If you’re craving something that sparkles with festive charm and bursts with vibrant flavors, this Cranberry Orange Cake Recipe is your new best friend in the kitchen. Imagine a moist, tender cake where tart cranberries and zesty orange intertwine in every bite, creating a lively balance of sweetness and tang. It’s the perfect treat to brighten up a chilly afternoon, impress guests at brunch, or add a splash of color to your holiday table. Once you try this delightful Cranberry Orange Cake Recipe, it’s sure to become a cherished classic in your baking repertoire.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step toward baking a cake that tastes as delightful as it looks. Each component in this Cranberry Orange Cake Recipe plays its part, from the fragrant orange zest that wakes up your senses to the fresh cranberries that add bursts of tartness and texture.
- 2 cups all-purpose flour: Provides the structure needed for a soft and tender crumb.
- 1 1/2 teaspoons baking powder: Helps the cake rise beautifully for that perfect lightness.
- 1/2 teaspoon baking soda: Works with acidic ingredients to create a tender texture.
- 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1 tablespoon orange zest: Infuses a fresh, citrus aroma that is absolutely irresistible.
- 1/2 cup unsalted butter (softened): Adds richness and moisture to every crumb.
- 1 cup granulated sugar: Sweetens the cake gently without overpowering the natural flavors.
- 2 large eggs: Bind the batter and contribute to the cake’s tender texture.
- 1 teaspoon vanilla extract: Adds depth and warms up the citrus notes beautifully.
- 1/2 cup orange juice (freshly squeezed preferred): Enhances the orange flavor and keeps the cake moist.
- 1/2 cup sour cream or plain Greek yogurt: Brings tanginess and extra tenderness to the cake.
- 1 1/2 cups fresh or frozen cranberries: Bursting with tartness, they create delightful pockets of flavor.
- Optional: 1/2 cup chopped walnuts or pecans: Adds a lovely crunch and nutty contrast to the soft cake.
- For glaze (optional): 1/2 cup powdered sugar and 1–2 tablespoons orange juice to drizzle a sweet and citrusy finish.
How to Make Cranberry Orange Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). This ensures the perfect baking environment right from the start. Next, grease and flour a 9-inch round or square cake pan, or line it with parchment paper to prevent sticking. Taking care with your pan setup will make removing the cake a breeze once it’s baked.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and orange zest. This step combines the leavening agents and infuses the cake with that signature citrus brightness. Set this mixture aside while you prepare the wet ingredients.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. This process introduces air into the batter, helping create a wonderfully tender texture for your Cranberry Orange Cake Recipe.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time to ensure even integration, followed by the vanilla extract, which enhances the cake’s overall flavor and complexity.
Step 5: Incorporate Orange Juice and Sour Cream
Mix in the freshly squeezed orange juice and your choice of sour cream or plain Greek yogurt until just smooth. These ingredients add moisture and a subtle tang that perfectly balances the sweetness in your cake.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry flour mixture into the wet ingredients, stirring gently until just combined. Over-mixing can make a cake tough, so a light hand here is key to keeping the texture soft and tender.
Step 7: Fold in Cranberries and Nuts
Gently fold in fresh or frozen cranberries along with optional chopped walnuts or pecans for crunch. Frozen cranberries can be added straight from the freezer, which helps prevent them from bleeding too much color into the batter.
Step 8: Bake the Cake
Pour the batter into your prepared pan, smoothing the top evenly. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. After baking, cool the cake in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Step 9: Prepare and Drizzle the Glaze (Optional)
While your cake cools, whisk together powdered sugar and orange juice to create a simple, tangy glaze. Drizzle it gracefully over your cooled cake for a glossy finish that ties all the flavors together beautifully.
How to Serve Cranberry Orange Cake Recipe
Garnishes
A sprinkle of finely grated orange zest or a few fresh cranberries scattered on top bring a festive pop of color along with bursts of freshness. You can also dust the cake lightly with powdered sugar for a snowy effect that is especially charming during holiday gatherings.
Side Dishes
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream to create a comforting dessert experience. For brunch, serve alongside a cup of freshly brewed coffee or an herbal tea to elevate the citrus and cranberry flavors.
Creative Ways to Present
Slice the cake into petite squares for cute finger desserts or bake the batter as muffins for an easy grab-and-go treat. You can also layer the cake with cream cheese frosting and fresh cranberries for a show-stopping centerpiece that wows at any celebration.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap or place it in an airtight container. Stored at room temperature, it will stay fresh for up to two days; if refrigerated, it should last about five days without losing flavor or moisture.
