It was one of those cold January mornings when the house felt too quiet and I needed something warm and comforting to fill the kitchen with good smells. I had a bag of cranberries left over from the holidays sitting in my freezer and a few oranges on the counter that were getting soft. Instead of letting them go to waste, I decided to try combining them into something that would make the whole house smell like sunshine.
This cranberry orange cake became our answer to those dreary winter days when you need something bright and cheerful on the table. The cranberries add these little bursts of tartness that wake up your taste buds, while the orange brings this warm, citrusy sweetness that reminds you spring will eventually come. It's dense and moist in the best way - the kind of cake that's great with your morning coffee or as an afternoon treat when you need a little pick-me-up.
Why You'll Love This Cranberry Orange Cake
This cranberry orange cake has solved our biggest winter baking problem - finding something that feels festive and special without being too sweet or heavy. The cranberries provide just enough tartness to balance the sweetness, while the orange zest makes every bite feel bright and fresh instead of dense and cloying. It's the kind of cake that works equally well for a casual Sunday afternoon or when you have company coming over and want to serve something homemade that looks impressive. What surprised me most about this recipe is how forgiving it is. The first time I made it, I was worried about the cranberries sinking to the bottom or the batter being too thick, but it came out beautifully.
The Cranberry Orange Cake stays moist for days, which means you can make it ahead of time without worrying about it going stale. Liam loves that he can have a slice for breakfast with his orange juice - the fruit makes it feel almost healthy, even though it's definitely still cake. The best part is how it makes the house smell while it's baking. That combination of citrus and warm cake creates this cozy feel that makes everyone want to hang out in the kitchen. We've had neighbors knock on the door asking what smells so good, and more than once I've ended up giving away slices before we even got to try it ourselves.
Jump to:
- Why You'll Love This Cranberry Orange Cake
- Ingredients For Cranberry Orange Cake
- How To Make Cranberry Orange Cake Step By Step
- Smart Swaps for Your Cranberry Orange Cake
- Cranberry Orange Cake Variations
- Equipment
- Storing Your Cranberry Orange Cake
- Top Tip
- What to Serve With Cranberry Orange Cake
- FAQ
- A Cake Worth Making Again and Again!
- Related
- Pairing
- Cranberry Orange Cake
Ingredients For Cranberry Orange Cake
The Cake Base:
- All-purpose flour
- Sugar
- Butter
- Large eggs
- Baking powder
- Salt
- Vanilla extract
The Star Players:
- Fresh cranberries
- Fresh orange zest
- Fresh orange juice
- A little extra flour for coating the cranberries
For the Orange Glaze:
- Powdered sugar
- More fresh orange juice
- Orange zest for sprinkling
See recipe card for quantities.
How To Make Cranberry Orange Cake Step By Step
Get Your Kitchen Ready:
- Preheat oven to 350°F and grease your bundt pan really well with butter and flour
- Zest your oranges first, then juice them - you'll need both for the cake and glaze
- Toss cranberries with 2 tablespoons flour in a small bowl to coat them
- Have all ingredients at room temperature except the cranberries
Make the Cake Batter:
- Cream butter and sugar together until light and fluffy, about 4-5 minutes
- Beat in eggs one at a time, making sure each is fully mixed before adding the next
- Add vanilla extract and orange zest, mixing until combined
- In separate bowl, whisk together flour, baking powder, and salt
Bring It All Together:
- Add dry ingredients to butter mixture alternating with orange juice
- Start and end with flour mixture, mixing just until combined after each addition
- Gently fold in the flour-coated cranberries with a spatula
- Don't overmix or your cake will be tough
Bake to Perfection:
- Pour batter into prepared pan and smooth the top gently
- Bake 50-60 minutes until golden brown and toothpick comes out clean
- Cool in pan for 15 minutes, then turn out onto wire rack
- Make glaze while cake cools by whisking powdered sugar with orange juice until smooth
Smart Swaps for Your Cranberry Orange Cake
Fruit Options:
- Fresh cranberries → Frozen cranberries (don't thaw first)
- Cranberries → Dried cranberries (reduce by half, they're sweeter)
- Orange juice → Lemon juice for cranberry lemon cake
- Orange zest → Lemon zest to match the juice
Dairy Alternatives:
- Butter → Vegetable oil (use ¾ the amount)
- Regular milk → Plant milk if recipe calls for it
- Butter → Vegan butter (same amount)
Flour and Sugar Swaps:
- All-purpose flour → Whole wheat pastry flour
- Granulated sugar → Brown sugar (makes it more moist)
- Regular sugar → Coconut sugar (cake will be darker)
Pan Changes:
- Bundt pan → Two loaf pans (reduce baking time to 45 minutes)
- Large pan → Muffin tins (bake 18-22 minutes)
- Round cake pans → Adjust time to 35-40 minutes
