Cranberry Orange Bundt Cake (Easy & Stunning!)

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Why This Cranberry Orange Bundt Cake is so Special

I’ll be honest – I’ve made a lot of bundt cakes in my time, but this cranberry orange version is in my top three. Here’s what makes it so good:

The cranberry compote is a game-changer. Instead of just tossing cranberries into the batter and hoping for the best, I cook down about half of them into a thick compote. This creates intense pockets of cranberry flavor throughout the cake. It’s the difference between “there are cranberries in this” and “WOW, this is a cranberry cake.”

Fresh cranberries add texture. The remaining fresh cranberries scattered through the batter burst during baking, creating little tart surprises in every bite. Some people find cranberries too tart on their own, but in this buttery, sweet cake, they’re perfect.

Orange brightens everything. Between the orange zest in the cake and the orange juice in the glaze, there’s just enough citrus to balance the richness and bring out the cranberry flavor without tasting like orange cake.

It’s naturally beautiful. Bundt cakes are already impressive, but the cranberries visible in the crumb and that gorgeous orange glaze make this one extra special. Top it with sugared cranberries and orange slices, and you’ve got a centerpiece-worthy dessert.

It stays moist for days. Thanks to the sour cream and all that fruit, this cake doesn’t dry out. Day three is honestly just as good as day one.

Ingredients You’ll Need

This recipe has three components: the cake, the cranberry compote, and the orange glaze. Everything is straightforward and you probably have most of it already.

For the Cranberry Compote:

• Fresh cranberries (1¼ cups) – Must be fresh, not dried
• Sugar (1½ tablespoons) – Just enough to take the edge off
• Water (2 tablespoons) – Helps them break down

For the Bundt Cake:

• Unsalted butter (2 sticks, room temperature) – The base of our rich cake
• Granulated sugar (2 cups) – Sweetness and structure
• Vegetable oil (¼ cup) – Keeps the cake extra moist
• Orange zest (1 tablespoon) – Fresh is essential here
• Orange juice (⅓ cup) – Adds bright citrus flavor
• Fresh cranberries (1 cup) – In addition to the compote
• All-purpose flour (2¾ cups) – Measured correctly (spoon and level!)
• Baking powder (1 teaspoon) – Helps it rise
• Baking soda (½ teaspoon) – Works with acidic ingredients
• Salt (1 teaspoon) – Enhances all the flavors
• Eggs (4 large, room temperature) – Structure and richness
• Vanilla extract (2 teaspoons) – The background note that ties it all together

For the Orange Glaze:

• Powdered sugar (2½ cups) – The base
• Melted butter (2 tablespoons) – Adds richness
• Milk (2 tablespoons) – Thins it to the right consistency
• Fresh orange juice (from ½ orange) – About 2-3 tablespoons
• Orange zest (2 teaspoons) – Extra orange punch
• Pinch of salt – Balances the sweetness

Optional for Decorating:

• Sugared cranberries (fresh cranberries rolled in sugar)
• Fresh orange slices
• Fresh rosemary sprigs

How to Make Cranberry Orange Bundt Cake (Step-by-Step)

This cake has a few steps, but none of them are complicated. Just follow along and you’ll have a gorgeous cake in about 90 minutes.

PART 1: MAKE THE CRANBERRY COMPOTE

Start with this because it needs to cool completely before you use it. In a medium saucepan over medium heat, combine 1¼ cups cranberries, 1½ tablespoons sugar, and 2 tablespoons water. Bring it to a simmer and let the cranberries pop and break down – this takes about 10 minutes. You’ll know it’s ready when it looks like a thick jam. Remove from heat and let it cool completely while you prep everything else.

PART 2: PREP YOUR PAN AND MISE EN PLACE

Preheat your oven to 350°F. Generously spray your bundt pan with baking spray (the kind with flour in it) – don’t skip this step or your cake will stick! If you don’t have baking spray, butter every nook and cranny, then dust with flour.

