There’s something so heartwarming about a Cranberry Orange Cake with Orange Cream Cheese Frosting Recipe that reminds me of cozy afternoons spent baking with family. The combination of tart cranberries and bright, zesty orange makes this cake feel festive and fresh all at once. If you’re looking for a dessert that feels like a holiday gathering but is easy enough for an everyday treat, this recipe has got you covered.

I love how the orange cream cheese frosting adds a velvety, tangy finish, perfectly balancing the sweetness of the cake. Whether you’re serving it at a brunch, a birthday, or just because you deserve a slice of something special, this Cranberry Orange Cake with Orange Cream Cheese Frosting Recipe is bound to make an impression. Trust me, once you try it, you’ll want to keep it in your baking rotation!

Ingredients You’ll Need

Getting your ingredients right is the first step to nailing this cake’s perfect flavor and texture. I find that fresh citrus and berries really make the difference, so try to pick fresh oranges and cranberries when you shop.

Flour: All-purpose works great here – just make sure to measure properly for a fluffy cake.
Sugar: Granulated white sugar balances the tartness of cranberries and orange.
Baking Soda: Helps the cake rise and creates that light crumb texture I love.
Baking Powder: Works with baking soda to give the perfect lift.
Salt: Just a pinch enhances all the flavors.
Oil (such as canola oil): Keeps the cake moist without overpowering other flavors.
Fresh Orange Juice: The star of the show – use freshly squeezed for the best zest and brightness.
Eggs: They bind everything together and add richness.
Sour Cream (preferably full-fat): Adds tender moisture and a subtle tang that complements the orange perfectly.
Orange Zest: Little bursts of citrus flavor throughout the cake.
Fresh Cranberries: Cut in half to avoid those big bursts that can overpower a bite, plus they bake beautifully.
Butter (softened) – for the frosting: Use unsalted so you control the saltiness.
Cream Cheese (softened): Makes the frosting creamy and tangy.
Powdered Sugar: Sweet, light, and perfect for frosting.
Orange Zest – for frosting: Fresh zest brightens the cream cheese flavor.
Fresh Orange Juice – for frosting: Adds a refreshing citrus note to balance sweetness.

Variations

This Cranberry Orange Cake with Orange Cream Cheese Frosting Recipe is a great base to play with, depending on what you have or your dietary needs. I sometimes switch things up to keep it fresh or make it suitable for different occasions.

Gluten-Free: I swapped regular flour for a gluten-free blend once, and it turned out just as tender. You might need to adjust liquid slightly.
Vegan Version: Using flax eggs, coconut oil, and a vegan cream cheese made this accessible for friends who avoid dairy and eggs.
Add Nuts: Adding chopped walnuts or pecans gave the cake a lovely crunch and earthy tone—one of my favorite tweaks!
Spice it Up: A pinch of cinnamon or cardamom in the batter adds warmth and depth if you like a slightly spiced profile.

How to Make Cranberry Orange Cake with Orange Cream Cheese Frosting Recipe

Step 1: Preheat and Prep Your Pans

Start by preheating your oven to 350°F (175°C). I like to grease and flour my cake pans really well or line them with parchment paper to be sure the cake pops out smoothly. Two 9-inch round pans work perfectly.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Mixing these first helps distribute the leavening agents evenly, which is key for a good rise.

Step 3: Combine Wet Ingredients

In another bowl, whisk oil, fresh orange juice, eggs, sour cream, and orange zest until fully combined. This mixture will infuse the cake with moisture and that bright citrus flavor we adore.

Step 4: Fold Wet into Dry and Add Cranberries

Slowly pour the wet ingredients into the dry and fold together gently using a spatula. Then carefully fold in your halved fresh cranberries. Be gentle here—overmixing can make the cake tough, and you want those berries intact for bursts of tartness.

Step 5: Bake Until Golden and Set

Divide the batter evenly between your prepared pans and bake for about 30-35 minutes. Insert a toothpick in the center—it should come out with a few moist crumbs but no raw batter. Let the cakes cool completely before frosting, which helps the frosting stay smooth and not melt.

Step 6: Make the Orange Cream Cheese Frosting

Beat softened butter and cream cheese together until creamy and smooth. Gradually add powdered sugar, then stir in orange zest and fresh juice. Frost your cooled cakes generously—I love how the tangy frosting complements the fruity cake perfectly.

How to Serve Cranberry Orange Cake with Orange Cream Cheese Frosting Recipe

A slice of four-layer yellow cake with visible pieces of red fruit inside sits on a white scalloped plate, with smooth white frosting covering the outside and between each layer. There are five dark red berries placed at the base of the cake slice, next to a gold fork on the plate's right side. In the background, the rest of the cake, frosted with the same white frosting and topped with a layer of red berries, is on a decorative wooden cake stand, all set on a white marbled surface with a red and black checkered cloth and a textured silver decorative object slightly blurred behind. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I often garnish this cake with a few fresh cranberries and thin strips of orange zest to echo the flavors inside. Sometimes I sprinkle a tiny pinch of edible glitter or sugar crystals for an extra festive touch when I’m serving guests.

Side Dishes

Because this Cranberry Orange Cake with Orange Cream Cheese Frosting Recipe is quite rich and flavorful, I like to serve it alongside a simple cup of tea or coffee. For brunch, it pairs nicely with fresh fruit salad or a light yogurt parfait to balance the sweetness.

Creative Ways to Present

For holidays, I sometimes stack the cake layers as a mini tower with extra frosting in between and decorate the top with sugared cranberries for a frosted winter look. For birthdays, adding edible flowers or a drizzle of white chocolate makes the cake feel extra special and elegant.

