Print Friendly, PDF & Email

Indulge your taste buds in a delightful symphony of flavors with our Cranberry Orange Cake. This recipe is a harmonious blend of zesty oranges and tart cranberries, resulting in a moist, tender cake that’s sure to become a family favorite. The citrusy notes from fresh orange zest and juice perfectly complement the burst of flavor from plump cranberries, creating a dessert that’s as beautiful as it is delicious. Baking this cake is an invitation to your kitchen for a fragrant journey, and with a luscious icing drizzle to finish, it’s the ultimate treat for any occasion. Whether you’re a seasoned baker or a novice, this recipe is sure to deliver a scrumptious, picture-perfect cake every time.


  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 1 cup granulated sugar
  • 3 large eggs
  • Zest of one orange (about 1 tablespoon)
  • Juice of one orange
  • 1/2 cup unsalted butter
  • 2 tablespoons granulated sugar
  • 1 1/2 cups fresh cranberries

For the Icing:

  • 1 cup powdered sugar
  • 2-3 tablespoons water, milk, or orange juice


  1. Preheat your oven to 350 degrees Fahrenheit and generously grease a bundt pan with cooking spray. Sprinkle the 2 tablespoons of sugar evenly on the bottom of the pan, followed by 1/4 cup of cranberries. Set the pan aside.
  2. In a mixing bowl, cream together the butter and 1 cup of granulated sugar until the sugar turns a pale lemon color, which should take about 4-5 minutes. Add the eggs one at a time, mixing until fully incorporated.
  3. Mix in the orange juice, orange zest, and sour cream.
  4. Gradually add the flour, salt, and baking powder, mixing until all the ingredients are well combined. Gently stir in the remaining 1 1/4 cups of cranberries.
  5. Pour the cake batter into the prepared bundt pan and spread it out evenly.
  6. Bake in the preheated oven for 50-55 minutes or until a toothpick or cake tester comes out clean when inserted into the cake.
  7. Allow the cake to rest in the pan for 5 minutes after removing it from the oven, then carefully invert the cake onto a wire rack to cool.

For the Icing:

  1. In a separate bowl, whisk together the powdered sugar and 2-3 tablespoons of your choice of liquid (water, milk, or orange juice). Adjust the liquid amount to reach your desired icing consistency.
  2. Once the cake has cooled, drizzle the icing over the top and sides of the cake.

Chef’s Notes:

  • The cake in the photo was made using a smaller bundt pan, creating a taller appearance, but an 8-cup bundt pan is recommended. The cake will rise to the top of it and may slightly settle as it cools. You can also use a bread pan if desired.
  • The specified amount of flour is correct, and it results in a delicious tart cranberry cake.
  • When sprinkling the sugar in the pan, distribute it evenly to aid in releasing the cake, similar to dusting with flour.

Leave a Reply

Your email address will not be published. Required fields are marked *


7 Up Pound Cake