Name: Cranberry Orange Bundt Cake Recipe
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 200 g cranberries; 50 g granulated sugar; 100 g water; 350 g all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 150 g light-tasting oil; 115 g unsalted butter, melted; 200 g granulated sugar; 4 large eggs, room temperature; 2 teaspoon vanilla extract; 100 g milk, room temperature; 140 g orange juice, freshly squeezed (about 1 large orange or 2-3 small oranges); 1 teaspoon orange zest (from about 1 orange)

There’s something truly magical about combining zesty citrus with tart cranberries in a cozy cake that feels like a hug in every bite. This Cranberry Orange Bundt Cake Recipe brings together the bright freshness of freshly squeezed orange juice and zest with the sweet-tart burst of homemade cranberry sauce, all wrapped up in a tender and moist bundt cake crumb. It’s the perfect centerpiece for your holiday table or any time you’re craving a beautiful, flavorful dessert that’s bursting with personality and warmth.

Ingredients You’ll Need

Two images side by side show a black cooking pan with a metal handle on a white marbled surface. The first image shows fresh whole cranberries as the bottom layer, bright red and shiny, topped with a mound of white granulated sugar in the center. The second image shows the same pan after cooking, with the cranberry sauce thick and textured, deep red in color, with bits of cranberries visible. A pink spatula is partially dipped into the sauce, showing a smooth, slightly chunky texture. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, everyday ingredients is what makes this Cranberry Orange Bundt Cake Recipe a breeze to whip up. Each item plays a vital role in creating the perfect balance of texture, flavor, and color—from the tangy cranberries to the fragrant orange zest and the buttery richness that keeps this cake irresistibly moist.

200 g cranberries: Fresh cranberries add that lovely tartness and vibrant color.
50 g granulated sugar: Sweetens the cranberry sauce to balance the tart fruit.
100 g water: Helps cook down the cranberries into a thick, jammy sauce.
350 g all-purpose flour: Forms the structure of the bundt cake.
1 teaspoon baking powder: Provides lift and lightness to the cake.
1/2 teaspoon baking soda: Works with the acidic ingredients to create a tender crumb.
1/2 teaspoon salt: Enhances all the flavors.
150 g light-tasting oil: Keeps the cake moist without overpowering flavors.
115 g unsalted butter (melted): Adds richness and depth.
200 g granulated sugar: Sweetens the cake batter.
4 large eggs (room temperature): Bind the ingredients and contribute to the cake’s fluffiness.
2 teaspoons vanilla extract: Adds warm, aromatic notes.
100 g milk (room temperature): Hydrates the batter for tenderness.
140 g orange juice (freshly squeezed): Bursting with citrus brightness from about 1 large orange.
1 teaspoon orange zest: Infuses vibrant orange oils for an irresistible aroma.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Cranberry Orange Bundt Cake Recipe

Step 1: Prepare the Cranberry Sauce

Start by making the luscious cranberry sauce, which is the star surprise inside this cake. In a small saucepan set over medium-high heat, combine cranberries, sugar, and water. Bring everything to a gentle boil, then stir occasionally, using your spatula to press the cranberries down so they break apart and release their natural juices. After about 10 minutes, the sauce will thicken into a jammy consistency. Set it aside in a small bowl to cool. This fresh sauce adds a beautiful pop of tartness nestled right in the middle of the cake.

Step 2: Prep Your Bundt Pan

While your sauce cools, preheat your oven to 350°F (175°C). Generously grease a 10-inch bundt pan with melted butter or cooking spray, then sprinkle flour all around the pan, tapping to create a thin, even coating. This step is key for ensuring your cake releases perfectly after baking, so take a little extra time here to avoid any sticky surprises later.

Step 3: Combine the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. These dry ingredients set the foundation for your cake’s tender crumb, so keep them well-mixed and ready to add.

Step 4: Whisk Together the Wet Ingredients

In a large mixing bowl, beat the light oil, melted butter, and granulated sugar until they are well combined and glossy. Add the eggs one at a time, whisking in the vanilla extract, until the mixture is smooth and creamy. This step creates a rich, delicate batter that’s bursting with flavor.

Step 5: Build the Batter

Add half of the dry ingredients to the wet mixture, stirring gently until just combined but still slightly chunky. Pour in the milk, orange juice, and orange zest, and mix again until almost combined. Finish by adding the remaining dry ingredients and stirring gently until you have a smooth, cohesive batter. Overmixing can toughen the cake, so keep your stirring gentle but thorough.

