Cranberry Christmas Cake with Orange Cream Cheese Icing — this festive dessert captures everything I love about baking during the holidays. I’m Asmaa, and growing up, my mom taught me that cooking is a language of love. This cake feels like that—soft, citrusy sponge wrapped in tangy orange cream cheese icing, dotted with tart cranberries that sparkle like Christmas morning. Each bite reminds me of cozy kitchens, laughter, and the warmth of family gatherings. It’s a recipe made not just for sweetness, but for memories—something beautiful to bake, share, and savor during the most magical season of the year.
Why You’ll Love This cranberry christmas cake with orange cream cheese icing
This cranberry Christmas cake is the perfect balance of tart and sweet. It’s simple to make yet feels celebratory and sophisticated, the kind of dessert that earns compliments before anyone even takes a bite. The fresh cranberries bring a pop of color and flavor, while the orange-scented cream cheese icing adds a light, velvety finish. Whether you’re baking for a family gathering or treating yourself to a quiet holiday moment, this cake delivers joy in every slice.
Cultural or Technique Note
This recipe takes its inspiration from the traditional British Victoria sponge — equal parts butter, sugar, and flour — known for its delicate crumb and moist texture. By folding in cranberries and bright citrus flavors, it becomes a uniquely festive American-style Christmas dessert that blends timeless tradition with modern cheer.
Ingredients (Detailed & Humanized)
Butter – soft and golden, it’s the heart of a tender sponge that melts on the tongue. When whipped with sugar, it creates that dreamy, airy texture every perfect cake needs.
Sugar (caster or superfine) – fine enough to dissolve easily, giving the sponge a delicate sweetness and silky crumb.
Flour – the quiet backbone of the cake, keeping it light, fluffy, and beautifully structured with each slice.
Eggs – they bring richness, moisture, and that natural rise that makes the batter almost cloud-like once baked.
Fresh cranberries – tart and jewel-toned, they burst as the cake bakes, creating little pockets of tangy brightness that balance every bite.
Cream cheese – creamy, slightly tangy, and smooth, it forms the base of that dreamy frosting that hugs the cake in velvet.
Whipping cream (heavy cream) – whipped to soft peaks, it gives the icing a luscious, airy lightness.
Icing sugar (powdered sugar) – sifts into the frosting like snow, adding just enough sweetness to smooth the tang.
Orange juice or clementine juice – adds that sunlit citrus note, brightening the cream cheese frosting with fresh zestiness.
Cointreau or orange extract – a touch of festive warmth that deepens the flavor and fills the kitchen with the scent of Christmas cheer.
Directions (Step-by-Step Cooking Guide)
Step 1: Prepare your base. Start by creaming the butter and sugar until pale and fluffy. Take your time here — this step builds the foundation for a light, tender sponge. You’ll know it’s ready when the mixture looks almost whipped and airy.
Step 2: Add the eggs. Crack them in one at a time, beating after each addition. Watch as the batter turns glossy and thick — a sign it’s perfectly emulsified.
Step 3: Fold in the dry ingredients. Sift in your flour, then gently fold until no streaks remain. The batter should look smooth and creamy, like softly whipped yogurt. This keeps your sponge delicate and light.
Step 4: Add the cranberries. Gently stir in the fresh cranberries, letting them dot the batter like rubies. Their tartness will balance every sweet note in the cake.
Step 5: Bake the cake. Pour the batter into a greased bundt or round pan and bake until the top turns golden and springs back lightly to the touch. The aroma — buttery, citrusy, and festive — will fill your kitchen with joy.
Step 6: Cool completely. Transfer the cake to a wire rack and let it cool fully before frosting. Patience here pays off; a warm cake will melt the icing.
Step 7: Make the orange cream cheese icing. In one bowl, beat together cream cheese, icing sugar, and orange juice (plus Cointreau or extract if using) until smooth and glossy. In another bowl, whip the heavy cream until soft peaks form, then fold it gently into the cream cheese mixture. The result is a light, silky frosting that spreads like a dream.
Step 8: Assemble and decorate. Once the cake is cool, spread or pipe the frosting evenly over the top. Finish with a few sugared or fresh cranberries and maybe a little orange zest a final touch that makes the whole cake sparkle like a winter morning.
Serving Suggestions
- With a cup of hot spiced tea or coffee.
