Name: Cranberry Orange Bundt Cake Recipe
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 5 h 40 min
Cuisine: American
Ingredients: 3 cups (375g) all-purpose flour (spooned & leveled); 2 and 1/2 teaspoons baking powder; 1 and 1/4 teaspoons salt; 1 and 1/2 cups (340g) unsalted butter, softened to room temperature; 1 cup (200g) packed light or dark brown sugar; 1/2 cup (100g) granulated sugar; 2 Tablespoons fresh orange zest; 5 large eggs, at room temperature; 1/2 cup (120g) full-fat sour cream, at room temperature; 2 teaspoons pure vanilla extract; 1/2 cup (120ml) milk, at room temperature; 1/4 cup (60ml) fresh orange juice; 1 and 3/4 cups (220g) fresh or frozen cranberries (do not thaw if frozen); 2/3 cup (135g) packed light or dark brown sugar; 2 teaspoons ground cinnamon; 1 and 1/2 cups (180g) confectioners’ sugar; 3-4 Tablespoons (45-60ml) fresh orange juice

I am so excited to share this Cranberry Orange Bundt Cake Recipe with you because it has completely won me over with its beautiful balance of tart cranberries and bright orange flavor wrapped up in a tender, moist crumb. Every bite feels like a burst of fresh, citrusy sweetness paired with warm cinnamon spice that’s just so inviting. I love how approachable this cake is to make, yet it delivers a stunning dessert that’s perfect for holiday gatherings, brunches, or just a cozy afternoon treat. Baking this cake feels like a little joyful ritual, and I can’t wait for you to try it and love it as much as I do!

Why You'll Love This Cranberry Orange Bundt Cake Recipe

What truly makes this Cranberry Orange Bundt Cake Recipe stand out for me is how the flavors and textures come together so beautifully. The fresh orange zest and juice add this sunny brightness that cuts through the richness of the buttery cake, while the cranberries provide delightful pops of tartness that keep each bite interesting. The cinnamon sugar swirl inside adds warmth and a cozy note that makes it feel special without overwhelming the citrusy freshness. It’s a flavor combination that feels both classic and a little unexpected, and every time I bake it, I’m amazed at how perfectly balanced it is.

Aside from the delicious flavor, I love how user-friendly this recipe is. The steps are straightforward, and even mixing the batter feels satisfying with its thick yet silky texture. I appreciate that it’s a one-batter cake with a simple cinnamon sugar swirl layered inside, which adds a wonderful surprise without complicating the process. This cake comes out of the oven golden and fragrant, and it’s always a hit whether I serve it at family dinners, holiday celebrations, or weekend brunches. It’s that kind of recipe I find myself returning to when I want to make something memorable but not stressful.

Ingredients You'll Need

On the left, there is a clear glass bowl filled with light beige batter mixed with bright red cranberries and small orange zest pieces, with a blue spatula stirring the batter. On the right, a white Bundt cake pan is shown with one layer of the same light beige batter at the bottom, partially covered with a thick, even layer of brown cinnamon sugar being sprinkled from a spoon held by a woman's hand; a small gray bowl of more cinnamon sugar sits nearby on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

What I love about this recipe is how the ingredient list is straightforward but thoughtfully chosen to create a cake that’s flavorful, moist, and visually lovely with vibrant cranberries and fresh orange zest brightening it up.

All-purpose flour (3 cups): Provides the perfect structure for a tender but sturdy cake crumb.
Baking powder (2 ½ teaspoons): Gives the cake a nice lift and lightness.
Salt (1 ¼ teaspoons): Balances the sweetness and enhances all the other flavors.
Unsalted butter (1 ½ cups, softened): Adds rich moisture and helps achieve that buttery crumb I love.
Brown sugar (1 cup + ⅔ cup): Adds depth of flavor and a hint of caramel which plays beautifully with the orange and cinnamon.
Granulated sugar (½ cup): Sweetens the cake and aids in creaming the butter for the perfect texture.
Fresh orange zest (2 tablespoons): Packs a punch of citrus aroma and flavor that makes the cake feel fresh.
Large eggs (5): These bind the batter and add richness; make sure they’re at room temperature for best results.
Full-fat sour cream (½ cup): Keeps the cake moist and tender with a slight tang.
Pure vanilla extract (2 teaspoons): Enhances the overall flavor complexity.
Milk (½ cup): Adds moisture and helps create the silky texture of the batter.
Fresh orange juice (¼ cup + for icing): Infuses the cake with bright citrus notes and thins the glaze perfectly.
Fresh or frozen cranberries (1 ¾ cups): Bring tart bursts and vibrant color throughout the cake; no need to thaw if frozen!
Ground cinnamon (2 teaspoons): Adds warm spice to the cinnamon sugar swirl that complements both the orange and cranberry perfectly.
Confectioners’ sugar (1 ½ cups): Used for the delicate orange glaze to finish the cake with a pretty shine and subtle sweetness.

