Cranberry Orange Bundt Cake
Bright, zesty, and festive — this cranberry orange bundt cake is the perfect balance of tart cranberries and sweet citrus, wrapped in a soft, moist crumb.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp orange zest (about 1 large orange)
- ½ cup fresh orange juice
- 1 cup sour cream (or plain Greek yogurt)
- 1 tsp vanilla extract
- 2 cups fresh or frozen cranberries (tossed in 1 tbsp flour)
For the Orange Glaze:
- 1 cup powdered sugar
- 2–3 tbsp orange juice
- Extra zest for garnish
Step-by-Step Instructions
- Prep the pan & oven:
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan well to prevent sticking. You can also use a baking spray with flour included for extra security. - Mix dry ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. - Cream butter & sugar:
In a large mixing bowl, beat butter and sugar until light and fluffy (about 2–3 minutes). This step helps create a soft cake texture. - Add eggs & flavoring:
Beat in the eggs, one at a time, scraping down the sides as needed. Add the orange zest, orange juice, vanilla, and sour cream. Mix until combined. - Combine wet & dry:
Slowly add the dry mixture to the wet ingredients, mixing just until combined. Do not overmix or the cake may turn dense. - Fold in cranberries:
Toss cranberries in flour to keep them from sinking. Gently fold them into the batter. This gives you beautiful bursts of tart cranberry in every slice. - Bake:
Pour the batter evenly into the prepared bundt pan. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean. - Cool completely:
Allow the cake to cool in the pan for 10 minutes, then carefully invert onto a wire rack. Let it cool fully before glazing. - Make the glaze:
Whisk together powdered sugar and orange juice until smooth and pourable. Drizzle over the cooled cake and sprinkle with extra zest for a pop of color.
Pro Tips
- Make ahead: This cake actually tastes even better the next day as the citrus flavor deepens.
- Storage: Store covered at room temperature for 2 days, or refrigerate up to 5 days.
- Swap-ins: Try substituting lemon juice and zest for a cranberry lemon twist. You can also add ½ cup chopped nuts for extra texture.
Nutrition (per serving, about 1/12 of cake)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 slice | 360 | 5g | 52g | 15g | 2g | 33g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
This cranberry orange bundt cake is a festive centerpiece that’s as gorgeous as it is delicious. Perfect for the holidays, family gatherings, or even as a cheerful treat with tea — this easy cake recipe is sure to impress every guest.