Oh, you’re going to love this Cranberry Orange Cake with Orange Cream Cheese Frosting Recipe—it’s one of those desserts that make any occasion feel special, whether it’s a cozy family gathering or a bright holiday brunch. The perfect blend of tangy cranberries and fresh orange shines through in every moist bite, and that luscious, creamy frosting? It just ties everything together beautifully. I love how the tart fruit balances out the sweet, buttery layers.

If you’ve never baked with fresh cranberries, this cake is your golden ticket. The texture and flavor combination are just something else — plus, it’s straightforward enough that even if you’re not super experienced, you’ll nail it. Trust me, once you try this Cranberry Orange Cake with Orange Cream Cheese Frosting Recipe, it’ll be one you come back to time and again.

Ingredients You’ll Need

Each ingredient in this cake plays a starring role, from the fresh cranberries adding the perfect pop of tartness, to the orange zest and juice that bring that unmistakable citrus freshness. Here are some tips on what to look for when shopping, so your cake turns out as vibrant as mine always does.

Flour: I like using all-purpose flour here. It gives the cake structure without weighing it down.
Sugar: Regular granulated sugar works just fine, but if you want a deeper flavor, feel free to try organic cane sugar.
Baking Soda and Baking Powder: Both are crucial for getting that nice rise and fluffy crumb.
Salt: Just a pinch to balance the sweetness and enhance all the flavors.
Oil: Canola oil or any neutral oil keeps the cake moist and tender—don’t swap it for butter or the texture will change.
Fresh Orange Juice: Freshly squeezed is definitely best for that bright, authentic citrus punch.
Eggs: Use large eggs at room temperature for a smooth batter.
Sour Cream: Full-fat sour cream makes the cake super moist and adds a subtle tanginess.
Orange Zest: This is flavor magic—make sure to zest only the orange part, not the white pith.
Fresh Cranberries: Cut them in half to distribute them evenly, and they’ll bake into little bursts of tart delight.
Butter: Softened butter is vital for the frosting’s creamy texture.
Cream Cheese: Also softened and full-fat for the silkiest frosting.
Powdered Sugar: For that classic smooth, sweet frosting consistency.

Variations

Everyone loves to put their own twist on a recipe, right? I like to swap out some parts depending on the season or the occasion, and you totally should, too. It keeps the cake feeling fresh and uniquely yours.

Make it Gluten-Free: I’ve tried swapping regular flour for a 1-to-1 gluten-free blend – just watch the texture closely, and maybe add an extra egg for moisture.
Spiced Orange Version: Adding a teaspoon of cinnamon or nutmeg to the batter adds cozy warmth that’s fantastic around the holidays.
Swap Sour Cream for Greek Yogurt: It’s a slight tang tweak that makes the cake a bit lighter.
Use Dried Cranberries: If fresh cranberries aren’t in season, dried ones work—just soak them briefly in orange juice to plump them back up.

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

Step 1: Prep Like a Pro

First things first, preheat your oven to 350°F (175°C) and grease your cake pans or line them with parchment paper. I usually use two 8-inch round pans for a nice layered cake, but a bundt pan works just as well if you prefer. Don’t forget to finely grate your orange zest before juicing — zesting that orange is where so much aroma lives!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. This simple step ensures everything’s evenly distributed for an even rise and great crumb texture.

Step 3: Combine Wet Ingredients

In a separate bowl, beat together the oil, orange juice, eggs, sour cream, and the orange zest until the mixture is smooth and bright. This is where your batter really starts to smell like sunshine.

Step 4: Bring It All Together

Slowly add the wet ingredients to the dry, stirring gently to combine without overmixing—the last thing you want is a tough cake! Fold in the halved cranberries carefully so they don’t bleed too much color into the batter.

Step 5: Bake to Perfection

Pour the batter evenly into your prepared pans and bake for about 35-40 minutes, or until a toothpick inserted in the center comes out clean. Watch the edges; they’ll start pulling away slightly when it’s done. Let the cakes cool completely—this step is key before frosting to avoid melting your beautiful cream cheese layer.

