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The Best Cranberry Orange Bundt Cake is ultra moist, packed with cranberries, and topped with a stunning orange glaze! Sugared cranberries and orange zest on top make it a showstopper. Perfect for Thanksgiving or Christmas dessert!
Cranberry Orange Bundt Cake Recipe
It’s no secret that when it comes to cake, I love me a bundt. No greasing multiple pans, no slicing and layering, and no fussy assembly or decorating needed. What’s not to love?
And I just so happen to know that you love bundt cakes, too! Because some of the most popular recipes on this website are my almond amaretto bundt cake, best ever chocolate bundt cake (omg, topped that one with peanut butter frosting last week and it was insane), and this white chocolate cranberry bundt cake.
Today, we welcome a new bundt into the family! This cranberry and orange beauty is exploding with orange flavor thanks to orange zest, orange juice, orange soaking syrup, and an orange glaze! Fresh cranberries inside and sugared cranberries on the outside add flavor and color. But don’t worry… it doesn’t taste like cranberry sauce.
This stunning cake is a must-bake this holiday season!
Make the Cake Batter
- Preheat the oven. Get your bundt pan out and set it aside. But don’t grease it!
- Whisk together the called for dry ingredients. Set them aside.
- You’ll need either a stand mixer fitted or electric mixer to beat the butter and cream cheese. Be sure you beat until both are evenly combined and the mixture is super creamy. Use a spatula to scrape down the sides and bottom of the bowl as needed to achieve this!
- Add in the sugar and beat until light and fluffy. Again, take your time here! This can take about 3 minutes. Be sure to achieve the correct texture, then beat in the vanilla extract and orange liqueur.
- Add in the eggs, one at a time. You want to beat well after each addition, and let it fully incorporate into the batter before you add your next egg. Again, you can use a spatula to help here, use it to scrape down the sides of the bowl as needed. Then beat in the orange juice, orange zest, and oil.
- On low speed, add in the flour mixture, mixing just until combined. Gently fold in the cranberries. Be sure not to over mix there or your cake will be dry!
Prepare the Bundt Pan
Although this may go against every instinct you have, you want to wait until the cake batter is made to prep the bundt pan. So be sure to generously spray it right before you plan on adding the batter to the pan. And by generously I mean GENEROUSLY. Be sure to spray every nook and cranny… and then spray it again once more just to be sure.
Once your pan is properly prepped, scrape the cake batter into the pan and, using a rubber spatula, evenly smooth the top.
Bake the Cake
Unlike many recipes that call for you to preheated the oven to 350, this recipe asks you to bake at a slightly lower temperature of 325. Baking at a lower temp, for a longer amount of time, ensures the cake will fully cook throughout, but won’t burn while doing so.
The cake can take anywhere from 65 to 70 minutes to fully bake. You can check doneness by inserting a toothpick in the center of the cake. When the toothpick comes out clean, you know it’s done!
How to Remove the Pan
Once you remove it from the oven, you’ll want to cool the cake, in the pan, on a wire rack for exactly 15 minutes. Then slowly and carefully invert the cake onto the cooling rack to cool completely. If you feel the cake fighting you (sticking to the pan) turn it back upside down and cool for another 5 minutes, then try again. It should pop right out! Just be sure you don’t let it sit too long in the pan, which DEFINITELY will cause it to stick.
Make it Pretty
If you’re anything like me, half the fun of baking a cake is making it look stunning! I mean… who doesn’t love a showstopper? For this cake, I chose to top it with about 1 and 1/2 cups of sugared cranberries and orange peel. But the world is your oyster here! Feel free to leave it plain, top it with orange zest, candied ginger, or absolutely nothing at all.
