cranberry bundt cake with orange juice

Hi, I’m Salma. I stumbled across this Cranberry Bundt Cake with Orange Juice recipe while watching a baking video, and the glossy orange glaze completely pulled me in. My first try? I forgot to dust the Bundt pan well enough, so a corner stuck—but the flavor made up for it a hundred times over. The mix of tart cranberries and sweet citrus was magic. Every bake reminds me that perfection isn’t the goal—enjoying the process is.

Why You’ll Love This Recipe

This cranberry Bundt cake with orange juice is pure joy baked into a pan. It’s the kind of cake that makes your kitchen smell like cinnamon and citrus the moment it hits the oven. You’ll love how moist and rich the crumb stays thanks to butter, sour cream, and fresh orange juice—no dryness here. Plus, it’s simple enough for an everyday bake yet elegant enough for holidays and celebrations. The flavor pairing of cranberry and orange is classic but often overlooked, and once you try it, you’ll wonder why you ever waited so long.

Ingredients (Detailed & Humanized)

All-purpose flour (3 cups) – The sturdy base that keeps the cake light yet stable.
Baking powder (2½ tsp) – Gives the cake its tender lift.
Salt (1¼ tsp) – Balances the sweetness and brightens the citrus notes.
Unsalted butter (1½ cups) – Brings a rich, buttery flavor and velvety texture.
Light or dark brown sugar (1 cup) – Adds warmth and depth to the sweetness.
Granulated sugar (½ cup) – Keeps the crumb perfectly balanced and light.
Fresh orange zest (2 Tbsp) – Bursts of citrus aroma in every slice.
Eggs (5 large) – Add moisture, richness, and structure.
Full-fat sour cream (½ cup) – Keeps the cake luxuriously moist.
Pure vanilla extract (2 tsp) – Adds a soft, cozy background flavor.
Milk (½ cup) – Helps the batter stay smooth and pourable.
Fresh orange juice (¼ cup) – Adds tang and brightness that complements the cranberries.
Fresh or frozen cranberries (1¾ cups) – Little gems of tart flavor that cut through the sweetness.
Filling: brown sugar (⅔ cup) + cinnamon (2 tsp) – A spiced ribbon that swirls through the center.
Glaze: confectioners’ sugar (1½ cups) + orange juice (3–4 Tbsp) – A glossy finish that ties everything together.

Directions (Step-by-Step Cooking Guide)

1. Prepare your Bundt pan and preheat the oven. Grease a 10-inch Bundt pan generously and set your oven to 350°F (177°C). You’ll want the pan fully coated to ensure the cake releases beautifully later.
2. Mix the dry ingredients. In a large bowl, whisk together flour, baking powder, and salt. This keeps the crumb light and evenly textured.
3. Cream the butter and sugars. In another bowl, beat together the butter, brown sugar, granulated sugar, and orange zest until pale and fluffy. You’ll know it’s ready when it smells like orange buttercream.
4. Add the eggs and sour cream. Beat in eggs one by one, followed by sour cream and vanilla. The mixture may look slightly curdled—that’s perfectly fine and will smooth out once the dry ingredients go in.
5. Combine wet and dry mixtures. Pour the dry ingredients into the wet, then add milk and orange juice. Beat just until smooth and silky. Gently fold in the cranberries for a pop of color and tang.
6. Layer the batter and cinnamon swirl. Pour half of the batter into the prepared Bundt pan. Sprinkle the brown sugar-cinnamon filling over the top, keeping it away from the pan’s edges to prevent sticking. Add the rest of the batter on top and smooth it gently.
7. Bake until golden. Bake for about 55–70 minutes, or until a toothpick comes out clean with just a few moist crumbs. Your kitchen will fill with the smell of butter, sugar, and orange zest.
8. Cool and glaze. Let the cake rest in the pan for exactly one hour, then invert it onto a cooling rack or serving plate. Once fully cooled, whisk together the glaze ingredients and drizzle generously over the top.

Cultural or Technique Note

This cranberry Bundt cake with orange juice is a nod to classic American holiday baking—comforting, aromatic, and beautifully simple. Bundt cakes became popular in the mid-20th century as a stylish way to serve homemade desserts that look impressive without complicated layers or frostings. This version carries on that tradition, blending seasonal fruits and citrus for a flavor that feels timeless yet fresh.

