Orange Cranberry Cake is the holiday dessert that never fails to impress. With its tender crumb, bright citrus flavor, and bursts of tart berries, it’s perfect for Thanksgiving or Christmas gatherings. Fresh orange zest and juice bring a refreshing sweetness, while cranberries add a festive sparkle in every slice. This cake works beautifully as a Thanksgiving Bundt Cake, a cozy Cranberry Orange Loaf for brunch, or even as part of your favorite cranberry desserts spread. Whether served plain or drizzled with a simple glaze, this recipe proves that holiday baking can be both comforting and unforgettable.
Why This Recipe Works
A balance of tart and sweet
The fresh cranberries bring a natural tanginess that perfectly complements the sweet, bright flavor of orange zest and juice. This balance makes the cake feel refreshing, never too heavy.
Perfect texture for gatherings
The cake bakes up moist with a tender crumb, sturdy enough to slice cleanly for parties but soft enough to feel homemade. It’s the kind of cake that works as both a casual afternoon treat and a centerpiece for a holiday dessert table.
Seasonal ingredients that shine
Citrus and cranberries are at their peak in late fall and winter, making this Orange Cranberry Cake not only flavorful but also deeply tied to the season.
Ingredients You’ll Need
Core ingredients
- All-purpose flour
- Baking powder and baking soda
- Salt
- Granulated sugar
- Eggs
- Unsalted butter
- Fresh orange juice and zest
- Fresh or frozen cranberries
Optional swaps
Add a handful of chopped pecans or walnuts for extra crunch.
Swap in Greek yogurt or sour cream for part of the butter to lighten the texture.
Use dried cranberries if fresh aren’t available, but soak them in warm orange juice for 15 minutes first.
Optional swaps
Step-by-Step Instructions
Step 1: Preheat and prepare
Heat oven to 350°F and butter a 9-inch bundt or loaf pan. Dust lightly with flour to prevent sticking.
Step 2: Mix the dry ingredients
Whisk flour, baking powder, baking soda, and salt in a medium bowl to ensure even distribution.
Step 3: Cream butter and sugar
Beat butter with sugar until light and fluffy, about 3 minutes. This step traps air, giving your Orange Cranberry Cake its tender lift.
Step 4: Add eggs and flavor
Mix in eggs one at a time, followed by orange zest and juice for that signature holiday brightness.
Step 5: Combine wet and dry
Alternate adding dry ingredients with sour cream or yogurt. Mix only until just combined to keep the crumb delicate.
Step 6: Fold in cranberries
Gently fold cranberries into the batter. If using frozen, add them straight from the freezer to prevent bleeding.
Step 7: Bake
Spread batter into the prepared pan and bake 45–55 minutes, until a toothpick comes out clean.
Step 8: Cool and glaze
Cool for 15 minutes before turning out. Drizzle with a simple orange glaze made from powdered sugar and juice.
Why This Cake Works in the Kitchen
Cranberry tartness balances sweetness
The pop of tart cranberries cuts through the buttery richness, giving every bite a refreshing lift. This balance keeps the cake from feeling heavy, even after a full holiday meal.
Orange zest deepens the flavor
Orange zest holds the essential oils that carry the brightest citrus aroma. By mixing zest directly into the batter, you get a stronger, more layered flavor than juice alone could provide.
Butter and sour cream combination
Using both butter and sour cream creates a cake that is tender yet stable. The butter provides richness, while the sour cream adds moisture and a slight tang that complements the fruit.
Folding technique for berries
When cranberries are folded gently into the batter, they stay whole instead of breaking apart. This prevents the batter from turning pink and ensures little bursts of cranberry in every slice.
Glaze as both decoration and flavor
A drizzle of orange glaze adds sparkle to the finished cake. Beyond looks, it locks in moisture and highlights the citrus notes, tying the whole dessert together.
Variations and Adaptations
Thanksgiving table bundt
Bake in a classic bundt pan and finish with sugared cranberries for a show-stopping Thanksgiving Bundt Cake.
Christmas morning loaf
Turn the batter into two loaf pans for easy slicing. It’s the perfect companion to hot coffee or cocoa on Christmas morning.
Cheesecake twist
For a more indulgent dessert, swirl cranberry-orange compote through a creamy cheesecake base to create a Cranberry Orange Cheesecake.
Coffee cake style
Transform the recipe into a cranberry coffee cake by topping the batter with buttery cinnamon streusel before baking.
Gluten-free swap
Simply swap in a 1:1 gluten-free baking blend. The cake remains moist and flavorful, making it a crowd-pleaser for all guests.
Common Mistakes to Avoid
Overmixing the batter
Mixing too long develops gluten, leading to a dense, chewy cake. Stop as soon as the flour disappears into the batter.
Using thawed frozen cranberries
Thawed cranberries release too much liquid and stain the batter. Always add them frozen for best results.
Skipping the zest
Orange juice alone won’t give the same depth. Zest is non-negotiable if you want the full citrus experience.
Not cooling before glazing
Glaze poured over a hot cake melts instantly and slides off. Let the cake cool at least 15 minutes before adding glaze.
Frequently Asked Questions
Can I make this cake ahead?
Yes, Orange Cranberry Cake tastes even better the next day as the flavors meld. Store it at room temperature for up to 3 days.
Can I freeze it?
Definitely. Slice, wrap tightly, and freeze for up to 2 months. Just thaw overnight on the counter for a ready-made dessert.
What if I don’t have fresh cranberries?
Frozen cranberries work straight from the freezer. Dried cranberries can also be used, but they should be soaked in warm orange juice first.
Can I add nuts or chocolate?
Absolutely. Pecans, walnuts, or even white chocolate chips make delicious add-ins without overpowering the orange-cranberry flavor.
A Final Word from Amanda
When I bake this Orange Cranberry Cake, it’s more than just dessert—it’s a small holiday tradition that fills the house with joy. I love watching everyone gather around the table, plates in hand, smiles ready for that first bite. It’s not about perfect icing or a flawless shape; it’s about the warmth that comes with sharing something homemade. Whether you serve it plain, glazed, or dressed up for a special occasion, this cake has a way of bringing people closer. And in the end, those are the sweetest moments of all.
Orange Cranberry Cake
Equipment
- Bundt Pan or Loaf Pan
- Mixing Bowls
- Electric Mixer
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 3/4 cup unsalted butter softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream or Greek yogurt
- 1/3 cup fresh orange juice
- 1 tbsp orange zest about 1 large orange
Add-Ins
- 1 1/2 cups fresh or frozen cranberries if frozen, add directly without thawing
Optional
- 1/2 cup chopped pecans or walnuts
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch bundt or loaf pan.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Cream butter and sugar with a mixer until light and fluffy, about 3 minutes.
- Add eggs one at a time, then mix in orange juice and zest.
- Alternate adding dry ingredients and sour cream, mixing just until combined.
- Gently fold in cranberries (and nuts if using). Spread batter evenly into prepared pan.
- Bake 45–55 minutes, or until a toothpick comes out clean. Cool for 15 minutes before removing from pan.
- Optional: Drizzle with an orange glaze made from powdered sugar and orange juice.