Cranberry Orange Bundt Cake - Handle the Heat

Cranberry Orange Bundt Cake

By Danielle Rye
December 7th, 2016
5 from 17 votes
5 from 17 votes

This Cranberry Orange Bundt cake features a soft and delicious cake with hints of orange and juicy cranberries in every bite!

Yield: 1 10" bundt cake

Prep Time: 20 minutes

Cook: 50 minutes

Tessa's Recipe Rundown...

Taste: Buttery and delicious, with hints of orange flavor, and juicy cranberries. Texture: The cake is incredibly soft and moist. Ease: Not too difficult to make Appearance: Gorgeous! Pros: This is a fairly easy and beautiful dessert. Cons: It's hard to stop at one piece. Would I make this again? Absolutely!

Please welcome Danielle from Live Well Bake Often as she shares this Cranberry Orange Bundt Cake recipe! Be sure to send some love to her delicious blog for me! -Tessa

This Cranberry Orange Bundt cake features a soft and delicious cake with hints of orange and juicy cranberries in every bite!

Hi everyone, it’s Danielle from Live Well Bake Often!  I’m back with another delicious recipe for you all that is perfect for this time of year. While I absolutely love anything with chocolate, I also love any kind of dessert with fresh or dried cranberries in it.  In fact, these white chocolate cranberry oatmeal cookies are one of my favorite cookie recipes.

For today’s recipe, I wanted to share something with beautiful, fresh cranberries.  When I think of cranberries, I immediately think of how well they pair with oranges too.  Orange and cranberry go together like peanut butter and jelly.  So, I decided to combine the two into this easy and delicious Cranberry Orange Bundt Cake.

This Cranberry Orange Bundt cake features a soft and delicious cake with hints of orange and juicy cranberries in every bite!

Bundt cakes are one dessert that I love to bake because they’re easy and always turn out beautifully.  This Cranberry Orange Bundt Cake is no exception.  All you have to do is mix up the batter, bake it, then top it with an easy glaze.  Plus, this cake is a perfect recipe that you can make ahead of time for the holidays too.

When it comes to making bundt cakes, some recipes call for using all butter.  I prefer to use mostly butter and just a little bit of oil.  There is only 1/4 cup oil in this recipe, but it helps to add a little moisture to the cake and keep it from drying out.  This cake is so incredibly soft, rich, buttery, and moist that it’s almost impossible to stop at just one piece.

This Cranberry Orange Bundt cake features a soft and delicious cake with hints of orange and juicy cranberries in every bite!

The orange flavor in this recipe isn’t too overpowering, but you can definitely taste little hints of the orange in each bite.  To add a little extra pop of orange, I like to use fresh orange juice in the glaze.  You can certainly use milk for the glaze, but the fresh orange juice is absolutely delicious in this recipe!

5 from 17 votes

How to make
Cranberry Orange Bundt Cake

Yield: 1 10" bundt cake
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
This Cranberry Orange Bundt cake features a soft and delicious cake with hints of orange and juicy cranberries in every bite!


For the cranberry orange bundt cake:

  • 2 and 3/4 cups all-purpose flour (349g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup unsalted butter, softened (169g)
  • 2 cups granulated sugar (400g)
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1/3 cup fresh orange juice
  • 1 tablespoon orange zest
  • 1/4 cup oil
  • 1 cup sour cream (227g)
  • 2 cups fresh cranberries

For the orange glaze:

  • 1 cup powdered sugar (125g)
  • 2-3 tablespoons fresh orange juice (or milk)


To make the cake:

  1. Preheat oven to 350°F. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using a hand-held mixer, beat the butter and sugar until light and fluffy.  Mix in the eggs one a time, then mix in the vanilla until well combined. Slowly mix in the orange juice, orange zest, and oil until well combined. With the mixer on low speed, slowly mix in the dry ingredients in three additions, alternating with the sour cream (starting with the dry ingredients and ending with the dry ingredients).  Mix everything until just combined, making sure not to over mix the batter.  Add in the cranberries and gently fold them into the batter.
  3. Spray a 10-inch bundt pan well with non stick cooking spray, or grease with butter and flour. Pour the batter into the prepared bundt pan and evenly spread it around.  Bake at 350°F for 45-55 minutes or until a toothpick inserted into the cake comes out clean. Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning.
  4. Remove from the oven and cool in the pan on a wire rack for 30 minutes, then invert the cake onto a wire rack to finish cooling.

