Cranberry Orange Cake

Cranberry Orange Cake is a moist, fluffy dessert bursting with the bright, tangy flavors of fresh cranberries and zesty orange. It’s the perfect balance of sweet and tart, and it makes a beautiful centerpiece for holiday gatherings or a cozy weekend treat. I love how this cake brings fresh, seasonal ingredients into a comforting, classic bake.

Why You’ll Love This Recipe

I love this recipe because it’s so simple to make but feels special every time I serve it. The combination of citrus and cranberry is both refreshing and festive, making it perfect for winter celebrations or anytime I want something a little different from the usual chocolate or vanilla cakes. Plus, it’s just the right amount of sweet—light enough for breakfast or brunch, but rich enough to serve as dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter (softened)
• Granulated sugar
• Eggs
• Orange zest
• Orange juice (freshly squeezed is best)
• Vanilla extract
• Sour cream or plain Greek yogurt
• Fresh or frozen cranberries (if using frozen, no need to thaw)
• Optional: powdered sugar for dusting or glaze

Directions

1. I preheat the oven to 350°F (175°C) and grease a loaf pan or round cake pan, lining the bottom with parchment paper for easy removal.
2. In a bowl, I whisk together the flour, baking powder, and salt.
3. In another bowl, I cream the butter and sugar until light and fluffy, then add the eggs one at a time, mixing well after each.
4. I stir in the orange zest, orange juice, vanilla, and sour cream until fully combined.
5. I gently fold in the dry ingredients, being careful not to overmix, then fold in the cranberries.
6. I pour the batter into the prepared pan and smooth the top.
7. I bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
8. Once cooled, I dust it with powdered sugar or drizzle with an orange glaze if I want something a little fancier.

Servings and timing

This cake serves 8–10 people and takes about 1 hour total: 15 minutes to prep and 45–55 minutes to bake. It’s ideal for brunch, teatime, or dessert.

Variations

Sometimes I add chopped nuts like walnuts or pecans for a bit of crunch. I’ve also made this in a bundt pan for a more dramatic look. For an extra boost of citrus, I like to top it with an orange glaze made from powdered sugar and freshly squeezed orange juice. If I want a lighter version, I swap the sour cream with plain Greek yogurt.

Storage/Reheating

I keep the cake covered at room temperature for up to 3 days, or in the fridge for up to 5 days. If I’m storing it longer, I wrap slices individually and freeze them for up to 2 months. To serve, I let it come to room temperature or microwave a slice for about 10–15 seconds for that fresh-from-the-oven taste.

FAQs

Can I use dried cranberries instead of fresh?

Yes, I can, but I usually soak them in a bit of warm water or orange juice first to rehydrate them slightly.

Can I make this cake gluten-free?

Definitely. I just use a 1:1 gluten-free baking flour blend, and it turns out great.

What kind of orange should I use?

I prefer navel or Cara Cara oranges for their sweet flavor, but any variety will work as long as it’s juicy and fresh.

Can I make this ahead of time?

Yes, I often bake it the day before and let it sit covered overnight. The flavors actually deepen a bit by the next day.

Do I have to use a glaze?

Not at all. I usually go with a light dusting of powdered sugar for a simple look, but the glaze adds a nice citrusy touch if I want it sweeter.

Conclusion

Cranberry Orange Cake is one of those recipes I turn to when I want something bright, flavorful, and a little bit special. It’s easy to make, looks beautiful, and tastes even better the next day. Whether it’s for a festive table or just a quiet moment with coffee or tea, this cake always hits the spot.

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