Fluffy Cranberry Orange Cake

This fluffy cranberry orange cake is a bright and tender treat that blends tart cranberries with zesty orange for a perfect breakfast or snack. It bakes up light and moist with just the right balance of sweetness and citrus flavor, making each bite a refreshing delight. It’s both simple to prepare and impressive enough for guests.

I first made this cake for a weekend brunch with friends and it became an instant hit. The bright flavors and soft crumb had everyone asking for seconds.

Ingredients

• All purpose flour: Two cups of allpurpose flour for a tender crumb make sure your flour is fresh for best rise
• Granulated sugar: One cup granulated sugar provides balanced sweetness without overpowering the fruit
• Baking powder: One tablespoon baking powder as your leavening agent to keep the cake fluffy
• Salt: Half a teaspoon salt to enhance the other flavors
• Unsalted butter: Threequarter cup unsalted butter softened to room temperature for smooth mixing and rich flavor
• Eggs: Three large eggs to bind and add moisture
• Vanilla extract: One teaspoon vanilla extract for subtle warmth and depth
• Whole milk: One cup whole milk adds moisture and tenderness avoid skim for best texture
• Cranberries: One cup fresh or frozen cranberries for tart bursts throughout if frozen do not thaw before adding
• Orange zest: Zest of one large orange brings fragrant oils and brightness
• Orange juice: Juice of one large orange for fresh citrus flavor and moist batter
• Optional powdered sugar: Optional powdered sugar for a delicate finish on top that adds sweetness and visual appeal

Instructions

Preheat the Oven and Prepare the Pan:

Set your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9 by 13inch baking pan thoroughly with butter or nonstick spray to ensure the cake releases easily later.

Mix the Dry Ingredients:

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt to evenly distribute the leavening and seasoning.

Beat the Butter:

Using a hand mixer or stand mixer, beat the softened butter until creamy and smooth. This will create a light base for the batter.

Add the Eggs and Flavorings:

Add the eggs one at a time to the butter, mixing well after each addition to incorporate oxygen and prevent curdling. Stir in the vanilla extract, orange zest, and fresh orange juice. These ingredients give the cake its signature flavor profile.

Combine Wet and Dry Ingredients:

Alternately add the dry ingredient mixture and the milk to the wet mixture starting and finishing with the dry ingredients. Stir gently and do not overmix to keep the batter light and airy.

Fold in the Cranberries:

Carefully fold the cranberries into the batter to distribute them evenly while preserving their shape and integrity.

Pour and Bake:

Transfer the batter into your prepared pan. Smooth the top with a spatula and place it in the oven. Bake for thirty to thirtyfive minutes until the top is golden and a toothpick inserted in the center comes out clean.

Cool and Serve:

Allow the cake to cool in the pan for about ten minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar if you like before slicing and serving.

My favorite part of this cake is the fresh orange zest which brightens the whole experience beautifully. I remember the first winter I made it and brought it to a holiday gathering the warm citrus and cranberry combination became a beloved tradition that everyone still talks about during the holidays.

Storage Tips

Store your cake in an airtight container at room temperature for up to three days. To keep it longer, wrap it well and freeze for up to two months. Thaw gently at room temperature before serving.

Ingredient Substitutions

Buttermilk may be used instead of whole milk to add a slight tang and enhance tenderness. Simply reduce the orange juice slightly if subbing. Dried cranberries can be used but result in a chewier texture and sweeter bite.

Serving Suggestions

This cake pairs wonderfully with a cup of tea or coffee for breakfast. A dollop of whipped cream or a spread of mascarpone cheese adds a lovely richness for dessert or brunch. Fresh orange slices make a bright garnish.

This cranberry orange cake is bright, tender, and perfect for brunch or dessert. Enjoy!

Your Recipe Questions Answered

→ What type of cranberries work best?

Both fresh and frozen cranberries work well, but fresh ones provide a brighter tartness.

→ Can I use a different type of flour?

All-purpose flour gives the best structure, but you may substitute with a gluten-free blend if needed.

→ How do I keep the cake moist?

Using softened butter and fresh ingredients, along with balanced wet and dry mixing, helps retain moisture.

→ Is it necessary to zest and juice the orange?

Both zest and juice add layers of citrus flavor and brightness, enhancing the overall taste.

→ What is the best way to serve this cake?

Serve slightly cooled, optionally dusted with powdered sugar, ideal for breakfast or light dessert.