If you’re on the hunt for a dessert that feels both festive and effortlessly elegant, you’ve got to try this Cranberry Orange Bundt Cake Recipe. I absolutely love how the bright, zesty orange pairs with tart cranberry bursts, all wrapped up in a moist, tender cake. It’s one of those recipes where you’ll impress everyone without breaking a sweat. Trust me, once you make this, it’s going to become your go-to for holidays, brunches, or any time you want a little cake magic.
Why You’ll Love This Recipe
- Simple Ingredients, Stunning Result: You probably have everything on hand, but the flavor feels special and seasonal.
- No Mixer Needed: I love that this can be whipped up with basic tools — super beginner-friendly.
- Perfect Balance of Sweet and Tart: Fresh cranberries and orange zest make each bite pop just right.
- Beautiful & Festive Presentation: The glaze with sugared cranberries on top makes it truly eye-catching with minimal effort.
Ingredients You’ll Need
All these ingredients team up to create a wonderfully moist and aromatic cake. Hint: Using fresh cranberries (frozen can work, too!) and freshly squeezed orange juice really elevates this recipe.
- Milk or Buttermilk: Buttermilk adds an extra tang and tenderness; if using it, skip the lemon juice.
- Lemon Juice: Helps brighten the cake flavor when using regular milk.
- Egg: The binding powerhouse for tender crumb structure.
- Canola or Vegetable Oil: Keeps the cake moist without overpowering the orange zest.
- Granulated Sugar: Sweetens the cake while adding texture.
- Light Brown Sugar: Adds depth and subtle caramel notes.
- Orange Zest: The star ingredient that fills your kitchen with sunshine!
- Freshly Squeezed Orange Juice: Provides real fresh flavor; bottled just won’t compare.
- Vanilla Extract: Balances citrus with its warm sweetness.
- All-Purpose Flour: The base — be sure to spoon and level it for accuracy.
- Baking Soda & Baking Powder: Both are needed here to give the cake a light, airy texture.
- Salt: Enhances all the flavors and balances sweetness.
- Fresh Cranberries: Tart, plump, and bursting with flavor — don’t skip on the fresh ones!
- Confectioners Sugar: For the silky glaze that ties it all together.
- Water: Used to thin out the glaze perfectly.
- Extra Fresh Cranberries: For garnishing and a festive touch on top.
Variations
I love how versatile this Cranberry Orange Bundt Cake Recipe is—you can easily make it your own with a few simple swaps or additions. Feel free to experiment and find what suits your taste best!
- Gluten-Free Version: I swapped the all-purpose flour for a 1:1 gluten-free blend once, and it turned out great—just be sure to check your baking powder is gluten-free, too.
- Adding Nuts: Toasted pecans or walnuts stirred into the batter add a lovely crunch and depth.
- Swap Citrus: Try lemon zest and juice instead of orange for a more tart, summery flavor.
- Reduce Sugar: If you prefer less sweetness, cutting down the granulated sugar slightly still keeps it balanced.
How to Make Cranberry Orange Bundt Cake Recipe
Step 1: Prep Your Ingredients and Pan
Start by preheating your oven to 350°F (175°C). Grease your Bundt pan thoroughly — I love using a bit of butter and flour to make sure the cake releases perfectly. Zest your orange and juice it fresh. Measure out your sugars, and rinse your cranberries to get them ready. Having everything ready before mixing makes the process smooth and stress-free.
Step 2: Combine Wet Ingredients
I usually whisk the milk (or buttermilk) with lemon juice first, letting it sit a minute to curdle — that’s your homemade buttermilk! Next, beat the egg with the oil right in your mixing bowl, then add the milk mixture, sugars, orange zest and juice, plus vanilla. Mix until the sugar dissolves and everything is well combined. You don’t want to overbeat here, just a smooth, cohesive batter.
Step 3: Mix in Dry Ingredients and Cranberries
Sift together flour, baking soda, baking powder, and salt in a separate bowl. Gently fold these dry ingredients into the wet mixture, mixing just until combined. Then, carefully stir in your fresh cranberries—this is the magic moment! Make sure they’re evenly distributed but avoid overmixing to keep your cake light and tender.
