Imagine a soft, fluffy cake bursting with vibrant orange zesty goodness and pops of tart cranberries in each bite. This Cranberry Orange Bundt Cake is so easy to make, it’ll quickly become your favorite go-to recipe. Perfect for the holidays or any cozy gathering, it brings a blend of sweetness and tartness—like a cheerful hug in dessert form! Plus, the best part? It’s creamy without needing any cream. You can whip this up in no time, with simple ingredients you probably already have at home. Trust me, you’ll want to share this delightful creation with friends and family.
Why You’ll Love Cranberry Orange Bundt Cake (Creamy, Easy, and Cozy)
This Cranberry Orange Bundt Cake is a true crowd-pleaser! With its lovely balance of sweet cranberries and zesty orange flavor, it’s perfect for any occasion. The cake has a soft, tender crumb that leaves you wanting more after each slice. Plus, it’s simple to make without any complicated techniques, making it ideal for those new to baking.
Here are just a few reasons to love this cake:
- Quick to Make: Just mix, pour, and bake.
- Delicious Texture: Moist and fluffy, with a delightful crunch from cranberries.
- Pantry-Friendly: Uses common ingredients you probably have on hand.
- Great for Meal Prep: Make ahead for potlucks or family gatherings.
- Dietary Notes: Can be easily modified for different diets.
- Seasonal Flavor: Perfect for fall and winter festivities.
Key Ingredients for Cranberry Orange Bundt Cake
- 2 cups all-purpose flour – Provides the structure, making the cake light and fluffy.
- 1.5 teaspoons baking powder – Helps the cake rise, creating a soft texture.
- 0.5 teaspoon baking soda – Balances acidity from cranberries, ensuring even rising.
- 0.5 teaspoon salt – Enhances the sweetness and balances flavors.
- 1 cup unsalted butter, softened – Adds richness and moisture.
- 1 cup granulated sugar – Sweetens the cake and contributes to its tender crumb.
- 3 large eggs – Acts as a binder, adding structure and moisture.
- 1 tablespoon orange zest – Brings a bright citrus flavor and aroma.
- 1 teaspoon vanilla extract – Adds a warm, comforting flavor.
- 0.5 cup orange juice – Infuses the cake with juicy, fresh orange taste.
- 1 cup fresh or frozen cranberries – Provides a delightful tartness.
Ready to cook? See the recipe card for exact measurements below.
How to Make Cranberry Orange Bundt Cake
Phase 1 – Prep
- Preheat your oven to 350°F (175°C).
- Grease and flour your bundt pan to prevent sticking.
- Gather all your ingredients on the counter.
Phase 2 – Cook/Assemble
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the orange zest and vanilla extract.
- In another bowl, combine flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with orange juice, until well combined.
- Fold in the cranberries gently to keep them whole.
- Pour the batter into the prepared bundt pan and smooth the top.
Phase 3 – Serve
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let it cool in the pan for about 15 minutes.
- Carefully invert onto a plate and top with a dusting of powdered sugar if you like. Enjoy the warm, inviting scent as you cut into it!
Pro Tips for the Best Results
- Use Room Temperature Ingredients: This helps with even mixing and the cake’s texture.
- Don’t Overmix: Gently fold the batter; overmixing can lead to a denser cake.
- Storage: Keep it wrapped in plastic wrap to maintain its moisture.
- Swap: For a dairy-free version, use coconut oil instead of butter.
- Adjust Baking Time: Start checking for doneness at the 50-minute mark.
- Add a Glaze: Drizzle with a simple orange glaze for added zest!
Common Mistakes to Avoid
- Not Greasing the Pan: This can lead to a sticky mess when you try to remove the cake. Always grease and flour your pan properly.
- Overmixing the Batter: This can make your cake dense. Mix until just combined—this keeps it light and fluffy.
- Skipping the Cooling Time: If you rush to remove it from the pan, it may break apart. Let it sit for 15-20 minutes for easier removal.
Recipe Variations
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend.
- Dairy-Free: Use almond milk and coconut oil for butter.
- Herbal Twist: Add a teaspoon of rosemary for a savory note.
How to Serve Cranberry Orange Bundt Cake
Best Pairings: Enjoy with a warm cup of tea or coffee for a cozy treat.
Toppings & Garnishes: A sprinkle of powdered sugar or a creamy vanilla glaze enhances the flavor.
Drink Pairing: Pair with spiced apple cider for a warm, festive combo.
Make Ahead & Storage
Can I Meal Prep This?
Yes! This cake stores well, making it a perfect meal prep option.
Storing Leftovers
Keep in an airtight container in the fridge for up to 3 days.
Freezing
You can freeze the cake for up to 3 months. Wrap it tightly to prevent freezer burn.
Reheating
To reheat, pop it in the oven at 350°F for about 10 minutes, or microwave slices for 30 seconds, stirring briefly to heat evenly.
FAQs
Can I use frozen cranberries?
Absolutely! Just toss them in a little flour before adding to the batter to prevent sinking.
How to make it extra creamy without cream?
Using butter adds richness, and the eggs contribute to a moist, tender crumb.
Can I double it?
Yes! Just use a larger bundt pan and adjust the baking time as needed.
How to fix a too-thick batter?
Add a splash of milk or extra orange juice to loosen it up.
This Cranberry Orange Bundt Cake is sure to be a hit at your next gathering! Its scrumptious taste and lovely texture will delight everyone. Don’t forget to rate this recipe or try some related recipes on our site for even more delicious ideas!
Cranberry Orange Bundt Cake
Ingredients
Cake Ingredients
- 2 cups all-purpose flour Provides structure for the cake.
- 1.5 teaspoons baking powder Helps the cake rise.
- 0.5 teaspoon baking soda Balances the acidity from cranberries.
- 0.5 teaspoon salt Enhances sweetness.
- 1 cup unsalted butter, softened Adds richness and moisture.
- 1 cup granulated sugar Sweetens the cake.
- 3 large eggs Acts as a binder.
- 1 tablespoon orange zest Brings bright citrus flavor.
- 1 teaspoon vanilla extract Adds comforting flavor.
- 0.5 cup orange juice Infuses cake with fresh taste.
- 1 cup fresh or frozen cranberries Provides tartness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease and flour your bundt pan.
- Gather all your ingredients on the counter.
Mixing
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the orange zest and vanilla extract.
- In another bowl, combine flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with orange juice, until well combined.
- Fold in the cranberries gently.
Baking
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let it cool in the pan for about 15 minutes.
- Carefully invert onto a plate and top with a dusting of powdered sugar if desired.