Every slice of this super moist, ultra flavorful cranberry orange Bundt cake boasts a buttery brown sugar orange crumb, tart juicy cranberries, and a ribbon of cinnamon-sugar. Drizzle with a simple orange glaze for an impressive cake that’s a welcome addition to any holiday party or brunch.
I originally published this recipe in 2017 and have since added new photos and additional success tips.
Step aside Christmas cookies because this Bundt cake is a must-make this—and every!—holiday season.
Today we’re combining tart cranberries, a thick cinnamon swirl, and sweet orange glaze to create a dessert that’s perfect for a celebration! It’s also very well loved:
One reader, Emma, commented: “This cake is amazing… I make a cake every week to take to tennis and this was voted my best cake ever and I’ve been taking a cake since 2008! ★★★★★”
Another reader, Sherrille, commented: “I was a little apprehensive about this cake, as most similar recipes I’ve tried were dry. OMG, this one is moist and perfectly delicious! I made mini-Bundt cakes for gifts and am on my second batch now. All gift recipients raved about the flavor and moistness! ★★★★★”
And another reader, Andi, commented: “I made this a few weeks ago. Absolutely amazing. I plan to make it for breakfast Christmas morning. I mean, why not? Yum! ★★★★★”
Cranberry & Orange Flavor Pairing
Peppermint and mocha. Pumpkin and spice. 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 combos. But there’s one duo that’s completely underrated: cranberry and orange.
I love this flavor duo year round, but especially during the holidays (hello, cranberry sauce) when we could all use a little pop of sweet/tart flavor in between chocolatey, spiced, 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 a holiday spread. A few other orange-cranberry recipes I love? Orange cranberry bread, cranberry orange icebox cookies, and cranberry orange muffins.
Behind the Recipe
Chai Bundt cake is the starting point for today’s recipe. It’s honestly one of the best cakes I’ve ever made, even if you skip the chai cinnamon swirl inside. It’s super 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 to ensure the very best flavor, moisture, and texture. Here’s what you need:
Some ingredients notes before you begin:
- Flour: We use sturdy all-purpose flour as the base because it’s strong enough to hold up to the cranberries and all the liquid ingredients.
- Butter: Make sure you use room-temperature butter that’s still cool to the touch. If it’s too warm, the butter and sugar cannot properly cream. Here’s more on how to cream butter and sugar and its importance in recipes.
- Sugars: Use brown sugar as the primary sweetener, with just a touch of granulated sugar.
- Oranges: Can’t have a cranberry orange cake without the 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, this is a big cake!
- Cranberries: Use fresh, frozen, or dried cranberries—I tested the cake with both fresh and frozen. If using frozen, do not thaw. If using fresh cranberries, you can cut some in half or give them a rough chop before adding to the batter; this just gives a little more texture variety, and ensures cranberry flavor in every bite.
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.
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.
Success Tip: When you sprinkle the cinnamon-sugar filling over the bottom layer of cake batter, try to keep it away from the edges of the pan as best you can. If a lot of the cinnamon-sugar layer touches the sides or center of the Bundt pan, the cake is more likely to stick to the pan when you try to invert it.
Easy Orange Icing
I love making icings and glazes with fresh citrus juices, like the topping on these lemon shortbread cookies. A little tang with a little sweet is always a good idea! You’ll notice that the icing is a bit 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 hummingbird Bundt cake.
Before You Bundt
- Bundt Pan: You need a large Bundt pan for this big cake, one that can hold 10–12 cups of batter. I use and recommend this one and this one. Even though they have a nonstick coating, I still always grease the pan generously with nonstick spray, to ensure the heavy cake releases easily when it’s time to invert it onto a platter.
- Let the cake cool in the pan for 1 hour, and then invert onto a cooling rack or serving platter/cake stand. Trying to invert the cake too soon or after too long always makes it harder to release; I find that 60 minutes is the sweet spot for this cake.
To really take this cake presentation to the next level of festive, serve it with the sparkly sugared cranberries that I also use to garnish pumpkin pie.
Print
Cranberry Orange Bundt Cake
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 5 hours, 30 minutes
- Yield: serves 12
- Category: Cake
- Method: Baking
- Cuisine: American
Description
Every slice of this super moist, ultra flavorful cranberry orange Bundt cake boasts a buttery brown sugar orange crumb, tart juicy cranberries, and a ribbon of cinnamon-sugar. Drizzle with a simple orange glaze for an impressive cake that’s a welcome addition to any holiday party or brunch.
Ingredients
Cake
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 2 and 1/2 teaspoons baking powder
- 1 and 1/4 teaspoons salt
- 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
- 1 cup (200g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 2 Tablespoons fresh orange zest
- 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)*
Filling
- 2/3 cup (135g) packed light or dark brown sugar
- 2 teaspoons ground cinnamon
Orange Glaze
- 1 and 1/2 cups (180g) confectioners’ sugar
- 3–4 Tablespoons (45-60ml) fresh orange juice*
Instructions
- Preheat the oven to 350°F (177°C) and grease a 10-inch Bundt pan.
