Loaded with fresh cranberries and packed with orange flavour, this Cranberry Orange Cake with cream cheese frosting is a hit for any occasion!
If you’ve been following Liv for Cake for a while you know I am a huge fan of citrus desserts. I often prefer them to anything with vanilla or chocolate.
Something about the sweet-tart flavour is irresistible. Maybe the fact that they’re not as cloyingly sweet as a lot of desserts or that they just feel more refreshing. I don’t know. They are delicious!
How to Make this Cranberry Orange Cake
I modified my favorite Vanilla Cake recipe to make this cake but adding orange zest and juice to the batter. Then just folded in some cranberries at the end.
I used fresh cranberries, but you could use frozen as well (don’t thaw them first). It’s important that you toss them in a bit of flour so that they don’t sink in your cake batter whether they’re fresh or frozen.
I intentionally made the layers on the thinner side — they are about 1″ tall each, slightly more. I wanted a better balance of frosting to cake without the cake being too large. If you like, you can 1.5x the recipe for taller layers (see Tips section).
The cake is delicate and delicious with bursts of orange and tangy cranberry flavour throughout.
Orange Cream Cheese Frosting
I chose to pair this Cranberry Orange Cake with a cream cheese frosting for some extra tang, but you could use an American buttercream, a Swiss meringue buttercream, or even German or Ermine frosting. Any of those options would be equally delicious.
I added orange zest to my buttercream for more of that orange flavour and highly recommend doing that. You could leave the zest out, but you’d be missing out on a delicious hit of extra flavour.
I kept the decorating simple with just a swirl through the frosting on the sides and top. This is a really easy technique — all you need to do it is a cake turntable (mine is a $10 lazy susan from Ikea) and an offset spatula.
For the top of the cake I decorated it with some fresh cranberries, orange slices, and sprigs of thyme and I love how it turned out! If you prefer, you can use sugared cranberries as decoration instead of plain ones to give the cake more of a winter/holiday vibe.
This Cranberry Orange Cake is moist, tender, and so delicious. The flavour combination works so well and I think it’s perfect for the holiday season.
Tips for this Cranberry Orange Cake:
- The cake layers will be just over 1″ tall. This is intentional as I wanted a better cake to frosting ratio. If you like, you can 1.5x the recipe for taller layers.
- The recipe as-is will also work in two 8″ pans or three 6″ pans, but will make taller layer (~2″ each). Baking time will need to be increased.
- To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so.
- You can use fresh or frozen (unthawed) cranberries. Either way, be sure to toss them in a bit of flour so they don’t sink while baking.
- I recommend beating the butter and orange zest together for both the cake and the frosting as a first step. This really helps infuse that orange flavour throughout.
- The cooled cake layers can be baked ahead of time, double wrapped in plastic wrap, and frozen for up to 3 months. Take out 2-3 hours before assembly.
- The frosting can be placed in an airtight container and refrigerated for 1 week for frozen for 3 months. Bring to room temp and rewhip before using.
- Learn how to keep your cakes moist using Simple Syrup.
- To help ensure your cake layers bake up nice and flat, check out my How to Bake Flat Cake Layers post!
Cranberry Orange Cake
Ingredients
Cranberry Orange Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter room temperature
- 1 Tbsp orange zest from one large orange
- 1 1/2 cup granulated sugar
- 3 large eggs room temperature
- 1 tsp vanilla
- 3/4 cup milk room temperature
- 1/2 cup orange juice fresh squeezed, from one large orange
- 1 cup cranberries heaping, coated in 1 Tbsp flour
Cream Cheese Buttercream:
- 2 cups unsalted butter room temperature
- 1 Tbsp orange zest
- 8 oz cream cheese full fat, softened
- 5 cups powdered sugar
- 1 tsp vanilla
Assembly:
- fresh cranberries
- orange slices if desired
- thyme sprigs if desired
Instructions
Cranberry Orange Cake:
- Preheat oven to 350F. Grease and flour three 8" cake rounds and line with parchment.
- In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
- Using a stand mixer fitted with a paddle attachment, cream butter and orange zest until smooth. Add sugar and beat on med-high until pale and fluffy (approx 3mins).
- Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
- Alternate adding flour mixture with milk & orange juice, beginning and ending with flour (3 additions of flour and 2 of milk & orange juice). Fully incorporating after each addition.
- Toss cranberries in 1 Tbsp of flour. Gently fold cranberries into cake batter.
- Spread batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30mins or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on wire rack to cool for 10mins then turn out onto wire rack.
Cream Cheese Buttercream:
- Beat butter and orange zest until smooth. Add cream cheese and beat until smooth and combined.
- Slowly add in 5 cups powdered sugar (1/2 cup at a time). Add vanilla. Beat on med-high for 5mins. Reduce speed to low and beat for 2mins.
Assembly:
- Place one layer of cake on a cake stand or serving plate. Top with approximately 1 cup of buttercream. Repeat with remaining layers and crumb coat the cake. Chill for 20mins.
- Frost the top and sides of the cake with remaining frosting. Do a swirl on the sides and top using a large offset spatula.
- Do a crown of cranberries on top and add orange slices and thyme sprigs if desired.
mary Anne nacey says
I have a lot of lemons I need to use up so I thought I’d sub for the oranges. I think sl more milk and sl less lemon juice as it so much more tart than orange juice? And maybe a little less lemon zest in the cake and frosting?? Thoughts???
Olivia says
Hi Mary Anne! Yes, I would probably do 1 cup milk and 1/4 cup lemon juice. Definitely do the zest in the cake and frosting! 🙂
Lynda Lou MacIntyre says
I followed this recipe closely & sugared my cranberries. It is a fantastic cake! The orange rind in the frosting is a game changer, so delicious. I used cake strips for the first time & they made the cakes come out so nice & flat on top. Easy to decorate that way. It was a big hit!
Olivia says
Hi Lynda! Yay! So happy you loved it and that you’re a cake strip convert 🙂
Steph says
Would this be good in a 9 x 13 baking pan and then half the frosting recipe?
Olivia says
Hi Steph! Yes, I think that would be fine! You may need to adjust the baking time.
Jenny says
Probably one of the best cakes I’ve ever had… my families first citrus based cake and it was a HUGE hit!
Olivia says
Hi Jenny! I am so happy everyone loved it 😀
Allison M Marsh says
Will using frozen cranberries be possible for decorating? I can’t find any fresh near me but I love the festive look they give atop the cake!
Olivia says
Hi Allison! I haven’t tried this myself — do they get mushy when thawed? If they still look ok when thawed it should be fine 🙂 You can always make sugared cranberries to hide any imperfections 🙂
Jenny Blanchard says
I really enjoy your recipes! You have helped inspire me to start baking/cake decorating again, so I give you my thanks. Your recipes vary from 8inch rounds to 6-inch rounds. I love the way the 6-inch cakes look. Can you give me some insight on how to convert/adjust the recipes to accommodate the different sized cake tins? I really appreciate it!
Olivia says
Hi Jenny! Thank you so much for your sweet comment! Converting pan sizes is always tricky. Here are some sites I use as a guideline:
http://www.joyofbaking.com/PanSizes.html
https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts
For my recipes in particular, most of the three layer 6″ and two layer 8″ are interchangeable and will work for either combination. I hope that helps!
Jenny says
Thank you so much!
Lily says
Hi so sorry, one more question, I heard that you like your cakes denser but is there anything I can add to make this cake light and fluffy, I am making it for my grandma’s birthday. Also could you make a cake decorating video you cakes look beautiful!
Olivia says
Hi Lily! You can use cake flour if you prefer a lighter cake and be sure to not overmix the cake batter as that can make cakes more dense.
Lily says
Hi, is this cream cheese butter cream stable enough to pipe with?
Olivia says
Hi Lily! I find cream cheese to be softer in general and a regular buttercream. You can pipe with it but it’s not as firm. You can see an example of the rosettes on here: https://livforcake.com/eggnog-cake/
Chris says
Do you think this would be good as orange cake with orange buttercream WITHOUT the cranberries?
