Cranberry orange is one of my combinations! Orange cranberry muffins are always my go-to at bakeries and I wanted to create a big sharable bundt cake with those same amazing flavors! This Orange Bundt Cake is light and fluffy with beautiful orange notes from juice and zest. It's topped with a tangy cranberry glaze that compliments the sweet cake perfectly!
Cranberries are a Thanksgiving staple in the US and why not switch things up and serve them in glaze form atop this bundt?! Plus, oranges are in season around the holidays! This cake is perfect for holiday baking and can be cut into at least 12 slices, so there's enough to go around the table.
Looking for another way to change up a classic Thanksgiving dish? Have your sweet potato casserole in cupcake form with these Sweet Potato Cupcakes with Toasted Meringue Frosting!
- Granulated sugar
- Vanilla extract
- Vegetable oil (or other neutral oil)
- Orange juice (100% - the only ingredient should be "orange juice")
- Orange zest from about 2 oranges
- All purpose flour
- Baking powder
- Cranberry juice (100% - the only ingredient should be "cranberry juice")
See recipe card below for quantities.
Substitutions & Variations
This recipe has not been tested with any substitutions. If you do replace any ingredients, please let us know how they turned out in the comments below!
As for variations, feel free to drizzle this orange bundt cake with something else! You could replace the cranberry juice with orange juice for an orange glaze, or you could even serve it without a glaze!
- You'll need a bundt pan to bake this cake in. The batter will fit in a 9-inch or 10-12 cup bundt pan.
- A hand mixer will also come in handy to whip up the egg whites and mix the batter together.
- The last special piece of "equipment" I'd recommend is baking spray that contains flour. Coat your bundt pan really well with this and don't miss any of the nooks and crannies! This will make sure that your bundt flips out of the pan perfectly.
Step by Step Instructions
Step One (Picture 1 above) - Separate the eggs and then whip the whites to stiff peaks with a hand mixer. This is when the whites hold their peaks after lifting the whisks out of them.
Step Two (Picture 2 above) - Mix together the egg yolks, sugar and vanilla extract until it's light and smooth. Stir in the oil, orange juice and orange zest. Then, sift and fold the dry ingredients into them.
Step Three (Picture 3 above) - Gently fold the stiff egg whites into the cake batter until everything is completely combined. Careful not to overmix or deflate the whites!
Step Four (Pictures 4-5 above) - Bake the cake in a well-greased bundt pan until a toothpick comes out of the middle clean.
Step Five (Picture 6 above) - Make the cranberry glaze by heating the cranberry and orange juices with sugar for about 10 minutes, then stir in the dissolved cornstarch to thicken it. Let it cool and then drizzle it on the cake and enjoy!
Tip: Use room temperature eggs and separate them very carefully! Any bit of yolk that gets into the whites could prevent them from reaching stiff peaks.
Of course! Just try to keep the pulp minimal. If you do use store-bought orange juice, make sure "orange juice" is the only ingredient.
This recipe is for a 9 inch or 10-12 cup bundt pan.
This could be because the pan wasn't greased well enough or it didn't have enough time to cool down in the pan!
For best results, store leftover cake unglazed in an airtight container for up to 4 days or in the freezer for up to 1 month. Glazed cake can also be stored at room temperature, but I recommend refrigerating the glaze separately and then heating it up a bit before drizzling it on leftover cake.
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Orange Bundt Cake with Cranberry Glaze
- 9-inch Bundt pan
- Non-stick baking spray with flour
- Cooling rack
- Hand mixer
- Mixing bowls
- Measuring spoons
Orange Bundt Cake
- 4 large eggs separated, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup vegetable oil or other neutral oil
- ⅔ cup 100% orange juice
- 2 tablespoons orange zest lightly packed (about 2 oranges)
- 2⅓ cups all-purpose flour
- ⅓ cup cornstarch
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅔ cup 100% cranberry juice
- ⅓ cup 100% orange juice
- ½ cup granulated sugar
- 1½ tablespoons cornstarch dissolved in 3 tablespoons of warm water
Orange Bundt Cake
- Separate the eggs so that the yolks are in a large bowl and the whites are in a medium bowl.
- Using a hand mixer, whip the egg whites until they reach stiff peaks (when you lift the whisks out of the whites, they should hold their shape and look like peaks). Set aside.
- With the hand mixer, mix the sugar and vanilla extract into the yolks until they're pale and combined well (1-2 minutes). Stir in the oil, orange juice and orange zest.
- In a small/medium bowl, whisk together the flour, cornstarch, baking powder and salt. Sift and fold them into the yolk mixture until the flour streaks disappear.
- Fold the egg whites into the yolk mixture until everything is combined well.
- Pour the cake batter into the prepared bundt pan and bake for 35-45 minutes (a toothpick inserted into the middle should come out clean).
- Let the cake cool in the pan for 10-20 minutes (or until the pan is cool enough to touch) and then carefully flip the cake over onto a cooling rack.
- In a medium saucepan, whisk the cranberry juice, orange juice and sugar over medium/low heat. Let it simmer for ~10 minutes (stirring occasionally) and then turn off the heat and stir in the dissolved cornstarch mixture. The glaze should thicken slightly.
- When the glaze and cake have both cooled completely, drizzle the glaze over the cake or serve the glaze individually with each slice.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.