Cranberry Orange Cake Variations
Cream Cheese Swirl Version:
- Mix 8 oz softened cream cheese with ¼ cup sugar and 1 egg
- Pour half the cake batter in pan, add cream cheese mixture, top with remaining batter
- Creates beautiful marbled layers and adds richness that pairs perfectly with the tart cranberries
- Bake an extra 5-10 minutes since the cream cheese adds moisture
Chocolate Chip Addition:
- Fold in ½ cup mini chocolate chips along with the cranberries
- The chocolate adds sweetness that balances the cranberry tartness beautifully
- Kids love this version - Liam calls it "the best of everything cake"
- Use mini chips so they don't overpower the fruit flavors
Almond Cranberry Orange:
- Replace vanilla extract with almond extract for a more sophisticated flavor
- Add ½ cup sliced almonds to the batter for crunch
- Top with almond glaze made with powdered sugar and almond extract
- Perfect for holiday entertaining when you want something a little fancier
Coconut Tropical Twist:
- Add ½ cup shredded coconut to the batter with the cranberries
- Use coconut extract instead of vanilla for stronger coconut flavor
- Makes it feel like a vacation even in the middle of winter
- The coconut adds moisture and a subtle tropical note
Equipment
- Bundt pan or large loaf pan
- Large mixing bowl for the batter
- Electric mixer
- Zester or fine grater for the orange peel
- Measuring cups and spoons
Storing Your Cranberry Orange Cake
This cake actually gets better after the first day, so here's how to keep it at its best:
Counter Storage (4-5 days):
Keep the cake covered with plastic wrap or in an airtight container at room temperature. The moisture from the cranberries and orange juice keeps it from drying out, so it stays tender for days. We usually cut slices as we want them rather than slicing the whole cake at once, which helps it stay fresher longer.
Fridge Storage (1 week):
If your kitchen gets warm or you want to keep it longer, wrap it well and put it in the fridge. Let it come back to room temperature before serving, or warm individual slices in the microwave for 15-20 seconds to bring back that just-baked texture. The flavors actually get more intense after a day or two in the fridge.
Freezer Storage (2-3 months):
This cranberry orange cake freezes beautifully. Wrap the whole cake or individual slices in plastic wrap, then foil, and freeze. Thaw overnight in the fridge, then bring to room temperature. The texture stays perfect, and it's nice to have homemade cake ready to go when unexpected company shows up.
Top Tip
- From making this Cranberry Orange Cake dozens of times, here's what works best for keeping it fresh and delicious. For counter storage up to 5 days, let the cake cool completely before wrapping it tightly in plastic wrap or storing in an airtight container. Keep it at room temperature away from direct sunlight, and cut slices as needed rather than pre-slicing the whole cake.
- If you want to keep it longer than 5 days or your kitchen gets really warm, the fridge works great for up to a week. Wrap it well in plastic wrap then place in a container to prevent it from picking up other flavors. Let it come back to room temperature before serving for the best texture, or warm individual slices in the microwave for 15-20 seconds if you want that just-baked feel.
- For long-term storage, this cranberry orange cake freezes beautifully for up to 3 months. Wrap the whole cake or individual slices in plastic wrap, then foil, and label with the date. Thaw overnight in the refrigerator, then bring to room temperature before serving. The texture stays just as moist and tender as when it was fresh, which makes it great for making ahead for special occasions or just having homemade Cranberry Orange Cake ready when you need it.
What to Serve With Cranberry Orange Cake
This cranberry orange cake is versatile enough to work for different occasions, and the key is matching the accompaniment to the setting. For casual everyday serving, it pairs beautifully with hot coffee or black tea, which brings out the citrus notes without overwhelming the delicate fruit flavors. Earl Grey tea complements the orange especially well, while a simple cup of regular coffee works great for morning or afternoon treats. If you want to dress it up a bit, a dollop of whipped cream or a small scoop of vanilla ice cream turns it into a proper dessert, and fresh berries on the side add extra color and fruit flavor.
For special occasions and holiday gatherings, this Cranberry Orange Cake holds its own alongside other desserts without competing for attention. It works well as a lighter option after heavy holiday meals, and pairs nicely with seasonal drinks like hot cider or mulled wine for adults, or milk and hot chocolate for family meals. The cake is sweet enough to stand on its own, so you don't need heavy accompaniments - simple beverages work best to let the cranberry and orange flavors shine through. For a prettier presentation, dust it with powdered sugar or add a fresh mint garnish, and it looks elegant enough for any celebration.
