If you’re looking for a show-stopping dessert that’s bursting with bright flavors and cozy vibes, this Cranberry Orange Bundt Cake Recipe is exactly what you need. I absolutely love how the tart cranberries and zesty orange come together in a moist, tender Bundt cake that’s perfect for any occasion — whether it’s a holiday gathering, Sunday brunch, or just a sweet treat on a random Tuesday. Trust me, once you try it, you’ll be coming back to this recipe again and again.

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Why You’ll Love This Recipe

Bursting with Fresh Flavor: The combination of bright orange zest and tart cranberries creates a refreshing, vibrant cake.
Moist and Tender Texture: Thanks to the sour cream and careful mixing, this cake stays incredibly soft and moist.
Perfect Cinnamon Swirl: A hidden swirl of cinnamon and brown sugar adds a cozy surprise inside every slice.
Beautiful and Easy to Make: It’s baked in a Bundt pan for a stunning look but doesn’t require any complicated decorating skills.

A close-up of a slice of bundt cake held on a metal spatula above a white plate with remaining cake slices in the background, the cake has a golden-brown crust and light yellow interior filled with red berry pieces and a middle layer of brown crumbly streusel, topped with white icing that drips down the sides, all set against a white marbled background with a soft pink cloth partially visible at the bottom corner, photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Cranberry Orange Bundt Cake Recipe lies in using fresh, quality ingredients that complement each other perfectly. Fresh orange juice and zest give it brightness, while cranberries add tartness and color. Here’s what you’ll want to grab when you shop:

All-purpose flour: Use spooned and leveled flour for accurate measurement and a tender crumb.
Baking powder: Make sure it’s fresh for that reliable rise.
Salt: Balances the sweetness and enhances flavors.
Unsalted butter: Room temperature butter creams best with sugars for a fluffy texture.
Brown sugar: Packed tightly for that rich caramel note in both the cake and the cinnamon swirl.
Granulated sugar: Helps lighten the sweetness and texture.
Fresh orange zest: Adds vibrant citrus flavor — don’t skip it!
Eggs: Use large, room temperature eggs so they blend smoothly.
Sour cream: Adds moisture and a slight tang, making the cake super tender.
Vanilla extract: Pure vanilla gives the cake a warm, inviting aroma.
Milk: At room temperature for smooth mixing with dry ingredients.
Fresh orange juice: You’ll need this both in the batter and glaze — fresh is always best.
Cranberries: Fresh or frozen (do not thaw), cranberries lend that signature pop of tartness.
Cinnamon: Ground cinnamon adds warmth to the sugar swirl inside.
Confectioners’ sugar: For the sweet, smooth orange glaze on top.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this cake my own depending on the season or who I’m baking for — and you can totally do that too! This recipe is perfectly flexible, so don’t hesitate to swap a few things out or add your favorite flavors to make it uniquely yours.

Use Greek Yogurt Instead of Sour Cream: I frequently substitute plain Greek yogurt for sour cream to lighten the cake up a bit—same moistness, just a bit tangier.
Add Nuts: Sometimes, I toss in chopped pecans or walnuts for a lovely crunch that balances the softness.
Mixed Berries: If cranberries aren’t your thing, try raspberries or blueberries for a different but equally delicious twist.
Make it Gluten-Free: Use a gluten-free flour blend that measures cup-for-cup for the same texture and results.

How to Make Cranberry Orange Bundt Cake Recipe

Step 1: Prep and Mix Your Dry Ingredients

Start by preheating your oven to 350°F (177°C) and greasing a 10-inch Bundt pan really well; a light layer of butter and a dusting of flour works wonders to prevent sticking. In a large bowl, whisk together the flour, baking powder, and salt until evenly combined. This step helps give the cake an even rise and perfect crumb, so don’t rush it!

Step 2: Cream Butter, Sugars, and Orange Zest

In your mixer, beat the softened butter, brown sugar, granulated sugar, and fresh orange zest together for about 3 minutes until the mixture is light and fluffy. This creaming step is key — it traps air and sets a lovely base for your cake’s structure. If you haven’t creamed butter and sugar much before, here’s a tip: stop to scrape down the bowl edges a couple of times for an even mix.

Step 3: Add Eggs, Sour Cream, and Vanilla

Next, add the eggs one at a time, mixing just until combined after each addition. Then, beat in the sour cream and vanilla extract. At this point, the batter might look a little curdled — don’t worry! That’s totally normal, and it will come together once you add the dry ingredients.

Step 4: Combine Wet and Dry Ingredients with Juice and Milk

Pour your dry ingredients into the wet ingredients, add the milk and fresh orange juice, and mix on medium speed just until fully combined. Overmixing can make the cake dense, so stop as soon as everything looks smooth and uniform.

Step 5: Fold in Cranberries

Gently fold in the fresh or frozen (unthawed) cranberries with a spatula. This keeps the berries intact, so they don’t burst and turn your batter pink. I’ve found this makes the texture and appearance so much better!