Olivia says
Hi Chris! Definitely! I think it would be delicious.
Lusyana says
i just made it.., its Delicious..!!
i will make again for Thanksgiving Potluck
Thank you Olivia for Sharing your amazing recipes
Olivia says
Thank you Lusyana! So glad you loved it 🙂
Rene says
The recipe says three 8′ pans- is this right? I know you usually use three 6″ rounds and then add instructions for two 8″ rounds…..just double checking? Looks amazing- can’t wait to try it!!
Olivia says
Hi Rene! Yes, I changed it up a bit because I wanted thinner layers (they are only 1″ tall or so each) to balance better with the frosting 🙂
Heena Sharma says
Absolutely loved this cake. Fresh and not too sweet. Well balanced flavours and refreshing
Olivia says
Hi Heena! So happy you loved it! 🙂
Lynn Parry says
I have a question. I note that in your recipes you do not use cake flour or add cornstarch with the all purpose flour. Much research I have done suggests cornstarch a lot for a tender, moist crumb-would you please explain why?
Thanks!
Olivia says
Hi Lynn! I generally use AP flour as it’s what most people tend to have in their kitchens. I also prefer my cakes more on the dense side vs light & fluffy. The type of flour should not affect the moisture in the cake. Lack of moisture is due to an improperly balanced recipe or overbaking. I hope that helps!
Rebecca says
Hi! I am planning on making a couple of your amazing cake recipes for a two tiered cake for my parents 50th wedding anniversary celebration. It will just be a few of us so I am guessing the bottom tier (8 inch or 9 inch) will be saved for another time (possibly frozen?). I am planning on your lemon elderflower cake for the top tier and cranberry orange for bottom tier. Is there a frosting you would recommend that would work well for both of these cakes since I want them to match since they will be tiered together. I’m also hoping there is one that would freeze well and stable enough to do a two tiered cake with. My sister is also making your Ferrero Rocher cake for the “grooms cake.” We will have tons of cake for just a few of us but we are excited to make it really special since they never had a wedding. Thanks so much for your amazing recipes!!!
Olivia says
Hi Rebecca! 50 years, amazing! How exciting. I think either of the frostings would go great with either cake. If you were to do the Swiss meringue from the elderflower cake, I would probably leave the elderflower out of the frosting so it is a plain vanilla and would go well with both. That being said, I would probably do the cream cheese frosting. It would be so delicious with either cake! Cream cheese frosting is softer though, and a bit harder to work with, but if the tiers are properly supported you should have no issue. All of the cakes will freeze well. Let me know how they turn out!
Rebecca says
Hi Olivia! Thanks so much for your response! I will definitely go with the cream cheese icing then and will likely make it first to make sure I can decorated with it. Would you leave the orange zest out too on the cranberry cake or do you think it would be lacking without it?
Olivia says
Oh, yes, sorry. I would leave out the zest and just make a plain frosting 🙂
Pearl says
Hi Liv,
Can I frost this cake with German buttercream? If yes, what do I need to keep in mind?
Also, is it safe to use SMBC on baby shower cake if I’m not using a candy thermometer?
Thank you
Olivia says
Hi Pearl! German buttercream would be totally fine, no special changes for it. Regarding SMBC, I can’t say for sure regarding the safety of that.
Jessica says
This was so delicious and a complete hit! Totally recommend. I have a BUNCH of left over buttercream though (I didnt use enough between layers). I put it in fridge, how long is it good for?
Olivia says
Hi Jessica! So happy you liked it! The buttercream will last in the fridge for about a week or so, but you can also freeze it for up to 3 months. I like to wrap it in plastic wrap and stick it in a freezer bag. Be sure to bring to room temp and rewhip before using again.
Yasmin says
Brilliant and keeps very well! Made another straight away 🙂
Olivia says
Hi Yasmin! So happy to hear you liked it 🙂
Nienke says
This looks lovely, will make it for my son’s birthday! Can I make the cake layer one day in advance?
Olivia says
Hi Nienke! Yes, you can bake the cakes in advance. If only one day, you can leave them on the counter, covered. Otherwise you can wrap them in plastic wrap and freeze.
