Orange Cranberry Bundt Cake

I missed my bundt cake pan. And I realized that it’s time to dig it out and say hi! Oh, didn’t I just use it to make a monkey bread not too long ago? Anyway… as if I need an excuse!

Bundt cake is always for a big family because it’s huge, and you will have millions of slices after you cut it! One happy cake to feed all. What’s even happier is how orangey, moist, soft and delicious this cake is! The tanginess from the dried cranberries goes perfectly well with the sweetness from the cake and the orange glaze.

Ingredients (10-inch bundt cake):
2 3/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 tablespoon grated orange zest
1/4 cup orange juice
1 teaspoon vanilla extract
1 cup unsalted butter, soften
2 cups sugar
4 large eggs
1 cup dried cranberries
Orange Glaze
2 cups powdered sugar
3 to 4 tablespoons orange juice

Preheat oven to 350F. Generously grease and flour a 10-inch bundt pan.
In a large bowl, sift the flour, baking powder, baking soda and salt.
In another bowl, whisk sour cream, orange zest, juice and vanilla.
Beat butter and sugar together on medium speed in a bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time, until blended.
Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the sour cream mixture. Repeat with another 1/3 of the flour mixture and the remaining sour cream mixture. Beat in the remaining flour mixture until just incorporated.
Fold in dried cranberries.
Pour the mixture into the prepared bundt cake pan and spread evenly.
Bake for 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for about 10 minutes before inverting on rack. Let cool completely.
To make the orange glaze, whisk together powdered sugar and orange juice, a tablespoon at a time, until it becomes thick and smooth. Pour over cake.


  1. This is definitely more crumbly than I would have liked. I think next time I’ll cut the flour to 2 and 1/2 cups, add a little more sour cream (or some buttermilk), and add salt, because the flavor is a little flat. I’m also going to drop the temp to 325F. I’m also going to soak the cranberries in o.j. before adding to the batter. I needed 5 an 1/2 TBS of o.j. to 2 cups of powdered sugar for the glaze to be thick but pourable. I also added a couple of drops of amaretto flavor to the glaze, which really brought out the orange flavor! It’s a good cake and has potential!

  2. I’m going to make this tonight and can’t wait to taste it. It reminds me of one of my Mom’s recipes. The orange and cranberries are such a good taste experience.
    Thanks so much for posting this.

  3. Plan on making this for a Potluck, the theme is Red. I was wondering if I should chop the Fresh Cranberries or cook them down & use some fresh oranges too. What is your thought & if using Fresh Cranberries would it still be a Cup or more for flavor?

    1. Although I would stick with dried cranberries, I don’t really think it hurts to use fresh ones, especially if you enjoy the sour and tanginess of them. I would not cook them before adding to the batter though as it might add too much liquid. And I would use a cup or even a little more. :)

  4. I’m going to make it for the third time in one week. It’s delicious. The second time I made it I replaced half of sour cream with yougurt and half of the butter with oil. The batter was a bit runny and needed cooking for 60 min. But it came out very good. Thanks for the recipe.

  5. I have packages of fresh cranberries. Will I be able to use them? Also, I have a gas stove. Is the temperature and time the same? I will be making this for our office Christmas party this week.

  6. Hi , I wonder can use Unbleach flours ? Use all purpose flours require ? Which better thank you

  7. I tried this today and let me say, it’s delicious. But…I’m more of a cooker than a baker so I tend to change things up. I followed the instructions exactly, but used both dried and fresh cranberries, and added a ribbon of lemon filling in the center. Problem was, it was nowhere near finished at the time shown in the recipe. Does adding the fresh cranberries and lemon filling affect the moisture and cooking time? I want to try again and get it right the next time.

  8. If I’m making cake today to serve tomorrow, should I wait until I’m ready to serve to put the glaze on? Or glaze it today?

    1. Hi Tracie, I would glaze the cake when I’m ready to serve, just to let it look a little nicer. If you decide to do it the day before, it’s fine, it will taste as lovely, but the glaze will look as whimsical as it just drips along the sides of the cake. :)

  9. Mine Turned out a little dry, I would add a little more orange juice to bring out more of the orange flavor next time.

  10. My cakes always end up browning at the top too soon during baking. At what point during baking should I cover it with aluminum foil, as opening the oven during bake time is not recommended

  11. Just made this for a co-workers birthday. Used a diamond Bundy pan. It broke in half! I think it was because the cranberries sunk to the bottom. Of still tasted gr8! :)
    Very moist and delicious! Have great co-workers who were very complimentary. God bless them.

    1. A great way to stop heavy filler ingredients(ie. Cranberries, nuts, or chocolate chips) from sinking to the bottom is to toss them in a little bit of flour.

    1. Hi Sam, I’d suggest to mix wet and dry ingredients separately before mixing them all, just to avoid toughness of the cake. :)

  12. Thanks for sharing your delicious Orange Cranberry Bundt Cake recipe it was so delicious. The blending of Sweet and Tart fruits is what makes this cake.
    I love cranberries and oranges and always look for recipes containing them.

    1. Thanks, Suzanne! I am so happy that you enjoyed the recipe. This cake is one of my family’s favorites too! :)

  13. Made these with fresh cranberries, and as muffins – nice and moist! A tad too sweet, but just so glad they are not dry – will just adjust sugar a bit next time! Thank you!

  14. Just made it and it’s a keeper! Made my own “cake flour”, soaked the cranberries, drained, then lightly floured before adding to batter. Didn’t glaze, though. Sweet enough as it is. Important to select your oranges carefully – deep orange and juicy sweet.

  15. It’s going to a Christmas in July bundt cake as I am planning on making it today, 3 July 2016. Have never made it before although so am anxious to see how it turns out. Merry Christmas in July everyone!

    1. Yes. You can use all purpose flour, or you could replace 1/4 cup all purpose flour with cornstarch. :)

  16. Wow! I love this recipe, I’ve made it a few times since seeing it on pinterest and the only thing I’ve added is more cranberries as a request from my husband who is not a fan of them! This is surely a repeat favorite of ours.

  17. Made tbis tonight and it was a hit. Swapped sour cream for yoghurt and still turned out great. It took 55 mins to cook. Will be making tihis again. Thank you for sharing.

    1. Definitely, Iris! If you go for regular cupcakes, the baking time should be 14 to 18 minutes. :)

  18. Such a great idea for Easter brunch. I am making this for tomorrow morning. Thanks for sharing. Happy Easter!

    1. Hi Maria, yes, you can use whatever pans you have. You might want to adjust the baking time though if you separate the batter into two pans. Check at 20-minute mark. Happy Easter!

  19. I love cakes with orange flavour! And I also love cranberries. I don’t have a bundt pan though. Can I use a cake pan or a loaf pan? Thanks.

    1. This bunds cake is absolutely delish. Didn’t need frosting. Used fresh cranberries and more orange zest. Everyone loved. Making again today. Thank you for sharing.

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