Cranberry Orange Cake Recipe

If a winter candle could turn itself into cake, this would be it. It’s bright and buttery with pops of tart cranberry, all wrapped in that cozy orange perfume that makes your whole kitchen smell like you know what you’re doing. It’s the kind of simple, snacky cake you can slide onto the table at brunch and then somehow it follows you right into dessert after dinner. Bonus: it looks like you fussed, but you didn’t.

My husband swears he’s “not a sweets person,” which is hilarious because he mysteriously slices off “just a sliver” every time he walks through the kitchen. Our kid calls the cranberries “jewels” and picks them out like treasure, then asks for another piece “with more jewels.” We baked this for friends last weekend, and someone tucked a slice into a napkin for the road—high praise around here. This has become that dependable, make-it-once-a-week cake that sits on the counter until it vanishes.

Kitchen Talk

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Sometimes the batter looks a little curdled after the juice goes in—don’t panic. It bakes up fine and fluffy. I learned the hard way that cranberries are like tiny rebels; they want to sink. A little toss in dry stuff helps, or just scatter a handful on top before baking so it still looks speckled and cute. One time I got wild and added a whisper of almond extract—10/10 with orange, but easy does it or it steals the show. For the glaze, I start thick and thin it drop by drop; the sweet spot is when it slowly ribbons off the spoon and actually clings to the cake instead of disappearing into it. Also, zest first, then juice. Ask me about the time I tried to zest a squeezed orange. Slippery chaos.

Shopping Tips

– Citrus: Choose heavy oranges with smooth, bright skin—the weight means juicy. Grab an extra for plenty of zest.
– Baking Basics (Flour/Sugar/Leaveners): Fresh baking powder matters; if it’s older than your last vacation, replace it. Aluminum-free keeps flavors clean.
– Dairy: Full-fat sour cream or Greek yogurt delivers that plush crumb. Low-fat works, but it won’t be as tender.
– Eggs: Large eggs behave best in baking. Let them lose their chill on the counter while you preheat.
– Fats & Oils: Unsalted butter gives you control over salt. Store it cold until go-time so it creams nicely.
– Sweeteners: Regular granulated sugar is perfect; a sprinkle of turbinado on top adds a pretty, crackly finish if you’re feeling extra.

Prep Ahead Ideas

– Zest and juice the oranges the day before; stash zest in a tiny sealed container and juice in a jar.
– Rinse and dry cranberries, then freeze in a single layer so they don’t clump. Use straight from frozen.
– Whisk dry ingredients together and keep in a sealed bag; it speeds things up so much.
– Line your pan with parchment and butter it earlier in the day—future you will cheer.
– Make the glaze base (powdered sugar + zest) ahead and add liquid right before drizzling for perfect consistency.

✔Time-Saving Tricks

– Use frozen cranberries—no chopping, no prep, and they bleed less.
– Microplane your zest right over the sugar and rub it in with your fingers; it extracts max flavor fast.
– Room-temp egg hack: put them in warm (not hot) water for a few minutes while you set up.
– Parchment sling = instant release and less cleanup. Worth the 20 seconds of cutting.
– Don’t rush the cool before glazing. Warm is fine; hot will make the glaze ghost into the cake.

✔Common Mistakes

– Overmixing equals tough cake. Once the flour goes in, be gentle and stop when it’s just combined.
– Bottled OJ tastes flat; fresh juice + zest is the whole point here.
– Cranberries all on the bottom? Toss a handful in dry ingredients and sprinkle some on top before baking.
– Dry edges happen when the pan is too dark or overbaked. If the top browns too fast, tent loosely with foil.
– Glaze too runny? Add more powdered sugar. Too thick? Drop in juice like… one drop at a time. It’s dramatic, I know.

What to Serve It With

– Lightly sweetened whipped cream with a pinch of vanilla or cardamom.
– Greek yogurt and a little honey for brunch vibes.
– Vanilla ice cream if you want a warm-and-cold situation—highly recommend.
– A simple citrus salad with mint to echo the orange and keep it fresh.