More Cranberry and Orange Recipes:
- Bakery-Style Cranberry Orange Muffins
- Dark Chocolate Cranberry Orange Slice & Bake Cookies
- Cranberry Orange Pancakes
- Cranberry Orange Cake
- Bakery-Style Cranberry Orange Scones
- Cranberry Orange Ricotta Cheesecake
Best Cranberry Orange Bundt Cake
Ingredients
For the Cake:
- 3 cups plus 1 Tablespoon (374g) all-purpose flour divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cardamom optional
- 12 ounces (340g) full-fat cream cheese room temperature
- 8 ounces (227g) unsalted butter room temperature
- 2 cups (398g) granulated sugar
- 2 teaspoons vanilla extract
- 2 teaspoons orange liqueur
- 5 large eggs room temperature
- 1/2 cup (113ml) orange juice
- 3 Tablespoons (40g) orange zest finely grated
- 2 cups cranberries fresh or frozen, if using frozen, do not thaw first
For the Orange Soaking Syrup:
- 1/3 cup (76ml) orange juice
- 1/2 cup (99g) granulated sugar
- 2 Tablespoons (28ml) orange liqueur
For the Glaze:
- 2 cups (228g) confectioners' sugar sifted
- 1/4 teaspoon salt
- 2 and 1/2 Tablespoons (35ml) orange juice more if needed
- 2 teaspoons orange liqueur
Garnish Ideas (Optional):
- sugared cranberries
- sugared rosemary
- orange zest
Instructions
For the Cake:
- Preheat the oven to 325°F. In a medium mixing bowl, whisk 3 cups of the flour (360g), the baking powder, salt, and cardamom together until well combined. Set aside until needed.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese on medium speed until smooth and creamy, about 1 minute.
- Gradually add in the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the vanilla extract and orange liqueur.
- Reduce the speed to medium, then add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Beat in the orange juice, and orange zest.
- Reduce the speed to low and add in the flour mixture, mixing just until combined. Turn off the mixer.
- In a medium bowl combine the cranberries and remaining flour (1 Tablespoon/14g), toss well to coat the cranberries in the flour. Using a rubber spatula, gently fold in the cranberries.
- Generously grease a 10-inch (12-cup) bundt pan, being sure to coat all of the nooks and crannies. I suggest using a non-stick baking spray that has flour in it, or greasing the pan with shortening or butter, then dusting it with flour. Scrape the cake batter into the pan and, using a rubber spatula, evenly smooth the top.
- Bake in the preheated oven for 65 to 68 minutes, OR until a cake tester inserted in the center of the cake comes out clean, or with a few moist crumbs attached.
- Cool cake in the pan, placed on a cooling rack, for 15 minutes, then carefully invert the cake onto the cooling rack.
- Slowly brush the warm orange soaking syrup all over the cake, top and sides, allowing it to sink in before adding more. Once all of the syrup has been added, set the cake aside to cool completely, about 2 hours.
For the Orange Soaking Syrup:
- In a medium saucepan, combine the orange juice and sugar. Bring to a simmer over medium heat and cook, whisking frequently, just until the sugar has completely dissolved.
- Remove from heat, whisk in the orange liqueur, and use as directed above.
For the Glaze:
- In a large liquid measuring cup or bowl, combine the sugar and salt. Whisk in the orange juice and orange liqueur, mixing until just combined. The mixture should be super thick and just barely pourable.
- If the glaze is too thick, add more orange juice, a teaspoon at a time. If the glaze is too thin, add more confectioners’ sugar, a tablespoon at a time.
- Drizzle the glaze over the cooled cake and let it set for 20 minutes. Slice and serve!
Garnish (Optional):
- Top with sugared cranberries, orange zest, and/or sugared rosemary before slicing and serving!
Hi Ashley…
I think this cake has exactly the combination of flavors I was looking for but I don’t have bundt shaped pan.
Would it work a regular cake pan (either rounded or rectangular) ?
I’m also wondering if butter could be replaced for coconut oil. If it could, would be same amount?
I hope you can answer my questions…
Thanks in advanced
Hi Ashley…
I think this cake has exactly the combination of flavors I was looking for but I don’t have bundt shaped pan.
Would it work a regular cake pan (either rounded or rectangular) ?
I’m also wondering if butter could be replaced for coconut oil. If it could, would be same amount?
I hope you can answer my questions…
Awesome recipe
Can I substitute fresh orange juice for orange liquer ? I could also mix it with some honey if that works better
Please advise!
Thanks
Hi
If in my town I don t find orange liquor what should I substitute?
Hi Ashley!
I made this yesterday and it turned out great. My whole family loved it! Thank you