If you’re anything like me and love that zesty burst of citrus combined with a tart, juicy berry pop, then this Cranberry Orange Cake Recipe is going to be your new favorite. I absolutely love how this turns out—moist, tender, and perfectly balanced between sweet and tangy. Whether you’re serving it for brunch, a holiday treat, or a cozy afternoon with friends, this cake never fails to bring a smile. So, grab your mixing bowls and let’s dive into this fan-freaking-tastic recipe that you’ll want to make over and over again.
Why You’ll Love This Recipe
- Bursting with Bright Flavors: The orange zest and fresh cranberries combine to give a refreshing, tangy sweetness that wakes up your taste buds.
- Simple Yet Elegant: It’s easy enough for a weeknight treat but elegant enough to impress at brunch or holiday gatherings.
- Moist and Tender Texture: Thanks to buttermilk and butter, this cake stays soft and moist for days if stored right.
- Perfect Make-Ahead Dessert: You can prep ahead and still have a fresh, vibrant cake when you need it.
Ingredients You’ll Need
Each ingredient in this Cranberry Orange Cake Recipe plays an important role in building that perfect balance between citrus brightness and berry tartness. I like to use fresh, high-quality ingredients, especially when it comes to the oranges and cranberries—fresh zest and plump berries make all the difference.
- Granulated sugar: This is combined with orange zest early on to infuse sugar crystals with a beautiful citrus aroma and flavor.
- Orange zest: Use a vegetable peeler to strip just the bright orange peel without any bitter white pith for maximum flavor without bitterness.
- Unsalted butter: Room temperature butter creamed with the orange sugar helps build the cake’s rich texture.
- Egg: Adds structure and moisture to the cake.
- Vanilla extract: A little vanilla rounds out the flavors and adds a subtle sweetness.
- Baking powder: Gives the cake a nice lift and light crumb.
- Salt: Enhances the other flavors and balances sweetness.
- All-purpose flour: The base of the cake for structure—measure carefully!
- Buttermilk: This adds moisture and a slight tang that complements the cranberries beautifully.
- Cranberries: Fresh cranberries give the cake its signature tart pop—you can’t skip these!
- Sparkling sugar: Sprinkled on top to give a little shimmer and crunch after baking.
Variations
I love that this Cranberry Orange Cake Recipe is flexible enough to suit different tastes or occasions. I frequently tweak it a bit depending on the season or who I’m baking for — it’s all about what makes you happiest in the kitchen!
- Lemon Zest Variation: I once swapped out orange zest for lemon, and it gave such a fresh, bright twist that my family couldn’t get enough of.
- Gluten-Free Version: Using a 1:1 gluten-free baking flour blend works great – just watch the texture as you fold in the cranberries since gluten-free batters can be a bit different.
- Reduce Sugar: For a less sweet cake, I sometimes cut the sugar by a quarter, which lets the natural tartness of the cranberries really shine.
- Add Warm Spices: A pinch of cinnamon or nutmeg in the batter adds a cozy fall vibe that’s amazing during colder months.
How to Make Cranberry Orange Cake Recipe
Step 1: Prep and Infuse the Orange Sugar
Start by preheating your oven to 350°F and preparing your pan—spray it lightly or, better yet, line it with two sheets of parchment for an easy lift later. Now, the magic begins with the orange sugar. Combine granulated sugar and fresh orange zest in a food processor and pulse until the zest is fully blended in and the sugar looks pale orange and fragrant. This little trick really brings out a bright, citrusy base flavor that carries through the whole cake.
Step 2: Cream Butter and Sugar
Next, beat the orange-infused sugar with room temperature butter until the mixture becomes light and fluffy—about 3 minutes. This step is crucial because it traps air, helping your cake rise and stay tender. I usually scrape down the sides with a spatula a couple times to make sure everything is mixing evenly.
Step 3: Add the Wet Ingredients and Leavening
Once your butter and sugar are perfectly creamed, beat in the egg and vanilla extract until fully combined. Then add your baking powder and a touch of salt—this combination works hard to give your cake that lovely lift and balanced flavor.
Step 4: Incorporate Flour and Buttermilk
This is where I slow down my mixer speed. Add half the all-purpose flour and mix gently until just combined, then pour in the buttermilk, and finally add the rest of the flour. It’s important not to overmix here because that can lead to a tough cake. You want everything just combined, with the batter still thick and luscious.
Step 5: Fold in the Cranberries and Bake
Finally, fold in the cranberries carefully to distribute them evenly without bursting too many. Spread the batter into your prepared pan, and sprinkle sparkling sugar evenly on top for a delightful crunch and sparkle. Pop the cake in the oven for about 40 to 45 minutes—start checking at 40 minutes by inserting a toothpick in the center. You want it to come out clean or with moist crumbs, but definitely no wet batter. Overbaking dries the cake out, so keep an eye on it!
Step 6: Cool and Serve
After baking, let the cake cool in the pan for about 15-20 minutes. If you lined your pan with parchment, this is the perfect time to lift it out and let it cool completely on a wire rack. The cake slices better while still slightly warm but cool enough to handle, and it’s just delicious served at room temperature.
Pro Tips for Making Cranberry Orange Cake Recipe
- Zest with Care: I learned to use a vegetable peeler for zesting—it gives you nice wide strips of just the orange peel, avoiding any bitter white pith that can ruin the flavor.
- Don’t Overmix: When adding flour and buttermilk, mix just until combined. Overmixing makes the cake dense rather than tender and airy.
- Even Cranberry Distribution: Folding cranberries in gently ensures every bite gets those lovely bursts without smearing color all through the batter.
