Cranberry Orange Bundt Cake

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This cranberry orange bundt cake is everything you want in a show-stopping yet approachable dessert. It's moist and tender with a buttery pound-cake-like texture, bursting with bright orange flavor, and packed with tart cranberries that balance the sweetness perfectly. Whether you're baking for the holidays, a winter brunch, or just because citrus season is calling, this cake delivers bakery-quality results with simple ingredients.

If you are a fan of this recipe, you have to try my easy bundt cake using cake mix and raspberry ricotta cake with lemon glaze.

When it comes to cozy, wintery holiday cakes, this has to be one of my favorites to bake. It's so simple and always a hit with my friends and family.

Somehow, the combination of orange juice and cranberries here really works so perfectly. I'm so excited for you to try it!

Below I'll share ingredients, step-by-step instructions, variations, and all of my top tips for success.

Jump to:

• Why This Cranberry Orange Bundt Cake Works
• Ingredient Notes & Substitutions
• Step-by-Step Instructions
• Orange Glaze & Decoration
• Gluten Free Conversion
• Troubleshooting Common Issues
• Make-Ahead, Storage & Freezing
• Frequently Asked Questions
• Related Recipes To Try
• 📖 Recipe

Why This Cranberry Orange Bundt Cake Works

Flavor Profile

This bundt cake is bursting with the most delicious, satisfying flavor. You get a perfect balance in every bite between the bright citrus from the orange juice and the tart cranberries. I like to not over-pack the cranberries, but if you want more per slice, feel free to chop the cranberries roughly for more even distribution.

Texture Goals

This bundt cake is unbelievably moist (thanks to the sour cream and juice) with a tight, tender crumb. It's soft and buttery with a pound cake-like texture and pockets of cranberry (not too much so it's not overpowering). The simple orange glaze on top balances everything out perfectly.

Pro Tip: It's important to use room temperature ingredients to ensure everything blends smoothly.

Ingredient Notes & Substitutions

Ingredient List

• Flour: I use Bob's Red Mill 1 to 1 flour to make this cake gluten free, but you can use AP flour if you are not following a gluten free diet. If you do use a different gluten free flour blend, ensure it contains xanthan gum.
• Baking powder & baking soda: Make sure both are fresh! It will make a difference and impact the rise.
• Salt: I use fine sea salt in my baking, it helps balance out all the sweetness.
• Butter: Be sure to use unsalted butter in this recipe. It's important for your butter to be room temperature.
• Sugar: We're using granulated sugar here.
• Orange juice: You can pretty much use any orange juice you like, freshly squeezed or store-bought. I'd go with a version that's pulp-free and organic, if possible.
• Sour cream: Full-fat sour cream works best. You can also substitute Greek yogurt if that's what you have on hand.
• Vanilla: High quality vanilla always makes a big difference in baking.
• Cranberries: I tend to use fresh cranberries, but you can also use frozen. More on that below.

Equipment

• Bundt cake pan: You'll need a bundt cake pan that holds 10-12 cups of batter.
• Electric mixer: You can use a handheld mixer or a stand mixer fitted with the paddle attachment.
• Oven thermometer: I always recommend getting a thermometer because all ovens are different, and this will ensure the most accurate results.
• Kitchen scale: This is also a tool I find invaluable. Adding just a little bit too much (or too little!) flour to your batter can make a big difference, so using a scale will help you be more exact with your measurement.

Pan Prep

To be honest, I never flour my bundt cake pans and I never have an issue with sticking. Just make sure you grease it very, very well. I like to use a clean paper towel after I've sprayed my pan to make sure I've gotten every nook and cranny.

Step-by-Step Instructions

STEP ONE: Combine all of the dry ingredients (flour, baking powder, baking soda, salt) in a medium bowl. Whisk it all together and then set aside.

STEP TWO: Use an electric mixer to cream the butter and sugar.

STEP THREE: Add in the orange juice, sour cream, and vanilla extract and continue beating until combined.

STEP FOUR: Add the dry ingredients and mix on low speed until combined.

STEP FIVE: Gently fold in the cranberries. Make sure to toss in just a little bit of flour before you add to your batter, for best results (this keeps the cranberries from sinking to the bottom).