Step 4: Bake and Cool
Pour the batter into your prepared Bundt pan, smoothing the top a bit. Bake for about 50 minutes, but start checking around 45 minutes—when a toothpick inserted near the center comes out clean or with a few moist crumbs, you’re golden. Let the cake cool in the pan for 15 minutes before gently flipping it onto a cooling rack to cool completely. This waiting can test your patience, but it’s so worth it!
Step 5: Make the Orange Glaze and Garnish
While the cake cools, whisk together confectioners sugar, orange juice, water, and granulated sugar in a small saucepan over medium heat. Bring it to a gentle boil, then simmer until thickened (about 6-8 minutes). Pour this glossy glaze over your cake, then sprinkle on extra fresh cranberries for that festive wow factor. This final touch always makes my family go crazy!
Pro Tips for Making Cranberry Orange Bundt Cake Recipe
- Use Fresh Ingredients: Fresh orange zest and juice truly boost the flavor; bottled juice just isn’t the same.
- Avoid Overmixing: Gently fold cranberries at the end to keep them whole and the batter tender.
- Test With Toothpick: Check the cake at the 45-minute mark so you don’t overbake and dry it out.
- Grease Thoroughly: Bundt pans can be tricky; I learned the hard way that butter plus dusting with flour is the best release method.
How to Serve Cranberry Orange Bundt Cake Recipe
Garnishes
I always top this cake with the sugared fresh cranberries from the glaze step—they add a frosty, festive sparkle that looks incredible and adds a tangy crunch. Sometimes, a few sprigs of fresh rosemary or thyme add a lovely herby aroma that balances sweetness, especially during holiday dinners.
Side Dishes
This cake pairs wonderfully with a simple cup of tea or coffee for brunch. If you want to serve it as dessert, a dollop of whipped cream or a scoop of vanilla ice cream compliments the tartness perfectly. For a holiday spread, add some spiced nuts or mulled cider alongside to keep that cozy vibe going.
Creative Ways to Present
For special occasions, I’ve tried serving this cake on a wooden cake stand surrounded by fresh cranberries and orange slices. Another fun idea is to drizzle some white chocolate over the glaze for an extra layer of decadence. Wrapping slices individually with parchment and ribbon makes a charming edible gift, too!
Make Ahead and Storage
Storing Leftovers
Once cooled and glazed, I like to store leftover cake tightly wrapped in plastic wrap or in an airtight container at room temperature. It keeps moist and fresh for up to 3 days — you’ll see it’s still delicious the day after, but don’t wait too long or it’ll dry out.
Freezing
This cake freezes beautifully. You can freeze the whole cake (without glaze) wrapped several times in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge, then add glaze fresh before serving. You can also freeze individual slices for convenience.
Reheating
If you’re reheating slices, warming them for about 20 seconds in the microwave brings back that freshly baked feel. Just avoid reheating the glaze too much — it tends to lose its shine, so reapply a bit of fresh glaze or serve plain with a dusting of powdered sugar.
FAQs
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Can I use frozen cranberries for the Cranberry Orange Bundt Cake Recipe?
Yes, frozen cranberries can be used if fresh aren’t available. Just make sure to thaw and drain them well, then pat dry with paper towels to avoid extra moisture that could affect the cake’s texture.
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Do I need a special Bundt pan for this recipe?
While a Bundt pan gives the cake its signature shape, you can use a regular tube pan or a loaf pan as substitutes. Just watch the baking time—it might need a little adjustment to bake through.
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Can I make this cake ahead of time?
Absolutely! The cake itself can be baked a day ahead and stored tightly covered. I’d recommend adding the orange glaze and cranberries just before serving so everything stays fresh and vibrant.
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Why do you use both baking soda and baking powder?
Great question! Baking soda helps with browning and tenderizing, especially because of the acidic orange juice and lemon juice. Baking powder gives extra rise and fluffiness, so the cake has the perfect light texture.
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Is there a way to reduce the sugar in the glaze?
