I started baking Cranberry Orange Bundt Cake on one of those afternoons when the sky looks like it forgot how to be sunny. You know the vibe. Cold hands, warm oven, and the kind of craving that is not exactly cookies, not exactly pie. Something sliceable. Something pretty enough to leave on the counter and “accidentally” walk past three times.
This Cranberry Orange Bundt Cake hits that sweet spot: bright citrus perfume the second you zest the orange, little pops of tart cranberry, and a soft crumb that feels plush without being heavy. The best part is it tastes like you tried really hard, even though it is mostly a matter of mixing well and not rushing the cooling step. I have learned that lesson the sticky way.
And since we are leaning into Bundt Desserts today, I will say this: bundt cakes are the cozy sweaters of baking. They are forgiving, they travel well, and they make the kitchen smell like you have your life together.
Cranberry Spice Bundt Cake vibes: flavor notes and what you need
Even if you are making the classic Cranberry Orange Bundt Cake, a tiny whisper of warm spice makes the citrus taste even brighter. Think cinnamon in the background, not a full-on spice cake situation. It is one of my favorite tricks for fruit based cakes because it adds “holiday” without shouting.
Here is what you will need. Keep your butter, eggs, and sour cream at room temperature if you can. Cold ingredients make the batter fight you, and bundt pans are not the place for drama.
Ingredients (Cranberry Orange Bundt Cake)
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon (optional, for Cranberry Spice Bundt Cake warmth)
- 1/2 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 3 large eggs, room temperature
- 1 cup sour cream, room temperature (or plain Greek yogurt)
- Zest of 1 large orange (about 1 tablespoon)
- 1/3 cup fresh orange juice
- 1 1/2 cups fresh cranberries (or frozen, do not thaw)
- 1 tablespoon flour (to toss with cranberries)
Orange glaze
- 1 cup powdered sugar
- 2 to 3 tablespoons orange juice (add slowly)
- 1/2 teaspoon orange zest (optional, extra punch)
Dessert Bundt Cake method (with an upside-down option)
Preheat your oven to 350 F. Grease a 10 to 12 cup bundt pan very well, then lightly flour it. I like to tilt and tap the pan so the flour gets into the grooves, because those grooves are where cakes love to cling.
In a medium bowl, whisk the flour, baking powder, salt, and cinnamon. In a separate large bowl, cream the butter and sugar until it looks lighter and a bit fluffy, about 3 to 4 minutes. Add eggs one at a time, mixing after each. Stir in sour cream, orange zest, and orange juice just until smooth.
Toss the cranberries with 1 tablespoon flour (this helps keep them from sinking). Fold them into the batter gently. Pour into the pan and smooth the top. Bake 50 to 60 minutes, until a toothpick comes out clean or with just a few moist crumbs.
Cool the cake in the pan for 10 to 15 minutes, then invert onto a rack. Let it cool completely before glazing. For the glaze, whisk powdered sugar with orange juice until it is thick but pourable. Drizzle and let it set for 10 minutes before slicing.
If you love the look of Cranberry Orange Upside Down Bundt Cake, you can sprinkle a thin layer of sugar into the greased pan and add a small handful of cranberries before the batter goes in. It creates a jewel-like top once you flip it, and it feels very “special occasion” without extra work.
Pro tips for Little Bundt Cake Recipes and clean slices
- Do not rush the cool down: A warm Cranberry Orange Bundt Cake is delicate and more likely to stick or tear.
- Zest first, then juice: It is easier, and you get more fragrance into the batter.
- Watch the cranberries: If using frozen, keep them frozen until folding in.
- For mini bundts: Start checking at 18 to 22 minutes, depending on pan size.
Variations (including Cranberry Pound Cake With Berry Swirl)
- Berry swirl: Warm 1/2 cup mixed berries with 1 tablespoon sugar, mash, cool, then swirl into the batter for a Cranberry Pound Cake With Berry Swirl feel.
- Nutty crunch: Fold in 1/2 cup chopped pecans for extra texture.
- Extra spice: Add 1/4 teaspoon nutmeg for more Christmas Desserts Bundt Cakes energy.
Troubleshooting tips
- Cake stuck in the pan: Let it cool 10 minutes, then gently loosen edges with a thin silicone spatula and try again.
- Dry cake: It likely baked a little long; check early and pull when crumbs are moist, not wet.
- Glaze disappears: The cake was still warm. Wait until fully cool so the glaze sets on top.
Ingredient substitutions (Recipes With Cranberry friendly)
- Sour cream: Plain Greek yogurt works well and keeps the crumb tender.
- Fresh cranberries: Frozen cranberries are fine; do not thaw.
- Orange: Swap in clementine zest and juice for a sweeter citrus twist.
Storage and serving suggestions
Store Cranberry Orange Bundt Cake covered at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, wrap slices tightly and freeze up to 2 months. To serve, I love it slightly cool with coffee, or warmed for 10 seconds so the orange aroma wakes up again.
FAQs for Cranberry Orange Bundt Cake
1. Can I make Cranberry Orange Bundt Cake the day before?
Yes, and it is honestly better the next day because the flavors settle in.
2. Can I use dried cranberries?
You can, but the cake will be sweeter. If you do, reduce sugar by 2 to 3 tablespoons and consider adding a splash more orange juice.
3. How do I keep cranberries from sinking?
Toss them with a little flour and fold them in gently, right at the end.
4. What bundt pan size works best?
A 10 to 12 cup bundt pan is ideal for this batter without overflow.
5. Can I skip the glaze?
Absolutely. A simple dusting of powdered sugar is lovely and less sweet.
6. How do I know it is done without drying it out?
Start checking at 50 minutes. Pull it when a toothpick has moist crumbs, not wet batter.
Cranberry Orange Bundt Cake
Equipment
- 10 to 12 cup Bundt pan
- Mixing bowls
- Hand mixer or stand mixer
- Microplane zester
- Wire cooling rack
Ingredients
- 2 1/2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1/2 teaspoon Fine salt
- 1 teaspoon Ground cinnamon Optional
- 1/2 cup Unsalted butter Softened
- 1 1/4 cups Granulated sugar
- 3 Large eggs Room temperature
- 1 cup Sour cream Room temperature (or plain Greek yogurt)
- 1 tablespoon Orange zest From 1 large orange, about 1 tablespoon
- 1/3 cup Orange juice Fresh squeezed if possible
- 1 1/2 cups Cranberries Fresh or frozen (do not thaw)
- 1 tablespoon Flour To toss with cranberries
- 1 cup Powdered sugar For glaze
- 2 tablespoons Orange juice For glaze, add up to 3 tablespoons as needed
Instructions
- Preheat oven to 350 F. Grease and flour a Bundt pan thoroughly.
- Whisk flour, baking powder, salt, and optional cinnamon in a bowl.
- Cream butter and sugar until lighter and fluffy, about 3 to 4 minutes.
- Add eggs one at a time, mixing after each. Mix in sour cream, orange zest, and orange juice just until smooth.
- Toss cranberries with 1 tablespoon flour, then fold into the batter gently.
- Pour batter into pan and bake 50 to 60 minutes, until a toothpick comes out clean or with moist crumbs.
- Cool 10 to 15 minutes in the pan, then invert onto a rack and cool completely.
- Whisk powdered sugar with orange juice until thick but pourable, then drizzle over the cooled cake.
Notes
- For best texture, use room temperature eggs, butter, and sour cream.
- If using frozen cranberries, keep them frozen until folding in.
- Glaze only after the cake is fully cool so it sets nicely.
