Cranberry Orange Bundt Cake Recipe

This Cranberry Orange Bundt Cake is a bright, festive dessert that’s perfect for holidays, special occasions, or cozy winter gatherings. Bursting with tart cranberries and zesty orange flavor, this moist, tender cake is topped with a simple orange glaze for the perfect balance of sweet and tangy. It’s easy to make, beautiful to serve, and guaranteed to impress guests at any celebration!

Why You’ll Love This Recipe

• Moist, tender, and packed with bright citrus flavor
• Tart cranberries add a perfect contrast to the sweet cake
• Beautiful presentation—perfect for holidays and special occasions
• Easy to make with simple, everyday ingredients
• Can be made ahead and freezes well

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Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tablespoon orange zest (from 1-2 oranges)
• ½ cup fresh orange juice
• 1 teaspoon vanilla extract
• 1 cup sour cream (or Greek yogurt)
• 2 cups fresh or frozen cranberries (do not thaw if using frozen)
• 1 tablespoon all-purpose flour (for coating cranberries)

For the glaze:

• 1 cup powdered sugar
• 2-3 tablespoons fresh orange juice
• ½ teaspoon vanilla extract (optional)

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Directions

1. Preheat the oven:
   • Preheat your oven to 350°F (175°C).
   • Grease and flour a 10-12 cup bundt pan, ensuring all crevices are well-coated to prevent sticking.
2. Mix the dry ingredients:
   • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter and sugar:
   • In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy (about 3-4 minutes).
4. Add eggs and flavorings:
   • Beat in the eggs one at a time, followed by orange zest, orange juice, and vanilla extract.
5. Alternate dry ingredients and sour cream:
   • Gradually add the flour mixture, alternating with the sour cream. Start and end with the flour mixture, mixing until just combined.
6. Prepare cranberries:
   • Toss cranberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.
7. Bake:
   • Pour the batter into the prepared bundt pan and smooth the top.
   • Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
   • Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
8. Make the glaze:
   • In a small bowl, whisk together powdered sugar, orange juice, and vanilla until smooth and pourable.
   • Drizzle the glaze over the cooled cake and let it set for 15 minutes before serving.

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Servings and Timing

• Servings: 12-16 slices
• Prep time: 20 minutes
• Cook time: 50-60 minutes
• Total time: 1 hour 20 minutes

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Variations

• Lemon-Cranberry Bundt Cake: Swap the orange juice and zest for lemon for a tangy twist.
• Nutty Addition: Add ½ cup chopped pecans or walnuts for extra crunch.
• White Chocolate Drizzle: Drizzle melted white chocolate instead of the orange glaze for added richness.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of regular flour.

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Storage/Reheating

• Store: Keep the cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
• Freeze: Wrap the cake (without glaze) tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before glazing.
• Reheat: Serve at room temperature or warm individual slices in the microwave for 10-15 seconds.

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FAQs

Can I use dried cranberries instead of fresh?

Yes, but soak dried cranberries in hot water for 10 minutes, then drain well before adding to the batter.

How do I keep the cake from sticking to the bundt pan?

Use a generous amount of non-stick baking spray or grease the pan with butter and dust with flour, making sure to cover all nooks and crannies.

Can I use frozen cranberries?

Yes, use them straight from the freezer without thawing to prevent the batter from becoming watery.

How do I prevent the cranberries from sinking?

Toss them with 1 tablespoon of flour before folding into the batter to help suspend them evenly throughout the cake.

Can I make this cake ahead of time?

Yes, the cake can be made 1-2 days in advance and stored covered at room temperature. Add the glaze just before serving.

What’s the best type of bundt pan for this recipe?

A non-stick metal bundt pan works best for even baking and easy removal.

Can I use orange extract instead of fresh orange juice?

Yes, but use 1 teaspoon of orange extract and adjust the amount of liquid by adding extra sour cream to maintain the batter’s consistency.

How do I know when the cake is done baking?

Insert a toothpick into the thickest part of the cake—if it comes out clean or with a few moist crumbs, the cake is done.

Can I substitute yogurt for sour cream?

Yes, plain Greek yogurt works as a great substitute and will yield a similar texture.

How thick should the glaze be?

The glaze should be pourable but thick enough to cling to the cake; add more powdered sugar if too thin, or more juice if too thick.

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Conclusion

This Cranberry Orange Bundt Cake is a delightful balance of sweet, tart, and citrusy flavors—perfect for festive occasions or a cozy dessert any time of year. The moist, tender crumb combined with the tangy glaze and pops of fresh cranberry will make this cake a holiday favorite. Serve it with a cup of tea or coffee, and watch it become the centerpiece of your dessert table!

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