Cranberry Orange Cake Recipe

Cranberry Orange Cake Recipe

Zesty, fruity, and bursting with color, this Cranberry Orange Cake is the ultimate celebration of winter’s favorite duo — tart cranberries and sweet citrus. The bright orange flavor complements the ruby-red cranberries beautifully, creating a balance of sweet and tangy in every bite.

Whether you’re baking for a holiday gathering, weekend brunch, or simply craving something fresh and seasonal, this cake delivers moist texture, fragrant aroma, and just the right amount of festive flair. Pair it with a light orange glaze, a dusting of powdered sugar, or even whipped cream for a perfect finish.

Ingredients

For the Cake:

• 1 ¾ cups (220g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup (113g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 2 tbsp orange zest (from 2 large oranges)
• ½ cup (120ml) fresh orange juice
• ½ cup (120g) plain yogurt or sour cream
• 1 ½ cups (150g) fresh or frozen cranberries (do not thaw if frozen)
• 1 tbsp flour (for tossing cranberries)

For the Orange Glaze (Optional):

• ¾ cup (90g) powdered sugar
• 1–2 tbsp fresh orange juice
• ¼ tsp orange zest (optional)

Optional Garnish:

• Orange slices or zest
• Sugared cranberries
• Chopped pistachios for crunch
• Sprigs of fresh rosemary for decoration

How to Make Cranberry Orange Cake

Step 1: Preheat Oven and Prepare Pan

Preheat your oven to 350°F (175°C).

Grease and line a 9×5-inch loaf pan or an 8-inch round cake pan with parchment paper.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy (about 3–4 minutes).

Add eggs one at a time, beating well after each.

Mix in vanilla extract and orange zest.

Step 4: Add Wet Ingredients

Stir in the orange juice and yogurt. The mixture may look slightly curdled — that’s normal.

Step 5: Combine Wet and Dry

Add the dry ingredients to the wet in two batches, mixing just until combined. Do not overmix.

Step 6: Fold in Cranberries

Toss cranberries with 1 tbsp flour (to prevent them from sinking).

Gently fold them into the batter.

Step 7: Bake the Cake

Pour the batter into the prepared pan and smooth the top.

Bake for 45–55 minutes (loaf pan) or 35–40 minutes (round pan), until a toothpick inserted in the center comes out clean.

Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 8: Make and Drizzle the Glaze (Optional)

Mix powdered sugar with orange juice until smooth. Add zest if desired.

Drizzle over the cooled cake and let set before slicing.

Chef’s Notes

Fresh orange juice and zest make all the difference in flavor — avoid bottled juice.

Frozen cranberries are perfect; no need to thaw them. Just toss with flour before adding.

Yogurt or sour cream ensures a moist crumb. Don’t skip it!

Make it more festive by adding chopped walnuts, white chocolate chips, or candied ginger.

Use a bundt pan for a more dramatic presentation — just double the glaze!

Nutrition Information (Per slice, based on 10 servings)

Nutrient  Approximate Value

• Calories / ~300 kcal
• Carbohydrates / ~35 g
• Protein / ~4 g
• Fat / ~15 g
• Saturated Fat / ~8 g
• Sugar / ~22 g
• Fiber / ~2 g
• Sodium / ~200 mg

Note: May vary based on use of glaze or any add-ins.

Frequently Asked Questions (FAQs)

Can I use dried cranberries instead of fresh or frozen?

Yes. Use 1 cup of dried cranberries and soak them in warm orange juice or water for 10–15 minutes to plump them up before adding.

Can I make this cake gluten-free?

Absolutely. Use a 1:1 gluten-free baking flour in place of all-purpose flour. Be sure to check that your baking powder is also gluten-free.

Can I prepare the batter ahead of time?

It’s best to bake the batter right away once mixed. However, you can bake the cake a day ahead — it actually tastes better the next day as the flavors develop.

How should I store the cake?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring to room temperature before serving.

Can I freeze Cranberry Orange Cake?

Yes! Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge and glaze just before serving if desired.

Conclusion

This Cranberry Orange Cake is a joyful combination of vibrant citrus and tart berries. It’s simple to make, yet elegant and flavorful enough to impress your guests. Whether served at Christmas brunch, a springtime gathering, or simply alongside a cup of tea, this cake will add a burst of sunshine to any day.

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