Cranberry Orange Cake

Super moist cranberry orange cake is bursting with fresh tart cranberries, sweet oranges and topped with sparkling cranberries. Making this sponge cake a welcome addition to any holiday table!

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a piece of Super moist Cranberry Orange Cake topped with sugared cranberries

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Cranberry Orange Cake

The holidays are the best time of year, and not just because of the presents and the pretty decorations, but also because of all the quality family time that goes with it. For our family that quality time begins in the kitchen as we all come together to prep all our favorite holiday recipes while Christmas music blares in the background. 

Every year there are a few recipes that can never be missed on the baking day or everyone goes into a panic, and one of those recipes just happens to be this cranberry orange cake. 

It’s always a hit because even though it’s such a minimalistic cake with no fancy frosting or millions of layers, it still wows anyone who tries it. Sometimes the simplest things are the most delicious! What really sets it apart from others is it’s light and airy, yet spongy texture that has a burst of orange flavor and topped with super elegant and tasty cranberries.

Cranberry Orange Cake topped with fresh oranges and sugared cranberries

What You’ll Need To Make This Cranberry Orange Cake

I love a good classic winter flavor that makes everything feel even more festive and cozy, but what I love most about this cranberry orange cake is that it takes the classic flavors of winter, and adds a touch of summer too. 

The tartness of the wintery cranberries, perfectly mixed with the sweet citrus of the orange makes for a flavor combo that is simply unmatched, in my opinion. 

Here’s everything you’ll need to achieve the outstanding flavor profile that makes up this cranberry orange cake. 

  • Butter
  • Granulated sugar
  • Large eggs
  • Juice from one orange
  • Orange zest
  • Vanilla extract
  • All-purpose flour
  • Cranberries
  • Powdered sugar
  • Sugared cranberries to garnish (optional)
  • Orange slices for garnish (optional)

 

How to make Cranberry Orange Cake photo collage

How To Make Cranberry Orange Cake

(full printable recipe at the end of this post)

You’ll love how easily this cake comes together, almost as much as you’ll love how amazing it tastes. Just a few short steps and 15 minutes of hands-on time is all it takes to make this beautiful holiday creation. 

To start, just preheat the oven, and grease and flour a 10×15 inch jellyroll pan. Then, in a large bowl with an electric mixer, cream together the butter and sugar until light and fluffy. 

Once the mixture is light and fluffy, beat in eggs, one at a time, and stir in juice, zest, and extract. Next, you will fold in the flour until just blended. After folding in the flour, carefully fold in the cranberries and spread batter into prepared pan.

Bake in the preheated oven until golden brown and toothpick inserted into the center comes out clean. Allow to cool in the pan on a wire rack, then dust with powdered sugar and garnish with sugared cranberries and orange slices. Enjoy!

Piece of Super moist Cranberry Orange Cake being removed from pan

Tips For Making The Best Cranberry Orange Cake

Whether you’re a baking superstar, or just starting out in the kitchen, everyone could use a helping hand from time to time, so here are a few tips I use to make sure my cranberry orange cake comes out perfect and delicious every time. 

  • If you use a nonstick jellyroll pan, you don’t have to grease or flour the pan. If you don’t have a non-stick pan, then grease or flour like normal. 
  • If you want a thicker cake, try baking it in an 8×8-inch or 9×9-inch square pan. Just adjust the bake time to 40-45 mins. 
  • To double the recipe, use a 9×13-inch pan, and bake a little longer, Try 5-10 extra minutes checking periodically with a toothpick until done. 
  • If you forget to bring your eggs to room temperature first, put the cold eggs in a bowl of warm water for a few minutes 
  • Try to use fresh cranberries if possible, but frozen cranberries will also work in a pinch.

Cranberry Orange Cake in a sheet pan

How To Store A Cranberry Orange Cake

This cranberry orange cake is easy to store and save for later! The cake can be stored at room temperature covered well or in an airtight container for up to 3 days. 

Don’t tell anyone, but sometimes when I store it in the pan, I leave a fork on the tray to pick on it throughout the day. Calories don’t count when you don’t actually put a piece on a plate right? 

