Cranberry Orange Bundt Cake

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This Cranberry Orange Bundt Cake is so fluffy and moist! The bundt cake is flavored with orange zest and tart cranberries, and glazed in an amazing Grand Marnier-infused chocolate ganache.

Serve this winter dessert with my Pumpkin Spice Latte or Hot Chocolate for the ultimate Christmas treat!

Cranberry Orange Bundt Cake topped with chocolate ganache and orange slices.

Table Of Contents

Recipe Details
What You’ll Need
Ingredient Notes
Add-ins and Substitutions
How to Make Cranberry Orange Bundt Cake
Recipe Tips
FAQs
Serving Suggestions
Make This Recipe in Advance
More Festive Desserts!
Full Recipe Instructions

Recipe Details

This Cranberry Orange Bundt Cake is the perfect holiday dessert with its fruity flavors, liqueur-infused glaze, and beautiful presentation. I love bringing this cake to holiday parties and serving it throughout the season.

TASTE: The cake is buttery and rich with sweet-tart cranberries and orange zest. The chocolate glaze is infused with Grand Marnier for a hint of orange flavor.
TEXTURE: Airy, fluffy, and moist, this bundt cake has chewy cranberries throughout.
TIME: It takes 55 minutes to make.
EASE: This recipe is not hard at all. Just follow my step by step images to make a perfectly lovely dessert to serve this holiday season.

What You’ll Need

Ingredients for Cranberry Orange Bundt Cake: butter, sugar, baking powder, baking soda, cinnamon, salt, dried cranberries, oranges, cream, flour, and eggs.

Ingredients for chocolate ganache for Cranberry Orange Bundt Cake: chocolate chips, heavy cream, and Grand Marnier.

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 so good 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.

Steps to make Cranberry Orange Bundt Cake: whisk the eggs with sugar, then add the orange zest and melted butter.

Add heavy cream and combine dry ingredients. Then lightly whisk in the heavy cream. In a separate bowl, combine the 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.

Steps to make Cranberry Orange Bundt Cake: add heavy cream and sift in the flour, baking powder, baking soda, salt, and cinnamon, then pour the batter in the bundt pan.

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 to cool.

Steps to make Cranberry Orange Bundt Cake: add cranberries to the batter and then bake the bundt cake.

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.

Steps to make Cranberry Orange Bundt Cake: make the chocolate ganache by adding hot heavy cream and Grand Marnier to the chocolate chips, then stirring it and drizzling it on the bundt cake.

Recipe Tips

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.

FAQs

What is a bundt cake?

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.

How long should a Bundt cake cool before glazing?

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.

Cranberry Orange Bundt Cake topped with orange slices and ganache and sliced.

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.

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).

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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Dina

Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!