cranberry orange bundt cake recipe a cozy, citrus-kissed dessert that brings together tart cranberries, fresh orange zest, and a swirl of cinnamon sweetness. Hi, I’m Amanda, the cook behind BeamRecipes, where I share dishes that feel comforting yet simple enough for every home baker. This cake captures everything I love about baking—vibrant flavor, easy steps, and a touch of holiday magic. Whether you’re preparing for Thanksgiving or just craving something bright and buttery, this cranberry orange bundt cake recipe fills your kitchen with warmth and joy, turning an ordinary day into a memory worth savoring.
Why You’ll Love This cranberry orange bundt cake recipe
This cake is the definition of cozy-meets-elegant. It looks impressive with its golden crust and delicate orange glaze, but it’s easy enough for any home baker to master. The buttery crumb stays incredibly moist, thanks to sour cream and fresh orange juice, while the cranberries add a juicy burst of tartness in every bite.
It’s a crowd-pleaser for any season, but especially for the holidays when everyone craves something bright and comforting. Whether you’re serving it at brunch, gifting mini Bundt versions, or sneaking a slice with your morning coffee, this cake never disappoints.
Ingredients (Detailed & Humanized)
All-Purpose Flour – sturdy enough to hold the juicy cranberries and keep the crumb tender.
Baking Powder – gives the cake a light lift without losing density.
Salt – balances the sweetness and deepens flavor.
Unsalted Butter – for that rich, buttery base that melts into every bite.
Brown Sugar – adds caramel-like depth and extra moisture.
Granulated Sugar – brightens the flavor and balances the brown sugar.
Fresh Orange Zest – bursts of citrus aroma that make the whole cake sing.
Eggs – add richness and structure to the batter.
Full-Fat Sour Cream – keeps the cake moist and creamy inside.
Pure Vanilla Extract – enhances every warm note of the cake.
Milk – adds tenderness and smooth texture.
Fresh Orange Juice – brings fresh citrus brightness (avoid store-bought for best flavor).
Cranberries (fresh or frozen) – tart jewels that pop against the sweet orange base.
Brown Sugar (for filling) – forms the sweet, cinnamon-spiced ribbon inside.
Ground Cinnamon – warm, cozy spice that pairs beautifully with the orange.
Confectioners’ Sugar – makes the glaze silky and smooth.
Fresh Orange Juice (for glaze) – gives the drizzle its tangy-sweet shine.
Directions (Step-by-Step Cooking Guide)
- Prepare your pan and preheat. Grease a 10-inch Bundt pan generously, making sure every curve is coated to help the cake release easily later. Preheat the oven to 350°F (177°C) so it’s ready when your batter is.
- Combine the dry ingredients. In a large bowl, whisk together flour, baking powder, and salt. This step keeps the texture light and even.
- Cream the butter and sugars. In a separate bowl, beat the butter, brown sugar, granulated sugar, and orange zest together until fluffy and fragrant — about three minutes. You’ll notice the citrus aroma bloom here.
- Add the wet ingredients. Beat in the eggs, sour cream, and vanilla until smooth. Don’t worry if the mixture looks slightly curdled — it’ll come together once you add the dry ingredients.
- Combine it all. Pour in the dry ingredients, then add the milk and orange juice. Mix until just combined into a thick, silky batter. Gently fold in the cranberries.
- Layer the cinnamon swirl. Spoon half of the batter into the Bundt pan. Sprinkle the brown sugar–cinnamon mixture evenly over it, keeping it away from the edges to prevent sticking. Add the remaining batter on top and smooth gently.
- Bake to perfection. Bake for 55–70 minutes, or until a toothpick comes out with just a few moist crumbs. The cake will be golden and your kitchen will smell like the holidays.
- Cool and glaze. Let the cake cool in the pan for one hour, then carefully invert onto a wire rack or serving plate. Whisk the confectioners’ sugar with orange juice to make the glaze and drizzle generously over the cooled cake.
Cultural or Technique Note
Bundt cakes are a beloved part of American baking, known for their sculpted beauty and ability to turn simple batters into showstopping desserts. The cranberry-orange combination is a nod to classic holiday flavors, blending the tartness of winter berries with the brightness of citrus — a timeless pairing that feels both festive and familiar.
Serving Suggestions
• With a scoop of vanilla or orange ice cream
• Alongside a mug of spiced tea or hot coffee
• Garnished with sugared cranberries for a festive touch
• Served warm with a dollop of whipped cream
Pro Tips for Success
• Use fresh orange juice for the best flavor — bottled juice can dull the brightness.
• Keep cranberries whole for juicy bursts, or chop some for extra texture.
• Don’t overmix once you add the flour — it keeps the cake soft and tender.
• Grease your Bundt pan thoroughly, even if it’s nonstick.
• Let it cool exactly one hour before inverting — it’s the sweet spot for clean release.
• Add the glaze only after the cake has fully cooled for a smooth finish.
