There’s something truly magical about the delightful blend of tart cranberries and zesty orange, and this Cranberry Orange Cake embodies that vibrant duo in every moist, tender slice. Whether you’re looking for a centerpiece dessert for the holidays or simply craving a cozy bake with fresh, bright flavors, this cake is bound to steal the show. Each bite is bursting with juicy cranberries and fragrant orange, wrapped up in a buttery crumb that perfectly balances sweet and tangy. Get ready to fall in love with this irresistible treat!
Ingredients You’ll Need
A handful of everyday ingredients come together to make this irresistible cake, each one playing an important role in creating those signature flavors and textures. These pantry staples combine with citrus and berries to make a show-stopping dessert you’ll want to make all year long.
- All-purpose flour: Provides the structure for the cake while keeping it wonderfully soft.
- Baking powder: Gives the cake a beautiful lift and lightness to its crumb.
- Baking soda: Adds a touch of extra leavening for a tender, airy bite.
- Salt: Sharply enhances the bright flavors and keeps the sweetness balanced.
- Unsalted butter (softened): Creates a rich, moist texture that pairs beautifully with the citrus notes.
- Granulated sugar: Sweetens the cake and helps achieve a perfectly golden crust.
- Eggs: Bind everything together while adding richness and stability.
- Orange zest: Packs tons of real orange flavor without extra liquid—don’t skip this!
- Fresh orange juice: Lends natural citrus tang and keeps the cake ultra-moist.
- Vanilla extract: Rounds out the flavors, deepening the overall sweetness.
- Fresh or frozen cranberries (halved if large): Add juicy pops of tartness and a stunning color contrast.
- All-purpose flour (for tossing cranberries): Keeps the berries suspended evenly throughout the batter.
- Sour cream or plain Greek yogurt: Infuses the cake with extra moisture and a slight tang that complements the fruit.
How to Make Cranberry Orange Cake
Step 1: Prepare Your Pan and Preheat the Oven
Start by preheating your oven to 350°F (175°C). Take a moment to either grease and flour your 8-inch round or square cake pan, or simply line it with parchment paper. This quick prep step ensures an easy release later and keeps your lovely Cranberry Orange Cake from sticking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together 1 ½ cups of flour, baking powder, baking soda, and salt until well combined. This ensures that the leaveners are evenly distributed, giving your cake a consistent rise and tender crumb.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture becomes light and fluffy. This step is key for incorporating air, resulting in a soft, melt-in-your-mouth slice every time.
Step 4: Add Eggs and Flavorings
Beat in the eggs one at a time, mixing well after each. Drop in the orange zest, pour in the orange juice, and stir in the vanilla extract. The fragrances at this point will be so inviting you’ll want to linger a little longer!
Step 5: Add Sour Cream and Combine
Mix in the sour cream or Greek yogurt, ensuring everything comes together smoothly. This step gives your Cranberry Orange Cake its signature moist, luscious texture—don’t rush it!
Step 6: Incorporate the Dry Mixture
Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Overmixing can make the cake tough, so a light hand here keeps the crumb delicate and airy.
Step 7: Prepare and Fold in the Cranberries
Toss your cranberries with 2 tablespoons of flour to keep them from sinking to the bottom. Gently fold these gorgeous berries into the batter, being careful not to crush them, so every slice looks as lovely as it tastes.
Step 8: Bake to Golden Perfection
Pour the batter into your prepared pan and smooth the top with a spatula. Slide the pan into the oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Step 9: Cool and Decorate
Let your cake cool in the pan for about 10 minutes before gently transferring it to a wire rack to cool completely. For a final flourish, dust with powdered sugar or drizzle with an optional orange glaze for extra zing.
How to Serve Cranberry Orange Cake
Garnishes
A dusting of powdered sugar is delightfully simple and elegant, but if you’re feeling fancy, an orange glaze (just powdered sugar mixed with fresh orange juice) drizzled over the top will make your Cranberry Orange Cake sparkle. A few extra fresh cranberries or thin strips of orange zest make for an eye-catching—and edible—finishing touch!
