Moist Cranberry Orange Bundt Cake packed with fresh cranberries, orange zest, and butter. Perfect for the holidays or a random Tuesday treat!
I swear, this Cranberry Orange Bundt Cake feels like a little slice of nostalgia every single time I make it. It all started during one of those hectic Christmas seasons when I was desperately trying to impress my mom-in-law. You know the type—one of those baking legends who makes everything from scratch without even breaking a sweat.
The thing is, I was already on thin ice after accidentally setting off the smoke alarm with a charred pecan pie the year before. So, I needed a comeback. A good one. And I figured, why not go big or go home, right?
I remembered this old recipe card from my grandmother. Faded handwriting, smudges from who-knows-what, and folded so many times the edges were practically dust. It was for a cranberry-orange loaf she used to make every holiday season. I still remember how her house would smell—warm, citrusy, and a little bit like heaven. So, I took that memory and thought, What if I turn this into something even more impressive? Cue the Bundt pan. Because really, nothing says “I’m pulling out all the stops” quite like a Bundt cake.
When I pulled this Cranberry Orange Bundt Cake out of the oven and drizzled on that simple orange glaze, I couldn’t help but grin. It was golden, beautiful, and smelled like pure joy. The best part? Even my mother-in-law asked for the recipe. I still haven’t given it to her. It’s my secret weapon now.
Why You’ll Love This Cranberry Orange Bundt Cake Recipe?
I mean, what’s not to love here? But let me spell it out for you:
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Insane Flavor Combo: Fresh cranberries and orange zest are basically the peanut butter and jelly of winter baking. Tart, sweet, and totally irresistible.
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Moist and Buttery: Thanks to a truckload of butter, this cake is rich and decadent without being heavy. Just the right amount of moisture.
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Eye Candy: It looks like something from a fancy bakery, especially when you drizzle that glaze over the top. Perfect for impressing guests (or just yourself, honestly).
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Versatile: Breakfast, dessert, or random afternoon snack—you name it. This cake fits the bill.
Ingredient Notes:
Alright, let’s break down what makes this Cranberry Orange Bundt Cake so incredible.
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All-Purpose Flour: Just good old-fashioned flour. It’s reliable and keeps the cake structure solid.
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Orange Zest & Juice: Fresh is key. Seriously, don’t even think about using that bottled stuff. The zest is where the magic happens.
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Orange Liqueur: Totally optional, but it gives a nice depth of flavor. Plus, it feels a little fancy, doesn’t it?
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Fresh Cranberries: Their tartness cuts through the sweetness, making every bite interesting. Frozen works too, just don’t thaw them first.
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Butter: So much butter. And it’s glorious. Makes the cake rich, moist, and just a little bit sinful.
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Baking Powder & Baking Soda: The dynamic duo that ensures a fluffy, perfectly risen cake.
How To Make Cranberry Orange Bundt Cake?
Don’t worry, this sounds complicated but it’s really not. Just follow the steps and you’re golden.
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Preheat & Prep: Crank your oven up to 350°F (175°C). Grease and flour your Bundt pan like your life depends on it. Bundts can be tricky little things, so don’t skimp on this step.
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Mix Wet Ingredients: In a large bowl, combine the orange zest, juice, orange liqueur, and eggs. Give it a good whisk and set it aside.
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Toss the Cranberries: Dust the cranberries with a tablespoon of flour and toss to coat. This little trick keeps them from sinking straight to the bottom of the cake.
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Make the Dry Mix: In your stand mixer, combine sugar, baking powder, salt, baking soda, and flour. Mix it up to get everything evenly distributed.
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Add the Butter: Slowly add the butter, one tablespoon at a time, until you’ve got a crumbly, sandy-looking mixture.
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Add Wet Ingredients: Pour in the egg and orange mixture while the mixer is running. Beat until it’s light and fluffy—around 2 minutes.
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Fold in the Cranberries: Gently fold them in. You want those juicy bits spread throughout the cake, not all clumped together.
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Bake: Pour the batter into the prepared Bundt pan and bake for 50–55 minutes. You’ll know it’s done when a tester comes out clean.
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Cool & Serve: Let it cool for 20–30 minutes before flipping it out of the pan. Dust with powdered sugar or drizzle with glaze, and enjoy.
