Zingy Orange-Cranberry Cake Recipe: Juicy Holiday Magic!

Baking a delightful cranberry orange cake brings pure joy to weekend afternoons.

This scrumptious cranberry orange cake recipe combines bright citrus notes with tart berries for an irresistible dessert.

Each slice bursts with zesty orange essence and vibrant cranberry flavors that dance across your palate.

Tender crumb and delicate texture make this cake a standout at any gathering.

The balance of sweet and tangy creates a memorable treat that feels both comforting and elegant.

Simple ingredients transform into a stunning dessert that will have everyone asking for seconds.

You’ll want to savor every single delectable bite of this crowd-pleasing cake.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Calories: 330 kcal

Servings: 12

Cranberry Orange Cake Recipe Ingredient Rundown

• All-Purpose Flour: Foundation of the cake, creating tender crumb and structure. Choose unbleached flour for better texture and more robust flavor.
• Baking Powder: Provides critical lift and airiness to the cake. Fresh baking powder ensures maximum rising potential.
• Baking Soda: Helps balance acidity and promotes golden brown color. Check expiration date for optimal performance.
• Salt: Enhances overall flavor complexity and balances sweetness. Use fine table salt for even distribution.

• Butter: Creates rich, smooth base with incredible moisture. Select high-quality unsalted butter for precise flavor control.
• Sugar: Adds sweetness and contributes to cake's tender texture. Granulated white sugar works best for consistent results.
• Eggs: Bind ingredients and provide structure. Use room temperature eggs for smoother integration.
• Vanilla Extract: Deepens flavor profile with warm, comforting notes. Pure extract offers superior taste compared to artificial versions.
• Orange Juice: Introduces bright citrus undertones. Fresh-squeezed juice delivers most vibrant flavor.
• Sour Cream: Ensures exceptional moisture and tender crumb. Full-fat version produces most luxurious texture.
• Orange Zest: Delivers intense, aromatic citrus essence. Use fresh, organic oranges for maximum flavor impact.

• Fresh Cranberries: Provides tart burst and festive color. Select plump, firm berries with deep red coloration.

Equipment Essentials for Cranberry Orange Cake Recipe

• Electric mixer: Essential for creaming butter and sugar until light and fluffy.
• Large mixing bowl: Perfect for combining wet ingredients and mixing batter.
• Medium bowl: Used for mixing dry ingredients.
• 9-inch round cake pan: Needed to bake the cake.
• Parchment paper or cooking spray: Helps prevent cake from sticking.
• Toothpick: Checks cake doneness by inserting into the center.
• Wire rack: Allows cake to cool evenly after baking.
• Measuring cups and spoons: Ensures accurate ingredient amounts.
• Zester or grater: Helps create orange zest.

Make Cranberry Orange Cake Recipe the Right Way

• Warm Up the Oven

Crank your oven to a toasty 350F and get your cake pan ready with a quick spray or parchment paper lining.

• Blend Dry Ingredients

Whisk together flour, rising agents, and a pinch of salt in a bowl, setting it aside for later.

• Whip Butter and Sugar

Grab your mixer and transform butter and sugar into a fluffy cloud of deliciousness, beating until light and airy.

• Create Flavor Foundation

Drop eggs into the mixture one by one, then splash in vanilla and orange zest for a burst of brightness.

• Marry Wet and Dry

Slowly combine flour mixture with orange juice and sour cream, alternating gently until just mixed. Don’t overwork the batter!

• Fold in Cranberry Surprise

Dust cranberries with a sprinkle of flour, then carefully fold them into the batter for juicy pockets of tartness.

• Bake to Perfection

Pour batter into the pan, smooth the top, and slide into the oven. Bake for 40-45 minutes until a toothpick comes out clean.

• Cool and Celebrate

Let the cake rest in the pan for 10 minutes, then transfer to a cooling rack. Dust with powdered sugar if you’re feeling fancy and enjoy your masterpiece!

Tweak Your Cranberry Orange Cake Recipe with These Tips

• Tips to Make Your Cranberry Orange Cake Shine
• Add an extra splash of orange juice to keep the cake incredibly moist and tender, preventing any dry spots that might sneak into your baking.
• Tossing cranberries in flour prevents them from sinking, but for extra insurance, cut larger berries in half and distribute them evenly throughout the batter.
• Swap regular flour with a cup-for-cup gluten-free flour blend to make this cake accessible for those with gluten sensitivities without losing flavor or texture.
• Replace butter with coconut oil, sour cream with dairy-free yogurt, and use plant-based milk to create a delicious dairy-free version that everyone can enjoy.
• Enhance the cake's depth by adding a pinch of ground cinnamon or a splash of Grand Marnier for an elegant orange liqueur undertone that elevates the entire dessert.

