Cranberry Orange Cake Recipe

ByJulia
Jump to Recipe· 4.9 from 11 reviews

If you’re on the hunt for a dessert that perfectly balances tart and sweet with a fresh zing, this Cranberry Orange Cake Recipe is going to be your new go-to. It’s moist, fragrant, and bursting with bright orange and cranberry flavors that feel like a cozy hug during any season—perfect for sharing with friends or savoring with your afternoon tea. Plus, the texture is just right: tender and soft with pops of tart cranberries throughout. Trust me, once you try this, you’ll be making it again and again.

❤️

Why This Recipe Works

  • Bright flavor combo: The orange zest and fresh cranberries bring a tart, vibrant balance to the rich, buttery cake.
  • Moist texture: Buttermilk and creaming the butter properly ensure a tender crumb every time.
  • Easy prep: This cake uses simple pantry staples and straightforward steps—no fancy techniques required.
  • Pretty presentation: The sparkling sugar on top gives a lovely sparkle and crunch that feels festive and inviting.
Cranberry Orange Cake, Cranberry Orange Cake Recipe, festive citrus cake, easy fruit cake, moist citrus dessert - A golden-brown rectangular cake with a slightly rough texture, dotted with small red berries embedded on the top and sides, sits on crinkled white parchment paper. The top has a light sprinkling of coarse sugar crystals that catch the light. On the left side, there are two orange halves and a few scattered red berries, while in the blurred background, a glass bowl filled with more red berries and part of an orange is visible. All is set against a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Cranberry Orange Cake Recipe plays a vital part in delivering the perfect flavor and texture. From the zing of orange zest to the balance of buttermilk, I’ll walk you through why each piece matters and how to get the best from your shopping trip.

Cranberry Orange Cake, Cranberry Orange Cake Recipe, festive citrus cake, easy fruit cake, moist citrus dessert - Flat lay of a small mound of granulated sugar, thin strips of bright orange zest, a soft pat of unsalted butter, one whole uncracked brown egg, a small white bowl of clear vanilla extract, a tiny white bowl of fine baking powder powder, a small white bowl of salt, a neat pile of all-purpose flour, a small white bowl filled with creamy buttermilk, a cluster of fresh red cranberries, and a small white bowl of sparkling sugar, all arranged with perfect symmetry on simple white ceramic dishes, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Granulated sugar: Combining with orange zest creates that beautifully fragrant orange sugar, adding more depth than plain sugar.
  • Orange zest: Using a vegetable peeler to get just the orange part, avoiding the bitter pith, maximizes bright citrus flavor.
  • Unsalted butter: Room temperature butter is easier to cream and helps trap air for a light cake texture.
  • Large egg: Adds structure and richness while helping the cake rise nicely.
  • Vanilla extract: Just a little enhances the overall flavor without overpowering the citrus notes.
  • Baking powder: The leavening agent that gives you that perfect rise and tender crumb.
  • Salt: Balances the sweetness and highlights the flavors.
  • All-purpose flour: The base of your cake, providing structure.
  • Buttermilk: Adds moisture and a subtle tang that makes the cake irresistibly moist and tender.
  • Cranberries: Fresh cranberries add bursts of tart flavor and pretty bursts of color throughout the cake.
  • Sparkling sugar: Sprinkled on top for a delightful crunch and eye-catching sparkle.
📝
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the joys of this Cranberry Orange Cake Recipe is how adaptable it is. Over the years, I’ve played with it to suit different occasions or dietary needs, and you can tailor it to your preferences too.

  • Variation: I sometimes swap out half the cranberries for chopped crystallized ginger to add a spicy warmth that pairs beautifully with the citrus.
  • Dairy-free option: Try using almond milk mixed with a splash of lemon juice instead of buttermilk; it keeps a pleasant tang while accommodating dietary restrictions.
  • Make it gluten-free: Use a 1:1 gluten-free flour blend and keep an eye on baking time as it might bake a little quicker.
  • Add nuts: Toasted walnuts or pecans folded in right before baking add lovely crunch and flavor contrast.

Step-by-Step: How I Make Cranberry Orange Cake Recipe

Step 1: Create that fragrant orange sugar

Start by putting the granulated sugar and the orange zest into your food processor. Pulse until the zest is finely incorporated and the sugar looks pale orange and moist. This step is crucial because it releases aromatic oils from the zest, infusing the sugar with fresh, vibrant citrus flavor that will carry through the entire cake. I always do this first because the longer the sugar sits with the zest before mixing into the batter, the more fragrant it becomes.

