This orange cranberry cake is light, buttery, and bursting with tart cranberries and bright citrus. It comes together easily and is perfect for Thanksgiving, Christmas, or any holiday celebration!
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Why You’ll Love This Cranberry And Orange Cake
This cake came about when I was craving something every bit as comforting as pie, but without the fuss of making a crust. I’ve always loved the classic New York Times plum torte and wanted to give it a holiday spin. Since plums aren’t around in November, I swapped them for cranberries and fresh orange... a combination that feels so festive and tastes like winter in the best possible way.
Every bite is sweet and buttery, with pops of tart cranberry and a hint of citrus zest that brightens everything up. This recipe has become a holiday tradition in my home, and it’s one I make year after year because it never fails. Whether you’re bringing dessert to a family dinner or just baking for fun, this cake hits that sweet spot between elegant and effortless. Here’s why you’ll love it:
- Sweet and tart in every bite
- Ready in less than an hour
- No crust or special tools needed
- Festive, easy, and stress-free
Information And Substitutions
- Flour- All-purpose flour gives the cake a soft crumb. You can swap in a 1:1 gluten-free blend with great results.
- Butter- Adds rich flavor and moisture. Substitute vegan butter if needed.
- Sugar- Sweetens the cake and balances the tart cranberries. Light brown sugar can be used for a warmer flavor.
- Eggs- Bind the ingredients and add moisture. Use large eggs at room temperature.
- Orange juice- Keeps the cake moist and boosts the orange flavor. Use lemon juice for a different twist or even a splash of orange liqueur for added depth.
- Orange zest- Adds fresh citrus aroma and brightness. Always zest before juicing.
- Cranberries- Give the perfect tart contrast. Use fresh or frozen (no need to thaw).
- Baking powder- Helps the cake rise and stay light.
- Salt- Enhances flavor and balances the sweetness.
- Cinnamon- Adds warmth and pairs beautifully with the cranberries.
- Extra sugar (for topping)- Sprinkled over the top with cinnamon for a light, sweet crust.
How To Make This Recipe For Cranberry Cake
Step 1- Prep the pan.
Preheat the oven to 350 degrees F. Spray an 8-inch round cake pan with nonstick spray and line the bottom with parchment paper.
Step 2- Cream butter and sugar.
In a mixing bowl, beat the butter with 1 cup of sugar until light and fluffy.
Step 3- Add eggs and dry ingredients.
Mix in the eggs until smooth, then add flour, baking powder, salt, and orange zest. Stir until just combined. The batter will be sticky.
Step 4- Assemble the cake.
Spread the batter evenly in the prepared pan. Scatter cranberries on top and drizzle with fresh orange juice.
Step 5- Add the topping.
Stir together 1 tablespoon of sugar and the cinnamon, then sprinkle evenly over the top. Lightly spray the top with cooking spray.
Step 6- Bake and cool.
Bake until golden, for 45 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool before serving.
Frequently Asked Questions
Definitely. This cake actually gets better after sitting overnight, so it’s perfect for prepping ahead of the holidays.
Nope! A standard 8-inch round cake pan works great. Just grease and line it with parchment for easy removal.
Absolutely. Divide the batter evenly among muffin tins and bake for about 20-25 minutes.
Tips For Making This Orange And Cranberry Cake
- Don’t overmix the batter. Once the dry ingredients are added, stir just until everything is combined. Overmixing can make the cake too dense.
- Spread the batter evenly. It’s thick, so use a spatula to smooth it out before adding the cranberries.
- Use fresh orange juice if possible. It gives a brighter flavor than bottled juice.
- Switch up the fruit. Swap the cranberries for blueberries, raspberries, or chopped apples for an easy twist that keeps the cake just as delicious.
- Add some crunch or sweetness. Stir in chopped pecans, walnuts, or even a handful of white chocolate chips for extra texture and flavor.
- Let it cool before removing from the pan. It helps the cake set and keeps the top from tearing.
- Make it a day ahead. The orange and cranberry flavors deepen overnight, making this cake even better the next day.
- Ingredients to prep ahead- Zest and juice the orange, and measure dry ingredients.
- Leftovers and storage- Keep covered at room temperature for up to 2 days, or refrigerate for 4-5 days. To freeze, wrap tightly and store up to 2 months.
What To Serve With Cranberry Coffee Cake
Turn dessert into a full holiday spread! This cake pairs beautifully with cozy, seasonal dishes like:
- Sauteed Mushrooms in a Wine Reduction
- Glazed Carrots and Parsnips
- Sauteed Kale with Tomatoes and Mushrooms
- Harvest Rice Salad
Other Cake Recipes To Try
Hosting Thanksgiving?
Discover the secret to hosting Thanksgiving without all the stress! Prepsgiving is your FREE guide to making a delicious Thanksgiving feast the easy way.
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Orange Cranberry Cake
Equipment
- 1 stand mixer or hand mixer
- 1 Spatula
Ingredients
- 1 cup granulated sugar + 1 Tablespoon, divided
- ½ cup salted butter softened
- 2 large eggs
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1 pinch Kosher salt
- 1 orange zested and juice squeezed (see below)
- 1 cup cranberries fresh or frozen, not dried
- 2 teaspoons orange juice use the orange you zested and then eat the rest!
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F. Spray down the pan with cooking spray and then line the bottom with parchment paper.
- Cream the butter and 1 cup sugar together until fluffy, about 2 minutes.
- Add the eggs and mix until well combined.
- Add flour, baking powder, salt and orange zest and mix until just combined. Do not over mix. The batter will be sticky and that's ok.
- Spread the batter along the bottom of your prepared pan and smooth until even.
- Place the cranberries evenly over the top
- Drizzle the orange juice on the top of the cranberries
- Mix the cinnamon and sugar together. Sprinkle this mixture over the top of the cake.
- Give it a quick spray of the cooking spray on top.
- Bake uncovered for 45 minutes or until your cake tester comes out clean.
- Cool completely and serve.
Notes
- Don’t overmix the batter. Once the dry ingredients are added, stir just until everything is combined. Overmixing can make the cake too dense.
- Spread the batter evenly. It’s thick, so use a spatula to smooth it out before adding the cranberries.
- Use fresh orange juice if possible. It gives a brighter flavor than bottled juice.
- Switch up the fruit. Swap the cranberries for blueberries, raspberries, or chopped apples for an easy twist that keeps the cake just as delicious.
- Add some crunch or sweetness. Stir in chopped pecans, walnuts, or even a handful of white chocolate chips for extra texture and flavor.
- Let it cool before removing from the pan. It helps the cake set and keeps the top from tearing.
- Make it a day ahead. The orange and cranberry flavors deepen overnight, making this cake even better the next day.
- Ingredients to prep ahead- Zest and juice the orange, and measure dry ingredients.
- Leftovers and storage- Keep covered at room temperature for up to 2 days, or refrigerate for 4-5 days. To freeze, wrap tightly and store up to 2 months.
Nutrition
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