Cranberry Orange Bundt Cake

There’s something undeniably magical about the combination of tart cranberries and zesty orange in a moist, tender cake. This Cranberry Orange Bundt Cake is a showstopper for any occasion, blending the bright citrus notes with bursts of fresh cranberry in every slice. Whether you’re looking for a festive dessert to impress guests or a comforting treat to enjoy with your afternoon tea, this cake delivers on flavor and texture. Its tender crumb and luscious glaze make it a recipe you’ll return to again and again.

What Sets This Recipe Apart

Unlike ordinary bundt cakes, this Cranberry Orange Bundt Cake bursts with fresh cranberries that add a natural tartness, perfectly balancing the sweetness of the cake. The subtle orange zest and juice elevate the flavor profile, giving it a refreshing depth that’s more vibrant than just vanilla or plain butter cakes. Plus, the simple orange glaze drizzled on top not only adds a beautiful glossy finish but also intensifies the citrus flavor without overwhelming the palate. This cake is moist and fluffy, thanks to the perfect blend of baking powder and baking soda, ensuring it rises beautifully and has a tender crumb.

What to Buy

• 2 cups all-purpose flour – the cake’s base for structure and softness.
• 1 1/2 teaspoons baking powder – helps the cake rise evenly.
• 1/2 teaspoon baking soda – works with acid in orange juice for lift.
• 1/2 teaspoon salt – enhances all the flavors in the cake.
• 1 cup unsalted butter, softened – adds richness and moisture.
• 1 1/2 cups granulated sugar – for sweetness and tender crumb.
• 4 large eggs – bind the ingredients and add structure.
• 1 teaspoon vanilla extract – deepens the flavor.
• Zest of 1 orange – adds bright citrus notes.
• 1 cup fresh cranberries, chopped – for tart bursts throughout the cake.
• 1/4 cup orange juice – moistens the batter and adds flavor.
• 1 cup powdered sugar – to make the orange glaze.
• 2 tablespoons orange juice (for glaze) – to thin the glaze and enhance citrus taste.

Recommended Tools

• Bundt pan – the essential tool for that signature cake shape.
• Electric mixer or stand mixer – for creaming butter and sugar easily.
• Microplane or fine grater – for zesting the orange perfectly.
• Measuring cups and spoons – to keep ingredient ratios precise.
• Mixing bowls – for combining wet and dry ingredients separately.
• Rubber spatula – for folding cranberries gently into the batter.
• Cooling rack – to cool the cake evenly after baking.
• Small whisk or fork – to mix the glaze smoothly.

Cranberry Orange Bundt Cake in Steps

Step 1: Prepare your bundt pan

Grease the bundt pan thoroughly with butter or non-stick spray, then dust it lightly with flour to prevent sticking. This step ensures the cake will release easily once baked.

Step 2: Mix dry ingredients

In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside. Sifting helps distribute the leavening agents evenly and avoids clumps.

Step 3: Cream butter and sugar

Using an electric mixer, beat the softened butter and granulated sugar on medium-high speed until the mixture is light and fluffy—about 3 to 4 minutes. This aeration step is key for a tender crumb.

Step 4: Add eggs and flavorings

Beat in the eggs one at a time, incorporating each fully before adding the next. Stir in the vanilla extract and orange zest, letting the fragrance fill your kitchen.

Step 5: Combine wet and dry ingredients

Alternately add the dry ingredients and orange juice to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined; overmixing can make the cake dense.

Step 6: Fold in cranberries

Gently fold the chopped cranberries into the batter with a rubber spatula, ensuring they’re evenly distributed without breaking them apart.

Step 7: Bake the cake

Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted near the center comes out clean.

Step 8: Cool and glaze

Allow the cake to cool in the pan for about 15 minutes, then invert it onto a wire rack to cool completely. Mix the powdered sugar with 2 tablespoons of orange juice until smooth, then drizzle the glaze over the cooled cake for a glossy citrus finish.

Budget & Availability Swaps

• Fresh Cranberries: If fresh cranberries are hard to find, frozen cranberries work well—just thaw and drain before chopping.
• Unsalted Butter: Use salted butter but reduce added salt to 1/4 teaspoon.
• Orange Juice: Substitute with lemon juice for a different but equally bright citrus flavor.
• Vanilla Extract: Use almond extract sparingly for a nutty twist, but vanilla is preferred.

Missteps & Fixes

• Cake Sticks to Pan: Make sure to grease and flour the bundt pan well. If sticking happens, gently warm the pan and use a butter knife to loosen edges.
• Cake Is Dense: Avoid overmixing the batter once flour is added. Also, ensure your baking powder is fresh for proper rise.
• Cranberries Sink: Toss cranberries in a bit of flour before folding to help them stay suspended in the batter.
• Glaze Is Too Runny: Add more powdered sugar a little at a time until it thickens to your liking.

Storage Pro Tips

Store your Cranberry Orange Bundt Cake at room temperature, wrapped tightly in plastic wrap or stored in an airtight container to keep it moist for up to 3 days. For longer storage, refrigerate for up to one week, but bring it to room temperature before serving for the best texture and flavor. You can also freeze the cake, wrapped well, for up to 3 months. Thaw overnight in the refrigerator and then glaze just before serving.

Frequently Asked Questions

Can I use frozen cranberries instead of fresh?

Absolutely! Frozen cranberries work well in this recipe. Just thaw and drain them before chopping and folding into the batter to avoid excess moisture.

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

Grease the pan thoroughly and dust it lightly with flour. You can also use a non-stick baking spray that contains flour specifically designed for bundt pans.

Can I make this cake dairy-free?

Yes, substitute the unsalted butter with a high-quality dairy-free margarine or coconut oil, and ensure all other ingredients are dairy-free. The cake will still be delicious!

What is the best way to zest the orange?

Use a microplane or the fine side of a grater to zest just the colorful outer layer of the orange peel, avoiding the bitter white pith underneath.

You Might Also Like

• Puff Pastry Baked Brie With Spicy Cranberries – an elegant appetizer that complements the festive flavors of cranberries and citrus.
• Chocolate Cranberry Walnut Bark – a sweet and tart treat perfect for snacking alongside your Cranberry Orange Bundt Cake.

Bring It Home

This Cranberry Orange Bundt Cake is a delightful way to celebrate the season or simply brighten your dessert table any time of year. The balance of tart cranberries, fresh orange zest, and a soft, buttery crumb makes it irresistible. Whether you’re serving it for a special occasion or enjoying a slice with your morning coffee, this cake offers a comforting yet elegant flavor profile that’s sure to impress. Give it a try, and watch it become a new favorite in your baking repertoire.

Share on Pinterest