- 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!
More holiday dessert recipes you might like:
PRINTABLE RECIPE CARD: Cranberry Orange Bundt Cake
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