This Cranberry Orange Bundt Cake Is the Holiday Mic Drop You Didn’t Know You Needed

You don’t need another boring dessert. You need a cake that turns heads, shuts down conversation, and makes people ask for the recipe before they’ve swallowed. This Cranberry Orange Bundt Cake is loud—in flavor, in color, and in attitude.

Bright citrus, tart cranberries, and a buttery crumb that screams “seconds.” It’s the dessert equivalent of a standing ovation, minus the awkward bow.

What Makes This Special

This isn’t a sugar bomb in a festive outfit. It’s a balanced, bakery-level cake with fresh orange zest and juice, bursting whole cranberries, and a tender, moist crumb thanks to sour cream and butter. The glaze?

A glossy orange drizzle that sets beautifully and locks in freshness. It tastes like winter sunshine—zingy, bright, and not overly sweet.

Ingredients Breakdown

• All-purpose flour (2 3/4 cups) – Structure and tenderness.
• Baking powder (2 tsp) + baking soda (1/2 tsp) – Lift and lightness.
• Kosher salt (1/2 tsp) – Rounds out the flavors.
• Unsalted butter, softened (3/4 cup) – Richness and moist crumb.
• Granulated sugar (1 1/2 cups) – Sweetness and browning.
• Large eggs (3) – Structure and emulsification.
• Sour cream (3/4 cup) – Moisture and tang. Greek yogurt works too.
• Whole milk (1/2 cup) – Loosens batter for even bake.
• Fresh orange zest (2 tbsp) + orange juice (1/3 cup) – Core flavor.

  Use fresh, not bottled.

• Vanilla extract (2 tsp) – Warmth and aroma.
• Fresh cranberries (2 cups) – Rinse and pat dry. Frozen works; don’t thaw.
• Optional: chopped pecans or walnuts (1/2 cup) – Crunch and contrast.
• For the glaze: Powdered sugar (1 1/4 cups), orange juice (2–3 tbsp), orange zest (1 tsp), pinch of salt.

The Method – Instructions

1. Prep your pan like you mean it: Grease a 10–12 cup Bundt pan with butter or baking spray, then dust with flour. Tap out excess.

   Preheat oven to 350°F (175°C).

2. Mix dry ingredients: Whisk flour, baking powder, baking soda, and salt. Set aside.
3. Cream like a pro: Beat butter and sugar on medium-high until pale and fluffy, 3–4 minutes. Don’t rush this—air equals lift.
4. Add eggs: Beat in eggs one at a time, scraping bowl.

   Stir in vanilla, orange zest, and orange juice.

5. Combine wet and dry: On low, add half the dry mix, then sour cream and milk, then remaining dry mix. Mix just until smooth. Overmixing = tough cake.

   Hard pass.

6. Fold in the stars: Toss cranberries (and nuts if using) with 1 tbsp flour to prevent sinking. Fold gently into batter.
7. Fill and smooth: Spoon batter into pan and smooth the top. Give the pan a few firm taps to release air bubbles.
8. Bake: 45–55 minutes, until a skewer comes out clean with a few moist crumbs and the top springs back.
9. Cool with patience: Cool 15 minutes in the pan, then invert onto a rack.

   Cool completely before glazing. Yes, completely. Glaze + warm cake = slide city.

10. Glaze: Whisk powdered sugar, orange juice, zest, and a pinch of salt to a thick drizzle.

    Pour over the cooled cake and let set 15 minutes.

Keeping It Fresh

Wrap leftover cake tightly and store at room temp for 2–3 days. For longer storage, refrigerate up to 5 days—bring to room temp before serving for best texture. You can also freeze slices (or the whole cake, unglazed) for up to 2 months; thaw overnight in the fridge and glaze before serving.

Benefits of This Recipe

• Balanced flavor: Bright citrus cuts through sweetness for a grown-up dessert.
• Moist crumb: Sour cream keeps it tender without being heavy.
• Show-stopping look: Ruby cranberries and glossy glaze = instant centerpiece.
• Make-ahead friendly: Tastes even better the next day as the flavors meld.
• Versatile: Works for brunch, dessert, or that “I brought something” moment.

Don’t Make These Errors

• Skipping the pan prep: Bundt pans have curves.

  Miss a spot, lose a chunk. Not fun.

• Using bottled juice: The flavor falls flat. Fresh juice and zest are non-negotiable.
• Overmixing: Leads to tunnels and a tough crumb.

  Mix just until combined.

• Cutting while warm: The crumb needs to set. Give it time, hero.
• Thawing frozen cranberries: They’ll bleed and tint the batter. Use straight from the freezer.

Different Ways to Make This

• Almond twist: Swap vanilla for almond extract and add sliced almonds on top.
• Chocolate swirl: Marble in 1/2 cup melted dark chocolate for a luxe vibe.
• Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum.

  Check bake time.

• Citrus remix: Half orange, half lemon zest and juice for a sharper profile.
• Mini Bundts or muffins: Adjust baking time to 18–22 minutes for minis; 20–24 for muffins.

FAQ

Can I use dried cranberries?

Yes, but hydrate them first in warm orange juice for 10–15 minutes, then pat dry. Use 1 1/2 cups and expect a sweeter, less tart result.

What if I don’t have sour cream?

Use full-fat Greek yogurt in the same amount. It keeps the moisture and tang without drama.

How do I prevent cranberries from sinking?

Toss them with a little flour and make sure your batter isn’t overly loose.

Also, fold them in gently right before baking.

Can I lower the sugar?

Reduce granulated sugar by up to 1/4 cup without major texture issues. Any more and the crumb gets drier and less tender, IMO.

What’s the best pan size?

A 10–12 cup Bundt pan is ideal. If your pan is smaller, leave out some batter and bake as a muffin—no overflows, no regrets.

My Take

This Cranberry Orange Bundt Cake punches above its weight—simple steps, big payoff.

The citrus-zest-to-juice combo is the secret weapon, and the sour cream seals the deal. Make it once for a party, and you’ll be “that cake person” all season. FYI: nobody complains about leftovers, especially with coffee the next morning.