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Moist Glazed Cranberry Orange Bundt Cake: 1 Fail-Proof Recipe

Glazed Cranberry Orange Bundt Cake (Festive & Moist)
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This Glazed Cranberry Orange Bundt Cake is moist, festive, and bursting with bright citrus and tart cranberry flavors. It’s a perfect centerpiece for any holiday gathering.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sour cream
  • 1 tablespoon orange zest
  • 1 cup fresh or frozen cranberries, roughly chopped
  • For the Glaze:
  • 1 1/2 cups powdered sugar
  • 3 tablespoons orange juice
  • 1 teaspoon orange zest

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan.
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a separate small bowl, combine the sour cream and orange zest.
  6. Add the dry ingredients to the wet ingredients alternately with the sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined.
  7. Gently fold in the chopped cranberries.
  8. Pour the batter evenly into the prepared bundt pan.
  9. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  11. For the glaze, whisk together the powdered sugar, orange juice, and orange zest until smooth.
  12. Drizzle the glaze over the cooled cake.

Notes

  • Ensure your butter and eggs are at room temperature for the best cake texture.
  • If using frozen cranberries, do not thaw them before adding to the batter.
  • The glaze can be adjusted for thickness by adding more powdered sugar or orange juice.

Nutrition

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