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Cranberry Orange Cake Recipe
Ben Carraoli

Cranberry Orange Cake Recipe

I just made this Cranberry Orange Cake, 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.
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Total Time 2 hours
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Beat butter and orange zest until creamy. Add cream cheese and mix until smooth. Gradually add powdered sugar and vanilla until light and fluffy.
  8. Layer the cakes with frosting in between. Apply a thin crumb coat and chill briefly. Finish frosting and decorate with cranberries and orange slices.

Notes

  • 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.