Cranberry Orange Bundt Cake

Super moist cranberry orange bundt cake is dotted with cranberries and drizzled with a simple orange glaze. Each slice boasts a buttery brown sugar orange crumb– a welcome addition to any holiday party!

Super moist and deliciously flavored cranberry orange bundt cake with a thick cinnamon swirl inside! Recipe on

If you’re tired of Christmas cookies, today’s your day. And if you’re not tired of cookies, stick around because this bundt cake is a must make this holiday season!

We’re taking a break from Christmas cookies and diving headfirst into this simply stunning cranberry orange bundt cake. We’re combining tart cranberries, a thick cinnamon swirl, and sweet orange glaze to create a dessert that’s perfect for every holiday celebration!

Super moist and deliciously flavored cranberry orange bundt cake with a thick cinnamon swirl inside! Recipe on

Cranberry & Orange Flavors

Peppermint and mocha. Pumpkin and spice. Butter and pecan. Ginger and molasses. Mint and chocolate. There’s no doubt this time of year is home to some of the most delicious and irresistible flavor combinations. But there’s one duo that’s completely underrated; it stands up to even the most decadent peppermint, eggnog, or gingerbread treat. Tart cranberry and sweet orange– oh, what a marriage!

I love this flavor duo year round, but especially during the holidays when we could all use a little pop of sweet/tart flavor in between chocolatey and rich desserts. Don’t get me wrong, this cranberry orange bundt cake is definitely decadent– and I love the flavor profile this cake adds to the holiday season. A few other crannie and orange recipes I love? Orange cranberry bread, cranberry orange scones, and cranberry orange muffins.

Behind the Recipe

This super-moist glazed orange bundt cake is dotted with cranberries and has a thick cinnamon swirl nestled inside. Chai cinnamon swirl bundt cake is the starting point for this recipe. It’s honestly one of the best cakes I’ve ever made, even without the chai cinnamon swirl inside. It’s insanely buttery, moist, and dense without being too heavy.

With a quality base recipe like that, the options are endless. (Try my rum cake next!) I knew that’s where I wanted to start when crafting a holiday inspired cake.

Ingredients in Cranberry Orange Bundt Cake

Because they’re so large, bundt cakes have a tendency to dry out. Not this one! We’re using lots of power ingredients for mega flavor and texture.

Let’s review:

  • Flour: We use sturdy all-purpose flour as the base of this bundt cake. It’s strong enough to hold up the cranberries and all the liquid ingredients.
  • Baking Powder: 2 and 1/2 teaspoons of baking powder is more than we use for a typical cake, but it’s needed to help this hefty cake rise.
  • Salt + Vanilla Extract: Both salt and vanilla extract add flavor.
  • Butter: This is a very buttery cake so we use lots of butter. I never said this was diet food! 🙂
  • Sugars: Paired with orange, cranberry, and cinnamon, brown sugar is clearly the way to start! We use brown sugar as the primary sweetener, with just a touch of granulated sugar.
  • Orange Juice + Zest: Can’t have a cranberry orange cake without flavor from real oranges. We use both orange zest and juice for added flavor and moisture. I don’t recommend store-bought OJ because it’s too thick and I found it made the cake too wet.
  • Eggs, Sour Cream, + Milk: 5 eggs, sour cream, and milk add moisture. It’s a lot of volume but remember, we want a mega moist cake with a buttery crumb.
  • Cranberries: Use fresh, frozen, or dried cranberries– I tested the cake with both fresh and frozen. If using frozen, no need to thaw. Dried cranberries work just as well. See my recipe note below. A pop of cranberry here, a pop of cranberry there. Just under 2 cups is the magic spot.

Cranberry orange bundt cake on

Cinnamon Swirl Filling

Layer the cinnamon swirl between the cake batter– half of the cake batter on the bottom, half of the cake batter on the top. There’s no need to actually swirl it, the oven will take care of that. The weight of the cake batter rises and falls as it bakes, moving the cinnamon swirl along with it.

Cranberry orange bundt cake on

Easy Orange Icing

I love making icings and glazes with fresh citrus juices– a little tang with a little sweet is always a good idea! You’ll notice that the icing is a little thin, but it will “set” on top of the cake. For an alternative, try the brown butter icing used on my peach bundt cake or the cream cheese frosting used on my chocolate gingerbread bundt cake.

