Here’s a bright, moist Cranberry Orange Cake recipe that’s tangy, sweet, and perfectly festive 🍊🍒. It’s great for the holidays or any time you want a pop of flavor in your dessert!
Ingredients
Cake:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or plain yogurt
- ½ cup fresh orange juice
- Zest of 1 large orange
- 1 ½ cups fresh or frozen cranberries
Glaze (optional):
- 1 cup powdered sugar
- 2–3 tbsp fresh orange juice
Instructions
- Preheat oven: 350°F (175°C). Grease and flour a 9×13-inch pan or line with parchment.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter & sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla and orange zest.
- Combine wet & dry: Alternate adding flour mixture and sour cream/juice mixture to the butter mixture, beginning and ending with flour. Mix until just combined.
- Fold in cranberries: Gently fold in cranberries.
- Bake: Pour batter into prepared pan and smooth top. Bake 40–45 minutes, or until a toothpick inserted comes out clean.
- Cool & glaze: Let cake cool completely. For the glaze, mix powdered sugar with orange juice until smooth and drizzle over the cake.
Tips for Best Results
- Toss cranberries in a tablespoon of flour before folding in to prevent them from sinking.
- For extra orange flavor, add ½ tsp orange extract to the batter.
- Can also bake as muffins (20–25 min) or in a Bundt pan (45–50 min).
- This cake improves overnight, letting flavors meld.
If you want, I can also give a southern-style version with brown sugar, butter, and a light orange cream cheese frosting—it’s decadently moist and extra flavorful.
Do you want me to share that version?
