There’s something incredibly comforting about a homemade bundt cake, especially when it’s filled with bright citrus notes and bursts of tart cranberries. This Orange-Cranberry Bundt Cake is the perfect combination of sweet, tangy, and buttery flavors, making it ideal for winter holidays, brunch gatherings, or cozy weekends at home. Every slice is soft, moist, and filled with the vibrant taste of fresh oranges and juicy cranberries.
The batter starts with simple ingredients you likely already have in your pantry: flour, butter, sugar, eggs, and baking powder. What makes this cake special is the addition of freshly squeezed orange juice and zest, which infuse every bite with natural citrus aroma. Fold in fresh or frozen cranberries to add a delightful tart contrast that perfectly balances the sweetness of the cake. If you prefer a milder flavor, you can toss the cranberries in a bit of sugar before mixing them into the batter.
Once baked, the cake emerges golden and fragrant, with cranberries peeking through the tender crumb. Let it cool completely before adding a glaze. A simple orange glaze made from powdered sugar and fresh orange juice gives the cake a glossy finish and an extra layer of flavor. For a festive touch, sprinkle some finely grated orange zest or a few sugared cranberries on top.
This cake pairs wonderfully with a cup of cinnamon tea or Irish coffee, and it’s versatile enough to serve as a dessert or an afternoon treat. It keeps well for several days, maintaining its moist texture, and can even be frozen for later enjoyment. The combination of citrus and cranberries makes it a cheerful dessert during colder months, bringing a burst of color and freshness to any table.
Whether you bake it for a holiday gathering or simply to brighten your day, this Orange-Cranberry Bundt Cake is sure to impress. It’s easy to make, beautiful to serve, and filled with flavor that celebrates the best of the season, sweet oranges, tart cranberries, and the simple joy of homemade baking.
Ingredients
- 2 cups all-purpose flour sifted
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup orange juice freshly squeezed
- 2 tablespoons orange zest
- 3 eggs large
- 1 1/2 cups fresh cranberries coarsely chopped
- 1/4 cup powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly.
- In a large mixing bowl, cream together the sugar and butter until light and fluffy.
- Mix in the eggs, one at a time, beating well after each addition.
- Sift together the flour, baking powder, and salt, and gradually add it to the creamed mixture alternately with the orange juice.
- Fold in the orange zest and chopped cranberries until just combined.
- Pour the batter into the prepared bundt pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
- Dust the cooled cake with powdered sugar before serving.
Nutrition
Yummy! 😋
Made this for Thanksgiving and everyone loved it! It went faster than the pumpkin pie! 🍰🦃
The recipe says 2 cups of flour but my mom always said cakes should have less flour? Not sure what happened??
Pretty good… but where’s the chocolate? I think this would be better with some chocolate chips. Just sayin’.
I can totally see your point! Chocolate could add a nice touch. Maybe I’ll try it next time! 🍫
This cake was amazing! The orange flavor really pops and the cranberries add a nice tartness. Definitely making it again!
I followed the recipe but my cake came out super dry 😢. Any tips for keeping it moist?
Why do you need orange zest? Is that really necessary? Seems like a lot of work for nothing.
I don’t like cranberries, so I substituted them with blueberries. It was still yummy!
Yum, yum, yum!!!
Good recipe, but I thought the powdered sugar was too sweet on top. Less is more, I say!
I’ve never baked a bundt cake before but this was pretty simple! Thanks for sharing! 🍊
Easy recipe, but I had to use frozen cranberries. Still turned out good. Thumbs up!
I followed the recipe but my cake came out dry. Maybe I baked it too long? Not too happy.
This cake is absolutely delicious! The orange and cranberry combo is perfect. Will definitely make it again!
Is it really necessary to use fresh cranberries? I think the canned ones would be just as good.
Cake gooood!
Yum! 😋
So easy to make! I added some walnuts for extra crunch and it turned out great!
This cake is absolutely delicious! The flavors blend so well. My family loved it!
Tasted good but it looked awful. The frosting was all over and a mess. Not a good spring dessert!
I don’t really bake. Is this sumthin I can do if I’m a beginner? Need more details!
Kinda dry, not what I expected. Maybe I overbaked it? Not sure if I’ll try again.
Dry? Mine turned out perfect. Maybe not enough juice? Or you let it cool too long in the pan? Just a tip, don’t give up!
I find it hard to believe it was dry! I just made it and it was super moist! Maybe it was overbaked? Give it another shot, they can be tricky sometimes.
This sounds wonderfully bright—orange + cranberries in a bundt is such a classic holiday vibe. I’d probably add a pinch more zest just because I can’t resist.
I tried something like this once, and I added extra zest like you said—though I accidentally used more orange juice than the recipe. Still tasted great, just took longer to bake. I’d probably keep the zest but watch the liquid next time.
Yes!! Orange + cranberries is such a festive combo. I love that it’s a bundt too—always looks fancy with minimal effort.
Made it last weekend and it actually worked! Cake was moist, and the cranberries gave little pops of tart. Would definitely bake a little less next time since my oven runs hot.
Nice! I love when it actually comes out moist like that 😊 I agree—bundt cakes can brown fast if the oven runs hot. Next time try pulling it a few minutes early or lowering to 340°F and you’ll be golden. Did you end up baking closer to 55 or 60?
Wait… sift the flour with baking powder—okay. But do you toast the cranberries or nah? Mine just turned into soggy bits last time.
To be honest, I’d toss them in a little flour first? Toasting sounds nice but I’m not sure it helps. Mine came out ok without toasting though 🤷♂️
I don’t toast them. Just fold the chopped cranberries in—if you’re getting soggy bits, it’s usually because they’re very wet/over-chopped or the batter got overmixed. Also make sure you bake the full 55–60 until the toothpick is clean.
The instructions are clear, and I like that it says “freshly squeezed” orange juice. I used store-bought once for another cake and it tasted flatter—this one should be better.
This sounds incredibly bright and festive—orange + cranberries in a bundt is such a classic. I’d probably add a little vanilla just because I’m me 😄
55-60 minutes might be a little long depending on your oven and bundt pan color. Mine always runs hot, so I’d start checking around 45-50.
Good point! I’ve noticed bundt pans (and darker ones especially) can finish way faster. I usually check with a toothpick at ~48 minutes and then adjust from there.
Mine took like 70 minutes last time… I think people are missing that cranberries add moisture? Maybe 55-60 is fine for lighter pans but not for thicker/cheap ones. 🤷♀️
Not sure I get the measurement—2 tablespoons orange zest vs 1 cup juice. I feel like it might be too much juice and not enough zest, but we’ll see? Also my bundt never releases clean unless I grease like a maniac lol.
I’m a little skeptical about the texture from creaming butter and adding flour/juice alternately—sometimes bundts get dense. But the baking time looks reasonable, so maybe it’s fine?
The instructions are pretty straightforward. I like that it says freshly squeezed orange juice—usually people skip that part and the flavor suffers.
I used store-bought orange juice once and it still turned out… but I guess freshly squeezed would be better. My bundt also took closer to 65 min so maybe watch it near the end.
Totally agree—freshly squeezed OJ makes a big difference. The zest too? That’s what keeps it from tasting flat.
I’m skeptical about the butter/egg amount—2 cups flour with only 1/2 cup butter feels kinda light? Maybe it’s fine, but I’d expect it denser.