The Ultimate Cranberry Orange Bundt Cake: A Moist & Flavorful Holiday Tradition

Embrace the festive spirit with this exquisite Cranberry Orange Bundt Cake, a true centerpiece for your fall, winter, and holiday celebrations. This isn’t just any cake; it’s a rich, incredibly moist cream cheese pound cake infused with the warm, inviting aromas of cinnamon, nutmeg, and vibrant orange zest. Each slice is bursting with juicy, tart fresh cranberries, all enveloped under a glistening, sweet orange glaze that promises pure indulgence.

Bundt cakes have a special charm, don’t they? They emerge from their intricate pans already looking like works of art, ready to impress with minimal effort. A simple dusting of powdered sugar or a luscious glaze is all it takes to transform them into a dessert fit for any occasion, from a cozy family dinner to a grand holiday feast. Their elegant fluted design effortlessly elevates any dessert table, making you look like a baking pro without the fuss of complicated decorating.

And that’s precisely why this Cranberry Orange Bundt Cake will quickly become a cherished favorite in your recipe collection! It strikes the perfect balance between being undeniably impressive and wonderfully straightforward to prepare. The harmonious blend of bright, fresh orange and tart cranberries, coupled with comforting spices like cinnamon and nutmeg, creates an explosion of flavor that defines seasonal baking. The secret to its unparalleled moisture and tender crumb lies in the addition of cream cheese, transforming it into a truly decadent pound cake. Furthermore, this cranberry orange delight boasts excellent keeping qualities, staying fresh for days on the counter and freezing beautifully, making it an ideal make-ahead option for those bustling holiday weeks.

Don’t just take our word for it! Here’s what one delighted baker had to say: “This was absolutely delicious! I followed the cake recipe exactly, and it came out so moist and yummy. I followed a suggestion to coat the cranberries in flour before folding them into the cake so that they wouldn’t go straight to the bottom, and it worked perfectly! A definite five-star recipe! ⭐⭐⭐⭐⭐” — Denise

Table of Contents

• Why This Cranberry Orange Bundt Cake is a Must-Try
• The Magic of Bundt Cakes
• Essential Ingredients for Your Cranberry Orange Bundt Cake
• Step-by-Step Guide: How to Make This Cranberry Orange Bundt Cake
• Mastering the Bundt Pan: Tips for a Perfect Release
• Creative Variations & Serving Suggestions
• Frequently Asked Questions About Cranberry Orange Bundt Cake
• Explore More Bundt Cake Recipes
• Get the Full Cranberry Orange Bundt Cake Recipe

Why This Cranberry Orange Bundt Cake is a Must-Try

There are countless reasons to fall in love with this particular bundt cake. Beyond its undeniable beauty, the flavor profile is simply divine. The bright, citrusy notes of orange zest cut through the richness of the cream cheese pound cake, offering a refreshing counterpoint to the sweetness. Tart cranberries burst with every bite, adding a delightful texture and a seasonal zing that perfectly complements the warming spices of cinnamon and nutmeg. It’s a symphony of flavors that evokes comfort and celebration.

Furthermore, this recipe is incredibly forgiving and yields a consistently moist crumb, thanks to the cream cheese in the batter. Its robust structure holds up beautifully, whether served warm or at room temperature, making it ideal for entertaining. And for busy hosts, the fact that it’s a fantastic make-ahead dessert is a game-changer. You can bake it days in advance, or even freeze it, and simply add the luscious orange glaze just before serving. It’s holiday magic made easy!

The Magic of Bundt Cakes

Bundt cakes have a timeless appeal that transcends trends. Their distinctive fluted shape, often inspired by traditional German Kugelhopf molds, ensures an even bake and a beautifully golden crust. But their charm goes beyond aesthetics. The design allows for greater surface area, which means more delicious caramelized edges and a greater capacity to hold glazes and drizzles, making every slice a delightful experience. They are inherently elegant yet wonderfully unfussy, perfect for bakers of all skill levels. With a well-greased pan and a simple batter, you can create a showstopping dessert that requires minimal decorating prowess. Just pour, bake, and glaze for a result that consistently wows.

