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Cranberry Orange Cake Recipe
Ash Tyrrell

Cranberry Orange Cake Recipe

I made this cranberry orange cake 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.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 10
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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
  5. 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.
  6. 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.
  7. 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.