Cranberry Orange Bundt Cake Recipe

Introduction

This Cranberry Orange Bundt Cake offers a delightful balance of tart cranberries and bright orange flavors wrapped in a moist, tender crumb. Perfect for fall gatherings or a festive dessert, it’s both beautiful and delicious.

Ingredients

• 2 3/4 cups flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter
• 1 3/4 cups sugar
• 4 eggs
• Zest of 1 orange
• 3/4 cup buttermilk
• 1/3 cup orange juice
• 2 teaspoons vanilla extract
• 2 cups cranberries
• 2 tablespoons flour (for cranberries)

For the glaze:

• 1 cup powdered sugar
• 2–3 tablespoons orange juice

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan and set it aside.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Step 3: In a large bowl, beat the butter and sugar together until the mixture is light and fluffy.
4. Step 4: Add the eggs one at a time to the butter mixture, beating well after each addition.
5. Step 5: Mix in the orange zest and vanilla extract until combined.
6. Step 6: Add one-third of the flour mixture to the wet ingredients and mix until just blended.
7. Step 7: Pour in half of the buttermilk and mix to combine. Then add another third of the flour mixture, followed by the remaining buttermilk, mixing gently after each addition.
8. Step 8: Add the remaining flour mixture, then stir in the orange juice; beat until just incorporated.
9. Step 9: In a small bowl, toss the cranberries with 2 tablespoons of flour to coat. Fold the cranberries gently into the batter to prevent sinking.
10. Step 10: Spread the batter evenly into the prepared bundt pan. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
11. Step 11: Remove the cake from the oven and let it cool in the pan for 5 minutes. Then invert it onto a serving plate and allow it to cool completely.
12. Step 12: To make the glaze, whisk together the powdered sugar and orange juice until smooth and your desired consistency is reached. Drizzle it over the cooled cake before serving.

Tips & Variations

• For a deeper orange flavor, add a teaspoon of orange extract along with the vanilla.
• Replace fresh cranberries with frozen ones if fresh are unavailable—just do not thaw before mixing to reduce color bleed.
• Use a citrus zester or fine grater carefully to avoid the bitter white pith from the orange zest.
• For an extra moist cake, ensure not to overmix the batter once the flour is added.

Storage

Store the bundt cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature before glazing. Reheat slices gently in the microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk with 3/4 cup plus 1 tablespoon white vinegar or lemon juice added to it. Let it sit for 5 minutes before using to mimic buttermilk’s acidity.

How do I prevent the cranberries from sinking to the bottom?

Coating the cranberries lightly with flour before folding them into the batter helps keep them evenly distributed throughout the cake.

Cranberry Orange Bundt Cake Recipe

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★★★★★

4.7 from 58 reviews

This Cranberry Orange Bundt Cake is a moist and flavorful dessert combining the tartness of fresh cranberries with the bright, citrusy notes of orange zest and juice. The cake is baked to perfection in a bundt pan, creating a beautiful shape and texture, and finished with a glossy orange glaze that adds a sweet tangy touch. Perfect for holiday gatherings or any special occasion, this cake offers a delightful balance of sweet and tart flavors with a tender crumb.

• Author: liam
• Prep Time: 20 minutes
• Cook Time: 50-55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 2 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• Zest of 1 orange
• 3/4 cup buttermilk
• 1/3 cup fresh orange juice
• 2 teaspoons vanilla extract
• 2 cups fresh cranberries
• 2 tablespoons all-purpose flour (for coating cranberries)

Glaze

• 1 cup powdered sugar
• 2–3 tablespoons fresh orange juice

Instructions

1. Prepare the pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a 10-cup bundt pan to ensure the cake releases easily after baking.
2. Mix dry ingredients: In a medium bowl, whisk together 2 3/4 cups flour, baking powder, baking soda, and salt until well combined.
3. Cream butter and sugar: In a separate large bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color, which incorporates air into the batter for a tender crumb.
4. Add eggs and flavorings: Add eggs one at a time, beating well after each addition. Stir in the orange zest and vanilla extract until fully incorporated for a bright, aromatic flavor.
5. Combine wet and dry ingredients: Alternately add the flour mixture and buttermilk to the butter mixture in thirds, starting and ending with the flour mixture. Mix each addition until just combined to avoid overworking the batter. Finally, beat in the orange juice until fully incorporated.
6. Prepare cranberries: In a small bowl, toss the fresh cranberries with 2 tablespoons of flour to lightly coat them; this prevents them from sinking to the bottom of the cake during baking.
7. Fold cranberries into batter: Gently fold the floured cranberries into the cake batter until evenly distributed.
8. Bake the cake: Pour the batter evenly into the prepared bundt pan. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Cool the cake: Remove the cake from the oven and let it cool in the pan for 5 minutes. Then invert the cake onto a serving plate to cool completely to room temperature.
10. Make the glaze: Whisk the powdered sugar with 2 to 3 tablespoons of fresh orange juice until you achieve a smooth, pourable consistency.
11. Glaze the cake: Drizzle the orange glaze evenly over the cooled cake for an attractive finish and added citrus sweetness.

Notes

• Ensure butter is softened but not melted for optimal texture in the cake.
• Fresh cranberries provide the best flavor and texture; for a less tart option, you can substitute half with dried cranberries but reduce added sugar slightly.
• The orange glaze can be adjusted in thickness by varying the amount of orange juice added.
• For a more intense orange flavor, add extra zest or substitute some buttermilk with orange yogurt.
• If buttermilk is unavailable, make a substitute by adding 1 tablespoon of lemon juice or vinegar to 3/4 cup milk and let sit for 5 minutes.
• Store leftover cake covered at room temperature for up to 3 days or refrigerated for up to a week.

Keywords: cranberry bundt cake, orange bundt cake, holiday cake, citrus cake, cranberry dessert, bundt cake recipe