Make Ahead and Storage

Storing Leftovers

I store leftover Cranberry Orange Cake with Orange Cream Cheese Frosting Recipe in an airtight container in the fridge since the frosting has cream cheese. It keeps well for about 3-4 days, and honestly, sometimes that cured frosting taste gets even better.

Freezing

If you want to freeze it, I recommend slicing and freezing the cake layers without frosting first. Wrap tightly in plastic wrap and foil. When ready to eat, thaw overnight in the fridge, then make fresh frosting and assemble. I’ve found this keeps the fresh flavors intact much better.

Reheating

Since this is a cake, reheating is usually unnecessary—it’s lovely chilled or at room temperature. But if you prefer it slightly warm, I’d suggest warming a slice in the microwave for just 10–15 seconds. Anything longer risks melting that luscious frosting.

FAQs

Can I use frozen cranberries for the Cranberry Orange Cake with Orange Cream Cheese Frosting Recipe?

Yes, you can use frozen cranberries if fresh aren’t available, but make sure to thaw and pat them dry to avoid excess moisture in the batter. This helps prevent your cake from becoming soggy or dense.
How do I prevent the frosting from melting?

Keep the cake refrigerated until just before serving, and avoid leaving it in a warm room for too long. Using room-temperature but not overly warm cream cheese and butter helps the frosting stay stable when you beat it.
Can I make this cake into cupcakes instead?

Absolutely! The batter works beautifully as cupcakes. Just reduce baking time to about 18-22 minutes and watch closely to avoid overbaking. Frost with the same orange cream cheese frosting for bite-sized treats.
What’s the secret to getting the orange flavor really to shine?

Using both fresh orange juice and orange zest in the batter and frosting is key. The juice adds bright acidity while the zest gives bursts of essential oils and aroma, creating a well-rounded citrus flavor.
Is the sour cream necessary in the cake?

Yes, sour cream not only adds moisture but also tenderizes the crumb and adds a subtle tang that complements the orange and cranberry flavors perfectly. You can’t skip it without affecting texture.

Final Thoughts

This Cranberry Orange Cake with Orange Cream Cheese Frosting Recipe has become one of my absolute favorites to share with friends and family. It’s approachable, bursting with fresh flavors, and feels like a little celebration every time you slice into it. I hope you give it a try and find yourself loving it as much as I do—because nothing beats the joy of baking something delicious that brings smiles to the table.

Cranberry Orange Cake with Orange Cream Cheese Frosting Recipe

★★★★★ 4.5 from 61 reviews

Author: Isabella
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Print Recipe

Description

This Cranberry Orange Cake is a moist and flavorful dessert combining the tartness of fresh cranberries with the bright zest and juice of oranges. The cake features a tender crumb thanks to sour cream and oil, and is topped with a luscious orange cream cheese frosting that perfectly balances sweetness and citrus notes. Ideal for festive gatherings or any time a delightful, homemade treat is desired.

Ingredients

Scale

For the Cake

2 1/2 cups Flour
1 3/4 cups Sugar
1 1/2 teaspoons Baking Soda
1 teaspoon Baking Powder
3/4 teaspoon Salt
1 cup Oil (such as canola oil)
1 cup Fresh Orange Juice
3 large Eggs
1 cup Sour Cream (preferably full-fat)
1–2 teaspoons Orange Zest
1 1/2 cups Fresh Cranberries (cut in half)

For the Orange Cream Cheese Frosting

1 cup Butter (softened)
1 (8-ounce) package Cream Cheese (softened)
4 cups Powdered Sugar
1 teaspoon Orange Zest
2 Tablespoons Fresh Orange Juice

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper for easier cake removal.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until well combined. This ensures even distribution of leavening agents and salt in the batter.
Combine Wet Ingredients: In a separate bowl, beat the eggs thoroughly. Add in the oil, fresh orange juice, sour cream, and orange zest, mixing until all are well incorporated and the mixture is smooth.
Blend Wet and Dry Mixtures: Gradually pour the wet mixture into the dry ingredients, stirring gently with a spatula or wooden spoon just until combined. Avoid overmixing to keep the cake tender.
Add Cranberries: Fold in the halved fresh cranberries carefully, distributing them evenly throughout the batter to prevent them from sinking to the bottom.
Bake the Cake: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 45-55 minutes or until a toothpick inserted into the center comes out clean. The top should be lightly golden and spring back to the touch.
Cool the Cake: Remove the cake from the oven and set it on a wire rack to cool completely in the pan. Cooling is essential before frosting to prevent melting.
Prepare the Frosting: In a large bowl, beat the softened butter and cream cheese together until creamy and smooth. Gradually add the powdered sugar, mixing on low speed to avoid sugar flying out, until combined. Then add the orange zest and fresh orange juice and continue to beat the frosting until light and fluffy.
Frost the Cake: Once the cake is completely cool, spread the orange cream cheese frosting evenly over the top with a spatula or knife. Cut into squares and serve.

Notes

For best results, use fresh cranberries and cut them in half to distribute flavor and avoid large cranberry bursts.
If you prefer a less tart cake, reduce cranberries to 1 cup.
Ensure the cake is fully cooled before frosting to prevent frosting from melting and sliding off.
You can substitute the oil with melted butter for a richer flavor if desired.
Orange zest can be adjusted based on your preference for citrus intensity.
Store the cake refrigerated due to the cream cheese frosting; bring to room temperature before serving for best taste.

Keywords: cranberry cake, orange cake, cream cheese frosting, holiday dessert, citrus cake, tart and sweet cake