Imagine the sweet and tangy aroma of cranberries melding perfectly with bright orange zest wafting through your kitchen. This Cranberry Orange Cake with Cream Cheese Frosting offers a warm, inviting treat that perfectly captures the essence of cozy gatherings. Its fluffy texture contrasts beautifully with the velvety cream cheese frosting, making each slice a delightful experience. I stumbled upon this recipe one chilly afternoon, and since then, it has become a go-to for festive occasions and cozy Sunday afternoons.

Why You’ll Love This Recipe

This cake is incredibly versatile, making it suitable for holiday celebrations, brunch gatherings, or even a simple weeknight dessert. The flavors of tart cranberries and zesty oranges sing harmoniously together, while the cream cheese frosting adds a luxurious touch. Plus, it’s easy to whip up, even for novice bakers!

Ingredients Needed For Cranberry Orange Cake

• 1 1/2 Cups Granulated Sugar (divided): Sweetness is key! Use half for the sugared cranberries and half in the cake batter.
• 1/2 Cup Water: This will help create a syrup for the cranberries.
• 6 Ounces Fresh Cranberries: Look for bright, plump berries; they provide that iconic flavor and pop of color.
• 2 1/2 Cups Cake Flour: This flour yields a tender cake. If you don’t have cake flour, make your own by replacing 1 tablespoon of each cup of all-purpose flour with cornstarch.
• 2 teaspoons Baking Powder: A must for creating a light and fluffy texture.
• 1/2 teaspoon Baking Soda: This complements the acidic ingredients, ensuring the cake rises perfectly.
• 1/4 teaspoon Salt: Enhances overall flavor; do not skip this!
• 3/4 Cup Unsalted Butter (softened to room temperature): Use unsalted for better control over the cake’s sweetness.
• 1 1/2 Cups Granulated Sugar: The second half for the cake ensures it’s sweet but balanced against the tart cranberries.
• 4 Large Egg Whites (discard the egg yolks): They add structure without the extra fat from the yolks.
• 2 teaspoons Vanilla Extract: For that warm, comforting aroma in every bite.
• 1/3 Cup Whole Milk (1% or 2% work too): Adds moisture; don’t use skim milk here.
• 1/2 Cup Sour Cream: It contributes to a rich texture and subtle tanginess.
• 2 Cups Cranberries (chopped, fresh or frozen): Chopped cranberries ensure even distribution throughout the cake. If using frozen, don’t thaw them!
• 2 teaspoons Flour: Helps the chopped cranberries from sinking in the batter.
• 3 Tablespoons Orange Zest (freshly grated): Essential for that zesty burst of flavor; try to use fresh for best results.
• 1/2 Cup Orange Juice (freshly squeezed): Freshly squeezed juice enhances the citrusy flavor.
• 1/4 Cup Unsalted Butter (softened to room temperature): For a creamy frosting.
• 6 Ounces Cream Cheese (brick-style, softened to room temperature): Always use brick-style for a stable frosting.
• 2-3 Cups Powdered Sugar (sifted): Adjust based on how sweet you want the frosting.
• 1-2 Tablespoons Whipping Cream (milk works too): Use it to achieve the desired frosting consistency.
• 1-2 Tablespoons Orange Zest (for decorating): A pretty touch that also adds flavor.

How to Make Cranberry Orange Cake

For the Sugared Cranberries

1. In a small saucepan, combine 1/2 cup of granulated sugar and 1/2 cup of water. Bring to a simmer until the sugar fully dissolves.
2. Remove from heat and add 6 ounces of fresh cranberries, letting them soak for about 4 hours or overnight for best results.
3. Drain the cranberries and roll them in the remaining sugar until they are well-coated. Set aside.

For the Cranberry Orange Cake

1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together 2 1/2 cups of cake flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
3. In another bowl, cream together 3/4 cup of softened unsalted butter and 1 1/2 cups of granulated sugar until fluffy.
4. Beat in 4 egg whites, 2 teaspoons of vanilla extract, and 1/3 cup of whole milk, followed by 1/2 cup of sour cream.
5. Gradually add the dry ingredients to the wet mixture until just combined. Fold in 2 cups of chopped cranberries tossed in 2 teaspoons of flour, 3 tablespoons of orange zest, and 1/2 cup of orange juice.
6. Divide the batter between the prepared pans and bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.

For the Cream Cheese Frosting

1. In a medium bowl, combine 1/4 cup of softened unsalted butter and 6 ounces of softened cream cheese, beating until creamy.
2. Gradually add 2 to 3 cups of sifted powdered sugar, along with whipping cream until you reach your desired consistency.
3. Mix in 1-2 tablespoons of orange zest for an extra zesty flavor.

To Frost the Cake

1. Allow the cakes to cool completely before frosting.
2. Place one layer on a serving plate and spread a generous amount of cream cheese frosting on top.
3. Add the second layer and frost the top and sides of the entire cake.
4. Decorate with sugared cranberries and a sprinkle of orange zest.

How to Serve Cranberry Orange Cake

This cake can be served as a stunning centerpiece at gatherings or enjoyed as an afternoon treat with a hot cup of tea. A simple slice is delightful on its own, but you can elevate the presentation by serving it with a dollop of whipped cream or additional sugared cranberries on the side.

