This cake strikes the perfect balance between sweet and tangy. The cranberries add pops of flavor, while orange zest and juice keep the crumb fresh and fragrant. It’s easy to make, beautiful to serve, and works well as both a dessert and a breakfast-style cake.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
fresh or frozen cranberries orange zest orange juice all-purpose flour baking powder baking soda salt granulated sugar eggs butter or oil milk or yogurt vanilla extract
Directions
Preheat the oven and grease a cake or loaf pan.
Toss the cranberries with a small amount of flour and set aside.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, beat sugar with butter or oil until smooth.
Add eggs one at a time, mixing well after each addition.
Stir in orange zest, orange juice, and vanilla.
Gradually add the dry ingredients, alternating with milk or yogurt.
Fold in the cranberries gently.
Pour the batter into the prepared pan and smooth the top.
Bake until a toothpick inserted in the center comes out clean.
Cool before slicing or glazing if desired.
Servings and timing
Servings: 10–12 Prep time: 15 minutes Cook time: 45–55 minutes Total time: about 1 hour 10 minutes
Variations
You can add a simple orange glaze for extra sweetness. Swap cranberries for blueberries or raspberries if desired. A handful of chopped nuts adds texture, and using buttermilk gives the cake extra tenderness.
Storage/Reheating
Store the cake tightly covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. It also freezes well for up to 2 months. Bring to room temperature before serving.
FAQs
Can I use dried cranberries instead of fresh?
Yes, but soak them briefly in warm water or orange juice first.
Do frozen cranberries need to be thawed?
No, they can be used directly from frozen.
Can I make this cake ahead of time?
Yes, it tastes even better the next day.
What pan works best?
A loaf pan, round cake pan, or bundt pan all work well.
Can I add an orange glaze?
Yes, a simple powdered sugar and orange juice glaze is delicious.
Is this cake very sweet?
No, it’s lightly sweet with a pleasant tartness.
Can I make it dairy-free?
Yes, use oil and a dairy-free milk alternative.
How do I keep cranberries from sinking?
Tossing them in flour helps distribute them evenly.
Can I use lemon instead of orange?
Yes, lemon pairs nicely with cranberries.
Is this cake good for breakfast?
Yes, it’s lightly sweet and perfect with coffee or tea.
Conclusion
Cranberry Orange Cake is a fresh, flavorful dessert that highlights the classic pairing of tart cranberries and bright citrus. Easy to make and beautiful to serve, it’s a recipe you’ll want to bake again and again
Cranberry Orange Cake is a moist, tender cake bursting with tart cranberries and bright orange flavor. Lightly sweet and fragrant with citrus, it’s perfect for holidays, brunch, or an everyday treat.
Author:Catherine
Prep Time:15 minutes
Cook Time:50 minutes
Total Time:1 hour 10 minutes
Yield:10–12 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups fresh or frozen cranberries
1 tbsp orange zest
1/2 cup fresh orange juice
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
2 large eggs
1/2 cup butter, melted (or vegetable oil)
1/2 cup milk or yogurt
1 tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C) and grease a loaf pan or 9-inch cake pan.
Toss cranberries with 1 tablespoon of flour and set aside.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, beat sugar with melted butter or oil until smooth.
Add eggs one at a time, mixing well after each addition.
Stir in orange zest, orange juice, and vanilla extract.
Gradually add dry ingredients, alternating with milk or yogurt, mixing just until combined.
Gently fold in the cranberries.
Pour batter into the prepared pan and smooth the top.
Bake for 45–55 minutes, until a toothpick inserted in the center comes out clean.
Cool before slicing or adding an optional glaze.
Notes
Add a simple orange glaze for extra sweetness.Frozen cranberries can be used without thawing.Buttermilk can replace milk for extra tenderness.Dried cranberries can be used if soaked first.This cake tastes even better the next day.
