Cranberry Orange Cake
This cranberry orange cake is bright, moist, and filled with flavor. The tartness of cranberries and the sweetness of oranges create a perfect balance, making this cake festive enough for the holidays yet simple enough for everyday baking.
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.
Notes
Optional: Add chopped nuts, dust with powdered sugar, or drizzle with an orange glaze for variation. The cake tastes even better the next day as the flavors deepen.