Name: Cranberry Orange Bundt Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: For the Cake:; 2⅓ cups whole wheat white flour (or whole wheat pastry flour); 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon fine sea salt; ¼ teaspoon cinnamon; ¼ teaspoon nutmeg (optional); 1 tablespoon orange zest (about 2 medium oranges); ¼ cup unsalted butter, softened; ¼ cup coconut oil, softened; 1 cup coconut sugar (or other dry sweetener of choice); 2 large eggs, room temperature; ¾ cup plain Greek yogurt (2% recommended, 0% okay); ½ cup orange juice; ¼ cup milk (dairy or non-dairy); ½ teaspoon almond extract (or vanilla); ½ teaspoon orange extract (optional for extra orange flavor); 1½ cups fresh cranberries, roughly chopped; For the Glaze:; 1 cup confectioners’ sugar; 2 tablespoons orange juice

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A festive and wholesome twist on a holiday classic, this cranberry orange bundt cake combines the brightness of citrus with the tartness of fresh cranberries. Topped with a simple orange glaze, it’s a beautiful and flavorful treat I love baking for gatherings or gifting during the holiday season.

Why You’ll Love This Recipe

I love this cake because it feels indulgent but uses better-for-you ingredients like whole wheat flour and coconut sugar. The orange and cranberry combination is refreshing and festive, and the bundt shape makes it a showstopper with minimal effort. Plus, it’s easy to make ahead and travels well.

Cranberry Orange Bundt Cake

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:
2 1/3 cups whole wheat white flour (or whole wheat pastry flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg (optional)
1 tablespoon orange zest (about 2 medium oranges)
1/4 cup unsalted butter, softened
1/4 cup coconut oil, softened
1 cup coconut sugar (or other dry sweetener of choice)
2 large eggs, room temperature
3/4 cup plain Greek yogurt (2% recommended, 0% okay)
1/2 cup orange juice
1/4 cup milk (dairy or non-dairy)
1/2 teaspoon almond extract (or vanilla)
1/2 teaspoon orange extract (optional for extra orange flavor)
1 1/2 cups fresh cranberries, roughly chopped

For the Glaze:
1 cup confectioners’ sugar
2 tablespoons orange juice

Directions

I preheat the oven to 350ºF (175ºC) and grease and flour a 10- to 15-inch bundt pan thoroughly.
In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and orange zest. I set it aside.
In a large mixing bowl, I cream the butter, coconut oil, and coconut sugar on medium-high speed for about 2 minutes until the sugar crystals are mostly dissolved. I scrape down the sides as needed.
I add in the eggs, Greek yogurt, orange juice, milk, almond extract, and orange extract. I mix on low-medium speed until everything is combined.
I gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until combined. The batter will be thick.
To layer the pan, I start with a portion of the batter, then add 1/2 cup of the chopped cranberries. I repeat this layering process, finishing with a final layer of batter.
I bake the cake for 35–45 minutes, covering it loosely with foil after 20 minutes to prevent over-browning. I check with a toothpick; it should come out mostly clean.
I let the cake cool in the pan for 15 minutes, then invert it onto a cooling rack or plate to release and let it cool completely.
I mix the glaze ingredients until smooth and pour it over the cooled cake. If desired, I scoop and re-pour any glaze that collects underneath.
I let the glaze set for 15 minutes before slicing and serving.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Servings: 16 servings
Calories: 280 kcal per serving

Variations

Sometimes I add chopped walnuts or pecans for a little crunch. I also like using dried cranberries if I don’t have fresh ones on hand — I rehydrate them slightly in orange juice first. Swapping the orange glaze for a dusting of powdered sugar works well when I want something simpler.

Storage/reheating

I store the cake covered at room temperature for up to 3 days, or in the fridge for up to 5 days. It freezes well too — I slice and wrap individual portions for easy thawing. To reheat, I microwave slices for about 10 seconds or enjoy them at room temperature.

FAQs

Can I use regular all-purpose flour?

Yes, I can substitute with all-purpose flour if I prefer a more classic texture, but I love the nutty flavor of whole wheat.

Can I make this cake ahead of time?

Definitely. I often bake it a day in advance. The flavors deepen, and it stays moist.

Can I use frozen cranberries?

Yes, I use them straight from the freezer. I don’t thaw them first, just toss them in as is.

What can I use instead of coconut sugar?

Brown sugar or another dry sweetener like turbinado or maple sugar works well.

How do I prevent the cake from sticking to the pan?

I grease and flour every nook and cranny of the bundt pan thoroughly, and I always let the cake cool in the pan for at least 15 minutes before inverting.

Conclusion

Cranberry Orange Bundt Cake is a festive, flavorful dessert I love baking for holidays and special occasions. The mix of tart cranberries, citrus zest, and warm spices makes each bite memorable, and the glaze adds just the right touch to finish it off beautifully.