Tyler says
I made this cake, but used frozen cranberries in the batter and I didn’t thaw them first. It didn’t rise that well. Maybe it would have been better to use fresh? Or maybe it was something else.
Olivia says
Hi Tyler! Did you use three 8″ pans? The layers aren’t very tall and don’t rise a ton — they should be about 1-1.5″ tall or so. But do make sure your baking powder is fresh and that you don’t overmix the cake batter as well.
Tyler Baker says
It was the baking powder. Expired!. Thanks!
Marianne says
How do you get your cranberries to look so shiny that you place on top of your cake? Tks!
Olivia says
Hi Marianne! They actually came that way 😮 It was a bag of Ocean Spray cranberries.
Marianne says
Thanks Olivia, I made this cake today and my house smells amazing. I doubled the recipe and used 1 1/2 the batter in the tube pan to make the cake higher. Next time I will use the whole double batch in one tube pan, I like a high cake for presentation. I did not do layers. Great recipe!
Olivia says
So happy you liked it! 🙂
Naimah says
Hi there Olivia just wondering if i can use cranberries from the bag i have 2 bags of cranberries ( dried sweetened)& I’m trying to find ways to utilize them, would that feasible
Olivia says
Hi Naimah! I prefer to use fresh cranberries (not dried), but dried should work ok if you want to try it. They will have a different texture though. Be sure to toss them in flour before folding into the batter.
Marie says
I want to make this cake for a graduation this coming Saturday. Can cake four be used. Also can the reverse creaming be used. I always have a hard time figuring out how long to beat with the flour in batter. Can you give some advice. Thank you
Olivia says
Hi Marie! Yes, you can use cake flour and it should be fine. I haven’t tried this recipe using the reverse creaming method but you can give it a goi f that’s what you prefer. I add my flour in parts with the mixer running on low speed. I alternate the flour with streaming in the milk. I don’t wait for the flour to be completely incorporated, just mostly, especially at the very end. Sometimes I fold in the last little bits by hand. I hope that helps!
Becky Butler says
Hello! This cake looks so yummy! Have you ever frozen it? How do the cranberries do post freeze?
I’d like to make this for my daughter’s wedding, so I need to make it a few weeks in advance as to not stress me out. I’ll frost it the day of.
Thank you!
Olivia says
Hi Becky! I think the cranberries should be fine, but you may want to bake a test layer and freeze it just to see if it’s acceptable for you.
Janet Thibodeaux says
Haven’t made this cake yet but I was wondering what it would taste like if I lightly brushed each layer with a little Grand Marnier? I will definitely have to try .
Janet
Olivia says
Hi Janet! I think that would be delicious!! I would recommend making a simple syrup and adding Grand Marnier to that, but brushing it straight on would work well too.
Lee says
I just made this cake & am so excited to have a slice. I used a mascarpone & creme cheese frosting and added a splash of orange liquor & orange zest. I made a cranberry glaze that I drizzled over it in a criss- cross design & made sugared cranberries & orange peel strips that I used in much the same way you did WOW!
This is not my first cake from you. I made the chocolate mint cake several times, (it’s very popular). Yum!
Thank You, Olivia, for inspiring me to stretch my creativity as a home baker & making me look like I know what I’m doing!
Lee
Olivia says
Hi Lee! Thanks so much for your sweet comment, you seriously made my day! I hope you love this cake as much as I do 🙂
Alexana says
Hello! I am excited to try baking this beautiful cake! As I’m reading, however, I’m surprised the recipe calls for whole, uncooked cranberries. Do they soften and cook enough in the cake mix? I would imagine they are rather tart. Do they sweeten? Thank you!
Olivia says
Hi Alexana! They do soften but retain a bit of tartness which I like. They pair well with the sweet frosting!
Jacquie says
I forgot to mention that I would do 2 layers instead of 3 in the 10″ pans
Brittany says
Made this recipe for our family Christmas and I swear this is the cake dreams are made of! Looking forward to making more of your recipes. Thank you Olivia!
