Introduction

A Cranberry Orange Bundt Cake with Glaze is the perfect balance of tangy cranberries, bright citrusy orange, and sweet vanilla cake all baked into a beautiful bundt shape. The cranberries burst with tartness, while the fresh orange zest and juice bring vibrant flavor, making this cake a festive yet refreshing treat. The simple glaze adds just the right touch of sweetness and elegance.

This cake is ideal for the holiday season—especially Thanksgiving and Christmas—but it’s also versatile enough to enjoy year-round as a breakfast cake, brunch centerpiece, or a show-stopping dessert. The bundt pan gives it a rustic yet elegant presentation, meaning it looks as good as it tastes.

Why I Love This Recipe

I love this cake because it’s not just a dessert—it feels like a celebration of the season. The cranberries add a pop of color and tartness, which balances beautifully with the bright orange flavor. The bundt pan makes it look impressive without any complicated decorating.

The glaze is another reason I adore this recipe—it’s silky, citrusy, and adds a polished finish. It’s also a forgiving cake—moist, dense, and rich, but not overly heavy. Whenever I make it, the smell of orange zest and vanilla fills the kitchen, creating the ultimate cozy baking experience.

Why It’s a Must-Try Dish

• Perfect for holidays and gatherings – It’s festive, beautiful, and crowd-pleasing.
• Bright and refreshing flavor – Orange zest + cranberries = a flavor explosion.
• Easy but impressive – Bundt cakes always look bakery-worthy with little effort.
• Moist and tender texture – Thanks to sour cream (or yogurt) in the batter.
• Make-ahead friendly – Stays fresh for days and freezes well.

Preparation and Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 50–55 minutes
• Cooling & Glazing Time: 30 minutes
• Total Time: ~1 hour 45 minutes

Servings and Nutrition

• Servings: 12 slices
• Calories per Serving: ~350 kcal
• Course: Dessert
• Cuisine: American, Holiday Baking

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 cup sour cream (or Greek yogurt)
• ½ cup fresh orange juice
• 2 tbsp orange zest (from about 2 large oranges)
• 1 tsp vanilla extract
• 2 cups fresh or frozen cranberries (if frozen, don’t thaw)

For the Glaze:

• 1 cup powdered sugar
• 2–3 tbsp fresh orange juice
• ½ tsp orange zest (optional for extra flavor)

Cooking Directions

Step-by-Step Preparation Method

1. Prepare the Pan

1. Preheat oven to 350°F (175°C).
2. Grease and flour a bundt pan thoroughly, or spray with baking spray that contains flour.

2. Mix the Dry Ingredients

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

3. Cream Butter and Sugar

4. In a large mixing bowl, beat butter and sugar together until light and fluffy (about 3 minutes).

4. Add Wet Ingredients

5. Beat in eggs, one at a time.
6. Mix in sour cream, orange juice, zest, and vanilla until smooth.

5. Combine Batter

7. Gradually add dry ingredients into the wet mixture, mixing until just combined. Do not overmix.
8. Gently fold in cranberries with a spatula.

6. Bake

9. Pour batter evenly into the bundt pan. Smooth the top.
10. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
11. Allow cake to cool in pan for 15 minutes, then carefully invert onto a wire rack to cool completely.

7. Glaze

12. Whisk together powdered sugar and orange juice until smooth and pourable.
13. Drizzle glaze over cooled cake.

How to Serve

• Slice and serve as a dessert or with afternoon tea/coffee.
• Perfect for holiday brunch tables, dusted with powdered sugar for a snowy effect.
• Pair with whipped cream or vanilla ice cream for an extra indulgence.

Recipe Tips

• Toss cranberries lightly in 1 tbsp flour before folding into the batter—this prevents them from sinking.
• For a thicker glaze, use less juice; for a thinner glaze, add more.
• Ensure the bundt pan is well-greased to avoid sticking.
• Let the cake cool fully before glazing, or the glaze will melt off.

Variations

• Cranberry Almond Bundt Cake: Replace vanilla with almond extract and add slivered almonds.
• Glazed Cranberry White Chocolate Cake: Add 1 cup white chocolate chips to the batter.
• Lemon Cranberry Cake: Swap orange juice/zest with lemon for a brighter tang.
• Spiced Cranberry Cake: Add 1 tsp cinnamon + ¼ tsp nutmeg to the batter for a warm holiday twist.

Freezing and Storage

• Storage: Keep covered at room temperature for up to 3 days or refrigerate up to 5 days.
• Freezing: Wrap cooled cake tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and glaze before serving.

Special Equipment Needed

• Bundt cake pan (10–12 cup capacity)
• Electric mixer (hand or stand)
• Wire cooling rack
• Mixing bowls

FAQ

Q: Can I use dried cranberries instead of fresh?
Yes, but soak them in warm water or orange juice for 10 minutes first to plump them up.

Q: My cake stuck to the pan—what happened?
Likely the pan wasn’t greased/floured well enough. Always use a baking spray with flour or butter + flour combo.

Q: Can I make this gluten-free?
Yes, substitute with a 1:1 gluten-free all-purpose flour blend.

Q: Can I make it ahead of time?
Yes! This cake actually tastes even better the next day as the flavors meld.

Conclusion

The Cranberry Orange Bundt Cake with Glaze is a festive, flavorful, and beautiful dessert that’s perfect for the holidays or any special occasion. With its moist texture, tart cranberries, and zesty citrus notes, it strikes the perfect balance between refreshing and indulgent. Easy to prepare yet impressive to present, this cake is guaranteed to become a go-to favorite for gatherings, celebrations, and cozy family moments.