Cranberry Orange Cake Recipe

Introduction

This Easy Cranberry Orange Cake is the perfect festive dessert with just 5 minutes of prep time! The bright citrus and tart cranberries create a wonderfully balanced flavor that’s perfect for holiday gatherings. For more cranberry inspiration, try this Crockpot Cranberry Sauce Recipe or these delicious Turkey Cranberry Pinwheels Recipe.

Ingredients

This moist, tender Cranberry Orange Cake bursts with bright citrus notes and tart berry pockets, creating a perfect balance of sweet and tangy flavors in every bite.

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest
• 1 cup sour cream or Greek yogurt
• 1 ½ cups fresh or frozen cranberries
• For the glaze or frosting: 1 cup powdered sugar, 2 tablespoons orange juice, 4 ounces cream cheese (optional)

Timing

Prep Time	15 minutes
Cook Time	45 minutes
Total Time	1 hour

Context: This Cranberry Orange Cake recipe is about 20% faster than similar recipes thanks to its simple mixing method.

Step-by-Step Instructions

Step 1 — Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to ensure your Cranberry Orange Cake releases easily after baking.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together 2 cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. This ensures even leavening and a uniform texture in your cake.

Step 3 — Cream Butter and Sugar

Using an electric mixer, beat ½ cup softened unsalted butter with 1 cup granulated sugar on medium-high speed for 2–3 minutes until light and fluffy. This step incorporates air for a tender crumb.

Step 4 — Add Wet Ingredients

Beat in 2 large eggs, one at a time, followed by ½ cup sour cream and 1 teaspoon vanilla extract. Then zest one orange and juice it, adding both zest and ¼ cup fresh orange juice to the mixture. Blend just until combined.

Step 5 — Fold in Dry Mix and Cranberries

Gradually mix the dry ingredients into the wet ingredients on low speed, stopping as soon as no flour streaks remain. Gently fold in 1 cup fresh or frozen cranberries (if using frozen, do not thaw) to distribute them evenly without overmixing.

Step 6 — Transfer to Pan and Bake

Pour the batter into the prepared pan and smooth the top. Bake on the center rack for 40–50 minutes. The Cranberry Orange Cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 7 — Cool and Glaze

Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. For an optional orange glaze, whisk together 1 cup powdered sugar and 2–3 tablespoons orange juice until smooth, then drizzle over the cooled cake.

Step 8 — Serve and Store

Slice and serve your Cranberry Orange Cake at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Nutritional Information

Calories	285
Protein	4g
Carbohydrates	42g
Fat	12g
Fiber	2g
Sodium	180mg

Note: Estimates based on typical ingredients and serving size. This Cranberry Orange Cake provides vitamin C from fresh orange zest and juice.

Healthier Alternatives

• Almond flour — A gluten-free swap that adds nutty flavor and keeps the Cranberry Orange Cake moist.
• Greek yogurt — Replaces oil for added protein while maintaining a tender, tangy crumb.
• Coconut sugar — A lower-glycemic sweetener with caramel notes that complement the orange zest.
• Applesauce — Cuts fat and adds natural sweetness, enhancing the fruity profile of this cake.
• Oat flour — A whole-grain, gluten-free alternative that lends a hearty texture to the batter.
• Avocado oil — A heart-healthy fat substitute with a neutral taste, perfect for dairy-free baking.
• Egg whites — Reduce cholesterol while providing structure, keeping the cake light and airy.
• Reduced-sodium baking powder — Lowers sodium content without affecting the rise of your Cranberry Orange Cake.

Serving Suggestions

• Pair this Cranberry Orange Cake with a hot cup of Earl Grey tea or freshly brewed coffee for a delightful afternoon treat.
• Serve as a festive dessert during holiday gatherings, garnished with powdered sugar and fresh cranberries for a seasonal touch.
• Transform it into an elegant brunch option by adding a dollop of orange-infused whipped cream or a side of vanilla bean ice cream.
• For a sophisticated plating presentation, drizzle with a simple orange glaze and arrange thin orange slices alongside each slice.
• Create individual portions by baking in muffin tins, perfect for breakfast on-the-go or lunchbox additions.
• Complement the Cranberry Orange Cake flavors with a sharp cheese board featuring aged cheddar or creamy brie for a balanced dessert course.

This versatile Cranberry Orange Cake adapts beautifully from casual family desserts to formal holiday celebrations, with its bright citrus notes and tart cranberries offering refreshing balance in every serving.

Common Mistakes to Avoid

• Mistake: Using frozen cranberries without thawing. Fix: Thaw and pat dry completely to prevent excess moisture that makes the cake soggy.
• Mistake: Overmixing the batter after adding flour. Fix: Mix just until combined to avoid developing gluten, which results in a tough, dense crumb.
• Mistake: Zesting oranges over the white pith. Fix: Only grate the bright outer zest to capture pure citrus oil, avoiding the bitter white layer beneath.
• Mistake: Not coating cranberries in flour before folding in. Fix: Lightly toss berries in a spoonful of flour to help suspend them evenly throughout the batter.
• Mistake: Baking in a pan that’s too dark or thin. Fix: Use a light-colored metal pan to promote even heating and prevent overbrowned edges.
• Mistake: Opening the oven door too early during baking. Fix: Wait until the minimum bake time has passed to check, preventing the cake from collapsing.
• Mistake: Skipping the toothpick test for doneness. Fix: Insert a toothpick into the center—it should come out clean or with a few moist crumbs attached.
• Mistake: Using baking powder that’s lost its potency. Fix: Test freshness by mixing a little with hot water; it should bubble vigorously if still active.
• Mistake: Cutting the Cranberry Orange Cake while it’s still hot. Fix: Let it cool in the pan for 15–20 minutes so the structure sets for clean slices.

Storing Tips

• Fridge: Store your Cranberry Orange Cake in an airtight container for up to 5 days.
• Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months.
• Reheat: Warm individual slices in the microwave for 15–20 seconds or in a 300°F oven until heated through.

Always ensure reheated Cranberry Orange Cake reaches an internal temperature of 165°F for food safety.

Conclusion

This Cranberry Orange Cake is a festive, flavorful dessert perfect for any gathering. We hope you enjoy baking it! Try our Easy Crockpot Cranberry Sauce Recipe or Classic Cranberry Relish Recipe for more cranberry inspiration. Share your results in the comments and subscribe for more delicious recipes!

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FAQs

Can I use frozen cranberries in this Cranberry Orange Cake?

Yes, you can use frozen cranberries without thawing them first. Toss them in a little flour to prevent sinking. This ensures your Cranberry Orange Cake bakes evenly with a perfect texture.

How should I store this cake to keep it fresh?

Store the cake in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate it for up to a week. The flavors in this Cranberry Orange Cake often deepen and improve after a day.

Can I make this Cranberry Orange Cake gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure your other ingredients, like baking powder, are certified gluten-free. The result will be a delicious, moist Cranberry Orange Cake suitable for those with dietary restrictions.