- This Cranberry Orange Bundt Cake is bursting with bright citrus flavors and studded with tart cranberries, making it a perfect dessert for the holiday or any occasion. Topped with a sweet orange glaze and sugared cranberries, it’s as stunning as it is delicious!
Nothing says festive quite like the combination of tangy cranberries and vibrant orange in a beautifully baked bundt cake. This Cranberry Orange Bundt Cake is the perfect centerpiece for any celebration, boasting a perfectly dense and moist crumb, bursts of fruity tartness, and a delicate orange glaze. And best of all, I topped this pretty cake with loads of sugared cranberries. Take a look. Aren't these the prettiest?!?
The bundt pan is a showstopper tool in any baker’s kitchen, transforming simple cake batters into elegant, sculpted masterpieces. Its unique fluted design not only creates eye-catching cakes but also promotes even baking, ensuring every slice is perfectly tender. For this recipe, I recommend using a sturdy, non-stick bundt pan like the one I use, which makes releasing cakes a breeze.
Make sure it has a capacity of at least 10 cups, so it can hold this much batter. You can find my favorite bundt pan on Amazon here. Investing in a high-quality pan ensures your cakes always come out beautifully shaped and ready to impress!
To safely remove your cake from the Bundt pan, let it cool in the pan for at least 20 minutes after baking. If needed, gently run a thin, flexible spatula or knife around the edges to loosen any stuck spots before inverting the pan onto your serving plate. Patience is key to ensuring a clean release without breaking the cake's pretty design!
Baking Tips for the Perfect Bundt Cake
- Grease generously: Ensure every corner of your bundt pan is well-greased and floured to guarantee easy release. Baking spray works wonders here, and use a kitchen brush if needed to get into all the little corners.
- Room temperature ingredients: Bring your eggs, sour cream, and milk to room temperature for a smoother batter and even baking.
- Don’t overmix: Mix the batter just until the ingredients are combined to keep the cake light and fluffy.
- Even cranberry distribution: To ensure the cranberries are evenly distributed throughout the cake once it’s baked, pour 1/3 of the batter into the pan and add half the cranberries. Repeat this, then top with the rest of your batter.
- Tap to settle: After pouring the batter into the pan, tap it gently on the counter to eliminate air bubbles and level the surface.
- Leveling the cake: If needed, use a serrated knife to level the bottom of your Bundt cake once it’s fully cooled. This helps it sit flat on your cake stand or plate for a polished presentation.
How to Make Sugared Cranberries:
Sugared cranberries are a simple and stunning garnish that adds a festive touch to this cake. Here is the recipe on how to make them.
To make them, combine 1/4 cup (50 g) of granulated sugar with 1/4 cup (60 ml) of water in a saucepan and heat until the sugar dissolves, creating a simple syrup.
Remove from heat, add 1 cup (about 100 g) of fresh cranberries, and stir to coat them evenly. Using a slotted spoon, transfer the cranberries onto a cooling rack or parchment paper, letting them dry for about 15 minutes or longer.
Roll the cranberries in a shallow dish of granulated sugar until they’re fully coated, then let them set for another 15 minutes. These sparkly, sweet-tart gems are perfect for decorating cakes or snacking on their own!
Substitutions
- Butter: Use melted coconut oil or vegetable oil for a dairy-free option.
- Sour cream: Replace with plain Greek yogurt or a plant-based yogurt alternative.
- Fresh cranberries: Swap with frozen cranberries (no need to thaw).
- Orange extract: If unavailable, use additional orange zest for natural flavor.
Storage Information
- Room temperature: Store the cake, tightly wrapped, at room temperature for up to 3 days.
- Refrigeration: For longer storage, keep the cake in the refrigerator for up to 5 days. Bring it to room temperature before serving.
- Freezing: Freeze the cake (without glaze) for up to 3 months. Wrap tightly in plastic wrap and foil. Thaw at room temperature and glaze before serving.
This cake is a joy to bake, a treat to share, and a surefire way to impress your guests. Ready to get started? Let’s dive into the recipe!
Video Recipe: Cranberry Orange Bundt Cake
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PRINTABLE RECIPE CARD: Cranberry Orange Bundt Cake
Cranberry Orange Bundt Cake with Sugared Cranberries
Yield: 12
Cook time: 1 HourTotal time: 1 Hour
This Cranberry Orange Bundt Cake is bursting with bright citrus flavors and studded with tart cranberries, making it a perfect dessert for the holiday or any occasion. Topped with a sweet orange glaze and sugared cranberries, it’s as stunning as it is delicious!
Ingredients
For the cake:
- 1 1/2 cups (300 g) granulated sugar
- 4 large eggs
- 1/2 tablespoon vanilla extract
- 2 oranges, finely grated zest
- 1/2 teaspoon orange extract
- 8 oz (225 g) sour cream (or plain yogurt)
- 6 oz (170 g) unsalted butter, melted
- 3 cups (375 g) all-purpose flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 cup (235 ml) milk
- 1 1/2 cups (150 g) fresh cranberries, roughly chopped
For the glaze and decoration:
- 1/2 cup (60 g) powdered sugar
- about 1 tablespoon fresh orange juice
- 1/4 teaspoon orange extract
- sugared cranberries, for decoration (optional)
- orange slices, for decoration (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 10-inch Bundt pan (10-cup capacity) thoroughly with butter and flour or non-stick baking spray. Ensure all little corners of the bundt cake pan are well-coated to avoid sticking.
- In a large mixing bowl, add the sugar and eggs and beat well with a mixer until light and fluffy. Add the vanilla extract, orange zest, orange extract and sour cream. Mix until combined. Gradually pour in the melted butter while continuing to mix.
- In a separate mixing bowl, sift together the flour, salt, and baking powder.
- Add half of the dry ingredients to the wet mixture, blending on low speed just until combined. Add the milk and mix briefly. Add the remaining dry ingredients and blend until just combined. Avoid overmixing to keep the cake tender.
- Pour ⅓ of the batter into the prepared bundt cake pan. Sprinkle half of the chopped cranberries over the batter. Add another ⅓ of the batter and sprinkle with the remaining cranberries. Top with the final ⅓ of the batter. Tap the pan lightly on the counter to level the batter and release any air bubbles.
- Place the pan in the lower third of the oven and bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover loosely with aluminum foil around the 35-minute mark.
- Remove the cake from the oven and let it cool in the pan for at least 20 minutes.
- In a small bowl, whisk together the powdered sugar and orange extract. Add enough orange juice to get the desired consistency. Adjust with more juice or sugar if needed.
- Carefully invert the Bundt pan onto a serving plate or cake stand. Drizzle the glaze over the cake. And garnish with sugared cranberries and orange slices if desired. Slice and enjoy!
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