This Cranberry Orange Bundt Cake is a delightful treat that combines the bright, zesty flavor of oranges with the tartness of fresh cranberries. The cake is moist and tender, with a beautiful swirl of cranberries throughout and a fragrant orange glaze drizzled on top. It’s the kind of cake that makes your kitchen smell wonderful and your taste buds happy.
I love making this cake when I want something a little special but still easy to pull together. The cranberries add just the right pop of tartness against the sweet orange, and the bundt shape makes it feel fancy without any extra fuss. I always enjoy watching the cranberries peek out from each slice—it’s like a little surprise in every bite.
My favorite way to serve it is with a warm cup of tea or coffee on a chilly afternoon. It’s perfect for sharing with friends and family or wrapping up as a sweet homemade gift. Whenever I bring this cake along, people always ask for the recipe, so I know it’s a winner every time!
Key Ingredients & Substitutions
Fresh Cranberries: They add a lovely tartness and bounce in the cake. If fresh aren’t available, frozen ones work well—just don’t thaw before tossing in flour to avoid bleeding into the batter.
Orange Zest and Juice: Both bring bright citrus flavor. I like to use navel oranges for their sweetness, but blood oranges add a nice color twist. If fresh oranges aren’t handy, bottled orange juice is okay, but zest is best fresh.
Sour Cream: Adds moisture and tenderness. If you can’t find sour cream, Greek yogurt is a good substitute and won’t change the texture much.
Butter & Sugar: The butter creates a rich crumb, while sugar balances the tartness. For a lighter cake, you could try half butter and half applesauce, but expect a different texture.
How Do I Prevent Cranberries from Sinking in the Cake?
Cranberries are heavier than the batter and tend to sink to the bottom. To keep them evenly dispersed:
- Toss fresh or frozen cranberries with a couple tablespoons of flour. This light coating helps suspend them.
- Fold them gently into the batter; avoid stirring vigorously which can break berries or cause sinking.
- Use a thicker batter — the sour cream here helps keep it dense enough.
These steps keep the tart pops of cranberry spread throughout the cake instead of all sinking to one spot.
Equipment You’ll Need
- 10-inch bundt pan – I recommend this size to give the cake a nice shape and even baking.
- Mixing bowls – for combining the dry ingredients and mixing the batter effortlessly.
- Electric mixer – makes creaming butter and sugar quick and easy, saving you effort.
- Measuring cups and spoons – for accuracy with ingredients like orange zest and juice.
- Rubber spatula – helps fold in cranberries gently without breaking them.
- Cooling rack – allows the cake to cool down quickly and evenly before glazing.
Flavor Variations & Add-Ins
- Swap cranberries for raspberries or blueberries: They’re sweeter and add a different berry twist.
- Use lemon instead of orange: For a more tart citrus flavor, replace orange zest and juice with lemon zest and lemon juice.
- Add chopped nuts: Walnuts or pecans folded into the batter add crunch and depth.
- Mix in dark chocolate chips: For a touch of richness; sprinkle evenly into the batter before baking.
Cranberry Orange Bundt Cake
Ingredients You’ll Need:
For the Cake:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest (about 2 oranges)
- ¼ cup fresh orange juice
- 1 cup sour cream
- 1 ½ cups fresh cranberries (plus extra for garnish)
- 2 tablespoons all-purpose flour (for tossing cranberries)
For the Orange Glaze:
- 1 ½ cups powdered sugar
- 3 tablespoons fresh orange juice
- 1 teaspoon vanilla extract (optional)
For Garnish:
- Fresh or candied orange slices
- Fresh cranberries, optionally sugared
How Much Time Will You Need?
Plan for about 20 minutes of preparation and mixing, 50-60 minutes baking time, and 15 minutes to cool before glazing. After glazing, allow a few more minutes for the icing to set before serving.
Step-by-Step Instructions:
1. Prepare Your Pan and Ingredients
Start by preheating your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly to help the cake release easily after baking.
2. Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set the bowl aside.
3. Cream Butter and Sugar
In a large bowl, use an electric mixer to beat softened butter and granulated sugar on medium speed until the mixture is light and fluffy, about 3 to 5 minutes.
4. Add Eggs and Flavorings
Beat in the eggs one at a time, making sure each is fully blended before adding the next. Stir in vanilla extract, orange zest, and fresh orange juice.
5. Combine Wet and Dry Ingredients
Mix in the sour cream until just combined. Then gradually add the dry ingredients to the wet ingredients, mixing gently until just incorporated to avoid overmixing.
6. Prepare Cranberries
To prevent the cranberries from sinking, toss them in 2 tablespoons of all-purpose flour until they’re lightly coated. Then fold them gently into the batter.
7. Bake the Cake
Pour the batter evenly into your prepared bundt pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Remove from Pan
Let the cake cool in the pan for about 15 minutes. Then invert the cake onto a wire rack to cool completely before adding the glaze.
9. Make the Orange Glaze
Whisk powdered sugar, fresh orange juice, and vanilla extract (if using) together in a bowl until smooth and pourable. Add more orange juice if needed to reach a drizzling consistency.
10. Glaze and Garnish
Drizzle the glaze over the cooled bundt cake, letting it drip down the sides. Garnish with fresh or candied orange slices and sugared cranberries for a festive touch.
11. Serve and Enjoy
Slice your moist, flavorful Cranberry Orange Bundt Cake, share with friends or family, and enjoy the lovely combination of zesty orange and tart cranberries!
Can I Use Frozen Cranberries Instead of Fresh?
Yes, frozen cranberries work well! Just keep them frozen until you’re ready to toss them with flour, then fold them directly into the batter without thawing to prevent color bleeding.
How Should I Store Leftover Bundt Cake?
Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, keep it covered in the refrigerator for up to 5 days. Let it come to room temperature before serving.
Can I Make This Cake Dairy-Free?
Absolutely! Substitute the butter with a dairy-free margarine or coconut oil, and replace sour cream with full-fat coconut yogurt or a dairy-free yogurt alternative.
What’s the Best Way to Prevent Cranberries from Sinking?
Toss cranberries with a little flour before folding them into the batter. This helps keep them suspended evenly throughout the cake while baking.