Cranberry Orange Cake has a special place in my kitchen because it’s the kind of recipe that feels bright, fresh, and comforting all at once. Hi, I’m Amanda, and cooking has always been my way of showing love. That’s why I created BeamRecipes—a place where food feels approachable and filled with heart. Every recipe I share comes with real-life tips, simple steps, and a story, so you feel confident in your own kitchen. Whether it’s a cozy family dinner or a holiday table, this cranberry orange cake is proof that everyday ingredients can create moments worth remembering.
Why This Recipe Works
Cranberry orange cake is more than just a dessert—it’s a balance of flavors that brighten any table.
The Perfect Flavor Pairing
The tartness of cranberries and the sweetness of oranges create a natural contrast that makes each bite sing.
Moist Yet Light
The orange juice and zest infuse the batter with moisture without making it heavy, so you get a cake that feels soft but not dense.
A Crowd-Pleasing Dessert
This cake works well for family dinners, potlucks, or holidays—it’s festive but still easy enough for everyday baking.
Simple Ingredients, Big Payoff
You don’t need anything fancy here, just pantry basics combined with seasonal produce for a cake that feels special but not intimidating.
Ingredients You’ll Need
Essentials for the Batter
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- ½ cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- Zest and juice of one large orange
- 1 ½ cups fresh or frozen cranberries
Optional Swaps
- Swap sour cream for full-fat yogurt for a lighter tang.
- Add chopped pecans or walnuts for a nutty crunch.
- If fresh cranberries are hard to find, frozen work perfectly—just don’t thaw them first.
Step-by-Step Instructions
- Prep the Oven and Pan – Preheat to 350°F and grease a 9-inch round cake pan. This prevents sticking and helps your cake release easily.
- Mix the Dry Ingredients – Whisk flour, baking powder, baking soda, and salt. Keeping them separate at first ensures even rising.
- Cream the Butter and Sugar – Beat until fluffy; this step traps air for a lighter cake texture.
- Add Eggs and Flavorings – Mix in eggs, vanilla, and orange zest. The zest brings the citrus aroma to life.
- Blend in Wet Ingredients – Stir in sour cream and orange juice for a moist crumb.
- Combine with Dry Mix – Gently fold dry ingredients into the wet batter until just combined. Overmixing can toughen the cake.
- Add Cranberries – Toss them in a spoonful of flour before folding into the batter—this prevents sinking.
- Bake to Golden Perfection – Pour batter into the pan, smooth the top, and bake for 35–40 minutes. A toothpick should come out clean.
- Cool Before Serving – Let the cake rest for at least 15 minutes before slicing so the flavors settle.
Why This Recipe Works So Well
Cranberries Bring a Tart Burst
Fresh or frozen cranberries add little ruby-red pops of flavor in every slice. Their natural tartness cuts through the sweetness of the cake, giving balance so it never feels overly sugary. Each bite has a surprise brightness that keeps you coming back for more.
Oranges Keep It Fresh
The zest and juice from oranges do more than flavor the batter—they add natural oils that lift the aroma of the cake. That citrus fragrance greets you before you even take the first bite, turning the kitchen into a cozy, welcoming space.
Butter and Sour Cream Balance the Texture
Butter provides richness, while sour cream brings a touch of tang and extra moisture. Together, they create a tender crumb that’s soft enough to melt in your mouth but structured enough to hold its shape.
A Reliable Rise
The blend of baking powder and baking soda ensures a light, even lift. This makes the cake fluffy without being too airy, giving it just the right balance between density and softness.
A Dessert That Ages Well
Unlike some cakes that dry out quickly, this one tastes even better on day two. The citrus and cranberry flavors deepen overnight, making it a wonderful make-ahead option for gatherings or busy weeks.
Variations to Try
Cranberry Orange Loaf
Bake the batter in a loaf pan and drizzle with a simple orange glaze. It makes a lovely sliceable option for breakfast or afternoon coffee.
Add a Crunchy Topping
Before baking, sprinkle cinnamon sugar or chopped nuts on top. This creates a golden, sweet crust that contrasts beautifully with the tender crumb inside.
Make It Festive
A dusting of powdered sugar just before serving instantly dresses up the cake, making it perfect for holiday tables.
Turn Into Cupcakes
Portion the batter into lined muffin tins and bake as cupcakes. They’re portable, easy to serve, and great for school or office gatherings.
Pair With a Cream Cheese Frosting
If you want a richer dessert, a tangy cream cheese frosting pairs wonderfully with the citrus and cranberry notes. Spread it thick, or swirl it lightly for a rustic look.
Mistakes to Avoid
Overmixing the Batter
It’s tempting to keep stirring, but overmixing develops too much gluten. The result? A dense cake instead of the tender, fluffy texture you’re aiming for.
Using Too Much Juice
Oranges are juicy, but too much liquid will throw off the balance of the batter. Measure carefully—stick to the recipe’s amounts for the perfect crumb.
Forgetting the Zest
Most of the orange’s flavor hides in the zest, not the juice. Skipping this step means missing out on that irresistible citrus aroma and depth.
Not Tossing the Cranberries in Flour
Coating the cranberries in flour prevents them from sinking straight to the bottom of the cake. It’s a tiny step that makes a big difference in how evenly the fruit is distributed.
Cutting Too Soon
It’s tempting to slice right out of the oven, but hot cake is fragile and crumbles easily. Let it rest at least 15 minutes—your patience will be rewarded with neat, tender slices.
FAQ
Can I make cranberry orange cake ahead of time?
Yes, and it’s often better the next day. The flavors mellow and meld together beautifully.
Can I freeze this cake?
Absolutely. Wrap slices or the whole cake tightly in plastic wrap and store in the freezer for up to 2 months. Thaw at room temperature before serving.
Should I use fresh or frozen cranberries?
Both work well. If you’re using frozen cranberries, add them directly to the batter without thawing to avoid extra moisture.
Can I glaze it?
Yes! A glaze made from powdered sugar and fresh orange juice adds a glossy finish and an extra pop of sweetness.
Can I make it dairy-free?
Yes. Swap the butter for a dairy-free margarine and use a plant-based yogurt instead of sour cream. The flavor and texture will still be lovely.
notes Final Encouragement
When life feels heavy or the house feels quiet, this cranberry orange cake is the kind of bake that brings a spark of joy. It isn’t about perfection—it’s about the comfort of zest in the air, cranberries bursting in the oven, and the warmth that comes from sharing something homemade. A slice of this cake is more than dessert; it’s a reminder that ordinary ingredients can carry extraordinary moments of connection. So tie on your apron, zest that orange, and let this recipe remind you just how sweet and comforting a simple bake can be.
Cranberry Orange Cake
Equipment
- Mixing Bowls
- Whisk
- 9-inch round cake pan
- Electric Mixer
Ingredients
Batter
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup sugar
- 2 large eggs
- 1/2 cup sour cream or Greek yogurt
- 1 tsp vanilla extract
- 1 large orange zest and juice
- 1 1/2 cups cranberries fresh or frozen, tossed in 1 tbsp flour
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar until light and fluffy.
- Beat in eggs, vanilla, and orange zest.
- Mix in sour cream and orange juice until smooth.
- Fold dry ingredients into wet mixture until just combined.
- Toss cranberries in flour, then gently fold into batter.
- Spread batter in prepared pan. Bake for 35–40 minutes, or until a toothpick inserted comes out clean.
- Cool in pan for 15 minutes before slicing and serving.