Cranberry Orange Cake Recipe

BySarah
Jump to Recipe· 4.7 from 69 reviews

If you’re searching for a dessert that strikes the perfect balance between tart and sweet, with a burst of fresh citrus and berries in every bite, then you’ll adore this Cranberry Orange Cake Recipe. It’s one of those cakes I turn to whenever I want something bright and comforting, without all the fuss. Follow along—I’ll walk you through every step to make sure your cake comes out juicy, flavorful, and perfectly moist every single time.

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Why This Recipe Works

  • Freshness in Every Bite: The tart cranberries combined with bright orange zest create a refreshing flavor profile that keeps you coming back for more.
  • Perfect Texture: Buttermilk and creamed butter make the crumb wonderfully tender and moist, a texture that’s just right for breakfast or dessert.
  • Sparkling Sugar Finish: A sprinkle of sparkling sugar adds a subtle crunch and a pretty, inviting sparkle to the top.
  • Simple Ingredients, Big Flavor: You likely have most of the ingredients on hand, making this an easy-to-pull-together recipe that looks and tastes special.
Cranberry Orange Cake, easy cranberry orange cake, citrus berry dessert, moist cranberry orange cake, holiday cake recipes - 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

This Cranberry Orange Cake Recipe uses a handful of fresh, flavorful ingredients that really complement each other. From the zest-laden sugar to the burst of juicy cranberries, every component plays a role in balancing texture and flavor. When shopping, look for fresh oranges with firm zest and tart but plump cranberries for the best results.

Cranberry Orange Cake, easy cranberry orange cake, citrus berry dessert, moist cranberry orange cake, holiday cake recipes - 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: Used to blend with the orange zest, creating a fragrant, lightly orange-tinted sugar that’s the secret to vibrant citrus flavor.
  • Orange zest: Just the orange part, not the white pith, which can add bitterness—use a vegetable peeler to get perfect strips.
  • Unsalted butter: Room temperature butter creams with the orange sugar to add richness and tenderness to the cake crumb.
  • Egg: Binds ingredients and adds structure without overpowering the delicate flavors.
  • Vanilla extract: Adds warmth and enhances the citrus notes.
  • Baking powder: The leavening agent helps the cake rise nicely for a fluffy texture.
  • Salt: Balances sweetness and intensifies all the flavors.
  • All-purpose flour: The base of the cake that holds everything together.
  • Buttermilk: Adds moisture and a slight tang, making the texture tender and the flavor more complex.
  • Cranberries: Fresh or thawed frozen, these provide tart bursts of flavor and lovely red color pockets.
  • Sparkling sugar: For a pretty, crunchy topping that catches the eye and adds texture.
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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

I love how flexible this Cranberry Orange Cake Recipe is. You can easily add your own twist depending on what you have or prefer. For example, swapping in a little almond extract instead of vanilla can add a lovely depth. The key is to keep the bright, tart elements front and center.

  • Variation: Once, I added chopped pecans for some crunch—it gave the cake a nutty contrast that my family adored.
  • Dietary swap: For a dairy-free version, substitute buttermilk with almond milk plus a tablespoon of lemon juice.
  • Seasonal twist: Try swapping cranberries with fresh raspberries or currants when they’re in season for a slightly different, yet equally stunning cake.

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

Step 1: Make Your Orange Sugar

This is my favorite trick to pack in the citrus flavor. You’ll start by blending the granulated sugar with freshly zested orange peel in a food processor. Pulsing these together releases the essential oils from the zest and infuses the sugar with a lovely, natural orange aroma. The sugar should turn a pale orange and feel slightly moist to the touch. Don’t skip this step—it’s a game-changer!

Step 2: Cream Butter and Orange Sugar

Next, cream your softened butter with the orange-infused sugar until the mixture is light and fluffy. I like to do this with my stand mixer, but an electric hand mixer works just as well. Take your time here—about 3 minutes. This process incorporates air, which helps your cake be tender and soft.

Step 3: Add Egg, Vanilla, Baking Powder, and Salt

Beat in the egg and vanilla until fully blended, then add the baking powder and salt. Be sure to scrape down the sides of your bowl throughout to keep everything well combined. This ensures even flavor and texture later.

Step 4: Alternate Flour and Buttermilk

Lower your mixer speed and add half the flour. Mix just until incorporated. Then, pour in the buttermilk and finally add the remaining flour. Stop mixing as soon as you don’t see dry flour—overmixing can make the cake tough, so be gentle now.

Step 5: Fold in Cranberries

Use a spatula to gently fold in the fresh cranberries. This step is important to prevent the berries from breaking apart and turning the batter pink. Fold just enough to distribute them evenly through the batter.

Step 6: Bake and Finish

Spread your thick batter into a parchment-lined 9×9 inch pan and sprinkle sparkling sugar over the top for a pretty finish. Pop it in the oven at 350°F and bake for 40 to 45 minutes or until the top is golden and a toothpick inserted into the center comes out with just a few moist crumbs. Let it cool 15–20 minutes before lifting it out by the parchment edges or slicing straight in the pan.

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Pro Tips for Making Cranberry Orange Cake Recipe

  • Use Fresh Zest: Always zest your orange just before making the sugar—this keeps the oils vibrant and bright for maximum flavor.
  • Don’t Overmix: When adding your flour, mix gently to avoid a dense cake; a light hand keeps it tender.
  • Parchment Paper Hack: Lining your pan with parchment makes removing the cake a breeze and gives you clean edges.
  • Bake Early, Check Often: Your oven’s temperature might run hot, so start checking a few minutes before time’s up to keep it from drying out.

