Oh, friends, let me tell you about this Cranberry Orange Bundt Cake. It’s like sunshine in a cake pan, especially perfect when the days get shorter and you’re craving something bright and cheerful. It’s got that wonderful tang of cranberries balanced with the sweet citrusy burst of orange, making it unbelievably moist and flavorful. I always think of it as the Bundt cake version of cranberry orange muffins, but honestly, it’s a hundred times better. It’s a family favorite – trust me; this one disappears faster than you can say “seconds please!” This Cranberry Orange Bundt Cake recipe is incredibly easy.

What is Cranberry Orange Bundt Cake?

Think of it as a warm, hug-in-a-cake. It’s essentially a moist, dense cake baked in a Bundt pan – that iconic ring shape gives it such a beautiful presentation! The key to its amazing flavor is the combination of cranberries and orange zest, which create a delightful sweet and tart flavor profile. The cranberries add a lovely texture and festive color, and the orange brings a zesty brightness that elevates the whole thing. My grandma used to make something similar around the holidays, and this is my take on her classic. It’s that kind of cake that just feels like home. It’s really the perfect Cranberry Orange Bundt Cake.

Why you’ll love this recipe?

Okay, where do I even begin? What I love most about this Cranberry Orange Bundt Cake is that it’s seriously bursting with flavor! The cranberries offer a tartness that’s perfectly balanced by the sweet, fragrant orange. It’s not overly sweet; it’s just right. The tanginess of the cranberries, paired with the zesty aroma of orange, creates a flavor combination that’s simply irresistible. It’s the perfect balance of sweet and tart!

But the best part? It’s SO easy to make. Don’t let the fancy Bundt pan fool you; this is a ridiculously simple cake to whip up. It’s practically foolproof, even if you’re not an experienced baker. I’ve had friends who swear they can’t bake anything make this and rave about how easy it was.

And let’s talk about cost-effectiveness. You probably already have most of the ingredients in your pantry. A bag of cranberries and a couple of oranges are all you need to make something truly special. It’s such an affordable way to impress your friends and family!

Finally, it’s incredibly versatile. You can serve it for breakfast with a cup of coffee, as a show-stopping dessert after dinner, or even as a snack with afternoon tea. It’s perfect for holidays, potlucks, or just a cozy weekend at home. Seriously, what’s not to love? Trust me; once you make this, it’ll become a staple. I bet you will always want Cranberry Orange Bundt Cake.

How do you make a Cranberry Orange Bundt Cake?

Quick Overview

Making this Cranberry Orange Bundt Cake is as easy as 1-2-3! You’ll start by mixing the dry and wet ingredients separately, then gently combining them to create a beautiful batter. Next, you’ll fold in the cranberries and orange zest, pour it into a Bundt pan, and bake until golden brown. The real magic happens when you drizzle that sweet orange glaze over the cooled cake – it adds the perfect finishing touch! Seriously, it’s so straightforward, even my kids can help. Plus, the aroma that fills your kitchen while it bakes is simply divine!

Ingredients

For the Main Batter: How do I get to

• 3 cups all-purpose flour: I like to use unbleached for a slightly nuttier flavor.
• One teaspoon baking powder: Make sure it’s fresh for the best rise!
• 1/2 teaspoon baking soda: Helps with that tender crumb.
• 1/2 teaspoon salt: Enhances all the other flavors.
• 1 cup (2 sticks) unsalted butter, softened: It *must* be soften for smooth mixing.
• 2 cups granulated sugar: Feel free to reduce it by 1/4 cup if you prefer it less sweet.
• 4 large eggs: Room temperature eggs incorporate better.
• What is buttermilk? If you don’t have any lemon juice, you can make your own by adding 1 tablespoon of vinegar to a bowl. I’ve also used almond milk with a teaspoon of lemon juice. Let it sit for 5 minutes before using.
• What is the best vanilla extract to use?

For the Filling:

• 1 1/2 cups fresh or frozen cranberries: If using frozen, don’t thaw them.
• Zest of 2 oranges: This is where all that amazing orange flavor comes from! Use a microplane for the finest zest.

For the Glaze:

• 2 cups powdered sugar: Sift it to avoid lumps!
• 1/4 cup fresh orange juice: You might need a little more or less to get the right consistency.
• 1 teaspoon vanilla extract: Optional, but adds a nice touch.

What is the best step

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). This is important because the right temperature ensures even baking. Grease and flour a 10-inch Bundt pan really well. I always use baking spray with flour in it; it’s a lifesaver! Make sure you get into all the nooks and crannies; otherwise, the cake will stick. Trust me, I’ve learned this the hard way!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. Whisking ensures everything is evenly distributed, which is key for a consistent texture. Don’t skip this step!

Step 3: Mix Wet Ingredients

In a large bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. The mixture should be pale and airy. Then, beat in the eggs one at a time, followed by the vanilla extract. Make sure each egg is fully incorporated before adding the next. This creates an emulsion that helps give the cake its moist texture.

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, which can result in a tough cake. I always stop mixing when I still see a few streaks of flour and then gently fold them in with a spatula.

Step 5: Prepare Filling

In a small bowl, toss the cranberries and orange zest together. Set aside. How does this evenly distribute the zest, ensuring every bite is packed with flavor? I like to use my hands for this, it’s just easier!

Step 6: Layer & Swirl

Pour half of the batter into the prepared Bundt pan. Sprinkle the cranberry-orange mixture evenly over the batter. Pour the remaining batter over the cranberries. Use a knife or skewer to gently swirl the batter, creating a marbled effect. Be careful not to over-swirl; you want distinct pockets of cranberry and orange goodness.

