Cranberry Orange Cake Recipe – Easy, Moist, and Bursting with Fresh Citrus Flavor
This Cranberry Orange Cake is the perfect combination of sweet citrus flavor and tart cranberries. Every slice is soft, moist, and packed with fresh orange flavor that pairs beautifully with juicy cranberries. The bright colors and delicious taste make it a wonderful dessert for holidays, brunches, family gatherings, and special occasions throughout the year.
The fresh orange juice and orange zest add a natural citrus flavor that keeps the cake light and refreshing. The cranberries provide little bursts of tartness that balance the sweetness of the cake and glaze. The result is a beautiful homemade cake that looks impressive but is surprisingly simple to make.
If you are searching for an easy cranberry orange cake recipe, a moist orange cranberry cake, or a festive dessert that everyone will enjoy, this recipe is a great choice. It is made with simple pantry ingredients and comes together with minimal effort.
If you love this recipe, check out my full collection of cranberry recipes for even more delicious ideas!
Why You Will Love This Cranberry Orange Cake Recipe
- Soft and moist cake texture
- Bright fresh orange flavor in every bite
- Tart cranberries balance the sweetness perfectly
- Easy ingredients that are easy to find
- Great for holidays, brunches, and celebrations
- Beautiful presentation without complicated decorating
- Can be made ahead of time
- Freezes well for future desserts
- Delicious with coffee, tea, or milk
- Perfect combination of citrus and berry flavors
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tbsp orange zest
- ¾ cup fresh orange juice
- ½ cup sour cream
- 2 cups fresh cranberries
For the Orange Glaze
- 1 cup powdered sugar
- 2 to 3 tbsp fresh orange juice
- ½ tsp orange zest
Ingredient Notes and Substitutions
Fresh Cranberries
Fresh cranberries provide the best texture and flavor. Their tart taste balances the sweetness of the cake. Frozen cranberries may also be used. Add them directly from the freezer without thawing.
Orange Juice
Freshly squeezed orange juice gives the cake the brightest citrus flavor. Bottled juice can be used if needed, but fresh juice creates a more vibrant taste.
Orange Zest
Orange zest adds concentrated orange flavor and aroma. Do not skip it if possible. Use only the orange part of the peel and avoid the bitter white pith underneath.
Sour Cream
Sour cream helps create a rich and tender cake. Plain Greek yogurt can be substituted in equal amounts.
Butter
Unsalted butter allows better control over the salt level in the recipe. If using salted butter, reduce the added salt slightly.
How to Make Cranberry Orange Cake
Prepare the Cake Pan and Oven
Preheat your oven to 350°F (175°C). Proper preheating ensures the cake bakes evenly from the moment it enters the oven.
Grease a 9-inch round cake pan or springform pan thoroughly with butter or nonstick spray. Line the bottom of the pan with parchment paper to prevent sticking and make removing the cake easier after baking.
Set the prepared pan aside while you make the batter.
Combine the Dry Ingredients
In a medium mixing bowl, add the flour, baking powder, baking soda, and salt.
Whisk the ingredients together for about 30 seconds until everything is evenly distributed. This step helps ensure the cake rises evenly and prevents pockets of baking powder or baking soda from forming in the finished cake.
Set the bowl aside.
Cream the Butter and Sugar
Place the softened butter and granulated sugar into a large mixing bowl.
Using an electric mixer, beat the mixture on medium speed for about 3 to 4 minutes. Continue mixing until the butter becomes pale, light, and fluffy.
This step is important because it creates air pockets that help produce a soft and tender cake texture.
Scrape down the sides of the bowl as needed to ensure everything mixes evenly.
Add the Eggs and Orange Flavor
Add the eggs one at a time, mixing well after each addition.
Once the eggs are fully incorporated, add the orange zest and fresh orange juice. Mix until combined. The batter may appear slightly curdled at this stage, which is completely normal.
The fresh orange juice and zest will infuse the cake with bright citrus flavor throughout every bite.
Add the Flour Mixture and Sour Cream
Add half of the flour mixture to the bowl and mix on low speed until just combined.
Next, add the sour cream and continue mixing until smooth.
Add the remaining flour mixture and gently mix until no visible dry flour remains.
Avoid overmixing the batter. Overmixing can develop too much gluten and create a dense cake instead of a soft and tender one.
Fold in the Cranberries
Add the fresh cranberries to the batter.
