Experience the vibrant flavors of the season with this Cranberry Orange Cake recipe. This delightful cake perfectly balances the sweet zest of oranges with the tangy brightness of cranberries, offering a moist and tender crumb that’s perfect for any occasion.
Key Ingredients for Cranberry Orange Cake
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 large oranges (about 2 tablespoons)
- ½ cup fresh orange juice
- 1 cup fresh or frozen cranberries, roughly chopped
- Optional Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh orange juice
How to Make Cranberry Orange Cake
Get ready to bake a cake that’s unbelievably easy to throw together yet delivers an explosion of flavor. This Cranberry Orange Cake is incredibly moist, gloriously fragrant, and features a divine textural contrast. It’s the perfect treat to whip up in under 30 minutes of active preparation and about 40-50 minutes of baking time, making it a weeknight winner or a weekend showstopper.
Step-by-Step Instructions
- Preheat Oven and Prepare Pan: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper. This vital step ensures your beautiful Cranberry Orange Cake releases cleanly from the pan after baking.
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside. Having your dry ingredients combined and ready streamlines the rest of the process.
- Cream Butter and Sugar: In a large bowl, using an electric mixer (or a sturdy whisk and some elbow grease!), cream together the softened unsalted butter and granulated sugar until light and fluffy. This process incorporates air, which is crucial for a tender cake crumb. Beat for about 3-5 minutes until pale and voluminous.
- Add Eggs and Vanilla: Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed. Stir in the vanilla extract and the freshly grated orange zest. The zest is where much of that incredible orange aroma and flavor comes from, so don’t be shy!
- Incorporate Wet and Dry Mixtures: In a small bowl or jug, whisk together the fresh orange juice. Now, you’ll alternate adding the dry ingredients and the orange juice to the wet ingredients. Begin and end with the dry ingredients. Add about one-third of the flour mixture to the butter mixture and mix until just combined. Then, add half of the orange juice and mix. Repeat this process, ending with the final addition of the flour mixture. Be careful not to overmix here; we want to develop the gluten minimally for a tender cake. Mix only until no streaks of flour remain.
- Fold in Cranberries: Gently fold in the roughly chopped fresh or frozen cranberries into the batter using a spatula. If using frozen cranberries, it’s best to toss them in a teaspoon of the flour mixture before adding them to the batter. This helps prevent them from sinking to the bottom during baking.
- Bake the Cake: Pour the batter evenly into the prepared cake pan. Smooth the top with your spatula. Bake for 40-50 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The baking time can vary slightly depending on your oven. Start checking for doneness around the 40-minute mark.
- Cool the Cake: Once baked, let the Cranberry Orange Cake cool in the pan on a wire rack for about 10-15 minutes. This allows the cake to set up properly before being turned out of the pan. Then, carefully invert the cake onto the wire rack to cool completely.
- Prepare Optional Glaze: While the cake cools, if you’re making the glaze, whisk together the powdered sugar with 2 tablespoons of orange juice in a small bowl. Add more orange juice, a teaspoon at a time, until you reach your desired drizzling consistency. The glaze should be thick but pourable.
- Glaze and Serve: Once the Cranberry Orange Cake is completely cool, generously drizzle the orange glaze over the top, letting it drip down the sides. Allow the glaze to set for a few minutes before slicing and serving.
Why You’ll Love This Cranberry Orange Cake
You’ll adore this Cranberry Orange Cake for its wonderfully bright and cheerful flavor profile that’s like sunshine in every bite. It’s incredibly moist and tender, with delightful bursts of tart cranberries cutting through the sweet, zesty orange cake. Unlike a more complex loaf cake, this recipe is straightforward, making it an economical choice for any occasion where you want a delicious homemade treat without a hefty price tag. The tangy cranberries and fragrant orange zest elevate it beyond a simple sponge, offering a sophisticated yet comforting dessert that’s far more budget-friendly than store-bought alternatives.
