Cranberry Orange Cake with Cream Cheese Frosting Recipe

If you’re looking for a cake that bursts with bright, festive flavors and feels like a cozy hug in every bite, you absolutely must try this Cranberry Orange Cake with Cream Cheese Frosting Recipe. Loaded with fresh cranberries and zesty orange, it’s the perfect balance of sweet, tart, and creamy—and it’s become a go-to in my kitchen whenever I want to impress without stress. Stick around, because I’m about to share everything you need to know to make this fan-freaking-tastic cake come to life in your own home.

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Ingredients You’ll Need

Every ingredient here plays a vital role — from that fresh orange zest which wakes up the batter with sunshine, to the cranberries adding festive zing. I recommend getting the freshest oranges you can find for the best flavor, and using full-fat cream cheese for the frosting to get that luxurious creaminess.

• All-purpose flour: This provides the perfect structure; fresh, finely sifted flour makes a big difference in cake texture.
• Baking powder: Your reliable lift agent—make sure it’s fresh for a springy cake.
• Salt: Just enough to balance sweetness and highlight other flavors.
• Unsalted butter: Room temperature butter blends smoothly into the batter and frosting—don’t skip softening it!
• Orange zest: The secret to that vibrant citrus punch; I always zest before juicing.
• Granulated sugar: Sweetness that caramelizes slightly in the oven, adding depth.
• Eggs: For richness and binding; using room temperature eggs helps them blend better.
• Vanilla extract: Adds warmth and rounds out all the bright notes.
• Milk: Keeps the cake tender and moist; room temperature helps it combine smoothly.
• Fresh orange juice: Adds natural sweetness and acidity that wakes up the cranberries.
• Cranberries: Tossed lightly in flour so they don’t sink—you want those bursts of tartness throughout your cake.
• Cream cheese: Full-fat and softened for that rich, tangy frosting everyone will rave about.
• Powdered sugar: The key to a smooth, sweet, and fluffy frosting.
• Fresh cranberries, orange slices, thyme sprigs: Optional garnishes that make this cake look like a work of art.

Variations

I love that this Cranberry Orange Cake with Cream Cheese Frosting Recipe lends itself to a few easy tweaks that can still keep it close to the original but let you make it your own. Don’t be afraid to experiment a bit—you’ll find that a little personalization makes baking more fun and rewarding!

• Gluten-Free Version: I swapped the all-purpose flour for a gluten-free baking mix once, and the cake still turned out moist and flavorful—just watch the texture as GF flours behave a bit differently.
• Less Sweet Frosting: If you prefer less sweetness, I sometimes cut back powdered sugar in the frosting by half a cup—it still stays creamy and tangy.
• Add Nuts: Adding chopped toasted pecans or walnuts gives a lovely crunch; my family goes crazy when I sprinkle them on top before serving.
• Spiced Up: For the holidays, I stirred in a pinch of cinnamon and nutmeg to the batter for a warm spice twist that complements the cranberries perfectly.

How to Make Cranberry Orange Cake with Cream Cheese Frosting Recipe

Step 1: Get Your Ingredients Ready and Preheat

First things first—preheat your oven to 350°F (175°C) and grease and flour your baking pans. I usually use two 9-inch round pans because this cake makes a perfect double layer. Also, bring your butter, eggs, and milk to room temperature ahead of time; this helps everything mix together smoothly and prevents a lumpy batter.

Step 2: Prep the Cranberries

Toss the fresh cranberries with a tablespoon of flour—this simple trick stops them from sinking to the bottom of your cake and ensures they’re evenly distributed. I remember the first time I skipped this step; the berries all clumped down and left the cake unevenly flavored. Definitely don’t skip this one!

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Setting these aside will make blending into the wet ingredients easier and more even.

Step 4: Cream Butter and Sugar

In your mixer bowl, beat the room temperature butter with the orange zest until it’s light and fluffy—that orange zest really wakes up the butter’s flavor. Then gradually add the sugar and continue beating until the mixture looks pale and silky. This step is key to a light crumb!

Step 5: Add Eggs and Vanilla

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Follow with the vanilla extract. You’ll find the batter begins to look smooth and well combined at this stage.

Step 6: Alternate Adding Dry Ingredients and Liquids

Start incorporating your dry ingredients and liquids by adding the flour mixture in three parts, alternating with the milk and fresh orange juice in two parts. Begin and end with the flour mixture. Mix gently on low speed to avoid overworking the batter—overmixing can make the cake tough. Finally, fold in the floured cranberries by hand.

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. I like to rotate the pans halfway through for even baking. Once done, let the cakes cool in pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.

Step 8: Make the Cream Cheese Frosting

Beat the butter, orange zest, and softened cream cheese together until smooth and creamy. Gradually add the powdered sugar, beating on low speed first to prevent a sugar cloud, then increase to high speed until fluffy. Stir in vanilla extract last. Taste your frosting, and if you want more brightness, a little extra zest never hurts!

Step 9: Assemble the Cake

Place the first cake layer on your serving plate, spread a generous layer of frosting on top, then add the second layer. Cover the entire cake with the remaining frosting. For that extra wow factor, decorate with fresh cranberries, orange slices, and sprigs of thyme—you’ll get a beautiful, seasonal finish.

How to Serve Cranberry Orange Cake with Cream Cheese Frosting Recipe

Garnishes

I usually top this cake with fresh cranberries and thin orange slices for that gorgeous pop of color and extra zing. Adding fresh thyme sprigs isn’t just pretty—it adds a subtle herbaceous aroma that balances the sweetness beautifully. Trust me, those little touches make a big impression.

Side Dishes

Since this cake is rich and flavorful, I like pairing it with simple sides like a light green salad for brunch or a scoop of vanilla bean ice cream for dessert. Hot tea or a fresh citrus punch also complements it nicely without overpowering the citrus and cranberry notes.

Creative Ways to Present

For holiday gatherings, I’ve layered it in smaller individual cupcakes and piped swirls of frosting topped with sugared cranberries—they feel special and festive without the fuss. Another time, I served it on a wooden board surrounded by loose orange zest and fresh thyme sprigs, and it looked like a bakery display. Presentation really amps up the experience!

Make Ahead and Storage

Storing Leftovers

I wrap leftover cake tightly in plastic wrap and store it in the refrigerator. It keeps well for up to 4 days, and I swear the flavors even deepen a bit overnight—perfect for making ahead before a party.

Freezing

Freezing this cake works beautifully if you want to prep in advance. I like to freeze the unfrosted layers wrapped in foil and plastic wrap, then thaw in the fridge overnight before frosting and serving. This way, your cream cheese frosting stays ultra fresh, and the cake remains moist.

Reheating

If you have leftovers and want to warm a slice, I gently microwave it for about 10-15 seconds—it brings out the flavors and softens the cake without melting the frosting. Just be careful to go slow so you don’t overheat and dry it out.

FAQs

Final Thoughts

I absolutely love how this Cranberry Orange Cake with Cream Cheese Frosting Recipe turns out every single time—bright, moist, and perfectly balanced between tart and sweet. When I first made it, my family went crazy over those bursts of fresh cranberry and the luscious frosting. It’s become my go-to for holidays and special moments when I want to bake something impressive but easy to master. I can’t wait for you to try it and make it your own; once you nail this recipe, it’ll probably become a favorite in your house, too!

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