Using a rubber spatula, gently fold the cranberries into the mixture until they are evenly distributed throughout the batter.
Take care not to crush the berries. Keeping them whole helps create beautiful pockets of tart cranberry flavor throughout the cake.
Transfer the Batter to the Pan
Pour the batter into the prepared cake pan.
Use a spatula to spread the batter evenly into the corners and smooth the top. Because the batter is thick, take a moment to ensure it is distributed evenly for consistent baking.
Tap the pan gently on the counter once or twice to remove any large air pockets.
Bake Until Golden
Place the cake in the preheated oven.
Bake for 40 to 50 minutes or until the top is lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Avoid opening the oven frequently during baking, as sudden temperature changes can affect the cake’s rise.
Cool the Cake Completely
Remove the cake from the oven and place the pan on a wire cooling rack.
Allow the cake to cool in the pan for about 15 minutes. This resting period helps the cake set properly.
Carefully remove the cake from the pan and transfer it directly to the cooling rack. Allow it to cool completely before adding the glaze.
Adding glaze to a warm cake can cause it to melt and run off too quickly.
Prepare the Orange Glaze
In a small bowl, combine the powdered sugar, orange juice, and orange zest.
Whisk until completely smooth and lump-free.
If the glaze is too thick, add a small amount of orange juice. If it is too thin, add a little more powdered sugar until the desired consistency is reached.
The glaze should be thick enough to drizzle slowly over the cake.
Glaze and Serve
Once the cake has cooled completely, drizzle the orange glaze over the top.
Allow some of the glaze to flow naturally down the sides for a beautiful homemade appearance.
Let the glaze set for about 10 to 15 minutes before slicing.
Serve and enjoy.
Tips for the Best Cranberry Orange Cake
- Use room-temperature butter, eggs, and sour cream.
- Measure flour correctly using the spoon-and-level method.
- Use fresh orange zest for the strongest citrus flavor.
- Do not overmix the batter after adding the flour.
- Fold the cranberries in gently to prevent bursting.
- Allow the cake to cool completely before glazing.
- Check for doneness with a toothpick near the center.
- Store leftovers in an airtight container.
Variations and Add-Ins
- Add ½ cup chopped pecans for crunch.
- Add ½ cup chopped walnuts.
- Mix in ½ cup white chocolate chips.
- Add ¼ tsp cinnamon for warmth.
- Stir in a pinch of nutmeg.
- Sprinkle sliced almonds on top before baking.
- Add dried cranberries for extra texture.
- Top with sugared cranberries for a festive look.
What to Serve with Cranberry Orange Cake
- Freshly brewed coffee
- Hot tea
- Vanilla ice cream
- Whipped cream
- Fresh berries
- Orange slices
- Greek yogurt
- Holiday brunch dishes
- Hot chocolate
- Vanilla latte
Cranberry Orange Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
- In a large mixing bowl, beat the softened butter and sugar for 3 to 4 minutes until the mixture becomes light, fluffy, and pale in color.
- Add the eggs one at a time, mixing well after each addition. Stir in the orange zest and fresh orange juice until incorporated.
- Add half of the flour mixture and mix on low speed until just combined. Add the sour cream and mix until smooth. Add the remaining flour mixture and continue mixing until no dry flour remains.
- Using a rubber spatula, gently fold the cranberries into the batter until evenly distributed.
- Transfer the batter to the prepared cake pan and spread it into an even layer. Smooth the top with a spatula.
- Bake for 40 to 50 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Carefully remove from the pan and transfer to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, orange juice, and orange zest until smooth and pourable.
- Drizzle the glaze over the completely cooled cake, allowing it to run naturally down the sides.
- Let the glaze set for 10 to 15 minutes before slicing and serving.
Notes
- Frozen cranberries can be used without thawing.
- Fresh orange juice provides the best flavor.
- Do not overmix the batter.
- Store covered at room temperature for up to 2 days.
- Refrigerate leftovers for up to 5 days.
- Freeze individual slices for up to 3 months.
This Cranberry Orange Cake Recipe combines sweet orange flavor with tart cranberries to create a dessert that is both beautiful and delicious. The moist texture, bright citrus flavor, and simple orange glaze make it perfect for holiday gatherings, brunch tables, and everyday baking. Whether served with coffee, tea, or a scoop of vanilla ice cream, this easy orange cranberry cake is a recipe that is sure to become a favorite.
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