Serving Suggestions

• With a cup of hot tea or coffee for breakfast.
• Alongside vanilla ice cream or whipped cream.
• As a festive dessert centerpiece at Christmas or Thanksgiving.
• Toasted lightly and topped with a spoonful of cranberry sauce.

Pro Tips for Success

• Always use room-temperature butter and eggs—they mix more evenly.
• Avoid overmixing once you add the dry ingredients to keep the crumb tender.
• If using frozen cranberries, add them straight from the freezer—no need to thaw.
• Keep the cinnamon-sugar filling away from the pan’s edges to prevent sticking.
• Let the cake cool in the pan for exactly one hour for easy release.
• Use fresh orange juice for the glaze—store-bought juice dulls the flavor.

Common Mistakes to Avoid

Overbaking: This is the quickest way to lose that rich, moist texture. Start checking your cake about 10 minutes before the suggested baking time—every oven runs a little differently.
Uneven mixing: If you rush through mixing, pockets of flour or sugar can create dense spots. Scrape the sides and bottom of your bowl often to keep the batter silky and smooth.
Hot butter: Butter that’s too soft or melted won’t trap enough air when creamed with sugar, leading to a heavy cake. It should be cool to the touch, not glossy or oily.
Skipping zest: The zest is where the real orange flavor hides. Without it, your cake loses that bright, fragrant citrus note that balances the sweetness.
Rushing the cooling time: It’s tempting to flip the cake right away, but patience pays off. Letting it rest for about an hour helps it release cleanly and keeps the crumb tender.
Overcrowding the filling: If the cinnamon sugar gets too close to the edges of the pan, it can caramelize and stick—keep it centered for a perfect swirl.
Not measuring flour correctly: Scooping directly from the bag packs in too much. Lightly spoon it into your measuring cup and level it off for accuracy.

Storage & Reheating

Fridge: Store airtight for 3–4 days to maintain moisture.
Freezer: Freeze in a well-sealed container or wrapped tightly in plastic for up to 2 months.
Reheat: Warm gently on low heat in the oven or on the stove with a splash of water or orange juice to revive its soft crumb and citrus aroma.

Frequently Asked Questions (FAQ)

Q1: Can I use dried cranberries instead of fresh?
A1: Yes, dried cranberries work fine, though the texture will be chewier and the flavor slightly sweeter. Fresh or frozen cranberries give a juicier, more vibrant bite.

Q2: What if I don’t have sour cream?
A2: You can swap in plain Greek yogurt for nearly identical results. It keeps the cake rich and tender without affecting the flavor.

Q3: Can I make this cake ahead of time?
A3: Definitely! Bake it up to two days in advance, wrap it tightly once cooled, and add the glaze right before serving for that fresh, glossy finish.

Q4: How do I prevent the cake from sticking to the pan?
A4: Generously grease every ridge and curve of your Bundt pan, even if it’s nonstick. Let the cake cool for one full hour before inverting—it’ll slide out beautifully.

Q5: Can I make this recipe into mini Bundt cakes or cupcakes?
A5: Yes! Divide the batter into smaller molds and adjust baking time as needed. Just keep an eye on them—they bake faster but turn out wonderfully moist and festive.

Closing Paragraph

There’s something truly special about this cranberry Bundt cake with orange juice—the way the orange glaze catches the light, the pop of tart berries against the sweet crumb, and that cozy aroma of cinnamon and citrus wafting through the house. It’s a cake that feels like home, perfect for any moment that calls for a little warmth and sweetness. Share it, gift it, or savor it slice by slice—it’s a treat that brings joy every single time.

Final Thoughts (Emma’s Voice)

I’ve made this cake for family brunches, holiday tables, and quiet mornings with coffee, and every time, it feels like a little celebration. The cranberry-orange duo just never gets old—it’s cheerful, bright, and comforting in the best way. I hope this recipe brings the same warmth to your kitchen as it does to mine. Follow me on Pinterest for more cozy, quick, and nostalgic recipes.