Cranberry Orange Cake Recipe

If you’re looking for a cake that feels like a cozy hug with a bright twist, you’re going to love this Cranberry Orange Cake Recipe. It’s that perfect balance of tart, sweet, and citrusy, with tender crumbs that make every bite memorable. I promise, once you make this, it’ll be your go-to for breakfast, dessert, or even an afternoon treat with a cup of tea. Stick around because I’ve packed this post with tips and tricks to help you nail it on your first try!

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Ingredients & Why They Work

The ingredients in this Cranberry Orange Cake Recipe are straightforward but thoughtfully paired to highlight natural flavors. I always suggest using fresh, fragrant oranges and good-quality unsalted butter to amplify those bright, zesty notes.

• Granulated Sugar: Mixing this with fresh orange zest creates natural orange sugar bursting with aroma.
• Orange Zest: Use a vegetable peeler to avoid the bitter pith—only the bright orange peel brings that perfect citrus punch.
• Unsalted Butter: Room temperature butter whips beautifully with the sugar, giving you that airy base.
• Egg: Adds structure and richness.
• Vanilla Extract: Brings depth and warmth, rounding out the citrus and cranberries.
• Baking Powder: Helps the cake rise perfectly—make sure it’s fresh!
• Salt: Enhances all the flavors without being noticeable.
• All-purpose Flour: Gives the cake body and texture.
• Buttermilk: Provides tanginess and moisture, keeping the crumb tender and moist.
• Cranberries: Fresh or frozen work—just evenly fold them in so you get bursts of tartness in every bite.
• Sparkling Sugar: Adds a delicate crunch and a pretty sparkle on top.

Make It Your Way

One of my favorite things about this Cranberry Orange Cake Recipe is how easy it is to adapt. Over time, I’ve added my twists here and there to suit the season or dietary needs, and you can too! Don’t hesitate to play with it—it’s forgiving and versatile.

• Variation: I sometimes swap out half the cranberries for chopped pecans for a lovely crunch that takes the cake to a new level of delicious.
• Dietary Modification: If you want a dairy-free version, try using a plant-based buttermilk substitute (like almond milk with a dash of vinegar) and vegan butter—works surprisingly well.
• Seasonal Twist: Around the holidays, I add a sprinkle of cinnamon or a touch of ginger for warmth that pairs beautifully with the orange and cranberry.
• Difficulty Level: Perfect for beginner bakers because the steps are straightforward, but still impressive enough to bring to a potluck or family gathering.

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

Step 1: Whip Up the Orange Sugar

The very first thing I do is make orange sugar by pulsing granulated sugar and fresh orange zest together in a food processor. This step might sound small, but it’s what makes this cake sing with fresh citrus flavor throughout. The sugar becomes moist and slightly orange-tinted, which is magical when it creams with the butter.

Step 2: Cream Orange Sugar and Butter

Next, cream the orange sugar and butter until light and fluffy—usually about 3 minutes with a stand mixer (or a little longer by hand). Scraping down the bowl halfway through keeps everything mixing evenly. This step is your secret weapon for a tender crumb and great texture.

Step 3: Add the Eggs and Flavorings

Beat in one large egg and vanilla extract. Then add baking powder and salt, making sure to scrape as you go so everything blends beautifully. Mixing slowly here helps keep the batter airy.

Step 4: Alternating Flour & Buttermilk

Lower the mixer speed and add half the flour, blending until just incorporated. Then pour in the buttermilk, followed by the remaining flour. The key here is not to overmix—stop as soon as you don’t see any dry flour. Overmixing can make the cake tough, and trust me, you want that soft crumb!

Step 5: Gently Fold in Cranberries

Using a spatula, fold in the fresh cranberries carefully to keep them evenly distributed so every slice gets a tart burst. Avoid stirring too hard or the berries will break down and turn your batter pink.

Step 6: Bake to Golden Perfection

Spread the thick batter evenly in a prepared 9×9-inch pan lined with parchment for easy cleanup and lifting later. Sprinkle sparkling sugar on top—it creates that pretty, crunchy finish. Bake at 350°F for 40-45 minutes. Start checking at 40 minutes with a toothpick; it should come out clean or with a few moist crumbs. If you overbake, the cake dries out, so keep an eye on it, especially if your oven runs hot.

Step 7: Cool and Enjoy!

Let the cake cool for 15-20 minutes in the pan. If you used parchment, lift the whole cake out and place it on a rack to cool completely, or slice while still warm if you can’t wait (which I totally get!). Store leftovers covered on the counter—this cake actually tastes better after resting a bit.

How to Serve Cranberry Orange Cake Recipe

Garnishes

I love adding a few fresh orange slices or a sprinkle of extra sparkling sugar on top before serving. Sometimes, a dusting of powdered sugar over the slice makes it extra pretty. If you’re feeling indulgent, a dollop of whipped cream or a smear of cream cheese frosting pairs beautifully, but honestly, it’s so flavorful on its own, you might not need anything else!

Side Dishes

This cake is a star by itself, but if you want to offer a little extra, try a fresh green salad with a citrus vinaigrette for a brunch setting or some vanilla ice cream for dessert. A hot cup of chai or Earl Grey tea always feels like the perfect companion, especially in chilly weather.

Creative Ways to Present

For holidays or parties, I’ve served this cake layered with thin slices of candied orange peel between layers (just bake it in round pans). Another time, I made mini bundt cakes, which look so cute and make individual portions. Wrapping a slice in parchment with a sprig of rosemary or mint is a charming touch if you’re gifting it to friends.

Make Ahead and Storage

Storing Leftovers

After the cake cools, I store it in the original pan covered loosely with foil or in an airtight container at room temperature. It stays fresh for up to 3 days this way, and the flavor actually deepens if you wait a day before digging in.

Freezing

If you want to make it ahead for a party, this Cranberry Orange Cake Recipe freezes wonderfully. Wrap it tightly in plastic wrap and then foil or place in a freezer bag. Thaw overnight in the fridge to keep it moist and fresh.

Reheating

I usually enjoy this cake at room temperature, but if you want it warm, heat a slice in the microwave for about 15 seconds—just enough to soften the butter inside without drying it out. It feels like a fresh-baked treat all over again!

FAQs

Final Thoughts

This Cranberry Orange Cake Recipe feels like a little celebration every time I make it —simple, bright, and just a bit special. It’s the kind of cake you’ll want to share with friends and family, or keep the whole pan for yourself (no judgment here!). Give it a try in your kitchen, and I bet it’ll quickly become a favorite you reach for again and again.

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