranberries coated with flour.
Pour the batter evenly into the prepared Bundt pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely. For the glaze, whisk together powdered sugar and orange juice until smooth and slightly thick. Drizzle it over the cooled cake, allowing it to cascade beautifully down the sides.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Servings: 12
Prep Time: 20 minutes
Cook Time: 55 minutes
Cooling and glazing: 30 minutes
Total Time: 1 hour 45 minutes
Storage/reheating
Store your Cranberry Orange Bundt Cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, freeze the cake (without glaze) for up to 2 months. Thaw overnight in the refrigerator before glazing and serving. To revive a refrigerated slice, let it sit at room temperature for 20 minutes before enjoying.
Variations and Customizations
White Chocolate Drizzle – Drizzle melted white chocolate over the glaze for a luxurious finish.
Nutty Addition – Add chopped pecans or walnuts for extra crunch and flavor.
Gluten-Free Swap – Use a 1:1 gluten-free flour blend for a celiac-friendly version.
Cranberry Swirl – Layer a cranberry compote through the batter for added texture and visual appeal.
Spiced Holiday Twist – Add cinnamon, nutmeg, or cardamom for a warm, seasonal flavor.
Orange Almond Delight – Replace part of the vanilla with almond extract for a nutty undertone.
Lemon-Cranberry Variation – Use lemon zest and juice instead of orange for a bright, tangy twist.
Cream Cheese Glaze – Combine cream cheese, powdered sugar, and orange juice for a rich, creamy topping.
Mini Bundt Cakes – Use mini pans for individual desserts — just reduce baking time to 25 minutes.
Healthier Option – Replace half the butter with Greek yogurt for a lighter yet still moist texture.
FAQs
Can I use dried cranberries instead of fresh?
Yes, but soak them in warm water or orange juice for 10 minutes before adding to the batter.
Why did my cake stick to the Bundt pan?
Ensure your pan is well-greased and floured, and allow the cake to cool for 10 minutes before inverting.
Can I make this cake ahead of time?
Yes, it tastes even better the next day as the flavors meld.
How do I prevent cranberries from sinking?
Toss them in a little flour before folding into the batter.
Can I use orange extract instead of fresh juice?
Fresh juice gives better flavor, but orange extract works in a pinch — use sparingly.
What can I use instead of buttermilk?
Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice as a quick substitute.
Can I add a glaze and freeze the cake?
It’s best to glaze after thawing to maintain the cake’s texture and appearance.
How do I know when my cake is done?
A toothpick should come out clean, and the cake will pull slightly from the pan edges.
Can I use a loaf pan instead?
Yes, but you may need to adjust baking time — start checking around 45 minutes.
What’s the best way to decorate this cake?
Candied orange slices or sugared cranberries make a beautiful, festive touch.
Conclusion
Cranberry Orange Bundt Cake is the perfect blend of tart cranberries, fragrant citrus, and buttery richness — a dessert that truly captures the spirit of celebration. Its tender crumb and vibrant glaze make it as stunning as it is delicious. Whether it graces your holiday table or brightens up a simple afternoon tea, this cake is sure to impress. Once you taste its fresh, zesty flavor and see how easy it is to make, it will become a cherished favorite in your baking rotation.
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