Present Cranberry Orange Cake Recipe Like a Star

• Holiday Brunch Centerpiece: Slice this zesty cake as a stunning morning showstopper alongside fresh coffee or mimosas, perfect for festive family gatherings.
• Dessert Pairing Perfection: Serve warm with a dollop of vanilla bean whipped cream or alongside a scoop of creamy orange sorbet for an elegant after-dinner treat.
• Tea Time Companion: Cut into delicate squares and enjoy with a hot Earl Grey tea, creating a delightful afternoon snack that celebrates seasonal cranberry and citrus flavors.
• Gifting Delight: Wrap individual slices in parchment paper with a festive ribbon for a homemade edible gift that spreads warmth and cheer during holiday celebrations.

Save Cranberry Orange Cake Recipe for Later Enjoyment

• Keep your cake covered in an airtight container for up to 4 days, ensuring maximum freshness and preventing moisture loss.
• Wrap individual slices or the whole cake tightly in plastic wrap and aluminum foil, storing in the freezer for a delightful treat up to 3 months later.
• If enjoying within 1-2 days, place the cake under a cake dome or loosely tent with foil at room temperature, maintaining its soft, tender texture.
• Prepare the cake batter a day ahead and refrigerate, then bake fresh when ready – perfect for stress-free entertaining and spontaneous gatherings.

FAQs

• How do I prevent cranberries from sinking in the cake batter?

Toss the fresh cranberries in a tablespoon of flour before folding them into the batter. The light coating of flour helps suspend the cranberries throughout the cake during baking.

• Can I use frozen cranberries instead of fresh ones?

Yes, you can use frozen cranberries. Do not thaw them before adding to the batter, and follow the same flour-coating technique to prevent sinking.

• What does orange zest do for the cake's flavor?

Orange zest adds a bright, citrusy essence that enhances the cake’s overall taste, providing a fresh and aromatic note that complements the tart cranberries.

• How can I tell if the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean with no wet batter, the cake is done. The cake should also have a golden-brown color and slightly pull away from the pan’s edges.

Moist Cranberry Orange Cake Recipe

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4.8 from 22 reviews

• Total Time: 1 hour 20 minutes
• Yield: 13 1x

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Description

Homemade cranberry orange cake marries tart berries with zesty citrus notes for a delightful dessert. Elegant crumb and balanced flavors showcase seasonal ingredients with Mediterranean warmth.

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Ingredients

Scale 1x2x3x

• 1 ¾ cups (350 g) granulated sugar
• 1 cup (230 g) unsalted butter, softened
• 4 large eggs
• 2 ½ cups (315 g) all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups (150 g) fresh or frozen cranberries, tossed in 1 tbsp flour
• ½ cup (120 ml) sour cream or plain Greek yogurt
• ½ cup (120 ml) fresh orange juice
• 1 tbsp orange zest (about 1 large orange)
• 1 cup (125 g) powdered sugar
• 2–3 tbsps fresh orange juice
• 1 tsp orange zest (optional)
• Extra cranberries, orange slices, or powdered sugar for decoration

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Instructions

1. Preheat: Calibrate oven to 350F (175C) and prepare a 9-inch round cake pan with grease or parchment paper for seamless release.
2. Dry Mixture: Whisk flour, baking powder, baking soda, and salt in a mixing bowl to create a uniform dry foundation.
3. Cream Base: Blend butter and sugar using an electric mixer until the mixture transforms into a light, airy consistency with a pale hue, approximately 3-4 minutes.
4. Wet Incorporation: Gently fold eggs into the creamed mixture one at a time, then introduce vanilla extract and vibrant orange zest, ensuring complete integration.
5. Batter Construction: Alternate between dry ingredients and liquid components (orange juice and sour cream), starting and finishing with the flour mixture. Mix carefully to maintain a smooth texture without overworking the batter.
6. Cranberry Preparation: Dust cranberries lightly with flour, then delicately fold these crimson gems into the prepared batter, distributing evenly.
7. Baking Process: Pour batter into the prepared pan, smoothing the surface for consistent baking. Roast in the preheated oven for 40-45 minutes, verifying doneness with a clean toothpick test.
8. Cooling and Presentation: Rest the cake in the pan for 10 minutes, then transfer to a wire rack for complete cooling. Optional: Dust with a delicate layer of powdered sugar for an elegant finishing touch.

Notes

• Prevent Cranberry Sinking: Lightly coat cranberries in flour before folding into batter to distribute evenly and prevent them from dropping to cake bottom during baking.
• Master Mixing Technique: Blend butter and sugar thoroughly for 3-4 minutes to create light, airy texture; avoid overmixing when adding dry ingredients to maintain cake’s delicate structure.
• Temperature Precision: Ensure ingredients are at room temperature for smoother incorporation and more consistent cake texture, especially eggs and butter.
• Moisture Control: Don’t overbake – check cake at 40 minutes with toothpick test to maintain a moist, tender crumb; slight moisture on toothpick is acceptable for optimal texture.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 390
• Sugar: 34 g
• Sodium: 210 mg
• Fat: 19 g
• Saturated Fat: 12 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 53 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 85 mg