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Christmas Cranberry Orange Bundt Cake
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Christmas Cranberry Orange Bundt Cake

This Christmas Cranberry Orange Bundt Cake is soft, buttery, and filled with tart cranberries and fresh orange flavor. Topped with creamy frosting, it makes a beautiful addition to your Christmas dessert table. Serve it at holiday gatherings or enjoy a slice with your favorite cup of coffee or hot chocolate.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 520kcal

Ingredients

For the Cake

  • 3 cups 360 g all-purpose flour
  • 1½ cups 300 g granulated sugar
  • 1 cup 226 g unsalted butter, softened
  • 4 large eggs room temperature
  • 1 cup 240 g sour cream
  • ½ cup 120 ml fresh orange juice
  • 2 tablespoons orange zest
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 cups 200 g fresh or frozen cranberries
  • 1 tablespoon all-purpose flour for coating cranberries

For the Cream Cheese Frosting

  • 4 oz 113 g cream cheese, softened
  • 2 tablespoons 28 g unsalted butter, softened
  • 1 cup 120 g powdered sugar
  • ½ teaspoon vanilla extract
  • 1 –2 tablespoons milk or orange juice

Instructions

  • Prepare the pan: Preheat the oven to 350°F (175°C). Grease and flour a 10- to 12-cup Bundt pan.
  • Mix dry ingredients: Whisk the flour, baking powder, and salt in a medium bowl.
  • Cream butter and sugar: Beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest.
  • Combine the batter: Add the sour cream and orange juice alternately with the dry ingredients, beginning and ending with the flour mixture. Mix just until combined.
  • Add cranberries: Toss the cranberries with 1 tablespoon of flour and gently fold them into the batter.
  • Fill the pan: Pour the batter into the prepared Bundt pan and smooth the top.
  • Bake: Bake for 45–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Cool the cake: Let the cake rest in the pan for 15–20 minutes. Carefully invert it onto a wire rack and cool completely.
  • Make the frosting: Beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla extract. Mix in milk or orange juice gradually until the frosting reaches a drizzleable consistency.
  • Decorate and serve: Drizzle the frosting over the cooled cake. Garnish with orange zest or cranberries, slice, and serve.

Notes

  • Grease every groove of the Bundt pan to help the cake release easily.
  • Frozen cranberries can be added directly without thawing.
  • Avoid overmixing the batter to keep the cake tender.
  • Cool completely before adding frosting.
  • Store cake with cream cheese frosting in an airtight container in the refrigerator for up to 4–5 days.

Nutrition

  • Calories: 520 kcal
  • Carbohydrates: 68 g
  • Protein: 6 g
  • Fat: 25 g
  • Saturated Fat: 15 g
  • Sugar: 43 g
  • Fiber: 2 g
  • Sodium: 230 mg