Cranberry Orange Bundt Cake: A Holiday Showstopper
This cranberry orange Bundt cake is everything you want in a holiday dessert—moist, flavorful, and beautifully balanced with the sweet and tart combination of cranberries and orange. It’s packed with buttery brown sugar orange flavor, juicy cranberries, and a lovely ribbon of cinnamon-sugar throughout. To top it off, a simple orange glaze adds the perfect finishing touch. It’s ideal for any holiday brunch, party, or as a centerpiece for special gatherings.
What Makes This Cake So Special?
This cranberry orange Bundt cake is not only delicious, but it’s also incredibly easy to make. It features fresh, juicy cranberries and a warm cinnamon swirl that pairs perfectly with the citrusy zest of orange. It’s a combination you’ll want to make again and again!
Here’s what readers are saying:
- Emma says: “This cake is amazing… voted my best cake ever!”
- Sherrille shares: “This cake is perfectly moist and delicious. I made mini Bundt cakes and they were a hit!”
- Andi adds: “I plan to make this for breakfast on Christmas morning. Yum!”
The Flavor Explosion: Cranberry & Orange
Cranberry and orange are a perfect flavor pairing—tart cranberries mixed with the sweetness and citrusy zing of orange create a bright, festive vibe. It’s especially fitting for the holidays when we crave flavors that complement rich and decadent treats. I also love this pairing in cranberry orange bread, cranberry orange muffins, and cranberry orange icebox cookies. But in a Bundt cake? It’s absolutely magical.
How I Developed the Recipe
The base of this cake comes from my chai Bundt cake, which is already a big hit because it’s buttery and moist without being too heavy. I used this as a base and tweaked it to create the perfect holiday-inspired cake. The result? A cake that’s tender, moist, and full of holiday spices.
Ingredients for the Cranberry Orange Bundt Cake
This cake is a holiday showstopper, but it uses simple, accessible ingredients to achieve all that flavor and texture.
Key Ingredients:
- Flour: I use all-purpose flour, which provides the structure needed to hold up to the cranberries and moisture.
- Butter: Make sure the butter is at room temperature. It helps to create a light, tender cake.
- Sugars: Brown sugar for richness and moisture, plus a bit of granulated sugar for sweetness.
- Oranges: Fresh orange zest and juice give the cake its signature citrus flavor. Avoid using store-bought juice, as it can make the cake too wet.
- Cranberries: Use fresh, frozen, or dried cranberries. Fresh and frozen cranberries work best, but if you use frozen, don’t thaw them first.
- Sour Cream & Eggs: These provide moisture and richness. The eggs also help with the cake’s structure.
- Baking Powder: A touch of baking powder helps the cake rise without making it too dense.
Cinnamon Swirl Filling: A Sweet Surprise
One of the things that makes this cake so special is the cinnamon swirl filling. To create it, simply layer half of the cake batter at the bottom of the Bundt pan, sprinkle the cinnamon-sugar filling over it, and top it with the rest of the batter. No need to swirl it manually; the oven takes care of that!
Tip: Be careful when adding the cinnamon-sugar to the pan. Keep it away from the sides or center of the Bundt pan to avoid sticking when you flip it out.
Easy Orange Glaze: A Perfect Finish
The orange glaze is simple, but it adds a refreshing, sweet-tart finish that ties everything together. You’ll need fresh orange juice to make the glaze, which will drizzle over the top of the cake. It’s light, flavorful, and just enough to enhance the cake without overwhelming it.
Alternative Glazes: If you want to get creative, try swapping the glaze for brown butter icing or cream cheese frosting for a richer option.
Success Tips for Baking This Cake
- Prep the Pan Well: Bundt pans can be tricky to release from, so be sure to grease the pan well and use a parchment paper round to ensure your cake slides out smoothly.
- Don’t Overmix: When mixing the batter, be gentle. Overmixing can make the cake dense and less fluffy.
- Cool Before Inverting: Let the cake cool in the pan for at least 10 minutes before flipping it onto your serving plate.
- Bake at the Right Temperature: A common mistake with Bundt cakes is baking at too high a temperature. Bake at 325°F for a moist, perfectly baked cake.
- Refrigerate Before Serving: Refrigerate the cake for an hour after glazing. This will set the glaze and make it easier to slice without making a mess.
Frequently Asked Questions
Q: Can I use frozen cranberries in this recipe?
A: Yes! You can use frozen cranberries, but don’t thaw them before adding them to the batter. They’ll bake perfectly as-is.
Q: Can I make this cake ahead of time?
A: Definitely! This cake actually tastes even better the next day after the flavors have had a chance to meld. Just make sure to store it in an airtight container at room temperature.
Q: Can I use a different kind of frosting?
A: Of course! While the orange glaze is a great fit for this cake, you can also try a cream cheese frosting or even a brown butter glaze if you prefer something richer.
Q: Can I make mini Bundt cakes instead?
A: Absolutely! If you want to make mini Bundt cakes, just reduce the baking time and keep an eye on them to prevent overbaking.
Conclusion
This cranberry orange Bundt cake is the perfect addition to any holiday spread, offering a beautiful combination of flavors and textures that are sure to impress. It’s moist, flavorful, and easy to make—what’s not to love? Try this recipe for your next holiday party, brunch, or family gathering, and watch everyone rave about it!