This easy orange cranberry cake is simple to make and packed with flavor. Orange zest adds loads of citrus flavor while the pops of tart and tangy cranberries burst with each bite. You will this orange cranberry snack cake on its own, but it is even more delicious with swirls of vanilla bean frosting.
How to Make Orange Cranberry Cake
- Massage the orange zest into the sugar. The sugar granules mix with the orange zest to release the citrus oils. This is what gives this cake its burst of flavor.
- Cream together the sugar and butter. Again, when the sugar granules are mixed with softened butter, they cut into the butter and create little air pockets. This aerates the batter and turns it into a light and tender cake.
- Blend in the eggs. Add the eggs, one at a time, allowing each to be absorbed into the batter before adding the next. This will help make a smoother batter without over-mixing.
- Alternate the dry ingredients with the sour cream and orange juice. Instead of adding all of the flour at once, alternating it with the wet ingredients helps the batter come together more easily. Sour cream makes the cake extra moist and tender.
- Fold in the cranberries. Toss cranberries in a little bit of flour to keep them from sinking in the batter. Gently fold the cranberries into the batter just before baking so that they don't turn the batter red.
- Bake! Make sure to bake the cake in a preheated oven.
- Whip the frosting. You want to whip the frosting together slightly longer than you might think. This makes it extra light and fluffy. If you are worried about air bubbles, vigorously stir the frosting with a stiff spatula just before icing the cake.
Can I Use Frozen Cranberries?
Yes, you can absolutely use frozen cranberries in this cake. Fresh cranberries are very seasonal, but frozen cranberries should be available all year long.
If you are using frozen cranberries, do not that the before folding into the batter. If they thaw, they will streak and dye the batter pink.
Bake Like a Pro
For the ultimate orange flavor, be sure to massage the orange zest into the sugar. This releases the citrus oils needed to make this cake burst with orange flavor!
Love orange cake? Try it as an orange pound cake loaf! Or as orange cupcakes!
Tessa's Tips for the Fluffiest Frosting
My favorite whipped buttercream frosting uses just 5 ingredients and takes about 5 minutes to make. Here are my best tips for how to make it:
- Use softened butter. The butter should hold a fingerprint when pressed. Not too hard, and not starting to melt.
- Add only enough powdered sugar as needed. American style buttercream can often be super sweet. If you are using the right temperature of butter, then you won't need to add extra sugar to thicken it up.
- Whip it good! Just after the ingredients come together, the frosting is still heavy and dense. Crank the mixer up to high speed for the last minute or so to really fluffy it up. This adds air and volume. You'll know it is ready when it is light if color and light in weight.
Switch it up! Try icing this cranberry orange cake with sweet and creamy orange buttercream!
Storage
Store the cake at room temperature for up to 2 days. Cover in a cake box or in an air-tight container.
In order to extend their freshness, transfer leftovers in an air-tight container to the refrigerator for up to 2 days.
The cooled and unfrosted cake may be wrapped in bundles of 4 or 6 and stored in the freezer for up to one month.
Likewise, wrap leftover buttercream in plastic and store in the freezer for up to 3 months. Be sure to thaw and rewhip the frosting before using.
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Yes, you can bake with frozen cranberries. Do not let them thaw before adding to your cake batter.
Yes, you can bake this cake in an 8 or 9-inch square or 9-inch round pan.
Make sure to sift powdered sugar to remove any lumps before mixing. Allow enough time for the butter and sugar to whip together to help the sugar dissolve into the buttercream frosting.
Before you start adding too much powdered sugar, try putting soft buttercream in the refrigerator. The butter might have been too warm and chilling in the refrigerator may help it firm up.
Recipe
Orange Cranberry Cake
Ingredients
For the Orange Cranberry Cake
- 1 ½ cup (190g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup (200g) granulated sugar
- 1 tbsp orange zest
- ½ cup (113g) unsalted butter, softened
- 3 tablespoon neutral oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120ml) sour cream
- 3 tablespoon orange juice
- 1 cup cranberries fresh or frozen
For the Vanilla Frosting
- ½ cup (113g) unsalted butter softened
- 3 to 4 cups powdered sugar
- 2 to 3 tbsp heavy cream or milk
- 1 teaspoon vanilla extract or vanilla bean paste
- pinch salt
Instructions
To Make the Orange Cranberry Cake
- Preheat the oven to 350°F. Line an 8 or 9-inch square pan and set aside.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bow, add the sugar and orange zest. Rub the ingredients together between your fingertips until fragrant.
- Add the softened butter and mix with a hand mixer until light and fluffy, 2 to 3 minutes. Mix in the oil, vanilla, and eggs - one at time. Mix until blended.
- Add in half of the dry ingredients and mix on low until just combined. Add the sour cream and orange just then mix until smooth. Add the remaining dry ingredients and mix on low speed until just combined. Use a rubber spatula to fold the batter together until smooth.
- Toss the cranberries in a little bit of flour then use a rubber spatula to fold the batter together until smooth.
- Spread the batter into the pan. Bake for 30 to 35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Cool the cake on a wire rack.
To Make the Vanilla Frosting
- Using a stand (or hand) mixer fitted with the paddle attachment, beat butter on medium-low speed until smooth and creamy, 1 minute.
- Turn the mixer off and add 3 cups of the powdered sugar, 2 tablespoons of cream, vanilla, and salt. Begin mixing on low speed until the ingredients come together - scraping the bowl occasionally.
- Turn up the speed and mix at medium-high speed for 3 minutes, until the buttercream is light, airy, and nearly white. If needed, add the additional sugar or cream until desired consistency is achieved. The buttercream should spread smoothly without tearing the crumb of the cake but thick enough that it holds shape when piped and spread between the layers.
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