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Cranberry Orange Cake

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Cranberry Orange Cake is a moist and fluffy cake filled with fresh cranberries and zesty orange flavor. Perfect for brunch, dessert, or holiday gatherings, it’s a delightful balance of sweet and tart.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 45–55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8–10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tbsp orange zest
  • 1/4 cup fresh orange juice
  • 1 tsp vanilla extract
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 cup fresh or frozen cranberries
  • Optional: powdered sugar for dusting or glaze (1/2 cup powdered sugar + 1 tbsp orange juice)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a loaf pan or round cake pan and line the bottom with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, cream the butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, mixing well after each addition.
  5. Stir in orange zest, orange juice, vanilla extract, and sour cream until smooth.
  6. Gradually fold in the dry ingredients until just combined. Do not overmix.
  7. Gently fold in cranberries.
  8. Pour the batter into the prepared pan and smooth the top.
  9. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
  10. Cool completely before dusting with powdered sugar or drizzling with orange glaze.

Notes

  • Use frozen cranberries directly from the freezer—no need to thaw.
  • Add chopped nuts like walnuts or pecans for extra crunch.
  • A bundt pan can be used for a more dramatic presentation.
  • Soak dried cranberries in warm water or orange juice if using as a substitute.
  • Wrap and freeze individual slices for easy make-ahead breakfasts or snacks.

Nutrition