✔Tips & Mistakes

– Use a light-colored metal pan for even baking.
– Zest first, always. Then juice.
– If using dried cranberries, soak briefly in warm orange juice and pat dry.
– Let the cake cool before you slice or it can tear. I know it’s hard. Breathe.
– Taste your glaze; a pinch of salt wakes it right up.

✔Storage Tips

Counter for 2–3 days, wrapped or in a cake dome—stays super tender. Fridge for up to 5 days if your kitchen runs warm; bring to room temp or toast a slice and it’s basically a cranberry-orange doughnut. Freezer-friendly: wrap individual slices and freeze up to 2 months. Cold straight from the fridge is low-key amazing with coffee, no judgment.

✔Variations and Substitutions

– Swap sour cream with full-fat Greek yogurt; dairy-free? Use a thick coconut yogurt and a good vegan butter.
– Lemon instead of orange = a brighter, sharper cake. Add a pinch of vanilla to keep it cozy.
– Fold in white chocolate chips for a bakery-style treat; they mellow the cranberry tartness.
– Gluten-free 1:1 baking flour works—let the batter sit 10 minutes before baking for better hydration.
– Dried cranberries in a pinch: soak, pat dry, and reduce any extra sweetness in the glaze.
– Add a pinch of cardamom or cinnamon to the batter for a warm spice backbone.

Frequently Asked Questions

Cranberry Orange Cake Recipe

This cranberry orange cake is moist, bright, and full of citrus flavor, finished with a zesty orange glaze. Perfect for holidays or any winter gathering.

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Prep Time: 25 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 12

Ingredients

 

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Main Ingredients

• ▢ 0.75 cup unsalted butter, softened room temperature
• ▢ 1 cup granulated sugar
• ▢ 1.5 tbsp orange zest from about 2 oranges
• ▢ 1.5 tsp vanilla extract
• ▢ 2 each large eggs
• ▢ 0.75 cup sour cream or whole-milk Greek yogurt
• ▢ 0.5 cup orange juice freshly squeezed
• ▢ 2.25 cups all-purpose flour spooned and leveled
• ▢ 1.5 tsp baking powder
• ▢ 0.5 tsp baking soda
• ▢ 0.5 tsp fine salt
• ▢ 1.75 cups fresh cranberries, coarsely chopped if using frozen, do not thaw
• ▢ 1 tbsp all-purpose flour for tossing cranberries
• ▢ 0.5 cup chopped pecans or walnuts optional
• ▢ 1.25 cups powdered sugar for glaze
• ▢ 2.5 tbsp orange juice for glaze
• ▢ 0.5 tsp orange zest for glaze

Instructions

Preparation Steps

• Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment.
• Whisk 2¼ cups flour, baking powder, baking soda, and salt in a bowl; set aside.
• Toss chopped cranberries with 1 tbsp flour to coat; set aside.
• Cream butter and granulated sugar on medium speed until pale and fluffy, about 3 minutes.
• Beat in orange zest and vanilla until fragrant.
• Add eggs one at a time, mixing well and scraping the bowl after each addition.
• Stir sour cream and ½ cup orange juice together until smooth.
• Add dry ingredients in three additions, alternating with the sour cream mixture. Begin and end with dry. Mix just to combine.
• Fold in floured cranberries and nuts, if using. Spread batter into the pan and smooth the top.
• Bake 38–45 minutes, until a tester comes out with a few moist crumbs.
• Cool 10 minutes in the pan, then turn out onto a rack. Let cool completely.
• Whisk powdered sugar, 2½ tbsp orange juice, and ½ tsp zest into a thick, pourable glaze.
• Drizzle glaze over the cooled cake. Rest 10 minutes to set before slicing.

Notes

Variation: Add 1/2 cup white chocolate chips or swap the sour cream for whole-milk Greek yogurt. For a loaf cake, bake in a 9x5-inch pan for 50–60 minutes.

Storage: Keep covered at room temperature for 2 days or refrigerate up to 5 days. Glaze just before serving for the best presentation.

This recipe is an original creation inspired by classic Cranberry Orange Cake Recipe flavors. All ingredient ratios and instructions are independently developed.