Side Dishes
Pair your Cranberry Orange Cake with a scoop of vanilla ice cream for cozy contrast, or serve it alongside a dollop of lightly sweetened whipped cream. A cup of good tea or bold coffee complements the cake’s citrusy notes, making it a lovely treat for relaxed brunches or festive dinners alike.
Creative Ways to Present
Transform your Cranberry Orange Cake into a showstopper by slicing it into neat wedges and stacking them on a cake stand, or create an elegant dessert plate with a swirl of orange sauce. For special occasions, serve it warm with a drizzle of white chocolate or arrange individual squares atop citrus leaves for a fresh, seasonal touch.
Make Ahead and Storage
Storing Leftovers
After serving, simply cover any leftover cake tightly with plastic wrap or store it in an airtight container at room temperature for up to two days. If you’d like to keep it even longer, pop it in the fridge, where it will stay fresh and moist for four to five days.
Freezing
Cranberry Orange Cake freezes beautifully! Wrap individual slices or the whole cake tightly in plastic wrap and then aluminum foil before placing in the freezer. When properly stored, it will keep well for up to three months—perfect for making ahead for busy weekends or unexpected guests.
Reheating
To refresh your cake, allow it to come to room temperature if frozen. Feeling indulgent? Warm a slice in the microwave for about 10 seconds to bring back that fresh-from-the-oven softness and amplify all those lovely citrusy aromas.
FAQs
Can I use dried cranberries instead of fresh or frozen ones?
Yes, you can use dried cranberries if you’re in a pinch! For best results, soak them in warm water or orange juice for 10–15 minutes to plump them up before adding to the batter. This will help keep your Cranberry Orange Cake extra moist and flavorful.
Can I make the cake gluten free?
Absolutely! Just substitute your favorite 1-to-1 gluten free flour blend for the all-purpose flour. The cake will have a slightly different texture, but you’ll still get those delightful pops of cranberry and bright orange flavor.
Is it possible to make Cranberry Orange Cake vegan?
With a few swaps, yes! Use a plant-based butter and egg replacement (like flax eggs), and opt for a non-dairy yogurt. The cake might be a touch denser, but it will still deliver fabulous tart and citrusy notes.
Do I need to thaw frozen cranberries before using?
No need! Just toss the frozen cranberries with flour as directed and fold them right into the batter. They’ll bake up perfectly, adding bursts of flavor and vibrancy without bleeding into the cake.
Can I double the recipe for a larger crowd?
Definitely. Double all the ingredients and divide between two 8-inch pans, or use a larger 9 by 13-inch pan. Keep an eye on the baking time and check for doneness with a toothpick—the Cranberry Orange Cake is always a hit at parties!
Final Thoughts
This Cranberry Orange Cake never fails to brighten up the table and the mood—one slice is all it takes to turn a regular day into something special. Give it a try, share it with loved ones, and let the bright, tangy flavors bring some extra cheer to your own kitchen!
Print
Cranberry Orange Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful flavors of cranberry and orange with this moist and tangy Cranberry Orange Cake. Perfect for any occasion, this cake is a burst of citrusy freshness in every bite.
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon orange zest
- ½ cup fresh orange juice
- ½ teaspoon vanilla extract
- ½ cup sour cream or plain Greek yogurt
Additional:
- 1 cup fresh or frozen cranberries (halved if large)
- 2 tablespoons all-purpose flour (for tossing cranberries)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare the cake pan.
- Mix dry ingredients: Combine flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar: Beat butter and sugar until fluffy.
- Add wet ingredients: Mix in eggs, orange zest, juice, and vanilla.
- Combine the batter: Alternate adding dry ingredients and sour cream/yogurt to the wet mixture.
- Prepare cranberries: Toss cranberries with flour and fold into the batter.
- Bake: Pour batter into pan and bake for 40–45 minutes.
- Cool and serve: Let the cake cool before dusting with powdered sugar or glaze.
Notes
- Enhance with an optional orange glaze for added sweetness.
- Frozen cranberries work well without thawing.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
