I made this Cranberry Orange Cake Recipe on a cozy afternoon when I wanted something bright and comforting at the same time. The smell of fresh orange zest baking with tart cranberries filled my kitchen instantly. I love how this cake feels simple but tastes bakery-special with very little effort.
After testing and tasting a few slices (for quality control, obviously), I knew this was a recipe worth sharing. If you enjoy fresh citrus flavors balanced with just the right sweetness, this one’s for you. You can also enjoy similar creative desserts like Oreo Sushi Recipe for a fun twist on treats.
Ingredients
A quick look at the ingredients shows how simple pantry staples turn into something truly special. Each one plays an important role in flavor and texture.
All-purpose flour – 2 cups: Provides structure to the cake. Spoon and level the flour to avoid a dense texture.
Baking powder – 2 teaspoons: Helps the cake rise and keeps it light. Make sure it’s fresh for best results.
Salt – ½ teaspoon: Balances sweetness and enhances the citrus flavor.
Unsalted butter – ½ cup (room temperature): Adds richness and moisture. Room-temperature butter creams better with sugar.
Granulated sugar – 1 cup: Sweetens the cake while letting the cranberries stay slightly tart.
Eggs – 2 large: Bind the ingredients and give the cake structure. Room-temperature eggs mix more evenly.
Fresh orange zest – 1 tablespoon: This is where the bold orange flavor comes from. Always zest before juicing.
Fresh orange juice – ½ cup: Adds moisture and natural citrus sweetness. Fresh juice tastes brighter than bottled.
Vanilla extract – 1 teaspoon: Rounds out the flavors and adds warmth.
Milk – ½ cup: Keeps the crumb soft and tender. Whole milk works best.
Fresh cranberries – 2 cups: Provide tart pops of flavor. Fresh cranberries hold their shape better than frozen. You might also like fruity recipes such as Frozen Candy Grapes Recipe for a refreshing snack.
Note: This recipe makes one 9-inch cake and serves 8–10 people comfortably.
Variations
This cranberry orange cake is easy to customize based on your needs or cravings. For a dairy-free version, swap butter with plant-based butter and use almond or oat milk. To reduce sugar, you can replace half the granulated sugar with a natural sweetener alternative that measures cup-for-cup. For extra texture, fold in chopped walnuts or pecans. If you love warm spices, a pinch of cinnamon or cardamom pairs beautifully with orange and cranberry.
Cooking Time
Here’s how much time you’ll need from start to finish.
- Prep Time: 15 minutes
- Cooking Time: 40–45 minutes
- Total Time: About 1 hour
Equipment You Need
Having the right tools makes the process smooth and stress-free.
- Mixing bowls – for dry and wet ingredients
- Hand mixer or stand mixer – to cream butter and sugar evenly
- Microplane or zester – for fresh orange zest
- Citrus juicer – to extract fresh orange juice
- 9-inch cake pan – for baking the cake evenly
- Parchment paper – prevents sticking and makes removal easy
How to Make Cranberry Orange Cake?
Prepare the Oven and Pan
Start by preheating your oven to 350°F (175°C). I always line my cake pan with parchment paper and lightly grease it to ensure the cake releases cleanly. This small step saves a lot of stress later.
Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. This helps distribute the leavening evenly so the cake rises properly. I like setting this aside so it’s ready when needed.
Cream Butter and Sugar
In a large bowl, beat the butter and sugar until light and fluffy. This step adds air to the batter, which creates a softer crumb. Take your time here—it makes a difference.
Add Eggs and Flavorings
Beat in the eggs one at a time, mixing well after each. Then add the orange zest, orange juice, and vanilla extract. The batter will smell amazing at this stage.
Alternate Dry Ingredients and Milk
Add the flour mixture in batches, alternating with milk. Mix gently and stop as soon as everything is combined. Overmixing can make the cake dense.
Fold in Cranberries
Gently fold in the fresh cranberries using a spatula. I like to coat them lightly in flour so they don’t sink to the bottom during baking.
Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool before serving.
Additional Tips for Making This Recipe Better
After making this cake a few times, I picked up some helpful tricks that really elevate it.
- I always use fresh cranberries because they keep their shape and flavor better.
- I zest the orange directly over the bowl to catch all the fragrant oils.
- I let the cake cool completely before slicing so it holds together nicely.
- I sometimes dust powdered sugar on top for a simple but elegant finish.
How to Serve Cranberry Orange Cake?
This cake is lovely on its own, but I enjoy serving it with a little extra flair. A light dusting of powdered sugar makes it look bakery-worthy. For gatherings, I add fresh cranberries and orange slices on the side for color. It pairs beautifully with coffee, tea, or even a dollop of lightly sweetened whipped cream for dessert.
Nutritional Information
Here’s a general idea of what each slice offers. Values may vary slightly based on ingredients used.
- Calories: Approximately 280 per serving
- Protein: Around 4 grams
- Carbohydrates: About 38 grams
- Fat: Roughly 12 grams
Make Ahead and Storage
Make Ahead
I often bake this cake a day in advance because the flavors deepen overnight. Once cooled, I wrap it tightly and keep it at room temperature.
Storage
Store leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days.
Freezing and Reheating
This cake freezes well. Wrap slices individually and freeze for up to 2 months. Thaw at room temperature and warm slightly if desired.
Why You’ll Love This Recipe?
There are so many reasons this cranberry orange cake keeps showing up in my kitchen.
- It’s easy to make with simple ingredients and no complicated steps.
- The balance of tart cranberries and sweet orange is incredibly satisfying.
- It works for brunch, dessert, or a holiday table with minimal effort.
- The recipe is flexible, so you can adapt it to different dietary needs.
If you’re looking for a cake that feels fresh, comforting, and special all at once, this cranberry orange cake truly delivers.
Cranberry Orange Cake Recipe
Ingredients
Method
- Start by preheating your oven to 350°F (175°C). I always line my cake pan with parchment paper and lightly grease it to ensure the cake releases cleanly. This small step saves a lot of stress later.
- In a medium bowl, whisk together flour, baking powder, and salt. This helps distribute the leavening evenly so the cake rises properly. I like setting this aside so it’s ready when needed.
- In a large bowl, beat the butter and sugar until light and fluffy. This step adds air to the batter, which creates a softer crumb. Take your time here—it makes a difference.
- Beat in the eggs one at a time, mixing well after each. Then add the orange zest, orange juice, and vanilla extract. The batter will smell amazing at this
- Add the flour mixture in batches, alternating with milk. Mix gently and stop as soon as everything is combined. Overmixing can make the cake dense.
- Gently fold in the fresh cranberries using a spatula. I like to coat them lightly in flour so they don’t sink to the bottom during baking.
- Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool before serving.
Notes
- I always use fresh cranberries because they keep their shape and flavor better.
- I zest the orange directly over the bowl to catch all the fragrant oils.
- I let the cake cool completely before slicing so it holds together nicely.
- I sometimes dust powdered sugar on top for a simple but elegant finish.
