If you love the bright, tangy flavors of citrus and berries, then you’re going to absolutely adore this Cranberry Orange Bundt Cake Recipe. It’s one of those cakes that feels just right for cozy holidays, brunches, or whenever you want a treat that’s bursting with fresh flavor and a tender crumb. I’ve made this cake countless times, and the interplay between tart cranberries and sweet orange zest with a cinnamon sugar swirl really makes it my go-to showstopper. Stick with me, and I’ll share all my tips to help you bake it perfectly every time!

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Why This Recipe Works

Perfect Balance of Flavors: The bright orange zest and juice complement the tart cranberries beautifully, creating a refreshing but rich taste.
Moist, Tender Texture: Using sour cream (or Greek yogurt) ensures the cake stays wonderfully moist without being heavy.
Cinnamon Sugar Swirl: The spiced filling adds an irresistible layer inside that makes every bite deliciously nuanced.
Easy Yet Impressive: No fancy techniques required, but the result looks fancy enough for special occasions.

Cranberry Orange Bundt Cake, citrus cranberry cake, holiday bundt cake, easy orange cranberry dessert, moist cranberry orange cake - A single-layer bundt cake with a golden brown color and smooth texture is shown on a white plate. The cake is drizzled with white icing that flows down the ridges. Around the cake on the plate are fresh orange slices, small red sugared berries, and green fir branches for decoration. The setting is on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Cranberry Orange Bundt Cake Recipe combines simple pantry staples with a couple fresh pops of citrus and berries that really elevate the dessert. Here’s a quick rundown of what’s going on with these ingredients and why I’m loyal to them.

Cranberry Orange Bundt Cake, citrus cranberry cake, holiday bundt cake, easy orange cranberry dessert, moist cranberry orange cake - Flat lay of fresh whole bright orange oranges with textured peel and vibrant orange zest curls, deep red plump fresh cranberries with glossy skins, smooth pale yellow cubes of unsalted butter, rich golden brown packed light brown sugar, creamy white sour cream in a soft dollop, shiny fresh eggs with smooth brown shells, and light beige all-purpose flour dusted lightly around, arranged naturally with some cranberries spilling gently across, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

All-purpose flour: Provides structure while keeping the crumb tender; make sure to spoon and level for accuracy.
Baking powder: The leavening agent that helps give this bundt cake its lovely rise and soft texture.
Salt: Balances sweetness and enhances all the flavors.
Unsalted butter: Adds richness and moisture, plus it’s key for that tender crumb.
Brown sugar and granulated sugar: Brown sugar brings a subtle molasses depth, while granulated sugar keeps it light and sweet.
Fresh orange zest: This is a game changer — don’t skip it! Zest adds vibrant citrus oils for maximum flavor.
Eggs: Bind the cake and provide structure.
Sour cream: Keeps the cake moist and tender; Greek yogurt can be swapped in without losing richness.
Vanilla extract: Adds warmth and rounds out the flavors beautifully.
Milk and fresh orange juice: Thin the batter just the right amount, and the juice layers in extra citrus brightness.
Cranberries: Tart and slightly crunchy, they brighten the entire cake. Use fresh or frozen without thawing.
Brown sugar and cinnamon (filling): Create a sweet and spiced swirl surprise inside the cake.
Confectioners’ sugar and orange juice (glaze): The glaze adds a shiny, tangy finish that’s irresistible for drizzle.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

The beauty of this Cranberry Orange Bundt Cake Recipe is how flexible it can be. Over the years, I’ve played around with it to suit my mood or the season, and I encourage you to do the same!

Try adding nuts: I love tossing in chopped pecans or walnuts for some crunch. Toasting them lightly amplifies their nuttiness.
Use dried cranberries: If fresh aren’t in season, dried cranberries also work, but cut back slightly on added sugar since they’re sweeter.
Dairy swap: Use Greek yogurt instead of sour cream for a lighter cake, which I often do when I’m short on ingredients.
Spice it up: Adding a pinch of ground nutmeg or even cardamom with the cinnamon swirl gives it an exotic twist.

Step-by-Step: How I Make Cranberry Orange Bundt Cake Recipe

Step 1: Prep Your Pan and Oven

Preheat your oven to 350°F (177°C). Grease your 10-inch Bundt pan thoroughly — I like to use baking spray with flour or rub it with softened butter, then dust with flour to make sure your cake pops out flawlessly. This step is crucial because that cinnamon sugar swirl can stick if the edges aren’t well greased.

Step 2: Whisk Dry Ingredients Together

In a large bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening is evenly distributed, which helps with an even rise. Set this bowl aside — it’s about to meet the wet ingredients!

Step 3: Cream Butter, Sugars, and Orange Zest

Using a stand or handheld mixer fitted with the paddle attachment, beat the softened butter with brown sugar, granulated sugar, and fresh orange zest. Cream them together for about 3 minutes until the mixture is light and fluffy — this step is the secret to a tender crumb and vibrant taste. If you need a walkthrough on creaming butter and sugar, I’ve got you covered with a tutorial linked below!

