My cranberry orange cake is full of fresh orange flavor, studded with juicy fresh cranberries, and topped with a decadent cream cheese frosting. Ready in 30 minutes, and you only need one bowl!

When the holidays roll around, my friends like to remind me that I need to outdo last year’s dessert (the pressure is real). Since I’m a people-pleaser, I always oblige- and this cranberry orange cake has officially become my new favorite.

Cranberries and orange are one of my favorite flavor pairings (hello cranberry orange oatmeal cookies), and they really shine in this cake. I tested a few versions to make sure it stayed moist and fluffy (cranberries can dry out a batter fast!), and landed on this one. It’s essentially a richer, fluffier spin on my orange cake, just without the eggs and with fresh cranberries folded in. 

It comes together in one bowl, tastes like a bakery-style holiday cake, and makes my kitchen smell incredible (my partner wants to bottle the scent). The fact that it bakes in just 30 minutes is, well, the icing on the cake (pun absolutely intended). 

Cranberry orange cake recipe highlights

• An easy dessert. Baking this cake is no different than a simple yellow cake, but with a few extra ingredients, it’s in a league of its own. 
• Pantry staples only. No eggs, no butter, and no milk needed. You can even use a store-bought frosting.

Key Ingredients

Here are the main ingredients for this orange cranberry cake, along with my kitchen notes. The full list with measurements is in the recipe card below.

• All-purpose flour. Sift your flour very well to ensure there are no clumps. See my tips below for a gluten-free option. 
• Sugar. I used white sugar, but you can also use brown sugar, coconut sugar, or a combination of them all. Be wary, though; using brown or coconut sugar will yield a darker cake. 
• Baking soda. Gives the cake some rise and fluffiness. It also reacts with the vinegar to hold the cake together (without needing any actual eggs). 
• Oil. For moisture and to bind the ingredients. I used vegetable oil, but any neutral-flavored oil will work. 
• Vanilla extract. Every good cake needs a touch of vanilla in it. 
• Vinegar. White or apple cider vinegar. Do not use red wine or rice malt vinegar, or else your cake will be inedible. 
• Orange juice. I prefer using freshly squeezed orange juice because it gives a strong, brighter flavor. If you can’t be bothered squeezing a few, 100% orange juice is fine to use.
• Cranberries. I typically use frozen cranberries, but when I find fresh ones, I do prefer those (they aren’t usually available until December!).
• Cream cheese frosting. I made my own with softened cream cheese, powdered sugar, and milk, but store-bought frosting will also work.

How to make an orange cranberry cake

Step 1- Make batter. In a large mixing bowl or stand mixer with a paddle attachment, combine the dry ingredients. Add in the wet ingredients and stir until combined. Fold through the cranberries. 

Step 2- Assemble. Pour the cake batter into three greased cake pans.

Step 3- Bake the cakes for 25-27 minutes or until a toothpick inserted comes out ‘just’ clean. 

Step 4- Cool and frost. Let the cake cool completely in the pan before transferring to a wire rack to frost.

Recipe tips and variations

• Don’t thaw frozen cranberries. Believe it or not, thawing frozen cranberries gives them a similar flavor and texture to dried cranberries, which will dry out the cake. Lightly fold the frozen berries directly into the cake batter.
• Coat the cranberries in a tablespoon of flour. So they don’t sink to the bottom of the pan as the cake bakes.
• Amplify the orange flavor. If you’re after a stronger orange flavor, swap the water for more orange juice and add orange zest.
• Garnish. When I want the cake to make a grand appearance, I’ll garnish it with sugared cranberries and candied orange slices.

Frequently asked questions

More holiday cake recipes

• Pumpkin cake
• Spice cake
• Hot chocolate cake
• Pumpkin spice cake