Cranberry Orange Bundt Cake – When the crisp air of winter begins to settle in and the streets are dotted with festive lights, my kitchen transforms into a cozy haven where the scents of holiday baking take center stage. This Cranberry Orange Bundt Cake has quickly become one of my favorite holiday traditions—a dessert that feels as celebratory as it tastes.

The inspiration for this cake came from my love for the classic pairing of tart cranberries and bright, zesty oranges. There’s something magical about how these two flavors complement each other: the sweetness of the orange balances the tangy burst of cranberries perfectly. This cake brings those flavors together in a way that’s both elegant and approachable, making it a perfect centerpiece for any holiday gathering.

I still remember the first time I baked this cake. It was a snowy afternoon, and the world outside was quiet and white. The warmth of the oven and the citrusy aroma filling my home felt like a little slice of heaven. I garnished the cake with a drizzle of orange glaze and a scattering of sugared cranberries, and when I placed it on the table, it was met with oohs and ahhs from my family. It wasn’t just a dessert; it was a moment of joy shared around the table.

The beauty of this Cranberry Orange Bundt Cake lies in its versatility. It’s fancy enough for your holiday dessert table but simple enough to enjoy with a cozy cup of tea on a chilly evening. The moist, buttery crumb is infused with fresh orange zest and juice, while the cranberries add bursts of tartness with every bite. And let’s not forget the glaze—a sweet and tangy kiss of orange that ties everything together beautifully.

Baking this cake has become a ritual for me during the holiday season. I love how it fills my kitchen with warmth and the promise of something delicious. Whether I’m preparing it for a festive party or wrapping up slices as gifts for friends and neighbors, it always brings a sense of joy and connection.

So, if you’re looking for a dessert that captures the essence of the holidays in every bite, this Cranberry Orange Bundt Cake is it. It’s a celebration of flavor, tradition, and togetherness—the perfect way to make your season a little sweeter.

WHY YOU’LL LOVE THIS CRANBERRY ORANGE BUNDT CAKE

• Perfect Flavor Combo: The tangy cranberries and bright citrusy orange glaze create an irresistible harmony of sweet and tart.
• Moist and Buttery Texture: Every slice is melt-in-your-mouth tender, thanks to a rich, buttery batter.
• Festive Appeal: With its vibrant colors and beautiful bundt shape, it’s a showstopper for holiday gatherings.
• Easy Yet Impressive: Simple to make, but looks and tastes like it came from a bakery!
• Versatile Treat: Enjoy it as a dessert, breakfast, or even a midday indulgence with coffee or tea.

INGREDIENTS FOR CRANBERRY ORANGE BUNDT CAKE

For the Cake:

• All-purpose flour, divided for the batter and coating the cranberries.
• Baking powder for leavening.
• Salt to enhance flavor.
• Ground cardamom (optional) for a warm, spiced undertone.
• Full-fat cream cheese at room temperature for a rich, moist texture.
• Unsalted butter at room temperature for creaminess.
• Granulated sugar for sweetness.
• Vanilla extract for classic flavor.
• Orange liqueur for a citrusy depth.
• Large eggs at room temperature for structure and richness.
• Orange juice for moisture and flavor.
• Finely grated orange zest for a burst of citrus aroma.
• Cranberries, fresh or frozen, for tartness; if frozen, do not thaw.

For the Orange Soaking Syrup:

• Orange juice for soaking and flavor infusion.
• Granulated sugar to sweeten the syrup.
• Orange liqueur for a citrusy kick.

For the Glaze:

• Confectioners’ sugar for the base of the glaze.
• Salt to balance sweetness.
• Orange juice to adjust the glaze consistency and flavor.
• Orange liqueur for a flavor boost.

Garnish Ideas (Optional):

• Sugared cranberries for a festive touch.
• Sugared rosemary for a hint of herbaceousness.
• Orange zest for extra citrus flair.

HOW TO MAKE THIS CRANBERRY ORANGE BUNDT CAKE

For the Cake:

Step 1: Preheat the oven to 325°F. In a medium mixing bowl, whisk together flour, baking powder, salt, and cardamom. Set aside.

Step 2: Using a stand mixer with a paddle attachment or a handheld electric mixer, beat butter and cream cheese on medium speed until smooth and creamy.

Step 3: Gradually add sugar and beat on medium-high speed until light and fluffy. Mix in vanilla extract and orange liqueur.

Step 4: Reduce speed to medium. Add eggs one at a time, beating well after each addition. Mix in orange juice and orange zest.

Step 5: On low speed, add the flour mixture and mix just until combined. Turn off the mixer.

Step 6: Toss cranberries with reserved flour. Gently fold cranberries into the batter using a rubber spatula.

Step 7: Grease a 10-inch bundt pan thoroughly. Pour batter into the pan and smooth the top.

Step 8: Bake for 65-68 minutes, or until a cake tester comes out clean. Cool the cake in the pan for 15 minutes, then invert onto a cooling rack.

Step 9: Brush warm orange soaking syrup over the cake, allowing it to absorb before adding more. Cool completely, about 2 hours.

For the Orange Soaking Syrup:

Step 1: Combine orange juice and sugar in a medium saucepan. Simmer over medium heat, whisking frequently, until sugar dissolves.

Step 2: Remove from heat and whisk in orange liqueur. Use as directed for soaking the cake.

For the Glaze:

Step 1: In a bowl, mix confectioners’ sugar and salt. Whisk in orange juice and orange liqueur until thick and barely pourable.

