This Cranberry Orange Cake combines fresh cranberries, orange zest, sour cream, and cream cheese frosting—moist, tangy, and made for sharing.

this recipe

Let me just start by saying this cake was a complete accident. The good kind. Like when you put on a pair of old jeans and find $10 in the pocket. Or when you throw together random leftovers and somehow end up with the best meal you’ve had all week.

I was planning to bake something simple—banana bread maybe? Except I had no bananas. But what I did have were these half-forgotten cranberries in the back of the fridge (seriously, they were one sad day away from compost), and a couple of oranges I kept meaning to use but didn’t. Toss in a leftover block of cream cheese and a sour cream container I bought on a weird grocery whim, and suddenly… Cranberry Orange Cake happened.

And it was ridiculous. Not perfect. Not fussy. Just bright, tangy, buttery, a little sweet, and everything I didn’t know I was craving. I brought a slice to a neighbor, and she texted me a few hours later: “WHAT IS THIS CAKE. Also, how much is too much to eat in one day?” (I had no answer.)

So now it’s a thing. A family “please make that again” thing. And, maybe, your new thing too.

Why You’ll Love This Cranberry Orange Cake Recipe?

Here’s the deal—this isn’t one of those super-polished cakes with layers that look like they came from a bakery. This one has a little wobble. Maybe your frosting won’t be even. Maybe your cranberries will huddle in weird places. That’s okay. Honestly? That’s part of the charm.

• The cranberries are little explosions of tartness.

• The orange zest makes it taste like sunshine.

• The cake is moist without being dense—thanks to sour cream and oil.

• That frosting is like a citrus cloud. I mean…

• It’s not too sweet. Not too tart. Just balanced. Like the dessert version of a good friend who tells it like it is, but gently.

You don’t need a holiday or a reason. Just a mixing bowl and a little patience.

Ingredient Notes:

Let’s just go through it quickly. I’ll tell you where I’ve messed up, what you can sub, and where it’s worth the extra effort.

• Eggs, separated – Sounds annoying, but you’ll feel fancy doing it. And the whipped whites give the cake lift without needing a chemistry degree.

• Butter + oil – I know. Why both? Butter adds flavor, oil adds moisture. They’re like the rom-com couple that only works together.

• Sugar – Basic, granulated. No need for raw, organic, Himalayan unicorn sugar here.

• Flour + cornstarch – Cornstarch softens the crumb. If you forget it? It’ll still work. Just be a little more “sturdy.”

• Baking powder + soda – The usual suspects. Just make sure they’re not expired (ask me how I know…).

• Sour cream + milk – This duo makes the texture sing. If you’re out of sour cream, plain Greek yogurt works. I’ve tried it. It’s fine.

• Orange zest – THIS is where the magic happens. The juice helps too, but the zest? Non-negotiable.

• Fresh cranberries – Tart little jewels. Coat ’em in flour so they don’t all sink. I forgot once, and they all did the Titanic at the bottom of the pan.

• Frosting: Cream cheese + butter + orange zest + powdered sugar + a pinch of salt – You’ll want to eat it by the spoonful. No judgment.

How To Make Cranberry Orange Cake?

Step 1: Preheat & prep
Oven at 325°F. Grease three 9-inch round pans. Line with parchment if you’ve got it, or live on the edge like I do half the time.

Step 2: Separate the eggs
Set the whites aside to come to room temp. They’ll whip better later. (Or, do what I usually do and forget this step and panic-whip them cold.)

Step 3: Cream butter, oil, sugar, yolks
Start with the butter, then oil, then sugar, then egg yolks. One at a time. It gets creamy and smooth and kind of pretty. Like cake batter should be.

Step 4: Mix your dry stuff
Flour, cornstarch, baking powder, soda, and salt. Stir in a separate bowl. That’s it.

Step 5: Wet ingredients in another bowl
Milk, sour cream, vanilla, orange zest. Whisk. Smell. Smile.

Step 6: Combine it all
Alternate dry and wet into the creamed butter mixture. Don’t overmix or the cake gets grumpy.

Step 7: Whip those egg whites
Soft peaks, baby. Then gently—like, gently—fold them in.

Step 8: Add the cranberries
Toss them in a little flour so they don’t sink. Fold them in. It’ll look like a party in the bowl.

Step 9: Bake
Divide the batter, bake 20–25 mins, and cool completely. I know, waiting’s hard. But warm cake + frosting = sliding layers and heartbreak.

The Frosting (AKA, The Reason We’re All Here)

Cream the butter and cream cheese. Add orange zest, vanilla, powdered sugar, and a splash of orange juice. Beat until it’s smooth, fluffy, and you kind of want to dunk your face in it.

Taste it. Add a pinch of salt. Taste again. Just to be sure.

Stack It, Frost It, Adore It

Layer one: frosting. Layer two: more frosting. Top layer? You guessed it—frosting. Then coat the whole thing like you’re tucking it into bed. If it’s messy, so what? Nobody turns down cake.

Top with sugared cranberries or orange curls if you’re feeling extra. Or don’t. It’s still going to be beautiful.

Storage Options:

• Room temp? Eh, maybe a few hours.

• Fridge: Covered, it’ll last up to 5 days.

• Freezer: Cake layers freeze well. Frosting… not so much. But you can freeze the finished cake if you’re cool with slightly altered texture later.

Tip: Cold cake tastes denser. Let slices warm up for 10-15 minutes before serving if you want that soft, dreamy bite.

Variations and Substitutions:

• Swap cranberries for raspberries (haven’t tried it, but sounds fun).

