They’re a celebration of indulgence, creativity, and the joy of sharing something delightful with friends and family. Easy Cranberry Olive Oil Cake is one such dessert. This cake is a perfect blend of tart cranberries, rich olive oil, and a tender, moist crumb, making it ideal for any occasion. Imagine a cake that’s slightly sweet, tangy, and bursting with the natural flavor of cranberries, complemented by the subtle richness of olive oil. It’s a dessert that feels both rustic and elegant, whether you’re serving it at a holiday gathering, a cozy brunch, or as a simple afternoon treat.

The first time I made this cake, it was for a Thanksgiving dinner. I wanted something festive yet easy to prepare, and this recipe caught my eye. As the cake baked, the aroma of cranberries and citrus filled the kitchen, and my family couldn’t stop asking, “What are you making? It smells amazing!” When I pulled the cake out of the oven, the golden crust and vibrant cranberries looked irresistible. “This looks incredible!” my sister exclaimed, reaching for a slice. Since then, Easy Cranberry Olive Oil Cake has become my go-to recipe for fall and winter celebrations.

The first time I served this cake, it was at a holiday potluck. My friend, who’s known for her elaborate desserts, had brought a towering chocolate cake, and I was a little nervous to present my Cranberry Olive Oil Cake. But as soon as I placed it on the table, the rustic charm and vibrant cranberries started drawing everyone in. “What’s in this?” a friend asked, eyeing the cake curiously. “A little bit of holiday magic,” I replied, trying to sound confident.

When everyone took their first bite, the room went quiet. Then came the murmurs of approval. “This is so good!” someone said, reaching for another slice. Even my friend, the baking queen, nodded in approval. “You’ve got to give me this recipe,” she said with a smile. That day, my Easy Cranberry Olive Oil Cake became a potluck favorite, and it’s been a staple at every holiday event since.

Why This Easy Cranberry Olive Oil Cake?

Selling Points:

• Quick and Easy: With simple ingredients and straightforward steps, this cake is perfect for busy bakers.
• Flavor-Packed: The combination of tart cranberries and rich olive oil creates a dessert that’s both refreshing and indulgent.
• Versatile: Perfect for holidays, brunches, or just a cozy afternoon treat.
• Customizable: Add your favorite nuts, citrus zest, or spices to make it your own.

What You Need for Easy Cranberry Olive Oil Cake

Ingredients:
For the Cake:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup olive oil
• 3/4 cup buttermilk (or milk with 1 tsp vinegar)
• 3 large eggs
• 1 tsp vanilla extract
• Zest of 1 orange (optional)
• 1 1/2 cups fresh or frozen cranberries

For the Glaze (Optional):

• 1 cup powdered sugar
• 2-3 tbsp orange juice or milk

How to Make Easy Cranberry Olive Oil Cake

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round or bundt pan.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: In a separate bowl, whisk together the olive oil, buttermilk, eggs, vanilla extract, and orange zest (if using).
4. Mix Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Fold in Cranberries: Gently fold in the cranberries, ensuring they’re evenly distributed throughout the batter.
6. Bake the Cake: Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the Cake: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Prepare the Glaze (Optional): In a small bowl, whisk together the powdered sugar and orange juice or milk until smooth. Drizzle over the cooled cake.

Tips for the Perfect Cranberry Olive Oil Cake

• Even Baking: Rotate the cake halfway through baking to ensure even browning.
• Fresh Cranberries: If using frozen cranberries, do not thaw them before adding to the batter.
• Olive Oil Choice: Use a mild, fruity olive oil for the best flavor.
• Make Ahead: The cake can be baked a day in advance and stored at room temperature.

Substitutions and Variations

• Gluten-Free: Use a gluten-free flour blend for the cake.
• Dairy-Free: Substitute almond milk or another non-dairy milk for the buttermilk.
• Lemon Cranberry Cake: Replace the orange zest with lemon zest for a citrusy twist.
• Nutty Addition: Add 1/2 cup chopped walnuts or pecans for extra texture.

Make a Healthier Version

• Whole Wheat Flour: Use whole wheat flour for added fiber.
• Less Sugar: Reduce the sugar in the cake by 1/4 cup.
• Greek Yogurt: Replace some of the olive oil with Greek yogurt for a lighter texture.
• Fresh Fruit Topping: Skip the glaze and top the cake with fresh cranberries or orange slices.

Closing for Easy Cranberry Olive Oil Cake

This Easy Cranberry Olive Oil Cake is more than just a dessert—it’s a celebration of flavor, simplicity, and the joy of sharing something special with loved ones. Whether you’re serving it at a holiday gathering or enjoying it as a cozy treat, this cake is sure to impress. Don’t forget to let us know how your cake turns out, and consider checking out some of our other recipes for more culinary inspiration. Happy baking!

Frequently Asked Questions For Easy Cranberry Olive Oil Cake

Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance and store it at room temperature.

Can I freeze this cake?
Absolutely! Wrap the cake tightly in plastic wrap and freeze for up to 2 months.

Can I use dried cranberries?
Yes, but soak them in warm water for 10 minutes before adding to the batter.

Can I make this gluten-free?
Yes, use a gluten-free flour blend.

Can I add other flavors?
Yes, try adding cinnamon, nutmeg, or almond extract.

How do I store leftovers?
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Can I make muffins instead?
Yes, adjust the baking time to 20-25 minutes for muffins.

Can I use another oil instead of olive oil?
Yes, substitute with vegetable oil or melted coconut oil.

What’s the best way to serve this cake?
Serve at room temperature with a cup of tea or coffee.

Can I make this vegan?
Yes, use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) and a non-dairy milk alternative.

This Easy Cranberry Olive Oil Cake is a testament to the magic of simple, wholesome ingredients coming together to create something truly special. Whether you’re a seasoned baker or just starting out, this recipe is a must-try. So, gather your ingredients, preheat your oven, and get ready to enjoy a dessert that’s sure to become a family favorite. Happy baking!

Easy Cranberry Olive Oil Cake

Recipe by Aisha DevCourse: All Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 2 cups all-purpose flour

• 1 1/2 cups granulated sugar

• 1 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 3/4 cup olive oil

• 3/4 cup buttermilk (or milk with 1 tsp vinegar)

• 3 large eggs

• 1 tsp vanilla extract

• Zest of 1 orange (optional)

• 1 1/2 cups fresh or frozen cranberries

• For the Glaze (Optional):

• 1 cup powdered sugar

• 2-3 tbsp orange juice or milk

Directions

• Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round or bundt pan.
• Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• Combine Wet Ingredients: In a separate bowl, whisk together the olive oil, buttermilk, eggs, vanilla extract, and orange zest (if using).
• Mix Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
• Fold in Cranberries: Gently fold in the cranberries, ensuring they’re evenly distributed throughout the batter.
• Bake the Cake: Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
• Cool the Cake: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• Prepare the Glaze (Optional): In a small bowl, whisk together the powdered sugar and orange juice or milk until smooth. Drizzle over the cooled cake.