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· 4.9 from 3 reviews

If you’re craving something bright and bursting with flavor, you’re going to love this Cranberry Orange Cake Recipe. It’s one of those cakes that immediately lifts your mood with its zesty orange and tart cranberry combo. Trust me, once you’ve baked this, you’ll want to make it again and again — it’s moist, flavorful, and easy enough for any day of the week. Stick with me, and I’ll walk you through everything so your cake comes out perfectly every time.

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Why This Recipe Works

Balanced Flavors: The bright orange zest complements the tart cranberries perfectly for a refreshing taste.
Moist Texture: Buttermilk adds tenderness and moisture without making the cake heavy.
Easy Preparation: Simple steps that anyone can follow, with a few secret tips from my kitchen to get it just right.
Sparkling Sugar Topping: A little crunchy surprise on top keeps each bite exciting and fresh.

Cranberry Orange Cake, Cranberry Orange Cake recipe, easy cranberry orange cake, moist citrus cranberry cake, festive cranberry orange dessert - 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

Each ingredient in this Cranberry Orange Cake Recipe plays an important role, from the tangy cranberries adding texture to the orange zest infusing vibrant aroma. I always recommend fresh, good-quality ingredients—especially fresh oranges and fresh or frozen cranberries (just don’t thaw before baking).

Granulated sugar: I pulse this with orange zest to create a fragrant orange sugar, making sure the cake is bursting with that zesty flavor.
Orange zest: Use a vegetable peeler to get just the bright orange part, skipping the bitter white pith for the best taste.
Unsalted butter: Room temperature butter creams best, giving the cake that lovely light texture.
Egg: Binds everything together and adds moisture, so you don’t want to skip or substitute this.
Vanilla extract: A splash that rounds out the citrus and cranberry flavors without overpowering.
Baking powder: Ensures the cake rises nicely for a tender crumb.
Salt: Balances sweetness and enhances all the other flavors.
All-purpose flour: The base of the cake, you want to measure carefully so it doesn’t turn out too dense.
Buttermilk: Adds a subtle tang and keeps the cake moist — trust me, it’s a game changer.
Cranberries: Fresh or frozen, they provide that signature tart pop that keeps this cake interesting.
Sparkling sugar: Sprinkled on top before baking for a glistening, sweet crunch.

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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 my favorite things about this Cranberry Orange Cake Recipe is how flexible it is. I often switch up the extras depending on the season or who’s coming to visit. Don’t be afraid to make it your own.

Variation: I love tossing in a handful of chopped pecans or walnuts for extra crunch—adds a lovely contrast to the soft crumb.
Dietary tweak: For dairy-free, swap the buttermilk with a mix of almond milk plus a splash of apple cider vinegar; it works surprisingly well.
Seasonal twist: During fall, I add a teaspoon of ground cinnamon or cardamom for warming spice notes.
Sweetener swap: For a slightly deeper sweetness, try using golden cane sugar instead of granulated sugar for the orange sugar.

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

Step 1: Make Your Orange Sugar

First things first, put that sugar and orange zest into a food processor. Pulse until the zest is fully blended in and the sugar looks pale orange and slightly moist. This little magic step builds the cake’s vibrant citrus aroma right from the start. If you don’t have a food processor handy, you can press the zest into the sugar on a cutting board with the flat side of a knife and then stir to marry the flavors—just takes a bit longer.

Step 2: Cream Butter and Orange Sugar

Cream the room temperature butter with your freshly made orange sugar until the mixture is light and fluffy—usually takes about 3 minutes with a stand mixer. Be sure to scrape down the bowl sides occasionally. This step builds air into the batter to keep it tender.

Step 3: Add Egg, Vanilla, and Dry Ingredients

Beat in the egg and vanilla next, making sure they’re fully incorporated. Then add the baking powder and salt and mix once more. Lower your mixer speed, and gradually add half of the flour, mixing just until almost combined. Pour in the buttermilk, then the remaining flour; mix just enough to bring it all together. Overmixing here can make the cake tough, so stop as soon as the flour disappears.

Step 4: Fold in the Cranberries

Gently fold in the cranberries with a spatula, scraping the bowl’s sides and making sure they’re evenly dispersed but the batter stays light. This step keeps the berries whole and juicy instead of breaking them up into the batter.