In a medium bowl, whisk together your flour, baking powder, baking soda, and salt. Set this aside.

PART 3: MAKE THE CAKE BATTER

In a large mixing bowl (or your stand mixer), cream together the room temperature butter and sugar until light and fluffy – this takes about 3-4 minutes and is crucial for a tender cake. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl frequently.

Add the oil, orange zest, orange juice, and vanilla extract. Mix until combined. The mixture might look slightly curdled from the orange juice – that’s totally normal!

Add your dry ingredients in three additions, mixing just until combined after each addition. Don’t overmix or your cake will be tough. Gently fold in the 1 cup of fresh whole cranberries.

PART 4: ASSEMBLE AND BAKE

Spread half of the cake batter into your prepared bundt pan. Take your cooled cranberry compote and dollop it over the first layer of batter. Use a butter knife to gently swirl it around – you want ribbons of compote, not completely mixed in. Spread the remaining batter over the top and use your knife to do one more gentle swirl.

Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and spring back when lightly touched.

Let the cake cool in the pan for 10-15 minutes – this is crucial! If you try to remove it too soon, it’ll break. But if you let it cool completely in the pan, it’ll stick. After 10-15 minutes, place a cooling rack over the top of the pan, flip it over, and gently tap to release the cake.

PART 5: MAKE THE GLAZE AND FINISH

Once the cake has cooled completely (be patient!), make your glaze. Whisk together the powdered sugar, melted butter, milk, orange juice, orange zest, and salt until smooth. It should be thick but pourable – add more milk if it’s too thick, more powdered sugar if it’s too thin.

Drizzle the glaze over the cooled cake, letting it drip down the sides naturally. If you’re decorating, add your sugared cranberries and orange slices now, before the glaze sets. Let the glaze set for about 15-20 minutes before slicing.

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The Secret to Perfect Cranberry Compote

Making cranberry compote sounds fancy, but it’s honestly one of the easiest things you’ll do in this recipe. Here’s what you need to know:

Cranberries are naturally high in pectin. Pectin is what makes jams and jellies thicken, and cranberries have tons of it naturally. This means you don’t need cornstarch or any other thickener – just cook them down with a little sugar and water, and they’ll thicken on their own.

You’ll hear them pop. As the cranberries heat up, you’ll hear little popping sounds. This is perfect! It means they’re bursting and releasing all that natural pectin.

It needs to cool completely. If you add warm compote to the cake batter, it can affect how the cake bakes. Make this first and let it cool while you prep everything else.

It’s versatile. If you have leftover compote (you probably won’t), use it on toast, swirl it into yogurt, or spread it on sandwiches. It keeps in the fridge for about a week.

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Tips for the Best Bundt Cake Every Time

Grease your pan like your life depends on it. Bundt pans have all those ridges and details, which means lots of places for cake to stick. Use baking spray with flour, or butter and flour every single crevice. Don’t skip this!

Room temperature ingredients are crucial. Room temp butter creams better, room temp eggs incorporate more smoothly, and room temp dairy doesn’t curdle. Set everything out 30-60 minutes before baking.

Don’t overmix once you add flour. Mix just until you can’t see dry flour anymore. Overmixing develops gluten, which makes tough, dense cakes.

Zest before you juice. It’s way easier to zest a whole orange than a juiced orange half. Zest first, then juice.

Use fresh cranberries, not frozen. Fresh cranberries hold their shape better during baking. If you must use frozen, don’t thaw them first – add them frozen.

The toothpick test is your friend. Start checking at 55 minutes. The toothpick should come out clean or with just a few moist crumbs – not raw batter.

Timing the unmolding is critical. 10-15 minutes after baking is the sweet spot. Too soon and it breaks, too late and it sticks.

How to Get Your Cake Out of the Pan Perfectly

This is where people mess up bundt cakes, so let me break it down:

Step 1: Let it cool for 10-15 minutes. Set a timer! This is not negotiable.