Directions

Step 1: Preheat your oven to 350°F (177°C) and generously grease a 10-inch Bundt pan. Getting the pan ready is key to a perfect release later.

Step 2: In a large bowl, whisk together the flour, baking powder, and salt. This dry ingredient mix will ensure your cake rises evenly and has a balanced flavor.

Step 3: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened butter, brown sugar, granulated sugar, and orange zest together on medium speed until the mixture is light and fluffy, about 3 minutes. This is where the orange oils release, filling your kitchen with such a lovely aroma.

Step 4: Add the eggs one at a time, then add the sour cream and vanilla extract. Continue beating on medium speed until everything is well combined, scraping down the bowl’s sides and bottom as needed. The batter may look curdled at this point – don’t worry, it will come together with the dry ingredients.

Step 5: Slowly pour the dry ingredients into the wet ingredients, then add the milk and fresh orange juice. Beat on medium speed until the batter is completely smooth and silky. Gently fold in the cranberries using a spatula to avoid breaking them up.

Step 6: In a small bowl, mix the brown sugar and cinnamon to create the cinnamon swirl filling. This little mixture will create such a delightful surprise in the middle of your cake.

Step 7: Pour half of the cake batter evenly into the prepared Bundt pan. Carefully sprinkle the cinnamon sugar mixture over the batter, focusing on the center and avoiding the very edges to prevent sticking to your pan.

Step 8: Cover the cinnamon sugar layer with the remaining batter, smoothing the top so it’s even. This layering gives the cake its delicious swirl effect.

Step 9: Bake the cake for 55 to 70 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs. Because this cake is quite dense, it might need the extra baking time—just keep an eye on it after 55 minutes.

Step 10: Remove the Bundt cake from the oven and allow it to cool in the pan for about 1 hour. Once slightly cooled, invert the cake onto a wire rack or serving plate to cool completely.

Step 11: To make the glaze, whisk together the confectioners’ sugar and 3 tablespoons of fresh orange juice. Add more juice a little at a time to thin it out if needed, or more sugar if you prefer a thicker glaze.

Step 12: Drizzle the orange glaze evenly over the cooled cake. This finishing touch adds a lovely glossy sheen and a burst of citrus sweetness that pulls everything together perfectly.

Servings and Timing

This recipe makes 12 servings, which is great for sharing with family and friends or for a festive occasion. The prep time is about 25 minutes, which includes mixing and assembling the batter and swirl. The cake bakes for between 55 and 70 minutes, depending on your oven and the thickness of the batter in the pan. Allow an additional hour for cooling in the pan before removing it, plus time for the cake to cool completely before glazing and serving. Altogether, you’re looking at roughly 5 hours and 30 minutes from start to finish, mostly due to resting and cooling time—which builds anticipation and makes slicing easier!

How to Serve This Cranberry Orange Bundt Cake Recipe

A slice of cake with two layers is shown being lifted with a metal spatula by a woman's hand. The cake has a light golden brown crust and a soft inside that is pale yellow in color. There are bright red cranberry pieces and bits of brown nuts mixed throughout the inside of the cake. The top of the cake is covered with a thin layer of white icing that is slightly dripping down the sides. The slice is on a white plate, with more cake visible in the background on a white marbled surface. A soft pink cloth is placed near the plate. Photo taken with an iphone --ar 4:5 --v 7

When it comes to serving this Cranberry Orange Bundt Cake Recipe, I love keeping it simple so the cake’s amazing flavors can shine on their own. Serving slices at room temperature brings out the moist texture and the bright notes of orange and cranberry. You can plate it up with a light dusting of extra confectioners’ sugar or add some fresh berries on the side for an extra pop of color and freshness.

If you want to turn it into a more indulgent treat, a dollop of freshly whipped cream or a scoop of vanilla bean ice cream pairs so well, especially if you’re serving the cake slightly warm. I also enjoy pairing this cake with a hot cup of tea or a freshly brewed coffee in the morning for a cozy start to the day. For holiday gatherings or brunch, this cake looks so elegant on a tiered serving platter with some orange slices and sprigs of rosemary for garnish, giving it a festive feel without any fuss.

