If you’re on the hunt for a show-stopping dessert that balances tart cranberries and bright citrus notes, you’ve got to try this Cranberry Orange Cake with Cream Cheese Frosting Recipe. I absolutely love how this cake comes together with fresh ingredients, delivering rich, tangy flavors that just dance on your palate. Whether you’re baking for a holiday, a cozy tea party, or just because, this cake will become your new favorite. Trust me, once you taste it, you’ll understand why it’s such a fan-freaking-tastic treat.
Why You’ll Love This Recipe
- Bright, fresh flavors: The combination of cranberries with fresh orange zest and juice gives this cake a lively, fruity punch.
- Moist and tender crumb: Thanks to the milk and butter, the cake stays soft and wonderfully moist bite after bite.
- Cream cheese frosting perfection: Tangy, creamy, and just sweet enough, it pairs beautifully with the cake’s citrusy notes.
- Great for any occasion: Whether it’s a festive holiday or an everyday dessert, this cake will impress every time.
Ingredients You’ll Need
Every ingredient plays an essential role in creating this vibrant Cranberry Orange Cake with Cream Cheese Frosting Recipe. When choosing your ingredients, freshness makes all the difference—fresh oranges and cranberries are a must for that true seasonal zing.
- All-purpose flour: This is your base for the cake’s tender crumb; make sure to measure it properly—spoon and level for best results.
- Baking powder: Helps your cake rise beautifully; double-check it’s fresh for a good lift.
- Salt: Just a pinch enhances all the flavors without overpowering the fruitiness.
- Unsalted butter: Use room-temperature butter for easy creaming and smooth frosting.
- Orange zest: The secret star of the cake; it adds concentrated citrus aroma and brightness.
- Granulated sugar: Sweetens the cake while balancing tartness from the fruit.
- Eggs: Room temperature eggs help with even mixing and cake texture.
- Vanilla extract: Adds warmth and rounds out the citrus notes.
- Milk: Makes the cake moist; I use whole milk for great richness.
- Orange juice: Freshly squeezed is key to that authentic orange flavor punch.
- Cranberries: Coat them in flour to keep them from sinking to the bottom.
- Cream cheese: Softened full-fat cream cheese is perfect for that luscious frosting texture.
- Powdered sugar: For a smooth and sweet frosting that’s not grainy.
- Fresh cranberries, orange slices, thyme sprigs (optional): These make gorgeous garnishes to dress the cake up for company.
Variations
I love that this Cranberry Orange Cake with Cream Cheese Frosting Recipe can be tweaked in so many ways to suit your mood or the season. Feel free to experiment to really make it your own!
- Gluten-free version: I’ve tried swapping out the all-purpose flour for a gluten-free blend—just keep an eye on baking time as it may vary.
- Add nuts: Toasted pecans or walnuts mixed into the batter bring a lovely crunch and earthiness.
- Spice it up: A pinch of cinnamon or cardamom pairs surprisingly well with the orange and cranberry flavors.
- Dairy-free adaptation: Use vegan butter and a non-dairy cream cheese to make it suitable for dairy-free friends.
How to Make Cranberry Orange Cake with Cream Cheese Frosting Recipe
Step 1: Prep your ingredients and cranberries
Before you dive in, make sure all your wet ingredients—like the eggs, butter, and milk—are at room temperature for the best mixing results. Toss the cranberries with a tablespoon of flour to keep them suspended in the batter instead of sinking to the bottom. This little trick makes sure each bite has those bright pops of tartness.
Step 2: Cream butter, sugar, and zest
In a large bowl, beat the room-temperature butter, granulated sugar, and orange zest together until light and fluffy—this usually takes about 3 to 5 minutes with an electric mixer. This step is essential because that orange zest mixed with butter releases all those fragrant oils for a really fresh burst of flavor.
Step 3: Add eggs and vanilla
Add the eggs one at a time, beating well after each addition to keep the texture smooth and well-incorporated. Then stir in the vanilla extract. Taking your time here really makes sure your cake batter is silky and homogenous.
Step 4: Combine dry ingredients and liquids alternately
In a separate bowl, whisk together flour, baking powder, and salt. Next, add the dry ingredients to the butter mixture alternately with the milk and orange juice—beginning and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter.
Step 5: Fold in cranberries and bake
Carefully fold in the floured cranberries so they don’t break apart. Pour the batter into your prepared pan (a 9×13 works great), smooth the top, and bake at 350°F (175°C) for about 30 minutes or until a toothpick comes out clean. Keep an eye on it in the last 5 minutes so it stays moist.
Step 6: Prepare the cream cheese frosting
While the cake cools, beat 2 cups of room-temperature butter with the softened cream cheese and orange zest until smooth. Gradually add powdered sugar and vanilla, blending on low until creamy and fluffy. Scrape the sides to make sure everything is evenly mixed.
Step 7: Frost and decorate
Once the cake is completely cool, spread the cream cheese frosting evenly over the top. I love to garnish with fresh cranberries, thin orange slices, and a few thyme sprigs—it makes it look stunning and adds a little herbal note that’s just lovely.
Pro Tips for Making Cranberry Orange Cake with Cream Cheese Frosting Recipe
- Flour coating trick: Coating the cranberries with flour before folding them into the batter stops them from sinking and gives you that perfect fruit distribution.
- Room temperature is key: I learned that using room-temp ingredients keeps your batter smooth and helps it rise evenly without lumps.
- Don’t overmix: Stir your batter just until combined—overmixing can make the cake tough, and nobody wants that.
- Cool completely before frosting: Putting cream cheese frosting on warm cake can make it melt and slide off. Patience pays off!
