The Magic of Cranberry Orange Bundt Cake

The first time I attempted a cranberry orange bundt cake, my kitchen looked like a war zone. Fresh cranberries had rolled under the refrigerator, orange zest covered my countertops, and a fine mist of powdered sugar dusted everything in sight. But the moment that cake emerged from the oven – golden brown, fragrant, and perfect – I knew I’d stumbled upon something special.

Why This Cranberry Orange Bundt Cake Will Steal Your Heart

There’s something almost magical about the pairing of tart cranberries and bright citrus. While chocolate cakes might get all the glory, this unlikely combination creates a symphony of flavors that dance on your tongue. The fresh cranberries burst during baking, creating pockets of tartness that complement the sweet, orange-scented crumb. It’s the cake that makes people pause mid-bite and ask, “What is that wonderful flavor?”

The Secret to Perfect Balance

After countless iterations, I’ve learned that the key lies in the balance. Too many cranberries and you’ll pucker your lips. Too much orange and you’ll lose the subtle warmth of the vanilla-scented cake. The sweet spot? A generous cup and a half of fresh cranberries (never dried – trust me on this) and the zest of two whole oranges. Don’t skimp on the zest – it’s where all that gorgeous citrus oil lives.

What You’ll Need for Cranberry Orange Bundt Cake

For the Cake:

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 2 oranges, zested and juiced
• 1 cup whole milk
• 1 1/2 cups fresh cranberries
• 1 teaspoon vanilla extract

For the Orange Glaze:

• 2 cups powdered sugar
• 3-4 tablespoons fresh orange juice
• 1 teaspoon orange zest

The Dance of Making It Happen

1. Start with the Prep Before you do anything else, preheat your oven to 350°F (175°C). Here’s a tip I learned the hard way: spray your bundt pan thoroughly with baking spray containing flour, or butter and flour it meticulously. Those gorgeous bundt pan ridges can be cake’s worst enemy if not properly prepared.

2. The Dry Team In a medium bowl, whisk together your flour, baking powder, and salt. I like to do this first and set it aside – it’s like setting the stage for what’s to come.

3. The Main Event This is where the magic happens. Beat your softened butter (and please, let it truly soften at room temperature) with the sugar until it’s light and fluffy – about 3-4 minutes. Don’t skimp on this step! It’s what gives your cake that heavenly texture.

4. Building the Batter Add your eggs one at a time, beating well after each addition. Then mix in the vanilla extract, orange zest, and juice. Now alternate adding your dry ingredients and milk, starting and ending with the flour mixture. Finally, fold in those beautiful fresh cranberries.

5. Into the Pan Pour the batter into your prepared pan, smoothing the top. Give the pan a couple of gentle taps on the counter to release any air bubbles.

6. The Waiting Game Bake for 50-60 minutes, or until a skewer comes out clean. Let it cool in the pan for 15 minutes before inverting onto a wire rack.

Make It Your Own

Everyone’s kitchen tells a different story, so here’s how you can customize this recipe:

• Swap half the cranberries for blueberries for a less tart cake
• Add 1/2 cup of chopped pecans or walnuts for crunch
• Use lemon instead of orange for a different citrus twist
• Make it boozy by adding 2 tablespoons of Grand Marnier to the batter

Troubleshooting Tips

• If your cake sticks: Let it cool for 5 more minutes in the pan, then try again. Sometimes patience is all you need.
• If the top browns too quickly: Tent with foil halfway through baking.
• If your glaze is too thick/thin: Add orange juice/powdered sugar by the teaspoon until you reach the desired consistency.

Storage Secrets

This cake actually gets better over the first 24 hours as the flavors meld. Store it covered at room temperature for up to 3 days, or freeze unglazed for up to 3 months. If freezing, wrap well in plastic wrap and then foil.

Remember the golden rule of bundt cakes: the pan is everything. Invest in a good-quality non-stick bundt pan – it’s worth every penny when your cake slides out perfectly every time.

And if your first attempt isn’t picture-perfect? Remember that every baker has stories of cakes that stuck to the pan or glazes that went wrong. It’s all part of the journey – and trust me, even an imperfect cranberry orange bundt cake is still pretty wonderful with a cup of coffee and good company.

