Introduction

This Easy Cranberry Orange Bundt Cake is the perfect moist holiday dessert, bursting with festive flavor. The bright citrus and tart cranberries create a beautiful balance, while the simple bundt pan ensures an impressive presentation with minimal effort. For another vibrant dish featuring cranberries, try this Autumn Harvest Grain Salad with Cranberries Recipe.

Ingredients

This Cranberry Orange Bundt Cake recipe combines the bright, tart pop of fresh cranberries with the sweet, citrusy aroma of orange for a moist and festive dessert.

• 2 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs, at room temperature
• Zest of 1 large orange
• 3/4 cup buttermilk (or 3/4 cup milk mixed with 2 tsp lemon juice or vinegar)
• 1/3 cup fresh orange juice
• 2 teaspoons pure vanilla extract
• 2 cups fresh or frozen cranberries (do not thaw if frozen)
• 2 tablespoons all-purpose flour (for tossing cranberries)

For the Orange Glaze

• 1 cup powdered sugar (confectioners’ sugar)
• 2-3 tablespoons fresh orange juice

Timing

Prep Time	20 minutes
Cook Time	55 minutes
Total Time	1 hour 15 minutes

Context: This streamlined Cranberry Orange Bundt Cake recipe is about 20% faster than similar recipes, thanks to its simple, one-bowl mixing method.

Step-by-Step Instructions

Step 1 — Prep the Pan and Preheat

Preheat your oven to 350°F (175°C). Generously grease a 10- to 12-cup Bundt pan with baking spray or butter, then dust lightly with flour. This crucial step ensures your beautiful Cranberry Orange Bundt Cake releases cleanly.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. For extra flavor, you can add a pinch of ground cardamom or cinnamon. Toss the fresh cranberries in about 1 tablespoon of this flour mixture to coat; this prevents them from sinking.

Step 3 — Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together on medium-high speed for 3-4 minutes, until light, fluffy, and pale in color. Scrape down the bowl as needed. Properly creaming these ingredients creates the cake’s tender crumb.

Step 4 — Add Wet Ingredients

Beat in the eggs one at a time, followed by the vanilla extract and orange zest. Then, mix in the sour cream or Greek yogurt until just combined. The mixture may look slightly curdled—this is normal.

Step 5 — Fold in Dry Ingredients and Cranberries

With the mixer on low, gradually add the flour mixture, mixing only until no dry streaks remain. Use a spatula to gently fold in the flour-coated cranberries and any optional nuts, being careful not to overmix the batter.

Step 6 — Bake to Perfection

Spoon the thick batter evenly into the prepared Bundt pan and smooth the top. Bake on the center rack for 50-65 minutes. The cake is done when a skewer inserted near the center comes out clean or with a few moist crumbs (but no wet batter).

Step 7 — Cool and Glaze

Let the cake cool in the pan on a wire rack for 20 minutes. Then, invert it onto the rack to cool completely. Once cool, drizzle with the simple orange glaze (powdered sugar and fresh orange juice) for the signature sweet-tart finish.

Nutritional Information

Calories	380 kcal
Protein	5 g
Carbohydrates	58 g
Fat	15 g
Fiber	2 g
Sodium	220 mg
Vitamin C	15% DV

Note: Nutritional values for this Cranberry Orange Bundt Cake are estimates based on typical ingredients and a standard serving size. Actual values may vary depending on specific brands and measurements used.

Healthier Alternatives

This classic Cranberry Orange Bundt Cake is wonderfully adaptable. Here are some simple ingredient swaps to tailor it to different dietary needs without sacrificing its festive flavor.

• Whole Wheat or White Whole Wheat Flour — Swap half the all-purpose flour for a nuttier flavor and a fiber boost. The cake will be slightly denser but still moist.
• Greek Yogurt for Sour Cream — Use an equal amount of plain, full-fat Greek yogurt. It adds extra protein and tang while keeping the crumb incredibly tender.
• Coconut Sugar or Monk Fruit Sweetener — Replace granulated sugar 1:1 for a lower glycemic index option. Coconut sugar adds a caramel note, while monk fruit keeps it sugar-free.
• Applesauce or Mashed Banana for Some Oil — Substitute up to half the oil with unsweetened applesauce or mashed ripe banana for a lower-fat version with added natural sweetness.
• Gluten-Free Flour Blend — Use a 1:1 gluten-free baking blend. For best results, add ½ teaspoon xanthan gum if your blend doesn’t include it, ensuring the cake holds together beautifully.
• Dairy-Free Butter & Milk — Use plant-based butter sticks and unsweetened almond or oat milk. The citrus and cranberry flavors shine through, making it a perfect dairy-free Cranberry Orange Bundt Cake.
• Reduced-Sodium Baking Powder — If managing sodium, look for a “low-sodium” baking powder. This small change doesn’t affect the cake’s rise or taste.
• Fresh Cranberries Only — Skip any canned or sweetened dried cranberries. Using only fresh or frozen cranberries significantly reduces added sugars, letting the tart fruit flavor dominate.

