There’s something magical about the way cranberries and orange come together in a bundt cake – tart meets sweet in the most festive way possible. I discovered this cranberry orange bundt cake with citrus icing during one particularly chaotic holiday season when I needed a showstopper dessert that wouldn’t keep me in the kitchen all day. Now it’s our family’s go-to for Christmas morning and impromptu winter gatherings. The citrus icing? That was my daughter’s brilliant addition when she accidentally grabbed lemon zest instead of orange one year. Sometimes the best recipes come from happy accidents!

What I love most about this cake (besides how gorgeous it looks on a cake stand) is how the fresh cranberries burst with tangy flavor against the sweet orange-infused crumb. It’s the kind of dessert that makes people ask for seconds – and the recipe. Trust me, after one bite of this moist, citrusy delight, you’ll understand why my neighbors start dropping hints about “that amazing cranberry cake” as soon as November rolls around.

Why You’ll Love This Cranberry Orange Bundt Cake with Citrus Icing

Oh, where do I even start? This cake is my absolute go-to when I need something impressive but don’t want to fuss all day in the kitchen. Here’s why it’s a winner every single time:

• Moist, tender crumb thanks to that magical combo of sour cream and fresh orange juice – it stays delicious for days (if it lasts that long!)
• Festive flavors that scream holidays, with tart cranberries balancing the sweet citrus perfectly
• Easy prep – no fancy techniques, just simple mixing and baking (even my teenager can make it!)
• Total crowd-pleaser – I’ve brought this to potlucks and watched it disappear before the main dishes!

Seriously, that citrus icing drizzle? It’s the glitter on an already gorgeous cake. You’re going to adore this one.

Ingredients for Cranberry Orange Bundt Cake with Citrus Icing

Here’s everything you’ll need to make this gorgeous cake – I promise it’s all simple stuff you probably have already (except maybe the fresh cranberries, but they’re totally worth the trip to the store!).

For the cake:

• 2 cups all-purpose flour (spoon and level it – don’t scoop!)
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened (leave it out for 30 minutes)
• 3 large eggs (room temperature makes them blend better)
• 1/2 cup sour cream (full fat please!)
• 1/4 cup fresh orange juice (from about 1 large orange)
• 1 tbsp packed orange zest (yes, pack it in there!)
• 1 tsp vanilla extract (the real stuff makes a difference)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups fresh cranberries (halve any big ones)

For the citrus icing:

• 1 cup powdered sugar (sift if it’s lumpy)
• 2 tbsp fresh orange juice
• 1 tsp lemon zest (the yellow part only!)

Ingredient Substitutions & Notes

Out of something? Don’t panic! Here’s how to adapt:

• No fresh cranberries? Frozen work great – no need to thaw, just toss them in frozen. Dried cranberries work in a pinch too (soak them in warm orange juice for 10 minutes first).
• Sour cream substitute? Plain Greek yogurt works beautifully, or buttermilk in a pinch.
• No oranges? Use all lemon zest in the icing for a brighter flavor.
• Butter emergency? You can use salted butter – just reduce the added salt to 1/4 teaspoon.

One non-negotiable? That orange zest – it’s where all the magic happens. But if you’re really stuck, 1/2 tsp orange extract can sub for the zest (but the flavor won’t be as fresh).

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for this cranberry orange bundt cake! Here’s what I always grab:

• A 10-cup bundt pan – the non-stick kind is best (trust me, you don’t want to lose those beautiful ridges!)
• Two mixing bowls – one for dry ingredients, one for wet
• A hand mixer (or stand mixer if you’re fancy)
• A microplane zester – gets all that lovely orange zest without the bitter white pith
• A cooling rack – crucial for getting the cake out perfectly

Pro tip? Grease that bundt pan really well – I use butter and a dusting of flour for extra insurance!

How to Make Cranberry Orange Bundt Cake with Citrus Icing

Alright, let’s get baking! This cranberry orange bundt cake comes together so easily – just follow these steps and you’ll have a showstopper dessert in no time.

First, preheat that oven to 350°F (175°C). While it’s heating up, take a moment to grease your bundt pan really well – I use softened butter and a pastry brush to get into all those nooks and crannies, then dust with flour. Set it aside.

