Cranberry Orange Cake

One holiday season I had a basket of fresh cranberries and a few oranges sitting on the counter so I decided to bring them together in a cake and that’s how this cranberry orange cake came to life. The moment it came out of the oven the whole kitchen filled with the warm scent of citrus and spices then once I topped it with that ruby red glaze I knew it was going to be something special.

Now I make this cranberry orange cake anytime I want a dessert that’s both bright and cozy because it strikes the perfect balance between sweet and tart. The orange zest wakes up the flavor while the cranberries add juicy bursts in every bite so it’s a lovely cake for winter gatherings or just when you need a cheerful slice of sunshine on your plate.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• All-purpose flour – Provides the base and structure for the soft cake.
• Baking powder – Gives the cake a gentle rise and lightness.
• Salt – Enhances the citrus and berry flavors.
• Unsalted butter – Adds rich moisture and flavor to the crumb.
• Granulated sugar – Sweetens the batter and balances the tart cranberries.
• Eggs – Help bind everything and give the cake structure.
• Orange zest and juice – Add bright citrus flavor and a fresh twist.
• Plain yogurt or sour cream – Keeps the cake moist and tender.
• Fresh cranberries – Add tart bursts of flavor and a festive look.
• Powdered sugar – Used to make the glaze light and smooth.
• Orange juice – Combined with powdered sugar to create a citrusy glaze.

Tools You’ll Need

• 9-inch round cake pan – Perfect for baking this rustic yet elegant cake.
• Mixing bowls – Used for keeping dry and wet ingredients separate.
• Hand or stand mixer – Helps cream butter and sugar until fluffy.
• Microplane or zester – Essential for finely zesting the orange.
• Spatula – Useful for folding in cranberries gently.
• Cooling rack – Allows the cake to cool completely and evenly.
• Whisk – Great for making a smooth glaze without lumps.

Instructions

Step 1: Preheat the Oven

I start by preheating the oven to 350°F (175°C) then grease a 9-inch round cake pan and line the bottom with parchment paper for easy release.

Step 2: Mix Dry Ingredients

In a medium bowl I whisk together the flour baking powder and salt so everything is well combined.

Step 3: Cream Butter and Sugar

In a larger bowl I beat the butter and sugar until light and fluffy then I add the eggs one at a time followed by the orange zest and juice.

Step 4: Add Yogurt

I mix in the yogurt or sour cream which adds a creamy tang and helps create a tender crumb.

Step 5: Combine and Fold

I slowly mix in the dry ingredients just until combined then I fold in the fresh cranberries with a spatula being careful not to overmix.

Step 6: Bake the Cake

I pour the batter into the prepared pan smooth the top and bake for 35 to 40 minutes or until a toothpick comes out clean from the center.

Step 7: Cool the Cake

After baking I let the cake rest in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 8: Make the Glaze

I whisk powdered sugar and orange juice together until smooth and slightly thick then I drizzle it generously over the cooled cake.

Step 9: Garnish and Serve

I top the cake with extra fresh cranberries and a few pieces of orange zest for color and a festive finish before slicing and serving.

Tips

If you want to use dried cranberries instead of fresh just soak them in orange juice for 15 minutes to plump them up. I also sometimes add a pinch of cinnamon or cardamom for a spiced version and for a stronger citrus hit a little orange extract goes a long way in the glaze.

Ways to Serve

I love serving this cranberry orange cake with a warm cup of tea or coffee especially during the holidays. It also makes a great brunch cake or even a breakfast slice if you like something a little sweet to start the day and it pairs beautifully with whipped cream or vanilla yogurt.

Frequently Asked Questions

Can I use frozen cranberries in cranberry orange cake?

Yes just use them straight from the freezer and toss them in a little flour to prevent them from sinking.

How do I store cranberry orange cake?

Store it covered at room temperature for 2 days or refrigerate for up to 5 days.

Can I freeze this cake?

Absolutely! Freeze the cooled cake (unglazed) tightly wrapped for up to 2 months and add the glaze after thawing.

See You in the Kitchen

I hope you give this cranberry orange cake a try! It’s fresh festive and bursting with flavor and I’d love to hear how it turns out for you. Don’t forget to share your version and enjoy every vibrant bite!

Happy Cooking!

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