When you think of the holidays, there’s nothing quite like the refreshing, festive combination of cranberry and orange. Easy Cranberry Orange Cake brings together these two beloved flavors into a light, moist cake that’s perfect for any occasion. The tartness of fresh cranberries and the zesty sweetness of orange come together in each bite, creating a delightful treat that will brighten up any dessert table.

Whether you’re serving it at a holiday gathering, a cozy family dinner, or just enjoying a slice with your afternoon coffee, Cranberry Orange Cake is a crowd-pleaser. The cake itself is simple to make, yet elegant enough to impress your guests. Plus, the combination of fresh cranberries and orange zest gives this cake a beautiful burst of color and flavor that’s both refreshing and comforting.

Easy Cranberry Orange Cake is a moist, flavorful cake made with fresh cranberries and orange zest, perfect for any occasion. The sweetness of the cake balances beautifully with the tartness of the cranberries, while the orange adds a refreshing citrus kick. It’s quick to make and requires only a few ingredients, making it an easy yet impressive dessert to share with family and friends.

This cake is the perfect addition to your holiday spread or a great treat to enjoy year-round. With its bright, tangy flavor and tender crumb, Cranberry Orange Cake is a dessert that will leave everyone coming back for more.

Exciting Story:

I first made Easy Cranberry Orange Cake for Thanksgiving a few years ago when I was looking for a dessert that felt festive but wasn’t too heavy. I had been inspired by the fresh cranberries I had picked up at the market and the thought of combining them with the zesty, sweet flavor of orange. The result was a cake that was not only delicious but beautiful, with the pops of red cranberries throughout.

When I served it, everyone loved how refreshing and light it was—perfect after a rich holiday meal. Since then, I’ve made this Easy Cranberry Orange Cake, family birthdays, and even summer picnics. It’s become one of my favorite go-to desserts, and it’s always a hit with both kids and adults. I love that it’s simple to make but feels like a special treat every time.

Why This Easy Cranberry Orange Cake:

• Bright and Flavorful: The tart cranberries and sweet orange make for a perfectly balanced, refreshing flavor.
• Easy to Make: This cake comes together quickly with minimal effort and ingredients, making it perfect for both beginners and experienced bakers.
• Moist and Tender: The cake’s crumb is soft and light, and the cranberries add a beautiful burst of flavor in every bite.
• Perfect for the Holidays: This cake is ideal for Christmas, Thanksgiving, or any special occasion when you want something festive and delicious.
• Customizable: You can easily adjust the sweetness, add nuts, or even frost it for a more indulgent version.

What You Need For Easy Cranberry Orange Cake:

For the cake:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 large orange
• 1/2 cup fresh orange juice
• 1/2 cup sour cream
• 1 1/2 cups fresh cranberries (or frozen cranberries, thawed)

For the glaze (optional):

• 1/2 cup powdered sugar
• 1-2 tablespoons fresh orange juice

How to Make Easy Cranberry Orange Cake:

1. Preheat the oven:
   Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a 9×9-inch square pan.
2. Mix dry ingredients:
   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Make the cake batter:
   In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
   Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and orange zest.
4. Add wet and dry ingredients:
   Alternate adding the dry ingredients and the wet ingredients (orange juice and sour cream) to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
5. Fold in the cranberries:
   Gently fold in the fresh cranberries, being careful not to overmix so that the berries don’t break apart.
6. Bake the cake:
   Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 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 it to a wire rack to cool completely.
8. Make the glaze (optional):
   In a small bowl, whisk together the powdered sugar and orange juice to make the glaze. Drizzle over the cooled cake for added sweetness and flavor.
9. Serve and enjoy:
   Slice the cake into squares or wedges and serve. Enjoy the fresh, zesty goodness of Easy Cranberry Orange Cake!

Tips for Easy Cranberry Orange Cake:

• Fresh Cranberries: If using fresh cranberries, be sure to rinse them well and pick out any damaged berries.
• Add nuts: For added crunch, fold in some chopped walnuts or pecans with the cranberries.
• Frozen cranberries: If using frozen cranberries, do not thaw them before using—just toss them in a little flour before folding them into the batter to prevent them from sinking to the bottom of the cake.
• Make it a bundt cake: If you prefer a different shape, you can bake this cake in a bundt pan. Just be sure to adjust the baking time, as it may need a few extra minutes.

Substitutions and Variations:

• Dairy-Free: Use non-dairy yogurt or a dairy-free sour cream substitute and plant-based butter for a dairy-free version.
• Gluten-Free: You can use a gluten-free all-purpose flour blend as a substitute for regular flour to make this cake gluten-free.
• Add-ins: Add some white chocolate chips or a bit of cinnamon to the batter for extra flavor.
• Vegan: Replace the eggs with flax eggs and use non-dairy sour cream and butter for a vegan version.

