Orange Cranberry Bundt Cake

Orange Cranberry Bundt Cake

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This orange cranberry bundt cake is the perfect balance of tart and sweet! It’s packed with fresh cranberries and orange juice, and is perfect for the holidays!

Orange Cranberry Bundt Cake

Orange Cranberry Bundt Cake

PREP TIME: 15 minutes

COOK TIME: 1 hour 10 minutes


TOTAL TIME: 3 hours 25 minutes


Orange Cranberry Bundt Cake

  • 3 cups all-purpose flour (390 grams)
  • 2 cups granulated sugar (400 grams)
  • 1 Tbsp baking powder (10 grams)
  • 1 tsp salt (6 grams)
  • 5 large eggs, room temp (280 grams)
  • 1/2 cups buttermilk, room temperature (115 grams)
  • 1 cup sour cream, room temp (255 grams)
  • 1 cup vegetable oil, (224 grams)
  • 1/2 cup freshly squeezed orange juice (115 grams)
  • 2 tsp. vanilla extract (8 grams)
  • 2 Tbsp orange zest (12 grams)
  • 2 cups fresh cranberries – one 8 oz bag (213 grams) – roughly chopped and lightly tossed in flour

Orange Glaze

  • 1/4 cup fresh orange juice (58 grams)
  • 2 cups powdered sugar (250 grams)
  • 2 Tbsp orange zest (12 grams)


  • sugared cranberries
  • small orange slices


Orange Cranberry Bundt Cake:

  1. Preheat oven to 350°F. Butter and flour a 10 inch bundt pan (with 10 cup capacity), being sure to get into all the nooks and crannies of your bundt pan to ensure an easy release.
  2. Whisk together the dry ingredients (all-purpose flour, granulated sugar, baking powder, and salt) in a large bowl, and set aside.
  3. In another large bowl, add the eggs, buttermilk, and sour cream, and whisk until combined. Don’t worry if it looks a bit separated, it’ll come together as we add the dry ingredient.
  4. Next, add in the oil, orange juice, orange zest, and vanilla. Whisk until combined.
  5. Mix in half of the the dry ingredients, until only a few streaks of flour are visible. Stir in the remaining dry ingredients, being careful not to overmix the batter.
  6. Pour 1/3 of the batter into the pan, and add half the cranberries. Top with another 1/3 of the batter, then the remaining cranberries, and top with the rest of your batter. This ensures that the cranberries will be evenly distributed once the cake is baked.
  7. Bake for 55-65 minutes, or until a toothpick comes out clean. My bundt pan took about 63 minutes.
  8. Allow the pans to cool for a couple hours, until the cake reached room temperature.
  9. Carefully invert the pan, and flip the cake onto the plate or cake stand you plan to serve the cake on.

Fresh Orange Glaze:

  1. While the bundt cake bakes and cools, make the fresh orange glaze.
  2. Add powdered sugar and orange zest into a medium-sized bowl, the pour in the fresh orange juice.
  3. Mix with a spoon until the glaze is smooth.

To Decorate The Cake:

  1. Drizzle the orange glaze over the ridges of the bundt cake, covering as much of the cake as possible.
  2. Garnish with sugared cranberries and small orange slices in the center and around the base.

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Orange Cranberry Bundt Cake

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