Cranberry Orange Bundt Cake Recipe

If you’re looking to wow your friends and family with something as gorgeous as it is delicious, this Cranberry Orange Bundt Cake Recipe is absolutely your new go-to. I love this cake because it’s got that perfect balance of bright citrusy orange zest paired with tart, juicy cranberries. Plus, it’s super moist and tender, yet comes together without a fancy mixer or fuss. Keep reading, and I’ll walk you through exactly how to make this festive, fan-freaking-tastic treat that’s perfect for any season, but especially the holidays!

Ingredients You’ll Need

Each ingredient here plays a specific role that creates the perfect harmony of flavor and texture — from the tangy lemon juice making the cake rise nicely, to the fresh cranberries adding bursts of juicy surprise. When you shop, fresh is best, especially for the cranberries and oranges.

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• Milk or Buttermilk: Buttermilk adds extra moisture and tang, but plain milk works great too; just add a splash of lemon juice to mimic that effect.
• Lemon Juice: Helps activate the baking soda and brightens flavor—don’t skip it!
• Large Egg: Essential for binding and structure.
• Canola or Vegetable Oil: Keeps the cake super moist compared to butter in this recipe.
• Granulated Sugar: For balanced sweetness; part of it is swapped with brown sugar for depth.
• Light Brown Sugar: Adds a subtle caramel note and tender crumb.
• Orange Zest: The star aroma—make sure you zest before juicing your orange.
• Freshly Squeezed Orange Juice: Fresh juice packs way more punch than store-bought.
• Vanilla Extract: Enhances and rounds out the flavors.
• All-Purpose Flour: The cake’s foundation—measure carefully!
• Baking Soda & Baking Powder: Work together to give the cake lift and lightness.
• Salt: Balances the sweetness and enhances flavor.
• Fresh Cranberries: Bursting with tartness, they keep things interesting throughout.
• Confectioners Sugar: For that beautiful glaze on top.
• Water: Helps thin out the glaze to the right consistency.

Variations

I love how flexible this Cranberry Orange Bundt Cake Recipe is — you can easily tweak it to suit your taste or dietary needs. Over the years, I’ve played with different things, and I want to encourage you to make it your own.

• Gluten-Free Version: I swapped the flour with a gluten-free blend with great success. The texture is almost identical, and my gluten-sensitive friends can’t tell the difference!
• Use Dried Cranberries: If fresh cranberries are out of season, dried ones heated briefly in orange juice can add sweetness and the signature tartness.
• Spiced Kick: Add cinnamon or ginger for a warm twist that tastes great in autumn or winter.
• Lightened Up: Replace half the oil with Greek yogurt for a lighter, tangier version my family enjoyed during summer.

How to Make Cranberry Orange Bundt Cake Recipe

Step 1: Prepping for Success

Start by preheating your oven to 350°F (175°C) and generously greasing your Bundt pan. I always use baking spray with flour in it—it’s a lifesaver for making sure the cake releases perfectly without sticking. While the oven warms, zest and juice your orange, keep them separate, and set aside. It’ll help everything come together smoothly.

Step 2: Mixing Wet Ingredients

In a large bowl, whisk together milk with lemon juice and let it sit a minute to curdle slightly—this mimics buttermilk’s effect beautifully. Add your egg, oil, both sugars, orange zest, orange juice, and vanilla extract, then whisk until smooth. This mixture smells so fresh; I find myself sneaking a sniff every time!

Step 3: Combining Dry Ingredients and Folding In

In another bowl, sift together your flour, baking soda, baking powder, and salt. Gradually add the dry mix to the wet, stirring gently but thoroughly—don’t overmix or the cake might turn dense. Once almost combined, fold in the fresh cranberries carefully. Those bursts of tart inside the cake make all the difference.

Step 4: Baking to Perfection

Pour the batter into your prepared Bundt pan and smooth the top. Bake for about 50 minutes, but keep an eye on it after 45 minutes—ovens differ! The cake is done when a toothpick inserted in the center comes out clean or with just a few crumbs clinging. Remove from the oven and let it cool in the pan for about 15 minutes before carefully turning out onto a wire rack.

Step 5: Making the Orange Glaze and Finishing Touches

While the cake cools, mix the confectioners sugar with freshly squeezed orange juice and water until smooth and pourable. You want it thick enough to coat but still run down the sides gracefully. Drizzle the glaze over the top, then sprinkle with additional cranberries for that festive pop. Trust me, it’s these final touches that elevate this from everyday to showstopper.

How to Serve Cranberry Orange Bundt Cake Recipe

Garnishes

I usually keep it simple with the orange glaze and a handful of fresh cranberries on top. Sometimes, I add a sprinkle of powdered sugar or even a few edible flowers if it’s a special occasion—it makes the cake look that much more elegant and inviting.

Side Dishes

This cake pairs amazingly well with a cup of freshly brewed coffee or a nice, fragrant tea. For brunch, serve alongside light whipped cream or vanilla yogurt. During holidays, a scoop of cinnamon-spiced ice cream is a hit in my house!

Creative Ways to Present

For holiday gatherings, I sometimes decorate the platter with sprigs of rosemary or thyme and scatter a few sugared cranberries around. It adds a festive flair without much extra work. Also, slicing carefully and placing each piece on pretty plates with a small dollop of orange curd uplifts the experience.

Make Ahead and Storage

Storing Leftovers

I store leftover cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. It stays surprisingly moist, and the flavors even deepen after a day, which is a happy surprise every time.

Freezing

This cake freezes really well. After glazing and cooling completely, wrap it securely in plastic wrap and then foil. When you’re ready, thaw it overnight in the fridge, and it’s almost as fresh as when you baked it.

Reheating

If you want a warm slice, I pop it in the microwave for about 15-20 seconds or in a low oven (275°F) for 5-7 minutes. The glaze softens just enough and the cake feels fresh and comforting.

FAQs

Final Thoughts

This Cranberry Orange Bundt Cake Recipe truly holds a special place in my kitchen—and not just because it tastes amazing, but because it brings a little festive joy with so little effort. Whether you’re celebrating a holiday, hosting brunch, or just craving something bright and comforting, this recipe delivers every single time. Give it a try, and I promise you’ll be making it again and again, just like I have!

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