Name: Cranberry Orange Cake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
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

Jump to Recipe· 4.9 from 67 reviews

If you’re on the hunt for a dessert that’s bursting with bright, tangy flavor and just the right touch of sweetness, you’re going to adore this Cranberry Orange Cake Recipe. It’s one of those treats I keep coming back to, especially during cozy afternoons or festive gatherings. The juicy cranberries paired with zesty orange make every bite feel fresh and lively, and the texture? Moist, tender, and wonderfully satisfying. Keep reading—I’m going to walk you through every detail so you nail this cake on your very first try!

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Why This Recipe Works

Balanced Flavors: The tart cranberries and sweet orange zest create a perfect harmony that’s refreshing but not overpowering.
Moist and Tender Texture: Buttermilk keeps the crumb soft while the butter adds richness.
Sparkling Sugar Topping: Adds a delightful crunch and a little visual sparkle, making it feel extra special.
Simple Yet Elegant: It’s straightforward enough for an everyday treat but pretty enough for guests or holiday tables.

Cranberry Orange Cake, Cranberry Orange Cake Recipe, festive dessert with cranberries and oranges, moist cranberry orange cake, easy citrus cranberry cake - A golden-brown rectangular cake with a slightly rough texture, dotted with small red berries embedded on the top and sides, sits on crinkled white parchment paper. The top has a light sprinkling of coarse sugar crystals that catch the light. On the left side, there are two orange halves and a few scattered red berries, while in the blurred background, a glass bowl filled with more red berries and part of an orange is visible. All is set against a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Cranberry Orange Cake Recipe is thoughtfully chosen to complement one another. The bright citrus and tart cranberries pair beautifully, while the buttermilk tenderizes the crumb and keeps the cake moist. Here are my tips on getting the best out of each:

Granulated Sugar: Use good quality sugar for the best sweetness; blending it with orange zest makes it fragrant and fresh.
Orange Zest: Only the orange part—avoid the white pith which can turn bitter; a vegetable peeler works wonders here.
Unsalted Butter: Room temperature butter creams best with sugar and adds richness and tender crumb.
Egg: Binds the ingredients and adds structure but keeping it fresh makes a difference.
Vanilla Extract: A splash enhances the orange flavor without overpowering it.
Baking Powder: Leavens the cake, so it rises nicely without being dense.
Salt: Simply balances all the sweetness and boosts flavor.
All-Purpose Flour: The base of your cake; don’t over-measure – spoon it in to avoid dense cake.
Buttermilk: The secret for tender texture and subtle tang; if you don’t have it, add a tablespoon of lemon juice or vinegar to milk.
Cranberries: Fresh or frozen, cranberries bring a burst of tart juiciness; avoid thawing if frozen to prevent bleeding into the batter.
Sparkling Sugar: Adds a crunchy sweet finish that makes your cake look and taste extra festive.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This Cranberry Orange Cake Recipe feels like a cozy blank canvas to me—you can easily tailor it to suit your personal flavor vibe or dietary needs. I often adjust it seasonally or when I’m feeling adventurous with add-ins.

Use Frozen Cranberries: I’ve found that throwing frozen cranberries straight into the batter without thawing keeps the cake from turning a dull color and keeps the texture nice.
Swap Citrus: If you’re not an orange fan, lemon zest makes a beautiful alternative with a sharper tang.
Gluten-Free Variation: I once used a 1:1 gluten-free baking flour and the cake still turned out tender and flavorful—just be sure to measure carefully!
Honey or Maple Syrup: For a different sweetness profile, you can replace part of the sugar with honey or maple syrup, though your batter will be a bit wetter.

Step-by-Step: How I Make Cranberry Orange Cake Recipe

Step 1: Make the Orange Sugar

This is where the magic starts! I toss granulated sugar and freshly peeled orange zest into my food processor and blitz it until the zest is fully blended with the sugar. The sugar turns a delicate pale orange and smells incredible. This step infuses your cake with fresh citrus flavor beyond anything you’d get by just adding zest directly to the batter. No food processor? No worries—just finely chop the zest and rub it into the sugar with your fingers to release those oils.

Step 2: Cream the Orange Sugar and Butter

I like to use my stand mixer for this because it’s effortless, but electric beaters work just fine. Cream the orange sugar and room-temperature butter together until the mixture is pale, fluffy, and smooth—about 3 minutes. Don’t rush this part; it really helps the cake texture. Scrape down the bowl a couple of times so everything blends evenly.

Step 3: Beat in the Egg, Vanilla, Baking Powder, and Salt

Next, crack in the egg and pour in the vanilla extract, then add the baking powder and salt. Keep mixing and scraping those sides! This is when the batter starts to come together and you’ll notice the mixture getting lighter.

