Nothing says holidays quite like the scent of orange zest and cranberries baking together – it’s my favorite kitchen perfume! This classic cranberry orange bundt cake became our family tradition after I accidentally brought it to Thanksgiving dinner years ago instead of pumpkin pie. Turns out, everyone loved the bright tartness of cranberries dancing with sweet orange in every moist bite. Now it’s requested every year!
The magic happens when tart cranberries meet sunny orange flavors in a tender, buttery cake that slices beautifully. It’s not too sweet, not too tangy – just perfect harmony in dessert form. Every December, my niece begs me to teach her how to make this classic cranberry orange bundt cake because she says it tastes like Christmas morning feels.
Why You’ll Love This Classic Cranberry Orange Bundt Cake
Trust me, this isn’t just another holiday cake – it’s the one people will beg you to make every year! Here’s why:
- Effortless elegance: The bundt shape makes it look fancy with zero decorating skills needed
- Perfect flavor balance: Tart cranberries and sweet orange play off each other beautifully
- Holiday magic: That festive red-and-white speckled interior makes everyone smile
- Make-ahead dream: Tastes even better the next day (if it lasts that long!)
Seriously, this cake checks all the boxes – easy, impressive, and downright delicious.
Ingredients for Classic Cranberry Orange Bundt Cake
Gathering the right ingredients makes all the difference – here’s what you’ll need for that perfect holiday flavor:
- Dry Team: 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 tsp baking powder, 1/2 tsp each baking soda and salt
- Wet Wonders: 3/4 cup unsalted butter (softened – leave it out for 30 minutes!), 2 large eggs (room temp blends better), 1 cup sour cream
- Flavor Boosters: 1 tbsp fresh orange zest (yes, fresh – it matters!), 1/4 cup orange juice (squeeze it yourself if you can)
- Star of the Show: 1 1/2 cups fresh cranberries, roughly chopped (frozen work in a pinch, but fresh gives that perfect tart pop)
See those measurements? Follow them like your cake depends on it – because it does!
Equipment Needed
You’ll just need a few basics from your kitchen:
- A 10-inch bundt pan (the pretty fluted kind makes it look extra special)
- Two mixing bowls – one for dry, one for wet ingredients
- A whisk and rubber spatula
- Measuring cups and spoons
That’s it! No fancy gadgets required – just good old-fashioned baking tools.
How to Make Classic Cranberry Orange Bundt Cake
Okay, let’s get baking! Follow these steps, and you’ll have the most beautiful, delicious bundt cake in no time:
- Prep time: Heat your oven to 350°F (175°C) and grease every nook of that bundt pan – I use butter and a light flour dusting to make sure it releases perfectly.
- Creaming magic: Beat the softened butter and sugar together for a good 3-4 minutes until it’s light and fluffy. This step is crucial – don’t rush it! The mixture should look pale yellow and almost whipped.
- Wet ingredients: Add eggs one at a time, mixing well after each. Then blend in the sour cream, orange zest, and fresh juice until just combined.
- Dry team joins: Gradually add your dry ingredients to the wet mixture. I do this in three batches, mixing just until you don’t see flour streaks anymore.
- Cranberry moment: Gently fold in those chopped cranberries with a rubber spatula – be careful not to overmix here or you’ll get tough cake!
- Bake time: Pour into your prepared pan and bake for 45-50 minutes. You’ll know it’s ready when your kitchen smells amazing and a toothpick comes out clean.
- Cooling: Let it cool in the pan for exactly 10 minutes, then flip onto a wire rack. Hold your breath – it’s always a magical moment when it releases perfectly!
Tips for Perfect Texture
The secret to that dreamy texture? Don’t overmix! Once you add the flour, mix just until combined. Overworking the batter develops gluten, making your cake dense. And always test doneness with a toothpick – it should come out with just a few moist crumbs, not wet batter.
Ingredient Substitutions & Notes
Life happens – here’s how to adapt when you’re missing something or want to switch it up:
- No fresh cranberries? Frozen work great! Just thaw and pat dry first so they don’t bleed too much.
- Out of sour cream? Plain Greek yogurt or buttermilk makes a fine substitute in equal amounts.
- Orange zest tip: Always zest before juicing – it’s way harder the other way around!
- Bottled juice okay? Fresh is best, but in a pinch, use good-quality bottled – just avoid “orange drink.”
One non-negotiable? Real butter. Margarine just won’t give you that same rich, tender crumb!
Serving & Storage Tips for Classic Cranberry Orange Bundt Cake
Oh, the joy of presenting this beauty! I love dusting mine with powdered sugar right before serving – it looks like fresh snowfall on a holiday landscape. For extra pizzazz, arrange some sugared cranberries around the base.
Morning coffee or afternoon tea transforms this cake into pure bliss – the citrus notes just sing with hot drinks! Leftovers (ha! as if!) keep beautifully in an airtight container for 3 days. If you’re lucky enough to have any left after that, wrap slices tightly and freeze for up to a month – they thaw perfectly for spontaneous holiday cheer.
Nutritional Information
Just a heads up – these numbers are estimates and can vary based on your specific ingredients and serving sizes. Per slice, you’re looking at roughly 280 calories, 12g fat, and 38g carbs. It’s a treat, but oh-so-worth it!
Common Questions About Classic Cranberry Orange Bundt Cake
I get asked these all the time – here are the answers to save you some trial and error!
Can I use dried cranberries instead of fresh? You can, but they won’t give you that same tart pop. If you must, soak them in orange juice for 15 minutes first to plump up. You’ll need about 3/4 cup since they’re more concentrated.
Help! My cake always sticks to the pan! Oh honey, I’ve been there! The trick is greasing every single crevice with butter, then dusting with flour. Or try my favorite hack – brush the pan with cake goop (equal parts oil, flour, and shortening).
Can I freeze this cranberry orange cake? Absolutely! Wrap cooled slices tightly in plastic, then foil. They’ll keep for 2-3 months. Thaw overnight in the fridge – it’ll taste just as fresh with your morning coffee.
I’d love to see your beautiful cranberry orange creations! Snap a pic and tag me – nothing makes me happier than seeing your holiday baking wins. Now go enjoy that cake! You can find more delicious recipes like this on Pinterest.
Print
Irresistible Classic Cranberry Orange Bundt Cake in 7 Simple Steps
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A moist and flavorful bundt cake with the perfect balance of tart cranberries and sweet orange zest.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 2 large eggs
- 1 cup sour cream
- 1 tbsp orange zest
- 1/4 cup orange juice
- 1 1/2 cups fresh cranberries, chopped
Instructions
- Preheat oven to 350°F (175°C). Grease a 10-inch bundt pan.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in sour cream, orange zest, and juice.
- Gradually add dry ingredients to wet ingredients until just combined.
- Fold in chopped cranberries.
- Pour batter into the prepared pan and bake for 45-50 minutes.
- Cool in pan for 10 minutes, then invert onto a wire rack.
Notes
- For extra flavor, add 1/2 tsp vanilla extract.
- Dust with powdered sugar before serving if desired.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
