Cranberry Orange Cake

I still remember the first time I made this cranberry orange cake—it didn’t even make it to the fridge before everyone had their forks in it.

The sponge was so soft it almost melted, the cranberry filling had that bold little kick, and the frosting smoothed everything out like a sweet hug.

It wasn’t just a dessert that day; it honestly felt like the whole table lit up when I sliced into it.

What I love most is how playful the colors look against each other—golden layers, deep red cranberry, and that snowy frosting that makes it feel like it came straight out of a celebration.

I always finish mine with sugared cranberries on top, because they sparkle like tiny gems, and a slice of orange that quietly reminds you what the cake is all about.

Every time I bake it, I feel like I’m making something cheerful and bright, even on the dullest days. And when it’s cut and shared?

That’s when you realize it’s more than just cake—it’s a little piece of joy wrapped in flavor and color.

Table of Contents

Cranberry Orange Cake Recipe

Ingredients

For the Cake Layers:

2 ½ cups (315g) all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (225g) unsalted butter, softened
1 ¾ cups (350g) granulated sugar
4 large eggs, room temperature
1 tbsp finely grated orange zest
2 tsp pure vanilla extract
1 cup (240ml) fresh orange juice
½ cup (120ml) whole milk, room temperature

For the Cranberry Filling:

3 cups (300g) fresh or frozen cranberries
1 cup (200g) granulated sugar
½ cup (120ml) fresh orange juice
1 tsp finely grated orange zest
2 tbsp cornstarch mixed with 2 tbsp water (slurry)

For the Frosting:

1 ½ cups (340g) unsalted butter, softened
6 cups (720g) powdered sugar, sifted
3–4 tbsp heavy cream (add more if needed)
2 tsp pure vanilla extract
Pinch of salt

For Decoration:

Fresh cranberries, lightly coated with sugar
1–2 slices of fresh orange

Instructions

In a medium saucepan, combine cranberries, sugar, and orange juice.
Cook over medium heat until the cranberries start to burst, about 8–10 minutes.
Stir in orange zest, then add the cornstarch slurry. Cook 1–2 minutes more, stirring constantly, until thickened.
Transfer to a heatproof bowl, cover, and let it cool completely. (It should be spreadable, not runny.)
Preheat oven to 350°F (175°C). Grease and line three 8-inch (20cm) round cake pans with parchment paper.
In a medium bowl, whisk flour, baking powder, baking soda, and salt.
In a large bowl, beat butter and sugar with a mixer until light and fluffy (3–4 minutes).
Add eggs one at a time, beating well after each. Mix in orange zest and vanilla.
On low speed, add flour mixture in three parts, alternating with orange juice and milk, beginning and ending with flour. Mix until just combined.
Divide batter evenly among pans and smooth the tops.
Bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean.
Cool cakes in pans 10 minutes, then transfer to wire racks to cool completely.
Beat butter in a large bowl until creamy (about 2 minutes).
Gradually add powdered sugar, one cup at a time, beating on low.
Add heavy cream, vanilla, and salt, then beat on high for 3 minutes until light and fluffy.
If too stiff, add a little more cream; if too soft, add more sugar.
Place one cake layer on a serving plate. Spread a thin layer of frosting, then spoon over ⅓ of the cranberry filling, spreading evenly.
Repeat with the next two layers, ending with cake on top.
Apply a thin “crumb coat” of frosting all over the cake, then chill for 20 minutes.
Frost smoothly with the remaining buttercream.
Arrange sugared cranberries on top, along with a slice of fresh orange for a festive touch.
Slice and serve at room temperature.

How Do I Prevent Cranberries From Sinking To The Bottom Of The Cake?

Fresh cranberries are heavier than cake batter, so they often drop to the bottom during baking. A few simple tricks can stop that from happening.

Coat with flour: Toss cranberries in 1–2 tablespoons of flour before folding them into the batter.
Thicker batter helps: A slightly thick batter holds fruit better, so avoid making it too runny.
Add gently at the end: Fold cranberries into the batter at the very last step.
Even distribution: Spread them evenly across the batter instead of clumping them in one spot.

Can I Substitute Dried Cranberries For Fresh Ones, And Should I Soak Them First?

Yes, dried cranberries can be used, but they need a little preparation so they don’t end up chewy and dry.

Soak before use: Place dried cranberries in warm orange juice or water for 10–15 minutes.
Drain well: Pat them dry with a paper towel before adding to the batter.
Adjust sweetness: Dried cranberries are usually sweetened, so you may want to reduce sugar in the recipe slightly.

What Size Pan Is Best For Baking Cranberry Orange Cake?

The size of the pan decides how well the cake bakes. Too small, and it will overflow; too large, and the cake may turn dry.

Round cake: Two 9-inch pans or three 8-inch pans work best for layered cakes.
Loaf cake: Use one standard 9×5-inch loaf pan.
Bundt cake: A 10–12 cup bundt pan is perfect for a tall, decorative cake.

How Do I Keep The Cake Moist And Soft After Baking?

A cake can lose its softness if not handled properly, but with a few steps you can keep it tender.

Do not overbake: Remove from oven as soon as a toothpick comes out clean.
Syrup brushing: Lightly brush the layers with orange syrup to lock in moisture.
Cool correctly: Let the cake cool completely before frosting or wrapping.
Proper storage: Keep it in an airtight container to prevent dryness.

Can I Make Cranberry Orange Cake Ahead Of Time?

Yes, this cake actually tastes better the next day because the flavors settle and blend.

Bake a day earlier: Keep unfrosted cake layers wrapped in cling film at room temperature overnight.
Store frosted cake: Refrigerate it in a covered container for up to 3 days.
Cranberry filling tip: You can cook the filling 2–3 days in advance and keep it chilled.

How Do I Decorate Cranberry Orange Cake With Sugared Cranberries?

Sugared cranberries look like sparkling jewels and make the cake look festive.

Make sugar syrup: Heat equal parts sugar and water until dissolved, then cool slightly.
Coat cranberries: Dip fresh cranberries in the syrup, then roll them in granulated sugar.
Dry before use: Spread on parchment paper and let them dry for about an hour.
Arrange on cake: Place them on top along with orange slices for a fresh look.

How Do I Balance The Tartness Of Cranberries With The Sweetness Of The Cake?

Cranberries can be very tart, but the right adjustments make them shine in the cake.

Add enough sugar: Sweetness balances tartness, so don’t cut the sugar too much.
Use orange juice: It adds natural sweetness and citrus notes.
Pair with frosting: A creamy buttercream or glaze helps soften sharp cranberry flavors.
Mix with zest: Orange zest enhances flavor without making it too sour.

Can I Freeze Cranberry Orange Cake, And How Do I Store It Properly?

Yes, this cake freezes beautifully, but it must be stored the right way.

Freeze unfrosted layers: Wrap each cooled layer tightly in cling film, then foil, and freeze up to 2 months.
Freeze with frosting: Place the frosted cake in the freezer uncovered for 1 hour, then wrap well to avoid smudging.
Thaw carefully: Let it thaw overnight in the fridge before serving.
Short-term storage: At room temperature, keep it in an airtight container for up to 2 days. In the fridge, it stays fresh for 4–5 days.