Cranberry Orange Cake with Cream Cheese Frosting Recipe

If you’re on the hunt for a show-stopping dessert that perfectly balances tart fruitiness with rich, creamy sweetness, you’re in for a treat with this Cranberry Orange Cake with Cream Cheese Frosting Recipe. I absolutely love how this cake turns out—moist and tender with bursts of juicy cranberries and a zesty orange punch, all wrapped up in the smooth, tangy cream cheese frosting. When I first tried this combo, it quickly became a family favorite and a staple for holidays and celebrations. Stick around because I’m about to share everything you need to know to nail it every single time.

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Ingredients You’ll Need

This Cranberry Orange Cake with Cream Cheese Frosting Recipe calls for simple, fresh ingredients that you can usually find at your local grocery store. The star players here are fresh cranberries and orange zest and juice—they create layers of flavor that truly make this cake stand out.

• All-purpose flour: The backbone of the cake, providing structure without weighing it down.
• Baking powder: Helps the cake rise nice and fluffy.
• Salt: Just a pinch to enhance all the flavors.
• Unsalted butter: Room temperature butter is key for creamy batter and frosting.
• Orange zest: Freshly grated from a large orange for bright citrus notes.
• Granulated sugar: Sweetens the cake perfectly.
• Eggs: Bring moisture and richness—make sure they’re room temperature for an even mix.
• Vanilla extract: Adds warmth and depth to both cake and frosting.
• Milk: Room temperature for a smooth batter.
• Freshly squeezed orange juice: Adds acid and citrusy tang, making the cake pop.
• Cranberries: Coated in flour to keep them evenly distributed in the batter.
• Cream cheese (full fat): Softened to blend seamlessly into the frosting.
• Powdered sugar: For silky-smooth frosting with just the right sweetness.
• Fresh cranberries, orange slices, thyme sprigs (optional): For garnish and a beautiful presentation.

Variations

One of the things I love about this Cranberry Orange Cake with Cream Cheese Frosting Recipe is how flexible it is. I’ve made it for holidays but also swapped out a few elements to suit different tastes or dietary needs, and each version still feels special.

• Gluten-Free Version: I’ve substituted a gluten-free all-purpose flour blend, which worked beautifully without compromising texture or flavor.
• Less Sweet Frosting: Sometimes I cut back on powdered sugar in the cream cheese frosting to let the citrus shine even more, especially if I’m serving it with a very sweet main course.
• Adding Nuts: Toasted pecans or walnuts fold in nicely for added crunch and warmth if you’re a nut fan.
• Seasonal Fruit Swap: I’ve replaced cranberries with fresh raspberries or chopped strawberries when cranberries aren’t in season, still delicious!

How to Make Cranberry Orange Cake with Cream Cheese Frosting Recipe

Step 1: Prep Your Ingredients and Oven

First things first: preheat your oven to 350°F (175°C). It’s a small but crucial step because baking works best when your kitchen is ready to go. While the oven warms up, get your ingredients measured out and make sure your butter, eggs, and milk are all at room temperature—this helps the batter come together smoothly for a tender crumb.

Step 2: Mix Dry Ingredients and Coat Cranberries

In a bowl, whisk together the all-purpose flour, baking powder, and salt. Then take your fresh cranberries and toss them in a tablespoon of flour—this little trick keeps them from sinking to the bottom of the cake during baking.

Step 3: Cream Butter, Sugar, and Orange Zest

Using a stand mixer or hand mixer, beat the unsalted butter with granulated sugar and fresh orange zest until the mixture is light and fluffy. This usually takes around 3 to 5 minutes. I discovered that this creaming step is where your cake starts to build texture and flavor, so don’t rush it!

Step 4: Add Eggs and Vanilla

Next, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then pour in the vanilla extract. This layering of flavors ensures the cake will be rich and tender.

Step 5: Alternate Adding Dry Ingredients and Liquids

With the mixer on low, add the dry ingredients in three additions, alternating with the milk and freshly squeezed orange juice. Start and finish with the dry. Mix just until combined each time—overmixing can make the cake tough. Finally, fold in the floured cranberries gently with a spatula to spread them evenly.

Step 6: Bake and Cool Completely

Pour the batter into a greased and floured 9×13-inch cake pan and smooth the top. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. When it’s done, let the cake cool in the pan on a wire rack for about 15 minutes, then invert it onto the rack to cool completely before frosting.

Step 7: Make the Cream Cheese Frosting

Beat the softened cream cheese and butter together until smooth and creamy. Then add the orange zest and vanilla extract, mixing well. Gradually add the powdered sugar, beating on low speed until everything is combined, then increase the speed to bust out any lumps until the frosting is light and fluffy. This frosting is the perfect tangy contrast—it’s not overly sweet but melts in your mouth.

Step 8: Frost and Garnish

Spread the frosting evenly over the fully cooled cake. For my favorite finishing touches, I scatter a handful of fresh cranberries, some thin orange slices, and a few sprigs of fresh thyme for an elegant, festive look. It’s stunning and tastes even better than it looks!

How to Serve Cranberry Orange Cake with Cream Cheese Frosting Recipe

Garnishes

I love finishing off this cake with fresh cranberries and bright orange slices—they turn a simple cake into something really special and festive. Adding a few thyme sprigs might sound fancy, but it adds a subtle earthiness and beautiful aroma that guests comment on every time.

Side Dishes

This cake pairs wonderfully with a warm cup of spiced tea or a mild coffee—both bring out the citrus notes. For a more substantial dessert spread, I like serving it with a small scoop of vanilla ice cream or a light whipped cream on the side.

Creative Ways to Present

For holiday gatherings, I’ve turned this into a layered cake by doubling the recipe and stacking it with frosting between layers. You can also cut it into mini squares and serve as bite-size treats on pretty platters with some edible flowers or candied orange peel for a wow factor.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover cake covered in the fridge, tightly wrapped with plastic wrap or stored in an airtight container. It stays moist and fresh for up to 4 days, which means you can enjoy slices without losing much of that lovely texture.

Freezing

This cake freezes quite well! I recommend freezing it unfrosted—wrap the cooled cake tightly in plastic wrap and then foil. When you’re ready to enjoy, thaw it overnight in the fridge before frosting and serving.

Reheating

If you want to warm up a slice, I find heating it in the microwave for just 10 to 15 seconds does the trick—just make sure it’s not too hot or it can make the cream cheese frosting melty and messy.

FAQs

Final Thoughts

This Cranberry Orange Cake with Cream Cheese Frosting Recipe has become my go-to when I want to impress with bright, fresh flavors without fuss. It’s the sort of cake that sparks joy every time I slice into it—whether for a casual weekend treat or a special celebration. Trust me, once you try it, you’ll find yourself reaching for it again and again. Go ahead, bake it, and enjoy the smile this cake brings to your table!

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