Winter is upon us, and with it comes the comforting flavors that make this season so magical. This Cranberry Orange Bundt Cake is everything I love about winter baking: vibrant bursts of tart cranberries, the sunny brightness of fresh orange, and a soft, moist crumb that feels like a warm hug. And that frosting? Oh, don’t even get me started—creamy, tangy, and kissed with orange zest, it’s pure indulgence.
This cake is the perfect centerpiece for your dessert table or a thoughtful gift for loved ones. It’s simple to make, beautifully festive, and guaranteed to disappear faster than you can say “pass the chai!” Ready to bake some joy into your holiday season? Let’s get started!
Cranberry Orange Bundt Cake (With To-Die-For Orange Cream Cheese Frosting!)
Servings 12 Servings
Ingredients
- 2¼ cups all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1½ cups unsalted butter, at room temperature
- 1¼ cups granulated sugar
- 1 tablespoon orange zest (about 2 oranges)
- 2 large eggs
- ¼ cup freshly squeezed orange juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2½ cups fresh cranberries
Orange Cream Cheese Frosting
- 4 ounces full-fat cream cheese, at room temperature
- ¼ cup unsalted butter, at room temperature
- 1 teaspoon orange zest
- 3 tablespoons freshly squeezed orange juice
- 1 cup powdered sugar
Instructions
Prepare Cake
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Preheat oven to 350°F and set aside a greased 9.5-inch bundt pan.
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In a medium bowl, whisk together all-purpose flour, cornstarch, baking powder, salt, and baking soda. Reserve one tablespoon of the mixture to toss the cranberries with later, and set both aside.
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In a large bowl, beat butter, sugar, and orange zest on medium speed until light and fluffy, about 5 minutes. Add eggs, orange juice, and vanilla, one at a time, mixing completely after each addition.
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Reduce speed to low and add flour mixture and buttermilk alternately, mixing until just combined. Do not overmix.
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Toss cranberries in reserved flour, and gently fold them into the batter.
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Transfer batter to prepared pan and bake until a toothpick inserted near the center comes out clean, about 45 to 50 minutes. Cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
Prepare Frosting
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In a large bowl, whisk cream cheese, butter, and orange zest on medium speed until light and fluffy, about 3 minutes. Reduce speed to low and whisk in orange juice. Add powdered sugar and mix until smooth. Pour frosting over cooled cake and garnish as desired.
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