• Use lemon zest if you’re out of oranges (slightly sharper flavor).

• Make it in a bundt pan (bake longer and skip the stacking drama).

• Toss in some white chocolate chips if you’re feeling fancy.

• Make cupcakes! Just reduce bake time to around 18–20 mins.

What to Serve with Cranberry Orange Cake?

You honestly don’t need much. But here’s what I like:

• Black tea or a citrusy green tea

• Coffee (strong, with cream)

• Vanilla bean ice cream

• A cranberry spritz or sparkling wine if you’re celebrating

Frequently Asked Questions:

Can I use dried cranberries?
Sure, but they won’t have that juicy pop. Soak them in orange juice first if you want them softer.

Do I really need to whip the egg whites?
Technically? No. But you’ll notice the difference. The cake gets lighter, almost bouncy.

Is this cake super sweet?
Nope. It’s balanced. The tartness from the cranberries and tang from the frosting keep it from being cloying.

Look, this Cranberry Orange Cake isn’t trying to be trendy. It’s not “clean” or low-carb or five ingredients. It’s just really, really good cake. Cozy, bright, slightly messy, and absolutely delicious.

It tastes like the holidays. Or a Sunday afternoon. Or a memory you didn’t know you missed until the orange zest hit your nose.

So go on. Bake it. Don’t worry if it’s not perfect. That’s kind of the point.

And when you make it? Tell me everything. Did your frosting melt? Did someone steal the last piece? I’m here for all the cake stories.

Keep the Flavor Coming – Try These:

Glazed Carrots With Brown Sugar And Butter

The Best Warm Crack Dip Recipe

The Ultimate Pineapple Upside-Down Bundt Cake Recipe

Cranberry Orange Cake

Prep Time 45 minutes mins

Cook Time 20 minutes mins

Immerse yourself in the captivating realm of our Cranberry Orange Cake, a treat where the refreshing essence of grated orange peel meets the tangy burst of cranberries creating a symphony of flavors. Each layer of this cake is soft and moist showcasing the combination of sour cream and whole milk in the batter. As you cut into the velvety frosting a fusion of cream cheese and butter, with a touch of vanilla you'll discover the vibrant cranberries sprinkled throughout bringing moments of sweetness. This cake is more than a dessert; it's an exploration of texture and taste that will take the stage at your joyful gatherings or serve as a luxurious indulgence, for those special moments.

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14 Servings

Ingredients

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Cake:

• 4 eggs separated
• 1/2 c unsalted butter softened
• 1/2 c canola or vegetable oil
• 2 1/4 c sugar
• 2 1/4 c all-purpose flour
• 2 tablespoon cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoon vanilla extract
• 1 c whole milk 2% is fine as well
• 1/2 c sour cream
• 1 tablespoon orange zest
• 1 1/2 c cranberries fresh (plus 1 tablespoon flour)

Frosting:

• 1 c unsalted butter softened
• 4 ounces cream cheese softened
• 1 tablespoon orange zest
• 1 teaspoon vanilla extract
• 2-3 tablespoon orange juice fresh squeezed preferably
• 4-5 c powdered sugar
• salt to taste

Topping (Optional):

• Cranberries sugared would work as well!
• Orange Slices

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Instructions

 

Cake Preparation:

1. Start by preheating your oven to 325°F (163°C) and greasing three 9-inch round cake pans.
2. Next separate the egg yolks, from the whites. Allow the whites to come to room temperature for 30 minutes.
3. In a mixing bowl beat the butter until it becomes fluffy then incorporate the oil. Gradually add sugar. Then the egg yolks, making sure to beat everything
4. Combine and sift together the flour, cornstarch, baking powder, baking soda and salt.
5. In a bowl mix together vanilla extract, milk, sour cream and orange zest.
6. Now it's time to alternate adding the dry ingredients and wet ingredients to the butter mixture. Begin with dry ingredients. End with dry ingredients as well.
7. Whip the egg whites until they form peaks and gently fold them into your batter.
8. Take some flour-coated cranberries. Carefully fold them into your batter well.
9. Divide your batter equally among the pans. Bake for around 20 to 25 minutes. Once baked through allow them to cool completely before proceeding

Frosting:

1. Begin by beating butter and cream cheese until well combined. Add orange zest and vanilla extract for added flavor.
2. Gradually incorporate sugar into this mixture followed by orange juice until you reach your desired consistency. Don't forget a pinch of salt for balance!

Assembly:

1. Place one cake layer onto a stand or plate of your choice. Spread an amount of frosting on top of this layer. Repeat this process with each remaining layer of cake.
2. Finally cover both the surface well as sides of the entire cake, with frosting in an even manner.
3. If you'd like you can add some cranberries and slices of orange, as decorations.
4. I hope you enjoy your Cranberry Orange Cake!

Notes

If you're a fan of the flavors found in our Cranberry Orange Cake but require a gluten-free option don't worry! You can still savor this dessert with a modification. Just substitute the all-purpose flour with a quality gluten-free all-purpose flour blend. Look for a blend that can be used as a 1:1 substitute to ensure your cake maintains its texture.

Here's a helpful tip: Gluten-free flours sometimes result in denser cakes. To counter this consider adding a 1/4 teaspoon of baking powder to the recipe to help the cake rise effectively. Additionally be careful when folding in the whipped egg whites. They play a role, in keeping the cake light and fluffy.

Keep in mind that each gluten-free flour blend has its composition so the final texture may vary slightly from the original recipe.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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