Cranberry Sour Cream Bundt Cake — a tender, moist dessert that perfectly balances sweet and tart flavors. This cozy cake, filled with fresh cranberries, orange zest, and a buttery glaze, is the kind of treat that turns simple moments into something special. I’m Amanda, the heart behind BeamRecipes, where every dish is about comfort and connection. This cranberry sour cream bundt cake captures that spirit beautifully — it’s festive yet simple, elegant yet easy to make. Whether you bake it for the holidays or an ordinary Sunday, it’s a reminder that every homemade dessert can become a beautiful memory.
Why You’ll Love This Recipe
This cranberry sour cream bundt cake is as easy as it is impressive. It’s a one-pan wonder that turns out beautifully every single time — no layers, no fuss, just pure holiday comfort. The mix of tart cranberries, bright orange, and a buttery glaze gives each bite the perfect contrast of flavors.
It’s also versatile — serve it for breakfast with coffee, as a dessert after dinner, or bring it to your next holiday party. It’s the kind of cake that everyone asks for the recipe of after just one slice.
Ingredients (Detailed & Humanized)
Granulated sugar (2 cups) – Adds sweetness and helps give the cake its tender crumb.
Zest of one large orange – Brings bright citrus fragrance and flavor.
Oil (1 cup) – I used melted coconut oil; it keeps the cake moist and rich.
Vanilla extract (1 teaspoon) – Adds a cozy, aromatic depth.
Eggs (4 large) – Bind the batter and add lightness.
Sour cream or Greek yogurt (1 cup) – The secret to that ultra-moist texture.
Orange juice (¼ cup) – Adds tang and amplifies the citrus flavor.
Salt (1 teaspoon) – Balances the sweetness and enhances the flavors.
Baking powder (2 teaspoons) – Helps the cake rise beautifully.
Cinnamon (1 teaspoon) – Gives warmth and a subtle spice.
Cake flour (2¾ cups) – Creates a soft, delicate crumb (all-purpose works too).
Cranberries (1½ cups) – Fresh or frozen, for that juicy pop of tartness.
For the Glaze:
Melted butter (¼ cup) – Adds a rich, silky finish.
Orange juice (2–3 tablespoons) – Gives the glaze a refreshing zing.
Powdered sugar (2 cups) – Sweetens and thickens the glaze to drizzle consistency.
Directions (Step-by-Step Cooking Guide)
Step 1: Preheat your oven to 325°F and grease a 10-cup bundt pan generously with non-stick spray or butter and flour. A well-greased pan ensures that perfect release later.
Step 2: In a medium bowl, zest the orange directly over the sugar. Rub the zest and sugar together with your fingertips until the sugar feels slightly damp and smells fragrant — this step releases all those flavorful oils.
Step 3: Add in the oil, eggs, vanilla, sour cream, and orange juice. Mix on medium speed for about 2–3 minutes, until everything looks smooth and creamy. The batter will be slightly thick and glossy.
Step 4: Stir in the salt, baking powder, cinnamon, and flour just until combined. Don’t overmix — you want to keep that crumb tender.
Step 5: Gently fold in the cranberries. Their bright color will dot the batter beautifully, and you’ll notice how the tart aroma lifts everything.
Step 6: Pour the batter evenly into your prepared bundt pan, smoothing the top. Bake until golden brown and a toothpick inserted into the center comes out clean, about 55–60 minutes.
Step 7: Let the cake cool in the pan for about 15 minutes, then carefully loosen the edges with a knife or small spatula before inverting it onto a cooling rack. Allow it to cool completely before glazing.
Step 8: For the glaze, whisk together the melted butter, orange juice, and powdered sugar until smooth. Adjust the consistency with a little more juice if needed. Drizzle over the cooled cake, letting it cascade down the ridges.
Cultural or Technique Note
This cranberry sour cream bundt cake is a classic example of American home baking — simple, comforting, and made to share. Bundt cakes became popular in mid-century America for their elegant shape and easy presentation, and they remain a holiday staple in many homes today. The combination of citrus and cranberry brings a festive New England touch that feels timeless and cozy.
Serving Suggestions
• With a cup of hot coffee or tea in the morning
• As a festive dessert for Thanksgiving or Christmas dinner
• With a scoop of vanilla ice cream or whipped cream
• Wrapped in parchment for a lovely edible holiday gift
Pro Tips for Success
• Grease your bundt pan thoroughly — it’s the key to a clean release.
• Don’t overmix the batter; this keeps the crumb soft and light.
• Use room temperature ingredients for the best texture.
• Let the cake cool completely before glazing to prevent melting.
• Add more orange juice or powdered sugar to adjust glaze thickness.
• Rub the sugar and zest well — it intensifies the orange flavor beautifully.