Can You Freeze A Cranberry Orange Cake?

Yes, you can! This simple cranberry orange cake stores perfectly in the freezer. Just prep the cake like you would if you wanted to store it at room temperature, and place in the freezer for up to two months. Remember not to garnish before freezing.

When ready to serve, thaw it on the counter, still covered, or overnight in the fridge and garnish just before serving.

slice of Cranberry Orange Sponge Cake

Check Out More Easy Cake Recipes Here!

Easy Three-Ingredient Cherry Coffee Cake – A can of pie filling and a few tubes of cinnamon rolls help make this delicious breakfast or dessert. It’s the perfect addition to a hot cup of coffee and good conversation.

Chocolate Raspberry Bundt Cake – An intense chocolate cake with a surprise raspberry filling and a hint of raspberry liquor in every bite.  Covered in a Chocolate Chambord Glaze and simply garnished with fresh raspberries.

Chocolate Peppermint Brownie Cake – A dense, but not heavy, moist deep dark chocolate cake with a subtle hint of peppermint, topped with a white chocolate peppermint ganache

Gooey Upside Down German Chocolate Cake – AKA earthquake cake, has a coconut pecan frosting on the bottom and gooey butter filling on top – gooey perfection! 

Chocolate Chip Cooey Butter Cake – A  St. Louis specialty with a chocolate twist. This cake couldn’t be easier to make and everyone is sure to love it! Perfect for your next party or pot-luck, everyone will be begging for the recipe.

Like This Cranberry Orange Cake? Pin It!pinterest-image

Cranberry Orange Cake topped with fresh orange slices and sugared cranberries photo collage

Tools Used To Make This Cranberry Orange Cake

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Non-Stick Jelly Roll Pan

This large jelly roll pan is perfect for making bars, cakes, or even cookies, and I love the nonstick version, or there’s no need to spend time greasing or flouring the pan. 

Citrus Zester

I love my zester for easily and quickly zesting any fruit I might need to make a recipe. Plus the no-slip grip is perfect to hold onto without killing your hand.  

Juice Extractor

I can’t live without this amazing juice extractor. Once I said goodbye to the cheap juicers to have to try to steady over a bowl, I never went back. I love love love that this juicer has it’s own built-in juice catcher, so you’ll never waste any of the juice again. 

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Cranberry Orange Cake

Cranberry Orange Cake

Yield: 12
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Cranberry Orange Cake bursting with fresh tart cranberries and sweet oranges is full of holiday flavors. Topped with sparkling cranberries makes it a welcome addition to any Christmas table!

Ingredients

Instructions

  1. Preheat oven to 350° F. Grease and flour a 10x15 inch jellyroll pan.
  2. In a large bowl with an electric mixer, cream together the butter and sugar until light and fluffy
  3. Bean in eggs, one at a time then stir in juice, zest, and extract. Fold in flour until just blended.
  4. Fold in cranberries and spread batter into prepared pan.
  5. Bake in preheated oven for 35-40 minutes, or until golden brown and toothpick inserted into the center comes out clean. Allow to cool in the pan on a wire rack, then dust with powdered sugar and garnish with sugared cranberries and orange slices.

Notes

  • My jellyroll pan is non-stick, so I do not grease or flour my pan.
  • You can bake this cake in an 8x8-inch or 9x9-inch square pan, bake 40-45 mins (check with a toothpick)
  • To double the recipe, use 9x13-inch pan, and bake a little longer.
  • This cake can be stored at room temperature covered well or in an airtight container for up to 3 days.
  • The cake can be frozen for up to 2 months (do not garnish before freezing). Thaw it on the counter, still covered, or overnight in the fridge. Garnish when ready to serve.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 402 Total Fat: 17g Saturated Fat: 10g Trans Fat: 1g Unsaturated Fat: 6g Cholesterol: 103mg Sodium: 159mg Carbohydrates: 59g Net Carbohydrates: 0g Fiber: 2g Sugar: 40g Sugar Alcohols: 0g Protein: 5g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.

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Cranberry Orange Sponge Cake