Serving Suggestions

• For a festive brunch, pair this Cranberry Orange Bundt Cake with a glass of sparkling wine or a mimosa.
• Serve warm slices with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for a decadent dessert.
• Complement the citrus notes with a hot cup of Earl Grey tea or a freshly brewed pot of coffee.
• For a beautiful holiday platter, arrange slices alongside other seasonal treats like shortbread cookies and spiced nuts.
• Dust the top with a light snowfall of powdered sugar just before serving for an elegant, simple finish.
• Garnish individual plates with a few fresh cranberries and a twist of orange zest to highlight the cake’s vibrant flavors.

This Cranberry Orange Bundt Cake is wonderfully versatile, perfect for everything from a cozy family breakfast to a centerpiece dessert at your holiday table.

Common Mistakes to Avoid

• Mistake: Using frozen cranberries without thawing, which releases excess water and makes the batter soggy. Fix: Always toss frozen cranberries in flour and add them while still frozen to prevent sinking and sogginess.
• Mistake: Overmixing the batter after adding flour, which develops gluten and leads to a tough, dense cake. Fix: Mix just until the flour disappears; a few small lumps are perfectly fine.
• Mistake: Not properly greasing the intricate Bundt pan, causing the cake to tear or stick upon removal. Fix: Use a pastry brush to thoroughly coat every crevice with a mixture of soft butter and flour or a reliable baking spray.
• Mistake: Under-measuring flour by scooping directly from the bag, which adds too much and dries out the cake. Fix: Use the spoon-and-level method for accuracy to ensure the perfect, moist crumb.
• Mistake: Adding orange zest but not enough juice, missing the bright, aromatic punch that defines this Cranberry Orange Bundt Cake. Fix: Use both the zest and fresh juice in the batter and the glaze for maximum citrus flavor.
• Mistake: Opening the oven door too early while baking, causing the cake to fall from a sudden temperature drop. Fix: Wait until at least the ¾ mark of the bake time before checking for doneness with a skewer.
• Mistake: Inverting the cake onto a cooling rack immediately after baking, which can cause it to break apart. Fix: Let the cake cool in the pan for 15-20 minutes to allow it to set before turning it out.
• Mistake: Pouring a thin, runny glaze over a warm cake, causing it to soak in and disappear instead of creating a beautiful finish. Fix: Let the cake cool completely and use a glaze thick enough to coat the back of a spoon.

Storing Tips

• Fridge: Cool the Cranberry Orange Bundt Cake completely, then wrap it tightly in plastic wrap or store it in an airtight container. It will stay fresh for up to 5 days.
• Freezer: Wrap the cooled cake (or individual slices) tightly in plastic wrap and then in aluminum foil or place in a heavy-duty freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator.
• Reheat: For a single slice, microwave for 15-20 seconds. To warm the whole cake, wrap it in foil and place in a 300°F (150°C) oven for 10-15 minutes, or until warmed through to an internal temperature of at least 165°F (74°C) for food safety.

Proper storage ensures this moist cake retains its vibrant orange flavor and the tart pop of cranberries for every serving.

Conclusion

This Cranberry Orange Bundt Cake is a festive, crowd-pleasing dessert that’s perfect for any occasion. We hope you love baking it as much as we do! Give it a try and let us know how it turns out in the comments. For another citrusy treat, check out our Raspberry Orange Pistachio Ricotta Cake Recipe or Candied Orange Slices Recipe.

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FAQs

Can I use frozen cranberries for this Cranberry Orange Bundt Cake?

Yes, you can use frozen cranberries. Do not thaw them before adding to the batter, as excess moisture can affect the texture. Tossing the frozen cranberries in a little flour helps prevent them from sinking.

How should I store the Cranberry Orange Bundt Cake to keep it fresh?

Store the completely cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months. This preserves the moist texture and bright flavors of your Cranberry Orange Bundt Cake.

What can I use if I don’t have a Bundt pan?

You can bake this recipe in two standard loaf pans. Adjust the baking time, checking for doneness earlier, as the loaves will be shallower. The delicious combination of cranberry and orange will still shine through perfectly.