Cranberry orange cake is a bright, festive dessert that’s bursting with flavor in every bite. The tart cranberries pop against the sweet, citrusy base, and the orange zest brings a fresh aroma that fills the kitchen as it bakes. I love making this cake during the colder months, especially around the holidays—it’s cozy, colorful, and incredibly satisfying.
Why You’ll Love This Recipe
I love this recipe because it’s both simple and stunning. The cranberries give the cake a beautiful, natural contrast, while the orange adds a light, fresh flavor that keeps it from feeling too heavy. It’s perfect for gifting, sharing at gatherings, or enjoying with a warm cup of tea. Whether I serve it as a dessert or a brunch treat, it’s always a hit.
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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Salt
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Unsalted butter, softened
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Granulated sugar
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Eggs
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Orange zest
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Orange juice (fresh-squeezed for best flavor)
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Sour cream or Greek yogurt (for moisture)
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Vanilla extract
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Fresh or frozen cranberries (if frozen, don’t thaw)
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Optional: powdered sugar for glaze, additional orange juice for mixing
Directions
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I preheat the oven to 350°F (175°C) and grease a loaf pan or 9-inch round pan.
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In a bowl, I whisk together the flour, baking powder, and salt.
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In a separate mixing bowl, I cream the butter and sugar until light and fluffy.
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I beat in the eggs one at a time, then stir in the orange zest, orange juice, vanilla, and sour cream.
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I gently fold the dry ingredients into the wet mixture until just combined.
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I toss the cranberries in a little flour (to keep them from sinking) and fold them into the batter.
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I pour the batter into the prepared pan and smooth the top.
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I bake for 45–55 minutes, or until a toothpick comes out clean from the center.
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I let the cake cool before drizzling with a simple orange glaze made from powdered sugar and orange juice, if using.
Servings and timing
This recipe makes 8–10 servings.
Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hour 5 minutes
Variations
Sometimes I add chopped walnuts or pecans for a little crunch. I’ve also turned this into muffins by dividing the batter into a muffin tin and baking for 18–22 minutes. If I want a richer version, I use a bit of cream cheese in the glaze, or add a cinnamon swirl through the middle for a cozier flavor twist.
storage/reheating
I store the cake at room temperature for up to 3 days, covered tightly. For longer storage, I refrigerate it for up to 5 days or freeze slices wrapped in plastic for up to 2 months. To reheat, I microwave a slice for 10–15 seconds or let it come to room temperature.
FAQs
Can I use dried cranberries?
Yes, I soak them in warm water or orange juice for 10–15 minutes first so they stay soft and juicy in the cake.
Can I make this gluten-free?
Yes, I’ve made it with a 1:1 gluten-free flour blend and it worked well—just make sure to check your baking powder is gluten-free too.
What kind of orange works best?
I usually use navel oranges for juice and zest, but blood oranges or mandarins also work if I want to mix it up.
Do I need to thaw frozen cranberries?
No, I stir them in frozen—they help keep the batter cool and firm before baking.
Can I skip the glaze?
Absolutely. The cake is moist and flavorful on its own, but the glaze adds a sweet citrusy finish that I really enjoy.
Conclusion
Cranberry orange cake is everything I want in a seasonal dessert—moist, flavorful, and easy to make. The tart cranberries and bright orange combine for a perfect balance of flavors, and the soft crumb makes each slice feel like a treat. Whether I’m baking for guests or just want something special for myself, this cake never lets me down.
Print
Cranberry Orange Cake
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8–10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Cranberry orange cake is a festive, citrusy dessert featuring tart cranberries and bright orange flavor in a soft, moist crumb. It’s easy to make and perfect for holidays, brunches, or cozy winter treats.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon orange zest
- 1/3 cup fresh orange juice
- 1/2 cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 1 1/4 cups fresh or frozen cranberries (do not thaw if frozen)
- 1 tablespoon flour (for tossing cranberries)
- Optional glaze: 1/2 cup powdered sugar + 1–2 tablespoons orange juice
Instructions
- Preheat oven to 350°F (175°C) and grease a loaf pan or 9-inch round pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add orange zest, orange juice, sour cream, and vanilla extract. Mix until combined.
- Gently fold the dry ingredients into the wet mixture just until no streaks of flour remain.
- Toss cranberries in 1 tablespoon flour, then fold them into the batter.
- Pour batter into prepared pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely in pan, then remove and drizzle with optional orange glaze.
Notes
- Add chopped walnuts or pecans for extra crunch.
- Turn this recipe into muffins by baking for 18–22 minutes in a muffin tin.
- Add a cinnamon swirl to the batter for a cozy flavor twist.
- Use cream cheese in the glaze for a richer topping.
- If using dried cranberries, soak them in warm water or orange juice before adding.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
