Name: Orange Cranberry Bundt Cake Recipe
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 3 h 15 min
Cuisine: American
Ingredients: 3 cups all-purpose flour (375g); 2 cups granulated sugar (400g); 1 Tbsp baking powder (10g); 1 tsp fine salt (6g); 5 large eggs, room temperature (280g); 1/2 cup buttermilk, room temperature (120ml); 1 cup full-fat sour cream, room temperature (255g); 1 cup vegetable or canola oil (224ml); 1/2 cup freshly squeezed orange juice (115ml); 2 Tbsp orange zest (12g); 2 tsp vanilla extract or vanilla bean paste (8ml); 2 cups fresh cranberries or one 8 oz bag, roughly chopped and lightly tossed in flour (210g); 2 cups powdered sugar (250g); 2 Tbsp orange zest (12g); 1/4 cup fresh orange juice (60ml); Sugared cranberries; Small orange slices

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If you love bright, zesty flavors married with a sweet-tart pop, then you are going to adore this Orange Cranberry Bundt Cake Recipe. It’s a stunning dessert that feels both festive and comforting, perfect for sharing with friends and family or savoring alongside your favorite cup of tea. With moist layers packed with fresh cranberries and bursts of orange zest, this cake offers that perfect balance of tang and sweetness you crave. Plus, topped with a luscious orange glaze and garnished with sugared cranberries, it’s as beautiful on the table as it is delicious on the palate.

Ingredients You'll Need

The image shows many small red cranberries covered with a layer of white sugar crystals, spread evenly across a metal cooling rack. The cranberries have a shiny, smooth texture with a bright red color visible beneath the frosty sugar coating. The background surface is a white marbled texture, creating a clean and light contrast with the red cranberries and white sugar. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward but essential. Each one plays an important role in creating the tender crumb, vibrant flavor, and gorgeous texture that make this Orange Cranberry Bundt Cake Recipe truly spectacular.

3 cups all-purpose flour: The base of your cake that provides structure and softness.

2 cups granulated sugar: Sweetens the cake evenly and enhances browning during baking.
1 tablespoon baking powder: Helps the cake rise beautifully for a light, fluffy bite.
1 teaspoon fine salt: Balances sweetness and boosts overall flavor complexity.

5 large eggs: Adds moisture, richness, and binding power.
½ cups buttermilk: Tenderizes the crumb while adding slight tang and moisture.
1 cup full-fat sour cream: Brings extra moisture and a velvety texture.
1 cup vegetable or canola oil: Ensures the cake stays moist and soft for days.

½ cup freshly squeezed orange juice: Injects bright citrus notes into every bite.
2 tablespoon orange zest: Intensifies the orange flavor with fragrant oils.
2 teaspoon vanilla extract or vanilla bean paste: Adds warmth and depth to the cake’s profile.

2 cups fresh cranberries (chopped and tossed in flour): Distributes tart bursts of fruit evenly throughout the cake.
2 cups powdered sugar: For the sweet, smooth orange glaze topping.
2 tablespoon orange zest: Mixed with powdered sugar to brighten the glaze.

¼ cup fresh orange juice: Creates the perfect consistency for the glaze.
Sugared cranberries: Adds sparkling, decorative tartness on top.
Small orange slices: For a fresh, vibrant garnish.

How to Make Orange Cranberry Bundt Cake Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Grease a 10-inch Bundt pan thoroughly with butter and flour or use a non-stick baking spray. It’s crucial to coat every nook and cranny to ensure your beautiful cake will release easily after baking, keeping those signature Bundt ridges intact.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. This dry mix will give your cake its structure, sweetness, and light rise, so it’s good to make sure everything is well combined before moving on.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together the eggs, buttermilk, sour cream, oil, freshly squeezed orange juice, orange zest, and vanilla extract until smooth and fragrant. These wet ingredients will create a tender crumb and infuse a burst of orange brilliance in every bite.

Step 4: Make the Batter

Add half of the dry ingredients to the wet ingredients and mix gently until just combined. Then add the remaining dry ingredients and stir carefully again, being mindful not to overmix. Overworking the batter can lead to a dense cake, so keep it light and easy.

Step 5: Layer the Batter and Cranberries

Pour a third of the batter into your prepared Bundt pan, then sprinkle half of the floured cranberries evenly over it. Add another third of batter, followed by the remaining cranberries, and finally top with the last portion of batter. This layering technique helps distribute the cranberries throughout the cake for gorgeous pockets of tartness.

Step 6: Bake to Perfection

Bake the cake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. This ensures your cake is moist inside but perfectly cooked through. Once baked, allow the cake to cool in the pan for about 30 minutes before inverting it gently onto a plate or cake stand.

Step 7: Prepare the Fresh Orange Glaze

While the cake cools, whisk together the powdered sugar, additional orange zest, and fresh orange juice in a bowl until smooth and pourable. This glaze will add a glossy finish and an extra layer of citrusy sweetness that perfectly complements the tart cranberries.

Step 8: Glaze and Decorate

Drizzle the orange glaze generously over the Bundt cake, allowing it to trickle down the ridges for a beautiful effect. Garnish with sparkling sugared cranberries and fresh small orange slices around the center and base. The result is a show-stopping cake that's as festive as it is delicious.

How to Serve Orange Cranberry Bundt Cake Recipe

A round bundt cake with a golden brown crust sits on a white plate with red sparkle texture. The cake has a swirl pattern with seven visible layers of cake forming the spiral, each layer showing a light brown texture with some darker spots. The top is drizzled with white icing filling the swirl grooves, and a small bunch of frosted red cranberries decorates the very center. Around the plate, more frosted cranberries are scattered. The white marbled surface holds various items including two halved oranges, a bowl of yellow zest, a spoon in a bowl of light creamy sauce, a cooling rack with frosted cranberries, and a woman's hand on the right holding a iridescent knife. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

When serving this cake, consider adding a few sugared cranberries or delicate orange twists on each slice for that extra sparkle and zing. These simple touches elevate the presentation while introducing refreshing bursts of flavor that complement the cake brilliantly.

Side Dishes

This Bundt cake pairs beautifully with lightly whipped cream, vanilla ice cream, or even a dollop of mascarpone cheese. For a cozy brunch or dessert, a cup of hot tea or freshly brewed coffee will make the perfect companion, balancing the citrus and cranberry notes.

Creative Ways to Present

For celebrations, place the cake on a pretty cake stand and surround it with seasonal fruits like pomegranate seeds or delicate edible flowers. You can also slice the cake and serve it layered with whipped cream and fresh orange segments for a delightful trifle twist.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, wrap the cake tightly in plastic wrap or store it in an airtight container. It is best served the day it is glazed, but will keep well covered for 2-3 days.

Freezing

You can freeze the Orange Cranberry Bundt Cake Recipe for up to 3 months. To do this, wrap it well in plastic wrap and then in aluminum foil, or place it in a freezer-safe container. Thaw overnight at room temperature and refresh the glaze before serving.

Reheating

If you enjoy your cake slightly warm, microwave individual slices for 10 to 15 seconds or warm in a 300°F (150°C) oven for a few minutes. This helps revive the soft, tender cake and brings out the citrus aromas in each bite.

FAQs

Can I use frozen cranberries for this recipe?

Absolutely! Just be sure to toss the frozen cranberries in a bit of flour to prevent them from sinking to the bottom of the cake batter, just like with fresh ones. They’ll give you the same bright tartness.

What if I don’t have buttermilk or sour cream?

You can make a buttermilk substitute by mixing ½ cup milk with ½ tablespoon lemon juice or vinegar and letting it sit for 5 minutes. For sour cream, plain Greek yogurt works as an excellent alternative, giving the same creaminess and tang.

How do I prevent the cake from sticking to the Bundt pan?

Grease your pan generously with butter or non-stick spray and then dust with flour, making sure to coat every corner thoroughly. This step is crucial and will help ensure your cake releases easily without breaking.

Can I add nuts to the batter for extra texture?

Yes! Chopped walnuts or pecans make a lovely addition and add a pleasant crunch that works well with the juicy cranberries. Fold about ½ to ¾ cup into the batter before layering it into the pan.

What’s the best way to make the orange glaze without it being too runny?

The key is to add fresh orange juice slowly until you reach a drizzle-able consistency. If it’s too runny, add a little more powdered sugar; if too thick, a few drops more juice will help. It should just lightly coat the cake without pooling excessively.

Final Thoughts

I hope you feel inspired to try this wonderful Orange Cranberry Bundt Cake Recipe the next time you want to make something special yet utterly approachable. It’s one of those desserts that feels elegant and festive but is surprisingly simple to pull together. Once you take that first bite of the moist, citrus-kissed cake studded with tart cranberries and glazed brightly, it might just become a new favorite to share over and over again!

Orange Cranberry Bundt Cake Recipe

Ingredients You'll Need