Cranberry Orange Bundt Cake Recipe

If you’re on the hunt for a festive dessert that’s bursting with bright, tangy flavor and a cozy warmth, my Cranberry Orange Bundt Cake Recipe is absolutely one to try. Trust me, this cake has a special kind of magic—moist, tender crumb studded with juicy cranberries, swirled with cinnamon sugar, and finished off with a zesty orange glaze that’ll have everyone asking for seconds. I still remember the first time I made it for a holiday get-together; the aroma alone had everyone hovering in the kitchen. Keep reading, and I’ll walk you through every step so your cake turns out just perfect.

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Ingredients & Why They Work

Choosing the right ingredients is half the success for this Cranberry Orange Bundt Cake Recipe. I always opt for fresh, high-quality ingredients when I can—especially the orange zest and juice—that make such a distinctive difference. Here’s why each one matters:

• All-purpose flour: Provides the structure for the cake; spoon and level it for accurate measuring to avoid a tough crumb.
• Baking powder: Leavens the cake for a light, fluffy texture.
• Salt: Enhances all the flavors without making the cake taste salty.
• Unsalted butter: Adds richness and helps create that tender crumb—make sure it’s softened to room temperature for proper creaming.
• Brown sugar: Adds moisture and a subtle caramel note which deepens the cake’s flavor.
• Granulated sugar: Balances the sweetness and helps with tenderizing.
• Fresh orange zest: Brings bright, citrus aroma and flavor—always zest before juicing your orange to save time.
• Eggs: Provide structure and richness; room temperature eggs blend better for an even batter.
• Sour cream: Adds moisture and a slight tang that keeps the cake from being dry (Greek yogurt is a handy substitute!).
• Vanilla extract: Rounds out the flavors with a touch of warmth.
• Milk: Loosens the batter just enough for a silky texture.
• Fresh orange juice: Gives a real orange punch that you can’t get from bottled juice.
• Cranberries: Use fresh or frozen (no need to thaw!) for that tart burst in every bite.
• Brown sugar & cinnamon filling: Creates the sweet-spiced swirl that makes this bundt cake unique and mouthwatering.
• Confectioners’ sugar glaze: Provides the perfect sweet and tangy finish that ties all the flavors together.

Make It Your Way

One of the things I love about this Cranberry Orange Bundt Cake Recipe is how easy it is to put your own spin on it. Whether you’re baking for the holidays or just because, play around with it a little—you’ll be surprised how well it adapts.

• Make it vegan: I once swapped the butter for coconut oil and eggs for flax eggs, and it still came out moist and flavorful.
• Add nuts: A handful of toasted pecans or walnuts adds a lovely crunch and complements the cranberries.
• Switch up the fruit: If cranberries aren’t your favorite, try fresh blueberries or even chopped apples with cinnamon for a fall twist.
• Adjust sweetness: If you want it less sweet, reduce the granulated sugar slightly or lighten up the glaze—it still tastes fantastic.

Step-by-Step: How I Make Cranberry Orange Bundt Cake Recipe

Step 1: Prep Like a Pro

First things first, preheat your oven to 350°F (177°C) and grease that beautiful 10-inch Bundt pan really well. Take your time here—greasing thoroughly and even lightly flouring the pan helps the cake release easily later, which nobody needs drama with mid-cutting.

Step 2: Mix Your Dry Ingredients

In a large bowl, whisk together the flour, baking powder, and salt. This step might seem simple, but sifting these ingredients ensures that your cake bakes evenly and prevents lumps.

Step 3: Cream Butter and Sugars

Using a handheld or stand mixer with the paddle attachment, beat the softened butter with brown sugar, granulated sugar, and orange zest for about 3 minutes until it looks light and fluffy. Don’t rush this—it’s the secret to a tender crumb and great flavor. If you’re not sure how to cream butter and sugar properly, I have a simple tutorial in my baking tips.

Step 4: Add Wet Ingredients

Next, add the eggs one at a time, beating on medium speed until just incorporated. Then mix in the sour cream and vanilla extract. The batter might look a little curdled—that’s totally normal. It always pulls together once you add the dry ingredients; don’t panic!

Step 5: Combine Wet and Dry

Pour the dry mixture into the wet mix, then add the milk and fresh orange juice. Beat everything on medium speed until just combined. Stir in the cranberries carefully—you don’t want to crush them but do want an even distribution. The batter will be thick and silky, which is exactly what you want.

Step 6: Add the Cinnamon Sugar Swirl

In a small bowl, mix the brown sugar and cinnamon for the swirl filling. Pour half the batter into your prepared Bundt pan, then evenly sprinkle the cinnamon sugar, keeping it away from the edges (this trick helps the cake unmold easily). Top with the remaining batter, smoothing the surface gently.

Step 7: Bake and Cool

Bake for 55 to 70 minutes, until a toothpick inserted comes out clean or with just a few moist crumbs. Since it’s a large, dense cake, ovens vary in timing—so start checking around 55 minutes. After baking, let it cool in the pan for about one hour. Then invert onto a wire rack to cool completely before adding the glaze.

Step 8: Glaze and Serve

Whisk the confectioners’ sugar with 3 tablespoons of fresh orange juice until smooth. Add more juice, a tablespoon at a time, to thin the glaze if needed, or more sugar to thicken. Drizzle generously over the cooled cake right before serving. The glaze adds that luscious, shiny finish that pulls the whole flavor profile together.

How to Serve Cranberry Orange Bundt Cake Recipe

Garnishes

I love topping the cake with a handful of sugared cranberries—easy to make by tossing fresh cranberries in sugar and letting them dry. The sparkle looks festive and adds just the right amount of crunch. Sometimes, I’ll zest a little extra orange over the top to brighten it up visually and aromatically.

Side Dishes

This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream if you want to get indulgent. For breakfast or brunch, I’ve served it alongside a simple fruit salad or even a cup of warm chai tea—those spicy notes highlight the cinnamon swirl perfectly.

Creative Ways to Present

For holiday parties, I’ve turned this bundt cake into a showstopper by placing it on a cake stand surrounded by fresh cranberries and orange slices. Another time, I drizzled extra glaze and scattered edible gold leaf flakes on top—it looked so fancy but was just as easy!

Make Ahead and Storage

Storing Leftovers

After enjoying a few slices, I like to tightly wrap the leftover cake with plastic wrap and store it at room temperature—it stays fresh that way up to two days. If I plan on keeping it longer, I pop it in the fridge, where it lasts about a week without drying out.

Freezing

This Cranberry Orange Bundt Cake Recipe freezes well! I freeze the whole cake (without glaze) wrapped securely in plastic wrap and foil for up to 3 months. When ready, I thaw it overnight in the fridge and let it come to room temperature before glazing and serving.

Reheating

If you have leftover slices, a quick zap in the microwave (about 15 seconds) revives the softness wonderfully. If you prefer, warming in a low oven for 10 minutes wrapped loosely with foil works beautifully too.

FAQs

Final Thoughts

This Cranberry Orange Bundt Cake Recipe isn’t just a cake; it’s a celebration of flavors that lights up any day with a fresh burst of orange and a lovely fruity tartness from the cranberries. I love how it bridges cozy spices with bright citrus—making it my go-to for special family moments and casual coffee breaks alike. Give it a try—you’ll find it’s a cake that’s as joyful to bake as it is to eat, and I promise it’ll become a favorite in your dessert repertoire, too!

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