Cranberry Orange Cake Recipe
There’s just something magical about a Cranberry Orange Cake: it’s a celebration of bright citrus and tart berries, wrapped up in a soft, tender crumb that’s as welcoming at brunch as it is at a holiday table. Think lively pops of cranberry balanced perfectly with zesty orange — every slice is bursting with color, flavor, and a sense of occasion. Whether you’re serving it for a festive gathering or just treating yourself to a slice with afternoon tea, this Cranberry Orange Cake never fails to impress. Get ready to fall in love with a cake that truly feels like sunshine on a plate!
Ingredients You’ll Need
The beauty of this Cranberry Orange Cake is that it uses straightforward pantry staples to create an irresistibly flavorful treat. Each ingredient has its own important role, ensuring a cake that’s moist and fluffy with the perfect balance of sweetness and tang.
- All-purpose flour: The sturdy base for our cake, giving it body and structure while keeping it light.
- Baking powder & baking soda: These leavening agents guarantee a sky-high rise and airy crumb every time.
- Salt: Just a pinch enhances all the other flavors and brightens the sweetness.
- Unsalted butter (softened): Adds rich flavor and tenderness; let it come to room temp for easy creaming.
- Vegetable oil: Keeps the crumb super moist — the combo with butter gives the best of both worlds!
- Granulated sugar: Provides classic sweetness and helps whip air into the batter.
- Brown sugar: Lends subtle caramel notes for extra depth and softness.
- Large eggs: These bind everything together and add richness; use them at room temperature if you can.
- Orange zest: The secret to a fragrant, citrusy punch in every bite — don’t skip the zest!
- Freshly squeezed orange juice: Gives real orange flavor and extra moisture, brightening the cake wonderfully.
- Vanilla extract: A background note that rounds out all the flavors beautifully.
- Sour cream: Ensures a moist, tender crumb with a subtle tang that pairs perfectly with the cranberries.
- Fresh or frozen cranberries: These tart gems provide color, flavor, and festive flair — keep them frozen if using from the freezer.
- Flour (for tossing cranberries): Just a spoonful prevents cranberries from sinking to the bottom.
- Powdered sugar (for glaze): Melts into a dreamy glaze that adds sweetness on top.
- Orange juice (for glaze): Pulls the citrus theme together and gives the glaze its punchy flavor.
How to Make Cranberry Orange Cake
Step 1: Prepare Your Pan and Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Generously grease and flour a 9-inch round or bundt cake pan, making sure to cover every nook and cranny for easy release. A little extra attention here ensures your beautiful Cranberry Orange Cake will come out clean and picture-perfect.
Step 2: Mix Dry Ingredients
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This not only combines everything evenly but also helps aerate the flour, ensuring a light, delicate crumb in the finished cake.
Step 3: Cream Butter, Oil, and Sugars
In a large bowl, beat together the softened butter, vegetable oil, granulated sugar, and brown sugar until creamy and pale. This process takes a few minutes but is so worth it — you’re adding air to the batter, setting the stage for a tender, fluffy cake.
Step 4: Add Eggs and Flavors
One at a time, beat in the eggs to the sugar mixture, making sure each is fully incorporated before adding the next. Now stir in the orange zest, orange juice, and vanilla extract for a glorious burst of citrus fragrance. The kitchen will already start to smell incredible!
Step 5: Mix in Sour Cream
Add the sour cream and mix until silky and smooth. This important step gives the Cranberry Orange Cake its signature moist, melt-in-your-mouth texture and subtle tanginess.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet, stirring just until no flour streaks remain. Be careful not to overmix — you want a tender cake, not a tough one.
Step 7: Prepare and Fold in Cranberries
In a small bowl, toss the cranberries with a spoonful of flour. This simple trick helps keep those beautiful berries suspended throughout the cake. Gently fold the cranberries into the batter to distribute them evenly.
Step 8: Pour and Bake
Spread the luscious batter into your prepared pan, smoothing the top with a spatula. Slide it into the oven and bake for 45 to 55 minutes, or until your kitchen smells like pure joy and a toothpick inserted in the center comes out clean.
Step 9: Cool and Glaze
Let your Cranberry Orange Cake rest in the pan for about 10 minutes, then carefully turn it onto a wire rack to finish cooling. While it’s cooling, whisk together the powdered sugar and orange juice to make a smooth glaze, then drizzle it over the completely cooled cake for that lovely, glossy finish.
