Easy Cranberry Orange Bundt Cake — this cozy, festive dessert brings together everything I love about baking. I’m Asmaa, and at 29, I still carry the lessons my mom taught me in our kitchen—how food is a way to show love. This cake reminds me of her warmth: buttery, tender, and filled with the bright flavor of orange and tart cranberries. It’s simple to make yet feels special, the kind of treat that gathers everyone around the table. Each slice tells a story of comfort, care, and a touch of holiday joy baked right into every bite.

Why You’ll Love This Recipe

This cake is the best of both worlds — simple enough for a weeknight bake, yet impressive enough for a holiday party. The buttery base stays soft and rich, while the tart cranberries pop with bright flavor in every bite. It’s a forgiving, make-ahead recipe that never disappoints, even for beginner bakers.
Most of all, it’s the kind of dessert that feels homemade in the best way — fragrant, nostalgic, and baked with love.

Ingredients (Detailed & Humanized)

All-purpose flour (3 cups) – sturdy enough to hold those juicy cranberries without making the cake dense.
Baking powder (2 ½ tsp) – gives the cake its light, tender rise.
Salt (1 ¼ tsp) – balances sweetness and brings out the citrus notes.
Unsalted butter (1 ½ cups) – for that classic buttery richness and moist crumb.
Light or dark brown sugar (1 cup) – adds warmth and depth of flavor.
Granulated sugar (½ cup) – sweetens and balances the tart cranberries.
Fresh orange zest (2 tbsp) – bright, fragrant citrus flavor in every bite.
Eggs (5 large) – create structure and a silky texture.
Sour cream (½ cup) – keeps the crumb ultra-moist and tender.
Vanilla extract (2 tsp) – rounds out the flavors with a soft sweetness.
Milk (½ cup) – helps the batter come together smoothly.
Fresh orange juice (¼ cup) – infuses natural citrus flavor and moisture.
Cranberries (1 ¾ cups, fresh or frozen) – tart bursts of flavor that contrast beautifully with the sweet cake.
Brown sugar (⅔ cup) – for the cinnamon swirl filling.
Ground cinnamon (2 tsp) – adds warmth and that signature holiday spice.
Confectioners’ sugar (1 ½ cups) – the base of the light orange glaze.
Fresh orange juice (3–4 tbsp) – to whisk into the glaze until perfectly drizzly.

Directions (Step-by-Step Cooking Guide)

Step 1: Prepare the Pan and Oven

Preheat your oven to 350°F (177°C) and generously grease a 10-inch Bundt pan. Make sure every curve and groove is well coated so the cake releases cleanly later—this step ensures that beautiful Bundt shape stays intact.

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt until evenly blended. Set aside while you prepare the wet mixture.

Step 3: Cream the Butter, Sugars, and Zest

In a large mixing bowl, beat the butter, both sugars, and orange zest on medium speed until light and fluffy, about 3 minutes. The mixture should smell bright and buttery, almost like warm citrus sunshine.

Step 4: Add the Eggs and Creamy Ingredients

Beat in the eggs one at a time, then add the sour cream and vanilla extract. If the mixture looks slightly curdled, that’s perfectly fine—it will smooth out once you add the dry ingredients.

Step 5: Bring the Batter Together

Gradually add the dry mixture, alternating with the milk and orange juice. Mix gently until the batter is silky and thick. Fold in the cranberries last, letting their ruby color swirl naturally through the batter.

Step 6: Add the Cinnamon Swirl

In a small bowl, mix together brown sugar and cinnamon. Spread half the batter into your prepared Bundt pan, then sprinkle the cinnamon-sugar mixture over top, keeping it away from the pan’s edges to prevent sticking. Top with the remaining batter and smooth the surface.

Step 7: Bake to Perfection

Bake for 55–70 minutes, or until a toothpick inserted in the center comes out mostly clean. The top should be golden, fragrant, and springy to the touch with hints of orange and butter in the air.

Step 8: Cool Before Releasing

Let the cake rest in the pan for 1 hour before inverting it onto a serving plate or wire rack. This short wait helps ensure a perfect, clean release—worth every minute of patience.

Step 9: Glaze and Serve

In a small bowl, whisk together confectioners’ sugar and orange juice until smooth and pourable. Drizzle the glaze generously over the cooled cake, letting it drip slowly down the sides for that glossy, irresistible finish.

Cultural or Technique Note

Bundt cakes have a proud place in American home baking — classic, comforting, and beautifully sculpted without needing elaborate decoration. This cranberry orange version draws on that tradition but adds a bright citrus twist that feels both old-fashioned and fresh. It’s the kind of cake you can picture cooling on a holiday table, surrounded by twinkling lights and mugs of hot tea.

Serving Suggestions

Serve warm with a dusting of powdered sugar.
Pair with vanilla ice cream or whipped cream.
Slice and enjoy with morning coffee or afternoon tea.
Dress it up with sugared cranberries or orange slices for a festive touch.

Pro Tips for Success

Use room-temperature ingredients so the batter blends smoothly.
Grease the Bundt pan thoroughly — those curves can be tricky!
Avoid overmixing once the flour is added to keep the crumb tender.
Let the cake rest exactly one hour before turning out for the cleanest release.
Drizzle the glaze only once the cake is completely cool.
For extra citrus punch, add a sprinkle of orange zest over the glaze before it sets.

Common Mistakes to Avoid

⚠️ Overbaking: The cake can dry out quickly; check early for doneness.
⚠️ Skipping the resting time: Turning it out too soon may cause breakage.
⚠️ Forgetting to grease every groove: Even one dry spot can cause sticking.
⚠️ Using bottled orange juice: Fresh juice gives much better flavor and balance.
⚠️ Mixing cranberries too vigorously: Gentle folding keeps their shape and color.

Storage & Reheating

Fridge: Store airtight for 3–4 days.
Freezer: Store airtight for up to 2 months.
Reheat: Warm slices gently in the microwave or oven with a light splash of milk or orange juice to refresh the moisture.

Frequently Asked Questions (FAQ)

Can I use dried cranberries instead of fresh?

A1: Yes, absolutely. Dried cranberries will give your cake a slightly sweeter, more concentrated flavor. If you use them, consider reducing the sugar in the batter just a bit to balance the sweetness. You can also soak dried cranberries in warm orange juice for 10–15 minutes to plump them up before adding — it enhances their texture and flavor beautifully.

Q2: Can I make this cake ahead of time?

Definitely! This cake actually tastes even better the next day as the flavors settle and deepen. Simply bake it, let it cool completely, then wrap it tightly or store it in an airtight container. Add the glaze just before serving to keep that glossy, fresh look.

Q3: Can I substitute Greek yogurt for sour cream?

Yes, plain full-fat Greek yogurt makes a wonderful substitute for sour cream. It gives the same creamy richness and keeps the cake moist without changing the flavor. Avoid nonfat yogurt—it can make the texture less tender.

Q4: How do I prevent my cake from sticking to the Bundt pan?

: The trick is in the prep! Grease every curve, ridge, and crevice of your Bundt pan generously with nonstick spray or butter, and lightly dust it with flour if you’d like extra insurance. Also, let the cake cool in the pan for exactly about 1 hour before inverting—too soon or too late can both cause sticking.

Closing Paragraph

This easy cranberry orange Bundt cake is pure joy on a plate — buttery, bright, and bursting with berries. Whether you serve it during the holidays or on a simple Sunday morning, it brings color and cheer to any table. Try it once, and it might just become your new seasonal tradition. Bake, share, and enjoy the sweet reward of homemade goodness.

Final Thoughts

Every time I bake this cake, I’m reminded that simple ingredients can create something extraordinary. The scent of orange zest and cinnamon fills my kitchen with memories of family gatherings and laughter. It’s one of those recipes that feels like home — warm, generous, and meant to be shared.