Beverage-wise, a sparkling cranberry spritzer or freshly squeezed iced orange juice keeps things bright and refreshing. This cake is versatile enough to be enjoyed at a casual afternoon get-together or a more formal holiday meal, and I find that everyone loves having a slice to savor with their favorite drink.

Variations

One of my favorite things about this Cranberry Orange Bundt Cake Recipe is how easily you can customize it. If you want to switch things up, try substituting the cranberries with fresh or frozen raspberries or blueberries for a slightly different berry flavor. For a nutty twist, adding chopped toasted pecans or walnuts to the batter gives a nice crunch and pairs wonderfully with the cinnamon swirl.

If you’re feeding guests with dietary needs, you can adapt this recipe to be gluten-free by using a high-quality gluten-free flour blend in a 1:1 substitution. For a dairy-free version, I’ve had success swapping the butter for a vegan margarine or coconut oil, and replacing sour cream with a plant-based yogurt or coconut cream. Just be sure to use a non-dairy milk to keep everything consistent. I find that the orange and cranberry flavors are so bright, the cake still tastes incredible even with these tweaks.

For a twist on the citrus theme, try adding lemon zest instead of orange, or a combination of both for an extra zing. You could also experiment with baking this batter in a loaf pan or mini Bundt pans for smaller, individual-sized cakes. Just watch the baking time closely as it will be shorter. No matter the variation, this cake remains a delicious, crowd-pleasing treat that I love revisiting again and again.

Storage and Reheating

Storing Leftovers

I usually store leftover Cranberry Orange Bundt Cake in an airtight container at room temperature for up to 2 days. If I want to keep it longer, I pop it in the refrigerator where it stays fresh for up to one week. Just make sure to cover it well with plastic wrap or place it in a sealed container to prevent the cake from drying out or absorbing other fridge odors.

Freezing

This cake freezes beautifully! I like to slice it before freezing so I can take out individual pieces as needed. Wrap each slice tightly in plastic wrap and place them all in a freezer-safe zip-top bag or airtight container. The cake will keep well frozen for up to 3 months. When you’re ready to enjoy, just thaw slices overnight in the fridge or at room temperature for a few hours.

Reheating

To refresh the cake’s texture and bring back that soft, tender crumb, I usually warm slices in the microwave for about 15 to 20 seconds. Avoid overheating as this can dry out the cake. For a slightly crispier edge, warming it quickly in a toaster oven or regular oven preheated to 325°F (160°C) for 5 to 7 minutes works wonders. Adding a little extra drizzle of orange glaze or a smear of butter before warming can make it feel freshly baked all over again.

FAQs

Can I use frozen cranberries in this Cranberry Orange Bundt Cake Recipe?

Yes! I recommend using frozen cranberries straight from the freezer without thawing them first. This helps prevent the berries from bleeding too much color into the batter and keeps them nice and firm during baking, giving you those lovely pops of tartness throughout the cake.

What can I substitute for sour cream in this recipe?

If you don’t have sour cream on hand, you can substitute it with plain Greek yogurt or a mixture of ½ cup milk plus ½ tablespoon lemon juice or vinegar (let it sit for 5 minutes to curdle). For a dairy-free option, use coconut cream or a vegan yogurt alternative to maintain moisture and tenderness.

How do I know when the Bundt cake is fully baked?

A toothpick or skewer inserted in the center should come out clean or with just a few moist crumbs attached. Because the cake is dense, it might take up to 70 minutes, so I start checking at around 55 minutes but don’t rush removing it from the oven too early.

Can I make this cake a day ahead of time?

Absolutely! In fact, letting the cake rest overnight allows the flavors to meld beautifully. Just cover it tightly with plastic wrap or foil after glazing and store it at room temperature or in the fridge. Bring it back to room temp before serving for the best taste and texture.

What’s the best pan to use for this recipe?

A 10-inch Bundt pan is ideal as it helps bake the dense cake evenly and creates that stunning ring shape perfect for presentation. Make sure to grease it well to prevent sticking, especially around the detailed edges of the pan.

Conclusion

I truly hope you enjoy making and savoring this Cranberry Orange Bundt Cake Recipe as much as I do. It’s one of those special cakes that feels like a warm hug in dessert form, full of bright flavor and comforting spices. Whether you’re baking for a crowd or sharing it with just a few loved ones, it brings such joy and festive spirit to the table. Give it a go—I promise the wonderful aroma, moist crumb, and irresistible sweetness will have you baking it again and again!