Step 5: Bake and Enjoy

Spread the thick batter evenly in your prepared 9×9-inch baking pan. I always line mine with parchment paper so I can lift the cake out for slicing later – it makes serving so much easier. Sprinkle sparkling sugar over the top; it adds a pleasant crunchy bite and a little sparkle. Bake at 350°F for about 40-45 minutes until the cake is golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Keep an eye on it after 40 minutes since ovens can vary. Let it cool in the pan for 15-20 minutes before slicing or letting it cool completely if you’ve removed it.

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Tips from My Kitchen

Orange Zest Technique: Removing just the orange part with a vegetable peeler prevents bitterness and keeps the cake bright and fresh.
Don’t Overmix: I’ve learned that stopping as soon as the flour disappears keeps the cake tender—overmixing can make it dense and chewy.
Keep Cranberries Cold: Folding in frozen cranberries straight from the freezer helps keep them intact and prevents the batter from turning pink.
Use Parchment Paper: Lining the pan with parchment and leaving a little overhang makes lifting the cake out effortless for neat slicing.

How to Serve Cranberry Orange Cake Recipe

Garnishes

I usually keep it simple with a dusting of powdered sugar or a few fresh orange slices for garnish. Sometimes, I’ll add a dollop of whipped cream or a drizzle of orange glaze for a fancy touch. The cake’s natural brightness really shines through, so I don’t find it needs much to dress it up.

Side Dishes

This cake is perfect alongside a hot cup of tea or fresh brewed coffee. It also pairs well with a light citrus salad or a simple scoop of vanilla ice cream if you want to keep it extra indulgent. For brunch, try serving it with scrambled eggs and fresh fruit for a balanced spread.

Creative Ways to Present

For a holiday party, I like to slice the cake into small squares, top each with a cranberry and a tiny mint leaf, and arrange them on a pretty platter — it makes for a festive and easy-to-eat treat. You can also layer slices with whipped cream and fresh cranberries to create a quick trifle-style dessert that’s always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

I usually cover the leftover cake tightly with foil and store it right in the pan at room temperature. It keeps well for 2 to 3 days and honestly, I rarely have leftovers beyond that! The cake stays moist and flavorful without drying out.

Freezing

If I want to save some for later, I wrap the cake tightly in plastic wrap and then again in foil before freezing. You can freeze it whole or cut into slices first. It freezes beautifully for up to 3 months and thaws quickly at room temperature.

Reheating

When I reheat slices, I pop them in the microwave for about 15-20 seconds or warm them in a 300°F oven for 5-7 minutes to bring back that soft texture and slightly warm the cranberries. It’s like freshly baked all over again!

FAQs

Can I use frozen cranberries for the Cranberry Orange Cake Recipe?

Absolutely! Frozen cranberries work really well and can be folded into the batter straight from the freezer, which helps prevent the cake from turning a pinkish hue. Just make sure not to thaw them beforehand, as that can release too much liquid and affect texture.
What if I don’t have buttermilk?

No worries! You can 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, and it will add that same tender tang your cake needs.
Can I make this cake gluten-free?

You can try substituting the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just keep an eye on the texture—sometimes you may need to add a bit more liquid to keep the cake moist.
How do you know when the cake is done?

The cake is done when it’s golden on top, has risen nicely, and a toothpick inserted in the center comes out clean or with just a few moist crumbs (but no wet batter). Watch it closely toward the end to avoid overbaking.
Can I use other citrus instead of orange?

While orange zest is classic here for its sweetness and aroma, lemon or grapefruit zest can add a fun twist. Just keep in mind that grapefruit zest can be slightly more bitter, so peel carefully.

Final Thoughts

This Cranberry Orange Cake Recipe has a special place in my baking rotation because it’s just so reliable and crowd-pleasing. There’s something about the bright citrus and tangy berries that feels like a celebration in every bite. Whether you’re baking it for a holiday, a cozy afternoon with friends, or simply because you deserve a treat, this cake won’t disappoint. Give it a try—you’ll be amazed how easy it is to pull off such an impressive flavor combo. And hey, once you make it, don’t forget to share how yours turned out!