In a medium bowl, whisk together your dry ingredients: flour, baking powder, baking soda, and salt. In a larger bowl, cream the softened butter and sugar until it’s light and fluffy – about 2-3 minutes with a hand mixer. Add eggs one at a time, mixing well after each. Now stir in the sour cream, orange juice, zest, and vanilla – the batter might look a bit curdled here, but don’t worry!

Gradually add the dry ingredients to the wet, mixing just until combined. Here’s the fun part: gently fold in those beautiful cranberries with a spatula. You want them evenly distributed without overmixing the batter.

Pour the batter into your prepared pan and smooth the top. Bake for 45-50 minutes – start checking at 45 minutes with a toothpick. It should come out with just a few moist crumbs. Let the cake cool in the pan for 15 minutes, then invert it onto a cooling rack.

While it cools completely (this is crucial!), make your icing: whisk powdered sugar, orange juice, and lemon zest until smooth. Drizzle it over the cooled cake and watch those gorgeous drips cascade down the ridges. Absolute perfection!

Pro Tips for Perfect Cranberry Orange Bundt Cake

Here are my hard-earned lessons for cake success:

• Don’t overmix after adding flour – a few lumps are better than a tough cake
• Test doneness early – ovens vary, and overbaked cake is sad cake
• Let it cool completely before icing, or you’ll have a melty mess

Follow these, and you’ll get that perfect balance of tender crumb and tart cranberry bursts every time!

Serving and Storing Cranberry Orange Bundt Cake

Here’s the best part – this cake actually gets better the next day! The flavors meld together beautifully when stored properly. I always keep mine under a cake dome at room temperature (that citrus icing stays perfect this way). If you must refrigerate it, let slices come to room temp first – or zap them for 10 seconds in the microwave to bring back that just-baked warmth.

Want to make it extra special? Right before serving, sprinkle some fresh orange zest over the top for a gorgeous pop of color and an extra citrus kick. Trust me, your guests will think you slaved over this cake for hours!

Nutritional Information

Just a quick note – these nutritional estimates are based on standard ingredients, but your exact numbers might vary depending on brands and substitutions. I always say homemade treats are about joy first, numbers second! Each slice has roughly 320 calories with that perfect balance of tart and sweet we love.

FAQs About Cranberry Orange Bundt Cake with Citrus Icing

I get so many questions about this cake – here are the ones that pop up most often:

Can I use dried cranberries instead of fresh? Absolutely! Just soak them in warm orange juice for 10 minutes first to plump them up. They’ll add a nice chewy texture.

Can I freeze this cake? You bet! Freeze it without the icing, wrapped tightly in plastic wrap. When you’re ready, thaw overnight at room temp, then add the icing fresh. It keeps beautifully for up to 3 months.

Help! My cake stuck to the pan last time… Been there! The trick is greasing every single nook with butter, then dusting with flour. That, plus letting it cool for exactly 15 minutes before flipping – any sooner and it might fall apart.

Any other questions? Just ask – I’ve made this cake enough times to troubleshoot just about anything!

Share Your Creation

I’d love to see your cranberry orange masterpiece! Snap a pic and share how it turned out – did you add any fun twists? Your baking adventures inspire me!

Irresistible Cranberry Orange Bundt Cake with 1 Secret Twist

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• Author: ushinzomr
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

Print Recipe

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Description

A moist and flavorful bundt cake infused with cranberries and orange zest, topped with a tangy citrus icing.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1/2 cup sour cream
• 1/4 cup orange juice
• 1 tbsp orange zest
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups fresh cranberries
• For the icing: 1 cup powdered sugar, 2 tbsp orange juice, 1 tsp lemon zest

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Instructions

1. Preheat oven to 350°F (175°C). Grease a bundt pan.
2. In a bowl, whisk flour, baking powder, baking soda, and salt.
3. Cream butter and sugar until light. Add eggs one at a time.
4. Mix in sour cream, orange juice, zest, and vanilla.
5. Fold in dry ingredients until just combined. Stir in cranberries.
6. Pour batter into pan and bake for 45-50 minutes.
7. Cool for 15 minutes before removing from pan.
8. Whisk powdered sugar, orange juice, and lemon zest for icing. Drizzle over cooled cake.

Notes

• Use fresh cranberries for best texture.
• Adjust icing thickness with more juice or sugar.
• Store covered at room temperature for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 28g
• Sodium: 180mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 75mg

Keywords: cranberry orange bundt cake, citrus icing, holiday dessert, easy cake recipe