There’s just something magical about that perfect bite that hits all the right notes – sweet, tart, and just a little bit zesty. That’s exactly what you get with this incredible Cranberry Orange Cake with Glaze. It’s become my absolute go-to for holiday gatherings, but honestly? It’s so good, I find myself baking it on any day that needs a little sunshine. I first discovered just how special this combination could be on a dreary December afternoon. I’d grabbed a bag of bright red cranberries and some fragrant oranges, and on a whim, tossed them into a simple cake batter. The aroma that filled my kitchen was like instant joy, and that first slice? Pure perfection. The tartness of the berries balanced by the sweet citrusy oil from the orange zest and that beautiful, simple glaze just makes it sing. It’s proof that simple, fresh ingredients can turn a regular day into something truly memorable.
Why You’ll Love This Cranberry Orange Cake With Glaze
Oh, you’re going to adore this cake! Seriously, it hits all the right spots:
- The flavor combo is just dynamite – tart cranberries meet bright, sunny orange.
- It’s surprisingly easy to whip up, perfect even if you’re a bit rushed.
- It looks oh-so-fancy thanks to that drizzly glaze, but it’s totally doable!
- Plus, it’s a fantastic make-ahead dessert, which is a lifesaver during busy holiday times.
Gather Your Ingredients for Cranberry Orange Cake With Glaze
Alright, so to get this gorgeous Cranberry Orange Cake with Glaze going, you’ll want to gather a few things from your pantry and fridge. It’s actually a pretty straightforward list, and getting everything ready beforehand makes the actual baking super smooth. Trust me on this – having all your ingredients measured and prepped is half the battle!
First up, for the actual cake, we’re talking good old all-purpose flour, some baking powder and salt for lift and flavor, and plenty of softened unsalted butter to make it rich. Then, we’ll add both packed brown sugar and granulated sugar for that perfect sweetness, plus lots of fresh orange zest to really crank up the citrusy aroma. Five eggs, some full-fat sour cream and pure vanilla extract for moisture and depth, and then milk and a bit of fresh orange juice to bring it all together. Oh, and don’t forget the star cranberries! For the filling, it’s just a bit more brown sugar and some warm cinnamon. And for that dreamy glaze? Easy peasy: confectioners’ sugar and more fresh orange juice. You can find the full list with exact amounts right here!
Equipment Needed for Your Cranberry Orange Cake
To whip up this delightful Cranberry Orange Cake, you’ll need a few trusty kitchen tools to make the process as smooth as can be. Grab your big mixing bowls, a good handheld or stand mixer for that creamy batter, and of course, the star of the show, a 10-inch Bundt pan – it really makes the cake look so elegant! A small bowl for the filling and glaze, and a wire rack for cooling are also super helpful. Getting these ready makes baking a breeze!
Step-by-Step Guide to Making Cranberry Orange Cake
Okay, are you ready to bake up some serious deliciousness? Making this Cranberry Orange Cake is honestly more fun than complicated. It’s all about getting those flavors to really sing together. I like to think of my kitchen turning into a little citrus-scented wonderland when I’m making this. Just follow along, and you’ll see how easily this beautiful Bundt cake comes together. If you ever get stuck, remember, you can always check out more tips on Yummro’s vibrant recipes!
Preparing the Cake Batter
First things first, get that oven preheated to 350°F (177°C) and give your 10-inch Bundt pan a good grease-up. This is your foundation for a cake that slides right out like magic! In one big bowl, whisk together your flour, baking powder, and salt. Set that dry mix aside for its moment. Now, grab your mixer – it’s time to cream that softened butter with both the brown and granulated sugars, along with all that lovely orange zest. Beat it until it’s light and fluffy, about 3 minutes. Then, one by one, add your eggs, followed by the sour cream and vanilla extract. Don’t panic if it looks a little curdled – that’s totally normal and will all come together when the dry ingredients join the party. Just scrape down the bowl a few times to make sure everything’s incorporated.
