cranberry orange cake

Cranberry Bundt Cake with a soft and moist crumb, orange glaze, and fresh cranberries. Cranberry Orange Cake is the perfect holiday dessert.

Cranberry Bundt Cake Recipe

eggs (room temperature)

sugar

Tbsp unsalted butter (melted (not hot))

olive oil oil

tsp vanilla extract

buttermilk (room temperature)

all-purpose flour

tsp baking powder

tsp baking soda

tsp salt

Tbsp orange

cranberries (rinsed, dried and tossed with 1/2 Tbsp flour)

Tbsp freshly squeezed orange juice (or to reach desired consistency)

orange

sugared cranberries (optional garnish)

Preheat oven to 350˚F with a rack in the center of the oven. Generously butter and flour a bundt pan, tapping out excess flour.

In a large mixing bowl, beat together eggs and sugar for 3 minutes on high speed, until pale in color.

Add olive oil, then melted butter, and finally vanilla extract, blending between each ingredient then mix in buttermilk until well blended.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt then mix the dry ingredients into the wet ingredients on low speed until no flour streaks remain.

Toss cranberries with 1/2 Tbsp flour and fold them into the batter along with 1 Tbsp orange zest.

Pour batter into prepared bundt pan. Bake at 350˚F for 55-60 minutes, or until a toothpick comes out mostly clean with some moist crumbs. Cool 15 minutes in pan then invert onto a wire rack and cool completely before drizzling with orange glaze.

How to Make Cranberry Bundt Cake:

In a small bowl, combine powdered sugar, freshly squeezed orange juice, and a bit of orange zest. Stir together until smooth. You should have a thick pourable consistency. Add more orange juice to thin out the glaze and more powdered sugar to thicken it up.

To Make the Orange Glaze:

https://www.youtube.com/watch?v=GXyIuQ4j5oM

This Cranberry Bundt Cake has a soft and moist crumb and is surprisingly easy to make. It's the perfect Christmas cake covered in a simple orange glaze and studded with Sugared Cranberries.
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/cranberry-bundt-cake/
► SUGARED CRANBERRIES RECIPE: https://natashaskitchen.com/sugared-cranberries/
► Vanilla Extract Recipe: https://natashaskitchen.com/vanilla-extract-recipe/

CRANBERRY CAKE INGREDIENTS:
►3 large eggs, room temperature
►2 cups granulated sugar
►12 Tbsp unsalted butter, melted (not hot) 
►1/3 cup light olive oil or canola oil
►2 tsp vanilla extract
►1 cups buttermilk, room temperature
►3 cups all-purpose flour
►1 tsp baking powder
►1/2 tsp baking soda
►1/2 tsp salt 
►1 Tbsp orange zest (from 1 orange), plus more for the glaze? 
►2 cups fresh cranberries (tossed with 1/2 Tbsp flour)

⭐️TOOLS, USED IN THIS VIDEO (affiliate):
►Original Bundt Cake Pan: https://amzn.to/33IHGDj
►KitchenAid  Hand Mixer: https://amzn.to/2VJBFSd
► Small Whisk: https://amzn.to/2JEGmud
►Glass Mixing Cups: https://amzn.to/3eNVBM8
►Citrus Zester: https://amzn.to/2JKTuxQ
►Oven Mittens: https://amzn.to/2Z8HD0b
► Glass Mixing Bowls: https://amzn.to/2zdfloW
►Large Whisk: https://amzn.to/2IrWJJL
►Cooling Rack: https://amzn.to/340Z6eH
►Wooden Citrus Reamer: https://amzn.to/2L4r7Lv
►Red Dutch Oven: https://amzn.to/2VBmhr0