Make a Healthier Version:

• Lower Sugar: You can reduce the sugar by using a sugar substitute like Stevia or Monk Fruit.
• Whole Wheat Flour: Use whole wheat flour or almond flour for a more fiber-rich version of this cake.
• Low-Fat: Substitute the sour cream with Greek yogurt or low-fat sour cream for a lower-fat version.

Closing for Easy Cranberry Orange Cake:

And there you have it! Easy Cranberry Orange Cake is a fresh, flavorful dessert that’s perfect for any occasion. With the bright, tangy flavor of orange and the burst of tart cranberries, this cake is both comforting and refreshing. It’s the perfect treat for the holiday season, but it’s also a delightful cake to enjoy any time of year. Let us know how your cake turns out, and be sure to check out more of our delicious and easy dessert recipes!

Frequently Asked Questions For Easy Cranberry Orange Cake:

Can I use dried cranberries instead of fresh?
Fresh cranberries work best for this recipe, but if you prefer dried cranberries, you can use them. Just make sure to soak them in warm water for about 10 minutes before using them.

Can I make this cake ahead of time?
Yes, you can make the cake ahead of time and store it in an airtight container for up to 3 days. It can also be frozen for up to 1 month.

Can I use a different type of fruit?
Yes, you can use other fruits like blueberries or raspberries if you prefer. The orange zest will still pair well with other berries.

How can I make this cake more moist?
If you find the cake is a little dry, add a tablespoon or two more sour cream or yogurt to the batter for added moisture.

How do I prevent cranberries from sinking to the bottom?
Toss the cranberries in a little bit of flour before folding them into the batter. This helps prevent them from sinking.

Can I skip the glaze?
Yes, the glaze is optional. You can leave it off or serve the cake plain for a lighter option.

Can I add a layer of cream cheese frosting?
Yes! A light cream cheese frosting would complement the cranberry and orange flavors wonderfully.

How do I make the cake gluten-free?
Use a gluten-free flour blend in place of the all-purpose flour and be sure to check the other ingredients for gluten.

Can I use bottled orange juice instead of fresh?
While fresh orange juice adds the best flavor, bottled orange juice can be substituted if needed.

How do I store leftovers?
Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Can I bake this in a different pan?
Yes, you can use a bundt pan or muffin tins. Just adjust the baking time as needed based on the size of the pan.

How do I prevent the cranberries from turning mushy?
Be careful not to overmix the cranberries into the batter, and don’t overbake the cake. This will keep the cranberries intact.

Can I add nuts to the cake?
Yes, you can fold in some chopped walnuts or pecans to add texture and flavor.

How do I make this cake even more flavorful?
Try adding a teaspoon of cinnamon or nutmeg for a warm, cozy flavor that pairs beautifully with the cranberry and orange.

Can I make this cake in a loaf pan?
Yes, you can bake this cake in a loaf pan. Just adjust the baking time and check with a toothpick to ensure it’s done.

Easy Cranberry Orange Cake is the perfect dessert to bring a little festive cheer to your table. Bright, tangy, and full of flavor, this cake is sure to become a favorite in your dessert rotation!

Easy Cranberry Orange Cake

Recipe by CutsfoodCourse: Cake, Dessert, Snacks, Weight watchers

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the cake:

• 2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• Zest of 1 large orange

• 1/2 cup fresh orange juice

• 1/2 cup sour cream

• 1 1/2 cups fresh cranberries (or frozen cranberries, thawed)

• For the glaze (optional):

• 1/2 cup powdered sugar

• 1-2 tablespoons fresh orange juice

Directions

• Preheat the oven:
• Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a 9×9-inch square pan.
• Mix dry ingredients:
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• Make the cake batter:
• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
• Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and orange zest.
• Add wet and dry ingredients:
• Alternate adding the dry ingredients and the wet ingredients (orange juice and sour cream) to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
• Fold in the cranberries:
• Gently fold in the fresh cranberries, being careful not to overmix so that the berries don’t break apart.
• Bake the cake:
• Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 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 it to a wire rack to cool completely.
• Make the glaze (optional):
• In a small bowl, whisk together the powdered sugar and orange juice to make the glaze. Drizzle over the cooled cake for added sweetness and flavor.
• Serve and enjoy:
• Slice the cake into squares or wedges and serve. Enjoy the fresh, zesty goodness of Easy Cranberry Orange Cake!