If you are searching for a show-stopping dessert to brighten up any gathering, look no further than this Cranberry Orange Bundt Cake Recipe. Bursting with the tangy zest of fresh oranges and the tart pop of cranberries, this cake offers a perfect harmony of flavors that dance with every bite. Its tender crumb and vibrant colors make it as delightful to look at as it is to devour, promising a memorable treat that will quickly become a new favorite in your baking repertoire.

Cranberry Orange Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

This Cranberry Orange Bundt Cake Recipe calls for simple, everyday ingredients that work together to create an extraordinary flavor profile and lovely texture. Each component plays an essential role, from the fluffy cake base to the zesty citrus punch and the festive cranberries that bring color and brightness.

2 1/2 cups all-purpose flour: The foundation providing structure and tenderness to the cake.
2 tsp baking powder: Helps the cake rise and become light and fluffy.
1/2 tsp baking soda: Adds lift and reacts with other ingredients for perfect texture.
1/2 tsp salt: Balances the sweetness and enhances all flavors.
1 cup unsalted butter, softened: Provides rich moisture and buttery depth.
1 3/4 cups granulated sugar: Sweetens while also contributing to tenderness.
4 large eggs: Bind the ingredients and add richness.
1/2 cup fresh orange juice: Injects bright citrus flavor and keeps the cake moist.
Zest of 2 oranges: Intensifies the orange aroma and flavor beyond the juice.
1 tsp vanilla extract: Adds warmth and rounds out the citrus notes.
1 cup sour cream: Gives a slight tang and moist crumb while tenderizing the cake.
1 1/2 cups fresh or frozen cranberries (do not thaw if frozen): Adds vibrant color and tart bursts in every bite.
1 cup powdered sugar: For the glaze that adds sweetness and a lovely finish.
2–3 tbsp fresh orange juice: Combined with sugar for a smooth, tangy glaze.
Zest of 1 orange (optional): For garnish and extra visual appeal on the finished cake.

How to Make Cranberry Orange Bundt Cake Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F (175°C). While it heats, thoroughly grease and flour your bundt pan to ensure your cake comes out easily after baking, maintaining its beautiful shape and intricate details.

Step 2: Whisk Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures these rising agents and seasoning are evenly dispersed, setting you up for a perfectly textured cake.

Step 3: Cream Butter and Sugar

Using a large bowl, cream the softened butter and sugar until the mixture is light, fluffy, and pale. This step incorporates air into the batter for a lighter crumb. Then, add the eggs one at a time, mixing thoroughly after each, so the batter remains smooth and emulsified.

Step 4: Add Orange and Vanilla

Whisk in the fresh orange juice, orange zest, and vanilla extract. These ingredients inject the distinctive citrus aroma and flavor that define this Cranberry Orange Bundt Cake Recipe, creating layers of fragrant depth.

Step 5: Combine Dry Ingredients and Sour Cream

Gradually mix in the dry ingredients from Step 2, alternating with sour cream—start and end with the dry mix. This gentle balance keeps the batter tender while giving it enough structure, resulting in a moist, delicate cake.

Step 6: Fold in Cranberries

Carefully fold in the fresh or frozen cranberries without thawing if frozen. This keeps their shape intact, ensuring bursts of tart flavor without bleeding too much red into the batter.

Step 7: Bake the Cake

Pour the batter evenly into your prepared bundt pan and smooth the top for an even bake. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean—signaling that your cake is perfectly cooked through.

Step 8: Cool the Cake

Allow the cake to rest in the pan for about 10 minutes, which helps it firm up slightly for easier removal. Then invert it gently onto a wire rack to cool completely, ensuring the glaze will set beautifully later.

Step 9: Prepare the Glaze and Finish

Whisk powdered sugar with fresh orange juice until smooth to make a tangy glaze. Drizzle this over the cooled cake, enhancing both sweetness and citrus notes, then optionally sprinkle with additional orange zest for a vibrant finishing touch.

How to Serve Cranberry Orange Bundt Cake Recipe

Garnishes

Besides the optional orange zest drizzle on top, consider adding fresh cranberries or a few thin orange slices alongside the cake for a stunning presentation. A dusting of powdered sugar can add a snowy finish that looks especially festive during the holiday seasons.

Side Dishes

This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream, offering a creamy contrast to the tart cranberries. For breakfast or brunch, serve it alongside a warm cup of coffee or a citrusy herbal tea to complement the flavors nicely.

Creative Ways to Present

Try serving individual slices with a small drizzle of caramel sauce or a sprinkle of toasted nuts for a twist on texture. You can also slice the cake thinly and layer it with cream cheese frosting in a trifle bowl for a festive dessert centerpiece that guests will adore.

