cranberry orange cake with cream cheese frosting

Cranberry orange cake with cream cheese frosting is pure comfort in dessert form. Bright citrus, tart cranberries, and silky cream cheese come together in a cake that feels festive yet simple—just like everything I love to share on BeamRecipes. I’m Amanda, and for me, baking is about creating connection and joy through everyday recipes that anyone can make. This cake is one of those special bakes that fills your kitchen with warmth and your heart with happiness. Each slice tastes like a celebration of the season, made to share with family, friends, and the sweetest of memories.

Why You’ll Love This Recipe

This cake is festive yet effortless, the kind of bake that makes your kitchen smell like orange peel and sugar without needing fancy steps. You’ll love how the bright citrus cuts through the sweetness, while pockets of juicy cranberries add little bursts of tartness. It’s also incredibly moist thanks to sour cream, which keeps it tender even days later. And the cream cheese frosting? Silky, lightly tangy, and totally irresistible. Think of it as a cozy winter hug in dessert form.

Ingredients (Detailed & Humanized)

For the Cake:
• 1¼ cups unsalted butter — rich and creamy, for that classic pound cake base
• 2½ cups granulated sugar — sweetens and helps the crumb stay soft
• 6 large eggs — bring structure and richness
• 3 cups cake flour (plus 2 tablespoons, divided) — keeps the texture fine and light
• 1 teaspoon salt — balances all that sweetness
• ¼ teaspoon baking soda (optional) — gives a slight lift
• 1 cup sour cream — adds moisture and tang
• 1 tablespoon pure vanilla extract — rounds out the citrus notes
• 1 teaspoon orange extract — deepens the orange flavor
• 1 teaspoon fresh orange zest — bright and aromatic
• 2 cups fresh cranberries — juicy pops of tart color in every slice

For the Cream Cheese Frosting:
• 8 ounces cream cheese, softened — the heart of that creamy tang
• ½ cup unsalted butter, softened — adds richness and smooth texture
• 3 cups powdered sugar — for sweetness and body
• 1 teaspoon orange zest — gives the frosting a citrusy lift
• 1–2 tablespoons fresh orange juice — for a light, spreadable consistency

Directions (Step-by-Step Cooking Guide)

Step 1: Start by preheating your oven to 325°F and generously greasing a Bundt or layer cake pan. Cream the butter on high speed for one minute until fluffy. Gradually add sugar and beat for about five minutes until it turns pale and airy — this is what gives your cake that tender crumb.
Step 2: Add the eggs one at a time, beating well after each addition. Scrape the sides of the bowl often so everything mixes evenly.
Step 3: On the lowest speed, add the flour in two batches, along with salt and baking soda if you’re using it. Be gentle here — overmixing can make the cake dense.
Step 4: Stir in sour cream, vanilla, orange extract, and orange zest until just combined. The batter should be silky and fragrant.
Step 5: Toss cranberries in the remaining two tablespoons of flour — this prevents them from sinking — then fold them gently into the batter. You’ll see tiny red gems scattered throughout.
Step 6: Pour the batter into the prepared pan, smoothing the top. Bake for 1 hour and 15 to 25 minutes, or until a toothpick inserted in the center comes out mostly clean. Let it cool in the pan for about 10 minutes, then carefully invert it onto a rack to cool completely.
Step 7: While the cake cools, make your frosting. Beat the cream cheese and butter together until completely smooth. Add powdered sugar gradually, then whisk in orange zest and juice until light and creamy.
Step 8: Once the cake is fully cooled, spread or drizzle the frosting generously over the top. Let it set slightly before slicing — the contrast of tender crumb and cool frosting is pure heaven.

Cultural or Technique Note

Cranberry and orange pairings have deep roots in classic American baking, especially in the Midwest and Northeast where cranberries grow wild. The technique of folding fresh fruit into a buttery pound-style cake keeps the texture rich and moist while celebrating seasonal ingredients. The cream cheese frosting adds a modern twist, softening the tartness with its silky sweetness — a perfect bridge between old-fashioned charm and contemporary comfort.

Serving Suggestions

• Serve with hot tea or mulled cider for a cozy afternoon treat
• Top with sugared cranberries for a festive touch
• Pair with vanilla ice cream for a warm-cold contrast
• Enjoy a slice for breakfast with a cup of coffee

Pro Tips for Success

• Use room-temperature ingredients for a smooth, even batter.
• Don’t rush the creaming step — that’s how you get a fluffy texture.
• Toss cranberries in flour to keep them from sinking.
• Make sure the cake is completely cool before frosting — patience pays off.
• Add orange zest to both the batter and frosting for double citrus flavor.
• If you prefer a lighter glaze, thin the frosting with more orange juice and drizzle instead.

Common Mistakes to Avoid

⚠️ Overmixing: makes the crumb dense — stop as soon as flour disappears.
⚠️ Hot cake + frosting: the frosting will melt — let the cake cool fully.
⚠️ Skipping zest: you’ll lose that bright, citrus aroma.
⚠️ Using cold butter or eggs: prevents proper creaming — always bring them to room temp.
⚠️ Overbaking: check early; the cake should be golden but tender.

Storage & Reheating

Fridge: Store airtight for 3–4 days.
Freezer: Store unfrosted cake airtight for up to 2 months.
Reheat: Let chilled slices come to room temperature, or warm gently in the microwave for 10–15 seconds.

Frequently Asked Questions (FAQ)

Q1: Can I use frozen cranberries instead of fresh?
A1: Yes! Just add them straight from the freezer — no need to thaw — and toss in a little flour first.
Q2: Can I make this cake ahead of time?
A2: Absolutely. Bake the cake a day ahead, wrap it well, and frost it the next day once fully cooled.
Q3: Can I substitute sour cream with Greek yogurt?
A3: Yes, plain Greek yogurt works beautifully and keeps the same tangy moisture.
Q4: How do I keep my frosting from being too runny?
A4: Add powdered sugar a bit at a time and chill briefly if needed — it’ll firm up perfectly.
Q5: Can I bake this in two round pans instead of a Bundt?
A5: Definitely. Divide the batter evenly between two 9-inch pans, bake until set, and layer with frosting in between.

Closing Paragraph

This cranberry orange cake with cream cheese frosting is everything a homemade dessert should be — bright, soft, and filled with flavor that warms you from the inside out. Whether you serve it for brunch, bring it to a potluck, or enjoy a quiet slice with tea, it’s one of those recipes that feels both comforting and elegant. Try it once, and it’ll quickly become your go-to winter bake to share with friends and family.

Final Thoughts

There’s just something magical about baking with cranberries and oranges — that sweet-tart scent feels like wrapping yourself in a soft blanket. I hope this cake brings that same cozy joy to your kitchen. If you make it, pour yourself a cup of coffee, take a slow bite, and enjoy the moment. Follow me on Pinterest for more cozy, quick, and nostalgic recipes.