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A beautifully presented, partially sliced cranberry orange cake with a white glaze, fresh cranberries, and orange zest, on a white cake stand with a festive blurred background.
Olivia

Zesty Cranberry Orange Cake

A bright and festive cranberry orange cake that perfectly balances the sweet citrus flavor of fresh oranges with the tart pop of cranberries — ideal for holiday celebrations or anytime you want a sweet‑tart dessert. (Reconstructed classic cranberry‑orange cake style)
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 1¼ cups granulated sugar plus zest sugar (optional)
  • zest of 1 large orange use zest to infuse citrus flavor
  • ½ cup unsalted butter softened
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 2 cups all‑purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup buttermilk or milk
  • 1 Tbsp fresh orange juice
  • 2 cups fresh or frozen cranberries do not thaw if frozen
Optional Topping
  • sparkling sugar or orange zest for topping

Equipment

  • 9×9 or 8×8 cake pan
  • Mixing bowls
  • Electric mixer (or whisk)
  • measuring cups and spoons
  • Zester or microplane
  • Spatula
  • Wire rack

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9×9 (or 8×8) baking pan and set aside. (Standard prep for cranberry‑orange cake) :contentReference[oaicite:1]{index=1}
  2. Zest one large orange and mix the zest with the sugar to create fragrant orange sugar, then cream together the orange sugar and softened butter until light and fluffy. :contentReference[oaicite:2]{index=2}
  3. Beat in the egg and vanilla extract until smooth. :contentReference[oaicite:3]{index=3}
  4. In a separate bowl, whisk together the flour, baking powder, and salt. :contentReference[oaicite:4]{index=4}
  5. Alternate adding the dry ingredients and buttermilk (or milk) to the wet mixture, beginning and ending with the dry ingredients, mixing just until combined. :contentReference[oaicite:5]{index=5}
  6. Stir in the orange juice, then gently fold in the fresh or frozen cranberries. :contentReference[oaicite:6]{index=6}
  7. Spread the batter evenly into the prepared pan and sprinkle with optional sparkling sugar or orange zest. :contentReference[oaicite:7]{index=7}
  8. Bake for about 35‑40 minutes, until a toothpick inserted into the center comes out clean. Let the cake cool on a wire rack before slicing and serving. :contentReference[oaicite:8]{index=8}

Notes

The citrus zest and cranberry balance the sweetness beautifully, making this a delightful festive dessert or brunch cake. Leftovers keep for 2‑3 days covered at room temperature. Optionally serve with whipped cream or a light glaze. :contentReference[oaicite:9]{index=9}