Cranberry Orange Bundt Cake
A Thanksgiving Showstopper
There’s something truly special about the flavors of cranberry and orange coming together, especially during the holiday season. This Cranberry Orange Bundt Cake is a perfect blend of tart and sweet, with fresh cranberries adding a juicy burst of flavor, balanced by the zesty freshness of orange. It’s an elegant, yet comforting dessert that brings warmth and cheer to any Thanksgiving table, capturing the essence of fall in every bite. The moist, tender cake paired with a light orange glaze is simply irresistible, making it a standout treat that your guests will be talking about long after the holiday is over.
Whether you’re looking for a new family favorite or hoping to impress with a beautiful homemade dessert, this Cranberry Orange Bundt Cake is a winning choice. The festive colors and vibrant flavors make it an ideal Thanksgiving dessert, and its beautiful presentation will add a charming touch to your table. So, gather your ingredients, warm up the oven, and let’s bake something unforgettable this holiday season. This cake isn’t just a dessert—it’s a celebration of the flavors and memories that make Thanksgiving so special.
Try some of our other recipes!
Easy Substitutions for Dietary Needs and Preferences
Whether you’re adapting this Cranberry Orange Bundt Cake for dietary needs or simply working with what you have on hand, here are some easy ingredient swaps to ensure your cake still turns out delicious:
Buttermilk Substitute: If you don’t have buttermilk, you can make a quick substitute by mixing 1 tablespoon of lemon juice or white vinegar with 1 cup of milk. Let it sit for 5 minutes to thicken slightly, and it’s ready to use.
Dairy-Free Option: For a dairy-free version, replace the buttermilk with almond milk mixed with a teaspoon of apple cider vinegar to achieve the same tangy flavor. You can also substitute the butter with a plant-based margarine or coconut oil in equal amounts.
Gluten-Free Option: To make this cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum. This will help the cake maintain its structure and texture without becoming crumbly.
Egg Substitute: For an egg-free version, replace each egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes until it thickens). This keeps the cake moist and helps bind the ingredients together.
Reduced Sugar: If you prefer a less sweet cake, you can reduce the granulated sugar by up to ¼ cup without significantly impacting the texture. Alternatively, try using coconut sugar for a more natural sweetness.
Cranberry Options: Fresh cranberries give the best tart flavor, but if they’re out of season, you can use frozen cranberries (no need to thaw) or dried cranberries. If using dried cranberries, soak them in hot water or orange juice for 10 minutes to soften, then drain before adding to the batter.
These substitutions allow you to adapt this Cranberry Orange Bundt Cake to suit different dietary needs and ingredient availability, ensuring everyone can enjoy a slice of this festive dessert.
Endless Possibilities: Cranberry Orange Bundt Cake Variations
Lemon Twist: For a refreshing twist, swap out the orange zest and juice with lemon. The lemon flavor adds a slightly sharper zing that pairs beautifully with cranberries, giving the cake a bright and tangy flavor profile.
Gluten-Free Option: Substitute the all-purpose flour with a high-quality gluten-free flour blend that includes xanthan gum to help maintain the cake’s structure. Your gluten-sensitive guests will appreciate a slice they can enjoy without compromise on texture or taste.
Nutty Addition: Add a handful of chopped walnuts or pecans to the batter for a bit of crunch. The nuts add a rustic texture and a warm, earthy flavor that complements the tart cranberries and citrusy orange.
Cranberry Sauce Drizzle: For extra cranberry flavor, make a quick cranberry sauce and drizzle it over the cake along with the orange glaze. This adds a beautiful, vibrant red topping and enhances the cake’s fruity flavor.
Chocolate Lovers’ Version: If you’re looking to make this cake a bit more decadent, add ½ cup of mini chocolate chips to the batter. The slight bitterness of dark chocolate pairs nicely with the tartness of cranberries.
Orange Cream Cheese Frosting: If you prefer a richer topping, swap out the orange glaze for a creamy orange-infused cream cheese frosting. This adds a luscious texture and a bit more sweetness, which balances the tart cranberries perfectly.
Mini Bundt Cakes: Instead of one large Bundt cake, use mini Bundt pans to create individual servings. These are perfect for holiday parties and make a lovely presentation. Just adjust the baking time to around 20-25 minutes or until a toothpick inserted in the center comes out clean.
Sugar-Free Alternative: For a healthier option, substitute the granulated sugar with a natural sweetener like stevia or monk fruit. This keeps the cake light and flavorful while reducing the sugar content.