You can reduce the granulated sugar slightly in the glaze, but keep the confectioners sugar amount so the glaze stays smooth and thick. Alternatively, try adding a little honey or maple syrup for natural sweetness with extra flavor.
Final Thoughts
I hope you feel inspired to try this Cranberry Orange Bundt Cake Recipe soon because it’s truly one of my favorites for bringing people together. It’s easy enough for a weekday treat but elegant enough for holiday tables—plus, the flavors remind me of cozy moments with loved ones. Give it a go, and I’m sure you’ll be making this one again and again, just like my family does. Happy baking!
Print
Cranberry Orange Bundt Cake Recipe
- Prep Time: 15 min
- Cook Time: 50 min
- Total Time: 1 hr 55 min
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cranberry Orange Bundt Cake is a moist and tender dessert bursting with fresh cranberries and fragrant orange zest. Topped with a sweet orange glaze and sugared cranberries, it’s an elegant yet easy recipe that looks like you spent hours on it. Perfect for festive occasions and holiday gatherings, this no-mixer bundt cake offers a delightful balance of sweet and tart flavors in every bite.
Ingredients
Cake Ingredients
- 1/2 cup milk (or use 1/2 cup real buttermilk and omit the lemon juice)
- 2 teaspoons lemon juice
- 1 large egg
- 1/2 cup canola or vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 1 tablespoon orange zest (from about 1 large orange)
- 1/3 cup freshly squeezed orange juice (from about 1 large orange)
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt (or to taste)
- 2 cups fresh cranberries (plus more for sprinkling)
Glaze Ingredients
- 2 cups confectioners sugar (sifted)
- about 1/4 cup freshly squeezed orange juice
- 1/4 cup water
- 3/4 cup granulated sugar
- 1 1/2 cups fresh cranberries
Instructions
- Prepare the Cake Batter: In a medium bowl, combine milk and lemon juice (if not using buttermilk) and set aside for a few minutes to curdle slightly. In a large mixing bowl, whisk together the egg, canola oil, granulated sugar, and light brown sugar until smooth and creamy. Stir in orange zest, freshly squeezed orange juice, and vanilla extract.
- Combine Dry Ingredients: In a separate bowl, sift together all-purpose flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, gently folding to combine without overmixing.
- Add Milk Mixture and Cranberries: Stir the milk-lemon juice mixture into the batter until just combined. Gently fold in 2 cups of fresh cranberries, ensuring even distribution throughout the batter.
- Prepare Pan and Bake: Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan lightly to prevent sticking. Pour the batter evenly into the prepared pan and smooth the top. Bake for approximately 50 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the Bundt cake from the oven and allow it to cool in the pan for 15 minutes. Then, carefully invert the cake onto a wire rack to cool completely before glazing.
- Prepare the Sugared Cranberries: In a small saucepan, bring water and granulated sugar to a boil to make a simple syrup. Add the 1 1/2 cups fresh cranberries to the syrup and cook for about 2-3 minutes until they soften slightly. Remove cranberries with a slotted spoon and roll them in granulated sugar to coat. Set aside to dry.
- Make the Orange Glaze: Combine sifted confectioners sugar, freshly squeezed orange juice, and water in a bowl. Whisk until smooth and slightly pourable. Adjust consistency by adding more orange juice or sugar if needed.
- Glaze and Decorate: Drizzle the orange glaze evenly over the cooled cake. Garnish the top with the sugared cranberries for a festive and beautiful finishing touch.
Notes
- 🧡❤️ An elegant yet EASY Bundt cake recipe that only looks like you spent hours on it!
- This moist and tender cake is flavored with fragrant orange zest and studded with fresh cranberries.
- Topped with a sweet orange glaze and sugared cranberries, it’s perfect for any holiday gathering.
- The recipe does not require a mixer, making it simple and accessible for all skill levels.
- Ensure not to overmix the batter to keep the texture light and tender.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 417 kcal
- Sugar: 52 g
- Sodium: 243 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.04 g
- Carbohydrates: 73 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 77 mg