Final Tips for Success:

• Room temperature ingredients really do make a difference
• Don’t overmix once you start adding the flour
• Fresh cranberries work better than dried
• The cake should be just slightly golden on top when done
• Let the cake cool completely before glazing

Now go forth and bake! Your kitchen is about to smell amazing, and someone’s day will get a lot better.

Making Memories, One Slice at a Time

I now make this cake every year between Thanksgiving and New Year’s. It’s become part of our family’s story – the cake that appears at holiday brunches, the one my daughter’s friends request by name, the recipe I’ve hastily scribbled on more notecards than I can count. Sometimes I dress it up with a orange-vanilla glaze, other times I let its simple beauty shine through with just a dusting of powdered sugar.

Beyond the Recipe

What makes this cake truly special isn’t just its ingredients – it’s how it brings people together. It’s the kind of bake that fills your home with an aroma that draws everyone to the kitchen. It’s perfect for those lazy weekend mornings when neighbors drop by unexpectedly, or for wrapping in parchment paper and delivering to a friend who needs cheering up.

The best part? Like many of life’s sweetest pleasures, this cake gets better with time. The flavors deepen and meld overnight, making it ideal for busy hosts who need to prep ahead. Though leftovers are rare in my house– something about those bright cranberries peeking through the slices makes everyone reach for seconds.

So the next time you’re staring at those bags of cranberries in the produce section, wondering if you should try something new, take it from someone who once doubted: grab those berries, buy an extra orange or two, and prepare to start your own delicious tradition. Your kitchen might get a little messy in the process, but the best memories usually do.

And if your first attempt isn’t picture-perfect? Remember that every baker has stories of cakes stuck to the pan or glazes that went wrong. It’s all part of the journey – and trust me, even an imperfect cranberry orange bundt cake is still pretty wonderful with a cup of coffee and good company.

Cranberry Orange Bundt Cake | 5-Star Easy Holiday Success

Print Recipe

A perfectly moist bundt cake bursting with fresh cranberries and bright orange zest, crowned with a luscious orange glaze. This show-stopping dessert combines tart cranberries with sweet citrus for an irresistible holiday treat.

• Total Time: 1 hour 20 minutes
• Yield: 12 slices 1x

Ingredients

Scale 1x2x3x

For the Cake:

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 2 oranges, zested and juiced (about 1/2 cup juice)
• 1 cup whole milk
• 1 1/2 cups fresh cranberries
• 1 teaspoon vanilla extract

For the Orange Glaze:

• 2 cups powdered sugar
• 3–4 tablespoons fresh orange juice
• 1 teaspoon orange zest

Instructions

1. Preheat oven to 350°F (175°C). Generously grease and flour a 10-inch bundt pan.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl or stand mixer, cream butter and sugar until light and fluffy, about 3-4 minutes.
4. Beat in eggs one at a time, incorporating well after each addition.
5. Mix in vanilla extract, orange zest, and orange juice.
6. Gradually add the flour mixture to the wet ingredients, alternating with milk, beginning and ending with flour (3 parts flour, 2 parts milk).
7. Fold in fresh cranberries gently.
8. Pour batter into prepared bundt pan, smoothing the top.
9. Bake for 50-55 minutes, or until a skewer inserted comes out clean.
10. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.

For the Glaze:

1. Mix powdered sugar, orange juice, and zest until smooth.
2. Pour over cooled cake.

Notes

• Ensure all ingredients are at room temperature before starting
• Don’t overmix once flour is added
• Fresh cranberries work better than dried
• Cake can be made 1 day ahead
• Store covered at room temperature for up to 3 days

• Author: Amian
• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Category: Cookies, Baking, Desserts
• Method: Special Occasion: Christmas, Thanksgiving, Winter Holidays
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 12 servings
• Calories: 386 kcal
• Sugar: 42 g
• Fat: 14 g
• Carbohydrates: 62 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 82 mg

Keywords: bundt cake, cranberry orange cake, holiday dessert, Christmas cake, winter dessert

If you enjoy this bundt cakes, our rich Classic Vanilla Graduation Cakes offers another elegant option for entertaining.