Cranberry Orange Bundt Cake Recipe
This post may contain affiliate links. Please read our disclosure policy.
A simple, beautiful cake that tastes exactly like the season should-warm spices, fresh orange zest, bright cranberries, and a tender, buttery crumb. This Cranberry Orange Bundt Cake is festive for holiday gatherings yet easy enough to bake on a winter afternoon for a cozy treat.
If you love citrusy holiday cakes, try this Christmas Kugelhopf too!
Recipe Overview
- Flavor: Bright orange, warm cinnamon, tart cranberries
- Texture: Soft, moist crumb with a silky batter and golden crust
- Time: 20 minutes active + 55-70 minutes baking
- Perfect for: Holiday gatherings, gifting, brunch, or cozy winter desserts
What I Love About This Bundt Cake
There's something magical about the combination of cranberries and orange-especially in December when citrus is fragrant, and cranberries are everywhere.
This Bundt cake captures that essence beautifully. The batter is lush and silky, the cranberries burst into jewel-like pockets of tartness, and the orange glaze adds just the right sweet finish.
It's a cake that feels homemade and comforting but still elegant enough to serve at holiday dinners or a winter afternoon tea. And… it stays wonderfully moist thanks to the sour cream and a touch of oil.
A few other orange-cranberry recipes I love? Orange cranberry bread, cranberry orange muffins or cranberry orange oatmeal cookies!
Jump to:
Key Ingredients
A short list of seasonal pantry staples transforms into a deeply flavorful holiday cake.
- All-purpose flour: For a soft but sturdy crumb.
- Baking powder: Gives the cake its lift.
- Ground cinnamon: Just a touch for warmth.
- Unsalted butter: Softened, for a tender, rich texture.
- Brown sugar: Adds moisture and a hint of caramel complexity.
- Granulated sugar: For sweetness and structure.
- Fresh orange zest and juice: The heart of the flavor.
- Large eggs: Room temperature for a smooth batter.
- Full-fat sour cream: Essential for moisture and tenderness.
- Cooking oil: A small amount ensures the cake stays soft for days.
- Vanilla extract: Enhances the warm flavors.
- Milk: Room temp helps the batter come together seamlessly.
- Cranberries: Fresh or frozen (do not thaw).
- Orange glaze: Confectioners' sugar + orange juice for a simple drizzle.
How to Make Cranberry Orange Bundt Cake
This cake is easy to make and the batter comes together quickly.
Begin by preheating the oven to 350°F (177°C) and greasing a 10-12-inch Bundt pan thoroughly. I like to use a pastry brush to ensure it reaches all of the crevices in the pan.
- Step 1: In a bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Step 2: Using a stand or handheld mixer, beat the butter, brown sugar, granulated sugar, and orange zest until light and fluffy, about 3 minutes. Beat in the eggs, sour cream, oil, and vanilla until smooth.
- Step 3: Add the dry ingredients along with the milk and fresh orange juice. Mix on medium speed until combined. Fold in the cranberries. The batter will be thick and silky.
- Step 4: Transfer to the prepared Bundt pan and bake 55-70 minutes, or until a toothpick comes out clean with a few moist crumbs.
Remove from the oven and let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
For the icing: Whisk together confectioners' sugar and orange juice for the glaze, adjusting consistency as needed, and drizzle over the cooled cake.
Easy Orange Icing
I love making icings and glazes with fresh citrus juices, like the topping on these lemon cut out cookies. A little tang with a little sweet is always a good idea! While the icing is a bit thin, much like my iced orange cake, it will set ontop of the cake and run inbetween the crevices. For an alternative, try the the cream cheese frosting used on my hummingbird Bundt cake.
Variations
- Cranberry Orange Almond: Add ½ teaspoon almond extract to the batter.
- Spiced Version: Increase the cinnamon and add a pinch of nutmeg or ginger.
- Cranberry Swirl: Pulse the cranberries once or twice in a food processor and fold in for a burst of color throughout.
- Orange Cardamom: Add ¼ teaspoon cardamom for a Scandinavian twist (see more treat ideas in our post on observing Swedish Fika).
See this Christmas Spice Cake for another easy and seasonal Bundt cake recipe.
Serving Ideas
This cake is delicious on its own but even better with:
- Along with batch of Christmas cookies for served after Christmas Dinner
- Side of whipped cream or vanilla ice cream
- Warm mug of cinnamon tea or a festive drink
- Winter brunch table spread
- Christmas afternoon tea during the holidays
Holiday Garnish: Sugared Cranberries
For an elegant holiday finish, top the cake with homemade sugared cranberries and rosemary sprigs. They add sparkle, texture, and a bright pop of color that complements the orange and cranberry flavors beautifully. (Full instructions are in the Notes of the recipe card.)
