Every slice of this super moist, ultra flavorful cranberry orange Bundt cake boasts a buttery brown sugar orange crumb, tart juicy cranberries, and a ribbon of cinnamon-sugar. Drizzle with a simple orange glaze for an impressive cake that’s a welcome addition to any holiday party or brunch.
I originally published this recipe in 2017 and have since added new photos and additional success tips.
Step aside Christmas cookies because this Bundt cake is a must-make this—and every!—holiday season.
Today we’re combining tart cranberries, a thick cinnamon swirl, and sweet orange glaze to create a dessert that’s perfect for a celebration! It’s also very well loved:
One reader, Emma, commented: “This cake is amazing… I make a cake every week to take to tennis and this was voted my best cake ever and I’ve been taking a cake since 2008! ★★★★★”
Another reader, Sherrille, commented: “I was a little apprehensive about this cake, as most similar recipes I’ve tried were dry. OMG, this one is moist and perfectly delicious! I made mini-Bundt cakes for gifts and am on my second batch now. All gift recipients raved about the flavor and moistness! ★★★★★”
And another reader, Andi, commented: “I made this a few weeks ago. Absolutely amazing. I plan to make it for breakfast Christmas morning. I mean, why not? Yum! ★★★★★”
Cranberry & Orange Flavor Pairing
Peppermint and mocha. Pumpkin and spice. Ginger and molasses. Mint and chocolate. There’s no doubt this time of year is home to some of the most delicious and irresistible flavor combos. But there’s one duo that’s completely underrated: cranberry and orange.
I love this flavor duo year round, but especially during the holidays (hello, cranberry sauce) when we could all use a little pop of sweet/tart flavor in between chocolatey, spiced, and rich desserts. Don’t get me wrong, this cranberry orange Bundt cake is definitely decadent—and I love the flavor profile this cake adds to a holiday spread. A few other orange-cranberry recipes I love? Orange cranberry bread, cranberry orange icebox cookies, and cranberry orange muffins.
Behind the Recipe
Chai Bundt cake is the starting point for today’s recipe. It’s honestly one of the best cakes I’ve ever made, even if you skip the chai cinnamon swirl inside. It’s super buttery, moist, and dense without being too heavy.
With a quality base recipe like that, the options are endless. (Try my rum cake next!) I knew that’s where I wanted to start when crafting a holiday inspired cake.
Ingredients in Cranberry Orange Bundt Cake
Because they’re so large, Bundt cakes have a tendency to dry out. Not this one! We’re using lots of power ingredients to ensure the very best flavor, moisture, and texture. Here’s what you need:
Some ingredients notes before you begin:
- Flour: We use sturdy all-purpose flour as the base because it’s strong enough to hold up to the cranberries and all the liquid ingredients.
- Butter: Make sure you use room-temperature butter that’s still cool to the touch. If it’s too warm, the butter and sugar cannot properly cream.
- Sugars: Use brown sugar as the primary sweetener, with just a touch of granulated sugar.
- Oranges: Can’t have a cranberry orange cake without the flavor from real oranges. We use both orange zest and juice for added flavor and moisture. I don’t recommend store-bought OJ, because it’s too thick and I found it made the cake too wet.
- Eggs, Sour Cream, + Milk: 5 eggs, sour cream, and milk add moisture. It’s a lot of volume, but remember, this is a big cake!
- Cranberries: Use fresh, frozen, or dried cranberries—I tested the cake with both fresh and frozen. If using frozen, do not thaw. If using fresh cranberries, you can cut some in half or give them a rough chop before adding to the batter; this just gives a little more texture variety, and ensures cranberry flavor in every bite.
Curdled Ingredients: The wet ingredients will look somewhat curdled before you add the dry ingredients—this is due to the ranging temperatures of the ingredients. It’s normal. The butter may be warmer than the eggs, the sour cream may be colder than the butter, etc. It will all come together when the dry ingredients are added.
Cinnamon Swirl Filling
Layer the cinnamon swirl between the cake batter—half of the cake batter on the bottom, half of the cake batter on the top. There’s no need to actually swirl it, the oven will take care of that. The weight of the cake batter rises and falls as it bakes, moving the cinnamon swirl along with it.