To make the orange glaze:

  1. Once the cake has cooled, place a piece of foil under the wire rack (to catch any glaze that falls off). Pour the orange glaze evenly over the cake and allow to harden for about 10-15 minutes.  Slice and enjoy!
Course : Dessert
Cuisine : American
Danielle Rye
Author: Danielle Rye

Danielle is a self-taught baker and the blogger behind Live Well, Bake Often. She loves spending time in the kitchen creating new recipes to share with her readers as well as sharing tips to help them along the way. When she's not in the kitchen baking, she's usually spending time with her husband and three dogs.

Tessa Arias

About Danielle...

Danielle is a self-taught baker and the blogger behind Live Well, Bake Often. She loves spending time in the kitchen creating new recipes to share with her readers as well as sharing tips to help them along the way. When she's not in the kitchen baking, she's usually spending time with her husband and three dogs.

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Recipe Rating

  1. #
    Jill — February 19, 2022 at 9:01 am

    Fresh cranberries are sometimes hard to find outside of the holidays where I live. Could you do this with blueberries and lemon instead?
    I have made it with cranberries and orange and it’s delicious!!

    • #
      Emily — February 23, 2022 at 10:49 am

      We haven’t tried that, but it sounds absolutely delicious! Please let us know how it goes if you give it a try 🙂

  2. #
    Leonie — November 28, 2021 at 11:46 pm

    Perfect crumb. Perfect texture. Perfect taste.
    Absolutely amazing. I totally loved it. Everyone loved it. It wasn’t sweet. Had the right amount of tangy favour from the cranberry and a hint of citrus from.the orange. Will definitely do this again!
    Thank you

    • #
      Emily — December 1, 2021 at 12:31 pm

      So glad to hear it, Leonie!

  3. #
    hala saied — July 15, 2021 at 11:15 am

    Can u write the Ingredients in grams please

    • #
      Tessa — July 16, 2021 at 9:41 am

      Here is a link to sign up for my free measuring guide for baking to help you with future bakes listed in measurements rather than by weight: I’ve updated the recipe to include gram measurements. I don’t use a scale to measure smaller ingredient amounts and always suggest using a liquid measuring cup when measuring milk, water or creams as there’s no air inside those ingredients. Hope this helps!

  4. #
    Lorna — May 3, 2021 at 3:05 pm

    I used applesauce instead of oil, non dairy yoghurt and coconut milk in place of the sour cream. Chopped up dried cranberries (1/2cup) and an orange syrup drizzle when the cake was warm. Five stars from the family 🙂

    • #
      Tessa — May 4, 2021 at 8:04 am

      Glad to hear your substitutions worked well, Lorna!

  5. #
    Demi — December 26, 2020 at 12:21 pm

    I’ve never made Cranberry Orange Bundt Cake before and I’m glad I saw this recipe! I followed the instructions to a T and it turned out beautifully. Mine took 50 minutes to bake. I love that the cake has the right density – not too heavy. It’s texture is moist, its flavors fresh and not too sweet. Next time I want to try and mix it with orange liqueur!

  6. #
    Mridula — December 18, 2020 at 5:03 pm

    I made this cake for a party and followed the instructions to the T. Didn’t have a 10 inch bundt pan, so i put half the batter in a 6 cup bundt pan and the remaining in a loaf pan. The cake in the loaf pan needed to bake for 5 extra minutes in my oven. The flavor was perfect. The cake was a huge hit at the party!
    I would have really loved some more cranberries and a bit more of the orange flavour. As it is, it was perfect. Planning on making this cake again but this time with a tad more orange zest and cranberries. Can’t wait!
    Thank you for the recipe. 🙂

  7. #
    Julie Lang — December 16, 2020 at 4:53 pm

    You say to use fresh cranberries, do I cook them before putting in.mix or put them in raw? Never made anything with dried cranberries before, wanted to make sure before I make this recipe. Thank you?

    • #
      Tessa — December 17, 2020 at 11:44 am

      Hi Julie! You don’t need to do anything with the cranberries beforehand, just add in the fresh cranberries as the instructions call for!

