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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Servings:
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.