When the weather turns chilly and you just need that burst of sunshine in your kitchen, you have to grab the cranberries and oranges! Forget those heavy, dusty holiday cakes; this **Cranberry Orange Bundt Cake** is the absolute game-changer you need. It’s so incredibly moist—I mean, seriously moist—and that sharp citrus flavor just cuts through the richness perfectly. I swear, this recipe is my go-to because it uses simple techniques that guarantee a beautiful texture every single time, even if you’re rushing before guests arrive.
Why This Cranberry Orange Bundt Cake Recipe Delivers Flavor and Moisture
This isn’t just another citrus cake, trust me! This Cranberry Orange Bundt Cake is special because it packs a huge flavor wallop without demanding hours in the kitchen. It’s designed for maximum payoff with minimum fuss. If you’re looking for that perfect balance, this recipe absolutely nails it because:
- It’s wonderfully festive, perfect for brunch or dessert any time of year.
- The oil and acid from the orange zest keep the crumb unbelievably tender.
- It relies on simple creaming methods that guarantee a light cake structure inside that heavy pan.
I always make extra zest just because the smell while baking is incredible. If you love this flavor profile, you should check out my irresistible vanilla bean pistachio cake recipe too!
Essential Ingredients for Your Cranberry Orange Bundt Cake
Okay, laying out everything first is my non-negotiable rule for baking anything, especially a gorgeous cake like this Cranberry Orange Bundt Cake. You simply cannot rush the prep! For the cake itself, you’ll need your standard dry bunch: flour, baking powder, and salt. Then comes the good stuff: granulated sugar, softened butter that’s ready to actually cream, two large eggs, vanilla extract, and whole milk. But the stars, obviously, are the zest of one large orange and those tart-sweet cranberries, which you’ll want to chop up just a bit so they distribute nicely.
Ingredient Notes and Substitutions for the Cranberry Orange Bundt Cake
If you’re grabbing frozen cranberries, that’s totally fine! Please, don’t thaw them first—just toss them in frozen, trust me. If you’re shy on milk, you can swap a little bit for fresh orange juice in the batter for an extra zing. I’ve also found that using lime zest alongside the orange zest gives it a really fun, unexpected holiday kick if you’re feeling adventurous!
Step-by-Step Instructions for the Perfect Cranberry Orange Bundt Cake
Alright, let’s dive into the baking part! First things first, make sure that oven is cranked up to 350 degrees F (175 degrees C). And don’t skip greasing and flouring that 10-cup Bundt pan—a sticky Bundt is just heartbreaking! Start by whisking the dry stuff—flour, baking powder, and salt—in a medium bowl and set that aside. That way it’s ready when you need it for that crucial alternating step.
Next, use your stand mixer or a hand mixer and cream that sugar and softened butter together until it looks genuinely light and fluffy. It should take a few minutes. Then, beat in your eggs one at a time, really making sure each one incorporates before adding the next, followed by the vanilla. This is where structure starts!
Now for the tricky part that separates the good cakes from the *great* cakes: alternating! You’re going to add your dry mix and your milk alternately into the batter. Start and end with the dry ingredients. Don’t just dump them in! Mix until it’s *just* combined. Seriously, stop mixing when you barely see flour streaks. If you overmix here, you’re doomed to a tough cake. Finally, gently fold in that gorgeous orange zest and those chopped cranberries. Pour it all into your prepared pan and bake for about 45 to 55 minutes. Use a wooden pick to check the center—it needs to come out clean if you want that perfect moist but non-gummy finish. If this mixing technique feels daunting, my directions on ultimate sour cream coffee cake go into more detail on alternating wet and dry!
Preparing the Simple Orange Glaze for the Cranberry Orange Bundt Cake
The glaze comes together while the cake is cooling down, which is perfect timing. You literally just whisk the powdered sugar and the fresh orange juice together until it’s smooth enough to drizzle easily. Wait until the cake is completely cool on the rack before you pour this stuff on. If you glaze it warm, it just soaks right in instead of forming a pretty white shell.
Tips for Success When Baking Your Cranberry Orange Bundt Cake
I have had some absolute *disasters* trying to get a Bundt cake out cleanly, so let me give you my best secret for this Cranberry Orange Bundt Cake! It all comes down to the pan prep. Forget just spraying it; you need to make sure you get into every single crevice. After greasing deeply with shortening or butter, dust that pan heavily with flour, shaking out the excess. That flour layer keeps the delicate crumb from sticking to the ridges.
Also, remember what I said about the ingredients? Room temperature everything is critical for achieving that creamy butter base. If your butter is too cold, it won’t cream properly, and you lose those necessary air pockets. If you’re ever worried about the batter consistency, just remember: it should be thick enough to hold its shape when you spoon it in. If you want to see how I manage frosting on a different rich cake, check out my tips for the irresistible banana cake with cream cheese frosting—same principle applies to getting those textures just right!
Making Variations of the Cranberry Orange Bundt Cake
While this classic Cranberry Orange Bundt Cake is perfect just the way it’s written, I never stop tinkering once I master the base recipe! It’s so simple to switch things up and make it your own unique creation for different holidays or just for fun.
My favorite easy upgrade is adding some crunch. About half a cup of toasted pecans or walnuts folded in with the cranberries right at the end adds such a lovely texture contrast. If you love nuts in your baked goods, you might also adore the spices in my irresistible carrot cake cookies!
