A Cranberry Orange Bundt Cake is the perfect balance of bright citrus zest and tart cranberries wrapped in a soft, buttery crumb. Elegant enough for holidays yet simple enough for everyday baking, this cake is a timeless classic that never fails to impress. Whether served at Christmas brunch, Thanksgiving dessert tables, or afternoon coffee gatherings, this bundt cake delivers bakery-style results with minimal effort.

In this in-depth guide, you’ll learn exactly how to make the best cranberry orange bundt cake—one that stays moist for days, slices beautifully, and showcases bold flavors in every bite.

Why Cranberry and Orange Are a Perfect Pair

The cranberry-orange combination works so well because of contrast and balance:

Tart cranberries cut through sweetness
Fresh orange zest adds aromatic brightness
Orange juice enhances moisture and flavor

Vanilla and butter round everything out

This pairing is especially popular during the fall and winter months, making it a favorite for holiday baking.

What Makes a Great Bundt Cake?

A successful bundt cake must:

Release cleanly from the pan
Stay moist without being dense
Bake evenly despite its shape

Slice neatly for serving
Taste as good plain as it does glazed

This cranberry orange bundt cake checks all those boxes with ease.

Ingredients for Cranberry Orange Bundt Cake

Dry Ingredients

3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda

½ teaspoon salt

Wet Ingredients

1 cup unsalted butter, softened
1¾ cups granulated sugar

3 large eggs, room temperature
1 tablespoon orange zest
½ cup fresh orange juice

¾ cup sour cream (or Greek yogurt)
2 teaspoons vanilla extract

Add-Ins

2 cups fresh or frozen cranberries (do not thaw)

1 tablespoon flour (for coating cranberries)

Orange Glaze (Optional but Recommended)

1½ cups powdered sugar
2–3 tablespoons fresh orange juice

1 teaspoon orange zest

Step-by-Step Instructions

Step 1: Prepare the Bundt Pan

Generously grease a 10–12 cup bundt pan with butter or baking spray, making sure to coat every crevice. Lightly flour the pan and tap out excess.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large bowl, beat butter and sugar on medium-high speed for 3–4 minutes until light, fluffy, and pale. This step is essential for a tender crumb.

Step 4: Add Eggs

Add eggs one at a time, beating well after each addition. Scrape down the bowl as needed.

Step 5: Add Orange Flavor

Mix in orange zest, orange juice, and vanilla extract until fully incorporated.

Step 6: Add Sour Cream and Dry Ingredients

Alternate adding dry ingredients and sour cream, beginning and ending with dry ingredients. Mix just until combined.

Step 7: Fold in Cranberries

Toss cranberries with 1 tablespoon flour, then gently fold into the batter.

Step 8: Bake

Pour batter evenly into prepared pan. Smooth the top and bake at 350°F (175°C) for 50–60 minutes, or until a toothpick inserted comes out clean.

Step 9: Cool and Release

Allow cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

How to Make the Perfect Orange Glaze

Whisk powdered sugar, orange juice, and zest until smooth. Drizzle over cooled cake. Adjust thickness by adding more juice or sugar as needed.

Expert Tips for Success

Use room temperature ingredients for even mixing

Do not overmix once flour is added
Coat cranberries in flour to prevent sinking
Let the cake cool before glazing

Zest oranges before juicing for best flavor

Fresh vs Frozen Cranberries

Both work beautifully:

Fresh cranberries: Slightly firmer texture

Frozen cranberries: Convenient and equally flavorful

Always add frozen cranberries straight from the freezer.

Flavor Variations

1. Cranberry Orange Walnut Bundt Cake

Add ¾ cup chopped walnuts or pecans.

2. Cranberry Orange Cream Cheese Cake

Swirl sweetened cream cheese into the batter.

3. Lemon Cranberry Bundt Cake

Replace orange zest and juice with lemon.

4. Almond Orange Cranberry Cake

Add ½ teaspoon almond extract.

Serving Suggestions

Serve plain with powdered sugar
Drizzle with orange glaze
Pair with coffee or tea

Top with whipped cream or vanilla ice cream
Garnish with sugared cranberries

Storage and Make-Ahead Tips

Room Temperature

Store covered for up to 3 days.

Refrigeration

Store for up to 5 days in an airtight container.

Freezing

Freeze unglazed cake for up to 3 months. Thaw overnight before glazing.

Frequently Asked Questions

Q1: Can I use bottled orange juice?
Fresh juice is best for flavor, but bottled works in a pinch.

Q2: Why did my cake stick to the pan?
Insufficient greasing or removing too soon can cause sticking.

Q3: Can I make this cake ahead of time?
Yes—flavor improves after 24 hours.

Q4: Can I use a loaf pan instead?
Yes, but baking time will vary.

Q5: Can I reduce the sugar?
You may reduce slightly, but texture may change.

Why This Cranberry Orange Bundt Cake Works

Moist crumb from sour cream
Balanced sweetness and tartness

Sturdy structure for bundt pans
Elegant appearance with minimal decoration

This cake is proof that simple ingredients can create a show-stopping dessert.

Conclusion

This Cranberry Orange Bundt Cake is everything you want in a homemade dessert—bright, moist, festive, and irresistibly flavorful. Whether you’re baking for the holidays or simply craving a citrusy treat, this cake delivers consistent, bakery-quality results every time.

Once you make it, it’s guaranteed to become a seasonal staple in your kitchen.

Cranberry Orange Bundt Cake: Moist, Festive, and Bursting with Citrus Flavor

Author: WAFA LI

Print Recipe

Ingredients

Cake:
• 2 cups blanched almond flour
• ¼ cup coconut flour
• 1½ tsp baking powder
• ½ tsp sea salt
• Zest of 1 large orange (about 1½ tbsp)
• 3 large eggs
• ¾ cup brown sugar–style monk fruit blend (e.g., Lakanto Golden—adds caramel depth)
• ⅓ cup unsweetened applesauce
• ¼ cup melted coconut oil or butter
• 2 tbsp fresh orange juice
• 1½ tsp pure vanilla extract
• 1¼ cups fresh or frozen cranberries (halved if large, tossed in 1 tsp coconut flour to prevent sinking)

Orange Glaze:
• ¾ cup powdered monk fruit blend
• 1½–2 tbsp fresh orange juice (start with 1½, add drop by drop)
• Optional: ¼ tsp orange extract for extra brightness

Instructions

Preheat oven to 350°F (175°C). Generously grease & flour a 10-cup Bundt pan (coconut flour works great).
Whisk almond flour, coconut flour, baking powder, and salt. Stir in orange zest.

In a bowl, beat eggs and brown sugar substitute 2–3 min until pale and slightly thickened.
Mix in applesauce, oil, orange juice, and vanilla. Fold in dry ingredients until just combined. Gently fold in cranberries.
Pour batter into pan. Tap gently to release air bubbles.

Bake 40–48 min until golden and a toothpick comes out clean (edges pull slightly from pan).
Cool in pan 15 min, then invert onto a wire rack. Cool completely.
Glaze: Whisk powdered sweetener and 1½ tbsp orange juice. Add more juice drop by drop until thick but pourable. Drizzle over cooled cake. Let set 30 min.