Brighten your holiday table with this stunning cranberry orange bundt cake!
This cake strikes the perfect balance between tart and sweet, with juicy bursts of cranberry in every bite. And can we talk about how moist and tender it is?
The buttermilk really does wonders here, and the orange zest gives it a fresh, vibrant flavor.
For an extra touch of holiday magic, I garnish it with sparkly sugared cranberries. They glisten like frost-covered winter berries!
Why You’ll Love This Cranberry Orange Bundt Cake
Festive Showstopper: The stunning combination of cranberries, sparkly garnish, and elegant shape makes it an ideal centerpiece. It’s perfect for holiday gatherings and special occasions.
Unforgettable Taste: The sweet, citrusy brightness of orange pairs seamlessly with the tart pop of cranberries.
Easy Yet Impressive: Despite its bakery-worthy appearance, the recipe is straightforward to follow. Even home bakers can whip up a dessert that looks and tastes gourmet.
Great for Gifts: The cake’s sturdy structure and elegant appearance make it an ideal homemade gift. It travels well and impresses with its professional bakery-style presentation.
Ingredients
- Fresh or Frozen Cranberries: Both fresh and frozen work equally well, though frozen should not be thawed first.
- Unsalted Butter: It creates a rich, tender crumb and helps the cake stay moist.
- Granulated Sugar: It sweetens the cake and helps create a fine texture.
- Eggs: They add structure and richness and help bind the ingredients together.
- Fresh Orange Juice and Zest: They deliver a bright, citrus flavor throughout the cake and glaze.
- Vanilla and Orange Extract: Vanilla adds depth and warmth, while orange extract intensifies the citrus flavor profile.
- All-Purpose Flour: It forms the cake’s structure.
- Baking Powder and Baking Soda: The leavening agents help the cake rise.
- Salt: It enhances all the flavors and balances sweetness.
- Buttermilk: It adds moisture and tanginess.
- Powdered Sugar: It creates a smooth, sweet glaze that adds visual appeal and extra sweetness.
How to Make Cranberry Orange Bundt Cake
This cake is so impressive, yet it’s easy enough for beginners!
1. Prep the oven and pan. Preheat your oven to 350°F. Grease and flour a 10-cup Bundt pan or spray it with baking spray.
2. Cream the butter and sugar. In a large bowl, beat the butter and granulated sugar until light and fluffy, about 2–3 minutes.
3. Add the eggs and flavorings. Mix in the eggs one at a time, followed by the orange zest, orange juice, vanilla extract, and optional orange extract.
4. Mix the dry ingredients. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
5. Incorporate the wet and dry ingredients. With the mixer on low speed, alternate adding the dry ingredients and buttermilk to the wet ingredients. Start and end with the dry ingredients. Mix until just combined.
6. Fold in the cranberries. Toss the cranberries with 1–2 tablespoons of flour to coat. Gently fold them into the batter.
7. Bake the cake. Pour the batter evenly into the prepared Bundt pan. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
8. Make the glaze. Whisk the powdered sugar, orange juice, and orange zest until smooth. Drizzle over the cooled cake.
9. Make the sugared cranberries (optional). In a small saucepan, combine ¼ cup water and ¼ cup sugar over medium heat until the sugar dissolves. Do not boil. Add cranberries, stirring to coat, then remove with a slotted spoon and roll in the remaining sugar. Let dry on a parchment-lined tray for 1 hour.
10. Serve. Use the sugared cranberries to garnish the glazed cake for a festive look. Slice, serve, and enjoy!
Tips for the Best Cranberry Orange Bundt Cake
Follow these tips for a bakery-worthy result!
- Prep the pan properly. Grease and flour the pan thoroughly. Or, use baking spray designed for intricate pans to ensure the cake releases cleanly.
- Room temperature is key. Use softened butter, room-temperature eggs, and buttermilk to create a smooth batter and better texture.
- Zest first! Always zest the orange before juicing to make the process easier and retain maximum flavor from the orange zest.
- Coat the cranberries. Toss the cranberries in flour before folding them into the batter to prevent them from sinking to the bottom of the cake.
- Don’t overmix! When alternating dry ingredients and buttermilk, mix just until combined to avoid overworking the batter.
- Amp up the flavor. If you want a stronger orange flavor, use the optional orange extract sparingly, as it can be potent.
- Choose your glaze consistency. Add the orange juice gradually to the powdered sugar for the glaze, adjusting the thickness to your preference.
- Try tasty variations. Add chopped nuts (like pecans or walnuts) for crunch, swap cranberries with dried ones for a sweeter taste, or include white chocolate chips for an indulgent twist.
How to Store
Gifting this cake for the holidays? Here’s how to keep it fresh.
To Store: Store the glazed cake in an air-tight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
To Freeze: Let the unglazed cake cool completely, then wrap it tightly in two layers of plastic wrap followed by aluminum foil, and freeze for up to 3 months. When ready to serve, thaw the wrapped cake at room temperature for 6-8 hours or overnight, then add the glaze and garnish.
Cranberry Orange Bundt Cake
12
servings25
minutes1
hour380
kcalThis cranberry orange bundt cake is a guaranteed show-stopper! With colorful berries and a sweet glaze on top, it’s a feast for the senses.
Ingredients
- For the Cake:
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1/3 cup fresh orange juice
3-4 tsp orange zest
1 1/2 tsp vanilla extract
1/2 tsp orange extract (optional)
2 3/4 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk
2 cups fresh or frozen cranberries
1-2 tbsp all-purpose flour (to coat cranberries)
- For the Glaze:
1 1/2 cups powdered sugar
2-3 tbsp fresh orange juice
1/2 tsp orange zest
- For the Sugared Cranberries (optional):
1/2 cup granulated sugar, divided
1/4 cup water
1/2 cup fresh or frozen cranberries
Instructions
- Preheat your oven to 350°F. Grease and flour a 10-cup Bundt pan or spray it with baking spray.
- In a large bowl, beat the butter and granulated sugar until light and fluffy, about 2–3 minutes.
- Mix in the eggs one at a time, followed by the orange zest, orange juice, vanilla extract, and optional orange extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- With the mixer on low speed, alternate adding the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined.
- Toss the cranberries with 1–2 tablespoons of flour to coat. Gently fold them into the batter.
- Pour the batter evenly into the prepared Bundt pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10–15 minutes in the pan, then invert onto a wire rack to cool completely.
- Whisk the powdered sugar, orange juice, and orange zest until smooth. Drizzle over the cooled cake.
- In a small saucepan, combine ¼ cup water and ¼ cup sugar over medium heat until the sugar dissolves. Do not boil. Add cranberries, stirring to coat, then remove with a slotted spoon and roll in the remaining sugar. Let dry on a parchment-lined tray for 1 hour.
- Use the sugared cranberries to garnish the glazed cake for a festive look. Slice, serve, and enjoy!