- As a centerpiece dessert on your Christmas table.
- With a scoop of vanilla ice cream for extra indulgence.
- Served with sugared cranberries or orange zest curls on top.
Pro Tips for Success
- Use caster sugar for a smoother, lighter sponge.
- Add eggs one at a time for even mixing.
- Always let the cake cool completely before icing.
- Whip the cream separately to keep the frosting from splitting.
- Decorate just before serving for the prettiest presentation.
- If baking ahead, wrap the sponge tightly and frost the next day for best texture.
Common Mistakes to Avoid
Overmixing the batter: It makes the cake dense — stop once the flour disappears.
Icing too soon: Warm cake melts the frosting — cool fully first.
Skipping the citrus: The orange flavor balances the cranberry tartness — don’t skip it.
Using cold ingredients: Room temperature butter and eggs help the batter blend properly.
Overbaking: Keep an eye on it near the end — a light touch keeps it moist.
Storage & Reheating
Fridge: Store airtight for 3–4 days.
Freezer: Store airtight for up to 2 months.
Reheat: On low heat (stove or oven) with a splash of water or cream for moisture.
Frequently Asked Questions (FAQ)
Q1: Can I use frozen cranberries instead of fresh? → A1: Yes! You can use frozen cranberries straight from the freezer without thawing.
Q2: Can I make the cake a day ahead? → A2: Absolutely. Bake the sponge the day before, wrap tightly in plastic, and frost the next day.
Q3: What can I use instead of Cointreau? → A3: Orange extract or even fresh orange zest will work perfectly.
Q4: Why did my frosting split? → A4: It likely happened because of overmixing or temperature differences. Whip the cream separately before folding in to prevent that.
Q5: How should I decorate it for Christmas? → A5: Sugared cranberries, orange zest curls, or a light dusting of powdered sugar make it look beautifully festive.
Closing Paragraph
This cranberry Christmas cake with orange cream cheese icing is the kind of dessert that brings people closer around the table. The tender sponge, tangy cranberries, and smooth citrus frosting make it unforgettable from the first bite to the last crumb. Whether you bake it for a party or a quiet December night, it’s a sweet, sparkling reminder of the season’s warmth and joy.
Final Thoughts (Emma’s Voice)
Every time I make this cranberry Christmas cake, it feels like welcoming the holidays home. There’s something so comforting about the scent of orange and butter filling the kitchen while cranberries pop like tiny jewels in the batter. If you try this recipe, I hope it fills your heart — and your home — with the same cozy cheer it brings me. Follow me on Pinterest for more cozy, quick, and nostalgic recipes.
Cranberry Christmas Cake with Orange Cream Cheese Icing
Equipment
- Mixing Bowls
- Electric Hand Mixer or Stand Mixer
- 9-inch Bundt or Round Cake Pan
- Rubber Spatula
- Cooling Rack
Ingredients
For the Cake
- 1 cup butter softened
- 1 cup caster sugar or superfine sugar
- 4 eggs room temperature
- 1 3/4 cups all-purpose flour spooned and leveled
- 1 1/2 cups fresh cranberries plus more for topping if desired
For the Orange Cream Cheese Icing
- 8 oz cream cheese softened
- 1/3 cup heavy whipping cream chilled
- 1 cup icing sugar (powdered sugar) sifted
- 2 tbsp fresh orange juice or clementine juice
- 1 tsp Cointreau or orange extract optional, for extra flavor
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt or round cake pan.
- Cream the butter and caster sugar together until pale and fluffy using an electric mixer.
- Add eggs one at a time, mixing well after each addition. The mixture should be light and smooth.
- Gently fold in the flour until a thick batter forms. Do not overmix.
- Fold in the cranberries evenly throughout the batter.
- Transfer the batter to the prepared cake pan. Smooth the top and bake for 35–40 minutes, or until golden and springy to the touch.
- Cool in the pan for 10 minutes, then remove and let cool completely on a wire rack before frosting.
- To make the icing: Beat cream cheese, powdered sugar, orange juice, and Cointreau (if using) until smooth. In a separate bowl, whip cream to stiff peaks, then fold into the cream cheese mixture.
- Spread or pipe the icing over the cooled cake. Decorate with sugared cranberries or orange zest curls if desired.