Cranberry Orange Cake

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Our easy Cranberry Orange Cake recipe brings together tart cranberries and a refreshing orange flavor with a sweet tender cake. It’s made with fresh cranberries and pantry staples and is ready in less than 1 hour.

A popular holiday flavor combination, the tartness of the cranberries combined with the zesty orange flavor is the perfect complement to the sweetness of the cake. And I love how easy it is to make because I always have the base ingredients on hand.

Serve this homemade cranberry orange cake for dessert after holiday dinners or even at breakfast like a coffee cake. And it pairs well with a cup of hot coffee for Christmas brunch. 

Around the holidays, I like to stock up on fresh cranberries to make my easy cranberry sauce with orange juice and my classic Nantucket cranberry pie. These are also both excellent recipes to use up leftover berries and are also Christmas favorites. 

PRO TIP: Don’t forget to stock up on fresh cranberries when they’re in season (see below for freezer instructions) so you can enjoy this family favorite cake recipe year round.

Ingredients Needed to Make Cranberry Orange Cake

• eggs – bring the eggs to room temperature before starting. This makes it easier to mix them into the batter. 
• granulated sugar – adds a nice balance of sweetness. 
• unsalted butter – soften at room temperature. Softened butter is easier to mix into the batter than cold butter.  
• orange zest – a little orange zest adds a burst of flavor without using additional liquid. While I haven’t tried it, you could probably use a drop or two of orange extract to get a similar flavor. 
• almond or vanilla extract – either will work. 
• flour – we used all-purpose flour. 
• fresh cranberries – give them a quick rinse and remove any debris. Fresh or frozen will work for this recipe , but I have not tested it with dried cranberries.
• pecans – if you have whole pecans, add them to a food processor to make chopping easy.  

Optional Garnishes for Serving 

• Whipped cream – you can use store bought or make your own by beating heavy whipping cream in a medium bowl until soft peaks form. Add some powdered sugar and continue beating until stiff peaks form. 
• Cranberries – use chopped fresh cranberries or sugared cranberries.
• Chopped pecans or walnuts
• Confectioners sugar – lightly dust it over the top of the cooled cake using a sifter or fine mesh sieve. 
• Sparkling coarse sugar – for a sparkly finish.
• Simple orange glaze – combine powdered sugar with a little bit of fresh orange juice to make a quick glaze.

How to Make the Cranberry Christmas Cake Recipe

Preheat the oven to 350 degrees F. Grease a 9×13 baking dish with non-stick cooking spray and set aside. 

In a large bowl, beat the sugar and eggs together for 4-5 minutes using a handheld electric mixer on medium speed, until it’s slightly thickened and the eggs are darker in color. 

Add the softened butter, orange zest, and vanilla or almond extract. Beat just until combined. 

Slowly add the flour stirring until combined, scraping down the sides of the bowl as needed. 

Fold in the pecans and cranberries. 

Spread the cake batter in the prepared pan.

Place the baking dish in the preheated oven and bake for 45-50 minutes or until you can insert a toothpick in the center of the cake and it comes out clean. 

Remove the cake from the oven and place it on a wire rack to cool. 

Tips for Making Orange Cranberry Cake

• If you are using a stand mixer, mix with the paddle attachment.
• Beating the eggs longer allows us to not have to use baking powder or soda as a leavening agent. 
• During the holiday season, I like to stock up on fresh cranberries and freeze them so we can enjoy them any time of year. Simply toss the bags of fresh cranberries in the freezer where they’ll stay fresh for up to 9 months.

Substitutions and Variations 

• Frozen cranberries – Frozen berries work well for this recipe, just thaw them for 30 minutes before adding to the batter. 
• Nuts – chopped walnuts can be substituted for the pecans. 
• Toppings – Sometimes I add the vanilla sauce from my bread pudding. You can also top this simple cake with an orange glaze or confectioner’s sugar glaze. 
• Blueberries – swap the cranberries for blueberries for a nice variation.
• Other pan sizes – You can make this cake using the same measurements in a 9-inch pan and it will make two. I do not recommend using a bundt pan with this recipe. It won’t have the same buttery “crust” on top as a single layer cake and will be more moist like pound cakes.
• Giving as a gift – bake the cake in a round disposable pan (you’ll need two round pans to make the full recipe if doing it this way). Once it’s done baking and the cake has cooled, place the cover on top, add a bow and give them to friends and family. 

What to Serve With Cranberry Orange Cake

This simple cranberry orange cake is best served at room temperature. You can serve it plain or topped with optional garnishes if desired. 

If you are serving cranberry cake for breakfast or brunch consider adding it to a breakfast charcuterie board. You can also serve it with crescent roll quiche cups, monkey bread with pecans, or puff pastry egg tarts. 

How to Store Leftover Cranberry Cake

Do not store leftovers in an airtight container, the cake gets too soft. Instead, cover the pan loosely with plastic wrap or foil and store on the counter for up to 3 days. 

So, that’s it! Our easy cranberry orange cake recipe is sure to be a holiday season favorite. Whether you’re planning a festive gathering or simply craving a sweet treat, this easy cake is the perfect choice. 

More Delicious Recipes for the Holidays: 

• Christmas Crunch Mix (Christmas Trash)
• Little Debbie Christmas Tree Dip
• Easy Grinch Cupcakes
• Peppermint Cake Balls (Easy Cake Pops)

**Save the Best Cranberry Orange Cake Recipe for Later**