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5.0 from 3 votes

Cranberry Orange Bundt Cake Recipe

This cranberry orange Bundt cake is the perfect holiday treat! The delicious cranberry flavor and sweet orange come together in perfect harmony, and the cake itself is moist and flavorful - thanks to the addition of sour cream!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 10 mins
Servings: 8 people
Calories: 782 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Bundt Cake
  • 3 cups all-purpose flour
  • 1 ¼ teaspoon salt
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cinnamon
  • ½ cup sour cream
  • ½ cup milk
  • ¼ cup orange juice
  • 1 cup butter softened
  • 1 ½ cup sugar
  • 4 large eggs
  • 1 tablespoon orange zest from one orange
  • 1 teaspoon vanilla
  • 1 cup cranberry simple syrup see note
For the Glaze
  • 2 ⅔ cup powdered sugar
  • 2 tablespoons milk
  • 2 tablespoons butter melted
  • orange zest from 1 orange
  • orange juice from 1 orange

Instructions

    Cup of Yum
  1. Preheat the oven to 350ºF.
  2. Prepare the bundt pan by coating it lightly with butter or shortening. Once coated, sprinkle a few tablespoons of flour into the pan. Gently tap the flour around the pan until it's evenly coated. Discard the leftover flour. Set aside.
  3. Sift together flour, salt, baking powder, baking soda, nutmeg, and cinnamon. Reserve for later.
  4. In a seperate bowl or glass measuring cup, combine the vanilla, orange zest, sour cream, milk, and orange juice. Reserve for later.
  5. In a standing mixer or a bowl with a hand mixer, cream together butter and sugar for 1 minute.
  6. Add the eggs, one at a time, mixing inbetween. Once all the eggs are added, cream for 1 more minute.
  7. Add the orange zest and vanilla, mix briefly.
  8. Alternate adding the liquid mixture and the flour mixture into the creamed butter mixture.
  9. Mix until everything comes together into a smooth batter.
  10. Pour into prepared bundt pan.
  11. Bake for 45-55 minutes. Until a toothpick comes out with a few crumbs on it.
  12. While still in the pan and hot, poke holes over the surface of the cake with a toothpick. Pour ½ cup of the cranberry simple syrup over the top. Let the cake cool completely.
For the Glaze
  1. Whisk together the powdered sugar, milk, butter, orange juice, and orange zest into a smooth glaze.
  2. Once the cake has cooled, turn it out of the bundt pan.
  3. Pour the glaze over the top of the cake. Let set for about 15 minutes.
  4. Serve the cake with the remaining ½ cup of the cranberry simple syrup and fresh cranberries, if desired.

Notes

  • This recipe makes a delicious cranberry simple syrup. 

Nutrition Information

Calories 782kcal (39%) Carbohydrates 116g (39%) Protein 9g (18%) Fat 32g (49%) Saturated Fat 19g (95%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 172mg (57%) Sodium 687mg (29%) Potassium 234mg (7%) Fiber 1g (4%) Sugar 79g (158%) Vitamin A 1071IU (21%) Vitamin C 5mg (6%) Calcium 103mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 782

% Daily Value*

Calories 782kcal 39%
Carbohydrates 116g 39%
Protein 9g 18%
Fat 32g 49%
Saturated Fat 19g 95%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 172mg 57%
Sodium 687mg 29%
Potassium 234mg 5%
Fiber 1g 4%
Sugar 79g 158%
Vitamin A 1071IU 21%
Vitamin C 5mg 6%
Calcium 103mg 10%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.