Name: Cranberry Orange Cake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup granulated sugar; Zest of one orange, peeled in strips with a vegetable peeler (just the orange part, none of the bitter white pith); 1/2 cup unsalted butter, at room temperature; 1 large egg; 1 1/2 tsp vanilla extract; 2 tsp baking powder; 1 tsp salt; 2 cups all purpose flour; 1/2 cup buttermilk; 2 cups cranberries; 2 Tbsp sparkling sugar

Jump to Recipe· 4.6 from 50 reviews

If you’re looking for a dessert that’s bursting with bright, fresh flavors and a little bit unexpected, you have to try my Cranberry Orange Cake Recipe. It’s the perfect balance of tart cranberries and zesty orange, wrapped up in a moist, tender cake that’s easy to whip up anytime. Trust me, once you make this, you’ll want to keep it on repeat, especially during the holiday season or anytime you crave a fruity treat that feels just right.

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Why This Recipe Works

Citrus and Cranberry Harmony: The orange zest-infused sugar brings a fragrant brightness that perfectly complements the tart cranberries.
Moist, Tender Texture: Buttermilk adds subtle acidity and keeps the cake soft and wonderfully moist.
Simple Ingredients, Big Flavor: No complicated mixes or strange add-ins—just pantry basics elevated by fresh fruit and zest.
Easy to Bake: This recipe comes together quickly and bakes into a golden cake with minimal fuss, great for any skill level.

Cranberry Orange Cake, Cranberry Orange Cake Recipe, Festive Citrus Cake, Easy Cranberry Cake, Holiday Fruit Cake - A golden-brown rectangular cake with a slightly rough texture, dotted with small red berries embedded on the top and sides, sits on crinkled white parchment paper. The top has a light sprinkling of coarse sugar crystals that catch the light. On the left side, there are two orange halves and a few scattered red berries, while in the blurred background, a glass bowl filled with more red berries and part of an orange is visible. All is set against a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

When I gather ingredients for this Cranberry Orange Cake Recipe, I always focus on freshness and simple quality. Each one plays a part, from the zingy orange zest to the tang of buttermilk, working together for a flavor-packed bite. Here’s what you’ll need, along with a few tips I’ve picked up along the way.

Cranberry Orange Cake, Cranberry Orange Cake Recipe, Festive Citrus Cake, Easy Cranberry Cake, Holiday Fruit Cake - Flat lay of a small mound of granulated sugar, thin strips of bright orange zest, a soft pat of unsalted butter, one whole uncracked brown egg, a small white bowl of clear vanilla extract, a tiny white bowl of fine baking powder powder, a small white bowl of salt, a neat pile of all-purpose flour, a small white bowl filled with creamy buttermilk, a cluster of fresh red cranberries, and a small white bowl of sparkling sugar, all arranged with perfect symmetry on simple white ceramic dishes, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Granulated Sugar: Used to make orange sugar with the zest, giving sweetness a citrusy kick.
Orange Zest: Peel carefully with a vegetable peeler to get just the bright orange part, avoiding the bitter white pith.
Unsalted Butter: At room temperature so it creams smoothly with the sugar for lighter cake texture.
Egg: Binds everything together and adds richness; large eggs work best here.
Vanilla Extract: Boosts the flavor complexity, a splash really lifts the citrus and cranberry notes.
Baking Powder: Helps the cake rise nicely without getting too dense.
Salt: Balances out sweetness and heightens flavor overall.
All-Purpose Flour: The base of the cake—adds structure but keeps it tender.
Buttermilk: Adds moisture and a gentle tang that complements the cranberries.
Cranberries: Fresh or frozen both work, just be gentle folding them in so they don’t break apart.
Sparkling Sugar: For the topping—adds a festive sparkle and slight crunch once baked.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the joys of this Cranberry Orange Cake Recipe is how easy it is to personalize. I like to keep the base classic, but don’t hesitate to swap the vanilla for almond extract for a different twist or toss in some chopped nuts for crunch. You can even adjust the sugar topping based on your preference for sweetness or texture.

Variation: Sometimes, I add a handful of chopped pecans or walnuts right when I fold in the cranberries—it adds such a lovely crunch and nuttiness that plays well with the citrus.
Dietary Modification: For a dairy-free version, swap the butter for coconut oil and use a plant-based buttermilk substitute (milk + lemon juice works great).
Seasonal Change: In winter, dried cranberries soaked briefly in orange juice can work if fresh ones are out of season—I’ve tried both and still loved the results.

Step-by-Step: How I Make Cranberry Orange Cake Recipe

Step 1: Prep Your Tools & Ingredients

Before diving in, preheat your oven to 350°F and lightly spray your 9×9 inch baking pan. I prefer lining mine with two sheets of parchment paper, with long ends hanging over the sides, which makes lifting the cake out for slicing a breeze. Next, zest your orange carefully with a vegetable peeler, making sure to get just the bright outer layer without the bitter pith. This zest will soon be blended with sugar for incredible flavor.

Step 2: Make the Orange Sugar

This is where the magic begins! Put the granulated sugar and orange zest in a food processor and pulse until the sugar turns a lovely pale orange and feels moist from the oils in the zest. Don’t skip this step — it infuses your cake with that unmistakable orange aroma and flavor, way beyond just adding zest directly into the batter.

Step 3: Cream Butter and Orange Sugar

Using your stand mixer or electric beaters on medium speed, cream the orange sugar and softened butter together until light and fluffy, about three minutes. Don’t rush this part! Scrape down the sides a couple of times to make sure everything gets mixed well. This step traps air in the butter, helping your cake rise beautifully and gain a tender crumb.

