If you’re looking for a show-stopping dessert that brings together bright citrus and tart berries in a moist, tender package, you’ve just found it. This Cranberry Orange Bundt Cake Recipe is one of those gems I love baking when I want to impress friends or simply treat myself to a slice (or two). With a cinnamon sugar swirl tucked inside and a glossy orange glaze drizzled on top, it’s not just stunning—it’s downright delicious. Stick around, and I’ll share everything you need to make this fan-freaking-tastic cake your next baking success!

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Why This Recipe Works

Balanced Flavors: Tangy cranberries and fresh orange zest brighten the buttery cake without overpowering it.
Moisture Magic: Sour cream and fresh orange juice keep the crumb perfectly moist and tender for days.
Swirled Cinnamon Sugar: Adds a warm, sweet surprise in every bite, elevating the flavor beyond a standard cake.
Simple Yet Stunning: A Bundt pan gives it a dramatic look, and the orange glaze ties it all together beautifully.

Cranberry Orange Bundt Cake, Cranberry Orange Cake, Orange Bundt Cake with Cranberries, Holiday Cranberry Cake, Moist Citrus Cranberry Cake - A single-layer bundt cake with a golden brown color and smooth texture is shown on a white plate. The cake is drizzled with white icing that flows down the ridges. Around the cake on the plate are fresh orange slices, small red sugared berries, and green fir branches for decoration. The setting is on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Cranberry Orange Bundt Cake Recipe plays a key role. From the fluffy flour base to the tart cranberries and zesty orange elements, these components work together to create a perfectly textured and flavorful cake. Here’s what you need and why it’s important to choose quality ingredients.

Cranberry Orange Bundt Cake, Cranberry Orange Cake, Orange Bundt Cake with Cranberries, Holiday Cranberry Cake, Moist Citrus Cranberry Cake - Flat lay of fresh whole bright orange oranges with textured peel and vibrant orange zest curls, deep red plump fresh cranberries with glossy skins, smooth pale yellow cubes of unsalted butter, rich golden brown packed light brown sugar, creamy white sour cream in a soft dollop, shiny fresh eggs with smooth brown shells, and light beige all-purpose flour dusted lightly around, arranged naturally with some cranberries spilling gently across, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

All-purpose flour: Using spooned and leveled flour keeps the texture light and tender without being dense.
Baking powder: Gives the cake the needed lift for a soft crumb and that beautiful rise in your Bundt pan.
Salt: Enhances all the flavors, balancing sweet and citrus notes.
Unsalted butter: Room temperature butter is essential for proper creaming with sugar—don’t skip this step.
Brown and granulated sugar: Brown sugar adds moisture and a caramel depth while granulated sugar ensures a balanced sweetness.
Fresh orange zest: This little punch of citrus aroma makes the cake uniquely fresh and bright.
Eggs: Using large, room-temp eggs helps create a stable, rich batter.
Sour cream: Keeps the cake incredibly moist with a slight tang—Greek yogurt works great here too.
Vanilla extract: Rounds out the flavors for a full-bodied sweetness.
Milk and fresh orange juice: Both add moisture and tender crumb, with the orange juice doubling down on citrus flavor.
Cranberries: Fresh or frozen, they offer tart bursts that complement the sweet cake — keep frozen cranberries frozen until mixing.
Brown sugar and cinnamon filling: This swirl adds warmth and a little texture contrast inside the cake.
Confectioners’ sugar and orange juice glaze: The glaze is light and citrusy, adding just the right sweet finish to every slice.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Cranberry Orange Bundt Cake Recipe is how versatile it is. I often tweak it to suit the season or my mood, and honestly, the recipe still shines. Feel free to make it your own with some simple adjustments!

Variation: For a nutty twist, add toasted pecans or walnuts to the batter. I tried this once, and the crunch contrasts beautifully with the soft cake.
Dairy Alternative: If you’re dairy-free, swap the butter and sour cream for plant-based versions—I’ve done it and still got great results.
Sweetness Level: Prefer less sugar? You can reduce granulated sugar by a quarter—just keep the brown sugar for moisture and depth.
Seasonal Flavors: During cranberry off-season, dried cranberries work too—just make sure to soak them briefly in orange juice for plumpness before baking.

Step-by-Step: How I Make Cranberry Orange Bundt Cake Recipe

Step 1: Prep Like a Pro

Start by preheating your oven to 350°F (177°C) and greasing a 10-inch Bundt pan thoroughly. I like using a combination of butter and a light dusting of flour to ensure my cake releases easily. Set the pan aside while you prepare the batter — it saves you scrambling when it’s smoky-hot out of the oven!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of leavening agents so your cake rises perfectly without patchy bubbles or dense spots.

Step 3: Cream Butter and Sugars with Orange Zest

Using a handheld or stand mixer fitted with a paddle attachment, beat softened butter with both brown and granulated sugars plus fresh orange zest for about 3 minutes. The mixture should become light and fluffy — this is the key to a tender cake crumb. If your butter’s too cold, the creaming won’t work well, so be patient and bring it to room temp!

Step 4: Add Eggs, Sour Cream & Vanilla

One at a time, beat in the eggs, followed by sour cream and vanilla extract. Don’t worry if it looks a bit curdled after adding wet ingredients—that’s totally normal and nothing a little dry mix won’t fix.

