Cranberry Orange Cake: A Moist, Bright, and Beautiful Bundt Cake

Few flavor combinations are as timeless as cranberry and orange. The sweet citrus aroma paired with the tart burst of fresh cranberries creates a cake that’s both refreshing and comforting. This Cranberry Orange Cake is a beautiful homemade dessert with a tender crumb, vibrant fruit flavor, and a simple icing that adds just the right finishing touch.

Whether you’re baking for the holidays, a weekend brunch, a family gathering, or simply looking for something special to enjoy with a cup of coffee, this cake fits the occasion perfectly. Its gorgeous presentation makes it look elegant enough for celebrations, yet the recipe is made with familiar ingredients that most home bakers already have on hand.

One of the things that makes this cake so memorable is its balance of flavors. The fresh orange zest and juice brighten every bite, while the cranberries provide little pockets of tartness that perfectly complement the rich, buttery cake. The light glaze ties everything together without overpowering the fresh fruit flavors.

This is also the kind of recipe that fills the kitchen with an incredible aroma as it bakes. The scent of warm butter, citrus, and berries drifting through the house is enough to make everyone eager for dessert long before the timer goes off.

Best of all, this cake tastes just as wonderful the next day, making it an excellent make-ahead dessert for entertaining or holiday baking. Sometimes a simple Bundt cake quietly steals the spotlight from much fancier desserts. Fruit, butter, and a good recipe have been making that point for generations, despite humanity’s endless determination to complicate perfectly good cake.

Cranberry Orange Cake

Ingredients:

1 1/2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup sour cream

1 cup sugar

3 large eggs

zest of one orange – about 1 tablespoon

juice of an orange

1/2 cup butter

2 tablespoons sugar

1 1/2 cups fresh cranberries

For the Icing:

1 cup powdered sugar

2 – 3 tablespoons water, milk or orange juice

Instructions:

Preheat oven to 350 degrees. Spray a bundt pan with cooking spray. Sprinkle the 2 tablespoons of sugar on the bottom of the pan. Sprinkle 1/4 cup of the cranberries on the bottom of the pan. Set aside.

Cream together butter and sugar until sugar turn a lemon color, about 4 – 5 minutes. Add eggs one at a time and mix in until incorporated.

Add the orange juice and zest. Add the sour cream.

When incorporated add the flour, salt and baking powder. When this is all mixed together stir in the remaining 1 1/4 cups cranberries.

Bake for 50 – 55 minutes until a tester comes out clean. Let pan set for 5 minutes after you take the cake out of the oven. Turn over cake unto a wire rack to cool. Mix up your glaze ingredients and spread on top and sides of cake.

Notes from chef

I have made this cake twice…and I want to be sure the results are the same for you as they are for me. The cake in the picture I used a smaller bundt pan which is why it looks so tall, mine is about 8 cups. The cake will rise to the top of it. It will also fall slightly as it cools. The amount is also enough to make it in a bread pan.

The flour amount is correct. This makes a delicious cake with a tart cranberry cake.

Sprinkle the sugar lightly around the pan, do not let a bunch of sugar be in one spot. Think of it like adding flour to a cake pan for releasing the cake.

Helpful Tips for the Best Cranberry Orange Cake

A few simple techniques can help you achieve a beautifully moist and flavorful cake every time.

• Bring the butter, eggs, and sour cream to room temperature before mixing for a smoother batter.
• Fresh orange zest provides the brightest citrus flavor, so zest the orange before juicing it.
• Fold the cranberries into the batter gently to keep them evenly distributed.
• Allow the cake to cool briefly in the pan before turning it out onto a wire rack.
• Wait until the cake has cooled completely before spreading on the icing.

Easy Variations

This classic cake is easy to adapt to your personal taste.

• Add chopped pecans or walnuts for a little crunch.
• Mix a teaspoon of vanilla extract into the batter.
• Use orange juice in the glaze for even more citrus flavor.
• Sprinkle extra orange zest over the icing before serving.
• Dust the finished cake lightly with powdered sugar for an elegant presentation.

Serving Suggestions

Cranberry Orange Cake is wonderfully versatile and fits almost any occasion.

Serve slices with coffee, tea, or hot chocolate for breakfast, brunch, or an afternoon treat. It also makes a beautiful holiday dessert thanks to its festive colors and bright flavors.

For an extra-special presentation, serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh orange slices and a few whole cranberries also make attractive garnishes.

This cake is perfect for Thanksgiving, Christmas, Easter, Mother’s Day brunches, birthday celebrations, bake sales, and family dinners.

Storage Tips

Room Temperature

Store the cake covered at room temperature for up to 3 days.

Refrigerator

For longer storage, refrigerate in an airtight container for up to one week.

Freezing

Wrap individual slices or the whole cake tightly and freeze for up to 3 months.

Thawing

Allow frozen cake to thaw overnight in the refrigerator or for a few hours at room temperature before serving.

Frequently Asked Questions

Can I use frozen cranberries?

Yes. Frozen cranberries work well in this recipe and can usually be added without thawing.

Can I bake this in a loaf pan?

Yes. As noted in the recipe, the batter is also suitable for a bread pan.

Why is sour cream used?

Sour cream helps create a moist, tender crumb while adding richness to the cake.

Can I make this cake ahead of time?

Absolutely. The flavors develop beautifully overnight, making it an excellent make-ahead dessert.