Step 4: Add the Egg, Vanilla, Baking Powder, and Salt

Next, beat in the egg and vanilla extract until smooth. Then sprinkle in the baking powder and salt, mixing just enough to combine. These ingredients help balance and lift the crumb, so it’s fluffy without being dense.

Step 5: Alternate Adding Flour and Buttermilk

Lower your mixer speed and add half the flour, mixing just until mostly combined. Pour in the buttermilk and finally add the remaining flour, blending just until no dry flour remains. The batter will be thick, so don’t overmix here—it keeps the cake tender and light. This alternating technique prevents overworking gluten in the flour.

Step 6: Fold in the Cranberries

Gently fold in the fresh cranberries with a spatula to distribute them evenly without crushing them. If you’re using frozen cranberries, toss them in frozen to avoid bleeding too much color into the batter, which preserves that pretty contrast in the cake.

Step 7: Bake & Cool

Spread the batter evenly into your prepared pan. Sprinkle sparkling sugar on top for a festive crunch, then pop it into the oven. Bake for 40–45 minutes until the cake is golden, puffed up, and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Watch closely after 35 minutes, especially if your oven runs hot—overbaking dulls the texture.

Let the cake cool in the pan for 15–20 minutes. If you lined the pan with parchment, you can lift it out to cool completely on a rack, or you can slice it warm if you like a softer texture. Leftovers keep beautifully covered on the counter.

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Tips from My Kitchen

Zest Wisely: Use a vegetable peeler or microplane to get just the orange skin—avoid pith which is bitter and can ruin the cake’s flavor.
Creaming Matters: Don’t shortcut the creaming step; it adds crucial air for a fluffy cake.
Fold Delicately: When adding cranberries, be gentle so they stay mostly whole and don’t discolor the batter too much.
Watch Bake Time: I tend to check the cake around 38 minutes—ovens vary, and slightly underbaked cake is better than dry.

How to Serve Cranberry Orange Cake Recipe

Cranberry Orange Cake, Cranberry Orange Cake Recipe, Festive Citrus Cake, Easy Cranberry Cake, Holiday Fruit Cake - The image shows two stacked pieces of a light golden-yellow cake filled with bright red cranberries, some of which are broken open, adding a splash of deep red inside the cake. The top layer has a thin, slightly crunchy surface sprinkled with coarse sugar crystals that catch the light. The cake crumb looks soft and moist with a spongy texture. At the bottom left, two whole cranberries rest on the white marbled surface. A silver fork is pinned into the top piece from the left side, angled slightly upwards. The photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep garnishes simple with this cake—just a thin slice of fresh orange on the side and sometimes a light dusting of powdered sugar. If I’m feeling festive, a dollop of whipped cream with a sprinkle of finely chopped candied orange peel makes it feel extra special without overpowering those lovely citrus and cranberry flavors.

Side Dishes

This cake is fantastic on its own but pairs beautifully with a scoop of vanilla ice cream or Greek yogurt, especially if you want a little tang to complement the cake. For brunch, I love serving it alongside a creamy latte or a lightly spiced chai—it makes the whole experience cozy and memorable.

Creative Ways to Present

For holiday gatherings, I’ve turned this cake into mini bundt cakes using the same batter—just bake for less time, and glaze them with an orange drizzle glaze. Cutting the cake into little squares and layering with whipped cream and fresh cranberries turns it into an easy but elegant trifle, perfect for impressing guests.

Make Ahead and Storage

Storing Leftovers

I find the best way to keep leftover cake fresh is to cover it loosely with foil or plastic wrap and store it at room temperature for up to three days. Keeping it out of the fridge prevents it from drying out. If you want to store it longer, freezing is a good option.

Freezing

For freezing, wrap the cake tightly in plastic wrap and then in foil or a freezer bag. It freezes beautifully and keeps well for up to three months. When you’re ready to enjoy, thaw overnight in the fridge or at room temperature before serving.

Reheating

If you like your cake a bit warm, pop slices in the microwave for 10 to 15 seconds or briefly heat in a toaster oven. I avoid reheating too much or it can dry out—sometimes I prefer it as-is, letting those fruity flavors shine cool.

FAQs

Can I use frozen cranberries in this Cranberry Orange Cake Recipe?

Absolutely! Frozen cranberries work well and can often be more convenient. Just fold them in frozen to prevent them from bleeding too much color into the batter. This helps keep the cake visually appealing and avoids a pinkish batter.
What if I don’t have buttermilk on hand?

You can easily make a buttermilk substitute by mixing 1/2 cup of milk with 1/2 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using. This adds the acidity needed to tenderize the cake and enhance flavor.
How do I avoid the cake drying out?

Overbaking is usually the culprit. Start checking the cake about 38 minutes into baking and remove it once a toothpick comes out mostly clean with only a few moist crumbs. Also, don’t skip the buttermilk—it helps keep the cake moist.
Can I make this cake gluten-free?

Yes, you can try substituting the all-purpose flour with a 1:1 gluten-free baking flour blend. Results may vary slightly in texture, but it still turns out delicious. Just be sure your baking powder is gluten-free, too.
Is the sparkling sugar necessary?

The sparkling sugar adds a pretty, festive crunch on top and a touch of extra sweetness, but you can skip it or replace it with coarse sugar crystals. It’s a small detail that makes a nice difference but won’t change the overall success of the cake.

Final Thoughts

This Cranberry Orange Cake Recipe holds a special place in my kitchen because it’s not only delicious but also comforting in a really bright, fresh way. Baking it feels like a small celebration every time—the smell of orange zest filling the air lifts my spirits instantly. Whether you serve it for an afternoon treat or a festive dessert, I truly hope you enjoy making and sharing it as much as I do. Go ahead, add this recipe to your must-bake list; your kitchen—and your taste buds—will thank you!