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cranberry orange Bundt cake

Delicious Cranberry Orange Bundt Cake Recipe

This cranberry orange Bundt cake is a holiday favorite, combining the tart sweetness of cranberries with the zesty brightness of orange. Perfectly moist and flavorful, it's a show-stopping dessert for festive gatherings or a cozy treat for any occasion.
Prep Time:15 minutes
Cook Time:1 hour
Total Time:1 hour 15 minutes
Cuisine: American
Keyword: Cranberry Orange Bundt Cake Recipe
Servings: 12

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ¾ cup unsalted butter softened
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup sour cream
  • 1 ½ cups fresh cranberries
  • 2 tbsp orange zest

Instructions

  • Preheat your oven to 350°F (175°C). Grease a 10-inch Bundt pan with butter or non-stick spray.
  • In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  • In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla extract.
  • Gradually mix the dry ingredients into the wet ingredients, alternating with sour cream. Do not overmix.
  • Gently fold in cranberries and orange zest.
  • Pour the batter into the prepared Bundt pan and smooth the top.
  • Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool the cake in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Notes

  • For extra flair, top the cake with an orange glaze or dust with powdered sugar.
  • To freeze, wrap the cooled cake tightly in plastic wrap and foil, then store in the freezer for up to 3 months.
  • Reheat individual slices in the microwave for 20-30 seconds or warm the entire cake in a 300°F oven for 10-15 minutes