Do Share Recipe

I just made this Cranberry Orange Cake Recipe, and honestly, I’m still thinking about how good it turned out. The fresh orange aroma filled my kitchen while baking, and those tart cranberries added the perfect contrast to the sweet, soft cake. I love recipes that feel special but don’t require complicated steps, and this one checks all the boxes.

It’s elegant enough for holidays yet simple enough to make anytime. Let me walk you through how I make it and all the little tips that make it extra delicious. You might also enjoy trying the The Best Spanish Flan Recipe for another sweet treat.

Ingredients

This recipe uses simple ingredients, but each one plays an important role in flavor and texture. You can also pair this cake with a savory side or appetizer, like the Balsamic Soy Roasted Garlic Mushrooms Recipe, for a festive menu.

2 ½ cups all-purpose flour – Provides structure; spoon and level for accuracy.
2 ½ teaspoons baking powder – Helps the cake rise evenly and stay fluffy.
½ teaspoon salt – Enhances sweetness and balances flavors.
¾ cup unsalted butter, room temperature – Gives richness and a tender crumb; don’t use melted butter.
1 tablespoon orange zest – Adds intense citrus aroma; always zest before juicing.
1 ½ cups granulated sugar – Sweetens and helps create a soft texture.
3 large eggs, room temperature – Ensures smooth batter and even baking.
1 teaspoon vanilla extract – Rounds out the citrus flavor.
¾ cup milk, room temperature – Keeps the cake moist.
½ cup freshly squeezed orange juice – Fresh juice gives the best flavor.
1 cup fresh cranberries tossed with 1 tablespoon flour – Prevents cranberries from sinking.

Note: This ingredient quantity makes approximately 12 servings.

Variations

This cake is very flexible, and I love adjusting it depending on the occasion.

Dairy-free: Use plant-based butter, dairy-free cream cheese, and almond or oat milk.
Reduced sugar: Cut back the sugar slightly in both cake and frosting for a less sweet version.
Extra flavor: Add cinnamon or cardamom for warm winter notes.
Nutty twist: Fold in chopped walnuts or pecans for crunch.

Cooking Time

Prep Time: 30 minutes
Cooking Time: 25–30 minutes
Total Time: About 2 hours including cooling and frosting

Equipment You Need

Mixing bowls – For combining dry and wet ingredients.
Hand mixer or stand mixer – Helps cream butter and sugar smoothly.
8-inch round cake pans – For even cake layers.
Parchment paper – Prevents sticking.
Cooling rack – Allows cakes to cool evenly.
Offset spatula – Makes frosting neat and smooth.

How to Make Cranberry Orange Cake Recipe

This cake comes together in simple steps, and once you’ve made it once, it feels effortless.

Prepare the Oven and Pans

Preheat your oven to 350°F and grease your cake pans. Line the bottoms with parchment paper so the cakes release easily. This step saves time and frustration later.

Mix the Dry Ingredients

Whisk the flour, baking powder, and salt together in a bowl. Mixing them first ensures the leavening is evenly distributed. This gives you a consistent rise in every layer.

Cream Butter, Sugar, and Orange Zest

Beat the butter and orange zest until smooth and fragrant. Add the sugar and mix until light and fluffy. This step adds air and helps create a soft crumb.

Add Eggs and Liquids

Add eggs one at a time, mixing well after each. Stir in vanilla, then alternate adding the dry ingredients with milk and orange juice. This keeps the batter smooth and prevents overmixing.

Fold in Cranberries

Gently fold in the floured cranberries using a spatula. Be careful not to overmix at this stage. This keeps the berries evenly spread throughout the cake.

Bake the Cake Layers

Divide batter evenly between pans and smooth the tops. Bake until a toothpick inserted comes out mostly clean. Let the cakes cool before removing from pans.

Prepare the Cream Cheese Frosting

Beat butter and orange zest until creamy. Add cream cheese and mix until smooth. Gradually add powdered sugar and vanilla until light and fluffy.

Assemble and Decorate

Layer the cakes with frosting in between. Apply a thin crumb coat and chill briefly. Finish frosting and decorate with cranberries and orange slices.

Additional Tips for Making This Recipe Better

After making this cake multiple times, here’s what really helps:

I always use fresh cranberries for the best tart flavor.
I let my cake layers cool completely before frosting to avoid melting.
I chill the crumb-coated cake for cleaner final frosting.
I taste the frosting and adjust sweetness depending on my mood.

How to Serve Cranberry Orange Cake Recipe

I love serving this cake slightly chilled for clean slices. Garnish with fresh cranberries, thin orange slices, or a light dusting of powdered sugar. It pairs beautifully with tea, coffee, or a holiday drink.

Nutritional Information

Here’s a general idea of what one slice contains:

Calories: Approximately 750 per serving – rich and satisfying.
Protein: About 6g – from eggs and dairy.
Carbohydrates: Around 85–90g – mostly from flour and sugar.
Fat: About 40g – thanks to butter and cream cheese.

Make Ahead and Storage

Make Ahead:
You can bake the cake layers in advance and wrap them tightly. They freeze well for up to 3 months.

Storage:
Once assembled, store the cake covered in the refrigerator. It stays fresh for 4–5 days.

Freezing:
Unfrosted layers freeze best. Thaw overnight in the fridge before frosting and serving.

Why You’ll Love This Recipe

This cake is special for so many reasons, and once you try it, you’ll understand why it’s a favorite.

Bright flavor: The orange and cranberry combination is fresh and balanced.
Perfect texture: Soft, moist layers with creamy frosting.
Great for occasions: Ideal for holidays, birthdays, and gatherings.
Customizable: Easy to adapt for different diets and flavors.

If you want a cake that looks stunning, tastes amazing, and feels homemade in the best way, this Cranberry Orange Cake Recipe is absolutely worth baking.

Ben Carraoli