  8. #
    Cassandra Scroggs — December 15, 2020 at 12:35 pm

    One of the best cake recipes I have made! I lightly chopped the cranberries since I didn’t want them whole and coated them with flour before adding to the mix so that they wouldn’t sink to the bottom. I also sugared some leftover cranberries for decoration. It turned out perfectly and everyone loved it!

    • #
      Tessa — December 16, 2020 at 9:52 am

      So happy you enjoyed this cake!

  9. #
    Diana — November 29, 2020 at 3:20 pm

    The batter looked and tasted delicious. The smell of baked bunt cake was divine! I am waiting for this to cool down.

    • #
      Tessa — December 1, 2020 at 4:17 pm

      I hope you loved this bundt cake recipe after trying a slice!

  10. #
    Hamiza — July 2, 2020 at 9:59 am

    I made it! I had reduced the amount of sugar (used castor sugar instead), substitue sour cream wt heavy cream + lemon and dry cranberry instead of fresh fruit. It turned out wonderful! Moist and soft. This will be my keeper recipe for bundt cake for sure. Thank you very much!!

  11. #
    Cheryl — January 18, 2020 at 1:21 pm

    This came out fantastic! Almost fail proof I would say.

  12. #
    Julie — January 12, 2020 at 10:05 am

    Absolutely delicious! Easy to make. Will make again. Definite go-to recipe.

  13. #
    Briget — December 30, 2019 at 3:37 pm

    I made this cake in the bundt pan as instructed absolutely loved it! It was a huge success. Someone asked I could make this same cake as a half sheet for a church function. Is this possible?

  14. #
    Sharon — December 26, 2019 at 11:57 am

    Hands down the best cake I’ve ever made. Easy, perfect texture and oh so delicious. I was a bit apprehensive about how tart the cranberries would make it, so I used only about a cupful. I used previously frozen cranberries which I cut in halves. Served it at Christmas dinner and it was a hit.

  15. #
    Tracy Hadley — December 25, 2019 at 4:38 pm

    Made this for Christmas and it is delicious!

  16. #
    Nicky — December 22, 2019 at 11:39 am

    I love this recipe. For the glaze I boiled down some cranberries in fresh orange juice and orange zest. Then I put in my food processor until smooth. Added some powder sugar just enough to sweeten. Made a beautiful fresh red glaze with some extra tartness.

  17. #
    Jan Jones — December 16, 2019 at 6:40 pm

    Could I substitute non dairy replacements for the butter and sour cream with good results?


  18. #
    Ms.ReRe — December 15, 2019 at 10:23 am

    YES & THANK YOU!! Been looking for a recipe like this for years now. I’ve made it 3 times since Thanksgiving and I’ve added it 2 my collection! Hi 5 to you & again girl thanks :)) #BlessingsFrmSanAngeloTx

  19. #
    Janet Aho — December 12, 2019 at 8:17 pm

    This is one of the best cakes I have made in a long time! Love the tartness of the cranberries with the sweetness of the cake. Does this cake freeze well?

  20. #
    Andria — December 6, 2019 at 9:51 pm

    Excellent recipe!! Thank you for sharing! Perfect balance of orange and cranberry and beautifully moist. I added candied cranberries to the middle of my Bundt cake. The look was so festive and pretty. I will make again!

  21. #
    Tw — November 18, 2019 at 6:52 pm

    I noticed the picture shows very few cranberries in the cake even though it says cranberries in every bite. We like a lot of them so l might chop fresh ones to give a more even distribution. Where did s the cranberries end up in your cake? It sounds delish.

  22. #
    ASHLEY — September 4, 2019 at 7:34 am

    I’ve used this recipe a few times and everytime it’s delicious. My family love it. Can I use this recipe for muffins as well?

  23. #
    Gayatri — February 6, 2019 at 5:41 pm

    Hi Danielle

    I followed your recipe and this cake tastes awesome. I had this cake in a coffee shop long time ago and have been craving for a long time. Finally found the perfect recipe that tastes exactly like I wanted.
    I used a mix of fresh and dried cranberries (1.5 cups of fresh and 1/2 cup of dried). It tastes perfect. Also the first time I baked this cake, my husband felt it was a bit dry so I added an egg white to make it moist.
    Thank you so much for the recipe. All of my friends and family are in love with this cake.

