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–+ servings
Multiple slices of a glazed cranberry orange bundt cake on a plate.

Cranberry Orange Bundt Cake

Print Recipe
A buttery, bakery-style bundt cake full of fresh cranberries and bright citrus flavor, topped with a classic orange glaze.
Course Dessert, Snack
Cuisine American
Keyword bundt cake, christmas, cranberry, orange
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 12 servings
Calories 345
Author Taleen Benson

Ingredients

For the bundt cake:

  • 3 cups (444g) flour* (I use Bob's Red Mill 1 to 1)
  • 2 teaspoons baking powder
  • 1 teaspoon fine sea salt
  • ½ teaspoon baking soda
  • 1 cup (226g) unsalted butter room temperature
  • 2 cups (400g) granulated sugar
  • 1 ½ cups (360ml) orange juice room temperature
  • ¾ cup (170g) sour cream* room temperature
  • 1 teaspoon vanilla extract
  • 1 cup cranberries* tossed in a bit of flour

For the glaze:

  • 2 cups (227g) powdered sugar
  • 2-4 tablespoons orange juice

Instructions

  • Preheat the oven to 350℉. Grease a bundt pan thoroughly and set aside.
  • In a large bowl, whisk the flour, baking powder, sea salt, and baking soda together. Set aside.
    3 cups (444g) flour*, 2 teaspoons baking powder, 1 teaspoon fine sea salt, ½ teaspoon baking soda
  • Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until smooth. Add the orange juice, sour cream, and vanilla extract and beat to combine.
    1 cup (226g) unsalted butter, 2 cups (400g) granulated sugar, 1 ½ cups (360ml) orange juice, ¾ cup (170g) sour cream*, 1 teaspoon vanilla extract
  • Add the dry ingredients and beat to combine. Fold in the cranberries.
    1 cup cranberries*
  • Transfer the cake batter to the greased bundt pan. Bake for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan completely (about 1 hour) before inverting onto a plate.

To make the glaze:

  • In a medium bowl, stir the powdered sugar with the orange juice until combined. If the glaze is too thick, add more juice (one tablespoon at a time). If it's too runny, add more powdered sugar. Allow the cake to cool completely before frosting.
    2 cups (227g) powdered sugar, 2-4 tablespoons orange juice

Notes

  • I use Bob's Red Mill 1 to 1 flour to make this cake gluten free, but you can use any AP flour without having to adjust the measurements. 
  • Feel free to substitute Greek yogurt for the sour cream.
  • I don't like over-packing the cranberries, so I add them in whole. If you want more cranberries throughout, you can roughly chop before folding into your cake batter. 

Nutrition

Calories: 345kcal