STEP SIX: Transfer the batter to your prepared bundt cake pan and bake for 55-65 minutes. Allow the cake to cool for at least 20-30 minutes before releasing from the pan.

Orange Glaze & Decoration

Classic Orange Glaze

I like to top this cake with a classic orange icing, which calls for just 2 ingredients: powdered sugar and orange juice. It's so easy to make, you just need to keep an eye on the consistency. You want the icing to be thick, yet it should still be a drizzling consistency.

If it's too thick, gradually add more juice (1 tablespoon at a time). If it's too thin, add more powdered sugar.

Garnishes

You could just stop at the icing, but I like to add some sugared cranberries on top. Another fun and festive idea would be candied orange slices or a rosemary sprig.

Gluten Free Conversion

This cake is easy to make gluten free, simply use a cup-for-cup flour without making adjustments to the measurements. Your flour needs to contain xanthan gum. This cake would not work with other flours such as almond flour.

Troubleshooting Common Issues

Why is my cranberry orange bundt cake too dense or heavy?

A bundt cake should be rich yet tender. If yours feels heavy, one of these is usually the culprit:
Butter and sugar weren't creamed long enough.
Creaming incorporates air, which helps the cake rise. Beat until the mixture looks pale and fluffy.

Too much flour was added.
Measuring by scooping directly from the bag packs in extra flour. Spoon flour into your measuring cup and level it off, or use a kitchen scale for best results.

Cold ingredients were used.
Cold butter, sour cream, or juice don't emulsify properly, leading to a dense crumb. Let everything come to room temperature before mixing.

Why does my bundt cake have a soggy or underbaked bottom?

A soggy bottom usually means the center didn't fully bake or excess moisture got trapped.
The cake was underbaked.
Bundt cakes bake deep and take longer than sheet cakes. A toothpick should come out clean and the cake should spring back when gently pressed.

The oven temperature was too low.
An inaccurate oven can prevent proper rise and structure. Use an oven thermometer to confirm your temperature.

Frozen cranberries released excess moisture.
If you use frozen cranberries, do not thaw. They should be used straight from the freezer to minimize liquid release during baking.

Why did the cranberries sink to the bottom of the cake?

Cranberries are heavy and naturally sink unless the batter supports them.
The batter was too thin.
A looser batter won't suspend fruit. The batter should produce a thick, scoopable batter. If it's pourable, something may be off.

Cranberries were added too early.
Folding them in too soon can break them down and increase moisture.

You didn't flour your cranberries.
Tossing in flour helps prevent dense fruit like cranberries from sinking.

Why did my bundt cake stick to the pan?

Few things are more frustrating, but this is usually fixable.
The pan wasn't greased thoroughly.
Bundt pans have lots of crevices that need coverage. Use a pastry brush or clean paper towel to get into every corner.

The cake was turned out too early or too late.
I like to give my cake almost 30 minutes before turning. Too hot and it breaks; too cool and it sticks.

The pan has a worn nonstick coating.
Older pans lose their release properties over time. If sticking happens often, it may be time to replace the pan.

Make-Ahead, Storage & Freezing

Make-Ahead Tips

This cranberry orange bundt cake is a great make-ahead dessert and actually improves as the flavors settle.

• Bake the cake 1 day ahead and let it cool completely. Wrap tightly and store at room temperature.
• Add the glaze the day of serving for the freshest look, especially if using sugared cranberries.

How To Store The Cake

• At room temperature: Store the cake in an airtight container or wrapped tightly for up to 2 days.
• In the refrigerator: For longer storage, refrigerate for up to 5 days. Bring slices to room temperature before serving for the best texture and flavor.

How To Freeze Cranberry Orange Bundt Cake

This cake freezes very well, making it ideal for prepping ahead.

• To freeze the whole cake: Wrap the completely cooled, unglazed cake tightly in plastic wrap, then a layer of foil. Freeze for up to 2 months.
• To freeze slices: Wrap individual slices in plastic wrap and store in a freezer-safe bag or container. This makes it easy to thaw only what you need.
• To thaw: Thaw overnight in the refrigerator or at room temperature for several hours. Add glaze after thawing for the best appearance.

Frequently Asked Questions

Did you try my cranberry orange bundt cake? Leave me a comment below and tag me on Instagram @justastastyblog and #justastastyblog!

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