Tart cranberries and vibrant orange come together in this cranberry orange bundt cake, a dessert that brightens any table.
With its tender, buttery crumb and zesty flavors, it’s perfect for holiday gatherings, an afternoon treat with coffee, or even a sweet ending to a cozy bowl of minestrone soup. The best part? It’s simple to make but looks stunning—just what you need for impressing guests without the stress.
The key to its bold flavor is freshly squeezed orange juice and zest, paired with the sweet-tart burst of cranberries. Each bite is balanced with a drizzle of orange glaze, adding just the right touch of sweetness.
Bundt cakes are my favorite for their effortless elegance—no elaborate frosting required. Whether served during festive dinners or alongside pumpkin waffles for a cozy brunch, this cake brings warmth and brightness to the colder months. Too good to save for holidays alone!
Why This Is My Go-To Recipe
- Unbeatable flavor combo: The sweet, tangy balance is perfect for dessert or a midday pick-me-up.
- Effortlessly impressive: The bundt pan does all the work of making it look stunning.
- Versatile: Works beautifully for brunch, dessert, or even gifting.
- Stays fresh: The cake keeps its moist, tender texture for days.
- Crowd-pleaser: Guests always ask for seconds—and the recipe!
Cranberry Orange Bundt Cake Recipe
Equipment
- Mixing Bowls
- Whisk
- Electric mixer
- Measuring Cups
- Rubber spatula
- Cooling Rack
- Toothpic
Ingredients
- 2 3/4 cup flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup butter
- 1 3/4 cup sugar
- 4 eggs
- Zest of 1 orange
- 3/4 cup buttermilk
- 1/3 cup orange juice
- 2 tsp vanilla
- 2 cups cranberries
- 2 Tbs flour
Glaze:
- 1 cup powdered sugar
- 2-3 Tbs orange juice
Instructions
- Preheat oven to 350°F, grease and flour a 10-cup bundt pan.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar until fluffy, beat in eggs one at a time, then mix in orange zest and vanilla.
- Alternate mixing flour mixture and milk into the wet ingredients, ending with orange juice.
- Toss cranberries in flour, fold into the batter, and spread into the bundt pan.
- Bake 50-55 minutes, cool 5 minutes in the pan, then invert onto a plate to cool completely.
- Whisk powdered sugar and orange juice into a glaze and drizzle over the cooled cake.