Step 4: Alternate Flour and Buttermilk

Lower your mixer speed and add half the flour, mixing just until almost combined. Then pour in the buttermilk, followed by the remaining flour. Stop mixing as soon as the flour disappears—over mixing here can make the cake dense. The batter will be quite thick but that’s exactly what you want.

Step 5: Fold in the Cranberries

Using a spatula, gently fold in the fresh or frozen cranberries, making sure they’re evenly distributed without smashing them. This part feels a little like magic—those little red pops nestled in the thick batter are so inviting!

Step 6: Bake and Wait

Spread the batter evenly into a parchment-lined or greased 9×9-inch pan. I love lining mine with parchment with overhanging edges because it makes lifting the whole cake out for slicing a breeze. Sprinkle the sparkling sugar on top—it adds that festive crunch. Bake at 350°F for 40 to 45 minutes, or until it’s risen, golden, and a toothpick poked into the center comes out clean. If your oven runs hot, start checking around 35 minutes to avoid overbaking. Let the cake cool for 15-20 minutes before serving or removing it from the pan.

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Pro Tips for Making Cranberry Orange Cake Recipe

Zesting Technique: Use a vegetable peeler to get wide strips of zest (just the orange) before chopping finely; it’s less bitter and releases oils better.
Avoid Overmixing: Stop as soon as the flour disappears when adding in stages—overmixing makes the cake tough.
Frozen Cranberries Are Your Friend: Add them frozen straight to the batter to keep their shape and color intact.
Use Parchment Paper: Lining your baking pan makes removing the cake easy and prevents sticking.

How to Serve Cranberry Orange Cake Recipe

Garnishes

I love dusting a little powdered sugar over sliced pieces just before serving for a pretty, simple touch. Sometimes I top slices with a fresh orange slice or a few extra cranberries to tie the flavors together visually. For holiday occasions, a dollop of whipped cream or vanilla mascarpone on the side brings the cake to another level of indulgence.

Side Dishes

This cake pairs beautifully with a hot cup of tea, strong coffee, or even mulled wine if you’re feeling festive. For a breakfast twist, serve it alongside Greek yogurt and honey for a balanced plate.

Creative Ways to Present

I’ve used this cake as a base for mini trifle desserts by layering cubes with custard and whipped cream. It’s also lovely sliced thinly and served warm with a drizzle of orange glaze on top for brunch events. For gift-giving, wrap a slice in parchment and tie with twine—a homemade treat your friends will cherish.

Make Ahead and Storage

Storing Leftovers

I keep leftover Cranberry Orange Cake in the pan covered tightly with foil on the countertop if I plan to eat it within 2 days. It holds moisture well without refrigeration, but if your kitchen is warm, pop it in the fridge to keep fresh longer. Just bring it back to room temp before serving.

Freezing

This cake freezes beautifully! I slice it first, then wrap individual pieces tightly in plastic wrap and place them in an airtight container or freezer bag. When you’re ready for a treat, just thaw a slice overnight in the fridge or at room temperature for a few hours.

Reheating

To bring back that freshly baked warmth, I microwave slices for about 15 seconds or pop them in a toaster oven at low heat until warmed through. Be careful not to overheat—just enough to soften and bring out the lovely aromas.

FAQs

Can I use frozen cranberries in this Cranberry Orange Cake Recipe?

Absolutely! Using frozen cranberries is actually great because they hold their shape during baking better than fresh ones. Just add them directly to the batter without thawing to avoid the color bleeding into the cake too much.
What if I don’t have buttermilk?

No problem—you can easily make your own buttermilk substitute by adding a tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for about 5 minutes until it curdles slightly, then use it as directed in the recipe.
How do I prevent the cake from drying out?

Make sure not to overbake! Check your cake around the 40-minute mark and use a toothpick to test doneness—it should come out mostly clean but might have a few moist crumbs. Also, storing leftovers covered at room temperature or in the fridge helps maintain moisture.
Can I turn this Cranberry Orange Cake Recipe into cupcakes?

Yes! Just divide the batter evenly into lined muffin tins and bake at 350°F for about 20–25 minutes, checking for doneness with a toothpick. You’ll get a cute, portable version that’s perfect for parties.

Final Thoughts

I can’t tell you how many times this Cranberry Orange Cake Recipe has brought smiles around my table. It’s one of those recipes that feels like a warm embrace—familiar, a bit festive, and always inviting. Whether you’re baking for yourself as a weekday treat or sharing it at a holiday brunch, I hope you find joy in making it as much as I do. Trust me, once you try this combination of tart cranberries and bright orange, it’ll probably become one of your go-to cakes too. So grab those cranberries and let’s start baking—you’ll be so glad you did!