Name: Cranberry Orange Bundt Cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 12 slices
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp salt; 1/2 cup unsalted butter, softened; 1 1/2 cups granulated sugar; 3 large eggs; 2 Tbsp orange zest; 1/3 cup fresh orange juice; 1/2 cup milk; 1 1/2 cups fresh cranberries; 1 cup powdered sugar (for glaze); 2-3 tsp orange juice (for glaze)

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This cranberry orange bundt cake captures everything wonderful about the holidays in a single, gorgeous dessert: tart cranberries, bright citrusy orange, and a soft, buttery crumb, all wrapped up in that classic fluted bundt shape and finished with a simple orange glaze. It strikes the perfect balance between tart and sweet, festive and comforting, which makes it as at home on a celebratory table as it is on a cozy weekend afternoon.

The best part is that this cake looks far more impressive than the effort it actually requires. There are no complicated techniques or fussy decorations, just a straightforward batter, a handful of fresh ingredients, and a bundt pan doing the heavy lifting on presentation. When you pull it from the oven, your kitchen will smell like pure holiday magic, and when you drizzle that glaze over the ridges, you will have a centerpiece worthy of any gathering.

Why You’ll Love This Recipe

This bundt cake is a genuine showstopper with very little work. The fluted pan gives every slice beautiful definition, and the glaze cascading down the ridges makes it look bakery-worthy without any decorating skill. It is the kind of dessert that earns compliments the moment it hits the table.

The flavor is a timeless, irresistible pairing. Tart fresh cranberries and bright orange zest are a classic holiday combination for good reason, and here they are balanced by a tender, buttery cake that keeps everything moist and rich rather than dry. Every bite has little bursts of tang against the sweet, citrus-scented crumb.

It is also far easier than it looks. With simple ingredients and no-fuss instructions, this cake comes together quickly and bakes into a reliable, crowd-pleasing dessert. Whether you are an experienced baker or just starting out, it is a recipe you can make with confidence.

Ingredients

The structure of the cake comes from 2 1/2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt, which together give it a tender crumb and just the right rise. For richness, you will cream 1/2 cup of softened unsalted butter with 1 1/2 cups of granulated sugar until light and fluffy, then beat in 3 large eggs one at a time to build a smooth, airy base.

The bright, citrusy character comes from 2 tablespoons of orange zest and 1/3 cup of fresh orange juice, so use fresh oranges for the fullest flavor. A 1/2 cup of milk keeps the batter moist and pourable, while 1 1/2 cups of fresh cranberries provide those signature tart pops throughout the cake. If you only have frozen cranberries, simply thaw and pat them dry before using.

To finish, a quick glaze made from 1 cup of powdered sugar whisked with 2 to 3 teaspoons of fresh orange juice gets drizzled over the cooled cake. One smart trick is to toss the cranberries in a tablespoon of flour before folding them into the batter, which helps keep them evenly suspended rather than sinking to the bottom.

Step-by-Step Instructions

Begin by preheating your oven to 350°F (175°C) and preparing your bundt pan thoroughly. Grease every crevice with butter or non-stick spray, then lightly dust with flour so the cake releases cleanly; this cake is far too pretty to leave half of it stuck in the pan. A well-prepped pan is the single most important step for a flawless bundt.

In a medium bowl, whisk together the flour, baking powder, and salt, then set it aside. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, which usually takes two to three minutes of mixing. This step incorporates air and lays the foundation for a tender cake.

Add the eggs one at a time, mixing well after each addition so the batter stays smooth and emulsified. Then stir in the orange zest and orange juice, which will fill the batter with fragrant citrus flavor. The mixture may look slightly curdled at this stage, and that is perfectly normal once the acidic juice goes in.

Gradually add the dry ingredients to the wet mixture, alternating with the milk and starting and ending with the flour mixture. This alternating method keeps the batter from becoming overworked and helps everything come together into a smooth, cohesive batter. Mix just until combined to keep the crumb tender.

Gently fold in the cranberries, distributing them evenly without crushing them. Pour the batter into your prepared bundt pan and smooth the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, checking toward the end so you do not overbake.

Let the cake cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. Once it is fully cool, whisk together the powdered sugar and a few teaspoons of fresh orange juice until you reach a smooth, drizzle-able consistency, then spoon it over the cake so it runs down the ridges. Slice and serve.

Tips for the Best Cranberry Orange Bundt Cake

Greasing and flouring the pan evenly is truly non-negotiable with a bundt cake, since the intricate shape has so many places for the batter to catch. Take your time getting into every groove, and your cake will slide out in one beautiful piece. Tossing the cranberries in a little flour before folding them in is the other key trick, keeping them suspended throughout the cake instead of sinking to the bottom.

For extra flavor, a teaspoon of almond extract adds lovely depth alongside the orange, and a half cup of chopped walnuts or pecans folded into the batter brings a pleasant crunch. If you love this tart-and-sweet flavor combination, you will also enjoy these cranberry orange muffins for a grab-and-go version, or this cozy homemade cranberry walnut bread for something a little more rustic.

If fresh cranberries are out of season, dried cranberries make a fine substitute; just soak them in warm water or orange juice for about 10 minutes to plump them up first. A dollop of whipped cream or a scoop of vanilla ice cream alongside each slice turns this everyday cake into a truly indulgent dessert.

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Frequently Asked Questions

Can I make this cake ahead of time?
Yes, and it actually tastes even better the next day as the flavors have more time to meld. Store it covered at room temperature for up to three days, adding the glaze closer to serving.

Can I freeze the cake?
Absolutely. Wrap the unglazed cake tightly in plastic wrap and freeze for up to three months. Thaw it at room temperature and then add the fresh orange glaze before serving.

What is the best way to store leftovers?
Keep leftovers in an airtight container at room temperature for two to three days, or in the refrigerator for up to five days.

How do I keep the cranberries from sinking?
Toss the fresh cranberries in a tablespoon of flour before folding them into the batter. The light coating helps them stay evenly distributed throughout the cake as it bakes.

Can I use frozen cranberries?
Yes. Thaw them and pat them dry before folding them in, which prevents excess moisture from bleeding into the batter and helps maintain the cake’s texture.

Looking to balance festive baking with lighter fare? These healthy eating ideas are a great place to start. And when you bake this cranberry orange bundt cake, I would love to see your creation, so tag @thekitchensaid on Instagram and share your glazed masterpiece.

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