Cranberry Orange Bundt Cake Recipe That Will Delight You

September 14, 2025

By:

Julia marin

You guys, let me tell you about this amazing cranberry orange bundt cake recipe that has completely stolen my heart! Every time I bake it, my kitchen fills with this heavenly aroma of fresh oranges and sweet cranberries that just makes my mouth water. I first tried making this cake for a holiday gathering, and it was an instant hit! Everyone loved how moist and flavorful it was, and I loved how easy it was to whip up. It’s perfect for any occasion—birthdays, brunches, or just a cozy night in with a cup of tea. Trust me, once you take that first bite, you’ll be hooked on that delightful balance of tart and sweet. So, let’s get baking, shall we?

cranberry orange bundt cake recipe - detail 1

Ingredients

2 cups all-purpose flour
1 ½ cups sugar
1 cup unsalted butter, softened (make sure it’s at room temperature for easy creaming!)
4 large eggs (bring them to room temperature for better mixing)
1 cup fresh cranberries (you can use frozen, just don’t thaw them!)
1 cup orange juice (freshly squeezed if you can, it makes a world of difference)
2 teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt (don’t skip this, it really enhances the flavor!)
1 tablespoon orange zest (this is where the magic happens; it adds such a bright flavor!)

How to Prepare the Cranberry Orange Bundt Cake Recipe

Step 1: Preheat and Prepare

First things first, you’ll want to preheat your oven to 350°F (175°C). This is super important because it ensures your cake bakes evenly. While that’s heating up, grab your bundt pan and give it a good greasing and flouring. Trust me, you don’t want your beautiful cake to stick! I like to use a bit of butter or cooking spray, then dust it with flour. Just make sure you cover all those nooks and crannies!

Step 2: Creaming Butter and Sugar

Now, let’s get to the fun part! In a large bowl, I cream the softened unsalted butter and sugar together until it’s light and fluffy—about 3-5 minutes should do the trick. This step is crucial because it incorporates air into the mixture, giving your cake that lovely rise. You can use a hand mixer or stand mixer, whichever you prefer. Just don’t rush it; you want it to be nice and creamy!

Step 3: Mixing in Ingredients

Once that’s all fluffy and delightful, it’s time to add the eggs. I add them one at a time, mixing well after each addition. This helps them incorporate fully and creates a smooth batter. After the eggs are in, pour in the orange juice, orange zest, and vanilla extract. The smell is just heavenly at this point! Mix everything until it’s just combined—don’t overdo it!

Step 4: Combining Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This is where you mix all the dry ingredients so that they’re evenly distributed. Once that’s done, gradually add this mixture to your wet ingredients. I like to do it in thirds, mixing gently until just combined. This keeps everything light and fluffy—no one wants a dense cake!

Step 5: Folding in Cranberries

Now, it’s time to add those beautiful fresh cranberries! Gently fold them into the batter. Be careful not to mash them up—you’re aiming for nice whole berries in your cake for that burst of tartness! A spatula works great for this, just a few folds until they’re evenly distributed.

Step 6: Baking

Alright, now it’s time to pour the batter into your prepared bundt pan! Make sure to spread it evenly. Pop it into your preheated oven and bake for 50-60 minutes. I usually start checking around the 50-minute mark. Stick a toothpick in the center; if it comes out clean, your cake is ready to shine! Once it’s done, let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. The anticipation is real!

Nutritional Information

So, let’s talk about the nutritional side of this delightful cranberry orange bundt cake! Keep in mind that these values are estimates, but here’s what you can expect per slice:

Calories: 320
Total Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Cholesterol: 70mg
Sodium: 150mg
Carbohydrates: 45g
Fiber: 1g
Sugar: 24g
Protein: 3g

This cake is a lovely treat, and while it’s indulgent, it also brings a bit of fruitiness into your day. Enjoy it in moderation, and savor every bite! You won’t regret it!

Why You’ll Love This Recipe

It’s incredibly quick and easy to whip up—perfect for busy days!
The combination of tart cranberries and zesty orange makes every bite flavorful and refreshing.
This bundt cake is moist and stays delicious for days—if it lasts that long!
It’s perfect for any occasion, whether it’s a cozy family gathering or a festive holiday party.
You’ll impress your friends and family with its stunning presentation and delightful taste!
It’s a great make-ahead dessert that can be enjoyed at room temperature or slightly warmed.

