If you’re craving a cake that’s bursting with refreshing citrus and a delightful tartness, this Cranberry Orange Cake is for you. With the perfect balance of sweet and tangy, this cake combines the flavors of fresh orange zest and juicy cranberries, creating a moist and aromatic cake that’s both comforting and bright. Ideal for holidays, brunches, or whenever you want a deliciously different cake, this recipe is as easy as it is impressive!
About The Recipe
I’ve always been a fan of the combination of orange and cranberry—it’s bright, festive, and just the right amount of sweet and tart. This cake brings together those flavors perfectly. When I first baked this recipe, I was looking for something fresh, vibrant, and slightly different from the usual cakes I bake. After a few tweaks and adjustments to achieve the right texture, I ended up with a cake that’s tender, slightly dense, and incredibly flavorful.
One of the best things about this cake is how versatile it is. It can easily be served as an afternoon snack with coffee or tea, or even as a dessert at a dinner party. What’s more, it’s simple enough for beginners, and the ingredients come together quickly to create a cake that tastes like you spent hours baking it.
You’ll fall in love with the delicate blend of sweet and tart, all wrapped up in a moist cake that’s perfect for any occasion.
Reasons You Will Love This Cranberry Orange Cake
- Fresh and Bright Flavor: The combination of juicy cranberries and zesty orange gives this cake a refreshing and aromatic flavor.
- Moist and Tender Texture: Thanks to the addition of buttermilk and oil, the cake comes out soft, moist, and perfectly tender.
- Perfectly Balanced Sweetness: It’s sweet without being overly sugary, and the tartness of the cranberries adds a lovely contrast.
- Simple and Quick: With easy-to-find ingredients and a straightforward method, this cake is perfect for both beginners and experienced bakers.
- Versatile: Whether it’s a festive treat, a snack for the family, or a beautiful dessert for guests, this cake fits the bill for almost any occasion.
Equipment Needed
- Mixing Bowl
- Whisk
- Hand Mixer or Stand Mixer
- 9×9 Inch Square Baking Pan
- Parchment Paper (optional but recommended for easy removal)
- Cooling Rack
- Spatula
Ingredients
For the Cake:
- 1 cup granulated sugar
- Zest of 1 orange (peeled in strips with a vegetable peeler)
- 1/2 cup unsalted butter, at room temperature
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups all-purpose flour
- 1/2 cup buttermilk, room temperature
- 2 cups fresh cranberries
- 2 tablespoons sparkling sugar (for topping)
Description:
- Granulated Sugar – The base sweetness for the cake, which balances the tartness of the cranberries.
- Orange Zest – The zest provides a burst of citrus flavor that’s key to the cake’s refreshing taste.
- Unsalted Butter – Adds richness and moisture to the cake.
- Egg – Helps bind the ingredients and provides structure.
- Vanilla Extract – Adds depth to the overall flavor profile.
- Baking Powder and Salt – Essential for the rise and flavor balance in the cake.
- All-purpose Flour – Creates the base structure of the cake, giving it the right texture.
- Buttermilk – Helps keep the cake moist and adds a slight tang, complementing the orange and cranberry flavors.
- Fresh Cranberries – Bursting with tart flavor, these cranberries are the star of this cake.
- Sparkling Sugar – For a touch of sparkle and extra sweetness on top of the cake.
How To Make Cranberry Orange Cake
Instructions for the Cake
- Preheat the Oven: Start by preheating your oven to 350°F (175°C) and lightly spray a 9×9-inch square baking pan. For easy removal, you can line the pan with parchment paper, leaving extra paper on the sides for easy lifting once the cake is done. This also helps with cleaning up!
- Make the Orange Sugar: In a food processor, combine the granulated sugar and orange zest. Process until the zest is finely incorporated into the sugar, turning it a pale orange and moist. This will infuse the sugar with a beautiful citrus aroma and flavor that will permeate the cake.
- Cream the Butter and Orange Sugar: In a stand mixer or using an electric hand mixer, cream together the orange sugar and unsalted butter on medium speed for about 3 minutes. You want the mixture to be light and fluffy, so be sure to scrape down the sides of the bowl as needed.