Essential Ingredients for Your Cranberry Orange Bundt Cake

Crafting this delightful bundt cake requires a thoughtful selection of ingredients, each playing a crucial role in achieving its signature moist texture and vibrant flavor. Here’s a closer look at what you’ll need, along with tips for optimal results:

• Unsalted Butter & Cream Cheese: Both softened to room temperature. This is crucial for a smooth, creamy batter and a tender cake. Room temperature ingredients emulsify better, preventing a dense texture.
• Granulated Sugar: Provides sweetness and helps create a moist crumb.
• Large Eggs: At room temperature, for better incorporation into the batter. They add structure and richness.
• Vanilla Extract: Enhances the overall flavor profile. Use good quality vanilla for the best taste.
• All-Purpose Flour: The structural foundation of the cake. Measure it correctly by spooning into a cup and leveling.
• Salt & Baking Powder: Essential leavening and seasoning agents that balance the sweetness and ensure a proper rise.
• Ground Cinnamon & Nutmeg: These warm spices are perfect complements to the cranberry and orange, adding depth and a comforting aroma. Freshly ground nutmeg offers a superior flavor.
• Orange Zest: The star of the show! Freshly zested oranges provide intense citrus aroma and flavor without adding extra liquid. Don’t skip this for the cake and the glaze.
• Fresh or Frozen Cranberries: For that signature tart burst. If using frozen, do not thaw them; simply toss them directly into the batter to prevent them from bleeding color.

For the Orange Glaze:

• Powdered Sugar: Sifted to ensure a smooth, lump-free glaze.
• Fresh Orange Zest & Juice: For a bright, punchy citrus flavor.
• Milk: A small amount to achieve the desired pourable consistency. Adjust as needed for a thinner or thicker glaze.

Step-by-Step Guide: How to Make This Cranberry Orange Bundt Cake

Creating this delicious bundt cake is a rewarding process. Follow these detailed steps to ensure a perfect bake every time:

1. Preheat & Prepare Your Pan: Begin by preheating your oven to 325°F (160°C). This ensures the oven is at the correct temperature when the cake goes in, preventing uneven baking. Next, and perhaps most importantly, generously grease a 10-12 cup capacity bundt cake pan. We highly recommend using a non-stick baking spray that contains flour (like Baker’s Joy or PAM Baking) for the best release. Alternatively, you can meticulously grease every nook and cranny with softened butter or shortening, then dust thoroughly with flour, tapping out any excess. Proper pan preparation is key to avoiding sticking!
2. Achieve Room Temperature Ingredients: This step is non-negotiable for a tall, tender, and moist cake. Allow your butter, cream cheese, and eggs to sit at room temperature for at least 30-60 minutes before you begin mixing. Room temperature ingredients emulsify much better, creating a smooth, uniform batter that bakes evenly and results in a superior texture.
3. Cream Together Wet Ingredients: In the bowl of a stand mixer fitted with a paddle attachment (or using a large bowl and a hand-held electric mixer), beat the softened butter, cream cheese, and granulated sugar together. Beat on high speed for 3-4 minutes until the mixture is light, fluffy, and creamy. This incorporates air, which contributes to the cake’s tender crumb.
4. Incorporate Eggs & Vanilla: Add the large eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed. Finally, stir in the vanilla extract.
5. Whisk Dry Ingredients & Orange Zest: In a separate medium bowl, whisk together the all-purpose flour, salt, baking powder, ground cinnamon, and ground nutmeg. This step ensures that the leavening agents and spices are evenly distributed throughout the dry mixture. Stir in the fresh orange zest; rubbing the zest into the dry ingredients helps to release its aromatic oils and distribute the flavor more thoroughly.
6. Combine Wet and Dry Mixtures: Add the dry ingredient mixture to the wet mixture all at once. Mix on low speed *only until no streaks of flour remain*. Be careful not to overmix the batter, as overmixing can develop the gluten in the flour, leading to a tough, dry cake.
7. Fold in Cranberries: Gently fold in the fresh or frozen cranberries by hand using a spatula. If you’re concerned about the cranberries sinking to the bottom, lightly toss them with a tablespoon of the dry flour mixture before adding them to the batter. This slight coating helps them suspend more evenly throughout the cake.



