Orange Cranberry Bundt Cake – super moist orange cake dotted with cranberries, topped with cream cheese frosting and sparkling cranberries is a perfect dessert for the holidays. You should check this Christmas Cranberry Pound Cake and White Chocolate Cranberry Cheesecake Cake, too!
Cranberry Orange Bundt Cake
Tart cranberries, sweet orange, and cream cheese frosting make the perfect combo!
Cranberry-orange is a match made in heaven, especially during the holidays. However, a little pop of sweet-tart flavor in between chocolatey and rich desserts sounds great. This orange cranberry bundt cake is so decadent, perfect dessert for any holiday party.
Orange Cranberry Bundt Cake is all dressed up for the holidays. Sparkling cranberries on top of white frosting look so pretty and snowy. They simply scream Christmas. Sugared cranberries are a must for the holiday season.
The cake itself is not too soft or fluffy, but not super dense either. And it’s super moist and flavorful. This cake bursts with cranberry and orange flavor.
It’s best to use raw, fresh cranberries for this recipe. They will soften and burst as the cake bakes. Also, there is a good bit of sugar in this recipe and it balances the tartness of the cranberries.
Can’t have a cranberry orange cake without flavor from fresh oranges, too. This recipe uses both orange zest and juice for added flavor and moisture.
However, this rich and moist cake is also super easy to prepare. Full of wintertime flavors and since it keeps very well on the counter or in the freezer, it’s also a great make-ahead dessert for the busy Christmas season. Moreover, the cake is even better the next day.
Bundt cake is dessert that fit for any occasion, no matter how casual or fancy.
They come out of the pan looking gorgeous even without the glaze or frosting. When you add the glaze and garnish, they are ready to impress.
But, on the other hand, bundt cake that sticks to the pan is so frustrating. You should follow the next steps to avoid that situation.
How to Prevent Bundt Cakes from Sticking to The Pan
- Use a non-stick bunt pan.
- Generously grease the pan with the BAKING spray (the one with flour), not cooking spray. Grease every single spot inside the pan. If you don’t have baking spray, grease your pan using a brush and melted shortening, then dust with flour.
- Grease your pan right before the baking, not before you start making the cake batter.
- When your cake is baked, let it cool in the pan for 10 minutes.
- Gently bounce the pan up and down, tap onto a working surface, then make a few wobbles side to side to loosen the cake completely. All edges should be loosened from the pan. If this doesn’t happen, use a thin silicon spatula and slide down the sides of the pan to release the cake.
- Place a cooling rack on top of the pan and invert the cake. If the cake still sticks, make a few more wiggles (side to side).
Orange Cranberry Bundt Cake – super moist orange cake dotted with cranberries, topped with cream cheese frosting and sparkling cranberries is perfect dessert for the holidays.
Orange Cranberry Bundt Cake:
- 2 ¼ cups all-purpose flour
- ¼ cp corn starch
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ cup unsalted butter-softened at room temperature
- 1 and 2/3 cups sugar
- 4 large eggs-room temperature
- 2 teaspoons vanilla
- 2 ½ Tablespoons orange zest
- ¼ cup fresh orange juice
- 1 cup sour cream
- 3 cups fresh cranberries (if using frozen do not thaw)
- ¼ cup unsalted butter-room temperature
- 4 oz. brick style-cream cheese
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla
- dash of salt
- 1–2 Tablespoons milk or more if needed
- Preheat the oven to 350 F and place the rack in the lower third.
- To make the cake, first sift together the flour, corn starch, baking powder, baking soda, and salt, then set aside.
- In a large mixing bowl cream softened butter for 1 minute, then add sugar and cream together for another 4-5 minutes.
- Next, add eggs and vanilla and mix to combine. Add orange zest and juice and mix to combine.
- First, add half of flour mixture and mix to combine. Add sour cream and mix well. Finally, mix in remaining flour mixture.
- Using a rubber spatula, fold in cranberries.
- Generously grease 9-inch (10-12 cups volume) fluted bundt pan with BAKING spray and set aside. (read the instructions in the post How to Prevent Bundt Cakes from Sticking to The Pan)
- Spread the batter in prepared pan. Make a few wobbles to distribute the batter evenly.
- Bake 45-60 minutes, or until the toothpick inserted in the cake comes out clean with a few moist crumbs attached. Baking time might vary depending on the type of pan you use.
- Cool the cake for 10 minutes in the pan, then invert on a rack to cool completely.
Cream Cheese Frosting:
- Beat together softened butter, cream cheese, vanilla and dash of salt. Gradually mix in powdered sugar and 1-2 Tablespoons milk. If the glaze is too thick add more milk, if it’s too thin add more powdered sugar.
- Using a spoon spread the frosting onto cooled cake.
- Garnish with sparkling or dried cranberries and sprinkle some orange zest on top.
*Read the instructions in the post -How to Prevent Bundt Cakes from Sticking to The Pan
* If you want to use Sparkling Cranberries for garnish go to this RECIPE.