Step 2: Place a cooling rack over the pan. Turn the whole thing upside down so the pan is on top and the cooling rack is on the bottom.

Step 3: Give it a few gentle taps. Tap the bottom of the pan in a few spots. You should feel the cake release.

Step 4: Lift the pan slowly. Gently lift the pan straight up. The cake should slide right out onto the cooling rack.

Step 5: If it sticks… Don’t panic! Run a thin knife around the edges again, let it sit for another 5 minutes, and try again. If parts of the cake stick to the pan, you can “glue” them back on with the glaze – I’ve done this many times and nobody notices!

How to Store and Freeze This Cake

Room Temperature Storage:
Cover the cake with a cake dome or wrap loosely in plastic wrap and store at room temperature for up to 3 days. The moisture from the cranberries and sour cream keeps it from drying out.

Refrigerator Storage:
If your kitchen is warm or you want it to last longer, refrigerate for up to 5 days. Let it come to room temperature before serving for the best flavor and texture.

Freezing:
This cake freezes beautifully! Wrap the unglazed, cooled cake tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, then glaze and serve.

Make-Ahead Option:
Bake the cake 1-2 days ahead, wrap well, and store at room temperature. Make and add the glaze the day you’re serving it for the freshest look.

Serving Suggestions and Decorating Ideas

This cake is stunning on its own, but here are ways to make it even more special:

Classic Presentation:

• Drizzle with orange glaze and let it set
• Top with sugared cranberries (roll fresh cranberries in simple syrup, then sugar)
• Add thin orange slices for a pop of color
• Fresh rosemary sprigs for a festive touch

Serve it with:

• Whipped cream – Lightly sweetened with a hint of vanilla
• Vanilla ice cream – The cold-hot contrast is incredible
• Crème fraîche – For a sophisticated, slightly tangy pairing
• Hot coffee or tea – This is a perfect afternoon tea cake
• Hot chocolate – For a cozy winter dessert

Make it a Dessert Bar: Set out slices with various toppings and let guests customize: whipped cream, ice cream, extra orange zest, chopped pistachios, or chocolate sauce.

Gift-Giving: Bake this in a disposable bundt pan, wrap beautifully with cellophane and a ribbon, and give as a holiday gift. Include a card with storage instructions.

Recipe Variation to Try

Once you’ve mastered the basic recipe, try these delicious twists:

Cranberry Lemon Bundt Cake:
Replace the orange zest and juice with lemon. The bright lemon pairs beautifully with tart cranberries.

White Chocolate Cranberry:
Fold ¾ cup white chocolate chips into the batter along with the cranberries. The sweetness balances the tart berries perfectly.

Spiced Cranberry Orange:
Add 1 teaspoon cinnamon, ½ teaspoon ginger, and ¼ teaspoon nutmeg to the batter for a spiced holiday version.

Cranberry Orange with Pecans:
Fold in ¾ cup chopped toasted pecans for extra crunch and nutty flavor.

Mini Bundt Cakes:
Divide the batter among mini bundt pans (reduce baking time to 25-30 minutes). Perfect for individual servings or gift-giving!

Gluten-Free Version:
Replace the all-purpose flour with a 1:1 gluten-free baking blend. The texture will be slightly different but still delicious.

Vegan Adaptation:
Use vegan butter, replace eggs with flax eggs (4 tablespoons ground flaxseed + 12 tablespoons water), and use non-dairy milk in the glaze.

Commonly Asked Questions

Similar Recipes

If you enjoy bundt cake recipes like this, you will enjoy the ones below:

• Rum and Eggnog Pound Cake
• Marble Bundt Cake Recipe
• Turtle Brownie Cake
• Mini Gingerbread Bundt Cakes
• Louisiana Crunch Cake Recipe

Kitchen gadgets you’ll need for this recipe

Standing Mixer

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Bundt Cake Pan

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Kitchen Aid Mixer

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Measuring Cups

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