Freezing
This Cranberry Orange Cake Recipe freezes wonderfully! Wrap slices individually in plastic wrap and place them in a sealed freezer bag. You can freeze the cake for up to three months, allowing you to enjoy its zesty goodness whenever the craving strikes.
Reheating
To warm frozen or refrigerated cake slices, gently microwave them for 15-20 seconds or place in a low oven (about 300°F) for a few minutes. This refreshes the cake’s moist texture and revives the citrus aroma as if freshly baked.
FAQs
Can I use dried cranberries instead of fresh or frozen?
While dried cranberries are an option, fresh or frozen cranberries provide a better burst of tart flavor and juiciness that defines this Cranberry Orange Cake Recipe. If you use dried cranberries, consider soaking them in orange juice briefly to plump them up.
Is sour cream necessary, or can I use yogurt?
Both sour cream and plain Greek yogurt work well in this recipe, adding moisture and a slight tang. Yogurt may give a slightly lighter texture, while sour cream tends to enrich and tenderize the crumb a bit more.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Keep the other ingredients the same, but watch the baking time as it might vary slightly with gluten-free flours.
What if I don’t have fresh oranges for juice and zest?
Fresh orange juice and zest enhance the flavor best, but in a pinch, bottled orange juice can be used. For zest, you can substitute orange extract, though zest from fresh oranges imparts a brightness that’s hard to beat.
How can I make this cake more festive for holidays?
Adding chopped nuts or a simple orange glaze adds a special touch. Top the cake with sugared cranberries for sparkle or serve with a dollop of cinnamon-spiced whipped cream to embrace warm holiday flavors.
Final Thoughts
There is something truly magical about the way this Cranberry Orange Cake Recipe combines simple ingredients into a delightfully vibrant dessert. Whether for a special occasion or a cozy day at home, this cake invites you to indulge in bright flavors and comforting textures. I hope you enjoy making it as much as you’ll enjoy sharing it with friends and family — it’s a slice of joy you won’t want to miss!
Print
Cranberry Orange Cake Recipe
- Total Time: 1 hour
- Yield: 8–10 servings 1x
- Diet: Vegetarian
Description
This Cranberry Orange Cake is a delightful, moist dessert bursting with fresh citrus flavor and tart cranberries. Perfect for holiday celebrations or a festive brunch, this easy-to-make cake combines the sweetness of orange zest and juice with the tartness of cranberries, enhanced with optional nuts for a bit of crunch. It’s ideal for those who love a bright, fruity cake that pairs wonderfully with a simple orange glaze.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon orange zest
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup freshly squeezed orange juice
- 1/2 cup sour cream or plain Greek yogurt
- 1 1/2 cups fresh or frozen cranberries (do not thaw if frozen)
- Optional: 1/2 cup chopped walnuts or pecans
Optional Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons orange juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan, or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and orange zest until evenly combined. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, creating a smooth base for the cake batter.
- Add Eggs and Vanilla: Beat in the eggs one at a time to ensure even incorporation, then add the vanilla extract and mix well.
- Add Wet Ingredients: Mix in the freshly squeezed orange juice and sour cream (or Greek yogurt) until the batter is smooth and evenly blended.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until combined to avoid overmixing and ensure a tender crumb.
- Fold in Cranberries and Nuts: Gently fold in the fresh or frozen cranberries and optional chopped walnuts or pecans, distributing them evenly throughout the batter.
- Pour Batter and Bake: Pour the completed batter into the prepared cake pan and smooth the top for even baking. Place in the oven and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes to set, then transfer it to a wire rack to cool completely, ensuring the best texture and ease of slicing.
- Prepare and Apply Glaze (Optional): Whisk together the powdered sugar with 1 to 2 tablespoons of orange juice until smooth. Drizzle this glaze over the fully cooled cake just before serving for an extra burst of citrus sweetness.
Notes
- This cake is perfect for holiday celebrations or as a delicious brunch treat.
- You can bake it in a loaf pan or as muffins; just remember to adjust the baking time accordingly—loaf pans may require more time, muffins less.
- Using frozen cranberries without thawing helps prevent the batter from turning purple or blue.
- For a dairy-free version, substitute sour cream with a plant-based yogurt and use non-dairy butter alternatives.
- Adding nuts is optional but adds a pleasant crunch and depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
