This Cranberry Orange Bundt Cake is very soft and moist! It has a delicious orange zest and tart cranberry flavor, and it’s covered with a delightful Grand Marnier-infused chocolate ganache.
This dessert is perfect for the winter season and you can serve it with a Pumpkin Spice Latte or Hot Chocolate for a delightful Christmas treat!
Recipe Details
The Cranberry Orange Bundt Cake is a great holiday dessert with its fruity flavors, liqueur-infused glaze, and beautiful presentation. It’s ideal for holiday parties and throughout the season.
- TASTE: The cake has a rich buttery taste with sweet-tart cranberries and orange zest. The chocolate glaze is infused with Grand Marnier for a hint of orange flavor.
- TEXTURE: This bundt cake is airy, fluffy, and moist, with chewy cranberries throughout.
- TIME: It takes 55 minutes to make.
- EASE: This recipe is not difficult at all. Just follow the step-by-step images to create a lovely holiday dessert.
What You’ll Need
Ingredient Notes
- Eggs– These act as binders, but also add wonderful lightness and fluffiness to the cake.
- Butter- Unsalted please. This gives the cake a rich, buttery finish.
- Heavy cream- 36% fat will provide richness in the cake and the ganache.
- Orange zest- For fresh orangey flavor.
- Cinnamon- This adds warm, spicy flavor.
- Baking powder + Baking soda- Together, they balance out any acidity to create a fluffy, airy texture in the bundt cake.
- Dried cranberries- For chewy sweetness that will taste great with the orange.
- Grand Marnier- This orange liqueur will flavor the chocolate ganache.
Add-ins and Substitutions
- Substitute another liqueur- Try this recipe with a ganache flavored with Chambord (raspberry), Licor 43 (vanilla), Frangelico (hazelnut), or Limoncello (lemon).
- Add orange juice- For added flavor, use a few tablespoons of store-bought or hand squeezed orange juice to the cake batter.
- Substitute different fruits- Make this with dried cherries, raisins, apricots, or plums. Or you can use fresh cranberries or sugared cranberries.
- Add sour cream- Using sour cream will increase the moisture and tangy flavor in the cake.
How to Make Cranberry Orange Bundt Cake
- Combine the eggs and sugar. In a large bowl, combine the eggs with an electric mixer until they become foamy. Then add in the sugar and mix on high for another minute.
- Add the zest and butter. Now add the orange zest to the eggs, then add the melted butter and mix just until combined.
- Add heavy cream and combine dry ingredients. Then lightly whisk in the heavy cream. In a separate bowl, combine the salt, cinnamon, baking powder, baking soda, and flour.
- Sift the dry ingredients into the batter. Sift the dry ingredients into the eggs and gently fold them in. Prepare a bundt pan by coating the inside with nonstick spray, then pour the batter in.
Pro Tip: Use a whisk to fold the dry ingredients in so they don’t clump up and you don’t flatten the airy batter.
- Add the cranberries and bake. Now sprinkle the dried cranberries on top and lightly press a few of them in with a spatula. Bake at 350 degrees Fahrenheit for 40 minutes. Place on a wire rack
- Make the chocolate ganache – Add the chocolate chips to a bowl, and pour the hot heavy cream and Grand Marnier over them. Let it sit for about a minute, then stir it until it becomes smooth.
- Cool and add the ganache – Once the cake had cooled, pour the chocolate ganache over the bundt cake.
- Add the cranberries on top – You just have to press a few in, leaving the others on top. They will sink a little during the baking process.
- Grease it up – Make sure you use a nonstick bundt cake pan and generously spray it with non-stick spray before you pour the cake batter in.
- Don’t flip it right away – Give the baked bundt cake about 15 minutes for it to cool and settle, then flip it onto a cooling rack in one fluid motion.
- Use hot heavy cream – When making the ganache, make sure the cream is hot so that it melts the chocolate chips. This helps it melt smoothly without scorching.
- Cookies: Pair a slice of this cake with some Linzer Cookies with Raspberry Jam, Double Chocolate Cookies (VIDEO), Lemon Macarons, or Easy Cream Cheese Cookies.
- Pies/Tarts: Serve this bundt cake with Cherry Cobbler, Pear Tart, Homemade Apple Pie in a Homemade Pie Crust, or Bakewell Tart.
- Sweet treats: Serve it alongside some Apricot Rugelach (VIDEO), Chocolate Covered Dates, Candied Pecans, or Coffee Chocolate Mousse.
- Coffee: Enjoy this Cranberry Orange Bundt Cake with a Pumpkin Spice Latte, Iced Caramel Macchiato, Iced Matcha Latte, or Caramel Frappuccino (Starbucks Copycat).
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Recipe Tips
FAQs
A bundt cake is a cake baked in a bundt pan, which has a ring shape to it. Bundt cakes can vary from chocolatey, fruits, or even savory.
After your bundt cake has cooled for about 10-20 minutes in the pan, remove it and let it cool for about 10 more minutes before glazing. This ensures that the cake is cool enough not to melt the glaze.
Serving Suggestions
This Cranberry Orange Cake is deliciously moist with aromatic orange and sweet-tart cranberries. The ganache glazed cake is great with coffee, cookies, pie, or other sweet treats.
Make This Recipe in Advance
Make ahead: You can bake this bundt cake ahead of time and store it at room temperature, covered, until you’re ready to glaze it.
Storing: Store this Cranberry Orange Bundt Cake in an airtight container or covered with plastic wrap at room temperature for up to 5 days.
Freeze: It’s best to freeze this cake once it’s cooled but before the ganache is added to it. Wrap it tightly with foil and plastic wrap, or cut it and store it in freezer ziplock bags. It will keep for up to 3 months.
More Festive Desserts!
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Full Recipe Instructions
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Cranberry Orange Bundt Cake
Print
“` Pin Rate
10
456kcal
Ingredients
Ingredients for the bundt cake:
- 5 eggs
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6 tbsp unsalted butter