Step 2: Cream the orange sugar and butter

Next up, beat the orange sugar together with your softened butter until the mixture is light, fluffy, and airy—about 3 minutes with a stand mixer or electric hand beater. Make sure to scrape down the sides of the bowl so everything blends evenly. This step creates a tender crumb by incorporating air into the butter. The texture should be smooth and pale, signaling you’re on the right track.

Step 3: Add egg, vanilla, and dry ingredients

Beat in the egg and vanilla extract until smooth. Then add baking powder and salt, giving it another mix. After that, lower the mixer speed and start alternating in half the flour, then all the buttermilk, and finally the remaining flour. It’s essential to mix just until combined here—over-mixing can make the cake dense. The batter will be thick, so don’t worry if it feels heavy.

Step 4: Fold in the cranberries gently

Using a spatula, gently fold in the fresh cranberries to ensure they’re evenly spread throughout the batter without breaking them up too much. This careful folding helps the cranberries keep their shape and prevents the batter from turning pink or overly wet.

Step 5: Pour, sprinkle, and bake

Spread the thick batter evenly into your prepared 9×9-inch baking pan lined with parchment paper for easy removal later. Sprinkle sparkling sugar across the surface—this adds a festive touch and a little crunch. Bake in a 350°F (175°C) oven for about 40 to 45 minutes, or until golden and a toothpick inserted in the center comes out clean. Keep an eye on it toward the end—overbaking dries the cake, and ovens vary.

Step 6: Cool and enjoy

Let the cake cool in the pan for 15 to 20 minutes before lifting out by the parchment paper. I love slicing it while still slightly warm because that’s when the flavors and textures are at their peak. Store leftovers covered on the countertop for up to two days.

💡

Pro Tips for Making Cranberry Orange Cake Recipe

  • Zester’s choice: Use a vegetable peeler to get wide strips of zest then chop finely—it avoids the bitter white pith that can ruin the flavor.
  • Don’t overmix: Once you add flour, mix only until combined to keep your cake tender and light.
  • Sparkling sugar magic: Adding it on top right before baking gives a subtle crunch that feels special—totally worth it.
  • Watch your oven: Start checking at 40 minutes as ovens can vary and overbaking quickly dries this moist cake.

How to Serve Cranberry Orange Cake Recipe

Cranberry Orange Cake, Cranberry Orange Cake Recipe, festive citrus cake, easy fruit cake, moist citrus dessert - The image shows two stacked pieces of a light golden-yellow cake filled with bright red cranberries, some of which are broken open, adding a splash of deep red inside the cake. The top layer has a thin, slightly crunchy surface sprinkled with coarse sugar crystals that catch the light. The cake crumb looks soft and moist with a spongy texture. At the bottom left, two whole cranberries rest on the white marbled surface. A silver fork is pinned into the top piece from the left side, angled slightly upwards. The photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love to top this cake with a few fresh cranberries and a thin twist of orange peel for visual appeal and that extra zing. A light dusting of powdered sugar or a drizzle of simple orange glaze is also delicious and makes it perfect for celebrations.

Side Dishes

This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream, especially if you’re enjoying it as a dessert. For a cozy tea time, a cup of Earl Grey or green tea balances the citrus sweetness perfectly.

Creative Ways to Present

For holiday gatherings, I’ve layered slices between layers of whipped cream and extra fresh cranberries to turn this cake into a show-stopping trifle. Or, try cutting into mini muffins or cupcakes for a portable treat that’s just as tasty and festive.

Make Ahead and Storage

Storing Leftovers

I store leftover Cranberry Orange Cake right in the pan, covered loosely with foil or a clean kitchen towel. It keeps for 2-3 days at room temperature while remaining moist and fresh. If I don’t plan to eat it quickly, I’ll refrigerate it wrapped tightly in plastic wrap to avoid drying out.

Freezing

Freezing works great if you want to prep ahead. I slice the cake first, then wrap each piece individually in plastic wrap and place in a freezer-safe bag. This way you can thaw a single slice when you want it. Thawed cake is almost as good as fresh!

Reheating

To reheat, I pop slices in a microwave for about 15 seconds or briefly warm in a low oven (300°F) just until warmed through. This revives the cake’s softness without drying it out. Serve with fresh orange zest or a little cream to freshen up the flavors.

