Cranberry Orange Bundt Cake Recipe

Introduction

This Cranberry Bundt Cake combines tart cranberries and bright orange flavors in a moist, tender cake that’s perfect for any occasion. Topped with a zesty orange glaze and sugared cranberries, it’s a delightful treat that’s as beautiful as it is delicious.

Ingredients

• 1/3 cup light olive oil or canola oil
• 1 cup buttermilk, room temperature
• 3 cups all-purpose flour
• 3 large eggs, room temperature
• 2 cups granulated sugar
• 12 tablespoons unsalted butter, melted (not hot)
• 2 teaspoons vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon orange zest (plus more for glaze)
• 2 cups fresh cranberries, rinsed, dried, and tossed with 1/2 tablespoon flour
• 1 1/2 cups powdered sugar (for glaze)
• 3 tablespoons freshly squeezed orange juice (for glaze), or to reach desired consistency
• 1 teaspoon orange zest (for glaze)
• 1 cup sugared cranberries (optional garnish)

Instructions

1. Step 1: Preheat your oven to 350˚F and position a rack in the center. Butter and flour a bundt pan, tapping out any excess flour to ensure the cake releases easily.
2. Step 2: In a large bowl, whisk the eggs and granulated sugar on high speed for about 3 minutes, until the mixture is pale and light.
3. Step 3: Slowly add the olive oil, then the melted butter, mixing well after each addition. Stir in the vanilla extract, then gently fold in the buttermilk until smooth and silky.
4. Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture on low speed, mixing just until no streaks remain.
5. Step 5: Toss the cranberries with 1/2 tablespoon flour to prevent sinking. Gently fold them and the orange zest into the batter.
6. Step 6: Pour the batter into the prepared bundt pan and smooth the top gently.
7. Step 7: Bake for 60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
8. Step 8: Allow the cake to rest in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
9. Step 9: For the glaze, whisk together powdered sugar, orange juice, and orange zest in a small bowl until smooth. Adjust consistency by adding more juice to thin or more sugar to thicken.
10. Step 10: Drizzle the glaze over the cooled cake and garnish with sugared cranberries if desired.

Tips & Variations

• Use fresh, firm cranberries for the best texture; frozen cranberries can add too much moisture.
• For a richer flavor, substitute buttermilk with yogurt or sour cream in the same amount.
• Add a teaspoon of cinnamon or cardamom for a warm spice twist.
• If you don’t have a bundt pan, a tube pan or a regular round cake pan can work, adjusting baking time as needed.

Storage

Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to one week. Reheat slices gently in the microwave if desired. The glaze may soften over time; you can drizzle fresh glaze before serving for the best presentation.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Frozen cranberries can be used, but they may release more moisture, which could affect the cake’s texture. Thaw and drain them well, then toss with flour before folding into the batter to minimize sinking.

How do I prevent the cake from sticking to the bundt pan?

Thoroughly butter the pan, making sure to get into all the crevices, then dust it with flour and tap out the excess. This creates a barrier that helps the cake release cleanly after baking.

Cranberry Orange Bundt Cake Recipe

Print Recipe

★★★★★

4.8 from 148 reviews

This Cranberry Bundt Cake is a moist and flavorful dessert featuring fresh cranberries and zesty orange. Made with a tender crumb from buttermilk and a blend of oils and butter, the cake is topped with a tangy orange glaze and optional sugared cranberries for a festive touch, perfect for holidays or any special occasion.

• Author: Lisa
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cranberry Orange Cake:

• 1/3 cup light olive oil or canola oil
• 1 cup buttermilk, room temperature
• 3 cups all-purpose flour
• 3 large eggs, room temperature
• 2 cups granulated sugar
• 12 tablespoons unsalted butter, melted (not hot)
• 2 teaspoons vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon orange zest, plus more for glaze
• 2 cups fresh cranberries, rinsed, dried and tossed with 1/2 tablespoon flour

For the Orange Glaze and Topping:

• 1 1/2 cups powdered sugar
• 3 tablespoons freshly squeezed orange juice (or to reach desired consistency)
• 1 teaspoon orange zest
• 1 cup sugared cranberries (optional garnish)

Instructions

1. Preheat and prepare pan: Start by heating your oven to 350˚F and position the rack in the center. Carefully butter and flour a bundt pan, tapping out any extra flour so the cake releases easily.
2. Mix eggs and sugar: In a large bowl, whisk the eggs and sugar together on high speed for about 3 minutes, until the mixture turns pale and light in color.
3. Add oils and butter: Slowly pour in the olive oil, followed by the melted butter, blending well after each addition. Stir in the vanilla extract, then gently fold in the buttermilk until the batter is smooth and silky.
4. Combine dry ingredients: In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture on low speed, mixing just until the flour is fully incorporated with no streaks remaining.
5. Fold in cranberries and zest: Toss the cranberries with half a tablespoon of flour to prevent sinking, then carefully fold them into the batter along with a tablespoon of fresh orange zest.
6. Fill pan and bake: Pour the batter into the prepared bundt pan and smooth the top gently with a spatula. Bake for 60 minutes, or until a toothpick inserted comes out with just a few moist crumbs.
7. Cool the cake: Let the cake rest in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.
8. Prepare the orange glaze: In a small bowl, stir together powdered sugar, fresh orange juice, and a touch of orange zest until smooth. Adjust the consistency by adding more juice to thin it or more sugar to thicken.
9. Glaze and garnish: Drizzle the orange glaze over the cooled cake and top with sugared cranberries as an optional festive garnish.

Notes

• Ensure eggs and buttermilk are at room temperature to achieve a smoother batter and better rise.
• Tossing cranberries in flour prevents them from sinking to the bottom during baking.
• The glaze consistency can be adjusted to suit your preference, either thicker for a drizzled look or thinner for a light coating.
• For sugared cranberries, toss fresh cranberries in sugar and let them dry before using as garnish.
• Store the cake in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days.

Keywords: cranberry bundt cake, orange glaze, holiday cake, festive dessert, moist cranberry cake