- Add the Egg and Vanilla: Beat in the egg and vanilla extract, ensuring they’re well combined. You might notice the mixture looking slightly curdled, but don’t worry—it’s perfectly normal!
- Incorporate the Dry Ingredients: Lower the mixer speed and slowly blend in half of the sifted dry ingredients (flour, baking powder, salt, and baking soda). Mix until just about combined. Add half of the buttermilk next, followed by the rest of the flour mixture, and finish with the remaining buttermilk. Blend everything until just combined—be careful not to overmix!
- Fold in the Cranberries: Gently fold the fresh cranberries into the batter with a spatula. You want the cranberries evenly distributed without breaking them up, so take your time with this step.
- Spread the Batter in the Pan: The batter will be thick, so spread it evenly into the prepared pan using a spatula. Don’t worry about getting it perfectly smooth; a slight roughness is fine.
- Top with Sparkling Sugar: Sprinkle the sparkling sugar over the surface of the cake. This will give the cake a beautiful finish, adding a little extra sweetness and a lovely shine once it’s baked.
- Bake the Cake: Place the cake in the preheated oven and bake for 40-45 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean or with just a few moist crumbs, the cake is done.
- Cool the Cake: Allow the cake to cool in the pan for about 15-20 minutes. Once slightly cooled, you can lift it out of the pan using the parchment paper and place it on a wire rack to cool completely. If you prefer, you can slice it while it’s still warm for a more rustic, homey feel.
Why You Will Love This Cranberry Orange Cake
This Cranberry Orange Cake is the perfect balance of sweet, tangy, and citrusy flavors. Here’s why it’s so irresistible:
- Perfectly Balanced Flavors: The natural tartness of the cranberries combined with the zesty sweetness of fresh orange makes this cake a refreshing treat. The bright citrus flavor cuts through the richness of the cake for a light, yet indulgent dessert.
- Easy to Make: With simple ingredients like flour, sugar, eggs, and cranberries, this cake is quick to whip up and perfect for last-minute celebrations. No complicated steps—just mix, bake, and enjoy!
- Moist and Tender: Thanks to the addition of buttermilk and the right ratio of fat from the butter and oil, this cake is incredibly moist and tender. The batter itself has the perfect texture that helps retain moisture while baking.
- Versatile for Any Occasion: Whether you’re serving it at brunch, a holiday gathering, or as an afternoon snack, this Cranberry Orange Cake is suitable for every occasion. The sparkling sugar topping adds a touch of elegance, making it perfect for special events.
- Cranberry and Orange Combo: The classic pairing of cranberries and oranges is always a hit. The bitterness of cranberries and the bright, fresh citrus flavor complement each other perfectly, creating a sophisticated flavor profile that will impress your guests.
Tips for Success
To ensure your Cranberry Orange Cake turns out perfect every time, here are a few helpful tips:
- Don’t Overmix the Batter: When combining the dry ingredients with the wet ingredients, mix just until everything is incorporated. Overmixing can lead to a dense, heavy cake, so be sure to stop mixing as soon as the flour is combined.
- Fresh Cranberries Are Best: If possible, use fresh cranberries for this recipe. While frozen cranberries will also work, fresh cranberries help maintain their structure and texture better during baking.
- Use Room Temperature Ingredients: For the best results, make sure your butter, eggs, and buttermilk are at room temperature. This helps the ingredients blend more smoothly and results in a more even batter.
- Proper Storage: If you have leftover cake (which is rare!), store it in an airtight container at room temperature for up to 2-3 days. If you want to keep it for longer, it can be refrigerated for up to a week or frozen for up to 3 months. Simply thaw it at room temperature before serving.
- Serving Suggestions: While this cake is delicious on its own, you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. For an added citrus burst, drizzle a bit of orange glaze over the top for extra sweetness.
How to Serve and Enjoy
This Cranberry Orange Cake is perfect for almost any occasion, whether it’s a cozy family gathering, a holiday dinner, or a special brunch treat. It pairs wonderfully with a cup of coffee, tea, or even a glass of champagne for a festive touch. Whether you slice it into squares or enjoy it while it’s still warm, this cake is sure to be a crowd-pleaser.