Orange icing for cranberry orange bundt cake on

Before You Bundt

  • Bundt Pan: Call me boring, but I always use the same bundt cake pan. It’s the best. It’s nonstick, but I still always grease it just to be safe. The bundt cake releases so easily. Plus, the shape is so pretty!
  • Curdled Ingredients: The wet ingredients will look somewhat curdled before you add the dry ingredients– this is due to the ranging temperatures of the ingredients. It’s normal. The butter may be warmer than the eggs, the sour cream may be colder than the butter, etc. It will all come together when the dry ingredients are added.

Super moist and deliciously flavored cranberry orange bundt cake with a thick cinnamon swirl inside! Recipe on

If you’re feeling ambitious, serve with the sparkly sugared cranberries that I used on my pumpkin pie!

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Cranberry Orange Bundt Cake

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 65 minutes
  • Total Time: 5 hours, 30 minutes
  • Yield: serves 12
  • Category: Cake
  • Method: Baking
  • Cuisine: American


Super moist and deliciously flavored cranberry orange bundt cake with a thick cinnamon swirl inside!


  • 3 cups (375g) all-purpose flour (spoon & leveled)
  • 2 and 1/2 teaspoons baking powder
  • 1 and 1/2 teaspoons salt
  • 1 and 1/2 cups (3 sticks; 345g) unsalted butter, softened to room temperature
  • 1 and 3/4 cups (350g) packed light or dark brown sugar, divided
  • 1/2 cup (100g) granulated sugar
  • zest from 1 orange (about 2 Tbsp)
  • 5 large eggs, at room temperature
  • 1/2 cup (120g) full fat sour cream, at room temperature*
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) milk, at room temperature
  • 1/4 cup (60ml) fresh orange juice*
  • 1 and 3/4 cups (220g) fresh or frozen cranberries (do not thaw if frozen)*
  • 2 teaspoons ground cinnamon

Orange Glaze

  • 1 and 1/2 cups (180g) confectioners’ sugar
  • 34 Tablespoons (45-60ml) fresh orange juice*


  1. Preheat the oven to 350°F (177°C) and grease a 10-inch bundt pan.
  2. Make the cake: Whisk the flour, baking powder, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter, 1 cup (200g) brown sugar, granulated sugar, and orange zest together until creamed, about 2 minutes. Add the eggs, sour cream, and vanilla and beat on medium speed until combined. Scrape down the sides and bottom of the bowl as needed. The mixture will look curdled; that’s ok– it will come together when you add the dry ingredients.
  3. Pour the dry ingredients into the wet ingredients, add the milk and fresh orange juice, and beat on medium speed it all until the batter is completely combined. Beat or stir in cranberries. Batter is thick, yet silky.
  4. Make the swirl: Mix the remaining brown sugar and cinnamon together in a medium bowl.
  5. Pour half of the cake batter evenly into the prepared bundt pan. Sprinkle the swirl ingredients evenly on top and pack down slightly– it will be a thick layer of swirl! Cover evenly with remaining cake batter.
  6. Bake for 55-70 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven.
  7. Once done, remove from the oven and allow to cool for 2 hours inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack or serving dish. Allow to cool completely.
  8. Make the icing: Whisk confectioners’ sugar and 3 Tablespoons of orange juice together. Add 1 extra Tablespoon of juice to thin out as needed. (Alternatively, add an extra Tablespoon or 2 of confectioners’ sugar to thicken, if desired.) Drizzle icing over cake before slicing and serving.
  9. Cover leftover cake tightly and store at room temperature for up to 2 days or in the refrigerator for up to 1 week.


  1. Make Ahead Instructions: You can make the entire cake ahead of time (before topping with icing). Cover cooled cake and refrigerate for up to 2 days. Bring to room temperature before icing and serving. Baked cake can be frozen up to 3 months. Allow to thaw overnight in the refrigerator and bring to room temperature (if desired) before icing and serving.
  2. Special Tools: KitchenAid Stand Mixer | Glass Mixing Bowls | Bundt Pan | Custom Stamped Fork
  3. Sour Cream: You can use 1/2 cup plain Greek yogurt instead of sour cream. Just as moist and delicious!
  4. Orange Juice: Use fresh orange juice. You’ll need an orange for the zest anyway, so use up that juice in the cake and icing. The cake tastes MUCH better with fresh juice than with store-bought OJ.
  5. Cranberries: 1 and 3/4 cups of fresh, frozen, or dried cranberries work.
  6. Garnish: I used sugared cranberries from my pumpkin pie recipe!