Another trick for changing the entire vibe of this citrus cake is simple zest swapping. Try using half orange zest and half lemon zest for a brighter, more tart flavor that screams spring. Or, if you want something richer for a cold night, swap that simple orange drizzle for a slightly tangy, thick cream cheese frosting. It takes the cake from brunch treat to decadent dessert instantly!
Serving Suggestions for Your Festive Cranberry Orange Bundt Cake
This Cranberry Orange Bundt Cake is lovely all on its own, but what’s a good dessert without a perfect pairing? For a morning treat, nothing beats a hot cup of coffee or a strong, warm tea. If you’re serving it later, I love adding just a dollop of lightly sweetened whipped cream right on the slice to complement the tart cranberries. Sometimes I’ll whip up a big batch of my ultimate fall spice latte to go alongside it, especially on a quiet Sunday morning!
Storing and Keeping Your Cranberry Orange Bundt Cake Fresh
You really shouldn’t have leftovers, but if you do, don’t panic! Since the Cranberry Orange Bundt Cake has that tasty glaze on top, I usually keep it loosely covered on the counter at room temperature for up to two days. The moisture holds up really well.
If you need to keep it longer, wrap individual slices tight in plastic wrap and then foil, and pop them in the fridge. It stays delicious for about four days that way. Honestly, I don’t reheat it; it tastes best sliced right from room temperature!
Frequently Asked Questions About the Cranberry Orange Bundt Cake
I get so many questions about this lovely cake, and that’s fantastic! People are clearly excited to bake this Cranberry Orange Bundt Cake, and I want to make sure everyone has success. Here are the top things folks ask me.
Can I use dried cranberries instead of fresh ones?
You certainly can swap them out if you must, but it changes the texture a little bit. Dried cranberries are much less plump. If you use them, I highly recommend soaking them in warm water or some orange juice for about ten minutes before draining them well and folding them in. This prevents them from drying out your beautiful orange cake!
Why did my cake stick to the Bundt pan?
Oh, that is the worst feeling! Usually, it means the pan wasn’t prepped well enough, especially with a patterned pan like this. You need a good, thick grease layer—shortening works beautifully—and then a heavy dusting of flour. For these detailed pans, sometimes I even use my homemade cake goop! Don’t forget to let it cool in the pan for those crucial ten minutes before trying to flip it.
Can I make this Cranberry Orange Bundt Cake ahead of time?
Yes! This citrus cake travels and stores really well, which is why it’s fantastic for parties. You can bake it a day ahead and store it tightly covered at room temperature. Wait to put the glaze on until you are ready to serve it, though. As far as making dips goes, I know nothing about that, but if you’re looking for a party snack recipe, check out this ultimate crockpot buffalo chicken dip recipe for game day!
How can I get a stronger orange flavor?
The zest is the number one source of flavor, so use a fresh, bright orange! If you want even more punch, try substituting about a quarter cup of the milk in the recipe with fresh-squeezed orange juice. It brightens up the whole flavor profile of this orange cake wonderfully.
Estimated Nutrition Facts for Cranberry Orange Bundt Cake
Now, I’m not a nutritionist, not even close! So please take these numbers with a grain of salt; they are just estimates based on the totals for this wonderful Cranberry Orange Bundt Cake recipe.
When one slice is served up, you’re generally looking at about:
- Calories: 320
- Fat: 15g
- Carbohydrates: 45g
- Protein: 4g
It’s a treat, for sure, but oh my goodness, the amazing citrus flavor is worth every single bite!
Share Your Cranberry Orange Bundt Cake Experience
I’ve poured all my love and hard-earned kitchen wisdom into this Cranberry Orange Bundt Cake recipe, but now it’s your turn to make it shine! Baking is all about sharing, and I truly want to hear how it turned out for you and your family.
Did you manage to get that perfectly clean release from the Bundt pan? Did everyone rave about the bright orange flavor? Please jump down to the comments below and leave a rating—even a simple five-star review helps other bakers feel confident trying this recipe!
If you snapped a picture of your finished, drizzled creation, I would absolutely love to see it! Tag me on social media so I can see your gorgeous work. If you’re looking for another fun recipe to share with friends, you might want to check out my other featured recipe for guaranteed kitchen success!
Print
Cranberry Orange Bundt Cake
- Total Time: 70 min
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A simple recipe for a moist Bundt cake flavored with fresh cranberries and orange zest.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- Zest of 1 large orange
- 1/2 cup fresh or frozen cranberries, roughly chopped
- 1 cup powdered sugar (for glaze)
- 2 tablespoons orange juice (for glaze)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the granulated sugar and softened butter until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Gently fold in the orange zest and chopped cranberries.
- Pour the batter into the prepared Bundt pan.
- Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the glaze: Whisk together the powdered sugar and orange juice until smooth.
- Drizzle the glaze over the cooled cake before serving.
Notes
- If using frozen cranberries, do not thaw them before adding them to the batter.
- For a stronger orange flavor, you can substitute some of the milk with fresh orange juice in the batter.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 35g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Cranberry Orange Bundt Cake, orange cake, cranberry cake, holiday cake, citrus cake, bundt cake recipe