1. Preheat and Prepare the Pan:

Preheat your oven to 350°F (175°C), placing the oven rack in the lower third of the oven. This position ensures even baking and prevents the top of the cake from browning too quickly. While the oven heats up, prepare your Bundt pan. Grease a 9-inch (10-12 cups volume) Bundt pan generously with baking spray. If you prefer, you can also grease the pan with butter and lightly flour it. Proper greasing is essential to prevent the cake from sticking when you invert it later. For an extra precaution, you can line the center hole of the Bundt pan with a parchment paper circle to ensure the cake slides out without issues.

2. Mix the Dry Ingredients:

In a large mixing bowl, sift together the all-purpose flour, corn starch, salt, baking powder, and baking soda. Sifting not only breaks up any clumps but also ensures that the dry ingredients are evenly distributed. This is crucial for achieving a consistent texture in the cake. After sifting, set the dry ingredients aside, and move on to the next step.

3. Cream the Butter and Sugar:

In another large mixing bowl, cream the softened butter for about 1 minute using an electric mixer on medium speed. The goal is to make the butter light and fluffy. Then, add the sugar in increments, continuing to cream the mixture for an additional 4-5 minutes. This step is essential for creating the cake’s light texture, as the creaming process helps to incorporate air into the butter, making the cake tender.

4. Add the Eggs, Vanilla, Orange Zest, and Juice:

Next, add the eggs one at a time, beating well after each addition. It’s important that the eggs are at room temperature, as this helps them blend into the batter more easily and ensures a smooth mixture. Once all the eggs are incorporated, add the vanilla extract, freshly grated orange zest, and orange juice. The orange zest adds an aromatic fragrance to the batter, infusing it with a refreshing citrusy flavor that pairs perfectly with the cranberries.

5. Incorporate the Dry Ingredients and Sour Cream:

Now, it’s time to add the sifted dry ingredients to the wet mixture. Start by adding half of the dry ingredients, mixing until just combined. Be careful not to overmix, as this could result in a dense cake. After the first addition of dry ingredients, add the sour cream, which will make the cake extra moist and tender. Once the sour cream is fully incorporated, add the remaining dry ingredients and mix until just combined. Again, be mindful not to overmix, as this can affect the texture of the cake.

6. Fold in the Cranberries:

Once your batter is ready, it’s time to fold in the cranberries. Using a rubber spatula, gently fold the cranberries into the batter, taking care not to break them up. The cranberries should be evenly distributed throughout the batter. They’ll add little bursts of tartness that contrast beautifully with the sweet, citrusy cake.

7. Transfer the Batter to the Prepared Pan:

After folding in the cranberries, transfer the batter to the prepared Bundt pan. Use a spatula to spread the batter evenly across the pan, ensuring that it reaches all the nooks and crannies. You can give the pan a gentle tap on the counter to release any air bubbles, which will help the cake bake evenly.

8. Bake the Cake:

Place the Bundt pan in the preheated oven and bake for 45-60 minutes, depending on your oven. Start checking the cake at the 45-minute mark by inserting a toothpick into the center of the cake. If the toothpick comes out clean or with just a few moist crumbs attached, the cake is done. Keep in mind that the baking time may vary slightly depending on the size of your Bundt pan and the type of oven you’re using, so it’s always best to check early to avoid overbaking.

9. Cool the Cake:

Once your cake is fully baked, allow it to cool in the pan for about 10 minutes. After that, carefully invert the pan onto a wire rack to release the cake. Let the cake cool completely on the wire rack before frosting. It’s important to allow the cake to cool thoroughly to avoid the frosting melting when it’s applied.

10. Prepare the Cream Cheese Frosting:

While the cake cools, you can prepare the frosting. In a medium-sized bowl, beat together the softened butter and cream cheese until smooth and creamy. Add the vanilla extract and a pinch of salt, and continue to beat until fully combined. Gradually add the powdered sugar, a little at a time, mixing well between each addition. If the frosting is too thick, you can add 1-2 tablespoons of milk to reach your desired consistency. If it’s too thin, simply add a bit more powdered sugar to thicken it.

11. Frost the Cake:

Once the cake has cooled completely, it’s time to frost it. Using a spoon or an offset spatula, spread the cream cheese frosting generously over the top of the cake. The creamy frosting complements the tartness of the cranberries and the citrusy flavor of the orange cake, creating a rich and balanced dessert.

12. Garnish and Serve:

For an extra touch of elegance, garnish the cake with sparkling cranberries and a sprinkle of fresh orange zest. The sparkling cranberries not only add a beautiful visual element but also provide a burst of sweetness that contrasts perfectly with the tartness of the cake. The fresh orange zest enhances the citrus flavor, rounding out the entire dessert. Let the frosting set for a few minutes before slicing and serving.