Common Mistakes to Avoid
Undergreasing the pan: One of the biggest culprits behind a broken bundt cake is not greasing every inch of the pan. Make sure to coat every groove and curve with butter, flour, or non-stick spray — it makes all the difference when it’s time to unmold.
Overbaking: Bundt cakes can dry out quickly. Check your cake around the 55-minute mark with a toothpick — if it comes out mostly clean, it’s ready. Remember, it continues to bake slightly as it cools.
Skipping the zest rub: Don’t skip rubbing the orange zest into the sugar. This small step releases fragrant oils that give your cake that bright citrus aroma.
Adding glaze too soon: Pouring glaze over a warm cake may cause it to melt and soak in unevenly. Let the cake cool completely before drizzling for that glossy, picture-perfect finish.
Overmixing: Mix the batter only until everything is combined. Overmixing activates the gluten too much and makes the cake dense instead of tender and fluffy.
Storage & Reheating
Fridge: Store your cranberry sour cream bundt cake in an airtight container for 3–4 days. It stays soft and flavorful.
Freezer: This cake freezes beautifully for up to 2 months. Wrap it tightly in plastic wrap and foil, or freeze individual slices for easy snacking later. Thaw overnight in the fridge before serving.
Reheat: Warm slices gently on low heat in the oven or microwave. Add a splash of orange juice or water before reheating to keep that moist texture intact.
Frequently Asked Questions (FAQ)
Q1: Can I use frozen cranberries instead of fresh?
Yes! Frozen cranberries work perfectly — there’s no need to thaw them first. Just fold them into the batter straight from the freezer to avoid extra moisture.
Q2: Can I substitute the sour cream with yogurt?
Definitely. Plain Greek yogurt makes a great alternative and gives the same creamy, tender texture while adding a bit of tang.
Q3: Can I use other berries instead of cranberries?
You can! Try fresh raspberries, blueberries, or even chopped strawberries for a softer, sweeter flavor variation.
Q4: How can I prevent my bundt cake from sticking?
The best trick is to thoroughly grease and flour your pan — especially those inner ridges. After baking, let the cake rest about 15 minutes, then gently loosen the edges with a knife before turning it out for a clean release.
Closing Paragraph
This cranberry sour cream bundt cake is the kind of bake that turns an ordinary day into something special. Whether it’s sitting on your counter waiting for guests or sliced warm beside a cup of tea, it brings a sense of comfort and celebration to every bite. I hope you’ll enjoy baking it, customizing it, and sharing it with the people you love.
Final Thoughts
Every year, I make this cake at least once during the holidays, and it always feels like a warm welcome to the season. The scent of orange and cranberry, the buttery glaze, and the soft crumb — it’s pure nostalgia in every bite. I hope it brings the same joy to your kitchen as it does to mine.
Cranberry Sour Cream Bundt Cake
Equipment
- 10‑cup Bundt Pan
- Mixer
Ingredients
Cake Ingredients
- 2 cups granulated sugar
- Zest of one large orange brings bright citrus fragrance
- 1 cup oil (melted coconut oil used) keeps the cake moist and rich
- 1 tsp vanilla extract adds cozy aromatic depth
- 4 eggs (large) bind the batter and add lightness
- 1 cup sour cream or Greek yogurt secret to ultra‑moist texture
- 0.25 cup orange juice adds tang and amplifies citrus flavor
- 1 tsp salt balances the sweetness and enhances flavour
- 2 tsp baking powder helps the cake rise beautifully
- 1 tsp cinnamon gives warmth and subtle spice
- 2.75 cups cake flour or all‑purpose flour works too, creates soft delicate crumb
- 1.5 cups cranberries (fresh or frozen) juicy pop of tartness and colour
Glaze Ingredients
- 0.25 cup melted butter adds rich, silky finish
- 2 Tbsp orange juice for the glaze’s refreshing zing
- 2 cups powdered sugar sweetens and thickens the glaze to drizzle consistency
Instructions
- Pre‑heat oven to 325 °F. Grease a 10‑cup Bundt pan generously with non‑stick spray or butter and flour.
- In a medium bowl, zest the orange over the sugar. Rub the zest and sugar together until the sugar is damp and fragrant.
- Add oil, eggs, vanilla, sour cream and orange juice. Mix on medium speed for about 2‑3 minutes until smooth and creamy.
- Stir in salt, baking powder, cinnamon and flour just until combined. Don’t over‑mix.
- Gently fold in the cranberries so their bright colour remains.
- Pour the batter into the prepared Bundt pan. Bake for about 55‑60 minutes or until a toothpick comes out clean. Let cool in pan for 15 minutes, then invert onto a cooling rack to cool completely before glazing.
- For the glaze: whisk together melted butter, orange juice and powdered sugar until smooth. Adjust consistency if needed. Drizzle over the fully cooled cake, letting it cascade down the ridges.