Step 7: Bake

Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Do ovens vary in doneness, so start checking around 50 minutes. If the top is browning too quickly, you can loosely tent it with foil. When a cake is baked it springs back when touched.

Step 8: Cool & Glaze

Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. While the cake is cooling, prepare the glaze by whisking together the powdered sugar, orange juice, and salt. Is it necessary to mix vanilla extract and salt until smooth? How much orange juice should I add to my water? Once the cake is completely cool, drizzle the glaze over the top. I like to let the glaze set for a few minutes before serving.

Step 9: Slice & Serve

Slice the Cranberry Orange Bundt Cake with a serrated knife for clean cuts. Serve at room temperature, and watch it disappear! It’s delicious on its own or with a dollop of whipped cream or a scoop of vanilla Ice Cream.

What to Serve It With

Can you serve Cranberry Orange Bundt Cake for any occasion?

For Breakfast:Pair it with a strong cup of coffee or latte. What is a good way to start the day off chilly, especially during the holidays? I love to serve a slice of grilled cheese with whipped cream and orange zest. For a fancy touch.

For Brunch: Elevate your brunch spread with this show-stopping cake. It pairs beautifully with mimosas or sparkling cider. I like to arrange slices on a platter with fresh berries and a dusting of powdered sugar for an elegant presentation.

As Dessert: Serve it after dinner with a scoop of vanilla ice cream or a dollop of whipped cream. It’s the perfect ending to a comforting meal. For a festive twist, try drizzling it with a little melted white chocolate.

For Cozy Snacks:What are some good ways to enjoy a slice of cake with tea or hot chocolate? What is the ultimate comfort food? My kids love to have it as an after-school snack with a glass of milk.

Growing up, my mom would always serve this cake during our holiday gatherings, and it’s a tradition. I’ve carried on with my own family. What would the holidays be like without them?

Top Tips for Perfecting Your Cranberry Orange Bundt Cake

Want to take your Cranberry Orange Bundt Cake to the next level? Here are some of my top tips, gathered from years of baking this beauty:

Mixing Advice: Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in a tough cake. Mix until just combined, and then gently fold in any remaining streaks of flour with a spatula. Trust me, this makes a huge difference in the texture.

Swirl Customization: Experiment with different swirling patterns! Use a knife or skewer to create a marbled effect, but be careful not to over-swirl. You want distinct pockets of cranberry and orange goodness. I like to try different patterns each time I bake it; it’s fun to see how it turns out!

Ingredient Swaps: If you don’t have buttermilk, you can easily make your own by adding 1 tablespoon of lemon juice or vinegar to regular milk. Let it sit for 5 minutes before using. You can also substitute almond milk for a dairy-free version. I’ve tried it both ways, and it works great!

Baking Tips: Ovens vary, so start checking for doneness around 50 minutes. If the top is browning too quickly, you can loosely tent it with foil. The cake is done when a wooden skewer inserted into the center comes out clean. I always use an oven thermometer to ensure my oven is at the correct temperature; it’s a worthwhile investment.

Glaze Variations: For a richer glaze, try adding a tablespoon of melted butter to the powdered sugar and orange juice. You can also experiment with different flavorings, such as almond extract or lemon zest. I once added a pinch of cinnamon to the glaze, and it was amazing!

I remember one time I forgot to grease the Bundt pan properly, and the cake stuck like crazy! It was a total disaster. That’s why I always emphasize the importance of greasing and flouring the pan really well – it’s the key to a successful cake.

Storing and Reheating Tips

Want to keep your Cranberry Orange Bundt Cake fresh for as long as possible? Here are some storage and reheating tips:

Room Temperature: You can store the cake at room temperature for up to 2-3 days. Wrap it tightly in plastic wrap or store it in an airtight container to prevent it from drying out. I like to keep it in a cake dome; it looks pretty and keeps it fresh.

Refrigerator Storage: For longer storage, you can refrigerate the cake for up to a week. Wrap it tightly in plastic wrap or store it in an airtight container to prevent it from absorbing odors. The cake may become slightly denser in the refrigerator, but it will still taste delicious.

Freezer Instructions: To freeze the cake, wrap it tightly in plastic wrap and then in foil. You can freeze it for up to 2-3 months. When you’re ready to eat it, thaw it overnight in the refrigerator. The texture may change slightly after freezing, but it will still be enjoyable.

Glaze Timing Advice: If you plan to store the cake for more than a day, it’s best to wait to glaze it until just before serving. This will prevent the glaze from becoming sticky or dissolving.

I once froze a whole Cranberry Orange Bundt Cake, and it was still delicious when I thawed it out a month later. It’s a great way to have a special treat on hand for unexpected guests or a last-minute dessert.

Frequently Asked Questions

Final Thoughts

This Cranberry Orange Bundt Cake is more than just a recipe; it’s a taste of home, a slice of sunshine, and a celebration of simple flavors. What I love most is how easy it is to make something so beautiful and delicious. Whether you’re baking for a holiday gathering, a cozy weekend, or just because, this cake is sure to impress. It’s a reliable crowd-pleaser, so you can whip this beauty up with confidence. Plus, if you enjoyed this, be sure to check out my other Bundt cake recipes – there’s a flavor for every season! Happy baking, and I can’t wait to hear how yours turns out! Leave a comment below and let me know what you think. Also, don’t forget to rate the recipe if you enjoyed it! If you try your own variations, please feel free to share! I love to hear all the creative combinations you came up with.