Description
A moist, flavorful Bundt cake featuring bright orange zest and tart cranberries, topped with a rich and tangy vanilla cream cheese glaze. This forgiving recipe is perfect for holiday gatherings or everyday baking.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ½ cups (315g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup (240ml) buttermilk
- Zest of 2 large oranges (approx. 2 tablespoons)
- ¼ cup (60ml) fresh orange juice
- 1 ½ cups (150g) dried cranberries
- 1 tablespoon flour (for tossing cranberries)
- 4 ounces (113g) full-fat cream cheese, softened
- ¼ cup (57g) butter, softened
- 2 cups (240g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk or cream
Instructions
- Preheat oven to 350°F (175°C). Generously coat a 9-inch Bundt pan with softened butter, ensuring all crevices are covered, then dust with flour, tapping out excess.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar on medium-high speed until light and fluffy (3-4 minutes).
- Add eggs one at a time, beating well after each addition. Mix in 2 teaspoons of vanilla extract.
- Reduce mixer speed to low. Add dry ingredients in three parts, alternating with buttermilk and orange juice, starting and ending with dry ingredients. Mix until just combined.
- Fold in orange zest and flour-tossed dried cranberries using a rubber spatula.
- Pour batter into prepared pan and smooth top. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cake cool in pan for 10 minutes, then invert onto a cooling rack to cool completely.
- While cake cools, beat softened cream cheese and ¼ cup butter until smooth. Add sifted powdered sugar, 1 teaspoon vanilla, and 1 tablespoon milk. Beat until smooth and creamy, adding more milk if needed for consistency.
- Pour glaze over completely cooled cake. Let sit for 15 minutes before slicing to allow glaze to set.
Notes
Ensure all ingredients (butter, eggs, cream cheese) are at room temperature for best emulsification. Toss cranberries in flour before folding into batter to prevent sinking. Cool cake completely before glazing to prevent the glaze from melting into the cake. Can be stored at room temperature for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 42
- Sodium: 280
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 58
- Fiber: 1
- Protein: 5
Keywords: Bundt cake, cranberry orange cake, cream cheese glaze, autumn dessert, holiday baking, make-ahead dessert