If you’re in the mood for something that bursts with fresh, zesty flavors and just the right touch of sweetness, you’ve got to try this Cranberry Orange Bundt Cake Recipe. It’s the kind of cake that feels cozy enough for a family gathering but fancy enough to impress guests. I’ve made this recipe countless times, and every bite reminds me why it’s become such a special staple in my kitchen. If you love the bright tang of cranberry with the warmth of orange, stick around—I’m going to share all my best tips so you nail it the first time!

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Why This Recipe Works

Balanced Flavors: The tart cranberries and sweet orange zest create a perfect harmony that’s fresh yet comforting.
Moist, Tender Crumb: Using sour cream (or Greek yogurt) keeps the cake moist without being dense or heavy.
Cinnamon Sugar Swirl: Adds a warm spice element and a delightful surprise when you slice the cake.
Easy Orange Glaze: A simple glaze pulls everything together with extra citrus zing and a shiny finish.

Cranberry Orange Bundt Cake, easy holiday cake, festive citrus dessert, moist cranberry cake, flavorful orange bread - A single-layer bundt cake with a golden brown color and smooth texture is shown on a white plate. The cake is drizzled with white icing that flows down the ridges. Around the cake on the plate are fresh orange slices, small red sugared berries, and green fir branches for decoration. The setting is on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Cranberry Orange Bundt Cake Recipe has a role that helps make the final cake just right, from the fluffiness of the flour to the bright pop of fresh orange zest. Shopping tip: fresh orange juice and zest are non-negotiable here—the fresh zest especially makes a huge flavor difference compared to dried or bottled extracts.

Cranberry Orange Bundt Cake, easy holiday cake, festive citrus dessert, moist cranberry cake, flavorful orange bread - Flat lay of fresh whole bright orange oranges with textured peel and vibrant orange zest curls, deep red plump fresh cranberries with glossy skins, smooth pale yellow cubes of unsalted butter, rich golden brown packed light brown sugar, creamy white sour cream in a soft dollop, shiny fresh eggs with smooth brown shells, and light beige all-purpose flour dusted lightly around, arranged naturally with some cranberries spilling gently across, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

All-Purpose Flour: Gives the cake structure while keeping it tender; spoon and level for accurate measurement to avoid a dry cake.
Baking Powder: The leavening agent that helps the cake rise and keeps it light.
Salt: Balances sweetness and enhances all the other flavors in the cake.
Unsalted Butter: Provides rich flavor and moisture; using softened butter is key for proper creaming with sugars.
Brown Sugar & Granulated Sugar: Brown sugar adds depth and moisture, while granulated sugar balances sweetness and helps with texture.
Fresh Orange Zest: Packs concentrated citrus oils, giving the cake its signature bright citrus aroma.
Eggs: Build structure and richness; using room temperature eggs helps the batter come together smoothly.
Full-Fat Sour Cream: Keeps the crumb moist and tender with a subtle tang; Greek yogurt works well as a substitute.
Vanilla Extract: Adds warmth and rounds out the orange and cranberry notes.
Milk: Adds moisture and improves texture; using room temperature milk prevents curdling when mixed with the eggs.
Fresh Orange Juice: Infuses more citrus flavor; fresh is best for bright, clean taste.
Cranberries: Provide tartness and color contrast; fresh or frozen both work, but don’t thaw frozen cranberries before mixing in.
Brown Sugar & Cinnamon (Filling): This mix creates a warm, lovely swirl inside the cake for extra flavor and texture.
Confectioners’ Sugar & Orange Juice (Glaze): Sweet finishing touch with fresh citrus zing that’s easy to adjust for thickness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how flexible this Cranberry Orange Bundt Cake Recipe is. Once you’ve got the basic method down, it’s so easy to tweak it according to your mood or pantry! Personalizing makes baking feel more like an adventure than a chore.

Variation: I sometimes swap out cranberries for raspberries or blueberries when cranberries aren’t in season. The cake still holds its moist texture and fruity brightness beautifully.
Less Sweet Option: Cut back on sugar slightly if you prefer a less sweet dessert—just keep the brown sugar for moisture.
Spice it Up: Add a pinch of nutmeg or cardamom to the cinnamon sugar to give the swirl an aromatic twist.
Gluten-Free: Use a 1-to-1 gluten-free baking flour blend, but be mindful to check for added xanthan gum for best results.

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

Step 1: Prep Like a Pro

Start by preheating your oven to 350°F (177°C) and greasing your 10-inch Bundt pan really well. I use baking spray with flour or grease and then dust with flour to make sure the cake releases without a hitch. While the oven heats, whisk together your dry ingredients — flour, baking powder, and salt — in a large bowl. Setting up your ingredients beforehand saves time and helps avoid missing anything later.

Step 2: Cream Butter, Sugars & Zest

Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter, brown sugar, granulated sugar, and fresh orange zest together until the mixture is light and fluffy—about 3 minutes. This step is key for a tender crumb and to infuse that fresh orange aroma throughout the cake. Don’t rush it; taking the time here really pays off!

Step 3: Add the Wet Ingredients

Next, beat in the eggs one at a time, then add in the sour cream and vanilla extract. It might look a little curdled here—that’s totally normal. Once you mix in the dry ingredients, everything comes together beautifully!

