Cranberry Orange Bundt Cake Recipe

If you’re anything like me, you’ll love this Cranberry Orange Bundt Cake Recipe because it’s that perfect balance of bright, tangy citrus and cozy, tart cranberries wrapped up in a moist, tender cake. I’ve made this several times for holiday parties and family gatherings, and every single time, people ask for the recipe because it looks stunning but is surprisingly easy to pull off. So stick with me—I’m going to walk you through everything you need to make this fan-freaking-tastic dessert that’ll quickly become your go-to festive treat!

Ingredients You’ll Need

Choosing fresh, quality ingredients will really elevate the flavor in this Cranberry Orange Bundt Cake Recipe. The key is ripe oranges for vibrant zest and juice, plus fresh cranberries for that delightful tart pop. I always recommend picking plump cranberries, not the dried ones, to keep the cake bright.

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• Milk: You can use regular milk, but I sometimes swap in buttermilk for added tang and moisture.
• Lemon juice: This small touch helps balance the sweetness and complement the orange without overpowering it.
• Egg: Adds structure and richness to the cake; make sure it’s at room temperature to blend smoothly.
• Canola or vegetable oil: Keeps the cake tender with a neutral flavor—don’t use olive oil as it can be too strong.
• Granulated sugar: Provides sweetness and contributes to the cake’s crumb.
• Light brown sugar: Adds a hint of caramel undertones, deepening the cake’s flavor.
• Orange zest: The star ingredient for that signature aromatic citrus pop, freshly grated is best.
• Freshly squeezed orange juice: Integral to the cake and the glaze, it adds natural brightness and moisture.
• Vanilla extract: Rounds out the flavors with warm, sweet notes.
• All-purpose flour: The base for structure; make sure not to overmeasure to avoid a dense cake.
• Baking soda and baking powder: Help the cake rise evenly and create a tender crumb.
• Salt: Balances the sweetness and enhances the other flavors.
• Fresh cranberries: Packed with antioxidants and juicy tartness, they burst beautifully during baking.
• Confectioners sugar: Use this for the glaze to get that smooth finish without grit.
• Water: Combines with orange juice in the glaze for the perfect consistency.

Variations

I love tweaking this Cranberry Orange Bundt Cake Recipe depending on the season or the audience. It’s super adaptable, so feel free to make it your own! Here are some of my favorite spins I’ve tried.

• Add Nuts: Toss toasted pecans or walnuts into the batter for a lovely crunch; my family swears by this addition.
• Spice it Up: A pinch of cinnamon or ground ginger infuses warmth especially nice around the holidays.
• Gluten-Free: Substitute the all-purpose flour with a good gluten-free blend and slightly reduce the baking powder.
• Vegan Twist: Use plant-based milk, replace the egg with flaxseed “egg,” and swap oil for coconut oil to make it vegan-friendly.
• Orange Cranberry Sauce Topping: Instead of the glaze, warm up extra cranberries with some orange zest and sugar to spoon on top for a jammy finish.

How to Make Cranberry Orange Bundt Cake Recipe

Step 1: Prepare Your Pan and Ingredients

Start by greasing your Bundt pan really well—this cake has some sugar and tart fruit, so you want to prevent any sticking. I like to use a bit of softened butter plus a dusting of flour, tapping out the excess. Gather all your ingredients measured out at room temperature, especially the egg and liquids; this helps everything blend beautifully.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk the milk and lemon juice together and let them sit a few minutes to make a quick buttermilk substitute—one of the tricks I discovered that keeps this cake super moist. Then add the egg, oil, granulated sugar, brown sugar, orange zest, fresh orange juice, and vanilla extract. Whisk until everything’s nicely combined and smooth. You don’t need a mixer for this step, which makes cleanup a breeze.

Step 3: Combine Dry Ingredients and Fold In

In another bowl, sift together the flour, baking soda, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture with a spatula, mixing just enough to combine. Overmixing can toughen the cake, so stop once you don’t see dry spots. Then gently fold in the fresh cranberries — be careful not to crush them.

Step 4: Bake and Cool

Pour the batter into the prepared Bundt pan and smooth the top. Bake in a preheated oven (about 350°F/175°C) for around 50 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. I’ve learned that starting to check around 45 minutes helps you avoid overbaking. Let the cake cool in the pan for 15-20 minutes before carefully inverting it onto a wire rack to cool completely.

Step 5: Make the Orange Glaze and Sugared Cranberries

While the cake cools, prepare the glaze: mix confectioners sugar with freshly squeezed orange juice and water until smooth but thick enough to drizzle. For the sugared cranberries, toss fresh cranberries in a simple syrup (equal parts sugar and water heated until sugar dissolves), then roll them in granulated sugar and let them dry on parchment paper. These add a perfect festive sparkle and a cool contrast to the soft cake.

Step 6: Decorate and Serve

Drizzle the orange glaze evenly over the cooled cake, then scatter the sugared cranberries on top. It looks so beautiful and instantly elevates the dessert. Trust me—you’ll want to snap a photo before any hungry hands dive in!

How to Serve Cranberry Orange Bundt Cake Recipe

Garnishes

I typically stick with the sugared cranberries and orange glaze for garnishing because they add sparkle and that fresh citrus zing I adore. Sometimes I’ll add a few sprigs of fresh rosemary or mint leaves for a festive green contrast—plus, it smells amazing!

Side Dishes

This Bundt cake pairs beautifully with a light dollop of whipped cream or a scoop of vanilla bean ice cream. For a brunch or tea time, you could add fresh fruit salad or even a warm cup of spiced cider—it’s like a hug in a bite with complementary flavors.

Creative Ways to Present

I’ve served this cake on a rustic wooden board surrounded by fresh orange slices and extra cranberries for a show-stopping holiday centerpiece. For birthday parties, I sometimes drizzle white chocolate on top for extra indulgence. The Bundt shape makes it easy to decorate beautifully without a ton of fuss.

Make Ahead and Storage

Storing Leftovers

Wrap the cake tightly with plastic wrap or store in an airtight container at room temperature for up to 3 days. I find it stays wonderfully moist if you keep it away from direct sunlight or heat.

Freezing

I’ve frozen leftover slices of this Bundt cake successfully by wrapping them individually in plastic and foil. When ready to enjoy, thaw at room temperature and refresh with a quick warm-up in the microwave for about 15 seconds to bring back that fresh-baked vibe.

Reheating

Leftover cake tastes amazing slightly warmed. Pop slices into the microwave or warm in a low oven (around 300°F/150°C) for 5-7 minutes. This softens the cake and revives the citrus aroma perfectly.

FAQs

Final Thoughts

I absolutely love how this Cranberry Orange Bundt Cake Recipe delivers both wow-factor and comfort in every bite. It’s one of those desserts that feels like a special occasion but is easy enough to make any time you want to impress without stress. When I first baked this, I was surprised it didn’t require fancy equipment or complicated steps—just quality ingredients and a little patience. Give it a try, and I’m sure this cake will become your new favorite go-to for holidays, brunches, or simply when you crave a bit of cozy citrus-cranberry magic at home.

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