Every holiday season, my kitchen fills with the irresistible scent of my Cranberry Orange Bundt Cake. It’s become a tradition, and I swear it’s the perfect balance of tart cranberries and sweet orange that makes it so special. The first time I made it, I was skeptical—could something so simple really wow my family? But one bite, and they were hooked. Now, it’s the centerpiece of every holiday table, and I love how the cranberries pop with flavor against the tender, citrus-kissed cake. Trust me, this cake isn’t just a dessert—it’s a memory maker.
Why You’ll Love This Cranberry Orange Bundt Cake
This cake isn’t just delicious—it’s downright addictive. Here’s why:
- Moist & tender crumb: Sour cream keeps it irresistibly soft, even days after baking (if it lasts that long!).
- Festive flavors: Tart cranberries and bright orange zest create the perfect holiday flavor combo—like winter in every bite.
- Easy as can be: No fancy techniques, just simple mixing and baking. Even new bakers nail this one.
- Crowd-pleaser magic: I’ve yet to meet someone who doesn’t go back for seconds (or thirds).
Seriously—this cake disappears faster than you can say “holiday dessert.”
Ingredients for Cranberry Orange Bundt Cake
This cake is all about simple, fresh ingredients coming together in the most magical way. Here’s what you’ll need:
Dry Ingredients:
- 2 cups all-purpose flour (spooned and leveled—no packing!)
- 1 1/2 cups granulated sugar (yes, that’s the sweet spot!)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt (I like fine sea salt—it dissolves better)
- 1 cup fresh cranberries (not frozen—they’ll bleed too much)
- 1 tbsp finely grated orange zest (from about 1 large orange)
Wet Ingredients:
- 1/2 cup unsalted butter, softened (take it out 1 hour ahead!)
- 2 large eggs (room temp—they mix in smoother)
- 1/2 cup orange juice (freshly squeezed if you can—it makes a difference)
- 1/2 cup sour cream (full-fat for maximum moisture)
- 1 tsp vanilla extract (the real stuff, please!)
Pro tip: Measure everything before you start mixing. Trust me, it keeps the chaos to a minimum when you’re in the baking zone.
Ingredient Substitutions
No sour cream? Plain yogurt works just fine. Need it gluten-free? Swap in a 1:1 gluten-free flour blend. For dairy-free, use coconut oil instead of butter and coconut yogurt. And if you must use frozen cranberries, toss them in flour first to prevent sinking. Easy peasy!
How to Make Cranberry Orange Bundt Cake
Ready to bake the most gorgeous, flavorful cake? Here’s how it all comes together—just follow these simple steps:
- Preheat your oven to 350°F (175°C) and generously grease your bundt pan. (I use butter and a dusting of flour—no sticking allowed!)
- Whisk the dry ingredients—flour, sugar, baking powder, baking soda, and salt—in a big bowl. Toss in the cranberries and orange zest so they’re evenly coated. This keeps them from sinking to the bottom.
- Beat the wet ingredients—butter, eggs, orange juice, sour cream, and vanilla—until smooth. Don’t overmix! A few lumps are totally fine.
- Combine wet and dry with a gentle hand. Stir just until the flour disappears—overmixing = tough cake, and we want tender!
- Pour into the pan and bake for 45-50 minutes. It’s done when golden, pulling away from the edges, and a toothpick comes out clean.
- Cool for 10 minutes in the pan, then flip onto a rack. Hold your breath—that first peek at the beautiful design is pure joy!
Pro Tips for the Perfect Cake
- Tap the pan before baking to release air bubbles—no tunnels in your cake!
- Rotate halfway if your oven heats unevenly (mine does—annoying but worth it).
- Don’t rush cooling—waiting those 10 minutes means your cake won’t break when you flip it.
- Dust with powdered sugar right before serving for that snowy holiday look.
Serving and Storing Cranberry Orange Bundt Cake
This cake is gorgeous straight from the pan, but I love dressing it up! A snowy dusting of powdered sugar right before serving makes it extra festive. Feeling fancy? Whisk together powdered sugar and orange juice for a simple glaze—drizzle it over while the cake’s still slightly warm so it soaks in.
To store, just cover it with a cake dome or wrap tightly at room temp—it stays moist for 3 days (if it lasts that long!). For longer storage, freeze whole or sliced with parchment between layers for up to a month. Thaw overnight on the counter—it’ll taste just-baked!
Cranberry Orange Bundt Cake Variations
Once you’ve mastered the classic version, try these fun twists—they’re all winners in my book!
- Nutty crunch: Fold in 1/2 cup chopped walnuts or pecans with the cranberries for extra texture.
- Citrus swap: Use lemon zest and juice instead of orange for a brighter, tangier vibe.
- Mini magic: Bake in a mini Bundt pan—just reduce baking time to 25-30 minutes.
- Spiced up: Add 1/2 tsp cinnamon and 1/4 tsp cardamom to the dry ingredients for cozy warmth.
Honestly? I’ve made them all, and my family argues over which is best. Happy baking experiments!
Nutrition Information
Nutritional values can vary based on specific ingredients and portion sizes, but here’s a general idea of what you’re looking at per slice:
- Calories: 280
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Sugar: 20g
- Protein: 4g
- Cholesterol: 55mg
- Sodium: 180mg
Remember, these are estimates—your results might differ slightly depending on your ingredients. But hey, it’s cake, so let’s enjoy it guilt-free, shall we?
FAQs About Cranberry Orange Bundt Cake
Got questions? I’ve got answers! Here are the ones I get asked most about this cake:
Can I use frozen cranberries?
You can, but toss them in flour first to prevent sinking. They’ll bleed more color than fresh—still tasty, just less pretty!
How to prevent sticking?
Grease every nook of your pan with butter, then dust with flour. That 10-minute cooling time before flipping? Non-negotiable for a clean release.
Can I make it ahead?
Absolutely! Bake it 1-2 days before—it gets moister. Or freeze it (unglazed) for a month. Just thaw overnight on the counter like a holiday miracle.
For more delicious recipes and inspiration, check out our Pinterest page.
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Irresistible Cranberry Orange Bundt Cake in 6 Simple Steps
- Total Time: 1 hour 5 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A moist and flavorful bundt cake with the perfect balance of tart cranberries and sweet orange.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup fresh cranberries
- 1 tbsp orange zest
- 1/2 cup orange juice
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a bundt pan.
- Whisk flour, sugar, baking powder, baking soda, and salt in a bowl.
- Mix in cranberries and orange zest.
- In another bowl, beat butter, eggs, orange juice, sour cream, and vanilla.
- Combine wet and dry ingredients until just mixed.
- Pour batter into the pan and bake for 45-50 minutes.
- Cool for 10 minutes before removing from the pan.
Notes
- Use fresh cranberries for best flavor.
- Adjust baking time if using frozen cranberries.
- Dust with powdered sugar before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