How to Serve Cranberry Orange Cake Recipe

Cranberry Orange Cake, easy cranberry orange cake, citrus berry dessert, moist cranberry orange cake, holiday cake recipes - 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 often garnish slices with a thin orange slice or a sprinkle of extra sparkling sugar to highlight the citrusy brightness visually and enhance the texture. If I’m feeling fancy, a dollop of lightly whipped cream or a drizzle of a simple orange glaze made from powdered sugar and orange juice is divine.

Side Dishes

This cake pairs wonderfully with a cup of strong coffee or a pot of tea—perfect for brunch or a cozy afternoon snack. For a more indulgent setting, serve alongside vanilla ice cream or a fresh berry compote.

Creative Ways to Present

For holiday gatherings, I’ve served this cake in small squares on a tiered dessert stand with fresh cranberries and orange slices scattered around for a festive look. Layered with mascarpone cheese and cranberries, it transforms into a casual trifle that’s always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

Leftover cake will keep beautifully on the counter for 2-3 days if you cover it with foil or place it in an airtight container. I usually store it in the pan covered tightly; this keeps it from drying out without losing flavor or texture.

Freezing

I’ve frozen this cake wrapped tightly in plastic wrap and foil, then placed in a zip-top bag. When thawed at room temperature, it tastes almost as fresh as the day it was baked! Perfect to prep ahead for holidays or special occasions.

Reheating

To revive a slice, I pop it in a 300°F oven for 5-7 minutes—just enough to warm through without drying it out. You can also microwave it for 15-20 seconds, but the oven brings back more of that fresh-baked texture and flavor.

FAQs

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

    Yes! Frozen cranberries work wonderfully here. Just make sure to thaw and drain them well before folding into the batter to avoid extra moisture. This helps keep your cake from becoming soggy.

  2. What if I don’t have buttermilk?

    No worries! You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then adding milk to the one-cup mark. Let it sit for 5 minutes before using.

  3. How should I adjust baking time for a different pan size?

    If you use a larger or shallower pan, start checking for doneness 5-10 minutes earlier as thinner batter cooks faster. For smaller pans, the cake may take a bit longer. Always rely on the toothpick test for best results.

  4. Can this cake be made into cupcakes?

    Absolutely! Just line your cupcake tin and bake for about 20-25 minutes, keeping a close eye on them so they don’t dry out. It’s a fun way to serve individual portions, especially for parties.

  5. What’s the best way to zest an orange for this recipe?

    I like to use a vegetable peeler to get strips of zest, avoiding the bitter white pith underneath. Then, finely chop those strips or pulse them in a food processor with sugar to maximize flavor release.

Final Thoughts

This Cranberry Orange Cake Recipe is close to my heart because it’s both elegant and approachable—exactly what I want when baking for friends or a cozy weekend treat. The fresh citrus zing with the tart cranberries feels like a hug in cake form. I promise, once you try this, it’ll become your go-to for a cake that’s as pretty on the plate as it is delicious. Give it a whirl and see how easy it is to brighten any day with this lovely cake!

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Cranberry Orange Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 69 reviews
  • Author: Sarah
  • 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 a moist, tender crumb infused with fresh orange zest and tart cranberries, topped with sparkling sugar for a slight crunch. Perfect as a sweet breakfast treat or dessert.

Ingredients

For the Cake

  • 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 Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Lightly spray a 9×9 inch baking pan and line it with two sheets of parchment paper with long ends to easily lift the cake out later for slicing.
  2. Make Orange Sugar: Combine the granulated sugar and orange zest in a food processor and process until the zest is fully incorporated, creating a pale orange moist sugar.
  3. Cream Butter and Sugar: Using a stand mixer or electric beaters, cream together the orange sugar and unsalted butter until light and fluffy, about 3 minutes, scraping down the sides as needed.
  4. Add Egg and Flavorings: Beat in the large egg and vanilla extract, then add baking powder and salt, continuing to scrape the bowl to mix evenly.
  5. Incorporate Flour and Buttermilk: Lower the mixer speed, blend in half of the flour just until almost combined, add the buttermilk, then add the remaining flour. Mix just until the flour is incorporated; do not overmix.
  6. Fold in Cranberries: Gently fold in the cranberries, ensuring they are evenly distributed throughout the batter.
  7. Transfer Batter and Add Topping: Spread the thick batter evenly into the prepared baking pan. Sprinkle the sparkling sugar evenly over the top.
  8. Bake: Bake in the preheated oven for 45 minutes or until the cake is risen, golden brown, and a toothpick inserted in the center comes out clean without wet batter.
  9. Cool and Serve: Let the cake cool in the pan for 15 to 20 minutes. If using parchment, lift it out to cool completely or slice while still slightly warm. Store leftovers covered with foil at room temperature.

Notes

  • For easy removal, be sure to line the baking pan with parchment paper as described.
  • Do not overmix the batter once flour is added to keep the cake tender.
  • Check the cake a few minutes before 45 minutes if your oven runs hot to prevent overbaking.
  • Substitute fresh cranberries with frozen cranberries if fresh are not available, but avoid thawing to prevent bleeding colors.
  • Sparkling sugar adds a delightful crunchy topping but can be omitted if unavailable.

Nutrition

  • Serving Size: 1 slice
  • Calories: 280 kcal
  • Sugar: 20 g
  • Sodium: 320 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 45 mg

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