Name: Cranberry Orange Cake with Orange Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 1/2 cups All-purpose Flour; 1 3/4 cups Granulated Sugar; 1 1/2 teaspoons Baking Soda; 1 teaspoon Baking Powder; 3/4 teaspoon Salt; 1 cup Canola Oil; 1 cup Fresh Orange Juice; 3 large Eggs; 1 cup Sour Cream (preferably full-fat); 1-2 teaspoons Orange Zest; 1 1/2 cups Fresh Cranberries (cut in half); 1 cup Butter (softened); 1 (8-ounce) package Cream Cheese (softened); 4 cups Powdered Sugar; 1 teaspoon Orange Zest; 2 Tablespoons Fresh Orange Juice

You’re going to love this Cranberry Orange Cake with Orange Cream Cheese Frosting Recipe because it’s like a burst of sunshine and holiday cheer all rolled into one delightful slice. The tartness of fresh cranberries balances perfectly with the sweet, zesty orange flavor throughout the cake, making it a fresh and vibrant treat that’s perfect for gatherings or just a special afternoon pick-me-up.

I’ve made this cake for everything from Sunday brunches to Thanksgiving desserts, and it always gets compliments — not to mention request repeats! The moist, tender crumb from the sour cream and the bright pop of orange in both the cake and frosting make it worth every minute in the kitchen. You’ll enjoy seeing how it steals the show every time.

Ingredients You’ll Need

The ingredients in this Cranberry Orange Cake with Orange Cream Cheese Frosting Recipe complement each other beautifully. Fresh cranberries bring a natural tartness while the orange juice and zest brighten the whole flavor, and the sour cream lends incredible moistness that you just can’t beat. Here are a few tips on what to look for when shopping:

Flour: All-purpose flour works best for a tender crumb with just enough structure.
Sugar: Regular granulated sugar is perfect here to balance tartness without overpowering.
Baking Soda and Baking Powder: Both leavening agents work together for a nice lift, so don’t skip or swap them.
Salt: Enhances all the flavors — a pinch goes a long way in sweet bakes.
Canola or Neutral Oil: Keeps the cake moist without adding extra flavor, making the orange and cranberry shine.
Fresh Orange Juice: Always freshly squeezed for the best, brightest orange flavor.
Eggs: Large eggs for structure and richness.
Full-fat Sour Cream: This is key for moisture and tenderness — I recommend not using low-fat.
Orange Zest: Adds that essential punch of citrus aroma and flavor, so zest just before mixing for freshness.
Fresh Cranberries: Halve them so they spread evenly and don’t all sink to the bottom.
Butter (for frosting): Softened but not melted, so your frosting whips up light and fluffy.
Cream Cheese (for frosting): Also softened; the creaminess here balances the orange perfectly.
Powdered Sugar (for frosting): For smooth, sweet texture that melts in your mouth.
Orange Zest and Fresh Orange Juice (for frosting): Same rule as the cake — fresh is best for that explosion of citrus tang.

Variations

One of my favorite things about this Cranberry Orange Cake with Orange Cream Cheese Frosting Recipe is that it’s super flexible, so you can tweak it to suit your mood or dietary needs. I encourage you to experiment and make it your own—it’s how I discovered some of my favorite little tweaks!

Gluten-Free Version: I swapped in a gluten-free all-purpose blend once for a friend with great results—just make sure it contains xanthan gum for structure.
Reduce Sugar: If you like your cakes less sweet, try cutting down the sugar by 1/4 cup; I did this for an afternoon tea and it still balanced beautifully.
Add Nuts: Toasted pecans or walnuts folded into the batter add a lovely crunch and depth, especially during the fall season.
Dairy-Free Adaptation: I’ve used a dairy-free cream cheese and vegan butter with the same great flavor, just note the frosting is a bit less tangy.
Swap Fruit: If cranberries are out of season, try pomegranate seeds or chopped fresh raspberries for a similar pop of tartness.

How to Make Cranberry Orange Cake with Orange Cream Cheese Frosting Recipe

Step 1: Prep Your Ingredients and Oven

First things first — preheat your oven to 350°F (175°C) and grease or line two 8-inch round cake pans to keep things from sticking. I like to lightly flour the pans after greasing for an extra insurance layer. While the oven’s warming, gather and measure all your ingredients precisely; it really helps avoid scrambling mid-bake.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until evenly combined. This little step ensures your leavening agents distribute evenly, so the cake rises beautifully and bakes evenly without funky dense spots.

Step 3: Whisk Wet Ingredients

In another bowl, combine the oil, fresh orange juice, eggs, sour cream, and orange zest. Whisk these ingredients well until smooth and slightly combined — the mixture should be silky but not frothy. The orange zest and juice give the batter that lovely fresh citrus punch you’re after.

Step 4: Bring It All Together — But Gently!

Pour the wet ingredients into the dry mix and fold everything together gently using a spatula. Don’t overmix — stop as soon as you don’t see dry flour patches. Overmixing can make the cake tough instead of tender, and that’s the last thing we want. Finally, fold in the halved fresh cranberries evenly so you get tart pops in every bite.