Step 4: Add Eggs, Sour Cream, and Vanilla

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the sour cream and vanilla extract. Your batter might look a bit curdled at this point — don’t worry, it’s totally normal. The magic comes when you combine it with the dry ingredients.

Step 5: Combine Dry Ingredients with Wet, Add Liquid and Cranberries

Pour the flour mixture into the wet ingredients, then add the milk and freshly squeezed orange juice. Beat on medium speed just until the batter comes together — avoid overmixing to keep the cake light. Fold in the cranberries gently; if you’re using frozen, add them straight from the freezer to keep the batter from turning pink.

Step 6: Add the Cinnamon Sugar Swirl and Bake

In a small bowl, mix the brown sugar and cinnamon for the swirl. Pour half of the batter evenly into the prepared pan, then sprinkle the cinnamon sugar mixture over the center — try to keep it away from the edges so it doesn’t bake onto the pan. Top with the remaining batter and smooth the surface.

Bake for 55 to 70 minutes, or until a toothpick inserted near the center comes out mostly clean with just a couple moist crumbs. This is a dense, large cake, so don’t get nervous if your oven needs a bit longer; just keep an eye on it starting at 55 minutes.

Step 7: Cooling and Glazing

Once baked, let the cake cool in the pan for one hour — this rest time helps it firm up for easy removal. Turn it out onto a wire rack to cool completely. For the glaze, whisk confectioners’ sugar with 3 tablespoons of fresh orange juice, adding more juice to thin or more sugar to thicken as you prefer. Drizzle the glaze generously just before slicing and serving.

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Pro Tips for Making Cranberry Orange Bundt Cake Recipe

Don’t Thaw Frozen Cranberries: Adding them frozen keeps the batter from turning purple and helps maintain nice bursts of tartness.
Grease Your Bundt Pan Thoroughly: The cinnamon sugar swirl can stick around the edges; a generous greasing helps your cake come out cleanly.
Use Fresh Orange Juice and Zest: It makes a noticeable difference in flavor compared to store-bought juice—freshness really pops!
Cool Cake Before Glazing: If the cake is warm, the glaze will melt and slide off instead of setting nicely.

How to Serve Cranberry Orange Bundt Cake Recipe

Cranberry Orange Bundt Cake, citrus cranberry cake, holiday bundt cake, easy orange cranberry dessert, moist cranberry orange cake - A close-up view of a single slice of bundt cake held on a cake server above a white plate. The cake has one thick layer with a soft, golden yellow crumb mixed with bright red berries and brown cinnamon swirl spots. The outside has a light brown crust, and the top is covered with a smooth white glaze that drips down the sides. In the background, the rest of the round bundt cake with matching glaze is visible on the white plate, which sits on a white marbled surface with a light pink cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually garnish with a simple drizzle of the orange glaze and sprinkle a few sugared cranberries on top for sparkle and extra tang. If I’m feeling festive, a sprig of fresh rosemary or thyme adds a lovely earthy contrast that smells incredible.

Side Dishes

This cake pairs so well with a cup of hot coffee or spiced tea. For brunch, I like serving it alongside fresh fruit salad or light whipped cream—to balance the richness and emphasize those tart cranberries.

Creative Ways to Present

For holidays, I’ve served this cake on a wooden board surrounded by fresh orange slices, cranberries, and pine sprigs to make it pop on the table. For a more casual vibe, I like slicing it thick and stacking pieces on a pretty dessert platter with small bowls of extra glaze and whipped cream for dipping.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers covered tightly at room temperature if I plan to eat them within two days. For longer storage, I pop the cake in the fridge, wrapped well, and it stays moist up to a week.

Freezing

This bundt cake freezes beautifully. I wrap it tightly in plastic wrap and then foil before freezing. When I want to enjoy it, I thaw it overnight in the fridge to keep its moisture and texture intact.

Reheating

If you want to enjoy your leftover slices warm, I pop them in the microwave for about 10 seconds or briefly in a low toaster oven—just enough to take the chill off without drying them out.

FAQs

Can I use frozen cranberries in the Cranberry Orange Bundt Cake Recipe?

Absolutely! Just add frozen cranberries straight to the batter without thawing to prevent your cake batter from turning purple and to maintain that tart bite.
Can I substitute sour cream in this bundt cake?

You can swap sour cream with plain Greek yogurt in equal amounts. Both keep the cake moist and tender, though sour cream adds a slightly tangier flavor.
How do I avoid the cinnamon sugar swirl sticking to the Bundt pan?

Grease the pan very well, especially around the edges. Also, make sure to sprinkle the cinnamon sugar swirl primarily in the center of the cake batter rather than near the pan walls.
Can I make this cake ahead of time?

Definitely! You can bake the cake up to two days in advance (without glazing), store it covered in the refrigerator, then bring to room temperature before adding the orange glaze and serving.

Final Thoughts

This Cranberry Orange Bundt Cake Recipe sits near the top of my favorite festive desserts for good reason—it’s comforting, fresh, and has that perfect mix of sweet and tart that keeps everyone coming back for more. Baking it feels like giving your kitchen a warm hug, and serving it always brightens up the room. I can’t wait for you to make it, share it, and fall in love with it just like I did.