FAQs

  1. Can I use frozen cranberries in this Cranberry Orange Cake Recipe?

    Yes, you can! Just be sure to thaw and drain them well to avoid excess moisture in the batter, which could make the cake soggy. Tossing frozen cranberries in a bit of flour before folding them in also helps prevent them from sinking.

  2. What if I don’t have buttermilk? Can I substitute something else?

    Absolutely! If you don’t have buttermilk, mix 1/2 cup milk or plant-based milk with 1 tablespoon of lemon juice or white vinegar, let it sit for 5 minutes, and then use it as a buttermilk substitute. It gives the same tang and moisture to the cake.

  3. How do I prevent the orange zest from tasting bitter?

    Use a vegetable peeler or zester to remove just the thin, colorful outer layer of the orange peel. The white pith underneath is bitter, so avoid including it. Processing the zest with the sugar also softens the zest’s flavor for a lovely aroma without bitterness.

  4. Can I make this cake gluten-free?

    Yes! Using a 1:1 gluten-free flour blend designed for baking generally works well. Just watch your baking times closely, as gluten-free cakes sometimes bake faster and might require extra moisture.

Final Thoughts

This Cranberry Orange Cake Recipe has become one of my absolute favorites because it’s not only delicious but genuinely easy to make, even on a busy day. The bright cranberries and citrus zest create something that feels both fresh and comforting—a bit like a hug in cake form. I hope you give it a try and find it as delightful as I do. And if you make it, please drop a comment and tell me how you customized it—I love hearing your twists and tips!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cranberry Orange Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 11 reviews
  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

A delightful Cranberry Orange Cake featuring the perfect balance of tart cranberries and fragrant orange zest, combined into a moist, tender crumb with a subtle sparkling sugar topping for a festive finish. Ideal for dessert or teatime treats.

Ingredients

Cake Batter

  • 1 cup granulated sugar
  • zest of one orange, peeled in strips with a vegetable peeler (just the orange part, none of the bitter white pith)
  • 1/2 cup unsalted butter, at room temperature
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 cups all purpose flour
  • 1/2 cup buttermilk
  • 2 cups cranberries
  • 2 Tbsp sparkling sugar

Instructions

  1. Preheat the oven: Preheat your oven to 350°F and lightly spray a 9×9 inch baking pan. Line the pan with two sheets of parchment paper with long ends so you can easily lift out the cake later for slicing.
  2. Make orange sugar: Combine the granulated sugar and orange zest in a food processor, processing until the zest is fully incorporated and the sugar turns a pale orange and moist texture.
  3. Cream butter and orange sugar: Using a stand mixer or electric beaters, cream together the orange sugar and room temperature unsalted butter until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed.
  4. Add egg and flavorings: Beat in the large egg and vanilla extract, followed by the baking powder and salt, scraping the bowl as necessary to incorporate fully.
  5. Add flour and buttermilk: Lower the mixer speed and gradually blend in half of the all-purpose flour, just until almost incorporated. Then add the buttermilk, followed by the remaining flour. Blend just until the flour is incorporated and stop to avoid overmixing.
  6. Fold in cranberries: Gently fold in the fresh cranberries, ensuring they are evenly distributed throughout the batter without crushing them.
  7. Spread batter and add topping: Spread the thick batter evenly into the prepared baking pan. Sprinkle the surface with sparkling sugar for a crunchy, decorative finish.
  8. Bake: Bake in the preheated oven for 45 minutes or until the cake is risen, golden, and a toothpick inserted in the center comes out clean without wet batter. Check slightly before the end to avoid overbaking, especially if your oven runs hot.
  9. Cool and serve: Let the cake cool in the pan for 15-20 minutes. If you lined the pan with parchment paper, lift the cake out to cool completely on a wire rack, or slice while still slightly warm. Store leftovers covered with foil at room temperature.

Notes

  • Using fresh cranberries provides the best texture and tartness; frozen cranberries can be used but thaw and drain them well to avoid excess moisture.
  • Line the baking pan with parchment paper for easy removal and cleaner slicing.
  • The sparkling sugar topping adds a slight crunch and pretty finish but can be omitted if unavailable.
  • Be careful not to overmix the batter once the flour is added to keep the cake tender and light.
  • Check the cake starting at 40 minutes baking time to prevent overbaking, especially in hotter ovens.
  • Room temperature butter and egg help create a smooth, creamy batter and better rise.

Nutrition

  • Serving Size: 1 slice
  • Calories: 280 kcal
  • Sugar: 22 g
  • Sodium: 220 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 37 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 55 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star