Cranberry Orange Cake
Published on December 15, 2025
Quick Summary
This Cranberry Orange Cake is soft, moist, and bursting with bright citrus flavor and tart pops of fresh cranberries. Finished with a sweet orange glaze, it’s the perfect holiday dessert, easy to make, beautiful to serve, and always a crowd favorite.
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Pin ItThis Easy Cranberry Orange Cake Is the Perfect Holiday Dessert
Cranberry and orange are one of my favorite flavor combinations during the holidays. My cranberry orange bread has been a longtime favorite because it’s cozy, simple, and perfect for everyday baking.
When I’m looking for an easy holiday dessert instead, I love making this Cranberry Orange Cake, it has those same bright, festive flavors in a soft, sliceable cake that’s perfect for sharing.
The cake is wonderfully tender thanks to Greek yogurt, dotted with fresh tart cranberries, and brightened with orange zest. A sweet orange glaze drizzled on top adds just the right touch of citrusy sweetness, and no fancy decorating skills are required. It’s easy to make, no mixer needed, and versatile enough to serve for dessert, brunch, or alongside a cup of coffee.
If you’re looking for an easy holiday dessert that looks beautiful, tastes festive, and doesn’t require a lot of effort, this cranberry orange cake is always a great choice. I think it’s one you’ll find yourself making every December.
Ingredients (with Helpful Notes)
For the Cake
- Granulated sugar: Rubbing the sugar with orange zest enhances the citrus flavor.
- Orange zest: Use fresh zest; it gives the cake bright, natural orange flavor without being overpowering.
- Plain Greek yogurt: I like to use whole milk Greek yogurt. It makes the cake ultra moist; bring it to room temperature for the best texture.
- Oil: Any neutral oil works and keeps the cake tender for days.
- Eggs: Room temperature eggs mix in more easily and help the cake rise evenly.
- Vanilla extract: Adds warmth and depth.
- All-purpose flour: Spoon and level to avoid a dense cake.
- Baking powder: Ensures a nice, even rise.
- Fresh cranberries: Don’t thaw if using frozen; toss them into the batter cold.
For the Orange Glaze
- Confectioners’ sugar: Sift if yours is lumpy.
- Fresh orange juice: Fresh makes the glaze brighter and more flavorful.
- Melted unsalted butter: Adds richness and helps the glaze set beautifully.
- Orange zest: Reinforces the citrus flavor.
Tips for Making the Cake
- Use room temperature ingredients for best results.
- Line the cake pan with parchment to guarantee an easy release.
- Rub the sugar and orange zest together to release the oils and boost citrus flavor.
- Don’t overmix once the dry ingredients are added, this keeps the crumb soft and tender.
- Gently fold in the cranberries so they stay whole and evenly distributed.
- Let the cake cool completely before glazing so the glaze doesn’t melt or soak in.
- For a thicker glaze, add more confectioners’ sugar; for a thinner glaze, add a splash more juice.
How to Store
- Room Temperature: Store covered for 2 to 3 days.
- Freezer: Wrap the entire cake in plastic wrap and foil and freeze. You can also freeze individual slices, wrap in plastic wrap and store in a freezer bag or freezer container. Freeze for up to 2 months. Thaw at room temperature before serving.
Cranberry Orange Cake
Ingredients
For the cake:
- 1 cup granulated sugar
- 1 tablespoon orange zest
- 1 cup plain whole milk Greek yogurt, at room temperature
- 1/2 cup oil (avocado, canola, vegetable, or olive oil)
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups fresh cranberries
For the orange glaze:
- 1 cup confectioner’s sugar
- 3 tablespoons fresh orange juice
- 1 tablespoon melted unsalted butter
- 1/2 teaspoon orange zest
Instructions
- Preheat the oven to 350°F. Grease a 9-inch round cake pan with cooking spray. Line the bottom with a round of parchment paper and lightly spray again.
- In a large bowl, add the granulated sugar and orange zest. Rub together with your fingers until fragrant.
- Add the Greek yogurt, oil, eggs, and vanilla. Whisk together until well combined.
- Add the flour, baking powder, and salt use a spatula to stir until just combined. Don’t over mix.
- Gently fold in the cranberries.
- Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let cool in the pan for 15 minutes. Turn the cake out onto a wire rack, remove the parchment from the bottom, then flip it right-side up and let cool completely.
- While the cake is cooling, make the glaze. In a medium bowl, whisk together the confectioner’s sugar, orange juice, melted butter, and orange zest. Whisk until you have a smooth and pourable consistency.
- Drizzle the glaze over the cooled cake. Let the glaze set up. Cut into slices and serve.
Notes
Nutrition
Have you tried this recipe?
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