- Make the cake: In a large bowl, whisk the flour, baking powder, and salt together. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter, brown sugar, granulated sugar, and orange zest together until creamed, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) 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.
- 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.
- Make the filling: In a small bowl, mix the 2/3 cup (135g) brown sugar and cinnamon together.
- Pour half of the cake batter evenly into the prepared Bundt pan. Sprinkle the swirl ingredients evenly on top, doing your best to avoid sprinkling near the edges. Keep the cinnamon sugar in the center, so it doesn’t bake/get stuck onto the pan, which makes inverting the cake difficult. Cover evenly with remaining cake batter.
- 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.
- Once done, remove from the oven and allow to cool for just 1 hour inside the pan. Then, invert the slightly cooled Bundt cake onto a wire rack or serving dish. Allow to cool completely.
- 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.
- Cover leftover cake tightly and store at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Notes
- 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.
- Special Tools (affiliate links): 10-inch Bundt Pan | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Citrus Juicer | Citrus Zester | Silicone Spatula | Cooling Rack
- Sour Cream: You can use 1/2 cup plain Greek yogurt instead of sour cream. Just as moist and delicious!
- 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.
- Cranberries: 1 and 3/4 cups of fresh, frozen, or dried cranberries work.
- Optional Garnish: I added some sugared cranberries for garnish.
Reader Comments and Reviews
Miss Sarah, can I make this in a cake pan
Hi Randee, We haven’t tested this recipe in a square pan but here is a helpful post on Cake Pan Sizes and Conversions that should help you figure out how much batter you would need for different size pans.
I made this as well as your Gingerbread Chocolate bundt for Christmas. Both were a huge hit.
I have one question about this one: I made it with 1.5 cups (3 sticks) of butter per the recipe, but noticed the ingredient photo appears to have 1.25 cups. I had a brief panic while it was baking that I might have had it wrong. It turned out great either way. Though it was a little extra moist around the cinnamon sugar filling. Just curious which is best before I make it again, which I am sure to do!
Thank you for all your awesome recipes. I took several of your cookies to Christmas too and they were all devoured!
Hi Sarah! 1 and 1/2 cups is correct. So glad you enjoyed the cakes!
I made this on Christmas Eve and it was delicious and so moist! I made it 2 loaf pans so that I could have some the night before and saved the other for Christmas Day with other desserts. Will def make again!
I brought this cake to my families house for dessert on Christmas Day! Everyone loved it, absolutely delicious and will make again! My only question- my cake cracked around the edges where the cinnamon and sugar mixture was. I was extremely careful not to put it near the edge. Any idea why?
Hi Brittany, we’re so glad you loved this Bundt cake! Were you sure to let it cool in in the pan for an hour before inverting it?
Hi! Can I omit the cranberries? I’m just looking to make an orange Bundt cake. Would I have to compensate for less moisture if I omit the cranberries? Thank you!
I have made this cake for Christmas morning for the past 4 years! Total hit!
I currently have this in the oven! However, looking back at the recipe, i noticed you have a picture that shows 2 and a half sticks of butter. This would be 1 and 1/4 cup of butter. The recipe calls for 1 and a 1/2 cups (3 sticks of butter), which is what I used. I hope it turns out!
Hi Kim, you used the correct amount!
My friend tried this recipe and said it was delicious! However, all her cranberries sunk to the bottom of the cake. Any suggestions on how to prevent that?
Hi Kathryn, is it possible that she used frozen cranberries? You can use frozen, but be sure that you do not thaw them before adding them, and that they aren’t coated in ice. If she tries it again, try using fresh cranberries.
Hi, if you have a problem with cranberries, try choping them into smaller pieces. I think that might help you
This was fantastic. Shared some with neighbors, total hit. Perfect moisture content and texture.
The aroma of this cake baking will be enough to ensure I bake it again. I followed the recipe exactly but am concerned how much of the brown sugar and cinnamon leaked out onto the sides and middle. I might have to reduce that by half the next time.
Hi sally I’m from the UK and I plan on making this recipe for Christmas as it looks so good!! But in the UK we don’t have all purpose flour and was wondering what flour I can use instead?
Hi Nav, are you able to find plain flour? From what we’ve read, all-purpose flour is often referred to as plain flour. Plain flour should work just fine for this recipe!
Delicious, moist and a keeper recipe!
Thanks for sharing!
Made this cake exactly as written. It is rich and tart and really just incredible. Even my husband and son who are deeply devoted to chocolate said I should make this cake every Christmas!
This looks amazing but I am at 5500 feet and nervous to make a Bundt cake. Do I need to adjust ingredients for altitude?