These variations allow you to customize the Cranberry Orange Bundt Cake to suit different tastes and dietary needs, making it a versatile and adaptable recipe for any holiday gathering.
Cranberry Orange Bundt Cake
Equipment
- 1 Bundt Pan – for the cake's signature shape
- 1 Electric Mixer – for creaming the butter and sugar (a hand mixer or stand mixer works)
- Mixing Bowls – various sizes for dry and wet ingredients
- Measuring Cups and Spoons: For accurate measurement of ingredients.
- 1 Citrus Zester – to zest the orange for added flavor
- 1 Spatula – for folding ingredients and scraping the bowl
- 1 Whisk – for mixing dry ingredients together
- 1 Cooling Rack – to cool the cake after baking
- 1 Sifter – to dust flour in the Bundt pan to prevent sticking
- Toothpicks or Cake Tester – to check for doneness
- 1 Small Saucepan or Bowl – to prepare the glaze if heating is necessary (optional)
Ingredients
For the Cake:
- 2½ cups All-purpose flour
- 1½ tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 1 cup Unsalted butter, softened
- 1½ cups Granulated sugar
- 3 Large eggs
- 1 tbsp Orange zest (from about one large orange)
- 1 tsp Vanilla extract
- ½ cup Fresh orange juice
- 1 cup Buttermilk
- 1½ cups Fresh or frozen cranberries (no need to thaw if frozen)
For the Orange Glaze:
- 1 cup Powdered sugar
- 2-3 tbsp Fresh orange juice
- ½ tsp Orange zest
Optional Garnish:
- Fresh cranberries and orange slices
- A sprinkle of powdered sugar for a snowy effect
- Special Tip: Fresh cranberries offer the best tart flavor, but if they’re hard to find, frozen cranberries work well too. Just add them directly to the batter without thawing to keep the texture intact.
Instructions
- Preheat and Prepare the Pan:Preheat your oven to 350°F (175°C). Grease a Bundt pan thoroughly with butter or nonstick spray, ensuring you reach every nook and cranny to prevent sticking. Lightly dust with flour and tap out any excess.
- Mix the Dry Ingredients:In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps the cake rise evenly and gives it a tender crumb.
- Cream the Butter and Sugar:In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes. This aeration step is essential for a soft and moist cake.
- Add Eggs, Orange Zest, and Vanilla:Beat in the eggs one at a time, mixing well after each addition. Stir in the orange zest and vanilla extract, which add a bright and refreshing flavor.
- Incorporate the Orange Juice and Buttermilk:Reduce the mixer speed to low. Alternate adding the dry ingredients and the orange juice, starting and ending with the dry ingredients. Then, slowly add the buttermilk, mixing just until combined. Be careful not to overmix.
- Fold in the Cranberries:Gently fold in the cranberries with a spatula to evenly distribute them throughout the batter. They add a delightful tart burst in every slice!
- Pour and Bake:Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely.
- Prepare the Orange Glaze:In a small bowl, whisk together the powdered sugar, fresh orange juice, and orange zest until smooth and pourable. Drizzle the glaze over the cooled cake, letting it cascade down the sides.
- Garnish and Serve:Add a festive touch with a handful of fresh cranberries and orange slices on top. Finish with a dusting of powdered sugar for a snowy effect.
- Pro Tip: For a more intense orange flavor, try adding a few drops of orange extract to the glaze.
Notes
Storage and Make-Ahead Tips
One of the great things about this Cranberry Orange Bundt Cake is that it can be made ahead of time, making your Thanksgiving prep a little less hectic! Here’s how to store and keep it fresh:- Room Temperature: If you plan to serve the cake within a day or two, simply cover it with plastic wrap or store it in an airtight container at room temperature. It will stay moist and flavorful for up to 2 days on the countertop.
- Refrigeration: For longer storage, cover the cake tightly and place it in the refrigerator, where it will keep well for up to 5 days. Just be sure to let it come to room temperature before serving for the best texture and flavor.
- Freezing: If you want to prepare this cake well in advance, it freezes beautifully! Wrap the completely cooled cake in plastic wrap, followed by a layer of aluminum foil, and place it in an airtight freezer bag. It will keep in the freezer for up to 3 months. To serve, thaw the cake in the refrigerator overnight and bring it to room temperature before adding any glaze.
- Glaze Storage Tip: If you’re freezing the cake, wait to add the glaze until after it has thawed. This prevents the glaze from soaking into the cake and ensures it looks fresh and beautiful when served.