Step 6: Create the Cinnamon Sugar Swirl

In a small bowl, mix the brown sugar and ground cinnamon. Pour half of the cake batter into your prepared Bundt pan, then carefully sprinkle the cinnamon sugar mixture evenly over the top — but keep it away from the edges to avoid it sticking to your pan when you invert the cake. Add the remaining cake batter on top, smoothing it out.

Step 7: Bake and Cool

Bake your Bundt cake for 55 to 70 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. This cake is dense and large, so ovens can vary on timing—don’t rush! Cool it in the pan for about an hour before carefully inverting it onto a wire rack to cool completely.

Step 8: Make and Drizzle the Orange Glaze

Whisk confectioners’ sugar with 3 tablespoons of fresh orange juice to make a smooth glaze. Adjust the consistency by adding more juice to thin it out or more sugar to thicken it, depending on your preference. Drizzle generously over the cooled cake for a glossy, citrusy finish—this is my favorite part!

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Pro Tips for Making Cranberry Orange Bundt Cake Recipe

Don’t Thaw Cranberries: Adding them frozen prevents the berries from bleeding into the batter and keeps their lovely red pops intact.
Watch Your Bake Time: Because this is a big, dense cake, it can be tricky to tell if it’s done; keep testing after 55 minutes and don’t rely solely on the timer.
Cream Butter and Sugars Well: The fluffier this mix gets, the lighter your cake will be — never rush this step!
Avoid Swirl Near Edges: Keep cinnamon sugar in the center so it won’t stick to the pan and break your beautiful cake when you invert it.

How to Serve Cranberry Orange Bundt Cake Recipe

A round bundt cake sits on a white plate over a white marbled surface. The cake has a golden-brown outer layer with white icing drizzled in vertical stripes from the top center to the edges. Inside, the cake is light yellow with many red cranberries scattered throughout. Two slices are cut and slightly pulled out to reveal the inside, and a few loose cranberries rest on the plate beside the cake. The background is softly blurred with a light pink cloth and a bowl of cranberries visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love adding a sprinkle of powdered sugar or sugared cranberries on top to amp up the festive vibe and give the cake some sparkle. A few fresh orange slices or sprigs of rosemary can also add a pretty, aromatic touch, especially if you’re serving this at a holiday gathering.

Side Dishes

This Bundt cake pairs beautifully with a dollop of whipped cream or just a simple scoop of vanilla ice cream. For brunch, try it alongside a cup of freshly brewed coffee or spiced tea — it’s a combination that always gets rave reviews from my family and friends.

Creative Ways to Present

For special occasions, I sometimes serve individual slices on pretty dessert plates finished with a drizzle of extra orange glaze and a few fresh cranberries scattered around. You can even add edible flowers for a fancy touch. It’s a simple way to turn a humble Bundt cake into a centerpiece dessert everyone will admire.

Make Ahead and Storage

Storing Leftovers

After enjoying your cake, cover leftovers tightly with plastic wrap or store in an airtight container. At room temperature, it stays fresh for up to 2 days — perfect if you’re planning to serve it over a weekend. For longer storage, refrigerate for up to a week, but be aware the glaze might thicken a bit.

Freezing

I’ve frozen this cake several times with great results. Just wrap it tightly in plastic wrap and foil before freezing, and it can last up to 3 months. When you’re ready to enjoy again, thaw it overnight in the refrigerator and bring it to room temperature before adding the orange glaze.

Reheating

To warm up slices, I usually heat them in the microwave for 15–20 seconds or pop them in a low oven (around 300°F) for 10 minutes. This helps bring out the fresh citrus aroma and makes the cake feel like it just came out of the oven.

FAQs

Can I use frozen cranberries in this Cranberry Orange Bundt Cake Recipe?

Absolutely! Use frozen cranberries straight from the freezer without thawing to prevent them from turning the batter pink and to maintain their shape. This also keeps the cake’s texture from becoming soggy.
What’s the best way to prevent the Bundt cake from sticking?

Greasing the pan thoroughly with butter or shortening, then dusting with flour, does the trick. I sometimes use a baking spray with flour included. Avoid letting the cinnamon sugar swirl go near the edges, as that can cause sticking when you invert your cake.
Can I make this cake dairy-free or vegan?

For a dairy-free version, you can substitute butter with a good plant-based margarine and use non-dairy yogurt instead of sour cream. For vegan, swap eggs with flax eggs or a commercial egg replacer. Keep in mind that these swaps may affect texture and flavor slightly.
How long does this cake keep fresh?

Freshly baked and glazed, it’s best enjoyed within 2 days stored at room temperature. If refrigerated, it can last up to a week but might firm up a bit. Always bring it to room temperature before serving for best flavor.
Can I make this cake ahead of time?

Yes! You can bake the cake a day or two ahead, store it tightly wrapped in the fridge, and add the orange glaze just before serving to keep it fresh and vibrant.

Final Thoughts

When I first tried this Cranberry Orange Bundt Cake Recipe, I knew I’d found a keeper. It strikes the perfect balance between tartness and sweetness, with a moist, tender crumb that’s just dreamy. My family goes crazy for it during the holidays, but honestly, it’s so good I bake it year-round. If you’re craving a dessert that’s both festive and comforting, give this recipe a try — I promise it’ll become one of your favorites, too.