How to Serve Cranberry Orange Cake
Garnishes
For a picture-perfect presentation, try sprinkling some finely grated orange zest or a handful of sugared cranberries over the top. A light dusting of powdered sugar can also add a whimsical, snowy effect — just right for the winter or holiday season!
Side Dishes
This Cranberry Orange Cake is wonderful on its own, but it truly shines alongside a dollop of freshly whipped cream or a scoop of vanilla ice cream. You could even pair it with a bowl of Greek yogurt in the morning for a festive breakfast treat.
Creative Ways to Present
Take your cake to the next level by slicing it and layering it with orange-infused mascarpone or cream cheese in a trifle, or serve it as petite squares on a holiday dessert platter. Individual mini loaves also make adorable (and delicious!) edible gifts during the festive season.
Make Ahead and Storage
Storing Leftovers
After your Cranberry Orange Cake cools completely, wrap it tightly in plastic wrap or place it in an airtight container. It’ll keep wonderfully at room temperature for up to two days, and you can extend its freshness by storing it in the fridge for up to five days.
Freezing
To freeze, wrap the cooled (and unglazed) cake securely in plastic wrap and then a layer of foil. It’ll stay fresh in the freezer for up to three months. Simply thaw overnight in the refrigerator, then glaze before serving for best texture and flavor.
Reheating
If you love a warm slice, pop individual pieces in the microwave for 10-20 seconds. For a fresh-from-the-oven feel, you can also warm larger pieces or the whole cake (without glaze) in a 300°F oven for 10-15 minutes, just until gently heated through.
FAQs
Can I use dried cranberries instead of fresh or frozen?
Absolutely! If you use dried cranberries, just soak them in a bit of hot water or orange juice for 10-15 minutes to plump them up before folding into the batter. The cake will be slightly sweeter and less tart, but still delicious!
What kind of orange juice works best?
Freshly squeezed orange juice really amps up the citrus flavor and gives the Cranberry Orange Cake a natural brightness. If you’re in a pinch, store-bought juice works too, but go for a pulp-free variety for a smoother crumb.
Can I make this Cranberry Orange Cake gluten-free?
Yes, you can substitute a high-quality gluten-free all-purpose flour blend for the regular flour. Look for a 1:1 baking blend and double-check that your baking powder and baking soda are gluten-free as well.
How do I prevent the cranberries from sinking?
Tossing the cranberries in a bit of flour before adding them to the batter helps them stay suspended throughout the cake instead of sinking to the bottom. Gentle folding also helps keep the cranberries evenly distributed.
Is the glaze necessary?
The orange glaze ties everything together, but the Cranberry Orange Cake is plenty delicious even without it. If you’re short on time or prefer a less sweet finish, simply dust with powdered sugar or serve as is!
Final Thoughts
I can’t wait for you to try this Cranberry Orange Cake for yourself — it’s a wonderful way to celebrate the season and share a sweet, citrusy treat with those you love. Whether you’re a holiday baker or just looking for something new, this cake delivers vibrant flavor and pure joy in every slice. Happy baking!
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Cranberry Orange Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Cranberry Orange Cake is a delightful treat that perfectly balances the tartness of cranberries with the bright citrus flavors of orange. The moist cake with a hint of sour cream is topped with a sweet orange glaze, making it a perfect dessert for any occasion, especially during the holiday season.
Ingredients
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 tablespoon orange zest
- 1/2 cup orange juice (freshly squeezed if possible)
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 1/2 cups fresh or frozen cranberries (if frozen, do not thaw)
- 1 tablespoon flour (for tossing cranberries)
For the Glaze (optional):
- 1 cup powdered sugar
- 2–3 tablespoons orange juice
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease/flour a 9-inch round or bundt cake pan.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream wet ingredients: In a large mixing bowl, cream butter, oil, granulated sugar, and brown sugar. Add eggs one at a time, then mix in orange zest, orange juice, and vanilla extract. Stir in sour cream.
- Combine wet and dry: Gradually add dry ingredients to the wet mixture, stirring just until combined.
- Add cranberries: Toss cranberries with flour and fold gently into the batter.
- Bake: Pour batter into pan, smooth the top, and bake for 45–55 minutes.
- Glaze: Whisk powdered sugar and orange juice for glaze; drizzle over cooled cake.
- Cool and serve: Let the cake cool in the pan before transferring to a wire rack to cool completely.
Notes
- This cake can be made a day ahead and stored tightly wrapped.
- For extra texture, add 1/2 cup chopped walnuts or pecans to the batter.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 26g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
