If you are searching for a dessert that perfectly balances the bright zestiness of citrus with the sweet-tart punch of berries, this Cranberry Orange Bundt Cake Recipe is an absolute must-try. Imagine biting into a moist, tender cake infused with fresh orange juice and crowned by bursts of vibrant cranberries, all topped with a luscious, citrusy glaze. This cake is a dazzling celebration of flavors and colors that will brighten any table and excite your taste buds from the very first slice.
Ingredients You’ll Need
All the ingredients in this Cranberry Orange Bundt Cake Recipe are wonderfully straightforward, but each one plays an essential role. From the fluffy texture the sour cream provides to the bright citrus notes delivered by fresh orange juice and zest, every component is a little star on its own.
- 2 1/2 cups all-purpose flour: The foundation of the cake, providing the perfect crumb structure.
- 2 tsp baking powder: Helps the cake rise beautifully and become airy.
- 1/2 tsp baking soda: Works with the acidic ingredients for optimal lift and tenderness.
- 1/2 tsp salt: Balances sweetness and enhances the flavors.
- 1 cup unsalted butter, softened: Adds richness and moisture to keep every bite tender.
- 1 3/4 cups granulated sugar: Sweetens the cake while helping with the soft texture.
- 4 large eggs: Bind the ingredients together and contribute to structure and moistness.
- 1/2 cup fresh orange juice: Infuses fresh citrus flavor that brightens the entire cake.
- Zest of 2 oranges: Boosts the orange aroma and intensity without extra acidity.
- 1 tsp vanilla extract: Rounds out the flavor with warm, sweet notes.
- 1 cup sour cream: Adds a tender crumb and subtle tang that balances sweetness.
- 1 1/2 cups fresh or frozen cranberries: Bursts of tartness and texture throughout the cake.
- 1 cup powdered sugar: For making a smooth, sweet glaze.
- 2–3 tbsp fresh orange juice: Mixed into the glaze for a vibrant finish.
- Zest of 1 orange (optional): Adds a decorative and flavorful touch to the glaze.
How to Make Cranberry Orange Bundt Cake Recipe
Step 1: Prepare Your Pan and Dry Ingredients
Start by heating your oven to 350°F (175°C) and making sure your bundt pan is well greased and floured to prevent sticking. Then, mix together the flour, baking powder, baking soda, and salt in a medium bowl. This combination is what sets the stage for the cake’s structure and rise.
Step 2: Cream Butter and Sugar
In a large bowl, beat your softened butter with granulated sugar until the mixture is light and fluffy. This step is crucial because it incorporates air, which helps your cake rise and become soft. Add the eggs one at a time, making sure to fully beat after each addition to keep the mixture smooth and emulsified.
Step 3: Add Citrus and Flavor
Now stir in the fresh orange juice, the zest from two oranges, and the vanilla extract. These ingredients add that unmistakably refreshing burst of flavor that makes this Cranberry Orange Bundt Cake Recipe so special. Don’t skip the zest; it packs a ton of aroma and taste.
Step 4: Combine Wet and Dry Ingredients Alternately
Gradually add the dry flour mixture to the wet ingredients, alternating with sour cream. Begin and finish with the dry ingredients. This technique helps keep the batter balanced and prevents overmixing, which could toughen the cake.
Step 5: Fold in the Cranberries
Gently fold in your fresh or frozen cranberries. They add just the right tart snap and beautiful pops of color throughout the cake. If using frozen, there’s no need to thaw them beforehand—this keeps them from bleeding too much into the batter.
Step 6: Bake to Perfection
Pour the batter evenly into your prepared bundt pan and smooth the top. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. The aroma of orange and berries filling your kitchen at this point will be irresistible.
Step 7: Cool and Glaze
Allow your cake to cool in the pan for about 10 minutes before carefully inverting it onto a wire rack to cool completely. While it cools, whisk together powdered sugar and fresh orange juice until smooth to create a zesty glaze. Drizzle over the cake and sprinkle the optional orange zest for an extra-special finish.
How to Serve Cranberry Orange Bundt Cake Recipe
Garnishes
A simple dusting of powdered sugar or the fresh orange zest glaze makes this cake sparkle. You can also add a few whole cranberries on top for festive color and texture. These little touches make your presentation just as delightful as the taste.