Step 4: Combine Dry Ingredients and Juices

Gradually add your flour mixture, along with the milk and fresh orange juice, beating until the batter is smooth and combined—but don’t overmix. Gently fold in the fresh or frozen cranberries with a spatula to avoid crushing them. Your batter should be thick yet silky, almost like a rich frosting.

Step 5: Cinnamon Sugar Swirl

Mix the brown sugar and cinnamon for the filling in a small bowl. Pour half your batter evenly into the Bundt pan, then sprinkle the cinnamon sugar mixture in the center, avoiding the edges. This prevents the sugar from sticking to the pan and causing issues when unmolding. Cover with the remaining batter, smoothing the top gently.

Step 6: Bake & Cool

Bake for 55–70 minutes, checking with a toothpick around the 55-minute mark. Because this cake is dense and packed with fruit, a longer baking time is common, so don’t rush it! Once done, cool in the pan for 1 hour, then invert onto a cooling rack to finish cooling completely. This cooling shift helps keep the cake moist but firm.

Step 7: Glaze and Serve

Whisk together confectioners’ sugar and fresh orange juice until smooth. You want the glaze pourable but thick enough to coat the cake without running off immediately. Drizzle generously over the cooled cake just before serving for that bright, glossy finish.

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Pro Tips for Making Cranberry Orange Bundt Cake Recipe

Room Temperature Ingredients: Make sure eggs, milk, and sour cream are at room temperature to help the batter mix evenly and prevent curdling.
Avoid Overmixing: Once you add the dry ingredients, mix just until combined to keep the cake light and tender—overmixing can make it tough.
Don’t Thaw Cranberries: Keep frozen cranberries frozen until folding into the batter to prevent color bleeding and sogginess.
Greasing the Pan Well: This cake is dense and moist, so a well-greased pan (with a little flour) avoids sticking and keeps the cake intact when unmolding.

How to Serve Cranberry Orange Bundt Cake Recipe

Cranberry Orange Bundt Cake, easy holiday cake, festive citrus dessert, moist cranberry cake, flavorful orange bread - A close-up view of a single slice of bundt cake held on a cake server above a white plate. The cake has one thick layer with a soft, golden yellow crumb mixed with bright red berries and brown cinnamon swirl spots. The outside has a light brown crust, and the top is covered with a smooth white glaze that drips down the sides. In the background, the rest of the round bundt cake with matching glaze is visible on the white plate, which sits on a white marbled surface with a light pink cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I often top my cake with a few sugared cranberries or a sprinkle of extra orange zest right before serving—it adds a festive touch and a burst of color that’s so pretty on a serving plate. A light dusting of powdered sugar also works well if you want a more understated look.

Side Dishes

This cake pairs wonderfully with a light whipped cream or vanilla ice cream, especially if you’re serving it as a dessert. For brunch settings, I like offering fresh berries and a hot cup of coffee or freshly brewed tea alongside.

Creative Ways to Present

For holiday gatherings, I’ve arranged slices of the cake on a cake stand surrounded by fresh evergreen sprigs or cinnamon sticks for aroma and visual appeal. Using a bundt pan with a unique shape ramps up the wow factor even more—trust me, it’s an Instagrammable moment every time!

Make Ahead and Storage

Storing Leftovers

I usually keep any leftover cake in an airtight container at room temperature for up to two days—after that, I transfer it to the fridge. The flavor actually deepens a bit when chilled, but make sure to bring it back to room temperature before serving for the best texture.

Freezing

This Cranberry Orange Bundt Cake freezes beautifully if you wrap it tightly in plastic wrap and then foil. When I’ve frozen it, I thaw it overnight in the fridge before warming it up gently. It holds moisture wonderfully, so freezing never makes the cake dry.

Reheating

If you want to enjoy it warm, I pop slices in the microwave for about 15-20 seconds. This softens the crumb beautifully without drying it out. Just add the glaze after reheating to keep that fresh citrus kick.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Yes, you can use dried cranberries, but I recommend soaking them in warm water or orange juice for 10-15 minutes before adding to the batter. This rehydrates them a bit, preventing them from pulling moisture from the cake and keeping the texture balanced.
What if I don’t have sour cream? Can I substitute it?

The easiest substitute is plain Greek yogurt in equal amounts—it gives you the same moist crumb and a slight tang that complements the orange and cranberry flavors perfectly.
How do I prevent my Bundt cake from sticking?

Be sure to grease your Bundt pan thoroughly with butter or baking spray, then dust lightly with flour, tapping out any excess. Also, avoid sprinkling the cinnamon sugar swirl near the edges to prevent the sugar from caramelizing onto the pan, which can make unmolding tricky.
Can I make this cake ahead of time?

Absolutely! You can bake the entire cake a day or two in advance (before adding the glaze), cover it tightly, and refrigerate. Bring it to room temperature before glazing and serving. It’s perfect for holiday planning or busy days.

Final Thoughts

This Cranberry Orange Bundt Cake Recipe has become a little piece of joy in my baking routine. It’s the kind of cake that brings people together around the table with its lively flavors and tender crumb. I hope you love making it as much as I do—whether it’s for a celebration or a quiet afternoon treat. Trust me, once you try it, this cake will be a go-to favorite in your household too!