This delightful cranberry orange cake is a perfect blend of tart and sweet flavors, creating a moist and flavorful treat. The burst of cranberries combined with the citrusy zing of orange makes this cake a delightful addition to any gathering or a cozy evening at home.

Why You’ll Love This Recipe

The Cranberry Orange Cake is a wonderful dessert option that beautifully balances the tartness of fresh cranberries with the zesty citrus flavor of oranges. It’s an easy-to-make treat that’s perfect for any occasion, from holiday gatherings to everyday indulgences.


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

For the Icing:

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


  1. Preheat the oven to 350 degrees. Spray a bundt pan with cooking spray. Sprinkle the 2 tablespoons of sugar on the bottom of the pan. Sprinkle 1/4 cup of the cranberries on the bottom of the pan. Set aside.
  2. Cream together butter and sugar until the sugar turns a lemon color, about 4 – 5 minutes. Add eggs one at a time and mix in until incorporated.
  3. Add the orange juice and zest. Add the sour cream.
  4. When incorporated, add the flour, salt, and baking powder. When this is all mixed together, stir in the remaining 1 1/4 cups cranberries.
  5. Bake for 50 – 55 minutes until a tester comes out clean. Let the pan set for 5 minutes after you take the cake out of the oven. Turn over the cake onto a wire rack to cool.
  6. Mix up your glaze ingredients and spread on top and sides of the cake.

Notes from the Chef:
I have made this cake twice and want to ensure that the results are as delightful for you as they are for me. The cake in the picture was made using a smaller bundt pan, which is why it looks so tall. The cake will rise to the top of it and will also fall slightly as it cools. The amount is also enough to make it in a bread pan. The flour amount is correct. This makes a delicious cake with a tart cranberry flavor. When sprinkling the sugar around the pan, do not let a bunch of sugar be in one spot. Think of it like adding flour to a cake pan for releasing the cake.

Prep Time: 15 minutes
Cooking Time: 50-55 minutes
Total Time: 1 hour 10 minutes
Servings: 10-12
Kcal: 280 per serving


Store the Cranberry Orange Cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Recipe Tips

  • For an extra citrusy kick, consider adding a bit more orange zest to the cake batter.
  • If fresh cranberries are not available, frozen cranberries can be used as a substitute.
  • Ensure that the cake is completely cooled before applying the glaze to prevent it from melting.

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