Cranberry Orange Cake
This easy Cranberry Orange Cake is bursting with citrus flavor and fresh cranberries. Topped with a simple orange glaze, it’s the perfect holiday dessert. Get the recipe!
Sharing a dessert theme with this one: Vanilla Almond Cupcakes, Hershey’s Perfectly Chocolate Cake with Chocolate Frosting, Peanut Butter Flourless Chocolate Cake, and Peach Ricotta Cake with Brown Butter Streusel.
Why I Keep Making This Cranberry Orange Cake
Cranberries and oranges are a classic holiday pair, and this cake makes the most of it. The Greek yogurt keeps the crumb tender and moist, while the fresh cranberries add little bursts of tartness. The best part? You don’t need a mixer, just a bowl and a spatula. It comes together in minutes and looks beautiful on any dessert table.
3 Reasons You’ll Love This Cranberry Orange Cake
- Greek yogurt keeps it moist: The yogurt makes the cake soft and tender, and it stays that way for a couple of days.
- No mixer needed: You only need a bowl and a spatula, so cleanup is quick.
- Bright, festive flavor: Fresh cranberries and orange zest give it a tart-sweet taste that feels special for the holidays.
Key Ingredients for the Best Cranberry Orange Cake
- Plain whole milk Greek yogurt: This adds richness and moisture. Bring it to room temperature so it blends evenly. If you only have nonfat yogurt, the cake will be a bit drier.
- Fresh cranberries: They hold their shape and give a tart pop. If using frozen, don’t thaw, add them cold to the batter to keep the color from bleeding.
- Orange zest: Rubbing it with the sugar releases the oils and boosts the citrus flavor. Use a fine rasp grater for the best texture.
Simple Tools You’ll Need
- 9-inch round cake pan
- Parchment paper for lining
- Wire cooling rack
- Large mixing bowl and spatula
- Medium bowl and whisk for the glaze
- Microplane or rasp grater for orange zest
Tips for Making a Perfect Cranberry Orange Cake
For the best texture, let your eggs and yogurt come to room temperature, about 30 minutes on the counter is enough. Lining the pan with parchment guarantees the cake comes out cleanly. When you add the dry ingredients, stir just until they disappear; overmixing makes the cake dense. Finally, let the cake cool completely before glazing, or the glaze will melt into the surface instead of setting up.
Expert Tips for This Easy Holiday Dessert
To keep cranberries from sinking to the bottom, toss them in a tablespoon of flour before folding them into the batter. Check for doneness after 32 minutes, a toothpick inserted in the center should come out with a few moist crumbs but no wet batter. If the cake is browning too quickly, tent it loosely with foil for the last 10 minutes of baking.
Easy Variations for Your Cranberry Orange Cake
You can swap fresh cranberries for frozen, just add them straight from the freezer without thawing. For a cozy fall twist, stir in a teaspoon of cinnamon or cardamom with the flour. If you need a dairy-free version, use a plain dairy-free yogurt in place of Greek yogurt. A streusel topping made from flour, brown sugar, and butter scattered over the batter before baking adds a nice crunchy contrast.
How to Serve Cranberry Orange Cake
This cake is delicious plain, but a dollop of whipped cream or a scoop of vanilla ice cream takes it over the top. For brunch, I like to serve it with a fruit salad or a hot cup of Earl Grey tea. The orange glaze is sweet enough that you don’t need extra syrup or honey.
How to Store Leftover Cranberry Orange Cake
Store the cake covered at room temperature for up to 3 days. If your kitchen is warm, you can refrigerate it, but let slices come to room temperature before serving for the best texture.
How to Freeze Cranberry Orange Cake
To freeze, wrap the cooled cake tightly in plastic wrap, then a layer of foil. You can also freeze individual slices, wrap each in plastic and place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature, about 1 hour for slices or overnight for a whole cake.
Best Ways to Reheat Cranberry Orange Cake
For a single slice, microwave it for 10-15 seconds. To warm a whole cake, place it in a 300°F oven for 10-15 minutes. The glaze may become a bit glossy, but it will still look and taste great.
Cranberry Orange Cake FAQs
Can I use dried cranberries instead of fresh?
Yes, but they are sweeter and less tart. Soak them in hot orange juice for 15 minutes, then drain before adding to the batter. This helps plump them up and adds more citrus flavor.
Can I make this cake gluten-free?
Absolutely. Use a 1:1 gluten-free all-purpose flour blend that contains xanthan gum. No other adjustments are needed, but check the cake a few minutes early as gluten-free flours can bake faster.
What can I use instead of Greek yogurt?
Plain full-fat yogurt or sour cream both work well. The cake will be slightly less moist, but still tender. Avoid low-fat or nonfat dairy, as they can make the cake dry.
How do I keep the cranberries from sinking to the bottom?
Toss the fresh or frozen cranberries in about a tablespoon of flour before folding them into the batter. This light coating helps them stay suspended during baking.
Can I double the recipe?
Yes. Use a 9×13-inch pan and increase the baking time by 5 to 10 minutes, checking with a toothpick starting at 38 minutes. The cake will be slightly thinner, so keep an eye on it.
Recipe
Cranberry Orange Cake
Soft, tender, and bursting with fresh citrus flavor, this Cranberry Orange Cake is made with Greek yogurt, bright orange zest, and juicy cranberries. Topped with a simple orange glaze, it’s an easy yet impressive holiday dessert everyone loves.
Ingredients
- 1 cup granulated sugar
- 1 tbsp orange zest
- 1 cup plain whole milk Greek yogurt, at room temperature
- 0.5 cup oil, avocado, canola, vegetable, or olive oil
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
- 1.5 cup all-purpose flour, spooned and leveled
- 2 tsp baking powder
- 0.5 tsp kosher salt
- 1.5 cup fresh cranberries
- 1 cup confectioner's sugar
- 3 tbsp fresh orange juice
- 1 tbsp unsalted butter, melted
- 0.5 tsp orange zest
Instructions
- 1
Preheat the oven to 350°F. Grease a 9-inch round cake pan with cooking spray. Line the bottom with a round of parchment paper and lightly spray again.
- 2
In a large bowl, add the granulated sugar and orange zest. Rub together with your fingers until fragrant.
- 3
Add the Greek yogurt, oil, eggs, and vanilla. Whisk together until well combined.
- 4
Add the flour, baking powder, and salt use a spatula to stir until just combined. Don’t over mix.
- 5
Gently fold in the cranberries.
- 6
Pour the batter into the prepared pan and bake for 32 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Remove the cake from the oven and let cool in the pan for 15 minutes. Turn the cake out onto a wire rack, remove the parchment from the bottom, then flip it right-side up and let cool completely.
- 8
While the cake is cooling, make the glaze. In a medium bowl, whisk together the confectioner’s sugar, orange juice, melted butter, and orange zest. Whisk until you have a smooth and pourable consistency.
- 9
Drizzle the glaze over the cooled cake. Let the glaze set up. Cut into slices and serve.
Nutrition (per serving)
Calorie breakdown
How this was calculated — 14 of 14 ingredients matched
Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.
Open in analyzerKeyword: cake, cranberry, dessert, greek yogurt, nutFree, orange, Oven Baked, vegetarian
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