Make Ahead and Storage

Storing Leftovers

Keep any leftover slices wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. This will preserve the cake’s moistness and freshness.

Freezing

If you want to prepare in advance, this Cranberry Orange Bundt Cake Recipe freezes beautifully. Wrap the whole cooled cake tightly in plastic wrap followed by foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before glazing and serving.

Reheating

Reheat slices gently in the microwave for about 15-20 seconds or warm the whole cake in a low oven (300°F or 150°C) covered with foil for 10-15 minutes. This brings back the fresh-baked warmth without drying out the cake.

FAQs

Can I use frozen cranberries in this Cranberry Orange Bundt Cake Recipe?

Yes, frozen cranberries work perfectly and can be added directly from the freezer without thawing. This helps prevent the berries from bleeding too much color into the batter, keeping the cake’s vibrant look.

What type of pan should I use for a bundt cake?

A classic bundt pan with non-stick coating or a well-greased and floured surface ensures that the cake releases cleanly, showing off its beautiful pattern. Avoid silicone pans as they sometimes don’t give as crisp of a finish.

How can I make the cake more moist?

In this recipe, the addition of sour cream is key for moisture and tenderness. Make sure not to overmix the batter, as that can cause dryness. If desired, you can substitute sour cream for Greek yogurt equally for a similar effect.

Can I add nuts or other mix-ins to the cake?

Absolutely! Chopped pecans or walnuts pair well with the orange and cranberry flavors. Just fold them in gently along with the cranberries so they distribute evenly without weighing down the batter.

Is this cake suitable for holiday occasions?

Yes, the bright cranberries and zesty orange make this cake especially festive and seasonal, perfect for Thanksgiving, Christmas, or any special celebration where you want to impress with a unique and delicious dessert.

Final Thoughts

If you want a dessert that feels both comforting and fresh, this Cranberry Orange Bundt Cake Recipe is a delightful choice you will love making again and again. Its combination of tangy fruit, citrus brightness, and tender crumb is simply irresistible. So grab your bundt pan, gather your ingredients, and treat yourself to a slice of this joyful cake soon!

Cranberry Orange Bundt Cake Recipe

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4.4 from 293 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 12 servings 1x

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Description

This Cranberry Orange Bundt Cake is a moist and zesty dessert perfect for festive occasions or any time you want a delightful citrus and berry treat. The cake combines fresh orange juice and zest with tart cranberries for a refreshing flavor, finished with a sweet orange glaze that adds a glossy, flavorful touch.

Ingredients

Scale

Dry Ingredients

2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Wet Ingredients

1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1/2 cup fresh orange juice
Zest of 2 oranges
1 tsp vanilla extract
1 cup sour cream

Add-ins

1 1/2 cups fresh or frozen cranberries (do not thaw if frozen)

Glaze

1 cup powdered sugar
2–3 tbsp fresh orange juice
Zest of 1 orange (optional)

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Thoroughly grease and flour a bundt pan to ensure the cake releases easily after baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter with granulated sugar until the mixture is light, fluffy, and pale in color. This process usually takes several minutes and incorporates air for a tender cake.
Add Eggs: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to fully incorporate before adding the next.
Add Flavorings: Stir in fresh orange juice, orange zest, and vanilla extract for a vibrant citrus flavor and aromatic vanilla note.
Combine Wet and Dry Ingredients: Gradually mix in the dry ingredients in batches, alternating with the sour cream. Start and end with the dry ingredients to keep the batter well balanced. Mix until just combined to avoid overworking the batter.
Fold in Cranberries: Gently fold the fresh or frozen cranberries into the batter, ensuring they are evenly distributed without bursting them.
Bake the Cake: Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula. Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set, then invert it onto a wire rack to cool completely before glazing.
Prepare and Apply Glaze: Whisk powdered sugar and fresh orange juice together until smooth to create the glaze. Drizzle the glaze over the cooled cake evenly. Optionally, garnish with additional orange zest for extra color and flavor.

Notes

Do not thaw frozen cranberries before folding into the batter, as this prevents excess moisture and color bleeding.
Be careful not to overmix the batter once the dry ingredients are added to ensure a tender crumb.
Use a toothpick or cake tester to check for doneness; it should come out clean or with just a few crumbs attached.
For best results, use fresh oranges for juice and zest to maximize flavor.
Allow the cake to cool completely before glazing to prevent the glaze from melting off.

Prep Time: 20 minutes
Cook Time: 50-60 minutes
Category: Dessert
Method: Baking
Cuisine: American