Side Dishes
This cake pairs beautifully with light accompaniments like a dollop of whipped cream or a small scoop of vanilla ice cream. For a breakfast or brunch twist, serve alongside fresh fruit salad or a mild yogurt parfait to complement the cake’s bright citrus tones.
Creative Ways to Present
Consider serving slices on pretty plates with a sprig of fresh mint or a couple of edible flowers for an elegant touch. For holiday gatherings, a wooden board with the whole bundt surrounded by sprigs of rosemary and cranberries turns your cake into a stunning centerpiece.
Make Ahead and Storage
Storing Leftovers
This Cranberry Orange Bundt Cake Recipe keeps well when stored in an airtight container at room temperature for up to three days. If your kitchen is warm, storing it in the fridge is also fine but be sure to bring it back to room temperature before serving to enjoy the best flavor and texture.
Freezing
If you want to enjoy this cake later, slice it and freeze the pieces individually wrapped in plastic wrap, then place them in a freezer bag. The cake freezes beautifully and can be kept for up to two months. To thaw, leave slices overnight in the fridge or at room temperature for a few hours.
Reheating
When you’re ready to enjoy your leftovers, warm a slice gently in the microwave for 15-20 seconds or until just heated through. This brings back that fresh-baked softness and brings the citrus aroma right back to life.
FAQs
Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries work perfectly in this Cranberry Orange Bundt Cake Recipe. Just make sure not to thaw them before folding into the batter to avoid excess moisture and color bleeding.
What type of bundt pan is best for this cake?
A classic non-stick bundt pan with intricate designs will give you the prettiest shape and easy release. Just be sure to thoroughly grease and flour it to ensure your cake comes out seamlessly.
Can I substitute sour cream with yogurt?
Absolutely! Plain Greek yogurt can be used in place of sour cream to add moisture and tanginess. Use the same amount for the best results.
How can I make the glaze thicker?
If your orange juice glaze is too thin, add more powdered sugar one tablespoon at a time until you reach a thicker consistency perfect for drizzling or even spreading.
Is this cake suitable for a celebration or holiday?
With its festive color and bright flavors, this Cranberry Orange Bundt Cake Recipe is ideal for holidays, parties, or any special occasion that calls for a show-stopping dessert.
Final Thoughts
This Cranberry Orange Bundt Cake Recipe really shines in its simplicity and flavor combination, making it one of my all-time favorites to bake and share. I hope you give it a whirl because there is nothing quite like the feeling of serving a slice of cake that tastes as joyful as it looks. It’s perfect whether you’re treating yourself or impressing guests—happy baking!
Print
Cranberry Orange Bundt Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cranberry Orange Bundt Cake is a deliciously moist and flavorful dessert perfect for holidays or any special occasion. Bursting with fresh cranberries and bright orange zest, it’s topped with a tangy orange glaze that adds the perfect finishing touch. Easy to bake and sure to impress, this cake balances sweet and tart beautifully.
Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 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
- 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)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Thoroughly grease and flour a bundt pan to ensure the cake doesn’t stick.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this aside for later use.
- Cream butter and sugar: In a large bowl, beat softened unsalted butter with granulated sugar until the mixture is light and fluffy, which usually takes a few minutes.
- Add eggs: Add eggs one at a time to the creamed butter and sugar, mixing well after each addition to incorporate fully.
- Add liquids and flavor: Stir in the fresh orange juice, orange zest, and vanilla extract to the wet mixture, blending until combined.
- Combine wet and dry ingredients: Gradually mix the dry ingredients into the wet, alternating with sour cream. Start and end with the dry ingredients and mix until just combined to maintain cake tenderness.
- Fold in cranberries: Gently fold fresh or frozen cranberries into the batter to distribute them evenly without breaking them up.
- Bake the cake: Pour the batter evenly into the prepared bundt pan. Smooth the top with a spatula. Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
- Prepare and apply glaze: Whisk powdered sugar with orange juice until smooth to make the glaze. Drizzle the glaze over the cooled cake. Optionally, garnish with orange zest for extra color and flavor.
Notes
- Do not thaw frozen cranberries before folding into the batter to avoid bleeding of color.
- Ensure the bundt pan is well-greased and floured to prevent sticking.
- Mix the batter just until combined to keep the cake tender and moist.
- Allow the cake to cool completely before glazing to prevent the glaze from melting.
- Use fresh orange juice for the best flavor in the cake and glaze.