How to Serve Cranberry Orange Cake with Cream Cheese Frosting Recipe
Garnishes
I use fresh cranberries, thinly sliced orange rounds, and a few thyme sprigs as garnishes. They not only make the cake look elegant but also add a wonderful aroma and a subtle herbal touch. If you want extra sparkle, a light dusting of powdered sugar right before serving gives it a beautiful snowy look.
Side Dishes
This cake pairs beautifully with a cup of hot tea or fresh coffee to balance the tart brightness. For an elegant dessert plate, I like to serve it alongside a scoop of vanilla bean ice cream or some whipped cream on the side—pure indulgence!
Creative Ways to Present
For special occasions, I’ve layered the cranberry orange cake and frosting in a tiered cake and sprinkled edible gold dust on top for a glamorous look. You can also freeze frosted cupcakes from the batter for a beautiful handheld treat at parties. Wrapping individual portions with orange zest ribbons makes someone’s day extra special!
Make Ahead and Storage
Storing Leftovers
After baking and frosting, I store leftover Cranberry Orange Cake in an airtight container in the fridge. The cream cheese frosting keeps it moist and flavorful for up to 4 days—though it rarely lasts that long around here!
Freezing
Freeze slices or the whole unfrosted cake tightly wrapped in plastic wrap and aluminum foil for up to 3 months. When ready to serve, thaw overnight in the fridge and frost fresh for the best texture and flavor.
Reheating
Because of the cream cheese frosting, I usually enjoy this cake chilled or at room temperature, but if you want it warm, remove the frosting and gently warm the slice in the microwave for 10-15 seconds. Then add the frosting back on top or serve with extra whipped cream.
FAQs
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Can I use frozen cranberries instead of fresh for this cake?
Yes! Frozen cranberries work well but remember to thaw them completely and pat them dry before tossing with flour to prevent excess moisture from making the cake soggy.
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How do I prevent the cranberries from sinking to the bottom?
Coating the cranberries with flour before folding them into the batter is a simple trick that helps them stay suspended throughout the cake while baking.
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Can I make the frosting ahead of time?
Absolutely. You can make the cream cheese frosting a day ahead, store it covered in the fridge, and give it a quick whip before spreading it on the cake.
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What’s the best way to store leftover cake?
Keep it in an airtight container in the refrigerator to preserve freshness and prevent the frosting from drying out.
Final Thoughts
Making this Cranberry Orange Cake with Cream Cheese Frosting Recipe always feels a little like magic in my kitchen. I love how the fresh citrus brightens the richness, and the tart cranberries keep every bite exciting. If you want a cake that’s festive enough for special occasions yet easy enough for a cozy weekend treat, give this one a try—I promise you’ll have people coming back for seconds (and thirds!).
Print
Cranberry Orange Cake with Cream Cheese Frosting Recipe
- Prep Time: 120 minutes
- Cook Time: 30 minutes
- Total Time: 150 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This luscious Cranberry Orange Cake is bursting with fresh cranberries and zesty orange flavor, complemented by a rich and creamy orange-infused cream cheese frosting. Perfect for holiday celebrations or any special occasion, this moist and tender cake offers a delightful balance of tart and sweet, topped with fresh cranberries, orange slices, and thyme sprigs for an elegant finish.
Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, room temperature
- 1 Tbsp orange zest (from one large orange)
- 1 1/2 cup granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 3/4 cup milk, room temperature
- 1/2 cup fresh squeezed orange juice (from one large orange)
- 1 cup cranberries, coated in 1 Tbsp flour
Frosting
- 2 cups unsalted butter, room temperature
- 1 Tbsp orange zest
- 8 oz cream cheese, full fat, softened
- 5 cups powdered sugar
- 1 tsp vanilla extract
Garnish (optional)
- Fresh cranberries
- Orange slices
- Thyme sprigs
Instructions
- Prepare the dry ingredients. In a large bowl, sift together the all-purpose flour, baking powder, and salt. This ensures even distribution of leavening agents for a perfect rise.
- Cream butter and sugar with orange zest. In another large bowl, beat the unsalted butter and granulated sugar together until light and fluffy. Stir in the tablespoon of orange zest to infuse the mixture with citrus aroma.
- Add eggs and vanilla. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract.
- Combine wet and dry ingredients. Alternately add the flour mixture and the milk mixed with orange juice to the butter mixture, beginning and ending with the flour. Mix just until everything is combined to avoid overworking the batter.
- Incorporate cranberries. Toss the cranberries with 1 tablespoon of flour to prevent them from sinking to the bottom, then gently fold them into the batter.
- Bake the cake. Pour the batter evenly into two 9-inch round cake pans lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes. Remove the cakes from the oven and allow to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
- Make the frosting. In a large bowl, beat the unsalted butter and softened cream cheese until smooth. Add the orange zest and vanilla extract, then gradually beat in the powdered sugar until creamy and spreadable.
- Assemble the cake. Place one cake layer on a serving plate, spread a thick layer of frosting over the top. Place the second layer on top and frost the top and sides evenly with the remaining frosting.
- Garnish and serve. Decorate the cake with fresh cranberries, orange slices, and thyme sprigs as desired. Chill the cake for at least 30 minutes before slicing to set the frosting.
Notes
- Loaded with fresh cranberries and packed with orange flavor, this Cranberry Orange Cake with cream cheese frosting is a hit for any occasion!
- Coating cranberries in flour prevents them from sinking during baking.
- Ensure all dairy ingredients are at room temperature for smooth batter and frosting.
- For an extra moist cake, brush layers lightly with orange juice before frosting.
- Store leftovers covered in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving (1 slice)
- Calories: 756
- Sugar: 66 g
- Sodium: 189 mg
- Fat: 42 g
- Saturated Fat: 26 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 89 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 160 mg