Step 2: Adjust consistency with more orange juice (if too thick) or confectioners’ sugar (if too thin).

Step 3: Drizzle over the cooled cake. Let set for 20 minutes.

Garnish (Optional): Top with sugared cranberries, sugared rosemary, and/or orange zest. Slice and serve!

STORAGE OPTIONS

Once you’ve baked your delightful Cranberry Orange Bundt Cake, the key to maintaining its moist texture and citrusy flavor lies in proper storage. Here’s how to keep your cake fresh, whether you plan to enjoy it over the next few days or save it for later:

Refrigerator Storage

To extend the freshness of your Cranberry Orange Bundt Cake:

1. Let the cake cool completely before storing to avoid condensation, which can make it soggy.
2. Wrap the cake tightly in plastic wrap or place it in an airtight container.
3. Store it in the refrigerator for up to 5 days. The chilled environment helps preserve the zesty orange notes and keeps the cake from drying out. Before serving, bring it to room temperature or warm it slightly for the best flavor and texture.

Freezer Storage

If you’re planning ahead or have leftovers you want to savor later, freezing is a fantastic option:

1. Cool the cake completely to prevent freezer burn.
2. Wrap the entire cake or individual slices in plastic wrap, then a layer of aluminum foil for extra protection.
3. Place the wrapped cake in a freezer-safe bag or container, labeling it with the date.
4. Store in the freezer for up to 3 months.

When you’re ready to enjoy it, thaw the cake in the refrigerator overnight. For that fresh-from-the-oven feel, warm slices briefly in the microwave or oven.

With these simple storage tips, your Cranberry Orange Bundt Cake will be just as delightful days or weeks later as it was when freshly baked!VARIATIONS AND SUBSTITUTIONS

• Add Nuts: Fold in 1/2 cup of chopped walnuts or pecans for added crunch.
• Swap the Glaze: Try a cream cheese glaze or simple powdered sugar drizzle instead of orange glaze.
• Dried Cranberries: Use dried cranberries if fresh ones aren’t available; soak them in orange juice for extra flavor.
• Citrus Twist: Substitute lemon zest and juice for the orange to make a lemon cranberry bundt.
• Gluten-Free Option: Use a 1:1 gluten-free baking flour for a gluten-free version.
• Sweeten It Up: Add white chocolate chips to the batter for a sweeter bite.

SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Cranberry Orange Bundt Cake

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Servings: 12

Ingredients

• For the Cake:
• 3 cups plus 1 tablespoon 374g all-purpose flour, divided
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cardamom optional
• 12 ounces 340g full-fat cream cheese, room temperature
• 8 ounces 227g unsalted butter, room temperature
• 2 cups 398g granulated sugar
• 2 teaspoons vanilla extract
• 2 teaspoons orange liqueur
• 5 large eggs room temperature
• 1/2 cup 113ml orange juice
• 3 tablespoons 40g orange zest, finely grated
• 2 cups cranberries fresh or frozen; if frozen, do not thaw
• For the Orange Soaking Syrup:
• 1/3 cup 76ml orange juice
• 1/2 cup 99g granulated sugar
• 2 tablespoons 28ml orange liqueur
• For the Glaze:
• 2 cups 228g confectioners' sugar, sifted
• 1/4 teaspoon salt
• 2 1/2 tablespoons 35ml orange juice (more if needed)
• 2 teaspoons orange liqueur
• Optional Garnish:
• Sugared cranberries
• Sugared rosemary
• Orange zest

Instructions

• For the Cake:
• Preheat the oven to 325°F (163°C).
• In a medium bowl, whisk together 3 cups (360g) of flour, baking powder, salt, and cardamom. Set aside.
• In a stand mixer with the paddle attachment (or using a handheld mixer), beat cream cheese and butter on medium speed until smooth and creamy, about 1 minute.
• Gradually add the sugar and increase speed to medium-high, beating until light and fluffy, about 3 minutes.
• Mix in vanilla extract and orange liqueur.
• Reduce speed to medium and add eggs one at a time, beating well after each addition. Scrape down the sides as needed.
• Beat in orange juice and zest until combined.
• Reduce mixer speed to low and slowly incorporate the flour mixture, mixing just until combined.
• Toss cranberries with the remaining 1 tablespoon (14g) of flour, then gently fold them into the batter with a spatula.
• Generously grease and flour a 10-inch (12-cup) Bundt pan, ensuring all crevices are coated. Pour batter into the pan and smooth the top.
• Bake for 65–68 minutes or until a tester inserted in the center comes out clean or with a few moist crumbs.
• Let the cake cool in the pan on a rack for 15 minutes, then invert onto the rack.
• For the Orange Soaking Syrup:
• In a saucepan, combine orange juice and sugar. Heat over medium, whisking, until sugar dissolves.
• Remove from heat and stir in orange liqueur.
• While the cake is warm, slowly brush syrup over the top and sides, allowing it to absorb fully. Let the cake cool completely for about 2 hours.
• For the Glaze:
• In a bowl, whisk together confectioners' sugar, salt, orange juice, and orange liqueur until thick and barely pourable.
• Adjust consistency as needed: add more orange juice (1 teaspoon at a time) if too thick or more sugar (1 tablespoon at a time) if too thin.
• Drizzle glaze over the cooled cake and let it set for 20 minutes.
• Optional Garnish:
• Top with sugared cranberries, sugared rosemary, and/or orange zest for a festive finish.
• Slice, serve, and enjoy!