Moist Cranberry Orange Cake Recipe for Holiday Desserts

Cranberry Orange Cake Recipe – Easy Holiday Dessert: The Only Recipe You’ll Ever Need

If you’re craving a Cranberry Orange Cake Recipe that bursts with the fresh, zesty tang of oranges and the tart sweetness of cranberries, you’ve come to the right place. This easy cranberry orange cake recipe is designed for home bakers who want a foolproof dessert that impresses at holiday gatherings. Infused with fresh orange zest for extra zing, our version elevates the classic treat into something truly special, combining moist crumb and vibrant flavors that will have your family asking for seconds. Whether you’re a beginner or a seasoned baker, this cranberry orange cake recipe delivers consistent results every time.

Imagine sinking your teeth into a slice of this homemade cranberry orange cake: the buttery, tender crumb yields to juicy bursts of cranberries, while the orange zest infuses every bite with a bright, citrusy zing. The aroma of baking fills your kitchen, blending warm, sweet notes with a subtle tartness that evokes cozy holiday memories. This cake’s texture is perfectly balanced—moist yet light—ensuring it doesn’t weigh you down, making it an ideal easy cranberry orange cake for any occasion. The flavors meld harmoniously, with the natural acidity of cranberries complementing the sweet undertones for a refreshing, irresistible finish.

As the go-to authority on Cranberry Orange Cake Recipe at lalytarecipes.com, crafted by Chef Lalyta, this recipe stands out due to its unique angle: the infusion of fresh orange zest that adds an extra layer of zing, transforming a simple bake into a standout dessert. You’ll discover the Chef’s Secret for achieving that unbeatable moisture, along with step-by-step guidance that builds your confidence in the kitchen. From ingredient spotlights to pro tips, this comprehensive resource ensures your cranberry orange cake turns out perfectly every time, making it the single best recipe online for holiday baking success.

Why This Cranberry Orange Cake Recipe – Easy Holiday Dessert Recipe is a Game-Changer

The Chef’s Secret: What sets this Cranberry Orange Cake Recipe apart is the infusion of fresh orange zest for extra zing, which amplifies the citrus notes and creates a more vibrant, layered flavor profile. By zesting the orange directly into the batter, we release essential oils that enhance the tart-sweet balance of the cranberries, making every bite more dynamic and memorable. This technique, tested extensively, ensures the cake isn’t just another dessert—it’s a showstopper that elevates your baking game without added complexity.

Unbeatable Texture: The science behind this easy cranberry orange cake lies in the combination of buttermilk and softened butter, which creates a moist, tender crumb. Buttermilk adds acidity that reacts with baking powder and soda, producing carbon dioxide for a light rise while keeping the cake incredibly soft. This results in a texture that’s fluffy yet dense enough to hold the cranberries in place, avoiding a dry or crumbly outcome that plagues lesser recipes.

Foolproof for a Reason: This cranberry orange cake recipe has been perfected through multiple test bakes, guaranteeing success even for novice bakers. We’ve accounted for common variables like ingredient temperatures and mixing times, ensuring reliable results. It’s straightforward, uses everyday ingredients, and includes pro tips to prevent mishaps, making it the most trustworthy cranberry orange cake recipe you’ll find online.

Ingredient Spotlight: Quality Makes the Difference

All-Purpose Flour (2 cups): This foundational ingredient provides the structure for your cranberry orange cake, giving it a light and airy base. Opt for unbleached all-purpose flour for better gluten development, which ensures a tender crumb without toughness. If you’re gluten-sensitive, substitute with a 1:1 gluten-free flour blend, but note that it may slightly alter the texture, making the cake a tad denser.

Granulated Sugar (1 cup): Sugar sweetens the batter and helps create a golden crust, while also tenderizing the cake through its interaction with the eggs and butter. Use organic granulated sugar for a purer taste that enhances the natural tartness of cranberries. For a lower-sugar option, swap with coconut sugar, which adds a subtle caramel note, though it might make your cranberry orange cake recipe a bit less sweet overall.

Fresh Cranberries (1 cup): These jewels add a burst of tartness and moisture, balancing the sweetness and providing that signature pop in every bite. Fresh cranberries are key for the best texture and flavor, so avoid frozen ones which can release excess water. If needed, substitute with dried cranberries, but rehydrate them first by soaking in warm water to prevent them from absorbing too much batter moisture.

Orange Zest (Zest of 1 orange): This is the star of our unique angle, infusing the cake with extra zing and aromatic oils that brighten the entire recipe. Always use zest from organic oranges to avoid any pesticide residues. If oranges are unavailable, try lemon zest as a substitute, but it will shift the flavor to a more pronounced citrus note, potentially making your cranberry orange cake recipe tangier.

Baking Powder (1 teaspoon) and Baking Soda (1/2 teaspoon): These leavening agents work together to give the cake its rise and fluffiness. Baking powder provides an initial lift, while baking soda reacts with the acidic buttermilk for additional buoyancy. Ensure they’re fresh—older versions lose potency—so your easy cranberry orange cake doesn’t turn out flat. There’s no direct substitute, but if you’re out, increase baking powder slightly, though it may affect the flavor.

