Cranberry Orange Bundt Cake has a special place in my heart, not just because it’s festive and bright, but because it carries the story of why I started BeamRecipes. Hi, I’m Amanda. Cooking has always been my way of creating comfort, connection, and joy—from childhood afternoons in the kitchen to the countless meals I’ve shared with loved ones. BeamRecipes is where I share recipes that are simple, approachable, and meant for real life. Each dish tells a story, rooted in family, tradition, or everyday moments. My hope is to be your kitchen companion, helping you turn meals into memories.
Why This Recipe Works
A Balance of Tart and Sweet
Cranberries bring a lively burst of tartness while fresh orange juice and zest add brightness. Together, they balance beautifully so every bite is flavorful but never too sweet.
Moist Texture That Keeps Well
Thanks to sour cream and butter, this Bundt cake stays moist for days. It’s not just a one-night showstopper—it’s the kind of cake you can enjoy for breakfast or as an afternoon snack.
Simple Ingredients, Big Payoff
You won’t need fancy techniques or specialty items here. The batter comes together quickly, and the Bundt pan does the work of making it look impressive.
Perfect for Gatherings
Whether it’s Thanksgiving dessert or Christmas morning, a Cranberry Orange Bundt Cake feels festive and special without taking hours of labor.
Ingredients and Swaps
Main Ingredients
- All-purpose flour
- Baking powder and baking soda
- Salt
- Unsalted butter, softened
- Granulated sugar
- Eggs
- Sour cream (or Greek yogurt)
- Fresh orange zest and juice
- Fresh cranberries (or frozen, unthawed)
Optional Swaps
- Use buttermilk instead of sour cream for a lighter crumb.
- Dried cranberries can work in a pinch, but soak them in orange juice first for moisture.
- Almond extract adds a subtle nutty note if you want variation.
Glaze and Finish
A quick orange glaze made with powdered sugar and juice ties everything together, while sugared cranberries or orange slices make a festive garnish.
Step-by-Step Instructions
- Prepare the pan – Grease a Bundt pan generously with butter and flour to prevent sticking.
- Mix dry ingredients – Whisk flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar – Beat until light and fluffy, about 2–3 minutes.
- Add eggs and flavorings – Mix in eggs one at a time, then add orange zest and juice.
- Incorporate sour cream – Blend in sour cream for richness.
- Combine wet and dry – Slowly add flour mixture, mixing until just combined.
- Fold in cranberries – Gently stir cranberries into the batter.
- Bake – Pour batter into pan and bake at 350°F for 50–60 minutes, until a toothpick comes out clean.
- Cool and glaze – Let cool 15 minutes before turning out, then drizzle with glaze.
Why It Works in the Kitchen
The Role of Sour Cream
Sour cream is the unsung hero here. It adds fat for tenderness and acidity to react with the baking soda, keeping the cake extra soft and moist. That gentle tang also balances out the sweetness.
Orange for Brightness
Orange zest is full of essential oils that bloom in the batter, giving a fresh, fragrant aroma. Combined with juice, it creates layers of citrus flavor that wake up every bite.
Tart Cranberries
Cranberries are bold, juicy gems that cut through richness. Their natural tartness keeps the cake lively instead of heavy, which makes it perfect for pairing with coffee or tea.
Bundt Shape
A Bundt pan isn’t just about looks—it also increases surface area, giving you a beautiful golden crust. Those ridges catch glaze perfectly, turning a simple cake into a centerpiece without fuss.
Balance of Leavening
The mix of baking powder and baking soda is intentional. Soda neutralizes the acidity from sour cream and orange juice, while powder ensures a steady rise. Together, they make the crumb light but sturdy enough to slice neatly.
Real-Life Variations
Cranberry Orange Loaf
Bake in two loaf pans instead of a Bundt pan for everyday snacking. These slices make a lovely lunchbox treat.
Holiday Bundt Cakes
For Thanksgiving or Christmas, swap cranberries with diced apples or spiced pears. Add cinnamon and nutmeg for cozy holiday flavor.
Pumpkin Spice Bundt Cake
Stir in pumpkin puree and warm spices like cinnamon, cloves, and ginger. The pumpkin makes the crumb moist and autumn-ready.
Cranberry Orange Cheesecake Twist
Layer half the batter in the pan, spread a cream cheese mixture, then cover with the rest of the batter. It’s indulgent and perfect for a dessert buffet.
Morning Coffee Cake
Skip the glaze, add a crumbly brown sugar streusel topping, and serve it warm. You’ll have a Cranberry Orange Coffee Cake that feels bakery-worthy.
Common Mistakes to Avoid
Overmixing the Batter
Once flour is added, stir gently. Overmixing develops gluten, making the cake tough instead of tender.
Forgetting to Grease the Pan
Bundt pans are notorious for sticking. Butter every curve, dust with flour, and shake out the excess. A well-prepped pan is the secret to a clean release.
Using Too Much Juice
It’s tempting to squeeze in extra orange juice, but too much liquid throws off the balance. Stick to the recipe to avoid a gummy texture.
Baking Too Long
Overbaking dries the crumb. Check at 50 minutes—if the toothpick has just a few moist crumbs, pull it out. It will continue to set as it cools.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, and it actually improves overnight. Store at room temperature for up to three days or freeze for up to a month. Wrap tightly to keep the crumb tender.
Do I have to use fresh cranberries?
Not at all. Frozen cranberries are wonderful—just add them straight from the freezer to prevent them from bleeding too much color into the batter.
Can I glaze the cake the day before?
Yes, but for the prettiest look, glaze right before serving. If glazing ahead, let it set completely before covering loosely with foil.
Can I turn this into muffins?
Definitely. Divide the batter into muffin tins and bake for 18–20 minutes. They make an easy grab-and-go breakfast.
notes Final Encouragement
When the holidays feel overwhelming, sometimes the simplest traditions bring the most joy. This cake is proof that you don’t need perfection to create something memorable. Share it warm with friends, sneak a slice with your morning coffee, or set it on the table as the centerpiece of your gathering. Baking is love you can taste—and this Cranberry Orange Bundt Cake carries that love straight from your oven to the hearts of the people you care about.
Cranberry Orange Bundt Cake
Equipment
- Bundt Pan
- Mixing Bowls
- Hand or Stand Mixer
- Whisk
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 cup sour cream or Greek yogurt
- 2 tbsp orange zest freshly grated
- 1/2 cup orange juice freshly squeezed
- 2 cups fresh cranberries or frozen, unthawed
Orange Glaze
- 1 cup powdered sugar
- 2-3 tbsp orange juice for glaze
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan generously.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar until light and fluffy, 2–3 minutes.
- Beat in eggs one at a time, then add orange zest and juice.
- Blend in sour cream until smooth.
- Slowly add flour mixture, mixing until just combined.
- Fold cranberries gently into the batter.
- Pour batter into prepared Bundt pan and bake 50–60 minutes, or until a toothpick comes out clean.
- Cool 15 minutes before turning out of the pan. Drizzle with orange glaze before serving.