Cranberry Orange Bundt Cake

This Cranberry Orange Bundt Cake with Glaze is the showstopper dessert I make every holiday season when I really want something both impressive and effortless. With tart pops of cranberry and a burst of juicy orange in every slice, it is a crowd-pleaser that signals celebration at the very first bite.

I first baked this cake for my mom’s December birthday, and since then, not a winter has passed without her requesting it. The vibrant cranberry burst and citrus scent always fill the kitchen with joy and anticipation.

Ingredients

• All-purpose flour: gives the structure you need for a sturdy Bundt without being dense choose unbleached for best texture
• Baking powder and baking soda: ensure a tall even rise and tender crumb
• Salt: balances and enhances all the sweet-tart flavors
• Unsalted butter: for moisture and rich flavor softened for easy creaming
• Granulated sugar: sweetens and creates the cake’s fine texture opt for cane sugar if available
• Eggs: at room temperature provide structure and ensure the cake holds together beautifully
• Orange zest and fresh orange juice: infuse deep citrus flavor always use oranges that feel heavy for their size
• Vanilla extract: rounds out the citrus and cranberry notes real vanilla is worth it here
• Sour cream: ensures the cake stays extra moist with slight tang full-fat works best
• Fresh or frozen cranberries: give classic tartness choose cranberries that are plump and firm or high-quality frozen ones
• A little extra flour: coats the cranberries so they do not sink to the bottom
• Powdered sugar: forms the sweet smooth glaze sift for the best result
• More orange juice and zest in the glaze: amplify the cake’s citrusy kick

Instructions

Preheat and Prepare the Pan:

Preheat your oven to 350 degrees Fahrenheit. Generously grease a 10-cup Bundt pan and dust it with flour covering every crevice. This prevents the cake from sticking.

Mix Dry Ingredients:

In a medium mixing bowl whisk together the all-purpose flour baking powder baking soda and salt until fully combined. Set aside.

Cream Butter and Sugar:

In a large bowl use an electric mixer to beat together softened butter and granulated sugar. Mix for three to four minutes on medium speed until light and fluffy. This step adds air for a tender crumb.

Add Eggs and Flavors:

Add eggs one at a time beating well after each addition. Mix in the orange zest orange juice and vanilla extract. Scrape down the sides of the bowl to distribute the flavors evenly.

Incorporate Flour Mixture and Sour Cream:

On low speed add the flour mixture in three parts alternating with the sour cream. Begin and end with the flour mixture. Mix just until combined and smooth do not overmix.

Prepare Cranberries:

In a small bowl toss cranberries with two tablespoons of flour until well coated. This helps the cranberries stay suspended in the batter preventing them from sinking.

Fold Cranberries into Batter:

Using a rubber spatula gently fold the coated cranberries into the prepared batter with a light hand so you do not crush the fruit.

Fill and Smooth the Pan:

Spoon the batter evenly into the Bundt pan. Use your spatula to smooth the top and ensure even distribution.

Bake:

Bake in the center of the oven for fifty to fifty-five minutes or until a toothpick inserted into the deepest part of the cake comes out clean. Rotate halfway through if your oven has hot spots.

Cool the Cake:

Let the cake cool in the Bundt pan for fifteen minutes to help it set. Invert onto a wire rack and let it cool completely before glazing. The cake should release easily if the pan was properly greased.

Make and Apply the Glaze:

In a small bowl whisk powdered sugar with two to three tablespoons of fresh orange juice and half a teaspoon of orange zest. Whisk until smooth and pourable. Drizzle the glaze back and forth over the cooled cake letting it cascade down the ridges.

Save

My favorite moments have been watching the orange zest thread through the air as I grate it into the batter. Once my niece helped dust the cranberries with flour and declared herself the Cranberry Captain (now it has become our little baking ritual).

Storage Tips

Once the glaze is set cover the cake with foil or plastic wrap and keep it at room temperature for up to two days. For longer storage wrap tightly and refrigerate for up to five days. Let slices come to room temperature before serving to revive the ideal texture.

Ingredient Substitutions

You can swap Greek yogurt for sour cream if that is what you have on hand and it works just as well. If cranberries are unavailable use chopped raspberries or blueberries for a different but delicious result. For a nutty twist fold in a handful of chopped walnuts along with the cranberries.

Serving Suggestions

I love serving thick slices with a dollop of whipped cream or even lightly sweetened mascarpone. This cake pairs beautifully with hot tea or sparkling wine and looks extra special dusted with a little extra orange zest over the glaze.

Cultural and Seasonal Context

Bundt cakes are a classic American bake often found on holiday dessert tables. The combination of tart cranberries and bright orange makes this particularly perfect for late fall and winter celebrations from Thanksgiving through New Year’s brunch.

Seasonal Adaptations

Use Meyer lemons in place of orange for a floral twist. For spring try fresh blueberries and lemon zest. In summer swap in chopped peaches with orange glaze.

Save

This cake freezes well and can be made ahead. Serve it at brunch or for a winter gathering and enjoy the bright flavors in every bite.

Recipe FAQ

→ How do I prevent cranberries from sinking in the cake?

Coat cranberries with flour before folding into the batter. This helps distribute them evenly and stops sinking.

→ Can I use frozen cranberries?

Yes, use them straight from the freezer without thawing. They work perfectly and add moisture.

→ Is Greek yogurt a good substitute for sour cream?

Absolutely! Greek yogurt provides a similar creamy texture and tang to the cake's crumb.

→ What’s the best way to glaze the Bundt cake?

Drizzle the citrus glaze over the cooled cake for a smooth, glossy finish and extra flavor.

→ Can I bake this ahead of time?

You can bake the cake a day before serving. Cover and store at room temperature for freshness.

→ Which beverages pair well with this cake?

Moscato or Earl Grey tea complement its citrus notes and sweet cranberry flavor beautifully.