Tips for Success

Alright, let’s make sure your cranberry orange bundt cake turns out absolutely perfect! Here are some of my top tips that I’ve learned along the way:

Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This helps create a smoother batter and a lighter cake. If you forget to take them out in advance, a quick tip is to put your eggs in warm water for about 10 minutes.
Don’t Overmix: When combining your wet and dry ingredients, mix just until you see no dry flour. Overmixing can lead to a dense cake, and we want it fluffy and light!
Fresh Cranberries: If you’re using fresh cranberries, rinse and dry them well before folding them in. This prevents excess moisture from affecting the batter. And if you’re using frozen, skip thawing them to keep them from breaking apart!
Grease and Flour the Pan Well: Don’t skimp on greasing and flouring the bundt pan. I usually use a combination of butter and a bit of flour or cooking spray, ensuring every nook is covered so the cake slides out beautifully.
Baking Time: Every oven is different, so keep an eye on your cake as it bakes. Start checking for doneness at the 50-minute mark. You want that toothpick to come out clean with just a few moist crumbs attached.
Cool Properly: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. This helps it set and makes it easier to remove without breaking.
Don’t Skip the Glaze: While this cake is delicious on its own, a simple glaze or dusting of powdered sugar can elevate it to another level. Just mix some powdered sugar with a bit of orange juice and drizzle it over once the cake has cooled!

With these tips in hand, you’re well on your way to making a stunning and delicious cranberry orange bundt cake that everyone will love. Enjoy the process, and have fun baking!

Storage & Reheating Instructions

After you’ve enjoyed your scrumptious cranberry orange bundt cake, you’ll want to make sure it stays fresh for as long as possible. To store leftovers, simply place the cake in an airtight container or wrap it tightly in plastic wrap. This will keep it moist and flavorful for up to a week. Trust me, you’ll want to savor those delicious leftovers!

If you find yourself wanting to warm up a slice (which I totally recommend for that cozy vibe!), here’s how to do it: Preheat your oven to 350°F (175°C), and place a slice of cake on a baking sheet. Heat it for about 10-15 minutes until it’s warmed through. You can also pop it in the microwave for about 10-15 seconds for a quick fix, though it might not retain that delightful texture as well as the oven does.

And if you ever have any leftovers (which is rare, but hey, it happens!), you can also freeze slices for up to three months. Just wrap them individually in plastic wrap and then place them in a freezer bag. When you’re ready to indulge, let them thaw in the fridge overnight, and then warm them up as mentioned above. You’ll love having a little taste of this cake waiting for you!

FAQ Section

Can I use frozen cranberries in this cranberry orange bundt cake recipe?
Absolutely! Frozen cranberries work perfectly—just be sure not to thaw them before adding them to the batter. This helps them keep their shape and adds that lovely tartness to your cake.

How do I know when my bundt cake is done baking?
Great question! To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, your cake is ready! Start checking around the 50-minute mark to avoid overbaking.

Can I make this cake ahead of time?
Yes, you can! This cranberry orange bundt cake actually tastes even better after it sits for a day, as the flavors meld together beautifully. Just store it in an airtight container at room temperature until you’re ready to serve.

What can I use instead of orange juice?
If you don’t have orange juice on hand, you can substitute it with a mix of lemon juice and a bit of sugar to mimic that sweet-tart flavor. Alternatively, apple juice works well too, but it will give a slightly different taste.

How should I store my leftover cranberry orange bundt cake?
To keep your cake fresh, store it in an airtight container at room temperature for up to a week. If you want to keep it longer, you can freeze slices for up to three months! Just wrap them tightly in plastic wrap for the best results.

Call to Action

Now that you’ve got this delightful cranberry orange bundt cake recipe under your belt, I’d love to hear from you! Have you given it a try? What did you think? Please leave a comment below and share your experience with me—I can’t wait to read about your baking adventures!

If you enjoyed this recipe, I’d really appreciate it if you could rate it! Your feedback helps me create even more tasty treats for everyone to enjoy. And hey, if you’ve made any fun variations or added your own twist to the recipe, don’t hold back! Please share your ideas; I’m always looking for inspiration and ways to make this cake even better!

Happy baking, my friends! Let’s spread the love of this scrumptious bundt cake far and wide!

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About me

Hi, my name is Julia, I am the heart of Vihaad Recipes and a passionate lover of good food. My love for cooking began in childhood, inspired by my grandmother's delicious meals. Today, I share tasty recipes that bring people together through the shared enjoyment of food.