    Can’t thank you enough.


  24. #
    Orliss — January 2, 2019 at 10:46 am

    Hi Danielle,

    I tried this recipe using an all-purpose gluten free flour. The instructions on the bag said to use the flour as you would with regular all-purpose flour. My results did not come out as hoped for the texture was spongy but the flavor great! Any hints when using gluten free?
    Many thanks.

  25. #
    Maria Eastham — December 20, 2018 at 2:14 pm

    Can this recipe be made in mini loaf pans and how long should they cook.

  26. #
    Astro — December 19, 2018 at 11:39 am

    I made this cake for a Christmas party – aside from adding 2 tbsp of ground ginger, I followed recipe exactly and it turned out perfectly! I agree with the comment about the oil in this recipe, I think it did help with the added moisture over previous recipes I’ve tried that used only butter. I added some flair when putting on a cake stand for presentation by using sugared cranberries (made) and candied ginger (bought) , and also made the glaze a little thicker so it was more like an icing but still dripped down the sides – got rave reviews!

  27. #
    Denise — November 21, 2018 at 7:50 am

    Is it ok to chop the cranberries instead of using them whole?

  28. #
    HunterJE — November 17, 2018 at 10:59 am

    Made this the other week and loved it, planning to make again for Thanksgiving! An optional step that I will be doing next time – the whole berries can block off the batter getting in to all the corners of the pan, especially if using a more detailed bundt pan – this can be solved by reserving a little bit of the batter in a piping bag and piping in to the sharper corners of the pan before adding the rest of the batter.

  29. #
    Rachel — January 9, 2018 at 4:07 pm

    I made this cake for the first time and it was a hit as well. Thank you Tessa for a lovely recipe.

    Some questions:

    1/ I added 2 tbsp orange zest and also some to the glaze but the orange flavor was very weak. Perhaps it was the oranges?
    2/ Could the recipe be used with other fruits, such as blueberries, raspberries or strawberries and lemon juice, and if so, would you suggest 1/3 cup fresh lemon juice?

    Thanks again!

  30. #
    Kim Frishcosy — November 20, 2017 at 10:45 am

    I haven’t made this yet I was just wondering about the tartness of the whole Berry? Will they sweeten up with the mixture of the batter? To me whole cranberries seem sour.

  31. #
    ameeta — November 5, 2017 at 3:39 am

    Made this recipe for the first time and it was a super hit! lovely texture of the cake,and it stayed fresh for so many days.
    love all your recipes Tessa!

  32. #
    Patty — February 10, 2017 at 10:44 am

    I have made this cake about six times now, including a gift for a new mom. It is perfect for the winter/holiday season. It is one of my new favorites. I have made it in 3 different types of bundt pan, and while I thought it couldn’t get any prettier than it was in the Nordic Ware Fleur-de-Lys pan, but i just made it in the NW anniversary “party” bundt pan, and it is SPECTACULAR–the icing dribbles down like something you see in a book, and when you cut it, the cranberries pop against the bright yellow cake. (you just have to bake a tiny bit of batter in a ramekin or else it may overflow the “party” pan). Delicious, easy, beautiful. And it makes your house smell fantastic. A perfect cake!

  33. #
    brian — January 2, 2017 at 11:09 am

    Hate to ask this question but, do you know the calorie count per slice with or without the frosting?

    • #
      Danielle Rye — January 3, 2017 at 9:18 pm

      I’m unsure of the calorie count, Brian. There are quite a few applications you can use online, like My Fitness Pal, where you can calculate calories based on the exact products/brands that you use.

  34. #
    araselis — December 22, 2016 at 12:43 pm

    Can I use this batter for cupcakes?

    • #
      Danielle Rye — December 23, 2016 at 8:46 pm

      I haven’t tried it yet, but the cake does turn out a little denser like a traditional bundt cake. I’m not sure if this would work well as cupcakes, they may not be quite as light.

