Cranberry Orange Cake Recipe
This Cranberry Orange Cake is a vibrant, moist dessert where tart cranberries and sweet citrus create a perfect balance. I developed this recipe after years of testing to ensure a tender crumb that stays fresh for days. It’s an elegant yet simple cake, ideal for holiday gatherings or a cozy afternoon treat.
I keep a running list of these in the fall baking guide.
PrintCranberry Orange Cake
This Cranberry Orange Cake is a vibrant, moist dessert where tart cranberries and sweet citrus create a perfect balance. I developed this recipe after years of testing to ensure a tender crumb that stays fresh for days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 generous slices 1x
Ingredients
Scale
- 2 cups all-purpose flour (or gluten-free 1:1 blend)
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 3 large eggs, room temperature
- 1 cup whole milk
- ½ cup unsalted butter, melted and cooled
- ¼ cup vegetable oil
- Zest of 2 large oranges
- ¼ cup fresh orange juice
- 1 teaspoon vanilla extract
- 2 cups fresh cranberries, halved
- Optional: ½ cup chopped walnuts or pecans
Instructions
- Prep Oven and Pan: Preheat your oven to 350°F (175°C). Generously grease a 9-inch bundt pan or a 9×13-inch baking dish, then lightly dust it with flour. Proper preparation prevents sticking and ensures a clean release for a beautiful citrus cranberry cake.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt. This aerates the dry mixture, which helps create a uniform, tender texture in the final baked good. (Pro tip: For extra insurance against dense spots, you can sift the flour).
- Mix Wet Ingredients: In a separate medium bowl, whisk the eggs until frothy. Then, whisk in the milk, cooled melted butter, oil, orange zest, fresh orange juice, and vanilla extract. In my tests, using both butter and oil guarantees superior moisture and a rich flavor.
- Combine Batter and Fold in Fruit: Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined; a few small lumps are fine. Overmixing develops gluten, leading to a tough cake. Gently fold in the halved cranberries and optional nuts until evenly distributed.
- Bake to Perfection: Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Unlike underbaking, which causes sinking, this visual cue ensures the cake is fully set.
- Cool and Serve: Let the cake cool in the pan on a wire rack for 15 minutes. Then, carefully invert it onto the rack to cool completely. This resting period allows the structure to firm up, preventing breakage. Slice and enjoy this moist orange cranberry dessert at room temperature.
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