I found this Cranberry Orange Bundt Cake on Pinterest and couldn’t resist trying it the bright orange glaze and ruby-red cranberries just looked too pretty to pass up. I followed the recipe with a little curiosity and confidence, and it turned out beautifully moist and full of flavor. The kitchen smelled like sunshine and winter all at once. It reminded me that baking doesn’t have to be complicated just creative, a little patient, and full of heart.”

Why You’ll Love This Recipe

It’s easy, fragrant, and full of fresh flavor — the kind of cake that feels fancy without the fuss. The soft crumb pairs beautifully with tart cranberries, while the citrus glaze brings a touch of sunshine to every slice. You’ll love how forgiving and quick this recipe is, and how it always brings smiles from the very first bite. It’s also light enough to enjoy with a morning coffee yet rich enough to satisfy that dessert craving after dinner.

Ingredients (Detailed & Humanized)

2 ½ cups all-purpose flour – the sturdy base that keeps every bite tender yet satisfying.
½ cup sugar – just enough sweetness to balance the tart fruit.
1 teaspoon baking powder – gives the cake its gentle rise.
½ teaspoon baking soda – helps create that light, fluffy crumb.
½ teaspoon salt – enhances all the bright citrus and berry flavors.
¼ teaspoon cinnamon – adds a soft, cozy warmth.
1 teaspoon orange zest – the soul of the cake, bright and aromatic.
⅓ cup orange juice – adds tangy freshness and moisture.
¼ cup vanilla Greek yogurt – keeps the crumb tender and rich.
½ cup melted coconut oil – for subtle sweetness and a velvety texture.
1 teaspoon vanilla extract – deepens the flavor beautifully.
2 eggs – to bind everything and add richness.
1 cup fresh cranberries (or thawed frozen) – bright bursts of tartness in every slice.
Orange Glaze:
1 cup powdered sugar – smooth and sweet.
2 tablespoons milk – for a silky drizzle.
1 tablespoon orange juice – gives that fresh citrus finish.

Directions (Step-by-Step Cooking Guide)

Preheat the oven to 350°F. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and orange zest. You’ll see little flecks of orange zest peeking through — a good sign of flavor ahead.
In a separate small bowl, combine orange juice, Greek yogurt, melted coconut oil, vanilla extract, and eggs. Whisk until smooth and fragrant.
Combine the wet and dry mixtures. Slowly pour the wet ingredients into the dry, stirring just until the batter comes together. Avoid overmixing — a few small lumps are perfectly fine.
Fold in the cranberries gently so they stay whole and evenly distributed. Their bright color will look so pretty against the pale batter.
Spray your bundt pan well to prevent sticking, then pour the batter in evenly, smoothing the top with a spatula.
Bake at 350°F for about 30 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden with a slight sheen.
Let the cake cool for 5–10 minutes before flipping it upside down onto a cooling rack. Be patient — this helps it release beautifully without breaking.
Make the glaze: In a small bowl, whisk together powdered sugar, milk, and orange juice until smooth and glossy. Once the cake is fully cooled, slowly drizzle the glaze over the top and watch it cascade down the sides. Let it set before serving — the sheen will be irresistible.

Cultural or Technique Note

Bundt cakes are a beloved part of American home baking — especially during the holidays. The ring-shaped pan gives them their signature elegant look and ensures even baking. This version combines the classic comfort of a holiday cake with the bright, fresh flavors of citrus and cranberries — a true reflection of seasonal simplicity and warmth.

Serving Suggestions

With a cup of hot coffee or spiced tea
Alongside a dollop of whipped cream or vanilla ice cream
As a brunch centerpiece during the holidays
Lightly toasted the next morning with butter

Pro Tips for Success

Don’t overmix the batter — it keeps the crumb tender.
Use fresh orange zest for the best aroma and flavor.
Let the cake cool completely before glazing to prevent melting.
If using frozen cranberries, make sure they’re fully thawed and patted dry.
Pour the glaze over a cooling rack with a plate underneath for a clean, even finish.
Store covered to preserve that soft, moist texture.

Common Mistakes to Avoid

Glazing too soon: It’s tempting to pour the glaze right away, but patience pays off. If the cake is still warm, the glaze will melt and slide right off instead of setting into that perfect glossy finish. Always let the cake cool completely before glazing.
Skipping the zest: Don’t underestimate the power of orange zest — it adds a burst of citrus fragrance that lifts the entire cake. Without it, you’ll lose that signature brightness that balances the cranberries’ tartness.
Forgetting to grease the bundt pan: A bundt cake’s shape is beautiful, but only if it comes out in one piece! Make sure every curve and crevice is thoroughly greased so the cake releases cleanly.
Overbaking: Keep an eye on your oven during the last few minutes. This cake should feel soft and springy to the touch, not dry. A toothpick inserted in the center should come out clean — that’s your cue to pull it out.
Overmixing: Once the wet and dry ingredients come together, stir just until combined. Overmixing can overdevelop the gluten, leaving your cake dense instead of light and tender.

Storage & Reheating

Fridge: Store in an airtight container for 3–4 days. It stays moist and flavorful, especially if you cover it well.
Freezer: Wrap tightly or store in a sealed freezer-safe container for up to 2 months. Thaw in the fridge overnight before serving.
Reheat: Warm individual slices on low heat or in the microwave with a tiny splash of milk or water to restore moisture — just enough to make it taste freshly baked again.

Frequently Asked Questions (FAQ)

Q1: Can I use dried cranberries instead of fresh?
Yes, though the flavor will be slightly sweeter and less tart. To keep them juicy, soak dried cranberries in orange juice or warm water for about 10 minutes before folding them into the batter.

Q2: Can I make this cake ahead of time?
Absolutely! This cake holds up beautifully when made a day ahead. Simply bake and cool completely, then wrap tightly. Add the orange glaze just before serving so it looks fresh and glossy.

Q3: What kind of pan should I use?
A standard 10–12 cup bundt pan works best to achieve that signature ring shape. The fluted design helps the cake bake evenly while creating beautiful ridges for the glaze to flow through.

Q4: Can I use another oil instead of coconut oil?
Yes! Melted butter or a mild vegetable oil like canola works well too. Coconut oil adds a faint sweetness and light texture, but any neutral oil will still give you a soft, flavorful crumb.

Q5: How do I keep the cranberries from sinking to the bottom?
Toss them in a tablespoon of flour before folding them into the batter. This simple trick helps them stay suspended and evenly distributed throughout the cake.

Closing Paragraph

This Cranberry Orange Bundt Cake with Orange Glaze is pure joy in dessert form — bright, sweet, and just tart enough to wake up your taste buds. It’s simple yet elegant, the kind of cake that earns compliments every single time. Whether you’re baking it for guests or just to bring a little warmth to your week, it’s one recipe that feels like home.

Final Thoughts

I still remember the first time I poured that glaze over the cake — watching it glisten as it set was pure happiness. This recipe always reminds me to slow down, enjoy the moment, and celebrate the small things. I hope it brings the same comfort to your kitchen as it does to mine. Follow me on Pinterest for more cozy, quick, and nostalgic recipes.