Cranberry Orange Cake is one of those desserts that always feels bright, festive, and full of joy. The first time I made this cake during the holidays, I remember how the fresh orange zest filled the kitchen with a sweet citrus aroma, and the cranberry filling added that perfect tart pop between the soft layers. Decorating it with silky orange buttercream and fresh cranberries made it look like something straight from a bakery. This Cranberry Orange Cake is tender, moist, full of citrus flavor, and balanced with bursts of cranberry in every bite, perfect for Christmas, winter gatherings, birthdays, or anytime you want a cake that looks stunning and tastes even better.
INGREDIENTS
For the orange cake layers:
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 cup unsalted butter (softened)
4 eggs (room temperature)
1 cup buttermilk (room temperature)
1/3 cup fresh orange juice
2 tbsp orange zest
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
For the cranberry filling:
2 cups fresh or frozen cranberries
1/2 cup sugar
1/4 cup orange juice
1 tsp orange zest
1 tbsp cornstarch + 1 tbsp water (slurry)
For the orange buttercream:
1 1/2 cups unsalted butter (softened)
4–5 cups powdered sugar
3 tbsp orange juice
1 tbsp orange zest
1 tsp vanilla extract
Pinch of salt
For decoration:
Fresh cranberries
Extra rosettes of orange buttercream
STEP-BY-STEP GUIDE
STEP 1: MAKE THE CRANBERRY FILLING
• Cook the Cranberries: In a saucepan, combine cranberries, sugar, orange juice, and zest. Cook over medium heat until berries burst.
Tip: Stir often to keep the filling smooth.
• Thicken the Filling: Add the cornstarch slurry and simmer 1–2 minutes until thick. Cool completely.
STEP 2: PREP THE CAKE BATTER
• Cream the Butter & Sugar: Beat softened butter and sugar until pale and fluffy.
Tip: Creaming well gives a lighter cake texture.
• Add Eggs & Flavor: Mix in eggs one at a time, then add orange zest, orange juice, and vanilla.
STEP 3: COMBINE DRY & WET INGREDIENTS
• Mix the Dry Ingredients: Whisk flour, baking powder, baking soda, and salt.
• Make the Batter: Add dry ingredients to the wet mixture in 2–3 additions, alternating with buttermilk. Mix until just combined.
Tip: Don’t overmix—stop once flour disappears.
STEP 4: BAKE THE CAKE LAYERS
• Prepare Pans: Grease and line three 8-inch round cake pans.
• Bake: Divide batter evenly and bake at 350°F (175°C) for 22–28 minutes or until a toothpick comes out clean.
Tip: Rotate pans halfway for even baking.
• Cool Completely: Let layers cool fully before assembly.
STEP 5: MAKE THE ORANGE BUTTERCREAM
• Beat the Butter: Whip butter on medium-high until creamy and smooth.
• Add Sugar & Flavor: Add powdered sugar gradually, then mix in orange juice, zest, vanilla, and salt.
Tip: Add extra powdered sugar if the frosting is too soft.
STEP 6: ASSEMBLE THE CAKE
• Layer the Cake: Place the first cake layer on a board, spread a thin layer of buttercream, then add cranberry filling.
• Repeat the Layers: Add the second layer and repeat. Top with the final cake layer.
Tip: Keep the filling 1 inch away from the edges to prevent leaking.
• Crumb Coat: Apply a thin layer of buttercream around the cake and chill 20 minutes.
• Final Frosting: Cover the cake with smooth orange buttercream like the picture.
STEP 7: DECORATE BEAUTIFULLY
• Pipe Rosettes: Using a piping bag, pipe rosettes around the top edge of the cake.
• Add Cranberries: Place fresh cranberries over the rosettes for a clean, elegant finish.
Tip: For a luxurious look, chill the cake before slicing.
Variations
• Add toasted pecans between the layers
• Swap cranberry filling for raspberry
• Use blood oranges for deeper color
• Add white chocolate chips to the batter
• Top with sugared cranberries for sparkle
COOKING NOTES
• Use room temperature ingredients
• Don’t skip zest, it’s the main orange flavor
• Let cranberry filling cool before assembling
• Chill buttercream if it becomes too soft
• Level cake layers for clean stacking
Serving suggestions
• Serve with vanilla ice cream
• Add extra cranberry sauce on the side
• Pair with hot tea or citrus cocktails
• Serve chilled for cleaner slices
• Garnish with orange zest curls
Tips
• Use real oranges for best flavor
• Always cool cakes before frosting
• Use gel food coloring for stronger orange color
• Make cake layers a day ahead
• Freeze layers for easier assembly
Prep Time / Cooking Time / Total Time
Prep Time: 35 minutes
Cook Time: 28 minutes
Total Time: 1 hour 3 minutes
Nutritional Information
(Per slice, based on 12 slices)
Calories: ~480
Fat: 25g
Carbohydrates: 60g
Sugar: 44g
Protein: 5g
FAQs
Why is my cake dense?
- Overmixing the batter can make the cake heavy, mix just until combined.
Can I use frozen cranberries?
- Yes, use straight from the freezer.
Can I make this as a two-layer cake?
- Yes, use 9-inch pans and adjust baking time.
Can I use orange extract?
- Yes, add 1/2 tsp for stronger orange flavor.
How do I store the cake?
- Refrigerate up to 4 days; bring to room temp before serving.
Conclusion
Cranberry Orange Cake is a stunning and delicious dessert that brings bright citrus flavor and tart cranberry layers together in every bite. The soft orange cake layers, creamy buttercream, and vibrant cranberry filling create a festive and irresistible combination perfect for holidays, special celebrations, or anytime you want a dessert that truly stands out. With its beautiful decoration and incredible flavor, this cake is sure to impress guests and become a seasonal favorite.