Step 6: Make the Orange Cream Cheese Frosting

Beat the softened butter and cream cheese together until totally smooth and fluffy. Gradually add the powdered sugar, orange zest, and orange juice, beating continuously until you reach a light, spreadable frosting. Taste it—sometimes I add a smidge more juice for extra brightness!

Step 7: Assemble and Frost

Once the cakes are cool, spread a generous layer of frosting on the first layer, then top with the second cake and frost the top and sides. I like to chill the cake for 30 minutes after frosting — it helps the frosting set beautifully and makes it easier to slice.

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

The image shows a slice of four-layer yellow cake on a white scalloped plate with a few dark red cranberries at the base front side. Each cake layer has bits of red berries inside, and thick creamy white frosting separates the layers and covers the outside smoothly with some soft textured swirls. Behind the slice, the remaining part of the cake is on a dark rustic pedestal stand, topped with a bunch of mixed red and dark purple berries. The scene is set on a white marbled surface with a red and black checkered cloth slightly out of focus in the background along with a blurred decorative silver object, photo taken with an iphone --ar 4:5 --v 7

Garnishes

I often sprinkle a few fresh cranberries and a little extra orange zest on top for that gorgeous pop of color and zing. Sometimes, a sprig of fresh rosemary or thyme adds a lovely herbal note that complements the orange beautifully—plus it looks fancy without any extra effort.

Side Dishes

This cake pairs wonderfully with a simple cup of coffee or a light herbal tea to balance the sweetness. For a brunch spread, try serving it alongside a citrus fruit salad or some lightly whipped cream with a touch of vanilla.

Creative Ways to Present

Once, I arranged slices on a pretty platter surrounded by fresh mint leaves and orange slices—definitely steals the show at any party. You can also slice the cake into petite squares and serve as adorable, bite-sized treats at a gathering.

Make Ahead and Storage

Storing Leftovers

After decorating, I store leftover cake in an airtight container in the fridge. It keeps well for up to 4 days, and the flavors actually meld beautifully overnight, making slices even tastier the next day.

Freezing

I’ve frozen the cake both unfrosted and frosted. For the best results, wrap unfrosted layers tightly in plastic wrap and foil before freezing. When you’re ready to enjoy, thaw slowly in the fridge overnight, then frost freshly. If frozen after frosting, slice and freeze in individual pieces wrapped well to keep the frosting intact.

Reheating

Cake is best served at room temperature, so I take it out of the fridge about 30 minutes before serving. If you want it a bit warmed, a quick zap in the microwave for 10-15 seconds does the trick—just don’t melt the frosting!

FAQs

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

Yes, you can use frozen cranberries, but it’s best to thaw and drain them well beforehand to avoid adding excess moisture to the batter. You might also want to toss them in a little flour to help prevent sinking during baking.
How do I prevent the orange cream cheese frosting from being too runny?

Make sure both the butter and cream cheese are softened but not melted. Add the orange juice gradually and stop once you reach a spreadable consistency—too much liquid can make the frosting runny. If it gets too loose, just add a bit more powdered sugar.
Can I make this Cranberry Orange Cake recipe dairy-free?

It would take some experimenting! You could try swapping sour cream for a dairy-free yogurt alternative and use dairy-free cream cheese and butter substitutes for the frosting. Keep in mind texture and flavor will differ somewhat, so test with a small batch first.
What size pans should I use for this recipe?

I recommend two 8-inch round cake pans for a nice, layered cake. Alternatively, an 9×13-inch pan or a bundt pan works if you prefer a single-layer or ring-shaped cake.
Can I prepare the cake layers a day ahead?

Absolutely! Bake the layers, let them cool completely, then wrap tightly in plastic wrap and store at room temperature. Frost it the next day for the freshest taste and easiest assembly.

Final Thoughts

This Cranberry Orange Cake with Orange Cream Cheese Frosting Recipe holds a special place in my kitchen because it’s reliable, radiant, and endlessly comforting. It’s one of those recipes that feels like a warm hug when you slice into it—and that bright burst of orange with tart cranberries is a total crowd-pleaser. I’m confident you’ll enjoy making it as much as I do, and your friends and family will be asking for seconds. Give it a try soon—you won’t regret it!