How to Store Cranberry Orange Cake

Store any leftovers in an airtight container in the refrigerator for up to five days. If you want to keep it longer, you can freeze the unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to three months. Thaw overnight in the refrigerator before frosting.

Tips to Make Cranberry Orange Cake

• For extra moist cake, don’t overmix the batter once you add the flour.
• To avoid sinking cranberries, coat them in flour before folding them into the batter.
• If you want a thicker frosting, add more powdered sugar to achieve your ideal consistency.

Variations and Substitutions

• Swap out lemon juice and zest for the orange for a refreshing change.
• Try adding chopped walnuts or pecans for a delightful crunch.
• If you prefer a different frosting, a vanilla buttercream or even a simple glaze would complement the flavors beautifully.

Frequently Asked Questions

Can I use frozen cranberries in this recipe?

Yes, you can use frozen cranberries without thawing them first. Just toss them in flour to prevent sinking in the batter.

How can I make this cake gluten-free?

You can substitute the cake flour with a gluten-free all-purpose flour blend. Make sure it contains xanthan gum for the best results.

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers ahead of time and frost it on the day you plan to serve it for optimal freshness.

What can I use instead of sour cream?

Greek yogurt is a great substitute for sour cream, providing a similar creaminess and tang.

How can I enhance the orange flavor?

For a more pronounced orange flavor, increase the amount of orange zest and add a bit more orange juice in the batter or frosting.

Cranberry Orange Cake

A delightful cake that combines sweet and tangy cranberries with zesty orange, topped with creamy frosting—perfect for cozy gatherings and festive occasions.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Celebration, Dessert

Cuisine American

Servings 12 servings

Calories 350 kcal

Ingredients

  

For the Sugared Cranberries

• 1/2 Cup Granulated Sugar (for sugaring)
• 1/2 Cup Water To create syrup for the cranberries.
• 6 Ounces Fresh Cranberries Plump and fresh for best flavor.

For the Cranberry Orange Cake

• 2 1/2 Cups Cake Flour Can substitute with homemade cake flour.
• 2 teaspoons Baking Powder For leavening.
• 1/2 teaspoon Baking Soda To complement the acidic ingredients.
• 1/4 teaspoon Salt Enhances overall flavor.
• 3/4 Cup Unsalted Butter (softened) Control sweetness better with unsalted.
• 1 1/2 Cups Granulated Sugar Second half for the cake.
• 4 Large Egg Whites Discard yolks for less fat.
• 2 teaspoons Vanilla Extract
• 1/3 Cup Whole Milk 1% or 2% works, not skim.
• 1/2 Cup Sour Cream Adds richness.
• 2 Cups Chopped Cranberries (fresh or frozen) If frozen, don’t thaw.
• 2 teaspoons Flour To toss with cranberries.
• 3 Tablespoons Orange Zest Fresh for best results.
• 1/2 Cup Orange Juice Freshly squeezed is best.

For the Cream Cheese Frosting

• 1/4 Cup Unsalted Butter (softened)
• 6 Ounces Cream Cheese (softened) Use brick-style for stability.
• 2-3 Cups Powdered Sugar (sifted) Adjust for desired sweetness.
• 1-2 Tablespoons Whipping Cream To reach desired frosting consistency.
• 1-2 Tablespoons Orange Zest (for decorating)

Instructions

 

For the Sugared Cranberries

• In a small saucepan, combine 1/2 cup of granulated sugar and 1/2 cup of water. Bring to a simmer until the sugar fully dissolves.
• Remove from heat and add 6 ounces of fresh cranberries, letting them soak for about 4 hours or overnight for best results.
• Drain the cranberries and roll them in the remaining sugar until they are well-coated. Set aside.

For the Cranberry Orange Cake

• Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
• In a large bowl, whisk together 2 1/2 cups of cake flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
• In another bowl, cream together 3/4 cup of softened unsalted butter and 1 1/2 cups of granulated sugar until fluffy.
• Beat in 4 egg whites, 2 teaspoons of vanilla extract, and 1/3 cup of whole milk, followed by 1/2 cup of sour cream.
• Gradually add the dry ingredients to the wet mixture until just combined. Fold in 2 cups of chopped cranberries tossed in 2 teaspoons of flour, 3 tablespoons of orange zest, and 1/2 cup of orange juice.
• Divide the batter between the prepared pans and bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.

For the Cream Cheese Frosting

• In a medium bowl, combine 1/4 cup of softened unsalted butter and 6 ounces of softened cream cheese, beating until creamy.
• Gradually add 2 to 3 cups of sifted powdered sugar, along with whipping cream until you reach your desired consistency.
• Mix in 1-2 tablespoons of orange zest for an extra zesty flavor.

To Frost the Cake

• Allow the cakes to cool completely before frosting.
• Place one layer on a serving plate and spread a generous amount of cream cheese frosting on top.
• Add the second layer and frost the top and sides of the entire cake.
• Decorate with sugared cranberries and a sprinkle of orange zest.

Notes

Store any leftovers in an airtight container in the refrigerator for up to five days. For longer storage, freeze unfrosted layers wrapped tightly.

Keyword Cozy Recipes, Cranberry Orange Cake, Cream Cheese Frosting, Festive Cake, Holiday Dessert