Cranberry Orange Bundt Cake

A bundt cake on a wooden stand topped with a vanilla glaze and candied cranberries.

This Cranberry Orange Bundt Cake is one of the best cakes you'll ever make! Each slice is moist, and loaded with a fresh orange flavor and bites of juicy tart cranberries, with the perfect sweet icing drizzle on top. It's a cake that is not only delicious, but also beautiful and perfect for the holiday season!

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Course: Brunch, Dessert

Cuisine: American

Keyword: bundt cake, cranberry, cranberry bundt cake, cranberry orange bundt cake

Prep Time: 30

Cook Time: 1

Total Time: 1 30

Servings: Slices

Calories: 379kcal

Ingredients

For the Bundt Cake:

3 cups All Purpose Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Salt
2 cups Granulated Sugar
1 cup Unsalted Butter (softened)
4 large Eggs (room temperature)
1/2 cup Sour Cream (room temperature)
2 tsp Vanilla Extract
1 cup Buttermilk (room temperature)
2 cups Cranberries (Fresh or Frozen)
1 TBS All Purpose Flour
2 TBS Orange Zest

For the Orange Icing:

1.5 cups Powdered Sugar
2-3 TBS Fresh Orange Juice

Instructions

For the Bundt Cake:

Preheat the oven to 325 degrees Fahrenheit. Spray a 9 cup bundt pan with non stick spray, and lightly flour. Set aside.
Add the dry ingredients to a medium bowl and whisk them together. 3 cups All Purpose Flour, 2 tsp Baking Powder, 1/2 tsp Baking Soda , 1 tsp Salt
Cream the butter and sugar together in a large bowl for a couple of minutes until light and fluffy. 2 cups Granulated Sugar, 1 cup Unsalted Butter
Add in the eggs, one at a time, until just combined. Then add in the sour cream, and vanilla extract. 4 large Eggs, 1/2 cup Sour Cream , 2 tsp Vanilla Extract
Add one third of the flour mixture and mix until combined. Then half of the buttermilk, mixing until just combined. Then another third of the flour, the remaining buttermilk, and remaining flour, in the same manner. 1 cup Buttermilk
Add the cranberries to a small bowl and toss them with 1 TBS of flour. 2 cups Cranberries, 1 TBS All Purpose Flour
Add the floured cranberries, and orange zest to the cake batter and gently fold them into the batter until they're spread evenly throughout. 2 TBS Orange Zest
Spoon the batter into the prepared bundt cake pan.
Bake the cake for 50 to 60 minutes, or until the cake is golden and a toothpick can be inserted and comes out clean. (The cake is dense, so it may take longer in your oven, don't be alarmed if it does).
Let the cake cool for about 1 hour in the pan. Loosen the edges of the pan with a butter knife, then invert the cake onto a wire rack. Let it cool completely.

For the Orange Icing:

Add the powdered sugar and fresh orange juice to a bowl and whisk together. Whisk quickly for about 1 minute to lighten the color (and make it a brighter white). Add more orange juice or more powdered sugar if needed to get the right texture. 1.5 cups Powdered Sugar, 2-3 TBS Fresh Orange Juice
Drizzle or spoon the icing over the top of the cake. Let it sit for about 30 minutes, to set. Garnish with candied cranberries, or rosemary if desired. Then enjoy.

Notes

Room Temperature Ingredients: Let your butter, eggs, sour cream, and buttermilk come to room temperature for about 30 minutes before you're preparing your cake batter.
Cranberries: You can use frozen or fresh cranberries for this cake. I've tested it with both. If you're using frozen cranberries you don't need to thaw them, put them in the batter straight from the freezer.
Loaf Pan: If you don't need a whole cake you can cut the recipe in half and use a loaf pan instead. It will still bake for about 50-65 minutes.

Nutrition