Success Tip: When you sprinkle the cinnamon-sugar filling over the bottom layer of cake batter, try to keep it away from the edges of the pan as best you can. If a lot of the cinnamon-sugar layer touches the sides or center of the Bundt pan, the cake is more likely to stick to the pan when you try to invert it.
Easy Orange Icing
I love making icings and glazes with fresh citrus juices, like the topping on these lemon shortbread cookies. A little tang with a little sweet is always a good idea! You’ll notice that the icing is a bit thin, but it will “set” on top of the cake. For an alternative, try the brown butter icing used on my peach Bundt cake or the cream cheese frosting used on my hummingbird Bundt cake.
Before You Bundt
- Bundt Pan: You need a large Bundt pan for this big cake, one that can hold 10–12 cups of batter. I use and recommend this one and this one. Even though they have a nonstick coating, I still always grease the pan generously with nonstick spray, to ensure the heavy cake releases easily when it’s time to invert it onto a platter.
- Let the cake cool in the pan for 1 hour, and then invert onto a cooling rack or serving platter/cake stand. Trying to invert the cake too soon or after too long always makes it harder to release; I find that 60 minutes is the sweet spot for this cake.
To really take this cake presentation to the next level of festive, serve it with the sparkly sugared cranberries that I also use to garnish pumpkin pie.
Print
Cranberry Orange Bundt Cake
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 5 hours, 30 minutes
- Yield: serves 12
- Category: Cake
- Method: Baking
- Cuisine: American
Description
Every slice of this super moist, ultra flavorful cranberry orange Bundt cake boasts a buttery brown sugar orange crumb, tart juicy cranberries, and a ribbon of cinnamon-sugar. Drizzle with a simple orange glaze for an impressive cake that’s a welcome addition to any holiday party or brunch.
Cake
Filling
Orange Glaze
Instructions
- Preheat the oven to 350°F (177°C) and grease a 10-inch Bundt pan.
- Make the cake: In a large bowl, whisk the flour, baking powder, and salt together. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter, brown sugar, granulated sugar, and orange zest together until creamed, about 3 minutes. Add the eggs, sour cream, and vanilla and beat on medium speed until combined. Scrape down the sides and bottom of the bowl as needed. The mixture will look curdled; that’s ok—it will come together when you add the dry ingredients.
- Pour the dry ingredients into the wet ingredients, add the milk and fresh orange juice, and beat on medium speed it all until the batter is completely combined. Beat or stir in cranberries. Batter is thick, yet silky.
- Make the filling: In a small bowl, mix the 2/3 cup (135g) brown sugar and cinnamon together.
- Pour half of the cake batter evenly into the prepared Bundt pan. Sprinkle the swirl ingredients evenly on top, doing your best to avoid sprinkling near the edges. Keep the cinnamon sugar in the center, so it doesn’t bake/get stuck onto the pan, which makes inverting the cake difficult. Cover evenly with remaining cake batter.
- Bake for 55-70 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven.
- Once done, remove from the oven and allow to cool for just 1 hour inside the pan. Then, invert the slightly cooled Bundt cake onto a wire rack or serving dish. Allow to cool completely.
- Make the icing: Whisk confectioners’ sugar and 3 Tablespoons of orange juice together. Add 1 extra Tablespoon of juice to thin out as needed. (Alternatively, add an extra Tablespoon or 2 of confectioners’ sugar to thicken, if desired.) Drizzle icing over cake before slicing and serving.
- Cover leftover cake tightly and store at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Notes
- Make Ahead Instructions: You can make the entire cake ahead of time (before topping with icing). Cover cooled cake and refrigerate for up to 2 days. Bring to room temperature before icing and serving. Baked cake can be frozen up to 3 months. Allow to thaw overnight in the refrigerator and bring to room temperature (if desired) before icing and serving.
- Special Tools (affiliate links): 10-inch Bundt Pan | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Citrus Juicer | Citrus Zester | Silicone Spatula | Cooling Rack
- Sour Cream: You can use 1/2 cup plain Greek yogurt instead of sour cream. Just as moist and delicious!
- Orange Juice: Use fresh orange juice. You’ll need an orange for the zest anyway, so use up that juice in the cake and icing. The cake tastes MUCH better with fresh juice than with store-bought OJ.
- Cranberries: 1 and 3/4 cups of fresh, frozen, or dried cranberries work.
- Optional Garnish: I added some sugared cranberries for garnish.
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