Storage Options:
Alright, so you’ve got leftovers (though I doubt it). Here’s how to keep them fresh:
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Room Temperature: Store covered for up to 3 days.
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Refrigerator: Keep it in the fridge for up to a week.
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Freezer: Slice, wrap, and freeze for up to 3 months. Thaw at room temperature.
Variations and Substitutions:
Feeling creative? Try these twists:
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Lemon Instead of Orange: If you’re feeling zesty.
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Dried Cranberries: If you can’t find fresh, but soak them first so they don’t get too chewy.
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Add Nuts: Pecans or walnuts bring some nice crunch to the party.
What to Serve with Cranberry Orange Bundt Cake?
Here’s how to make this Cranberry Orange Bundt Cake even better:
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A dusting of powdered sugar.
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A drizzle of orange glaze.
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A scoop of vanilla ice cream (because why not?).
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A mug of hot coffee or tea.
Frequently Asked Questions:
Can I use dried cranberries instead of fresh?
Sure! Just soak them in orange juice first to plump them up.
Why did my cake stick to the pan?
Bundt cakes are notorious for this. Grease and flour the pan really well and let the cake cool before trying to remove it.
Can I make this cake ahead of time?
Totally. It’s even better the next day. Just keep it covered and it’ll stay moist and delicious.
So, are you ready to bake up something amazing? This Cranberry Orange Bundt Cake is perfect for holidays, brunches, or honestly, just because. If you give it a try, I’d love to hear how it turns out! And hey, if you add your own twist to it, spill the tea—I’m always on the hunt for new ideas.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cranberry Orange Bundt Cake
Ingredients
For the Cake:
- Nonstick cooking spray oil, or butter (for greasing the pan)
- 2 1/2 cups plus 1 tablespoon all-purpose flour divided (additional for flouring the pan)
- 2 1/2 tablespoons orange zest
- 3/4 cup fresh orange juice approximately 2 oranges
- 2 teaspoons orange liqueur optional, but recommended
- 4 large eggs at room temperature
- 1 cup fresh cranberries
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 2 1/4 sticks 18 tablespoons unsalted butter, at room temperature
For Garnish (Optional):
- Powdered sugar or orange glaze
- Fresh cranberries or orange zest for decoration
Instructions
Preparation:
- Preheat the oven to 350°F (175°C). Grease a Bundt pan thoroughly with nonstick cooking spray or butter and dust it lightly with flour to prevent sticking.
Prepare the Cranberries:
- Toss the fresh cranberries with 1 tablespoon of flour in a small bowl. This ensures they remain evenly distributed throughout the cake and do not sink during baking. Set aside.
Mix Wet Ingredients:
- In a large mixing bowl, combine the orange zest, fresh orange juice, orange liqueur (if using), and eggs. Whisk thoroughly until well incorporated and set aside.
Combine Dry Ingredients:
- In the bowl of a stand mixer fitted with the paddle attachment, add sugar, baking powder, kosher salt, baking soda, and the remaining 2 1/2 cups of flour. Mix on low speed until evenly combined.
Incorporate Butter:
- Gradually add the softened butter to the dry mixture, one tablespoon at a time, until the mixture forms a crumbly, sandy consistency.
Combine Mixtures:
- With the mixer running on low speed, slowly pour the egg and orange mixture into the dry ingredients. Once incorporated, increase the mixer speed to medium-high and beat until the batter is light and fluffy—approximately 2 minutes.
Fold in Cranberries:
- Gently fold the flour-coated cranberries into the batter, ensuring even distribution without over-mixing.
Transfer to Pan:
- Pour the batter into the prepared Bundt pan, smoothing the surface with a spatula.
Bake:
- Place the Bundt pan in the preheated oven and bake for 50 to 55 minutes. The cake is done when a cake tester or toothpick inserted into the center comes out clean.
Cool and Remove from Pan:
- Allow the cake to cool in the pan for 20 to 30 minutes. Carefully invert the cake onto a wire rack to cool completely before serving.
Garnish and Serve:
- If desired, dust the cake with powdered sugar or drizzle with an orange glaze. Garnish with fresh cranberries or additional orange zest for an elegant finish.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
