This Cranberry Orange Bundt Cake is everything you want in a cozy-yet-refreshing dessert. It’s sweet, tangy, and bursting with citrusy brightness and juicy cranberry pops in every bite. Imagine the smell of orange zest and warm vanilla wafting through your kitchen, and a golden, moist cake emerging from the oven beautifully domed and ready to impress. Oh yes, this one’s a total showstopper.

Whether you’re making it for the holidays, brunch with friends, or just because you’ve got some cranberries and oranges lying around, this cake will make you feel like a baking rockstar. It’s one of those recipes that’s simple to whip up but looks and tastes like it came from a bakery. Trust me you’re going to fall in love with every single slice.

Why You’ll Love Cranberry Orange Bundt Cake

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile: Perfect for breakfast, brunch, dessert, or even as a gift this cake fits in everywhere.

Budget-Friendly: Uses simple pantry staples and fresh fruit that won’t break the bank.

Quick and Easy: No complicated techniques just mix, bake, and enjoy.

Customizable: Add a glaze, nuts, or even white chocolate chips if you’re feeling fancy.

Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients in Cranberry Orange Bundt Cake

This cake is proof that a few well-chosen ingredients can create magic:

All-Purpose Flour: The backbone of the cake, giving it structure and a tender crumb.

Granulated Sugar: Adds sweetness and helps balance the tartness of the cranberries.

Baking Powder & Baking Soda: These work together to lift the cake and keep it light and fluffy.

Salt: Just a pinch to enhance all the other flavors.

Butter: For that rich, melt-in-your-mouth texture.

Eggs: Bind everything together and add moisture.

Fresh Orange Juice & Zest: These bring bright citrus flavor and a gorgeous aroma that fills the kitchen.

Vanilla Extract: Rounds out the flavors with a warm, sweet undertone.

Sour Cream or Greek Yogurt: Keeps the cake ultra-moist and slightly tangy.

Fresh or Frozen Cranberries: The tart bursts that make this cake exciting and delicious.

Optional Glaze (Powdered Sugar + Orange Juice): A glossy, citrusy drizzle that takes it over the top.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment: Start by preheating your oven to 350°F (175°C). This helps ensure your cake bakes evenly.

Combine Ingredients: In one bowl, whisk together the dry ingredients flour, baking powder, baking soda, and salt. In another, cream the butter and sugar until light and fluffy. Add eggs one at a time, then mix in orange juice, zest, sour cream, and vanilla.

Prepare Your Cooking Vessel: Grease a Bundt pan thoroughly with butter or baking spray. Make sure to get into all the grooves to prevent sticking.

Assemble the Dish: Gently fold the dry ingredients into the wet mixture until just combined. Fold in the cranberries last to prevent them from bleeding color. Pour the batter into the prepared Bundt pan and smooth the top.

Cook to Perfection: Bake for 50–60 minutes, or until a toothpick inserted comes out clean. The top should be golden and slightly cracked.

Finishing Touches: Let the cake cool in the pan for 10–15 minutes, then carefully invert onto a wire rack to cool completely. Once cool, drizzle with the optional orange glaze.

Serve and Enjoy: Slice and serve as-is, or with a dollop of whipped cream or scoop of vanilla ice cream for extra indulgence.

Nutrition Facts:
Servings: 12
Calories per serving: 320

Preparation Time
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

How to Serve Cranberry Orange Bundt Cake

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
– Serve with hot coffee or orange-spiced tea for a cozy afternoon treat
– Add a dusting of powdered sugar for a snowy, festive look
– Pair with vanilla or orange-flavored ice cream for a delicious dessert
– Top with candied orange slices for a beautiful presentation
– Serve alongside a fruit salad or yogurt parfait for a brunch spread

Additional Tips

Here are some extra tips to help you get the most out of this recipe:
– Toss cranberries with a little flour before folding them in to prevent sinking
– Use room temperature ingredients for a smoother batter
– Don’t overmix just combine until there are no streaks of flour
– Let the cake cool completely before glazing to avoid melting
– Use fresh-squeezed orange juice for the best flavor
– Add chopped pecans or walnuts for crunch
– Store leftovers covered at room temp for 2 days or in the fridge for 5
– Freeze slices individually wrapped for easy future snacking
– Try using a mini Bundt pan for personal-sized cakes
– Glaze with cream cheese frosting if you want something richer

FAQ’s

1. Can I use frozen cranberries?
Yes! Just toss them in frozen no need to thaw. They hold their shape better that way.

2. What kind of oranges work best?
Navel oranges are great, but any sweet variety will do. Just make sure they’re juicy and fresh.

3. Can I make this cake ahead of time?
Absolutely! It keeps well for several days and the flavor actually improves overnight.

4. Can I add a glaze to the cake?
Yes, a simple mix of powdered sugar and orange juice makes a bright, beautiful glaze.

5. How do I prevent the cake from sticking to the pan?
Make sure to grease the Bundt pan really well use baking spray with flour for best results.

6. Can I use dried cranberries instead of fresh?
You can, but soak them in warm water or orange juice first to plump them up.

7. How long should I let the cake cool before serving?
At least 30 minutes after removing from the pan to let it set fully and slice cleanly.

8. Can I use yogurt instead of sour cream?
Yes, Greek yogurt works beautifully and keeps the cake moist.

9. Is it okay to reduce the sugar?
A little reduction is fine, but too much will affect texture and flavor.

10. How should I store leftovers?
Wrap tightly in plastic or keep in an airtight container at room temp for 2 days, or refrigerate for up to 5.

Conclusion

There’s something magical about the combo of tart cranberries and sweet orange it’s like a flavor love story that just works. This Cranberry Orange Bundt Cake is the kind of dessert that feels special but is secretly super easy to make. It’s perfect for holidays, weekends, or any time you want a slice of something comforting and a little bit fancy. Bake it once and you’ll be hooked.

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