This Cranberry Orange Cake offers a beautiful interplay of textures and tastes that will have everyone asking for seconds. It’s the perfect holiday bake or a delightful afternoon pick-me-up that’s surprisingly simple to master, even for beginner bakers. So go ahead, tie on your apron, and get ready to impress yourself and your loved ones with this stunning and scrumptious cake.
Storing and Reheating Tips
To keep your Cranberry Orange Cake fresh, store it in an airtight container at room temperature for up to 3 days. If your kitchen is particularly warm, or if you’ve added the glaze which can soften the cake, it’s best to refrigerate it for up to 5 days. The glaze will help seal in moisture.
If you need to store it for longer, freezing is an excellent option.
- Freezing Unfrosted Cake: Wrap the completely cooled cake tightly in plastic wrap, then in aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature or in the refrigerator.
- Freezing Frosted Cake: It’s generally best to freeze unfrosted cake if possible, as the glaze might become sticky or weep upon thawing. However, if you must freeze a glazed cake, ensure the glaze is fully set. Wrap as you would an unfrosted cake.
Reheating: For a slightly warm and even more fragrant cake, you can gently reheat individual slices in a microwave on low power for about 10-15 seconds. Alternatively, a brief stint in a 300°F (150°C) oven for a few minutes can also revitalize slices.
Final Thoughts
This Cranberry Orange Cake is a simple yet spectacular recipe that’s sure to become a go-to. Its bright, zesty flavors and delightful texture make it a guaranteed crowd-pleaser. Gather your ingredients and bake up a batch of this sunshine-filled treat today!
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Cranberry Orange Cake
Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper. This vital step ensures your beautiful Cranberry Orange Cake releases cleanly from the pan after baking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside. Having your dry ingredients combined and ready streamlines the rest of the process.2 1/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt
- In a large bowl, using an electric mixer (or a sturdy whisk and some elbow grease!), cream together the softened unsalted butter and granulated sugar until light and fluffy. This process incorporates air, which is crucial for a tender cake crumb. Beat for about 3-5 minutes until pale and voluminous.1 cup (2 sticks) unsalted butter, softened, 1 3/4 cups granulated sugar
- Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed. Stir in the vanilla extract and the freshly grated orange zest. The zest is where much of that incredible orange aroma and flavor comes from, so don’t be shy!3 large large eggs, 1 teaspoon vanilla extract, 2 tablespoons zest of 2 large oranges
- In a small bowl or jug, whisk together the fresh orange juice. Now, you’ll alternate adding the dry ingredients and the orange juice to the wet ingredients. Begin and end with the dry ingredients. Add about one-third of the flour mixture to the butter mixture and mix until just combined. Then, add half of the orange juice and mix. Repeat this process, ending with the final addition of the flour mixture. Be careful not to overmix here; we want to develop the gluten minimally for a tender cake. Mix only until no streaks of flour remain.2 1/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 cup fresh orange juice
- Gently fold in the roughly chopped fresh or frozen cranberries into the batter using a spatula. If using frozen cranberries, it’s best to toss them in a teaspoon of the flour mixture before adding them to the batter. This helps prevent them from sinking to the bottom during baking.1 cup fresh or frozen cranberries, roughly chopped, 2 1/4 cups all-purpose flour
- Pour the batter evenly into the prepared cake pan. Smooth the top with your spatula. Bake for 40-50 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The baking time can vary slightly depending on your oven. Start checking for doneness around the 40-minute mark.
- Once baked, let the Cranberry Orange Cake cool in the pan on a wire rack for about 10-15 minutes. This allows the cake to set up properly before being turned out of the pan. Then, carefully invert the cake onto the wire rack to cool completely.
- While the cake cools, if you’re making the glaze, whisk together the powdered sugar with 2 tablespoons of orange juice in a small bowl. Add more orange juice, a teaspoon at a time, until you reach your desired drizzling consistency. The glaze should be thick but pourable.1 cup powdered sugar, 2-3 tablespoons fresh orange juice
- Once the Cranberry Orange Cake is completely cool, generously drizzle the orange glaze over the top, letting it drip down the sides. Allow the glaze to set for a few minutes before slicing and serving.