Olivia says
Hi Brittany! So happy you liked it. Can’t wait to hear what you bake next 🙂
Jacquie says
Hi Olivia! So I’m planning make this cake for christmas as one of the desserts. I’d like make it in 10″ round pans. Do you think doubling the recipe would be too much or 1 1/2 enough? What about baking time?
Olivia says
Hi Jacquie! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html Based on this I would 1.5x the recipe. Since you’re only using 2 pans, there *might* be more batter than you need (but should be ok). Just don’t fill your pans more than 3/4 or so full (max). Baking time would vary depending on the thickness of the layers. I peek in the oven at about 25mins to see how they are looking. If they are golden give one a very gentle nudge. If there is any jiggle at all, close that oven back up and check again in 5mins. Repeat until the are done. I hope that helps!
Jacquie says
Thanks for the link and all the info…it does help 🙂
Jacquie says
Hi Olivia! I am just finishing icing this cake. I sugared the cranberries and put some clementine slices on it. Taking it to a christmas music evening at our church tonight. It looks very pretty and can’t wait to taste it. I’ll try and send you a picture. Thanks as always for your recipes and I always get a chuckle or 2 when reading about your experience in each recipe
Olivia says
Hi Jacquie! Loved the pic, thanks for sending!! I hope everyone loved it 🙂
Scarlett says
Can i use chocolate frosting instead? 😊
Olivia says
Hi Scarlett! Yes, I think that would be fine!
Tony B says
Did you cut up the cranberries before you put them in or did you keep them whole?
Olivia says
Hi Tony! I kept them whole.
Jan says
Can I use less than 2 cups of butter in the cream cheese frosting with good results? It seems like an overload of butter.
Olivia says
Hi Jan! You can use less butter but it would affect the consistency of the frosting. I find that if there is more cream cheese than butter in a cream cheese frosting, it turns out too soft.
Kristen says
Love the green cake stand, do you recall where you bought it? Would love one
Olivia says
Hi Kristen! I got it at Homesense. It doesn’t have any labels or markings that would identify where it’s from beyond that 🙁
Krystal says
Could this be made into cupcakes? Sounds delicious!
Olivia says
Hi Krystal! Yes, that will work fine, you just need to reduce the baking time — start checking at 15mins or so.
lakhbir says
I made this yesterday to celebrate my nephew’s birthday.He just loved it.My entire family admired me a lot.This recipe made my day of life.
Olivia says
So happy to hear that you liked it! 🙂
Margaret A. Gunter says
I love your website. It has always been my dream to be a baker – a pastry chef. Your cakes are beautiful and beautifully decorated. I have subscribed to your site and am going to bake recipes off the bat. Keep up the great work. I’m getting ready to be 52 y/.o and it’ for me to go back to school. People like you keep me going.
BEST ALWAYS – I’ll keep following you!
Olivia says
Margaret you just totally made my DAY! This is the sweetest comment ever and I’m SO excited for you!! Please let me know which recipes you try and how you like them. Send pics too!!
Martha Rodriguez says
Se ve sorprendentemente deliciosa!!! Gracias. La haré para el cumpleaños de la mamá de mi esposo.
Olivia says
Thank you! I hope you like it 🙂
Martha Milagro Rodríguez says
Me encantan los pasteles de naranja y este con arándanos debe saber a gloria. Lo voy a preparar para el cumpleaños de la mamá de una amiga. Y qué bueno volver a tenerte con tus deliciosas recetas. Ya te estaba extrañando, pero recordé que todavía era tiempo de vacaciones.
Olivia says
Aww, thank you Martha!! I did take a bit of a break over the holidays — I’m glad you missed me! 🙂 I hope you like this one. xo
Samiyah says
I can not wait to try this. t think it will be the cake I christen my new kitchen in my new apartment with. Many thnks
Olivia says
I hope you like it!
Sharon says
Olivia, I made this scrumptious cake
at Christmas and it is as fabulous tasting
as it looks! When my son prepared the icing,
he put in orange liqueur, which took it over
the top. Yummy!
Olivia says
Thanks Sharon! So happy to hear that you liked it 🙂