Description
Celebrate the season with this Moist Cranberry Orange Cake , a show-stopping dessert that’s bursting with vibrant flavors and perfect for any festive occasion! This cake combines the tartness of fresh cranberries, the zesty brightness of orange, and a tender, buttery crumb for a dessert that’s as delightful to look at as it is to eat. Topped with a simple orange glaze, this cake is a crowd-pleaser for holiday gatherings, birthday parties, or even an indulgent weekend treat. This step-by-step guide—complete with an easy-to-follow video tutorial—will walk you through creating this stunning cake from scratch. Watch the video, follow along, and get ready to wow your guests with a slice of citrusy, cranberry-studded goodness!
Ingredients
Scale
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- Zest and juice of 1 large orange (about 2 tablespoons zest and ¼ cup juice)
- ½ cup plain Greek yogurt (or sour cream)
- 1 teaspoon pure vanilla extract
- 1 cup fresh or frozen cranberries, roughly chopped
For the Orange Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh orange juice
- Optional: Extra orange zest for garnish
Instructions
Preheat and Prepare:
- Preheat your oven to 350°F (175°C) . Grease a 9-inch round or square cake pan and line it with parchment paper. Lightly flour the pan and set aside.
Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream Butter and Sugar:
- In a large mixing bowl, use a hand or stand mixer to cream the softened butter and sugar until light and fluffy, about 2-3 minutes.
Add Wet Ingredients:
- Beat in the eggs one at a time, followed by the orange zest, orange juice, Greek yogurt (or sour cream), and vanilla extract. Mix until smooth and well combined.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
Fold in Cranberries:
- Gently fold in the chopped cranberries using a spatula. The batter will be thick but should hold together well.
Bake:
- Spread the batter evenly into the prepared cake pan. Bake for 35-40 minutes , or until a toothpick inserted into the center comes out clean (some melted cranberry may stick, but it shouldn’t be wet batter).
Cool the Cake:
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Make the Orange Glaze:
- In a small bowl, whisk together the powdered sugar and orange juice until smooth. Adjust the consistency by adding more juice for a thinner glaze or more powdered sugar for a thicker one.
Finish and Serve:
- Drizzle the orange glaze evenly over the cooled cake. Garnish with extra orange zest if desired. Slice and serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
- Prep Time: 15 Minutes
- Cook Time: 40 Minutes
- Category: Dessert
- Cuisine: American