8. Fill the Bundt Pan: Spoon the prepared batter evenly into your generously greased bundt pan. Use a spatula to spread the batter into a flat, even layer, ensuring it fills all the crevices of the pan.



9. Bake to Perfection: Bake in the preheated 325°F (160°C) oven for 60-80 minutes. Baking times can vary depending on your specific oven and the material of your bundt pan, so start checking for doneness around 60 minutes. Look for a cake that has puffed up, feels firm to the touch, and springs back gently when pressed. A wooden skewer or toothpick inserted into the center should come out with only a few moist crumbs attached, not wet batter. (Our test kitchen consistently finds 70 minutes to be the sweet spot).
10. Cool Properly: Once baked, remove the cake from the oven and let it cool in the bundt pan on a wire rack for exactly 15 minutes. This crucial cooling period allows the cake to firm up slightly and pull away from the edges of the pan, making for a cleaner release. Do not let it cool completely in the pan, as this can cause it to stick.
11. Invert & Cool Completely: After 15 minutes, carefully place a wire rack over the top of the bundt pan, then invert the cake onto the rack. Gently lift the pan away. If the cake resists, give the pan a few gentle wiggles. Allow the cake to cool completely on the wire rack before applying the glaze. This prevents the glaze from melting and soaking into the cake.



12. Prepare & Drizzle with Orange Glaze: While the cake cools, whisk together the sifted powdered sugar, fresh orange zest, fresh orange juice, and 1-2 tablespoons of milk in a small bowl. Start with 1 tablespoon of milk and add more gradually until you achieve a thick yet pourable consistency. The thickness of the glaze is entirely up to your preference – a thinner glaze will coat more of the cake, while a thicker one will create more distinct drips.
13. Serve & Enjoy: Spoon or drizzle the glorious orange glaze evenly over the cooled bundt cake. Allow the glaze to set for about 30 minutes, or until firm, before slicing and serving. This cake is best enjoyed within a few days of baking, making it an excellent make-ahead dessert.

Mastering the Bundt Pan: Tips for a Perfect Release

One of the most common anxieties in bundt cake baking is the fear of it sticking to the pan. There are few kitchen disappointments as frustrating as a gorgeous cake that refuses to release cleanly. But with the right technique, you can banish this problem forever and enjoy perfectly formed bundt cakes every time. Here’s how:

Creative Variations & Serving Suggestions

While this Cranberry Orange Bundt Cake is utterly perfect as is, there’s always room for personalization and creative flair! Here are some ideas to inspire you:

• Cranberry Options:
  • Fresh or Frozen: The recipe works beautifully with both. Remember, if using frozen cranberries, do not thaw them beforehand to prevent them from bleeding into the batter.
  • Dried Cranberries: For a slightly sweeter, chewier texture, you can substitute fresh cranberries with dried ones. Plump them first by soaking in hot water or orange juice for 15-20 minutes, then drain and pat dry before adding to the batter.
• Glaze Alternatives:
  • Whipped Cream: For a less sweet option, omit the orange glaze and serve slices with a dollop of lightly sweetened whipped cream.
  • Cream Cheese Glaze: For even more indulgence, whip together softened cream cheese, powdered sugar, a splash of orange juice, and a touch of vanilla for a thicker, tangy glaze.
  • Simple Powdered Sugar: A classic and elegant presentation, simply dust the cooled cake generously with powdered sugar.
• Elegant Garnishes:
  • Sugared Cranberries: Elevate the presentation with stunning sugared cranberries and a few fresh mint leaves for a truly festive touch.
  • Candied Orange Slices: Thinly sliced candied oranges add a beautiful, edible decoration and extra citrus flavor.
  • Orange Zest Swirls: Use a vegetable peeler to create delicate orange zest curls for a sophisticated finish.
• Flavor Swaps:
  • Lemon Twist: Substitute lemon zest and juice for the orange for a bright, zesty lemon cranberry bundt cake.
  • Other Berries: This base recipe is versatile! Try blueberries or a mixed berry blend in place of cranberries for a different seasonal treat.
  • Nutty Addition: Fold in ½ to 1 cup of chopped pecans or walnuts with the cranberries for added texture and nutty flavor.
• Serving Ideas:
  • Brunch Favorite: Serve alongside coffee or tea for a delightful holiday brunch.
  • Dessert Delight: Pair with a scoop of vanilla bean ice cream or a warm custard sauce for a truly decadent dessert.
  • Edible Gift: This beautiful cake makes a wonderful homemade gift during the holidays. Wrap it in cellophane and tie with a festive ribbon.