Super moist and deliciously flavored cranberry orange bundt cake with a thick cinnamon swirl inside! Recipe on

Super moist and deliciously flavored cranberry orange bundt cake with a thick cinnamon swirl inside! Recipe on


  1. Shagun Gourisaria says:

    Hi Sally,
    Please let me know if we can use dried cranberries instead of fresh or frozen. As in India we dont get it easily.

    1. Absolutely! Dried cranberries are fantastic in this bundt cake.

  2. Hai Sally, lovely recipe, wanted to know if I could add some walnuts or pecans to the batter, and if so how much would you suggest.

  3. If I were to make this recipe in a mini bundt pan (6 x 1 cup servings) how long would you recommend for the bake time?

    1. Hi Christine! That depends on the size of the mini bundts. I would say start checking them for doneness at 20 minutes.

  4. Fabulous recipe! I used less tomatoes, more beans, and roasted acorn squash instead of sweet potatoes and love it! Thanks

  5. Absolutely amazing! I only had a 5″ Bundt pan so I used the extra batter and made 12 cupcakes/muffins to go with it! Only took about 30 minutes to bake and it made it easy to display 🙂 the little ones loved the little cinnamon swirl surprise in their cupcakes and I also made the sugared cranberries for decoration! Would definitely make again.

  6. Hello Sally,
    I love your recipes. This one is looks delicious. Do you think it would be ok if I use a vanilla glaze instead of orange? It’s just a personal preference.
    Thank you,

    1. Absolutely! Here is my vanilla icing recipe.

  7. Hi Sally

    Made this last night. Came out perfectly! I used your recipe to the tee. Waiting for reviews from my kids and friends. Will update soon.

    Is there a way I could share a photo of my cake?

    1. I hope they all loved it, Kalyani! I love seeing photos of what readers bake! You can email it to me at [email protected], share it on my Facebook page or on our Facebook group page, or tag me on social media!

  8. I thought this cake was just ok, and I won’t make it again. I found it to be a bit heavy.

  9. Sophie Martin says:

    Hi Sally!
    Long time fan of yours! This is the first time a bake hasn’t turned out quite right 🙁

    I used frozen cranberries but for some reason they all sunk to the bottom of the bundt tin during baking causing the cake to collapse (I think from the moistness from the cranberries) when I took it out of the tin. Is there anything you would recommend for this?


    1. Hi Sophie, It could be because the frozen berries – be sure that you do not thaw them before adding them, and that they aren’t coated in ice. If you try it again you can try using fresh cranberries.

  10. Your instructions say to grease the bundt pan; should I grease AND flour it?

    1. Hi Darlene– I don’t typically flour bundt pans. Just generously grease it.

      1. I followed this recipe in every detail. My bundt pan is an excellent brand (William’s Sonoma) and nothing has ever stuck in this pan…….. until now.
        Baking is a hobby with me , so I am experienced. My gut said, “flour the pan” even though Sally says she never flours bundt pans.
        I’m sorry I didn’t listen to my instincts.

  11. Hi Sally,

    I live in Japan where butter is very expensive and of inferior quality, so could I use oil successfully in this recipe?

    If yes, would the measurements be the same?

    Thank you kindly,


    1. Hi Jennifer! You can certainly try creaming room temperature (solid) coconut oil instead of butter, but the flavor and texture of the cake will change.

  12. This looks amazing but i was wondering if 5 eggs would give it a very eggy flavour, can the eggs be reduced. Also can i make this without the cinnamon swirl?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Vandy, The eggs are used for moisture and structure. This is a very large cake so we don’t recommend reducing the eggs, it doesn’t taste like eggs. You can skip the cinnamon swirl if desired.

  13. Hi Sally,
    I love your orange cranberry scones and an eager to make this Bundt. However, I was wondering if it would work well in a mini Bundt pan just decreasing the time of course.

    Thanks kindly,


    1. Stephanie @ Sally's Baking Addiction says:

      Hi Jen, Yes you can divide this batter between mini bundt pans. The bake time would depend on the size of the pans, but bake until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. Enjoy!

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