Cranberry Orange Cake with Cream Cheese Frosting Recipe

If you’re craving a dessert that’s festive, moist, and bursting with tangy-sweet flavors, you’re going to adore this Cranberry Orange Cake with Cream Cheese Frosting Recipe. I absolutely love how this turns out—the bright burst of fresh cranberries paired with zesty orange just sings in every bite, and that smooth, luscious cream cheese frosting ties it all together perfectly. Whether you’re baking for a holiday, a family gathering, or just because, this cake will quickly become your new favorite go-to.

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Ingredients You’ll Need

Each ingredient in this Cranberry Orange Cake with Cream Cheese Frosting Recipe works together to create a delicate balance of flavors and textures—from the tart cranberries to the silky frosting. Try to use fresh, quality ingredients for the best result, especially fresh oranges and real cream cheese.

• All-purpose flour: The foundation of the cake, providing structure; I like to lightly spoon and level the flour to avoid a dense cake.
• Baking powder: Helps the cake rise to a light, fluffy texture.
• Salt: Just a pinch to enhance all the other flavors.
• Unsalted butter (room temperature): For the batters and frosting; room temp butter creams beautifully with sugar, giving a tender crumb and creamy frosting.
• Orange zest: This is where the bright orange flavor really shines—don’t skip the zest, it’s packed with oils that bring aroma and depth.
• Granulated sugar: Sweetens the cake perfectly without overpowering.
• Large eggs (room temperature): Helps with structure and moisture; warming up eggs to room temperature makes them blend easier into the batter.
• Vanilla extract: Adds warmth and rounds out the citrus notes.
• Milk (room temperature): Keeps the batter smooth and moist.
• Orange juice (fresh squeezed): Adds natural sweetness and moisture, intensifying the orange flavor throughout.
• Cranberries (coated in flour): Tossing cranberries in flour before folding them in prevents them from sinking to the bottom as the cake bakes.
• Cream cheese (softened, full fat): Essential for that rich, tangy frosting—full-fat cream cheese gives the best creamy texture.
• Powdered sugar: For a smooth, sweet frosting that holds its shape well.
• Fresh cranberries, orange slices, thyme sprigs (optional): These make stunning, natural garnishes for a festive finish.

Variations

I love how flexible this Cranberry Orange Cake with Cream Cheese Frosting Recipe is—it’s so easy to tweak and personalize depending on what you have on hand or your preferences. Feel free to get creative; I often experiment with mix-ins and frosting flavors to keep it exciting.

• Make it gluten-free: I swapped the all-purpose flour for a 1-to-1 gluten-free baking blend, and it worked beautifully without compromising texture.
• Add nuts: Toasted pecans or walnuts folded in add a lovely crunch and nutty depth to the cake.
• Spice it up: A pinch of cinnamon or a dash of ground cardamom in the batter adds a cozy warmth that’s perfect for fall and winter.
• Frosting flavor twist: Try adding a teaspoon of orange liqueur or a splash of almond extract to the cream cheese frosting for a different flavor boost.

How to Make Cranberry Orange Cake with Cream Cheese Frosting Recipe

Step 1: Prep Your Ingredients and Pan

First things first, preheat your oven to 350°F (175°C) and grease your cake pans or line them with parchment paper. Getting your ingredients to room temperature ahead of time is key here—eggs, butter, and milk will all blend smoother, creating a tender cake. While the oven preheats, zest your orange and squeeze out fresh juice; this fresh zing will make all the difference.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Setting this aside is important because it ensures even distribution of your leavening and seasoning throughout the cake, giving you a uniform crumb and perfect rise.

Step 3: Cream Butter, Sugar, and Orange Zest

In a large bowl, beat the softened unsalted butter with the granulated sugar and orange zest until creamy and fluffy—this usually takes about 3 to 5 minutes with an electric mixer. I discovered this trick when I found that well-creamed butter and sugar helps trap air, which makes the cake light and soft.

Step 4: Add Eggs and Vanilla

Add your eggs one at a time, mixing well after each addition. Then stir in the vanilla extract. Taking your time here ensures the eggs are fully incorporated, so you don’t end up with a curdled batter.

Step 5: Alternate Adding Dry Mix with Milk and Orange Juice

Now it’s time to alternate adding the flour mixture and the liquids—milk and orange juice—starting and ending with the dry ingredients. Mix just until combined; overmixing can lead to a dense cake, so stop as soon as you no longer see dry flour.

Step 6: Fold in Cranberries

Toss the fresh cranberries with a tablespoon of flour to keep them suspended in the batter; then gently fold them in. When I first tried this, I learned it’s the best way to avoid cranberries sinking to the bottom of the cake pan.

Step 7: Bake and Cool

Pour the batter evenly into your prepared pans and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Avoid opening the oven frequently to keep the heat steady. Once baked, let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely before frosting.

Step 8: Make the Cream Cheese Frosting

In a large bowl, beat the softened butter and cream cheese until smooth and creamy. Add the powdered sugar gradually along with the orange zest and vanilla extract. Beat until the frosting is fluffy and spreadable. This frosting is why I love this cake so much—the hint of orange in the tangy cream cheese is the perfect match.

Step 9: Assemble Your Cake

Spread a thick layer of frosting on the first cake layer, then gently place the second layer on top. Frost the top and sides evenly. Sometimes I like to refrigerate the cake briefly to let the frosting set before adding garnishes.

How to Serve Cranberry Orange Cake with Cream Cheese Frosting Recipe

Garnishes

I usually finish the cake with some fresh cranberries, thin orange slices, and a few sprigs of thyme. The bright reds and greens make it look festive and inviting, and the thyme adds a subtle herbal aroma that just elevates the whole experience. Plus, garnishing is a breeze and really ups the wow factor.

Side Dishes

This cake pairs wonderfully with a simple cup of coffee or tea, especially black tea with a splash of orange or cinnamon. I’ve also served it alongside a light mixed green salad for a lovely brunch spread that balances sweet and savory.

Creative Ways to Present

For special occasions, I like to turn this into a layered mini-cake or cupcakes topped with piped cream cheese frosting and little cranberry-orange zest sprinkles. It’s fun and practical when you’re serving a crowd and adds a personalized touch that guests always comment on.

Make Ahead and Storage

Storing Leftovers

I store leftover cake covered loosely with plastic wrap or in an airtight container in the refrigerator for up to 4 days. This keeps the cream cheese frosting fresh and the cake moist. Bringing slices to room temperature before eating restores much of that fresh-baked softness.

Freezing

If I want to freeze the cake, I usually freeze unfrosted layers wrapped tightly in plastic wrap and foil. Then, when I’m ready, I thaw them in the fridge overnight and frost fresh. This prevents the frosting from weeping or separating after thawing, so the texture stays perfect.

Reheating

Reheating a slice of this cake isn’t usually necessary since it’s best served fresh or cold. But if you want a slightly warm bite, I recommend microwaving it in short 10-second bursts—covered with a damp paper towel to keep moisture in—just until warmed through.

FAQs

Final Thoughts

This Cranberry Orange Cake with Cream Cheese Frosting Recipe holds a special place in my heart because it’s both comforting and festive—a true crowd-pleaser every time I make it. I used to struggle with getting fruit cakes moist and flavorful until I landed on this combo and technique. I hope you enjoy baking and sharing it as much as I do. Trust me, once you do, you’ll find it hard to go back to plain old vanilla cake!

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