Let Me Tell You About This Bundt Cake (And Why My Cousin Still Talks About It)

Alright, so picture this: It’s December, family everywhere (some I like, some… well), and I’m halfway through wrapping gifts—when suddenly I remember I’m in charge of dessert. Again. My go-to? This festive cranberry orange bundt cake. The first time I made it, I forgot to zest the oranges until after I’d juiced them. Whoops. But it still turned out delicious, so hey, sometimes mistakes are the best teachers. Also, my cousin still brings up how she snagged three slices before anyone noticed, which is probably the best endorsement I can get.

Why I Keep Coming Back to This Recipe

I make this cake every December (or honestly, whenever I find a rogue bag of cranberries in the freezer). My family goes a bit bonkers for it, partly because it’s not overly sweet, and the orange zest gives it a zing that just feels festive. If you’ve ever had a cake come out dry as cardboard—been there, done that—this one stays moist for days. Well, theoretically. In my house it’s usually gone by morning, but I guess that’s a compliment?

Also, it’s forgiving. I’ve messed up the order, swapped out ingredients in a pinch, and it basically shrugs and says, “No worries, I got you.”

The Ingredients (And a Few Lazy-Day Swaps)

2 1/2 cups all-purpose flour (though I’ve used cake flour once—didn’t notice much difference, honest)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, room temp (margarine in a pinch, but butter wins for flavor)
1 3/4 cups sugar (sometimes I do half white, half light brown if I’m feeling fancy)
4 large eggs
1 tbsp orange zest (I just use whatever I get from two oranges—no need to measure with a ruler)
1/3 cup fresh orange juice (store-bought is fine, just don’t tell my gran)
1 tsp vanilla extract (I love this one from Nielsen Massey, but use whatever you’ve got)
1 cup sour cream (Greek yogurt works too—it’s a bit tangier)
1 1/2 cups fresh or frozen cranberries (don’t thaw if frozen, they get mushy)
Optional: 1/2 cup chopped pecans or walnuts (my uncle swears it’s better with, but I skip for the kids)

Festive Cranberry Orange Bundt Cake – Perfect Holiday Dessert

How I Usually Throw This Together

Preheat your oven to 350°F/175°C and grease a bundt pan—don’t skimp on the grease. I use a bit of butter and then a dusting of flour. If you skip this, be prepared for some stubborn sticking.
Mix the dry stuff: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. I sometimes sift if I’m feeling proper, but mostly just whisk and call it a day.
Cream butter & sugar: In a big bowl, beat the butter and sugar until fluffy. I do five minutes with a handheld mixer (arms get a workout!) but if you only have a wooden spoon, it just takes a bit longer. At this point, I usually sneak a tiny taste—don’t judge.
Add eggs, zest, juice, and vanilla: Crack in eggs one at a time, beating well, then stir in orange zest, juice, and vanilla. It might look a bit curdled; ignore it, soldier on.
Alternate flour and sour cream: Add dry ingredients in three parts, alternating with the sour cream. Start and end with flour. If it’s looking thick, that’s normal.
Fold in cranberries (and nuts if using): Gently, so the berries don’t burst everywhere. This is the bit where the batter starts to look like something you want to eat raw (not that I’d recommend that… much).
Bake: Pour into your prepared pan, smooth the top, and bake for about 45-55 minutes. I usually check at 45 and poke it with a skewer. If it comes out cakey, you’re golden. If not, let it hang out a bit longer.
Cool it down: Let the cake sit in the pan for 10-15 minutes (go make a cuppa) before turning out onto a rack. Don’t rush this—once I tried and ended up with a crumbly mess. Lesson learned.
Glaze (optional, but recommended): Mix 1 cup powdered sugar with a couple of spoonfuls of orange juice and drizzle over the cake when it’s cool. If you do it warm, it runs off and makes a puddle—ask me how I know.