Frequently Asked Questions About Cranberry Orange Bundt Cake

Explore More Bundt Cake Recipes

If you’ve fallen in love with the ease and elegance of bundt cakes, there’s a whole world of delightful recipes to explore. Here are a few more favorites to inspire your next baking adventure:

• Maple Bundt Cake
• Lime Bundt Cake
• Chocolate Stout Bundt Cake

Get the Full Cranberry Orange Bundt Cake Recipe

Ready to bake this showstopping dessert? Here is the complete recipe with detailed measurements for all ingredients.

4.60 from 10 reviews

Cranberry Orange Bundt Cake

Servings:
16 servings

Prep Time:
20 mins

Cook Time:
1 hr 10 mins

Total Time:
1 hr 30 mins

Cream cheese pound cake dressed up for the holidays with cranberries, orange zest, and warming spices.

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Ingredients

• 1 ½ cup unsalted butter (340 grams, 3 sticks), softened to room temperature
• 8 ounces cream cheese (226 grams), softened to room temperature
• 3 cups granulated sugar (600 grams)
• 6 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour (360 grams)
• 1 teaspoon salt
• 1 ½ teaspoons baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg (freshly ground preferred)
• 2 tablespoons orange zest
• 2 cups fresh or frozen cranberries (200 grams)

Orange glaze:

• 2 cups powdered sugar (227 grams), sifted
• 1 tablespoon orange zest
• 1 tablespoon fresh orange juice
• 1-2 tablespoons milk, as needed

Equipment

Bundt pan

Electric mixer

Non-stick baking spray

Instructions

1. Preheat oven to 325°F (160°C). Generously grease a 12 cup bundt cake pan with nonstick baking spray that contains flour, making sure to get the entire pan thoroughly coated.
2. In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, beat the softened butter, cream cheese, and granulated sugar until smooth and creamy, about 3-4 minutes on high speed. Add the eggs one at a time, mixing well after each addition and scraping the bowl down as needed. Stir in the vanilla extract.
3. In a separate bowl, combine the all-purpose flour, salt, baking powder, ground cinnamon, ground nutmeg, and orange zest. Add this dry mixture to the butter mixture all at once and mix on low speed only until no streaks of flour remain. Be careful not to overmix. Gently fold in the fresh or frozen cranberries by hand.
4. Scoop the batter into the prepared bundt pan and spread it into an even layer. Bake until a toothpick inserted into the center comes out with only a few moist crumbs, about 65-85 minutes (baking times vary by oven and pan, start checking at 60 minutes).
5. Let the cake cool in the pan on a wire rack for 15 minutes. After 15 minutes, invert the cake onto the wire rack to cool completely before glazing.

To make the glaze:

1. In a small bowl, mix together the sifted powdered sugar, orange zest, fresh orange juice, and enough milk (1-2 tablespoons) to make a thick but pourable glaze.
2. Pour or drizzle the glaze over the completely cooled bundt cake and let it set for about 30 minutes before slicing and serving.

Notes

• If using frozen cranberries, there is no need to thaw them before adding to the batter.
• Make ahead: This cake is perfect for making ahead. Wrap the cooled, unglazed cake tightly in plastic wrap and store at room temperature for up to 4 days, or in the freezer for up to 2 months. Add the glaze just before serving for the best presentation.

Nutrition Information (per serving, estimated):

• Calories: 525 kcal
• Carbohydrates: 73g
• Protein: 6g
• Fat: 24g
• Saturated Fat: 14g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 6g
• Trans Fat: 1g
• Cholesterol: 122mg
• Sodium: 218mg
• Potassium: 128mg
• Fiber: 1g
• Sugar: 54g
• Vitamin A: 827 IU
• Vitamin C: 4mg
• Calcium: 53mg
• Iron: 2mg

Cuisine:
American

Course:
Dessert

Author:
Annalise Sandberg

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This recipe was originally published November 2017 and has been updated for clarity and comprehensiveness.