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Cranberry Orange Bundt Cake Recipe

Cranberry Orange Bundt Cake Recipe
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Photos of Cranberry Orange Bundt Cake Recipe

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How To Make Cranberry Orange Bundt Cake

Here’s a fancy, soft orange bundt cake with tart cranberries, cinnamon swirl, and finished off with a sweet orange glaze. Great for the holidays.

Preparation: 15 minutes
Cooking: 1 hour 5 minutes
Total: 1 hour 20 minutes



  • 3cupsall purpose flour,spoon & leveled
  • tspbaking powder
  • tspsalt
  • cupsunsalted butter,softened to room temperature
  • cupsbrown sugar,light or dark, packed, divided
  • ½cupgranulated sugar
  • 1orange zest
  • 5large eggs,at room temperature
  • ½cupfull fat sour cream,at room temperature
  • 2tsppure vanilla extract
  • ½cupmilk,at room temperature
  • ¼cupfresh orange juice
  • cupscranberries,fresh or frozen, do not thaw if frozen
  • 2tspground cinnamon

For the Orange Glaze:

  • cupsconfectioner’s sugar
  • 4tbspfresh orange juice


  1. Preheat the oven to 350 degrees F and grease a 10-inch bundt pan.

  2. Whisk the flour, baking powder, and salt together in a large bowl. Set aside.

  3. Using a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter, 1 cup of brown sugar, granulated sugar, and orange zest together until creamed for about 2 minutes.

  4. 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.

  5. 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.

Make the swirl:

  1. Mix the remaining brown sugar and cinnamon together in a medium bowl.

  2. Pour half of the cake batter evenly into the prepared bundt pan. Sprinkle the swirl ingredients evenly on top and pack down slightly. Cover evenly with the remaining cake batter.

  3. Bake for 55 to 70 minutes or until a toothpick inserted into the cake comes out clean with just a couple of lightly moist crumbs.

  4. Once done, remove from the oven and allow to cool for 2 hours inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack or serving dish. Allow to cool completely.


  1. Whisk confectioners’ sugar and 3 Tablespoons of orange juice together. Add 1 extra Tablespoon of juice to thin out as needed. Drizzle icing over the cake before slicing and serving.

  2. Cover leftover cake tightly and store at room temperature for up to 2 days or in the refrigerator for up to 1 week.


  • Calories: 558.41kcal
  • Fat: 27.57g
  • Saturated Fat: 16.57g
  • Trans Fat: 0.94g
  • Monounsaturated Fat: 7.33g
  • Polyunsaturated Fat: 1.50g
  • Carbohydrates: 72.56g
  • Fiber: 1.85g
  • Sugar: 46.09g
  • Protein: 6.79g
  • Cholesterol: 144.51mg
  • Sodium: 403.05mg
  • Calcium: 140.83mg
  • Potassium: 162.19mg
  • Iron: 2.21mg
  • Vitamin A: 250.58µg
  • Vitamin C: 7.63mg
Want to share your experience making this Cranberry Orange Bundt Cake or have any tips to perfect the recipe? Join the discussion in the Baking and Desserts forum!

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