Assembling and Baking Your Cranberry Orange Cake
Now for the fun part – bringing it all together! Add about half of your dry ingredients to the creamy butter mixture and give it a quick mix. Then, pour in the milk and fresh orange juice, and beat on medium until just combined. It’ll look a bit thicker now. Gently stir in the rest of the dry ingredients until no flour streaks remain. You want a thick but silky batter – don’t overmix! Before you pour it all into the pan, let’s make that yummy cinnamon-sugar filling. Just mix the 2/3 cup brown sugar and cinnamon in a small bowl. Pour about half of your cake batter into your prepared Bundt pan. Sprinkle that cinnamon-sugar mixture evenly over the top, making sure to keep it away from the edges a little. Then, pour the rest of the batter right over the filling. Pop it into the oven and bake for about 55 to 70 minutes. Because it’s a dense cake, it can take its time! The best way to check if it’s done is the toothpick test – a few moist crumbs clinging to it means it’s perfect. You don’t want it bone dry, just fully baked through.
Making and Applying the Orange Glaze
Almost there! Once your beautiful cake has cooled in the pan for a whole hour (I know, the waiting is the hardest part!) and then completely on the wire rack, it’s time for the grand finale: the glaze. In a small bowl, whisk together the confectioners’ sugar and about 3 tablespoons of fresh orange juice. If it seems too thick, just add a little more orange juice, a tablespoon at a time, until it’s nice and drizzle-able. If it gets too thin, add a bit more powdered sugar. Once your cake is totally cool, grab a spoon and drizzle that delicious glaze all over the top. Let it drip down the sides – it looks so inviting!
Tips for the Perfect Cranberry Orange Cake
Making this Cranberry Orange Cake is already pretty foolproof, but here are a few little tricks I’ve learned that really make it sing. First off, using good quality ingredients makes such a difference! Make sure your butter is truly softened – not melted, but soft enough that your finger leaves an indent easily. Same goes for the eggs, sour cream, milk, and orange juice; room temperature is your best friend here. This helps everything emulsify beautifully and gives you that gorgeous, tender crumb. Don’t be shy with the orange zest either – that’s where a ton of the flavor comes from! And when you’re mixing, be gentle once the flour goes in. Overmixing can make the cake anything but tender, and we definitely don’t want that. For a super beautiful presentation, make sure the cake is completely cool before you drizzle that lovely glaze. For more flavor insights, check out Yummro’s approach to flavor!
Make-Ahead and Storage Instructions
This Cranberry Orange Cake is a baker’s best friend because it’s fantastic for making ahead! Honestly, it tastes even better the next day after all those lovely flavors have had a chance to really mingle. You can bake it completely, let it cool, and then store it tightly covered at room temperature for up to 2 days. If you need it to last longer, pop it in the fridge for up to a week, but be sure to let it come back to room temp before serving so it’s nice and tender!
Frequently Asked Questions About Cranberry Orange Cake
Got questions about this delightful Cranberry Orange Cake? I’ve got answers! It’s a pretty forgiving recipe, but it’s always good to have a little extra guidance. If you’ve got a burning question not covered here, feel free to reach out on the contact page!
Can I substitute the cranberries?
While fresh cranberries really bring that signature tart pop, you could try using frozen ones (just don’t thaw them first!). For other berries, like raspberries, they’ll work too, but you might lose a bit of that classic holiday flavor. The cranberries are really key for that lovely sweet-tart balance!
Why is my cake dense?
Don’t worry, a dense texture is actually kind of the point for this Bundt cake—it’s meant to be rich and moist! It usually happens because of the combination of ingredients like butter, sour cream, and eggs. Just make sure you didn’t overmix after adding the flour, as that can sometimes make it even denser than intended!
How to get a smooth glaze?
Getting that perfectly smooth drizzle is easy! Start with your basic glaze ratio and add the orange juice very gradually, a tablespoon at a time. You want it pourable but not watery. If you accidentally add too much liquid, just whisk in a bit more confectioners’ sugar until you hit that ideal, silky consistency. Drizzle it when the cake is completely cool!
