This cranberry orange bundt cake is perfectly sweet and bursting with bright citrus flavor. Greek yogurt, orange juice, and zest keep the cake tender while adding a fresh, tangy sweetness. A cranberry orange compote tucked into the center adds a pop of color and jammy goodness. Finished with a simple orange glaze and decorate with cranberries, orange slices, and rosemary. It’s just as delicious as it looks.
If you love a cozy, citrusy cake, this cranberry orange bundt cake is one you’ll definitely want to keep on your baking list. The cake is rich and tender thanks to Greek yogurt, which adds plenty of moisture and a subtle tang that pairs beautifully with the sweetness of the batter. Fresh orange juice and bright orange zest are mixed in, infusing every bite with vibrant citrus flavor. Then, the cake is filled with a cranberry orange compote in the center, adding lovely texture and even more bright, fruity flavor.
As the cake bakes, it develops a gorgeous golden crust on the outside while staying soft and fluffy on the inside. The bundt shape gives it an elegant, classic look without needing hours of decorating. To finish, the cake is topped with a simple orange glaze that drips beautifully over the edges. Sweet, glossy, and full of citrusy goodness! It’s one of those cakes people will cut into and instantly say, “Oh wow” because the inside looks just as good as it tastes.
WHY YOU’LL LOVE THIS CRANBERRY ORANGE BUNDT CAKE
- Perfectly sweet and bursting with bright citrus flavor.
- Greek yogurt keeps the cake unbelievably moist, fluffy, and bakery-worthy.
- That jammy cranberry orange center adds a stunning pop of color, and the orange glaze makes it look effortlessly elegant.
- The balance of tart cranberries and sweet orange creates a vibrant, refreshing taste in every bite.
- Perfect for holidays, gatherings, or any time you want a dessert that feels both comforting and special.
INGREDIENTS NEEDED & NOTES
Flour – This recipe uses regular all-purpose flour only. No special flour needed.
Leavening Agents – You’ll need both baking powder and baking soda to help the cake rise and create a tender crumb.
Salt – Helps balance and enhance the flavors.
Sugar – You’ll need granulated sugar for both the cranberry orange compote and the cake batter. You’ll also need powdered sugar (confectioners’ sugar) to make the orange glaze.
Vanilla – Enhances and deepens the overall flavor. It acts as a flavor booster, making the citrus taste brighter and more pronounced.
Eggs – Use large eggs at room temperature. Eggs do a lot in a cake: they provide structure, add moisture and richness, act as a binder, help with leavening, and improve both color and texture.
Neutral Oil – This recipe uses canola oil, but any neutral oil will work. Oil keeps the cake moist longer than butter-based cakes.
Greek Yogurt – Use full-fat plain Greek yogurt. It adds moisture without thinning the batter, resulting in a tender crumb. If you don’t have Greek yogurt, sour cream is a great substitute because it has similar fat content and acidity.
Fresh Oranges – Use fresh oranges for the best flavor! You’ll need both the juice and the zest.
Cranberries – Fresh or frozen cranberries both work well.
TOOLS & EQUIPMENT YOU’LL NEED
- Electric mixer
- Mixing bowl
- Large bundt pan
- Rubber spatula
STEP-BY-STEP INSTRUCTIONS TO MAKE THIS CRANBERRY ORANGE BUNDT CAKE
(Be sure to check the printable recipe card below)
Cranberry Orange Compote:
240g (2 cups) cranberries, fresh or frozen
120g (1/2 cup) fresh orange juice
100g (1/2 cup) granulated sugar
Orange Cake:
416g (3+1/3 cups, spoon and level method) all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
250g (1+1/4 cups) granulated sugar
4 large eggs
120g (1/2 cup) canola oil
240g (1 cup) greek yogurt
180g (3/4 cup) fresh orange juice
2 teaspoons vanilla extract
zest of 1 orange
Orange Glaze:
240g (2 cups) powdered sugar
3-4 tbsp freshly squeezed orange juice, or to reach desired consistency
STEP 1 – Make the Cranberry Orange Compote
Make sure your cranberries are clean! I usually place them in a colander and dip the colander into a large bowl of cold, clean water, then gently rinse the berries as I go. If you’re using frozen cranberries, there’s no need to wash or thaw them.
Combine the cranberries, fresh orange juice, and granulated sugar, in a medium saucepan. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium and simmer for about 10 minutes. Gently mash the berries against the sides of the pot to help them release their juices. Continue stirring and cook until the mixture becomes thick and jammy. Let it cool to room temperature.
STEP 2 – Prepare the Bundt Pan and The Oven
Grease a large bundt pan with soft butter, making sure to get into all the details of the pan, then sprinkle 3 tablespoons of flour into the bottom. Cover the top with plastic wrap and gently shake to coat the entire pan. Invert the pan to remove the plastic wrap and tap out any excess flour.
Adjust your oven rack to the lower third of the oven, then preheat the oven to 350°F.
STEP 3 – Make the Cake Batter and Bake
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
In a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed until pale and fluffy, about 4 minutes.
Reduce the mixer speed to medium-low, then gradually add the canola oil, Greek yogurt, orange juice, vanilla extract, and orange zest. Mix until smooth and well combined.
Add the flour mixture about 1/2 cup at a time, mixing just until combined, avoid overmixing. Switch to a silicone spatula and scrape the bottom and sides of the bowl to ensure everything is evenly incorporated.
Transfer 1/3 of the batter to the prepared bundt pan, then carefully spoon the cranberry orange compote on top of the batter to form a ring in the middle. Pour the remaining batter on top to completely cover the cranberry orange compote. Bake the cake for 45 to 50 minutes, or until a toothpick or a small knife inserted into the center comes out clean.
