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Cranberry Orange Cake

This Cranberry Orange Cake is a soft, moist homemade cake filled with tart cranberries and bright fresh orange flavor. It is an easy choice for cake recipes, holiday desserts, brunch, or a simple sweet breakfast, and it can also be made into a beautiful layer cake for special occasions.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • For the Cake:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon fresh orange zest
  • ½ cup fresh orange juice
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • 1½ cups fresh or frozen cranberries
  • For the Orange Glaze:
  • 1 cup powdered sugar
  • 2 –3 tablespoons fresh orange juice
  • ½ teaspoon orange zest

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9-inch round cake pan and line the bottom with parchment paper.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In a large bowl, beat the softened butter and sugar until light and fluffy.
  5. Add the eggs one at a time, mixing well after each addition.
  6. Mix in the orange zest, orange juice, and vanilla extract.
  7. Add the dry ingredients alternately with the milk, mixing just until combined.
  8. Gently fold the cranberries into the batter.
  9. Pour the batter into the prepared cake pan and smooth the top.
  10. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  11. Cool the cake in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.
  12. To make the glaze, whisk powdered sugar, orange juice, and orange zest until smooth.
  13. Drizzle the orange glaze over the cooled cake.
  14. Slice and serve.

Notes

 
Freshly squeezed orange juice and fresh orange zest give the best flavor.
Fresh or frozen cranberries can be used. If using frozen cranberries, add them directly without thawing.
Toss cranberries with a little flour before folding them into the batter to help prevent them from sinking.
Do not overmix the batter, as this can make the cake dense.
Add chopped pecans or walnuts for extra crunch.
For a layer cake, divide the batter between two smaller cake pans and adjust the baking time.
Cream cheese frosting or orange buttercream works well for a layer cake.
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Let refrigerated cake sit at room temperature for a few minutes before serving for the best texture.