Step 6: Assemble the Bundt Cake

Pour about half of your batter evenly into the prepared bundt pan. Carefully spoon the cooled cranberry sauce in a ring around the center of the batter, creating a beautiful swirl of tartness inside the cake. Then gently cover the cranberry layer with the remaining batter, smoothing the top so it’s even.

Step 7: Bake and Cool

Bake your Cranberry Orange Bundt Cake Recipe for 45 to 50 minutes. The cake is ready when a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 20 minutes. While it’s still warm, loosen the edges gently with your fingers, invert the pan onto a wire rack, and let the cake cool completely right side up. This ensures the cake holds its shape beautifully and highlights the surprising cranberry center as you cut.

How to Serve Cranberry Orange Bundt Cake Recipe

The image shows two photos side-by-side. On the left, a round metal bundt pan filled with pale yellow batter has a thick layer of red jam spread in a line across the middle of the batter, with a woman's hand holding a silver spoon above it. On the right, the same pan holds a golden brown baked cake with a slightly darker ring near the center, sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an inviting presentation, sprinkle the cooled cake with powdered sugar for a delicate snowy effect. If you’re feeling extra festive, adorn the top with small sprigs of fresh rosemary arranged like tiny trees – it adds a lovely herbal fragrance and a gorgeous visual contrast against the orange and red hues.

Side Dishes

This bundt cake shines best with simple accompaniments. A dollop of whipped cream or a scoop of vanilla bean ice cream complements the sharpness of the cranberries beautifully. You could also serve it alongside a cup of hot tea or freshly brewed coffee to round out your gathering perfectly.

Creative Ways to Present

For a stunning display at your next brunch or holiday table, slice the cake and serve pieces on decorative plates with extra cranberry sauce drizzled over. You might also layer slices with fresh orange segments and mint leaves for a colorful dessert platter. The Cranberry Orange Bundt Cake Recipe is versatile, making it as eye-catching as it is delicious.

Make Ahead and Storage

Storing Leftovers

This cake stays moist and flavorful when stored tightly wrapped in plastic wrap or in an airtight container at room temperature for up to three days. Keeping it covered ensures the cake doesn’t dry out and the subtle citrus and cranberry flavors remain fresh.

Freezing

If you want to save your Cranberry Orange Bundt Cake Recipe for later, it freezes beautifully. Wrap the cooled cake tightly in plastic wrap and then a layer of aluminum foil to prevent freezer burn. Freeze for up to two months. When you’re ready to enjoy, thaw the cake at room temperature for several hours or overnight before serving.

Reheating

To bring back that freshly baked warmth, gently reheat individual slices in the microwave for 15 to 20 seconds or warm the whole cake in a low oven (around 300°F) for 10 to 15 minutes. Reheating enhances the orange aroma and softens the cake, making each bite taste just like the first.

FAQs

Can I use frozen cranberries for the cranberry sauce?

Absolutely! Frozen cranberries work just as well and will cook down nicely into a jammy sauce. Just thaw them slightly before starting the sauce, or add a couple extra minutes to your cooking time.

What if I don’t have a bundt pan?

If you don’t have a bundt pan, a standard tube pan or even a loaf pan will work. Keep an eye on the baking time since it might vary slightly, and adjust accordingly by checking for doneness with a toothpick.

Can I substitute orange juice with another citrus?

You sure can! Lemon or grapefruit juice will give a different but still delightful twist. The key is balancing the tartness with the sweetness of the cake batter to maintain that lovely contrast with the cranberries.

Is this cake very sweet?

This cake strikes a lovely balance between sweet and tart thanks to the cranberry sauce and fresh orange juice. It’s not overwhelmingly sugary, making it a refreshing dessert that feels bright and light.

Can I make this recipe vegan?

With some swaps—like using flax eggs instead of regular eggs, plant-based milk, and a vegan butter substitute—you can definitely adapt this recipe. However, the texture might be a little different, so you may want to experiment a bit to get it just right.

Final Thoughts

If you’re looking to bake something that feels just as festive as it tastes, the Cranberry Orange Bundt Cake Recipe is a must-try. Its tender crumb paired with the surprising tart-sweet cranberry center and bright orange notes is a joyful treat that’s sure to become a favorite in your baking repertoire. Go ahead, gather those ingredients, and create a cake that brings warmth and smiles to any table.