Step 5: Combine Dry and Wet Mixtures, Add Liquids and Cranberries

Slowly add the flour mixture to the wet bowl, alternated with milk and orange juice, mixing just until the batter is smooth and homogenous. Fold in the cranberries carefully—you want them evenly distributed without crushing them. I like to keep frozen cranberries frozen until just before mixing to avoid turning my batter pink!

Step 6: Make Cinnamon Sugar Filling and Layer Batter

Mix brown sugar and cinnamon in a small bowl for the filling swirl. Pour half of your batter into the Bundt pan, sprinkle the cinnamon sugar carefully, avoiding edges so it won’t stick to the pan, then cover with the remaining batter. This layering creates that delightful cinnamon spiral inside.

Step 7: Bake and Cool

Bake your cake for 55 to 70 minutes. Because it’s a large, dense cake with fruit and filling, check doneness with a toothpick—it should come out mostly clean with just a few crumbs. After baking, cool the cake in the pan for an hour before carefully inverting it onto a wire rack to cool completely.

Step 8: Make the Orange Glaze and Finish

Whisk together confectioners’ sugar and fresh orange juice until smooth and your desired consistency. Drizzle generously over the cooled cake. You can adjust it thicker or thinner by adding more sugar or juice. The glaze not only adds sweetness but extra zing that complements the berries and cinnamon.

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Tips from My Kitchen

Use Room Temp Ingredients: Eggs, butter, sour cream and milk should all be room temperature for optimal mixing and texture.
Don’t Overmix the Batter: Once you add dry ingredients, mix just until combined to keep the cake tender and avoid toughness.
Protect the Cinnamon Swirl Placement: Keep the sugar mixture away from the pan edges to prevent sticking and help your cake release cleanly.
Check Doneness Carefully: Because of the fruit and filling, this cake can take longer; use a toothpick test and don’t rush cooling before glazing.

How to Serve Cranberry Orange Bundt Cake Recipe

Cranberry Orange Bundt Cake, Cranberry Orange Cake, Orange Bundt Cake with Cranberries, Holiday Cranberry Cake, Moist Citrus Cranberry Cake - A close-up view of a single slice of bundt cake held on a cake server above a white plate. The cake has one thick layer with a soft, golden yellow crumb mixed with bright red berries and brown cinnamon swirl spots. The outside has a light brown crust, and the top is covered with a smooth white glaze that drips down the sides. In the background, the rest of the round bundt cake with matching glaze is visible on the white plate, which sits on a white marbled surface with a light pink cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to add some sugared cranberries on top—they’re super easy to make by tossing fresh cranberries in a simple syrup and then rolling them in granulated sugar. They add a festive sparkle and a nice crunchy bite, plus a pop of tartness that pairs beautifully with the cake’s sweetness.

Side Dishes

This cake stands on its own, but I’ve served it alongside a dollop of whipped cream or lightly sweetened Greek yogurt for a breakfast or brunch spread. A cup of freshly brewed coffee or a bright tea like Earl Grey complements the orange-cinnamon-berry flavors wonderfully too!

Creative Ways to Present

For special occasions, I love placing the Bundt cake on a pretty cake stand and garnishing with edible flowers and extra orange zest. It really elevates the presentation and feels like a slice of celebration for guests. Wrapping a few fresh cranberries and a sprig of rosemary around the cake plate also brings a lovely holiday vibe.

Make Ahead and Storage

Storing Leftovers

I wrap leftover slices tightly in plastic wrap or place them in an airtight container at room temperature if I’m eating them within two days. For longer storage, the fridge works well and keeps the cake fresh up to a week.

Freezing

This bundt cake freezes beautifully. When I make it ahead for a party, I freeze the completely cooled cake (without glaze) in a large zip-top bag wrapped in foil or plastic wrap for up to 3 months. Thaw it overnight in the fridge, then bring to room temperature before glazing and serving.

Reheating

If you want to warm a slice, I pop it in the microwave for about 15-20 seconds—just long enough to bring out the moistness. Adding glaze right after heating gives that extra fresh-baked feeling every time.

FAQs

Can I use frozen cranberries for the Cranberry Orange Bundt Cake Recipe?

Absolutely! I recommend keeping frozen cranberries frozen until you’re ready to mix them into the batter. This prevents the berries from bleeding too much color and altering the texture of your cake. No need to thaw them because the heat from baking does the job.
What if I don’t have sour cream for the cake?

No worries! You can swap sour cream with an equal amount of plain Greek yogurt. Both add moisture and a slight tanginess that’s essential for the cake’s tender crumb.
How do I know when the cake is done baking?

Because of the fruit and cinnamon sugar swirl, baking time can vary a bit. Use a toothpick inserted into the thickest part of the cake—it should come out clean or with just a few moist crumbs clinging to it. Avoid opening the oven too often to preserve even baking.
Can I make the cranberry orange glaze ahead of time?

It’s best to make the glaze right before serving for the freshest, brightest flavor and best drizzling consistency. However, you can prepare it a few hours ahead and cover tightly—just give it a good stir or add a little fresh juice if it thickens before use.

Final Thoughts

This Cranberry Orange Bundt Cake Recipe has been a beloved staple in my kitchen—especially when the seasons change and cranberries start popping up at the market. I love how it feels simultaneously cozy and fresh. Baking it reminds me of warm afternoons enjoying good company and great smells filling the house. I hope you’ll give it a try soon and share that warm, joyful feeling too. Trust me—you’ll want to make this one again and again!