FAQ
Does orange and cranberry mix?
Orange and cranberry are a classic flavor combination that works beautifully together. The bright, sweet citrus balances the tart cranberries well. This pairing is popular in holiday cooking, baked goods, and drinks because the flavors complement rather than compete with each other.
Can I use orange juice instead of water in a cake mix?
Yes, you can substitute orange juice for water in most Cranberry Orange Cake mixes. Use the same amount called for in the recipe. The orange juice adds moisture and citrus flavor, making boxed cake mix taste more homemade and fresh.
What are the three ingredients in orange loaf?
Traditional orange loaf typically uses flour, sugar, and eggs as the base, plus orange juice and zest for flavor. Some simple versions use just self-rising flour, sugar, and orange juice, though most recipes include butter or oil for moisture.
What flavors go well with orange cake?
Orange pairs well with cranberry, chocolate, vanilla, almond, coconut, and spices like cinnamon or ginger. Cream cheese frosting is also popular with orange cake. For this cranberry orange cake, the tart cranberries balance the sweet orange really well.
A Cake Worth Making Again and Again!
Now you have everything you need to make this wonderful cranberry orange cake - from the right ingredient ratios to storing it so it stays moist for days. This recipe has become one of our most treasured winter baking traditions, filling the kitchen with bright citrus scents when we need them most. It's the kind of cake that makes ordinary days feel special and turns any gathering into something memorable. What started as a simple craving for something bright and cheerful during those gray January days has evolved into a recipe we reach for whenever we want to create warmth and comfort in our home.
Craving more quick and delicious treats that bring the same kind of comfort to your kitchen? Try our Easy Pineapple Coconut Balls ready in 15 minutes - they're no-bake treats that transport you straight to the tropics with every bite, great for when you want something sweet but don't want to heat up the oven. The combination of tropical flavors makes them feel like a vacation in your mouth, and they're so simple that kids can help make them too. For busy mornings when you need something nutritious but fast, our Easy Blended Oats Recipe Ready in 2 minutes transforms plain oats into something that tastes like a milkshake but keeps you full until lunch.
Share your Cranberry Orange Cake successes! We love seeing your beautiful cakes and hearing about who you're sharing them with, whether it's family dinner, a neighbor who needs cheering up, or a coworker's birthday celebration.
Rate this Cranberry Orange Cake and join our baking community! Your feedback helps us know what other cozy recipes you'd like to see, and we read every comment to understand what's working well and what could be even better.
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Pairing
These are my favorite dishes to serve with Cranberry Orange Cake
Cranberry Orange Cake
Equipment
- 1 Bundt pan (Or substitute with 2 loaf pans)
- 1 Large mixing bowl (For the batter)
- 1 Electric mixer (Stand or hand mixer)
- 1 Zester or fine grater (For orange peel)
- 1 Measuring cups & spoons (For accuracy)
- 1 Wire rack (For cooling)
Ingredients
- 2 ½ cups All-purpose flour - For the cake base
- 1 ½ cups Sugar - Granulated
- 1 cup Butter - Softened
- 3 large Eggs - Room temperature
- 2 teaspoon Baking powder
- ½ teaspoon Salt
- 1 teaspoon Vanilla extract
- 2 cups Cranberries - Fresh or frozen (do not thaw if frozen)
- 2 tablespoon Flour - For coating cranberries
- 2 tablespoon Orange zest - From about 2 oranges
- ½ cup Orange juice - Freshly squeezed
- 1 cup Powdered sugar - For glaze
- 2–3 tablespoon Orange juice - For glaze
- 1 teaspoon Orange zest - For garnish on glaze
Instructions
- Preheat oven to 350°F (175°C). Grease and flour bundt pan. Zest and juice oranges. Toss cranberries in 2 tablespoon flour.
- Beat butter and sugar until light and fluffy (4–5 minutes). Add eggs one at a time, then stir in vanilla extract and orange zest.
- Whisk flour, baking powder, and salt in a separate bowl. Add dry ingredients to wet mixture alternately with orange juice, beginning and ending with flour. Mix gently.
- Fold in flour-coated cranberries carefully. Pour batter into prepared pan and smooth the top. Bake 50–60 minutes until golden and a toothpick comes out clean.
- Cool cake 15 minutes in pan, then transfer to wire rack. Make glaze with powdered sugar and orange juice, drizzle over cake, and sprinkle zest on top.
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