Cranberry Orange Cake Recipe

If you’re craving a dessert that’s bursting with bright, fresh flavors yet still feels cozy and comforting, this Cranberry Orange Cake Recipe is going to be your new best friend. I absolutely love how the tangy cranberries play off the sweet citrusy orange zest—it’s like a little celebration in every bite. Whether you’re making it for a holiday brunch, a casual coffee catch-up, or just because you want a sweet treat that tastes like sunshine, this cake never disappoints. Trust me, once you try it, you’ll want to keep a batch in your kitchen all season long.

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Ingredients You’ll Need

Every ingredient in this Cranberry Orange Cake Recipe serves a purpose to build layers of flavor and texture. I always recommend looking for fresh, firm cranberries and a ripe, fragrant orange for zesting—the difference really shines through.

• Granulated sugar: This is combined with orange zest to make a fragrant orange sugar that’s the secret to bright flavor.
• Orange zest: Use a vegetable peeler to get just the orange part—none of the bitter white pith! The zest infuses a lovely citrus aroma.
• Unsalted butter: Room temperature butter cream-whipped with the orange sugar creates a light, fluffy base for the batter.
• Large egg: Helps bind everything while adding richness.
• Vanilla extract: Just a little to round out the sweetness and highlight the orange notes.
• Baking powder: The leavening agent that makes the cake rise just right.
• Salt: Balances the sweetness and brightens the flavors.
• All purpose flour: The structure builder—just make sure to measure properly to keep the cake tender.
• Buttermilk: Adds tang and moisture, making the cake tender and slightly rich.
• Cranberries: Fresh and tart, they create juicy bursts that make this cake unforgettable.
• Sparkling sugar: Optional but highly recommended for a pretty, crunchy topping that sparkles and adds texture.

Variations

I like to keep this Cranberry Orange Cake Recipe classic, but sometimes I play around with tweaks to suit the occasion or whatever I have on hand. Feel free to customize it and make it your own—you’ll be surprised how versatile it can be!

• Nutty Upgrade: Adding 1/2 cup of chopped toasted pecans or walnuts gives the cake a lovely crunch and pairs beautifully with the orange and cranberry flavors.
• Gluten-Free Option: Swap the all-purpose flour with a gluten-free baking blend. I’ve tried this and the texture stays just as tender.
• Sweet Glaze: Drizzle a simple orange glaze (powdered sugar mixed with fresh orange juice) on top for an extra kick of citrus and sweetness.
• Spiced Version: Adding 1/2 teaspoon of cinnamon or cardamom in with the dry ingredients adds cozy warmth, especially nice in fall and winter.

How to Make Cranberry Orange Cake Recipe

Step 1: Prep Your Pan and Orange Sugar

Start by preheating your oven to 350°F. Lightly spray your 9×9 inch baking pan. Here’s a little trick I’ve learned—line it with two sheets of parchment paper with long ends hanging over the sides. This helps you lift the cake out effortlessly after baking, making slicing so much neater. Now, for the magic orange sugar: toss your granulated sugar and orange zest in a food processor and pulse until the zest blends completely with the sugar. The sugar turns a pretty pale orange and smells heavenly—this step really makes the flavor jump.

Step 2: Cream Orange Sugar and Butter

Cream the orange sugar and butter together using a stand mixer or hand beaters until the mixture is light and fluffy—about 3 minutes. Don’t forget to scrape down the sides of your bowl now and then to make sure everything blends evenly. This step sets the stage for a tender cake, so take your time here.

Step 3: Add the Egg, Vanilla, and Dry Ingredients

Beat in the egg and vanilla extract until incorporated, then sprinkle in the baking powder and salt. Keep scraping that bowl so every bit gets mixed in. Now, lower the mixer speed and add half the flour, gently blending until almost combined. Pour in the buttermilk, then add the rest of the flour. Stop mixing as soon as the flour disappears—overmixing here can make your cake dense.

Step 4: Fold in the Cranberries and Bake

Gently fold in the cranberries to distribute them evenly without breaking them up too much. The batter will be thick, which is perfect. Spread it evenly in your prepared pan, sprinkle sparkling sugar on top for that extra sparkle and crunch, and bake for about 40 to 45 minutes. Keep an eye on it—as ovens vary, start checking around 40 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs, but no wet batter.

Step 5: Cool and Slice

Let the cake cool in the pan for 15 to 20 minutes. If you lined the pan with parchment, you can lift it out carefully onto a wire rack to cool completely or slice while still slightly warm—that’s when it’s especially tender and delicious. I love having this cake fresh, but it also keeps well if you cover and leave it on the counter.

How to Serve Cranberry Orange Cake Recipe

Garnishes

I like to keep it simple with this cake—some powdered sugar dusted over the top looks lovely and adds just a hint of sweetness. On special occasions, a dollop of whipped cream or a smear of orange-flavored cream cheese frosting really ups the fancy factor and makes it party-worthy.

Side Dishes

This cake pairs wonderfully with a hot cup of tea or fresh coffee. For brunch, I often serve it alongside scrambled eggs or a light salad to balance the sweetness. It’s a hit with fresh fruit platters too!

Creative Ways to Present

For holiday lounges or gift-giving, I’ve wrapped individual slices in parchment and tied them with festive ribbon, making charming little treats. I’ve also layered slices with whipped cream and cranberry compote to create a quick trifle that’s sure to impress guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftover cake right in the baking pan, covering it loosely with foil, which keeps it moist without drying out. It stays perfectly fresh at room temperature for up to 3 days, which is perfect when you want a quick slice for breakfast or dessert.

Freezing

I’ve had great success freezing this cake—wrap individual slices tightly in plastic wrap and then place them in an airtight container or freezer bag. When you want some, thaw them overnight in the fridge, and they come out almost as fresh as the day you baked them.

Reheating

To reheat, I pop a slice in the microwave for about 15-20 seconds or warm a piece in a low oven wrapped in foil. This helps revive the tenderness without drying it out. Enjoy it slightly warm—it tastes like it just came out of the oven!

FAQs

Final Thoughts

This Cranberry Orange Cake Recipe has become a staple in my kitchen—not just because it’s delicious, but because it always brings a little bit of sunshine to the table. I remember making it for the first time on a chilly winter morning, and the house smelled like a cozy orchard. It’s a recipe that’s both approachable for weeknight baking and special enough for celebrations. I hope you give it a try soon—you’ll love how effortlessly it brightens your day and delights everyone lucky enough to share a slice.

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