This cranberry orange bundt cake comes together in one bowl with a bright, citrusy batter and generous pockets of tart cranberries. A simple orange glaze drizzled over the top adds just enough sweetness.

It looks impressive but requires no layering, filling, or fuss. The sour cream keeps it tender and moist for days, so you can bake it once and enjoy slices all week.

What Makes This Bundt Cake So Good

I keep coming back to this one because the tangy cranberries and fresh orange zest do all the heavy lifting. You get a pop of tart fruit in almost every bite, and the crumb stays soft without being overly dense.

The batter is mixed in a single bowl, and it’s forgiving if you forget to bring eggs to room temperature (though they blend more smoothly if you do). There is no fussy piping or filling. Just fold, bake, and glaze.

Ingredients

2 cups all-purpose flour: spooned and leveled, not scooped
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup unsalted butter, softened: at cool room temperature
1 cup granulated sugar
2 large eggs: at room temperature for the smoothest batter
1/2 cup sour cream: full-fat keeps the cake tender
1/2 cup fresh orange juice: about 2 medium oranges
2 tablespoons orange zest
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen cranberries: do not thaw if frozen
1 tablespoon all-purpose flour: for coating the cranberries

For the glaze:

1 cup powdered sugar
2 to 3 tablespoons fresh orange juice
Pinch of fine sea salt

Variations / Substitutions

Swap fresh cranberries for frozen: add them straight from the freezer, no need to thaw. The batter may stain a little pink, but the texture stays the same.
Use dried cranberries: rehydrate 3/4 cup in warm orange juice for 15 minutes, then drain well before folding in. They will be chewier and less tart than fresh.
Dairy-free version: trade the butter for a soft vegan stick and use plain coconut yogurt instead of sour cream. The crumb will be slightly more delicate.
Add nuts: fold in 1/2 cup chopped toasted pecans or walnuts with the cranberries for extra crunch.
Skip the glaze: dust the cooled cake with powdered sugar for a lighter finish.

For another simple citrus cake, try our Orange Olive Oil Loaf.

How to Make One-Bowl Cranberry Orange Bundt Cake

Step 1: Beat the Butter and Sugar

Preheat your oven to 350°F (175°C) and generously grease a 10- to 12-cup bundt pan with butter or nonstick spray, then dust it with flour, tapping out the excess. In a large mixing bowl, beat the 1/2 cup softened butter and 1 cup granulated sugar with a hand mixer on medium speed until pale and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each, then mix in the 2 tablespoons orange zest, 1 teaspoon vanilla, 1/2 cup sour cream, and 1/2 cup orange juice.

The mixture may look slightly curdled after the juice goes in. That is completely normal and will smooth out once the flour is added.

Step 2: Fold in the Flour and Cranberries

Sift the 2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt directly into the wet mixture. If you do not have a sifter, whisk them together in a separate bowl first, then add them. Use a rubber spatula to gently fold the dry ingredients into the batter until only a few streaks of flour remain. Toss the 1 1/2 cups cranberries with the 1 tablespoon flour in a small bowl, then fold them into the batter until evenly distributed.

The batter will be thick and dotted with bright red cranberries. Stop folding as soon as the cranberries are incorporated. Overmixing at this stage can make the cake tough.

Step 3: Bake the Bundt

Scrape the batter into the prepared pan and smooth the top with your spatula. Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out with a few moist crumbs and the top is deep golden. Let the cake cool in the pan on a wire rack for exactly 15 minutes, then carefully invert it onto the rack to cool completely.

The cake should release cleanly if the pan was greased and floured well. If it sticks a little, give the pan a few gentle taps on the counter before turning it out.

Step 4: Whisk the Orange Glaze

While the cake cools, whisk together 1 cup powdered sugar, 2 tablespoons orange juice, and a tiny pinch of salt in a small bowl until completely smooth. Add more juice, half a teaspoon at a time, until the glaze is thick but pourable, similar to heavy cream.

The glaze will thicken as it sits, so you may need to whisk in a drop more juice right before you use it.

Step 5: Drizzle and Slice

Place the fully cooled cake on a serving plate. Slowly drizzle the glaze over the top, letting it run down the sides. Slice and serve while the glaze is still glossy and soft.

The cake keeps well at room temperature for a day or two, but the glaze will gradually soften. Any leftover glaze can be served on the side.

Tips for the Best Bundt Cake

Measure your flour correctly. Spoon it into the measuring cup and level it off. Scooping directly from the bag packs in too much flour and yields a dry cake.
Use fresh orange juice and zest. Bottled juice lacks the bright, natural oils that give the cake its clean citrus flavor.
If your bundt pan has intricate details, butter every crevice carefully, then dust with flour. That extra attention prevents the cake from tearing.
Let the cake cool in the pan for exactly 15 minutes. Any less and it may crumble when turned out; any longer and the sugar in the crust can start sticking.
The glaze can be made a day ahead and stored in the fridge. Bring it to room temperature and whisk again before drizzling.

Storing Leftover Cranberry Orange Cake

Refrigerate: Wrap the cake tightly in plastic or store slices in an airtight container. It stays fresh at room temperature for up to 2 days, or in the fridge for up to 5 days.
Reheating: A 10-second zap in the microwave warms a slice just enough to soften the crumb without melting the glaze completely.
Serve cold: This cake is lovely straight from the fridge. The texture firms up slightly, and the orange flavor stays bright.

Frequently Asked Questions

Can I use frozen cranberries?

Absolutely. Add them directly from the freezer, no thawing needed. The berries will bleed a little pink into the batter, but the texture and taste are just as good.

Can I make this cake ahead of time?

Yes. Bake and cool it completely, then wrap it unglazed at room temperature for up to one day. Glaze the cake right before serving for the prettiest look.

Can I use a loaf pan instead?

A 9×5-inch loaf pan works. The baking time will be longer, around 50 to 60 minutes, so check with a toothpick at the 50-minute mark. The glaze will pool differently on top, so a thinner drizzle works better.

Can I use dried cranberries?

You can, but rehydrate 3/4 cup in warm orange juice for 15 minutes, then drain well before folding them in. This keeps them plump and prevents them from turning tough during baking.

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