ALWAYS IN MY KITCHEN (affiliate):
►Mk4 Thermometer: https://www.thermoworks.com/Thermapen-Mk4?tw=NK
►My Favorite Cutting Board: https://amzn.to/2Y4AmQC
►Hand Mixer: https://amzn.to/2xLQs36
►Favorite Blender: https://amzn.to/2XZ52ms
►Food Processor: https://amzn.to/32nToAY
►Glass Bowls: https://amzn.to/2XIqvfo
►Kitchen Scale: https://amzn.to/2XG9l1X
►Glass Storage Containers: https://amzn.to/2xMhXcN
►Knife Block Set: https://amzn.to/30gLuuO
►Our Dinnerware Set: https://amzn.to/2Ob2TPm
►My White Apron: https://amzn.to/2ZVrChv

⏱️TIMESTAMPS⏱️
0:00 Intro
0:35 Prepping bundt pan
1:06 Whisking wet ingredients
2:25 Whisking dry ingredients
2:56 Adding fresh cranberries & orange zest
4:14 How to bake a bundt cake
5:30 How to make the glaze
6:31 Decorating a bundt cake
7:02 Adding sugared cranberries
8:15 Taste Test

FOLLOW ME:
►INSTAGRAM: https://www.instagram.com/NatashasKitchen
►FACEBOOK: https://www.facebook.com/NatashasKitchen
►PINTEREST: https://www.pinterest.com/NatashasKitchen

CONNECT:
►WEBSITE: https://natashaskitchen.com
►ALL MY RECIPES: https://natashaskitchen.com/recipes/ 

💌Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
#natashaskitchen #dessert #bundtcake

Cranberry BUNDT CAKE (Easy Cranberry Orange Cake)

Loaded with fresh cranberries and packed with orange flavor, this Cranberry Orange Cake with cream cheese frosting is a hit for any occasion!

Cranberry Orange Cake

unsalted butter (room temperature)

orange (from

vanilla

milk (room temperature)

orange juice (fresh squeezed, from one large orange)

cranberries (heaping, coated in 1 Tbsp flour)

Tbsp orange zest

oz cream cheese (full fat, softened)

cranberries

orange (if desired)

thyme (if desired)

Preheat oven to 350F. Grease and flour three 8" cake rounds and line with parchment.

In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.

Using a stand mixer fitted with a paddle attachment, cream butter and orange zest until smooth. Add&nbsp;sugar and beat on med-high until pale and fluffy (approx 3mins).&nbsp;

Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.

Alternate adding flour mixture with milk &amp; orange juice, beginning and ending with flour (3 additions of flour and 2 of milk &amp; orange juice). Fully incorporating after each addition.

Toss cranberries in 1 Tbsp of flour. Gently fold cranberries into cake batter.

Spread batter evenly between the prepared pans and smooth the tops.

Bake for 25-30mins or until a toothpick inserted into the center comes out mostly clean.

Place cakes on wire rack to cool for 10mins then turn out onto wire rack.

Cranberry Orange Cake:

Beat butter and orange zest until smooth. Add cream cheese and beat until smooth and combined.

Slowly add in 5 cups powdered sugar (1/2 cup at a time). Add vanilla. Beat on med-high for 5mins. Reduce speed to low and beat for 2mins.

Cream Cheese Buttercream:

Place one layer of cake on a cake stand or serving plate. Top with approximately 1 cup of buttercream. Repeat with remaining layers and crumb coat the cake. Chill for 20mins.

Frost the top and sides of the cake with remaining frosting. Do a swirl on the sides and top using a large offset spatula.

Do a crown of cranberries on top and add orange slices and thyme sprigs if desired.

Assembly:

This moist Orange Velvet Cake is named for its soft, velvety texture. You will love this rich and refreshing dessert!

Orange Velvet Cake

oz cream cheese,

½ sticks unsalted butter, softened ((168 grams) unsalted butter, softened)

sugar ((400 grams))

cake flour- see Notes for substitution ((342 grams))

baking powder ((8 grams))

½ teaspoon baking soda ((3 grams))

salt ((3 grams))

milk ((175 grams))

vegetable oil (we used canola oil) ((54 grams))

Orange orange ((Optional))

Orange Extract

Orange Coloring Gel orange ((Optional))

unsalted butter (softened (339 grams))

oz cream cheese

vanilla extract ((4 grams))

orange extract ((4 grams))

salt ((2 grams))

Sugar

Orange Coloring Gel

Preheat the oven to 325 degrees F. Grease and flour three 8 inch pans. We like to line the bottom of our pans with circles of parchment paper.

