Cranberry Orange Bundt Cake

Boos I can’t let cranberry season pass without getting at least one cranberry orange Bundt cake out of it! I take my buttery sour cream pound cake batter, hit it with orange zest and extract, fold in whole fresh cranberries, then pour an orange glaze right on top. Sounds like a whole lotta citrus, but it ain’t doing too much. You just get the best sweet-tart flava! Holiday fave fo sho, but definitely not holiday-only.

They’re Lovin’ It! Here’s what They’re Sayin’:

“I’m a cake snob, and it’s my birthday today so I baked my own cake: this one—a guarantee I won’t be disappointed, and neither will the ones I share it with. I’ve made cranberry pound cakes before but this one takes it up a notch. Thank you for helping me celebrate 74!”

—CHRIS M.

How to Make Cranberry Orange Bundt Cake

These step-by-step photos show how to make cranberry orange pound cake, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Cranberry Orange Bundt Cake Recipe

1. Cream the butter and sugar, then add the eggs

Beat the butter on high speed, then slowly add the sugar and keep creaming until the mixture is very pale and fluffy. Mix in the eggs one at a time, scraping down the bowl as needed.

2. Mix in the dry ingredients

Turn the mixer to its lowest speed and add the flour in two batches, followed by the salt and optional baking soda. Mix gently so you don’t overwork the batter.

3. Add the sour cream and orange flavorings

Add the sour cream, vanilla extract, orange extract, and orange zest. Scrape down the sides and bottom of the bowl, then mix just until combined.

4. Fold in the flour-coated cranberries

Toss the cranberries with the reserved flour, then carefully fold them into the batter by hand.

PRO TIP: Fresh cranberries are my first pick, but y’all can use frozen when fresh ones aren’t in season. Don’t thaw them! Toss them in the flour straight from the freezer, then fold them into the batter.

5. Spread the batter in the prepared Bundt pan

Transfer the batter to a prepared 12-cup Bundt pan and smooth the top so it bakes up evenly.

6. Bake and invert the cranberry Bundt cake

Bake until a toothpick inserted near the center comes out mostly clean. Cool the cake in the pan, then invert it onto a serving plate and let it cool completely.

PRO TIP: Get every nook and cranny of that pan, boos! Liberally coat it with nonstick baking spray or use my foolproof homemade cake release so your cake slides out smoothly.

7. Whisk together the orange glaze

Whisk the powdered sugar and fresh orange juice until smooth. Add a little more sugar if it’s runny or another splash of juice if it’s too thick.

8. Drizzle the glaze over the cooled cake

Pour the glaze over the top and let it drip down the sides. Give it a few minutes to set, then slice that beauty up!

Full Cranberry Orange Bundt Cake Recipe

Cranberry Orange Bundt Cake Recipe

This cranberry orange bundt cake is made with fresh cranberries, orange zest, and a moist pound cake base. Topped with a orange scented glaze!

4.46 from 37 votes

Print Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

0 minutes mins

Total Time 1 hour hr 35 minutes mins

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Author: Jocelyn Delk Adams

Course: Dessert

Servings: 12 servings

Equipment

• 1 Stand mixer
• 1 Elegant Party Bundt Pan

Ingredients

For the Cake:

• ▢ 1 1/4 cup unsalted butter 2 1/2 sticks, room temperature
• ▢ 2½ cups granulated sugar
• ▢ 6 large eggs room temperature
• ▢ 3 cups cake flour plus 2 tablespoons sifted, separated
• ▢ 1 teaspoon salt
• ▢ ¼ teaspoon baking soda optional
• ▢ 1 cup sour cream room temperature
• ▢ 1 tablespoon pure vanilla extract
• ▢ 1 teaspoon orange extract
• ▢ 1 teaspoon fresh orange zest
• ▢ 2 cups fresh cranberries

For the Icing:

• ▢ 1⅓ cups powdered sugar sifted
• ▢ 2-3 tablespoons fresh orange juice

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Instructions

For the Cake:

• Preheat your oven to 325°F. Liberally prepare a 12-cup Bundt pan with the nonstick method of your choice.
• In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 1 minute on high speed.
• Slowly add the granulated sugar. Cream together for an additional 5 minutes, until very pale yellow and fluffy.
• Add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
• Turn your mixer down to its lowest speed and slowly add the 3 cups of flour in 2 batches. Add the salt and baking soda if you are using. Be careful not to overbeat.
• Add the sour cream, vanilla extract, orange extract and orange zest. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Turn off mixer and toss cranberries with remaining 2 tablespoons with flour then carefully fold cranberries into cake batter.
• Bake for 1 hour and 15-25 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean.
• Let the cake cool in the pan on a wire rack for 10 minutes, then invert onto a serving plate. Let cool to room temperature and serve.

For the Icing:

• Whisk together powdered sugar and orange juice until smooth. If it is too runny, add a bit more sugar or if it is too thick, add a little bit more orange juice. You want to consistency to coat the back of a spoon but slide off easily.
• Drizzle on top of cooled cake and serve.

Notes

How to Store

• Room Temp: Let the cake cool completely, then store it under a cake dome or tightly covered at cool room temperature for up to 3 days.
• Fridge: Wrap the cake tightly or keep it in an airtight container for up to 5 days. Let each slice come to room temperature before serving.
• Freezer: This cake freezes best without the glaze. Wrap the whole cake tightly in plastic wrap and foil and freeze for up to 1 month, or wrap individual slices and keep them in an airtight freezer-safe container for up to 3 months. Thaw at room temperature, then glaze before serving.

Nutrition

Calories: 546kcal | Carbohydrates: 80g | Protein: 7g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 143mg | Sodium: 271mg | Potassium: 133mg | Fiber: 1g | Sugar: 56g | Vitamin A: 745IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 0.8mg

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Recipe Tips

• Bring the ingredients to room temp. Room temperature butter, eggs, and sour cream blend into a smoother batter. If they’re too cold, the batter will curdle, and the cake will bake up dense.
• Zest before you juice. It’s MUCH easier to zest a whole orange. You can use a microplane or the smallest holes on a box grater. And avoid the bitter white pith!
• Measure, then sift the flour. Spoon the cake flour into your measuring cup and level it off before sifting. Set aside the last 2 tablespoons, so you have them ready for coating the cranberries.
• Let the toothpick call it. Bundt pans and ovens don’t all bake the same, so start checking at 1 hour 15 mins. A few moist crumbs are okay, but wet batter means it needs more time.

Recipe Help

More Pound Cake Recipes

• Cranberry Bundt Cake
• Lemon Pound Cake
• Chocolate Pound Cake
• Sock It to Me Cake
• Cream Cheese Pound Cake
• Eggnog Cake
• Brown Sugar Pound Cake
• Mini Bundt Cakes

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