Estimated Nutritional Information
Okay, so here’s the scoop on the nutrition for our gorgeous Cranberry Orange Cake. Keep in mind these numbers are just an estimate, like a friendly ballpark figure! They can bounce around a little depending on the exact brands of ingredients you use and how you slice it. But overall, a slice (out of 12) generally comes in around 450-550 calories, with about 25-35g of fat, a few grams of protein, and a good dose of carbohydrates from all that deliciousness.
Share Your Cranberry Orange Cake Creations!
I absolutely LOVE seeing your baking adventures! If you’ve whipped up this Cranberry Orange Cake with Glaze, please, please share your photos and tell me all about it in the comments below. Did you add your own special twist? How did it disappear at your gathering? I can’t wait to hear from you and see your beautiful creations! You can read more about contributions like this from folks like those featured on yummro.com.
Cranberry Orange Cake With Glaze
Ingredients
Equipment
Method
- Preheat your oven to 350°F (177°C) and grease a 10-inch Bundt pan.
- In a large bowl, whisk together the flour, baking powder, and salt. Set this aside. In a separate bowl, use a mixer to beat the softened butter, brown sugar, granulated sugar, and orange zest until creamed, about 3 minutes. Add the eggs, sour cream, and vanilla extract. Beat on medium speed until combined. Scrape down the sides and bottom of the bowl as needed. The mixture may look curdled, but this is normal and will resolve when you add the dry ingredients.
- Add the dry ingredients to the wet ingredients. Pour in the milk and fresh orange juice. Beat on medium speed until the batter is completely combined. Stir in the cranberries. The batter should be thick yet silky.
- To make the filling, mix the 2/3 cup brown sugar and cinnamon together in a small bowl.
- Pour half of the cake batter evenly into the prepared Bundt pan. Sprinkle the cinnamon sugar mixture evenly over the batter, keeping it away from the edges to prevent sticking. Pour the remaining cake batter evenly over the filling.
- Bake for 55-70 minutes, or until a toothpick inserted into the cake comes out clean with a few moist crumbs. This cake is dense, so it may take longer than expected.
- Remove the cake from the oven and let it cool in the pan for 1 hour. Then, carefully invert the slightly cooled cake onto a wire rack or serving dish and allow it to cool completely.
- To make the glaze, whisk together the confectioners’ sugar and 3 tablespoons of orange juice. Add more orange juice, 1 tablespoon at a time, to reach your desired consistency. If the glaze is too thin, add more confectioners’ sugar. Drizzle the glaze over the cooled cake before serving.
Notes
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Layla Foster is an experienced food writer with a passion for crafting recipes that are vibrant, reliable, and deeply satisfying. With a strong background in home-cooking education and flavor development, Layla has built a trusted voice in the food space—empowering readers to cook with confidence, curiosity, and joy. Today, she proudly shares her work on yummro.com, where she develops flavorful, approachable recipes designed for everyday kitchens and real-world mealtime routines.
Layla’s culinary career began in local community kitchens and event catering, where she learned how to create dishes that were not only delicious, but also adaptable, scalable, and crowd-pleasing. Those early experiences revealed her natural talent for recipe creation and her love of teaching others. Determined to expand her impact, she transitioned into digital food media, producing step-by-step recipes, cooking guides, and inspired meal ideas for a growing online audience. Her approachable teaching style quickly gained attention, allowing her to turn her passion into a full-time career.
Over the years, Layla has collaborated with food startups, cooking instructors, and kitchenware brands to develop recipes and culinary content used by thousands of home cooks. Her recipes have been shared widely across cooking communities and featured in digital roundups for their clarity, balanced flavors, and consistent success. Layla is especially known for her ability to take classic favorites and give them a fresh, modern twist—while still keeping them simple, comforting, and achievable for busy home cooks.
