Orange-scented cake studded with bright cranberries and finished with tangy cream cheese frosting makes a festive showstopper. This orange cranberry bundt cake is moist, easy to prepare ahead, and dresses up any holiday table. Read on for a complete recipe, baking tips, and a simple trick to stop bundts from sticking.
Why this cranberry orange bundt belongs on your holiday menu
The flavor of fresh orange and tart cranberry is a classic seasonal pair. In this bundt version, the crumb stays moist and tender, while whole cranberries add bursts of brightness. A smooth cream cheese glaze and sugared cranberries give it a snowy, celebratory finish.
This cake is forgiving to make, travels well, and often tastes better the next day, which makes it ideal for Christmas baking. Use fresh cranberries when possible for the best texture.
Recipe at a glance (time, yield, category)
- Prep time: 20 minutes
- Bake time: 45–60 minutes
- Total time: about 1 hour 30 minutes
- Yield: 12–16 slices
- Category: Dessert — Bundt cake
Ingredients for the orange cranberry bundt cake
Main cake
- 2 1/4 cups all-purpose flour
- 1/4 cup corn starch
- 1/2 teaspoon fine salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup unsalted butter, softened
- 1 2/3 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 1/2 tablespoons orange zest
- 1/4 cup fresh orange juice
- 1 cup sour cream
- 3 cups fresh cranberries (if using frozen, keep them frozen)
Cream cheese frosting
- 1/4 cup unsalted butter, softened
- 4 ounces cream cheese, room temperature
- 1 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
- 1–2 tablespoons milk, to reach desired consistency
Garnish ideas
- 1 cup sugared or dried cranberries
- 1 teaspoon extra orange zest
How to bake the bundt: step-by-step instructions
- Preheat the oven to 350°F and position the rack in the lower third.
- Whisk together flour, corn starch, baking powder, baking soda, and salt. Set aside.
- Cream softened butter and sugar until light, about 4–5 minutes.
- Add eggs one at a time, then stir in vanilla, orange zest, and orange juice.
- Mix half the dry ingredients into the batter, then add sour cream, and fold in the rest of the dry mix.
- Gently fold in the cranberries so they distribute without breaking the batter.
- Prepare a 9-inch (10–12 cup) fluted bundt pan: grease thoroughly with a baking spray that contains flour, or brush with melted shortening and dust with flour.
- Spoon batter into the pan and give the pan a few gentle wobbles to level the top.
- Bake for 45–60 minutes. A toothpick inserted into the thickest part should come out clean or with a few moist crumbs.
- Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Make the cream cheese glaze and finish the cake
- Beat together the softened butter and cream cheese until smooth.
- Add vanilla and a pinch of salt, then gradually mix in powdered sugar.
- Add 1–2 tablespoons of milk to reach a pourable glaze.
- Spread or drizzle the frosting over the cooled bundt.
- Top with sugared cranberries and a sprinkle of orange zest for color and contrast.
Essential tips to stop your bundt cake from sticking
Nothing ruins a beautiful bundt like a cake that clings to the pan. Follow these steps for a clean release.
- Use a quality non-stick bundt pan whenever possible.
- Apply a baking spray with flour to coat every nook and ridge. If you don’t have it, brush with melted shortening and dust with flour.
- Grease the pan just before pouring in batter, not hours earlier.
- Allow the baked cake to rest in the pan for 10 minutes before attempting removal.
- Tap and wiggle the pan gently to loosen edges. Slide a thin silicone spatula along the sides if needed.
- Invert a cooling rack over the pan and flip. If it still holds, give it a few more light wobbles.
Small troubleshooting and serving notes
- If cranberries sink: Toss them in a small amount of flour before folding into batter.
- For extra orange flavor: Add a splash of orange liqueur to the glaze.
- Storage: Keep covered at room temperature for 2–3 days or freeze slices for longer storage.
- Make ahead: The cake often develops better flavor the next day, making it a great prep-ahead dessert.
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Health advocate and wellness researcher, Dr. Monroe brings clarity to confusing health trends with science-backed advice. Her mission is to help readers live vibrantly, from the inside out.