Recipe FAQs
Yes-use them straight from the freezer. Do not thaw, or they may bleed into the batter.
Absolutely. The flavors deepen after a day. Store tightly covered at room temperature for 2 days or refrigerate for up to a week.
Yes, use full-fat Greek yogurt for the closest texture.
Use a pastry brush to get butter or baking spray into every ridge. Let the cake cool 10 minutes before unmolding.
Yes! Freeze the fully cooled, unglazed cake for up to 3 months. Thaw, then glaze before serving.
Related
Looking for other Christmas dessert recipes like this? Try these:
If you try this recipe, I’d love to hear your comments and consider giving it a 5-star rating. Explore the recipe index for more easy, delicious ideas, and stay updated by subscribing to our newsletter and following us on Facebook, Pinterest, Instagram, and YouTube!
Want to save this recipe?
Enter your email, and we’ll send it to your inbox. Plus, you’ll get delicious new recipes from us every Friday!
Cranberry Orange Bundt Cake Recipe
Equipment
Ingredients
- 3 cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon salt
- 1 ½ cups unsalted butter softened to room temperature
- 1 ¼ cup brown sugar packed, light or dark brown
- 1/2 cup granulated sugar
- 2 tablespoons fresh orange zest
- 4 large eggs at room temperature
- 3/4 cup full-fat sour cream room temperature
- 2 tablespoons cooking oil like vegetable oil
- 2 teaspoons pure vanilla extract
- 1/2 cup milk room temperature
- 1/4 cup fresh orange juice
- 1 ¾ cups cranberries fresh or frozen (do not thaw if frozen)
Orange Glaze
- 1 ½ cups confectioners' sugar
- 3-4 Tablespoons fresh orange juice
Instructions
- Preheat the oven to 350°F (177°C) and grease a 10 to 12-inch Bundt pan.
- In a large bowl, whisk the flour, baking powder, and salt together. Set aside.
- Using a handheld or stand mixer, cream the butter, brown sugar, granulated sugar, and orange zest together until light, about 3 minutes. Beat in the eggs, sour cream, cooking oil, and vanilla on medium speed until combined. Scrape the sides of the bowl as needed.
- Add the dry ingredients to the wet ingredients, along with the milk and orange juice, and beat on medium speed until the batter is combined. Fold in the cranberries until they're evenly distributed. The batter will be thick and silky. Transfer to the prepared Bundt pan.
- Bake for 55-70 minutes or until a toothpick inserted into the cake comes out clean with just a few light and moist crumbs. Remove from the oven and let cool in the pan for 10 minutes before carefully inverting the cake onto a wire rack to cool completely.
- Make the icing: Whisk confectioners' sugar with 3 Tablespoons of orange juice. Add 1 extra Tablespoon of juice to thin out as needed or add additional confectioners' sugar to thicken if needed. Drizzle icing over the cake before slicing and serving.
- Cover leftover cake tightly and store at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Notes
- Make Ahead Instructions: You can make the entire cake ahead of time (before topping with icing). Cover cooled cake and refrigerate for up to 2 days. Bring to room temperature before icing and serving. Baked cake can be frozen up to 3 months. Allow to thaw overnight in the refrigerator and bring to room temperature (if desired) before icing and serving.
- Sour Cream: You can use 1/2 cup plain Greek yogurt instead of sour cream. Just as moist and delicious!
- Orange Juice: Use fresh orange juice. You'll need an orange for the zest anyway, so use up that juice in the cake and icing. The cake tastes MUCH better with fresh juice than with store-bought OJ.
- Garnishing: I love adding sugared cranberries and rosemary sprigs. Bring 3/4 cup water and 3/4 cup sugar to a simmer in a small saucepan, whisking until the sugar dissolves. Let cool 5 minutes before pouring over 1 cup of cranberries and rosemary sprigs. Let sit 5 minutes before transferring (with a slotted spoon) to a parchment-lined baking sheet. Let dry for 1 hour, then toss the cranberries and rosemary with an additional 1/2 cup of sugar. They will keep in an airtight container in the refrigerator for up to 3 days.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Could I add some additional spices like nutmeg or allspice?
Hi Karen– yes, it would be delicious. I use a similar spice mix in my Christmas Spice Cake. Depending on your flavor preference, I would start with 1/2 tsp of either nutmeg, allspice, or both for a spicer mix.
When you love the combination of cranberries and orange, warmly spiced with cinnamon, as I do, this Bundt cake becomes a favorite! I love to serve it at tea, and also for holiday dinners. It’s moist and incredibly delicious.