  35. #
    Jessica — December 17, 2016 at 11:24 am

    I made almost the same exact cake for Thanksgiving and it turned out great! Everyone loved it. The only difference is that the recipe I used didn’t have an orange glaze, just a regular one with powdered sugar and milk. OJ sounds like it would really kick up the flavor. If I make it again, I’m definitely gonna try that!

    • #
      Danielle Rye — December 17, 2016 at 3:18 pm

      The orange juice in the glaze really does kick up the orange flavor, Jessica! Hope you like it if you give it a try 🙂

  36. #
    Niloufer — December 16, 2016 at 11:46 pm

    Can we bake it in any other regular pan other than the bundt kind

    • #
      Danielle Rye — December 17, 2016 at 3:22 pm

      It would probably be fine to use another pan or divide it between two pans since this recipe does make a lot of batter. But since I’ve only tested this recipe in a bundt pan, I can’t really give suggestions for different pans/baking times. If you try it out in something else, I’d love to hear how it turns out though!

  37. #
    Joanne — December 16, 2016 at 1:24 pm

    A delicious cake and perfect for the Holidays!

    • #
      Danielle Rye — December 16, 2016 at 2:41 pm

      Thank you, Joanne!

  38. #
    Cheryl — December 16, 2016 at 11:58 am

    I agree with Tessie – this would make a beautiful gift in a smaller size. Please give us a time adjustment for not only the smaller Bundt’s but also loaf pans!

    I know a regular Bundt pan holds about 12 cups and an 8 x 4 x 2 1/2 in. loaf pan holds about4 cups.

    It would be awesome to get 3 gifts from 1 recipe!


    • #
      Danielle Rye — December 16, 2016 at 2:47 pm

      Hi, Cheryl! I think that’s a wonderful idea! Since I haven’t tested this recipe in anything other than a large bundt pan, it’s hard to give suggestions for baking time in a different pan. If you try it out, I’d love to hear how they turn out 🙂

  39. #
    Stephanie — December 16, 2016 at 7:14 am

    Only dried cranberries are available in my country! Can I use them in this recipe?

    • #
      Danielle Rye — December 16, 2016 at 2:46 pm

      Dried cranberries would be fine, just adjust the amount to your personal preference 🙂

  40. #
    Tessie — December 16, 2016 at 7:10 am

    Thanks for the recipe, it looks great. Wondering if you tried this in small Bundt pans? I was thinking about doing this as little Christmas gifts… Just wondering about the time in the oven. Thanks

    • #
      Danielle Rye — December 16, 2016 at 2:46 pm

      Hi, Tessie! I haven’t tried these in small bundt pans yet. I think it would work fine, I’m just unsure of the baking time. You would definitely need to decrease it though 🙂 If you try it out, I’d love to hear how they turn out!

  41. #
    Jahmila — December 16, 2016 at 6:54 am

    This looks delicious! I’ve been wanting to bake a loaf or pound cake with cranberries & a citrus flavor.
    Tessa can dried cranberries be used? I know when I’m making a warm cranberry kale salad, heating the cranberries in the apple cider vinegar makes them pulp. Do you have any suggestions if I use dried cranberries or frozen cranberries? Thank you

    • #
      Danielle Rye — December 16, 2016 at 2:44 pm

      Dried or frozen cranberries would be fine. If using dried cranberries just adjust the amount to your personal preference. If you use frozen cranberries, I wouldn’t thaw them I would just gently fold them into the batter. Hope that helps!

  42. #
    grace — December 16, 2016 at 6:44 am

    can dried cranberries. be substituted for fresh?

    • #
      Danielle Rye — December 16, 2016 at 2:42 pm

      Yes, that would be fine! Just adjust the amount to your personal preference.

  43. #
    Misha — December 16, 2016 at 4:34 am

    This looks delicious! The directions do not seem to include when the cranberries are to be added. Also, since it doesn’t say that they are chopped before being added, so I assume they are not to be chopped (it’s just that they usually are in most cakes, so I’m wanting to double-check). I also assume that they are added at the end after the dry ingredients and sour cream are mixed in, although it’s not specified?

    • #
      Danielle Rye — December 16, 2016 at 5:57 am

      You’re correct, the cranberries do go in at the end after the sour cream is mixed in. I will get the recipe updated to include that information. I also just leave the cranberries whole, but you can certainly chop them up if you like.

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