Unsalted Butter (1/2 cup, softened): Butter contributes richness and a creamy texture, making the cake moist and flavorful. Choose high-quality, European-style butter for its higher fat content, which enhances the mouthfeel. For a dairy-free version, use vegan butter, ensuring it’s at room temperature to mimic the softness and avoid a greasy batter.

Eggs (2 large): Eggs bind the ingredients and add structure, while their proteins help with rising. Fresh, large eggs are ideal for consistency; if substituting, use flax eggs for a vegan option, but this will make the cake denser, altering the homemade cranberry orange cake’s light texture.

Buttermilk (1 cup): This ingredient ensures tanginess and moisture, reacting with leaveners for a perfect rise. Its acidity tenderizes the flour, creating that signature soft crumb. Substitute with plain yogurt or a mix of milk and vinegar if needed, which will maintain the cranberry orange cake recipe’s moistness while keeping it accessible.

Orange Juice (1/4 cup): Fresh orange juice adds liquid and intensifies the citrus flavor, complementing the zest for our extra zing. Squeeze it fresh for the best taste; if substituting, use store-bought but opt for 100% juice without additives. This keeps the easy cranberry orange cake vibrant and true to its roots.

Step-by-Step Instructions

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C) and greasing a 9-inch cake pan with a light coating of butter or non-stick spray to ensure even baking and easy removal. This step is crucial for setting the foundation of your cranberry orange cake.

Pro Tip: Use a light-colored metal pan for better heat distribution, which prevents the edges from over-browning and keeps the cake’s texture uniform.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda until fully combined. Then, gently stir in the 1 cup of fresh cranberries and zest of 1 orange to evenly distribute them.

Common Mistake to Avoid: Over-mixing at this stage can activate the gluten too early, leading to a tough cake. Stir just until incorporated to maintain a light, airy cranberry orange cake recipe.

Step 3: Prepare the Wet Ingredients

In another bowl, beat the 1/2 cup of softened unsalted butter and 2 large eggs until the mixture is creamy and smooth, about 2-3 minutes with a hand mixer. Add the 1 cup of buttermilk and 1/4 cup of orange juice, then mix well to create a homogenous liquid base.

Pro Tip: Ensure all wet ingredients are at room temperature to blend seamlessly, which helps in achieving the extra zing from the orange components and prevents curdling.

Step 4: Combine Wet and Dry Mixtures

Pour the wet mixture into the dry ingredients and stir gently until just combined, being careful not to over-mix. This ensures the batter is smooth but still retains some lumps for the best texture in your easy cranberry orange cake.

Common Mistake to Avoid: Over-stirring can deflate the batter, resulting in a dense cake. Stop mixing as soon as the ingredients are incorporated to preserve the moisture and flavor balance.

Step 5: Bake the Cake

Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.

Pro Tip: Rotate the pan halfway through baking for even cooking, especially in ovens with hot spots, to achieve that perfect, zesty cranberry orange cake recipe.

Step 6: Cool the Cake

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This step helps the cake set and prevents it from becoming soggy.

Common Mistake to Avoid: Rushing the cooling process can cause the cake to collapse or stick to the pan, so patience is key for the best results in your homemade cranberry orange cake.

Serving & Presentation

To serve this cranberry orange cake, slice it neatly and arrange on a festive platter for eye-catching presentation. Dust with powdered sugar or drizzle with a simple orange glaze made from powdered sugar and fresh orange juice for an elegant touch. The tart-sweet flavors pair beautifully with whipped cream or vanilla ice cream, enhancing the extra zing. For holidays, complement this easy cranberry orange cake with seasonal sides like spiced mulled cider or fresh fruit salads to create a balanced, impressive dessert spread.

Make-Ahead & Storage Solutions

Make-Ahead Strategy: Prepare the batter up to 2 days in advance by mixing the dry ingredients and storing them in an airtight container; combine with wet ingredients just before baking to maintain freshness. You can also zest the orange and wash cranberries ahead, keeping them refrigerated for up to 3 days.

Storing Leftovers: Store cooled cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days to preserve moisture. For longer storage, freeze slices wrapped in plastic and foil for up to 3 months, ensuring they retain their zesty flavor.

The Best Way to Reheat: Thaw frozen slices in the refrigerator overnight, then reheat in a 300°F oven for 10 minutes to restore the original moist texture and extra zing without drying out your cranberry orange cake recipe.

Frequently Asked Questions (FAQ)

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Cranberry Orange Cake

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• Author: Chef Lalyta
• Total Time: 50 minutes
• Yield: 8 1x

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Description

A moist and flavorful cake combining fresh cranberries and orange zest for a perfect balance of tart and sweet.

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Ingredients

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• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup fresh cranberries
• Zest of 1 orange
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup buttermilk
• 1/4 cup orange juice

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, and baking soda.
3. Stir in the cranberries and orange zest.
4. In another bowl, beat the softened butter and eggs until creamy.
5. Add the buttermilk and orange juice to the wet mixture and mix well.
6. Combine the wet and dry ingredients, stirring until just mixed.
7. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use fresh cranberries and ensure the cake is fully cooled before frosting. Store in an airtight container for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Method: Dessert
• Cuisine: American

Nutrition

• Calories: 280
• Sugar: 25g
• Fat: 10g
• Carbohydrates: 45g
• Protein: 4g