Common Mistakes to Avoid
Overbaking: Can dry out the crumb and dull that buttery texture — begin checking with a toothpick a few minutes early for the perfect moistness.
Under-greasing the pan: Even a nonstick Bundt pan needs a generous coating of spray or butter; make sure every ridge and curve is covered to ensure a flawless release.
Using bottled orange juice: Freshly squeezed juice gives that bright, tangy flavor that makes the cake shine. Store-bought juice can make it taste dull or overly sweet.
Skipping the cinnamon swirl: Don’t skip this — it’s the heart of the cake! That warm, spiced layer creates a beautiful ribbon of flavor that balances the tart cranberries.
Inverting too early or too late: Timing is key. Let the cake rest exactly one hour before turning it out — too soon and it may crumble, too late and it can stick.
Overmixing the batter: Once the flour is added, mix gently to keep the crumb tender and prevent a dense texture.
Storage & Reheating
Fridge: Store in an airtight container for 3–4 days to maintain moisture and freshness.
Freezer: Wrap tightly in plastic wrap and foil, and freeze for up to 2 months.
Reheat: Warm individual slices in the microwave for 10–15 seconds, or heat the whole cake on low in the oven with a touch of orange juice or water for added moisture.
Room Temperature Tip: For best flavor, serve the cake at room temperature — it brings out the citrus notes beautifully.
Frequently Asked Questions (FAQ)
Q1: Can I use dried cranberries instead of fresh?
A1: Yes! Use the same amount, but know they’ll add a chewy, slightly sweeter texture. For extra moisture, soak them in warm orange juice for 10 minutes before adding.
Q2: Can I make this cake ahead of time?
A2: Definitely. You can bake it one or two days ahead, wrap it tightly once cooled, and glaze just before serving. The flavors deepen beautifully overnight.
Q3: What can I use instead of sour cream?
A3: Plain Greek yogurt is an excellent swap — it keeps the cake just as moist with a subtle tang that complements the orange.
Q4: How do I keep my Bundt cake from sticking?
A4: Thoroughly grease every detail of the pan using a pastry brush to reach all the grooves. After baking, let it rest exactly one hour before flipping — patience pays off!
Q5: Can I freeze this cake?
A5: Yes! Once completely cooled, wrap it in a double layer of plastic wrap and then foil. Freeze for up to 3 months, and thaw overnight in the refrigerator before serving. The glaze can be added fresh after thawing for that just-made look.ke?
A5: Yes! Wrap it well and freeze for up to three months. Thaw overnight in the fridge before serving.
Closing Paragraph
This cranberry orange Bundt cake is the perfect blend of tart, sweet, and cozy — a cake that feels like home and looks straight out of a holiday magazine. It’s wonderful for sharing, gifting, or savoring quietly with a warm drink. Whether it’s Thanksgiving morning or a random Tuesday, one slice of this cake brings a little brightness to any day. Bake it once, and it might just become your new family tradition.
Final Thoughts
There’s something deeply satisfying about this cake — the way the orange zest perfumes the air, the golden crust that cracks just slightly under the glaze, the balance of tart and sweet in every forkful. It’s the kind of dessert that makes people linger at the table a little longer. I hope it becomes one of your favorites too.
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Cranberry Orange Bundt Cake recipe
Equipment
- 10-inch Bundt pan
- Stand Mixer or Hand Mixer
- Mixing Bowls
- Whisk
- Measuring Cups and Spoons
- Cooling Rack
Ingredients
Cake Batter
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter softened
- 3/4 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 tbsp fresh orange zest about 1–2 oranges
- 3 eggs room temperature
- 3/4 cup sour cream full-fat, room temperature
- 2 tsp vanilla extract
- 1/4 cup milk
- 1/4 cup fresh orange juice freshly squeezed
- 1 1/2 cups cranberries fresh or frozen
Cinnamon Swirl Filling
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
Orange Glaze
- 1 cup confectioners’ sugar sifted
- 2–3 tbsp fresh orange juice to desired consistency
Instructions
- Preheat oven to 350°F (177°C). Generously grease a 10-inch Bundt pan, making sure every ridge is well coated.
- In a large bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream butter, brown sugar, granulated sugar, and orange zest together until light and fluffy, about 3 minutes.
- Add eggs one at a time, then mix in sour cream and vanilla extract until combined. The batter may look slightly curdled — that’s okay.
- Add dry ingredients to the wet mixture, then pour in milk and orange juice. Mix until just combined. Fold in cranberries gently.
- In a small bowl, combine brown sugar and cinnamon for the swirl. Pour half the batter into the prepared pan, sprinkle cinnamon sugar over it, then top with remaining batter. Smooth top gently.
- Bake for 55–70 minutes or until a toothpick comes out with a few moist crumbs. Let the cake cool in the pan for 1 hour.
- Invert the cooled cake onto a serving plate. Whisk glaze ingredients together until smooth, then drizzle over the cake. Let set before serving.