Every slice of this Cranberry Orange Bundt Cake is bursting with bright citrus zest, tart cranberries, and a warm cinnamon-sugar swirl that melts into the buttery crumb. The cake is rich, moist, and perfectly sweet with a fresh orange glaze drizzled on top. It’s a festive and satisfying dessert that I always look forward to making, especially during the holidays. Whether I serve it for brunch, a holiday party, or as an everyday treat, it never fails to impress.

Why I’ll Love This Recipe

I love the way the fresh cranberries give each bite a pop of tartness, perfectly balancing the sweetness from the brown sugar and orange glaze. The cake itself is dense in the best way, holding together with a soft, moist crumb thanks to the generous amount of butter, eggs, and sour cream. The cinnamon swirl adds a cozy flavor without overpowering the bright orange. It’s the kind of cake that makes any table look beautiful, and I can even prepare it ahead of time if I’m hosting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Cake

• 3 cups (375g) all-purpose flour, spooned and leveled

• 2 ½ teaspoons baking powder

• 1 ¼ teaspoons salt

• 1 ½ cups (340g) unsalted butter, softened to room temperature

• 1 cup (200g) packed light or dark brown sugar

• ½ cup (100g) granulated sugar

• 2 tablespoons fresh orange zest (about 2 large oranges)

• 5 large eggs, at room temperature

• ½ cup (120g) full-fat sour cream, at room temperature

• 2 teaspoons pure vanilla extract

• ½ cup (120ml) whole milk, at room temperature

• ¼ cup (60ml) fresh orange juice

• 1 ¾ cups (220g) fresh or frozen cranberries (if using frozen, do not thaw)

For The Cinnamon Swirl Filling

• ⅔ cup (135g) packed light or dark brown sugar

• 2 teaspoons ground cinnamon

For The Orange Glaze

• 1 ½ cups (180g) confectioners’ sugar

• 3 to 4 tablespoons (45–60ml) fresh orange juice

Directions

1. I preheat my oven to 350°F (177°C) and generously grease a 10-inch Bundt pan using nonstick spray, making sure to coat all the crevices.

2. In a large bowl, I whisk together the flour, baking powder, and salt. I set this mixture aside while preparing the wet ingredients.

3. Using a handheld or stand mixer fitted with the paddle or whisk attachment, I beat the softened butter, brown sugar, granulated sugar, and orange zest together on medium-high speed for about 3 minutes, until it’s creamy and fluffy.

4. I add the eggs, one at a time, mixing well after each addition. Then I beat in the sour cream and vanilla extract. The mixture might look slightly curdled, but I know that’s normal—it will smooth out once I add the dry ingredients.

5. On low speed, I add the dry ingredients to the wet, then pour in the milk and orange juice. I mix just until the batter is completely combined. At this point, I gently fold in the cranberries using a spatula or the mixer on low speed. The batter will be thick and silky.

6. To make the cinnamon swirl, I stir the brown sugar and cinnamon together in a small bowl.

7. I pour half of the batter into the prepared Bundt pan and smooth the surface. Then I sprinkle the cinnamon-sugar filling evenly over the batter, making sure to keep it away from the edges to prevent sticking.

8. I spoon the remaining batter on top and smooth it out.

9. I bake the cake for 55 to 70 minutes. I always start checking at 55 minutes. When a toothpick inserted into the center comes out clean or with just a few moist crumbs, the cake is done.

10. I remove the cake from the oven and allow it to cool in the pan for exactly 1 hour. This cooling time is important—it helps the cake release from the pan cleanly.

11. After 1 hour, I carefully invert the cake onto a wire rack or serving platter and let it cool completely.

12. To make the glaze, I whisk the confectioners’ sugar with 3 tablespoons of fresh orange juice. If I want a thinner glaze, I add another tablespoon of juice. If I want it thicker, I add a bit more sugar.

13. Once the cake is fully cooled, I drizzle the glaze over the top. I let the glaze set for about 10 minutes before slicing and serving.

Servings And Timing

This recipe makes 12 servings.
Prep time: 15 minutes
Bake time: 55–70 minutes
Cooling time: 4 hours
Total time: about 5 hours and 30 minutes

Variations

• When I want a nuttier flavor, I add 1 cup of chopped walnuts or pecans to the batter.

• I’ve made this without the cinnamon swirl for a simpler, citrus-forward cake.

• I sometimes replace the cranberries with fresh blueberries for a summer version.

• If I want stronger orange flavor, I double the orange zest or add ½ teaspoon of orange extract.

• For smaller servings, I bake the batter in mini Bundt pans or loaf pans, adjusting the bake time accordingly.

Storage/Reheating

I store the cake tightly covered at room temperature for up to 2 days. For longer storage, I refrigerate it for up to 1 week.
If I want to freeze the cake, I do so before glazing. I wrap the cooled cake tightly in plastic wrap and foil and freeze it for up to 3 months. To serve, I let it thaw overnight in the fridge and come to room temperature before adding glaze.

FAQs

Can I Use Dried Cranberries Instead Of Fresh Or Frozen?

Yes, I can use dried cranberries, but I prefer fresh or frozen for their tartness and moisture. If I use dried cranberries, I often soak them in warm water or orange juice for about 10 minutes to plump them up.

What’s The Best Way To Prevent The Cake From Sticking?

I always make sure to generously grease my Bundt pan, even if it’s nonstick. I also avoid letting the cinnamon sugar touch the pan’s edges, as that can create sticky spots.

Can I Make This Cake Ahead Of Time?

Yes, I often make the cake a day in advance and store it, unglazed, in the refrigerator. I bring it to room temperature before adding the glaze and serving.

Can I Leave Out The Cinnamon Swirl?

Absolutely. When I want a more straightforward orange-cranberry flavor, I leave out the cinnamon swirl. The cake still turns out moist and flavorful.

Can I Substitute Greek Yogurt For Sour Cream?

Yes, I’ve used plain full-fat Greek yogurt many times with great results. It keeps the cake moist and doesn’t affect the flavor much.

Conclusion

This Cranberry Orange Bundt Cake has become a favorite in my kitchen for good reason. It’s moist, vibrant, and perfectly balanced between sweet, tart, and spiced. Whether I’m baking it for a holiday brunch or just because I have a bowl of fresh cranberries to use up, I know it will turn out beautifully every time. It’s one of those cakes that looks as good as it tastes, and the leftovers—if there are any—are just as delicious the next day.