Let the cake cool in the pan for 20 minutes, then turn the pan upside down to release the cake. Let it cool completely to room temperature on a wire rack.
STEP 4 – Make the Orange Glaze
In a small bowl, combine the powdered sugar and freshly squeezed orange juice (start with about 3 tablespoons), then whisk until smooth. Add more orange juice to thin it out, or more powdered sugar to thicken it, until you reach your desired consistency. The glaze should be thick but pourable.
TIPS FOR MAKING THE BEST CRANBERRY ORANGE BUNDT CAKE
- Make sure all the ingredients are at room temperature. Room-temperature ingredients blend more easily and incorporate better, creating a smooth batter without streaks of egg.
- Measure your flour correctly. When measuring with cups, spoon the flour into the measuring cup and level it off. Do not scoop or pack it in. Packing the flour leads to too much flour and a dry cake. A kitchen scale is always best and far more accurate than cup measurements, which is why I always include grams. (1 cup of flour = 125 grams.)
- When zesting oranges, only grate the outer, brightly colored part of the peel. Avoid the white pith underneath, as it is bitter and can negatively affect the flavor of your cake.
- When greasing the bundt pan, make sure to get into all the details of the pan. Grease with soft butter, sprinkle 3 tablespoons of flour into the bottom, cover the pan with plastic wrap, and gently shake to coat the entire surface. Invert the pan to remove the plastic wrap and tap out any excess flour.
- Keep an eye on the cake while it bakes. Baking times are guidelines since every oven is different, and temperatures can vary even when set to the same number. A toothpick with a few moist crumbs is perfectly fine; if you bake it too long, the cake may turn out dry.
HERE’S HOW TO STORE THIS CRANBERRY ORANGE BUNDT CAKE
Here’s how to store your cranberry orange bundt cake with orange glaze to keep it fresh and moist:
At room temperature – Store the cake in an airtight container or cover it tightly with plastic wrap. It will stay fresh for up to 2 days at room temp, as long as your kitchen isn’t too warm.
In the refrigerator – If you need it to last longer, refrigerate it. Wrap it well or place it in an airtight container to prevent it from drying out. It will keep for up to 5 days.
Freezing – You can freeze the whole cake or individual slices, but I recommend freezing it in individual portions. Wrap each slice tightly in plastic wrap, then place them in a freezer bag or airtight container. Freeze for up to 3 months. Thaw in the refrigerator or at room temperature before serving.
Cranberry Orange Bundt Cake
This cranberry orange bundt cake is perfectly sweet and bursting with bright citrus flavor. Greek yogurt, orange juice, and zest keep the cake tender while adding a fresh, tangy sweetness. A cranberry orange compote tucked into the center adds a pop of color and jammy goodness. Finished with a simple orange glaze and decorate with cranberries, orange slices, and rosemary. It’s just as delicious as it looks.
Ingredients
Cranberry Orange Compote:
- 240g (2 cups) cranberries, fresh or frozen
- 120g (1/2 cup) fresh orange juice
- 100g (1/2 cup) granulated sugar
Orange Cake:
- 416g (3+1/3 cups, spoon and level method) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 250g (1+1/4 cups) granulated sugar
- 4 large eggs
- 120g (1/2 cup) canola oil
- 240g (1 cup) greek yogurt
- 180g (3/4 cup) fresh orange juice
- 2 teaspoons vanilla extract
- zest of 1 orange
Orange Glaze:
- 240g (2 cups) powdered sugar
- 3-4 tbsp freshly squeezed orange juice, or to reach desired consistency
Instructions
STEP 1 - Make the Cranberry Orange Compote
- Make sure your cranberries are clean! I usually place them in a colander and dip the colander into a large bowl of cold, clean water, then gently rinse the berries as I go. If you’re using frozen cranberries, there’s no need to wash or thaw them.
- Combine the cranberries, fresh orange juice, and granulated sugar, in a medium saucepan. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium and simmer for about 10 minutes. Gently mash the berries against the sides of the pot to help them release their juices. Continue stirring and cook until the mixture becomes thick and jammy. Let it cool to room temperature.
STEP 2 – Prepare the Bundt Pan and The Oven
- Grease a large bundt pan with soft butter, making sure to get into all the details of the pan, then sprinkle 3 tablespoons of flour into the bottom. Cover the top with plastic wrap and gently shake to coat the entire pan. Invert the pan to remove the plastic wrap and tap out any excess flour.
- Adjust your oven rack to the lower third of the oven, then preheat the oven to 350°F.
STEP 3 – Make the Cake Batter and Bake
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
- In a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed until pale and fluffy, about 4 minutes.
- Reduce the mixer speed to medium-low, then gradually add the canola oil, Greek yogurt, orange juice, vanilla extract, and orange zest. Mix until smooth and well combined.
- Add the flour mixture about 1/2 cup at a time, mixing just until combined, avoid overmixing. Switch to a silicone spatula and scrape the bottom and sides of the bowl to ensure everything is evenly incorporated.
- Transfer 1/3 of the batter to the prepared bundt pan, then carefully spoon the cranberry orange compote on top of the batter to form a ring in the middle.
- Pour the remaining batter on top to completely cover the cranberry orange compote. Bake the cake for 45 to 50 minutes, or until a toothpick or a small knife inserted into the center comes out clean.
- Let the cake cool in the pan for 20 minutes, then turn the pan upside down to release the cake. Let it cool completely to room temperature on a wire rack.
STEP 4 - Make the Orange Glaze
- In a small bowl, combine the powdered sugar and freshly squeezed orange juice (start with about 3 tablespoons), then whisk until smooth.
- Add more orange juice to thin it out, or more powdered sugar to thicken it, until you reach your desired consistency. The glaze should be thick but pourable.