Cranberry Sour Cream Bundt Cake

This cranberry orange Bundt cake is the perfect holiday treat! The delicious cranberry flavor and sweet orange come together in perfect harmony, and the cake itself is moist and flavorful - thanks to the addition of sour cream!

This Orange Cranberry Cake is deliciously creamy

Cranberry and orange is such a festive combination, and it works so well in this orange cranberry Bundt cake! We pour over cranberry simple syrup on the still-hot cake in this recipe, creating a beautiful cranberry flavor hit. Full of warming spices and topped with a decadent orange citrus glaze, there's no doubt everyone will be asking you for this cranberry orange Bundt cake recipe!

If you have never added sour cream to a cake before, you must give it a go. The sour cream adds moisture and a subtle tanginess, creating a beautiful, luscious, and oh-so-yummy texture! Seriously, my cranberry orange Bundt cake with sour cream is one of the best Bundt cakes I've ever had.

What is a Bundt cake?

I love a good Bundt cake and offer a couple of variations on this classic sponge - such as my chocolate Bundt cake and 4th of July Bundt cake! But what exactly is a Bundt cake?

Bundt cakes are characterized by their beautiful ring shape and often have decorative designs on the inside of the pan. Put simply; a Bundt cake is a cake that is baked in a special Bundt cake pan. These pans come in all sorts of shapes and sizes, but the most common is a ring shape.

Essentially any cake recipe can be a Bundt cake if baked in a Bundt pan! If you have never used a Bundt pan before, be sure to check out my tips on getting the cake out of the pan below, and then give this cranberry orange Bundt cake recipe a try!

Why you'll love Cranberry Sour Cream Bundt Cake

• Super simple recipe! There are no unnecessary steps when making my cranberry orange Bundt cake. Simply mix all the ingredients together, and then let your oven do the hard work!
• The flavor is amazing. Everything from the yummy cake to the cranberry simple syrup and orange glaze just complements each other so well. Honestly, this cake is dangerous because it's SO good.
• It's the perfect holiday Bundt cake! My cranberry sour cream Bundt cake would make a fantastic dessert for Thanksgiving or Christmas. It's also lovely as an afternoon tea cake or even just a simple snack!

Cranberry Orange Cake Ingredients

For the Bundt Cake

• Flour
• Salt
• Baking powder
• Baking soda
• Nutmeg
• Cinnamon
• Sour cream
• Milk
• Orange juice
• Butter 
• Sugar
• Eggs
• Orange zest
• Vanilla
• Cranberry simple syrup

For the Glaze

• Powdered sugar
• Milk
• Butter
• Orange zest 
• Orange juice 

For the exact amounts needed, please see the recipe card below.

How to make Cranberry Orange Bundt Cake

1. Preheat the oven to 350ºF.
2. Prepare the bundt pan by coating it lightly with butter or shortening. Once coated, sprinkle a few tablespoons of flour into the pan. Gently tap the flour around the pan until it's evenly coated. Discard the leftover flour. Set aside.
3. Sift together flour, salt, baking powder, baking soda, nutmeg, and cinnamon. Reserve for later.
4. In a seperate bowl or glass measuring cup, combine the vanilla, orange zest, sour cream, milk, and orange juice. Reserve for later.
5. In a standing mixer or a bowl with a hand mixer, cream together butter and sugar for 1 minute.
6. Add the eggs, one at a time, mixing inbetween. Once all the eggs are added, cream for 1 more minute.
7. Add the orange zest and vanilla, mix briefly.
8. Alternate adding the liquid mixture and the flour mixture into the creamed butter mixture.
9. Mix until everything comes together into a smooth batter.
10. Pour into prepared bundt pan.
11. Bake for 45-55 minutes. Until a toothpick comes out with a few crumbs on it.
12. While still in the pan and hot, poke holes over the surface of the cake with a toothpick. Pour ½ cup of the cranberry simple syrup over the top. Let the cake cool completely.

How to make Orange Cranberry Bundt Cake Glaze

1. Whisk together the powdered sugar, milk, butter, orange juice, and orange zest into a smooth glaze.
2. Once the cake has cooled, turn it out of the bundt pan.
3. Pour the glaze over the top of the cake. Let set for about 15 minutes.
4. Serve the cake with the remaining ½ cup of the cranberry simple syrup and fresh cranberries, if desired.

Cranberry Orange Bundt Cake Recipe Tips

How do I get this cranberry orange Bundt cake out of the pan?

Lots of bakers shy away from using Bundt pans because they are notoriously difficult for getting the cake out of the pan in one piece! But, honestly, this isn't something to worry about if you follow these few tips:

1. Ensure the pan is fully greased, and don't forget to add some flour (as outlined in the recipe)
2. Allow the cake to cool completely before inverting it onto a plate
3. Gently tap the sides of the pan to release the cake

Top tip: if your cake seems to be stuck, stick the Bundt pan (cake and all!) into the freezer for a few minutes and try again.

Do I have to use sour cream in this cranberry orange Bundt cake recipe?

I love using sour cream in my cakes, as it offers an exquisite flavor and consistency to the sponge! But, if you would prefer, you can swap out the sour cream for full-fat Greek yogurt.

Cranberry Orange Cake Variations

Can I make smaller versions of this cranberry orange Bundt cake with sour cream?

Absolutely! Split the mixture equally over smaller Bundt pans or even muffin tins (although it won't be a Bundt cake anymore, it'll still taste delicious!) to create some adorable mini cakes. Just remember to adjust the baking time accordingly.

How should I serve this cranberry sour cream Bundt cake?

I love smothering my cranberry orange Bundt cake with the leftover cranberry simple syrup, and then serving it with a dollop of whipped cream and fresh berries. You could also serve it with a scoop of vanilla ice cream or even just on its own!

No matter how you enjoy it, just know it's a great dessert, snack, breakfast... everything!

Storing Cranberry Orange Bundt Cake with Sour Cream

This cranberry orange Bundt cake will store in an airtight container at room temperature for up to 5 days. You could also keep it in the fridge, but please note doing this can dry the cake out much quicker and reduce the shelf life - this is why I prefer to store my cranberry orange Bundt cake at room temperature.

Alternatively, you can also freeze my cranberry orange sour cream Bundt cake! Wrap either the whole cake or individual slices in plastic wrap, place in a freezer-safe container and freeze for up to 3 months.