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Cranberry Orange Cake Recipe

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
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 12

Ingredients
 

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.