In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt for 30 seconds and set aside.

In another bowl, combine the milk, vegetable oil, 1/2 cup concentrated orange juice (thawed), orange extract, and orange zest. Set aside.

In the bowl of your mixer, add the butter and softened cream cheese and mix at medium speed until smooth.

Gradually add the sugar and mix at medium speed for 2-3 minutes.

Add the room temperature eggs one at a time, mixing until the yellow of the yolk disappears. If using Orange Coloring Gel, you can add it now or any time during the mixing process.

With the mixer on low speed, alternately add the flour mixture and the milk mixture, beginning and ending with the flour mixture (We did 3 additions of the dry mixture, 2 additions of wet). Slightly increase the mixer speed just until combined.

Divide the batter between the three prepared pans.

Bake at 325 degrees F for 28-30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let cool for 5-10 minutes in the pans on a wire rack before turning out.

This recipe makes approximately 8 cups of batter. Works for cupcakes also (although there will be little to no dome).

Mix the softened butter on low to medium speed until softened and smooth.

Add the softened cream cheese to the butter, mixing at low to medium speed until smooth and well combined.

Add the vanilla and orange flavorings. Gradually add the powdered sugar beating on low speed until blended. Add coloring gel if you are tinting the frosting.

Continue to mix on low to medium speed until well combined and smooth.

Store in the refrigerator. If making the frosting in advance, allow to sit on the kitchen counter until it comes closer to room temperature. You may need to remix.

For the Orange Cream Cheese Frosting

Once the cake layers have cooled, place the first cake layer on a cake pedestal. Spread with orange cream cheese frosting, top with the next layer and repeat. Top with the third cake layer.

Frost with a thin layer of frosting. At this point I like to freeze the cake for 10 minutes before applying the final layer of frosting. Decorate however you like! We used a cake comb to create designs around the sides of the cake, and used a 1M piping tip for the top border.

Cream cheese frostings are softer than buttercream. If at any time it becomes too soft to easily decorate with, just pop it in the freezer for five or ten minutes to firm it up a bit.

This cake should be refrigerated. For optimal flavor and texture, remove the cake from the refrigerator a couple of hours before serving. This will allow the cake and frosting to warm and soften.

Assembly

My new favorite cake! This is my second time making it, and it’s already a family favorite.

I made this and it was beautiful. I don’t know if I did something wrong but mine seemed a little dry. The flavor is wonderful. The icing has great flavor.
Took a picture but couldn’t get it to look orange. It was a beautiful orange.

Is there some reason why this orange velvet cake cannot be baked in an aluminum 13x9x3 pan? I had a big failure and I’ve made many scratch cakes before. I ended up baking it for 35 minutes. A tooth pick came out clean and the cake was pulled away from the edges. But the cake was sunken in a big rectangle in the middle. The depression was at least 1” deep. I also put too much gel food coloring in, but that can be adjusted next time. I would like to make it again. Can you or others tell me what I did wrong.

Not as high as i hoped, so made another for more layers. But a winner on light spongy texture and taste. I used a orange juice syrup on the warm cake as extra moisture and taste- this one i will bake again and again.

What a lovely cake, light, beautifully flavoured, the orange really tastes, I cannot fault it, will be on my favourites list to be made often, thank you for the recipe.

Top 3 cranberry orange cake recipes from across the web

The most viewed cranberry orange cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cranberry Bundt Cake Recipe

Cranberry Orange Cake

Orange Velvet Cake

Top 3 cranberry orange cake recipes from across the web

The most viewed cranberry orange cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cranberry Bundt Cake Recipe

Cranberry Orange Cake

Orange Velvet Cake

The most viewed cranberry orange cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine