Festive Cranberry Orange Cake — this recipe takes me right back to the heart of my childhood kitchen. Hi, I’m Asmaa, and at 29, I still hear my mom’s voice reminding me to “taste with love.” Together, we stirred, laughed, and turned simple ingredients into something magical. This cake captures that same spirit — bright orange zest, tart cranberries, and buttery sweetness wrapped in one cozy Bundt. It’s more than dessert; it’s a reminder that food connects us, warms us, and tells our stories. Every slice feels like home, glowing with the comfort of shared memories and festive joy.
Why You’ll Love This Recipe
This cake feels like celebration baked into every bite — bright orange, ruby-red cranberries, and a swirl of cinnamon sugar. It’s a showstopper on the table yet so easy to make with simple pantry ingredients. The crumb stays moist for days, making it a wonderful make-ahead dessert for gatherings. Most of all, it’s festive without fuss — the kind of cake you can bake once and watch disappear slice by slice.
Ingredients (Detailed & Humanized)
All-purpose flour (3 cups) – sturdy enough to hold those juicy cranberries.
Baking powder (2 ½ tsp) – gives that gentle lift for a perfect crumb.
Salt (1 ¼ tsp) – balances the sweetness.
Unsalted butter (1 ½ cups) – for that rich, melt-in-your-mouth texture.
Brown sugar (1 cup) – adds warmth and a hint of caramel.
Granulated sugar (½ cup) – a touch of sweetness and lightness.
Orange zest (2 Tbsp) – where the real citrus perfume lives.
Eggs (5 large) – for structure and richness.
Sour cream (½ cup) – keeps every bite irresistibly moist.
Vanilla extract (2 tsp) – adds cozy depth.
Milk (½ cup) – softens the batter for a silky pour.
Fresh orange juice (¼ cup) – bright, tangy, and totally refreshing.
Fresh or frozen cranberries (1 ¾ cups) – the sparkling red gems that make this cake festive.
Cinnamon Swirl Filling:
Brown sugar (⅔ cup) + cinnamon (2 tsp) – that sweet ribbon of spice running through the middle.
Orange Glaze:
Confectioners’ sugar (1 ½ cups) + fresh orange juice (3–4 Tbsp) – simple, glossy, and citrus-sweet.
Directions (Step-by-Step Cooking Guide)
- Prepare your pan. Preheat the oven to 350°F and generously grease a 10-inch Bundt pan. The secret to a beautiful release later is in this first step — don’t be shy with the butter or spray.
- Mix the dry base. In a large bowl, whisk together flour, baking powder, and salt. This keeps the crumb light and even.
- Cream the butter and sugar. In another bowl, beat butter, both sugars, and orange zest until pale and fluffy — about three minutes. You’ll see it transform into something that smells like a dream.
- Add moisture and richness. Beat in the eggs, sour cream, and vanilla. The mixture may look slightly curdled — that’s okay. Once the flour goes in, everything will smooth out.
- Combine wet and dry. Pour the dry ingredients into the butter mixture. Add milk and orange juice, then mix just until blended. Fold in the cranberries gently so they stay whole and jewel-like.
- Layer and swirl. Pour half the batter into your prepared pan, sprinkle the cinnamon-sugar filling evenly (avoiding the edges), then top with the remaining batter. Don’t worry about swirling — the oven’s magic will take care of that.
- Bake until golden. Slide into the oven and bake for about 55–70 minutes, or until a toothpick comes out mostly clean with just a few moist crumbs.
- Cool with patience. Let the cake rest in the pan for exactly one hour before inverting. Too soon or too late and it may stick — one hour is the sweet spot.
- Drizzle the glaze. Whisk the confectioners’ sugar and orange juice until smooth, then drizzle generously over the cooled cake. Watch it cascade over the ridges — it’s pure joy.
Cultural or Technique Note
Bundt cakes are a beloved part of American baking — simple yet elegant, shaped by the pan itself. Their beauty lies in the contrast: a humble batter turned into a sculpted dessert with one flip. The cranberry and orange pairing brings a bright, citrusy twist to the classic holiday Bundt, echoing Scandinavian and American winter traditions of baking with seasonal fruits and warm spices.
Serving Suggestions
• With hot coffee or spiced tea at brunch
• As a sweet finale to a holiday dinner
• Topped with sugared cranberries for sparkle
• Warmed slightly with a scoop of vanilla ice cream
Pro Tips for Success
• Use fresh orange juice for the brightest flavor.
• Keep the cinnamon filling away from pan edges to prevent sticking.
• Let the cake cool for one hour before inverting — not longer.
• Mix gently once you add the flour to keep the texture tender.
• Drizzle the glaze only when the cake is fully cool.
• For extra moisture, wrap the cake overnight before glazing
Common Mistakes to Avoid
Overbaking: Bundt pans conduct heat quickly, so start checking your cake earlier than you think. You want a few moist crumbs on the tester — not a dry toothpick. A slightly underbaked look often means the perfect texture once it cools.
Skipping the grease: Every elegant ridge of your pan needs attention. Take a moment to grease every corner and curve — it’s the difference between a flawless release and a heartbreak.
Using bottled orange juice: It may be convenient, but bottled juice lacks that bright, fresh sparkle that makes this cake shine. Squeeze your own oranges — the natural oils in the zest and juice bring the real magic.
Overmixing the batter: Once the flour goes in, mix gently. Too much stirring breaks down the air you’ve worked to create and can make the cake dense instead of tender and buttery.
Rushing the cool time: Patience here truly pays off. Letting the cake rest in the pan for about an hour helps it firm up and release easily. Flip too soon and you risk crumbling; wait too long and it may cling to the pan.
Neglecting the temperature of ingredients: Cold butter or eggs can cause curdling and uneven texture. Bring them to room temperature before mixing for a smooth, creamy batter.
Storage & Reheating
Fridge: Store the cake in an airtight container for 3–4 days. The citrus keeps it moist and flavorful.
Freezer: Wrap tightly in plastic and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Room Temperature: Perfectly fine for a day or two if covered well — just keep it away from direct sunlight or heat.
Reheat: Warm slices gently on low heat in the oven or microwave, adding a splash of milk or water if needed to refresh the crumb.
Frequently Asked Questions (FAQ)
Q1: Can I use dried cranberries instead of fresh?
Yes! Dried cranberries work beautifully — they’ll give you a slightly chewier texture and a hint of concentrated sweetness.
Q2: How do I keep the cake from sticking to the Bundt pan?
Generous greasing is key. Use a baking spray with flour or brush softened butter into every ridge, then dust lightly with flour. Let it cool for one hour before flipping for a clean release.
Q3: Can I make this cake ahead of time?
Definitely. This cake actually improves after a day as the citrus and spice deepen in flavor. Store tightly covered, and glaze it just before serving for a fresh, glossy finish.
Q4: What’s the best way to zest oranges?
Use a fine microplane grater and gently scrape only the bright orange skin — not the bitter white pith underneath. Zesting directly over the bowl helps capture all the fragrant oils.
Q5: Can I make mini Bundt cakes with this recipe?
Absolutely! Just reduce the baking time and check early — about 20–25 minutes depending on your pan. They make charming gifts wrapped in ribbon or topped with sugared cranberries.
Closing Paragraph
This festive cranberry orange cake is everything we love about holiday baking — cheerful color, cozy spice, and that sweet tang of citrus that brightens winter days. It’s a cake that looks beautiful, tastes incredible, and brings everyone to the table. Bake it once, and it may just become your new holiday tradition. I hope you’ll make it, share it, and make it your own.
Final Thoughts
I’ve baked this cake more times than I can count, and it never fails to make the house feel warm and joyful. The scent of orange and cinnamon drifting from the oven feels like a hug in dessert form. However you celebrate, this cake adds a little sparkle to the season. Follow me on Pinterest for more cozy, quick, and nostalgic recipes.
Festive Cranberry Orange Cake
Equipment
- 10‑inch bundt pan
- Mixer
- Spatula
Ingredients
For the Cake
- 3 cups all‑purpose flour sturdy enough to hold juicy cranberries
- 2.5 tsp baking powder for gentle lift
- 1.25 tsp salt balances sweetness
- 1.5 cups unsalted butter rich melt‑in‑your‑mouth texture
- 1 cup brown sugar adds warmth + hint of caramel
- 0.5 cup granulated sugar for sweetness + lightness
- 2 Tbsp orange zest bright citrus perfume
- 5 eggs (large) structure & richness
- 0.5 cup sour cream keeps texture moist
- 2 tsp vanilla extract warm aromatic note
- 0.5 cup milk softens batter for silky pour
- 0.25 cup fresh orange juice bright, tangy
- 1.75 cups fresh or frozen cranberries sparkling red gems of festivity
Cinnamon Swirl Filling
- 0.667 cup brown sugar
- 2 tsp cinnamon
Orange Glaze
- 1.5 cups confectioners’ sugar for glossy citrus finish
- 3 Tbsp fresh orange juice for drizzle glaze
Instructions
- Pre‑heat oven to 350 °F and generously grease a 10‑inch Bundt pan.
- In a large bowl, whisk together flour, baking powder, and salt.
- Cream butter, brown sugar, granulated sugar and orange zest until pale and fluffy (~3 minutes).
- Beat in eggs, sour cream and vanilla. The mixture may look slightly curdled; that’s okay.
- Alternate adding the dry ingredients and then milk plus orange juice, mixing just until combined. Fold in cranberries gently.
- Pour half the batter into the pan, sprinkle the cinnamon sugar filling (brown sugar + cinnamon), then top with the remaining batter. Draw a shallow line down the center before pouring.
- Bake for 55‑70 minutes or until a toothpick comes out clean with just a few moist crumbs. Cool in pan for 1 hour, then invert.
- Whisk the confectioners’ sugar with orange juice to make the glaze. Drizzle over the cooled cake.
- Slice and serve. For extra festivity, top with sugared cranberries or orange zest.