Notes I’ve Gathered After a Few Kitchen Disasters

Don’t overmix after adding flour. I did once, and the cake was more like a brick… crunchy on the outside, though!
If you use frozen cranberries, don’t bother thawing. They hold up better (and your fingers don’t get stained, bonus).
Sour cream seems to make it moister than yogurt, but both work. Actually, I think it’s even better the next day—if you can wait.
If your bundt pan is old and a bit rusty, line it with parchment strips; otherwise, prepare for tactical cake removal. Or just get a new one at King Arthur Baking.

Stuff I’ve Tried Changing Up (Some Wins, Some Not)

Once swapped half the cranberries for dried cherries. Tasted good, but a bit chewy.
Lemon zest instead of orange—honestly, not my favorite. Kinda made it taste like a cleaning product? Maybe that’s just me.
Subbed in almond extract once. Tiny bit goes a long way! If you go this route, use just 1/4 tsp.
Made mini bundts for a party once. Adorable but fiddly, and I overbaked half. Stick to the big pan for sanity.

What You’ll Need (But Don’t Panic If You’re Missing Stuff)

Bundt pan (obviously). If you don’t have one, a tube pan or even two loaf pans work. Or muffin tins for little cakes—just reduce bake time.
Hand or stand mixer is helpful, but I’ve made it with elbow grease and a big spoon. Just takes longer, and you might need a tea break.
Grater or microplane for zesting citrus. In a pinch, I’ve used a knife and a lot of patience. Not ideal, but it works.

How Long Does It Last? (Spoiler: Not Long)

Tightly wrapped, this cake keeps at room temp for about 3 days, maybe 4 if you hide it behind the veggies in the fridge (I speak from experience). Freezes well too—just slice and wrap individual pieces. But let’s be honest, it’s usually gone by day two because someone (not naming names) eats it for breakfast with coffee.

How We Serve It (And a Family Quirk)

I like to serve big slices with a dollop of whipped cream, but my brother insists on vanilla ice cream even in December (weirdo). Sometimes we sprinkle a bit of extra orange zest on top, just to be fancy. On Christmas Eve, there’s always a debate about whether it’s better warm or cold—personally, I like it at room temp, but you do you.

What I’ve Learned (Mostly the Hard Way)

Rushing the cool-down? Bad idea. I once tried to frost it warm, and the glaze just slid right off. It looked tragic but tasted fine, I guess.
Don’t skip the greasing and flouring. Even nonstick pans need it, trust me. I learned the hard way after sacrificing half a cake to the pan gods.
Measuring flour with a heavy hand makes it dense. Fluff, spoon, and level! Or just eyeball if you’re feeling wild (I have, but results vary).

Real Questions I’ve Actually Gotten (And My Honest Answers)

Can I use dried cranberries? Yep, just use about 1 cup and maybe soak them in orange juice first to plump them up. But fresh or frozen is better if you can swing it.
Can I make this gluten-free? Probably, if you use a good 1-for-1 GF flour. I haven’t tried, but a friend did and said it was “pretty decent,” which is high praise from her.
What if I don’t have a bundt pan? No sweat, just use loaf pans or even a regular round cake pan. Adjust baking time and keep an eye on it.
Why did my cake stick? Ah, the eternal struggle. Grease, flour, and let it cool before trying to take it out. If all else fails, patch it with glaze and call it rustic.
Is it okay to skip the glaze? Absolutely! The cake is tasty enough on its own. But if you like a little extra sweetness, go for it.
Can I use bottled orange juice? You can, but fresh is better. Though let’s be real, sometimes convenience wins.

Oh, and if you want more cake inspiration, Sally’s Baking Addiction has a similar recipe I’ve borrowed ideas from. No shame in learning from the best!

So, whether you’re baking for a crowd or just trying to impress your in-laws, this festive cranberry orange bundt cake is my trusty standby. And if you make it, let me know how it goes—or what you end up swapping in. I’m always up for a baking experiment… even if it occasionally goes sideways.

Festive Cranberry Orange Bundt Cake – Perfect Holiday Dessert