- Use Parchment for Easy Lifting: This simple trick lets you remove the whole cake easily for perfect slices and less mess when serving.
How to Serve Cranberry Orange Cake Recipe
Garnishes
I often keep it simple with a light dusting of powdered sugar, but a few fresh orange slices or additional cranberries make for a beautiful, fresh garnish. If I’m feeling fancy, a dollop of whipped cream or softly whipped mascarpone on the side adds a creamy contrast that everyone loves.
Side Dishes
This cake pairs perfectly with a cup of hot tea or strong coffee. For brunch, I’ll serve it alongside scrambled eggs and a citrusy fruit salad to keep the meal balanced and bright. It also plays well with soft cheeses or a scoop of vanilla ice cream if you want a dessert vibe.
Creative Ways to Present
For special occasions, I’ve layered slices with whipped cream and whole cranberries to create a trifle effect. You can also cut the cake into mini squares and serve on decorative plates topped with edible flowers or candied orange peel for a stunning presentation that guests rave about.
Make Ahead and Storage
Storing Leftovers
I usually store leftover cranberry orange cake in the pan, covered loosely with foil, right on the counter. It stays moist and fresh for 2-3 days that way without needing refrigeration, which I love for the convenience and texture.
Freezing
If I want to save it longer, I wrap individual slices tightly in plastic wrap and then foil before freezing. This way, the cake keeps well for up to 2 months without drying out or losing flavor.
Reheating
To reheat leftover cake, I pop a slice in the microwave for about 15 seconds—it warms the cake up just enough to soften the butter and amplify the orange aroma without drying it out. You can also warm it in a low oven wrapped in foil for a few minutes.
FAQs
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Can I use frozen cranberries in this Cranberry Orange Cake Recipe?
Yes, you can! Just make sure to thaw and drain them well before folding them into the batter to prevent excess moisture from making the cake soggy. Use fresh cranberries if possible for the best texture and flavor, but frozen works in a pinch.
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Can I make this cake dairy-free?
Absolutely. Swap the unsalted butter for your favorite plant-based butter substitute and use a dairy-free buttermilk alternative—like almond milk mixed with a tablespoon of lemon juice or vinegar. The texture might be slightly different, but the flavor remains fantastic.
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Why does this recipe call for sparkling sugar on top?
Sparkling sugar adds a pretty, crunchy finish that makes the cake look festive and adds a delightful contrast in texture. If you don’t have sparkling sugar, coarse sugar or turbinado sugar works just as well.
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Can I make this cake in a different pan size?
You can, but because this recipe is designed for a 9×9 inch pan, adjusting the bake time may be necessary. A shallower pan will bake faster, so check for doneness a few minutes earlier, while a deeper pan could take longer. Keep an eye on the toothpick test!
Final Thoughts
This Cranberry Orange Cake Recipe holds a special place in my kitchen — it’s one of those easy-breezy recipes that feels both homely and a little fancy at the same time. Whenever I bake it, the house fills with that warm orange scent mixed with the tartness of cranberries, making it impossible not to sneak a slice early. I can’t wait for you to try it and add your own twist. Trust me, once you do, this cake will become your go-to for brightening up any day or celebration.
Print
Cranberry Orange Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A bright and festive Cranberry Orange Cake bursting with the flavors of fresh orange zest and tart cranberries. Moist and easy to prepare, this cake is perfect for holiday breakfasts, gifting, or casual snacking.
Ingredients
Cake Ingredients
- 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
- Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C) and lightly spray a 9×9 inch baking pan. For easy removal, line the pan with two sheets of parchment paper with long ends to lift out the baked cake.
- Make the Orange Sugar: Combine the granulated sugar and orange zest in a food processor. Process until the zest is fully incorporated and the sugar is moist and pale orange in color.
- Cream Butter and Orange Sugar: In a mixing bowl, cream together the orange sugar and unsalted butter until light and fluffy, about 3 minutes. Scrape the sides of the bowl as needed to ensure even mixing.
- Add Egg, Vanilla, and Leaveners: Beat in the egg and vanilla extract until combined. Then add the baking powder and salt, mixing thoroughly while scraping the bowl to incorporate all ingredients evenly.
- Incorporate Flour and Buttermilk: On low mixer speed, mix in half of the all-purpose flour, just until almost blended. Pour in the buttermilk, then add the remaining flour. Mix only until the flour is just incorporated to avoid overmixing.
- Fold in Cranberries: Gently fold the fresh cranberries into the batter, ensuring they are evenly distributed throughout without breaking them up.
- Transfer Batter and Add Topping: Spread the thick batter evenly into the prepared baking pan. Sprinkle the surface evenly with sparkling sugar for a sweet, crunchy topping.
- Bake the Cake: Place the pan in the oven and bake for 40-45 minutes, or until the cake is risen, golden on top, and a toothpick inserted into the center comes out clean without wet batter. Begin checking earlier if your oven runs hot to avoid overbaking.
- Cool and Serve: Let the cake cool for 15-20 minutes in the pan. If lined with parchment paper, lift the cake out to cool completely or slice it while still slightly warm. Store leftovers covered with foil at room temperature.
Notes
- This cake celebrates bright seasonal flavors with ease and moistness, making it ideal for gifting, casual snacking, or holiday mornings.
- Lining the pan with parchment paper makes it easier to remove and slice the cake without sticking.
- Be careful not to overmix after adding flour to keep the cake tender.
- Check doneness starting at 40 minutes, especially if your oven tends to run hot, to keep the cake moist.
Nutrition
- Serving Size: 1 slice (approximately 1/12 of the cake)
- Calories: 230 kcal
- Sugar: 18 g
- Sodium: 213 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 37 mg