Hi Sara, wish we could help but we don’t have experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
Hi Sara, I live just above 6.300 ft and I never make adjustments for high altitude with sally’s recipes. The exception for me is chocolate cake. This cake came out perfect for me. Good Luck and enjoy!
I made this for work, and it was a HIT! HR came over to tell me she loves me, and my co-worker, who isn’t a big dessert person, said she loved it. So, this one is going into the rotation.
I subbed half of the vanilla for orange liqueur and half of the orange juice in the glaze with orange liqueur as well.
Your Glazed Orange Bundt Cake recipe is dear to my heart! I don’t seem to be able to find on your site. Apologies if I’m overlooking. Has it been removed?
I’ll try this one otherwise – I’ve never not had a great result from Sally’s recipes
Hi Mary, we were no longer satisfied with the outcome of that older recipe, so we unpublished it. We still have it though! Send an email to sally@sallysbakingaddiction.com and we’d be happy to forward it to you.
Hello, I am thinking of adding alcohol (like orange liqueur or rum) to the batter or the glaze, any suggestions for how I should do this?
Hi Sandra! You could replace some of the orange juice in the glaze with orange liqueur, yum! Or you could try adapting our rum cake to add cranberries and orange zest/glaze.
Hello. Can I use olive oil instead the butter?
Many thanks
Lidia
Hi Lidia, we don’t recommend it. You need softened/creamed butter for this cake recipe.
Can give easy recipes without eggs and gf please
Hi Rani, we are mostly a traditional baking website, but you can find our egg free recipes here and our gluten free recipes here.
Is it ok to omit the cinnamon/ brown sugar filling?
Absolutely.
Hi Sally,
I was thinking about making this recipe to send a friend for Christmas. I usually make some kind of sweet loaf bread, as it holds up well in the mailing process. Do you think this recipe would work well for mailing? I thought leaving off the glaze would be best.
I love your recipes and have been making them for quite sometime. I have given out your website to lots of my friends who love them as much as I do!
I wish you and your team the happiest holidays and all the best in the New Year!
Cheers,
Jennie
Hi Jennie! With the fresh fruit in this cake, it wouldn’t be best for shipping, unless you could mail it cold with very fast shipping.
Could I make this in two 9×5 loaf pans?
Hi Kathy, yes – the batter as written is enough for 2, 9×5-inch loaf pans. Enjoy!
This looks amazing – can’t wait to make it next – adding to the Sally Bakes for this Holiday Season. Question – years ago I had a similar, amazing cake at a bakery which I have always wanted to make — it had pieces of chocolate in it – could I add that? or would that be too much with the cinnamon swirl?
Armfuls of thanks for all your wonderful recipes no matter what the season.
Hi Sally, adding some chocolate would probably be very tasty with the orange! We haven’t tested it, so are unsure what to recommend, but let us know if you give it a try!
Could i swap butter to olive oil . Hubbie requested an olive oil cake for his birthday
Hi Hannah! We would look for a recipe that uses olive oil instead, since that wouldn’t be a 1:1 swap here.
Great recipe! It looked beautiful and everyone loved it!
Hi! Can this recipe be made in a mini Bundt cake pan?
Hi Nancy, 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!
This bundt cake is like so awesome! Love your recipes, Sally!
Absolutely delicious! I baked this yesterday afternoon and divided into three load pans. It was fine, just not as tall.
Other things to note that I did (or didn’t do lol).
1. I used dried cranberries. I put in a pot with water just covering them and let simmer about 20 minutes. They plumped up, I drained them, then measured the correct amount.
2. I was trying to do to many things at once and forgot the dang brown sugar cinnamon mixture. I put it on top and swirled it around with a knife.
Still one of THE best cakes I’ve ever had!!
This sounds absolutely incredible! Do you know ( or have an estimate) by chance, what the bake time might mean if I were to use a Bundtlette pan that is 12.6 in x 6.6 in and 2.6 inches deep? I am aiming to make mini bundts for my colleagues so that ingredient costs do not leave me destitute LOL
Hi Megan, 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!
Would it be possible to bake this in a 9×13?
Hi Maddie, There is too much batter for a 9×13 size pan. But you can use enough batter to fill the pan halfway. Use any leftover batter for mini loaves, a 9×5 loaf, or mini cupcakes.
This cake is amazing….even though I stuffed it up a bit. I didn’t read the recipe properly and accidentally put all the brown sugar in with the butter. I didn’t want to add more sugar to the cake so just added the cinnamon to the mix and didn’t have a middle layer. I didn’t have any cranberries at all so I used chopped dates instead. I make a cake every week to take to tennis and this was voted my best cake ever and I’ve been taking a cake since 2008! So, I’m going to try it the ‘proper’ way and see how it goes. Thanks Sally!