Step 5: Bake and Cool

Divide the batter evenly between your prepared pans and bake for about 30–35 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye after 25 minutes since oven temps can vary — you want a lightly golden surface without drying out the cake. When done, cool the pans on a wire rack for 10 minutes before flipping the layers out to cool completely; frosting a warm cake leads to melty frosting woes!

Step 6: Make the Orange Cream Cheese Frosting

While the cake cools, beat softened butter and cream cheese until smooth and creamy — I use a hand mixer on medium speed. Slowly add powdered sugar, continuing to mix until fluffy. Finally, stir in fresh orange juice and zest for that unmistakable citrus sparkle. If your frosting feels too soft, chill it for 10 minutes before frosting to get the perfect spreadable texture.

Step 7: Frost and Assemble

Place one cake layer on your serving plate, spread a generous layer of frosting on top, then add the second layer. Finish frosting the top and sides evenly. I love using an offset spatula here to get smooth edges, but a butter knife works in a pinch. Chill the cake for a bit if you want firmer frosting and neater slices.

How to Serve Cranberry Orange Cake with Orange Cream Cheese Frosting Recipe

A slice of four-layer yellow cake with visible red berries baked inside each layer sits on a white scalloped plate. The cake is covered with smooth, creamy white frosting on the top and sides. Three whole red berries are placed neatly at the base of the cake slice on the plate. In the background, the remaining cake is shown on a raised rustic metal stand, also frosted white with a topping of more red berries. A gold fork rests beside the slice on the plate. The setting is on a white marbled wooden surface with a red and black checkered cloth nearby, and a decorative silver object blurred out behind the cake. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I often garnish this cake with a few fresh whole cranberries and a sprinkle of extra orange zest on top for color and zing. Sometimes I toss on a handful of toasted sliced almonds for crunch and visual appeal—it’s like giving the cake a finishing touch of love. Candied orange peel can also add a fancy, festive pop if you’re feeling fancy.

Side Dishes

This cake pairs wonderfully with a simple cup of black coffee or your favorite herbal tea—perfect for a chilled afternoon or lazy weekend brunch. For a brunch spread, I like serving it alongside fresh fruit salad or even some light whipped cream for extra indulgence without overpowering the flavors.

Creative Ways to Present

For holidays or birthdays, I’ve presented this cake as a layered mini cake tower, alternating orange cranberry layers with frosting and decorating with fresh cranberries and edible flowers. It’s always a showstopper on the dessert table! You can also make cupcakes with this recipe—just adjust baking time to about 18–20 minutes and frost individually.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight cake container or cover the frosted cake loosely with plastic wrap on the counter if it’s going to be eaten within 1–2 days. For anything longer, the fridge is best to keep the cream cheese frosting fresh. Just bring to room temp before slicing to get that perfect soft texture again.

Freezing

I’ve frozen unfrosted cake layers wrapped tightly in plastic wrap and foil—just thaw fully and frost when ready. This works great for prepping ahead of time. The frosted cake freezes okay too, but the texture of the frosting changes slightly and can be a bit softer once thawed, so I usually stick to freezing layers only.

Reheating

If you have leftover slices, I gently warm them in the microwave for 10–15 seconds — just enough to bring out that tender crumb and make the frosting slightly creamier without melting it completely. It’s like freshly baked magic again!

FAQs

Can I use frozen cranberries in this Cranberry Orange Cake with Orange Cream Cheese Frosting Recipe?

Yes, you can! Just thaw and drain them well before folding into the batter to avoid extra moisture that could make the cake soggy. Cutting them in half, as you would with fresh, helps distribute the tartness more evenly throughout the cake.
What can I substitute for sour cream in this cake recipe?

If you don’t have sour cream on hand, plain Greek yogurt is a great substitute—use the same amount for a similar moisture and tang. Just make sure it’s full-fat to keep the cake tender and rich.
How long does the cake stay fresh with the orange cream cheese frosting?

Since cream cheese frosting contains dairy, it’s best to consume the cake within 3–4 days if refrigerated. Always keep it covered to prevent it from drying out or absorbing fridge odors.
Can I make this Cranberry Orange Cake with Orange Cream Cheese Frosting Recipe into cupcakes?

Absolutely! Just line a muffin tin with cupcake liners, fill each about two-thirds full, and bake at 350°F for 18–20 minutes, or until a toothpick comes out clean. Frost once cooled for the same delicious experience in a portable treat.
Do I need to zest the orange before juicing?

Yes, I recommend zesting before juicing to get all that fragrant orange oil that’s packed under the skin, which adds a deeper citrus flavor than juice alone. Just use a fine grater or microplane to avoid the bitter white pith.

Final Thoughts

This Cranberry Orange Cake with Orange Cream Cheese Frosting Recipe has become a personal favorite for its vibrant flavors and moist, tender crumb that feels both comforting and festive. Whether you’re sharing with family or looking to impress guests, it’s a recipe I keep coming back to because it reliably delights. Give it a try—you’ll soon see why it’s such a crowd-pleaser and maybe even your new go-to cake!