Do Share Recipe

I have to admit, the first time I made this Orange Cake with Cranberry Filling Recipe, I felt like I’d discovered the ultimate holiday dessert. The soft, tender layers paired with the tangy cranberry filling had me hooked from the first bite. I loved how the fresh orange flavor came through in every mouthful, complemented perfectly by the creamy frosting.

Making this cake felt like a fun project, but it was surprisingly easy to pull off. I’ve since made it multiple times, and every version has been a showstopper at my table. You can also enjoy similar comforting meals like ground turkey pasta recipes or a warm bowl of ground turkey soup recipes while baking.

Ingredients

Here’s everything you’ll need to make this luscious orange cake with cranberry filling. I’ve included pro tips for each ingredient to help the cake turn out perfectly.

2 cups all-purpose flour – sifted for a lighter texture
2 tsp baking powder – ensures a fluffy, tender cake
1/2 tsp salt – balances sweetness
4 large eggs – use room temperature for a lighter crumb
1 1/2 cups granulated sugar – provides sweetness and structure
1/2 cup vegetable oil – keeps cake moist
1/2 cup freshly squeezed orange juice – fresh juice enhances natural flavor
Zest of 4 oranges – don’t skip this, it makes a flavor punch
1 tsp vanilla extract – adds depth to the cake flavor

Cranberry Filling

1 1/2 cups fresh cranberries – tart and juicy, helps set a jam-like texture
1/2 cup granulated sugar – balances cranberry tartness
Zest of 1 orange – brightens the filling flavor
1/4 cup freshly squeezed orange juice – liquid for cooking cranberries
1 tbsp unsalted butter – enriches the filling

Cream Cheese Frosting

8 oz cream cheese, full-fat and block style – ensures frosting holds its shape
1/2 cup unsalted butter, softened – adds creaminess
3 cups powdered sugar, sifted – smooth and lump-free frosting
1 tsp vanilla extract – flavor enhancer
Pinch of salt – balances sweetness

Note: Several servings

Variations

This cake is versatile, and you can tweak it to fit dietary preferences or flavor experiments:

For dairy-free, replace butter and cream cheese with plant-based alternatives.
For sugar-free, use a granulated sugar substitute and powdered sugar replacement in frosting.
Add 1/4 tsp almond extract to the frosting for a nutty twist.
Toss a handful of chopped pistachios or walnuts into the cranberry filling for crunch.

Cooking Time

Prep Time: 25 minutes
Cooking Time: 35-40 minutes
Total Time: 1 hour 5 minutes

Equipment You Need

Electric mixer – to beat eggs and sugar until fluffy
Mixing bowls – for dry and wet ingredients separately
9-inch round cake pans – standard size for layered cakes
Cooling rack – prevents soggy bottoms
Saucepan – for cooking cranberry filling
Piping bag or Ziploc bag – for frosting neat edges

How to Make Orange Cake with Cranberry Filling Recipe?

Preparing the Cake Batter

Start by whisking eggs and sugar on high speed until light and airy, about 5 minutes. Slowly add the oil, orange juice, zest, and vanilla. Finally, fold in the dry ingredients just until combined—overmixing will make the cake dense.

Baking the Cake

Pour the batter into greased 9-inch pans and bake at 350°F (180°C) for 30-40 minutes. Test with a toothpick; it should come out clean or with a few crumbs. Let the cakes cool for 10-15 minutes in the pan before transferring to a wire rack.

Making the Cranberry Filling

Cook cranberries, sugar, and orange juice over medium heat until they pop, about 5-10 minutes. Mash lightly with a potato masher, simmer 5 minutes more, then stir in butter. Chill for at least an hour to let the filling set.

Preparing Cream Cheese Frosting

Beat cream cheese and butter until creamy, then add powdered sugar, vanilla, and a pinch of salt. Beat until fluffy. Keep at room temperature for easy spreading.

Assembling the Cake

Place one cake layer on a board, pipe a ring of frosting to hold the cranberry filling. Spread the cranberry sauce inside the ring, then top with the second cake layer. Frost the entire cake with remaining cream cheese frosting and garnish as desired.

Additional Tips for Making This Recipe Better

I always zest my oranges before juicing them; it’s easier and the flavor is fresher.
I let the cake sit a day before serving; the orange flavor intensifies beautifully.
I don’t overmix the batter after adding flour—it keeps the cake soft and airy.
I use a toothpick to check doneness rather than relying solely on time.
I chill the cranberry filling overnight; it sets perfectly without extra thickeners.

How to Serve Orange Cake with Cranberry Filling Recipe?

This cake is gorgeous as a centerpiece. I love serving it on a decorative cake stand and garnishing with fresh cranberries, pomegranate arils, a sprinkle of orange zest, and a few rosemary sprigs. For holidays, add a dusting of powdered sugar for a snow-like effect. Slices are best served at room temperature to enjoy the creamy frosting and tangy filling fully.

Nutritional Information

Here’s a rough idea of what you’re getting per serving:

Calories: 420 – rich and indulgent, perfect for dessert
Protein: 5g – from eggs and cream cheese
Carbohydrates: 60g – mostly from sugar and flour
Fat: 18g – from butter, cream cheese, and oil

Make Ahead and Storage

Storing

Store the cake in an airtight container in the fridge for up to 3 days. This keeps the frosting and cranberry filling fresh.

Freezing

You can freeze unfrosted cakes for up to 2 months. Wrap tightly in plastic wrap and foil to avoid freezer burn. Thaw overnight in the fridge before frosting.

Reheating

For a slightly warm slice, leave it at room temperature for 15-20 minutes. I find it enhances the citrus aroma without melting the frosting.

Why You’ll Love This Recipe?

Here’s why this orange cake with cranberry filling has become my go-to dessert:

Easy to make: I can assemble it in under an hour without complicated techniques.
Flavorful: The fresh orange and tart cranberries create a perfect balance.
Versatile: Works for holidays, birthdays, or casual family desserts.
Customizable: I can make it dairy-free, sugar-free, or add nuts for texture.
Visually stunning: Guests always comment on its festive, layered look.

This orange cake with cranberry filling is my personal favorite for holiday celebrations or any special occasion. The combination of citrusy layers, tart cranberry, and creamy frosting makes every bite feel indulgent but balanced. With a little planning, this showstopping dessert can easily be your centerpiece for gatherings.

Ben Carraoli