This Cranberry Orange Cake is a soft, tender dessert that combines tart cranberries and zesty orange flavor in every bite. It’s bright, flavorful, and perfect for holiday gatherings or as a winter treat. The citrusy aroma fills the kitchen, making it a cozy and festive bake.
Why You’ll Love This Recipe
I love how this cake strikes the perfect balance between sweet and tangy. The fresh cranberries give a burst of tartness, while the orange zest and juice add a citrusy brightness that lifts the entire cake. It’s moist, lightly dense, and just sweet enough to let the fruit flavors shine. It also looks beautiful on the table with its golden crumb and pops of red. I find it ideal for brunches, afternoon tea, or as a light holiday dessert.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking powder
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Baking soda
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Salt
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Unsalted butter (softened)
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Granulated sugar
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Eggs
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Fresh orange juice
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Orange zest
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Plain yogurt or sour cream
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Vanilla extract
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Fresh or frozen cranberries
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Optional: powdered sugar for dusting or a light orange glaze
Directions
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I preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan (or a loaf pan, depending on the look I want).
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In a bowl, I whisk together the flour, baking powder, baking soda, and salt.
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In a separate large bowl, I cream the butter and sugar together until it’s light and fluffy. Then I beat in the eggs one at a time.
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I stir in the orange zest, orange juice, yogurt (or sour cream), and vanilla extract.
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I gradually add the dry ingredients to the wet mixture and mix until just combined.
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I gently fold in the cranberries, being careful not to overmix.
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I pour the batter into the prepared pan and spread it evenly.
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I bake it for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
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Once baked, I let the cake cool in the pan for 10 minutes before transferring it to a wire rack. I sometimes dust it with powdered sugar or drizzle with a simple orange glaze once it’s cooled.
Servings and timing
This cake serves 8 to 10 people. It takes about 15 minutes to prepare and 40–45 minutes to bake, depending on the oven and pan size. I usually let it cool for 20–30 minutes before slicing.
Variations
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I swap the cranberries with raspberries or blueberries if I want a different berry flavor.
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For a nutty crunch, I sometimes add ½ cup of chopped walnuts or pecans to the batter.
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I make it dairy-free by using plant-based butter and yogurt.
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A glaze made with orange juice and powdered sugar adds a sweet finishing touch.
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If I want a more festive look, I top it with sugared cranberries.
Storage/reheating
I store the cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to 5 days. To freeze, I wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to 2 months. I thaw them at room temperature or gently warm slices in the microwave for about 15-20 seconds.
FAQs
What type of cranberries should I use for this cake?
I like using fresh cranberries for the best tart flavor and texture, but frozen cranberries also work well—no need to thaw them before mixing into the batter.
Can I use bottled orange juice?
Fresh orange juice adds the best flavor, especially when combined with fresh zest. If I don’t have fresh oranges, I make sure the bottled juice is 100% pure, with no added sugar.
Can I make this cake ahead of time?
Yes, I often bake it a day ahead and store it tightly wrapped at room temperature. The flavors deepen overnight, and it slices even better the next day.
How do I keep the cranberries from sinking to the bottom?
I toss the cranberries in a bit of flour before folding them into the batter. This helps suspend them throughout the cake as it bakes.
Is this cake overly sweet?
Not at all. I love how the tartness of the cranberries balances the sweetness, and the orange gives it a fresh citrus note. It’s lightly sweet, not overly sugary.
Conclusion
Cranberry Orange Cake is one of those desserts that feels special but doesn’t require a ton of effort. I love how vibrant, fresh, and festive it is, especially during the colder months. Whether for a holiday gathering or just a cozy weekend bake, it always brings a little brightness to the table.
