This cranberry orange bundt cake is bright, tangy and festive, scented with orange zest and studded with fresh cranberries. A homemade cranberry-orange sauce is swirled into the batter for an extra pop of flavor, and a simple vanilla-orange glaze finishes the cake for a beautiful, delicious result.
How to prepare a bundt pan to prevent sticking
Getting a bundt cake out of the pan in one piece is often the most nerve-wracking part of the process. A few careful steps will make it reliable and stress-free.
Spray the pan with a baking spray that includes flour, coating the entire surface evenly. Use a pastry brush to work the spray into any nooks or crevices the spray missed. Avoid spraying so much that it pools in the pan — rotate the pan or move the can as you spray to get even coverage without excess.
Timing is also important. Let the cake cool in the pan for 15–20 minutes before inverting; any longer risks the sugars sticking to the pan and tearing the cake. When you’re ready to remove it, place a flat serving platter slightly larger than the pan over the top. With one hand on the platter and one on the pan, flip them together and lift the pan off. If the cake doesn’t release, flip it back, wait five more minutes, then try again. A few taps with the back of a wooden spoon can help coax it loose.
Easy cranberry orange sauce
The cranberry-orange sauce is what elevates this bundt cake. Its bright, tart-sweet flavor contrasts the rich buttery cake and creates an attractive swirl inside.
Making the sauce is straightforward: combine fresh cranberries (or frozen), granulated sugar, orange zest and fresh orange juice in a small saucepan. Bring to a simmer over medium to medium-high heat and cook for 10–15 minutes, stirring occasionally, until it thickens. Use the back of a spoon to crush some of the berries as they soften; this yields a delightful texture of whole and broken berries.
Allow the sauce to cool to room temperature before layering it into the batter. Cooling on the counter usually takes about an hour, but you can speed this up by refrigerating it briefly.
Tips for a perfect bundt cake
Follow these practical tips to ensure your cake has great texture, even fruit distribution and an attractive finish.
- Measure flour accurately — Too much flour makes cakes dry. Use the spoon-and-level method: spoon flour into the measuring cup until heaping, then level with a knife. Better yet, weigh your flour; this recipe calls for 320 grams plus an extra tablespoon for tossing with the cranberries.
- Prevent cranberries from sinking — Toss fresh or frozen cranberries with 1 tablespoon of flour before folding them into the batter. The light coating helps them stay suspended and distribute more evenly during baking.
- Don’t overmix — Overmixing develops gluten and yields a tough crumb. Mix until just a few streaks of flour remain, then fold in the cranberries gently.
FAQ’s
Yes. Freeze the cooled cake without the glaze. Wrap it tightly in plastic wrap and foil; it will keep for a couple of months. Thaw overnight in the refrigerator or for a few hours on the counter, then glaze before serving.
Frozen cranberries work well and don’t need to be thawed before using in either the cake or the sauce. Dried cranberries can be substituted in the cake if needed, but they aren’t a suitable swap for the fresh cranberry sauce.
Yes — the cake will still be tasty without the swirl. However, the sauce adds a bright, tangy contrast and is worth the small extra effort. If you’re short on time, cool the sauce faster in the refrigerator or briefly in the freezer.
Yes. Substitute full-fat Greek yogurt or full-fat plain yogurt for the sour cream for similar moisture and texture. Avoid low- or non-fat varieties if possible.
How to store the leftovers
Store the bundt cake at room temperature in an airtight container for up to 3–4 days. If the cake is sliced, place a piece of parchment or wax paper against the cut edge to keep it from drying out.
For more cake recipes, check out:
- Chocolate Loaf Cake with Pomegranate Glaze
- Chocolate Brownie Cake
- Chai Cake with Chai Cream Cheese Frosting
- Chocolate Chip Loaf Cake with Whipped Chocolate Ganache
Tag me on Instagram @themarblekitchenblog if you make this, and please leave a star rating and a comment below! Thank you and enjoy!
Cranberry Orange Bundt Cake with Fresh Cranberry Sauce Swirl
Ingredients
Cranberry Orange Sauce
- 2 cups (220 grams) cranberries fresh or frozen
- ½ cup (120 ml) fresh orange juice from 2–3 large oranges — zest before squeezing
- 1 orange zested
- ⅔ cup (134 grams) granulated sugar
Bundt Cake
- 2 ½ cups (300 grams + 8 grams) all-purpose flour + 1 tablespoon divided
- 1 ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 1 ¾ cup (350 grams) sugar
- 12 tablespoon unsalted butter room temperature
- 4 large eggs
- 2 teaspoon vanilla extract
- ¾ cup (180 grams) sour cream
- ½ cup (120 ml) milk
- ¼ cup (60 ml) orange juice freshly squeezed
- 1 tablespoon orange zest
- 1 cup (110 grams fresh cranberries
Vanilla Orange Glaze
- 1 ½-2 cups powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp (30-45 ml) orange juice freshly squeezed
Instructions
Cranberry Orange Sauce
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Place cranberries, sugar, orange zest and orange juice in a small saucepan over medium to medium-high heat. Bring to a simmer and cook, stirring occasionally, until the mixture thickens, about 10–15 minutes. Crush some of the berries with the back of a spoon as they soften.
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Allow the compote to cool completely for at least one hour before using.
Bundt Cake
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Preheat the oven to 350°F (175°C). Coat a 10–12 cup bundt pan with baking spray containing flour, brushing into any missed areas. Alternately, butter and flour the pan.
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Toss 1 tablespoon of flour with the fresh cranberries to coat and set aside.
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Whisk together the flour, baking powder and salt in a medium bowl and set aside.
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In a stand mixer or large bowl, cream butter and sugar on medium to medium-high speed for 3–4 minutes until light and fluffy.
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Add eggs one at a time, mixing and scraping down the bowl after each addition. Stir in the orange zest.
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Whisk sour cream, milk, orange juice and vanilla together in a small bowl or measuring cup and set aside.
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Add about one-third of the dry ingredients to the butter mixture and mix until combined. Add half of the wet mixture, then continue alternating dry and wet, finishing with the dry. Mix only until a few streaks of flour remain.
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Fold in the floured cranberries gently.
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Pour two-thirds of the batter into the prepared bundt pan and smooth the surface.
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Spoon the cooled cranberry compote over the batter, staying slightly away from the sides so it won’t seep out.
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Top with the remaining batter and smooth the top.
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Bake 55–60 minutes, or until a toothpick inserted into the cake comes out clean or with a few moist crumbs.
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Cool the cake in the pan for about 20 minutes, then invert onto your serving platter and let it cool completely.
Vanilla Orange Glaze
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Whisk 1½ cups powdered sugar, vanilla and 2 tablespoons orange juice together until smooth. Add more powdered sugar by a tablespoon for a thicker glaze, or more orange juice by teaspoonfuls for a thinner consistency.
Notes
- One 12 oz bag of fresh cranberries yields about 3 cups.
- Frozen cranberries work well; dried cranberries can be used in the cake but aren’t suitable for the sauce.
- Store the bundt cake covered at room temperature for 3–4 days.