I still remember the first time I baked a Cranberry Orange Bundt Cake for my extended family holiday gathering. I was in the kitchen, apron on, heart full of hope, and hands dusted lightly with flour. As that sweet, citrusy aroma filled the air, I watched my grandmother’s eyes light up and I knew I had created more than a dessert. That moment sparked my love for creating festive cakes that feel like warm hugs. Ever since, whenever winter chill hits and the holiday decorations go up, this Cranberry Orange Bundt Cake becomes my go-to treat, right at the center of the table.
Table of Contents
Table of Contents
Why This Cranberry Orange Bundt Cake Is a Holiday Must
Cranberry season and orange season overlap beautifully which makes a Cranberry Orange Bundt Cake the perfect centerpiece for any winter gathering. This cake captures the bright zest of oranges and the tangy burst of cranberries in every bite. If you’re searching for “Christmas Desserts Cranberry Orange” or hunting through “Cranberry Orange Dessert Recipes,” this cake is hands down one of the Best Cranberry Orange Cake recipes you’ll find. The combination of tart cranberries and sweet citrus makes a festive flavor that guests love. And because it’s a bundt cake, you get that dramatic, elegant shape with minimal fuss ideal for when you want your kitchen to look as festive as your heart feels.
Cranberry Orange Bundt Cake
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream the butter and sugar together until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, beating well after each. Stir in vanilla, orange zest, and orange juice.
- Add dry ingredients in 3 parts, alternating with sour cream. Mix gently and do not overmix.
- Fold in cranberries gently with a spatula.
- Pour batter into prepared bundt pan. Bake for 55–65 minutes until a toothpick comes out clean.
- Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with orange glaze once cooled.
Notes
Ingredients: What You’ll Need for Your Holiday Cranberry Orange Cake
Here’s what you’ll need to bake your Cranberry Orange Bundt Cake (serves about 12):
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- 1 ¾ cups granulated sugar
- 3 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 2 tablespoons orange zest (about 2–3 oranges)
- ½ cup fresh orange juice (about 1–2 oranges)
- 1 cup sour cream (or plain yogurt for a lighter texture)
- 1 ½ cups fresh or frozen cranberries (if using frozen, don’t thaw)
- Optional: powdered sugar or orange glaze for topping
This set of ingredients makes the Cranberry Orange Cake Easy to prepare, even if you’re not a seasoned baker. I often choose sour cream to make the texture moist and tender a little secret passed down from grandma’s kitchen.
Step-by-Step: How to Bake Your Cranberry Orange Bundt Cake
- Preheat and prep
Preheat your oven to 350°F (175°C). Grease a 10-inch bundt cake pan thoroughly, then dust lightly with flour (or use cocoa powder if you like subtle contrast). This ensures your Cranberry Orange Bundt Cake will release cleanly and keep its gorgeous shape. - Mix dry ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. - Cream butter and sugar
In a large bowl, beat the softened butter and sugar until light and fluffy about 3–4 minutes. The mixture should look pale and airy. That’s the sweet foundation of your bundt magic. - Add eggs, vanilla, zest, and juice
Crack in the eggs one at a time, mixing well after each addition. Stir in vanilla extract, orange zest, and orange juice. The kitchen will start smelling like a cozy winter porch filled with citrus a sign your Holiday Cranberry Orange Cake is on its way. - Alternate flour mixture and sour cream
Begin adding the flour mixture in three parts, alternating with the sour cream (or yogurt). Start and end with flour. Mix gently overmixing can make a dense cake. By now, your batter should feel silky and light with a lovely citrus scent. - Fold in cranberries
Gently fold the cranberries into the batter. This is what makes your cake a true “Orange Cranberry Bundt Cake Recipe.” The berries add pops of color and tanginess that balance the sweet citrus cake. - Bake and cool
Pour batter into your prepared bundt pan, smoothing the top lightly. Bake for 55–65 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool the cake in the pan for about 15 minutes, then invert onto a wire rack to cool completely. Patience pays off you want that cake fully cooled before glazing or dusting. - Optional finishing touches
Once cool, dust the cake with powdered sugar or drizzle an easy glaze made with powdered sugar and orange juice. Voilà your beautiful Cranberry Orange Bundt Cake Easy is ready for the table.
Tips to Make Your Cranberry Orange Cake the Best
- If you want extra burst of citrus, add 1 teaspoon of orange extract in addition to the zest and juice.
- Don’t thaw frozen cranberries before folding them in frozen berries spread out color evenly instead of clumping and sinking to the bottom.
- For a slightly nutty twist, sprinkle chopped walnuts or pecans on top before baking it turns your cake into a richer, more textured Holiday Cranberry Orange Cake.
- Want a richer cake? Substitute half the sour cream with full-fat Greek yogurt gives a thicker, denser crumb.
Trust me, these little tweaks can turn a good Cranberry Orange Bundt Cake into the Best Cranberry Orange Cake your family has ever tasted.
Why This Cranberry Orange Dessert Recipe Feels So Special
Every time I slice this bundt cake, I’m reminded of that first holiday when I baked it for my grandmother. The kitchen smelled like citrus groves and winter spices. The cake looked like a festive wreath. As relatives grabbed their first slices, I heard whispers “This is delicious,” “So moist,” “Perfect balance of sweet and tart.” That moment turned my simple kitchen experiment into a tradition.
This Cranberry Orange Bundt Cake isn’t just a dessert it’s a memory maker. It’s perfect for holiday dinners, cozy brunches, or as a sweet surprise for friends. Because it’s an “easy” recipe that doesn’t require fancy tools, you get all the joy of baking with minimal stress.
FAQ: Your Cranberry Orange Cake Questions Answered
Can I use frozen cranberries instead of fresh?
Yes frozen cranberries are great. Fold them into the batter while still frozen so they distribute evenly.
Can I make this cake dairy‑free or vegan?
You can try substituting butter with a plant‑based spread and sour cream with a non‑dairy yogurt. It may alter texture slightly, but you’ll still get that citrus‑cranberry flavor.
How should I store leftover Cranberry Orange Bundt Cake?
Keep it wrapped airtight at room temperature for 2–3 days. For longer storage, refrigerate for up to a week, or freeze slices (wrapped) for up to 3 months handy for later holiday treats.
Is this cake truly easy for beginners?
Absolutely. This Cranberry Orange Cake Easy recipe calls for basic mixing and no special techniques. If you can whisk, fold, and bake you’re all set.
Final Thoughts: Your Go-To Holiday Cranberry Orange Bundt Cake
If you want a dessert that tastes like winter joy, smells like holiday cheer, and looks like you spent hours in the kitchen this Cranberry Orange Bundt Cake is your friend. Simple enough for a weekday treat, festive enough for Christmas dinner. Whether you’re browsing “Cranberry Orange Dessert Recipes” or searching for the “Best Cranberry Orange Cake,” this recipe delivers every time.
So preheat your oven, gather those cranberries and oranges, and make your kitchen the coziest spot this season. I promise this bundt cake will bring smiles, full hearts, and maybe even a new holiday tradition.