This moist cranberry cake is full of bright, zesty flavor! With tart cranberries and a pop of orange in a soft, buttery cake, it’s cozy, refreshing, and super easy to make. Perfect for the holidays or whenever you’re craving something sweet and tangy.
Why This Is the Best Cranberry Cake
If you’re looking for a cake that’s bright, buttery, and bursting with festive flavor, this cranberry cake is it! It’s the kind of dessert that feels special enough for the holidays but easy enough to whip up any day of the week. Here’s why I know you’ll love it:
Moist and Tender
This cake has the softest, most buttery crumb thanks to a mix of butter and oil (just like my vanilla cake and orange cake recipes!). The combination keeps it perfectly moist without feeling heavy, so every slice stays light and melt-in-your-mouth tender.
Balance of Tart and Sweet
The cranberries bring that pop of tartness that cuts through the sweetness just right, while the fresh orange juice and zest add a bright, citrusy kick (similar to my whole orange cake). It’s the perfect combo, sweet enough to feel indulgent but with that tangy freshness that keeps you going back for another bite.
Easy to Make
The batter for this recipe comes together quickly, and the sugar sprinkle on top gives it a gorgeous golden crust without any extra effort. Plus, it’s amazing without any frosting, so no extra effort required there!
How to Make Cranberry Cake
You can find the full list of ingredients for this recipe in the recipe card at the end of the blog post (for easy navigation, hit the ‘jump to recipe’ button at the top of the blog post). Here is a quick visual breakdown of the recipe (recipe video is also provided in the recipe card below).
Preheat oven to 180°C (350°F) conventional. Grease a 9×13-inch baking pan (I like to use my homemade cake release), then line the pan longways with parchment paper (this will make it easier to take the cake out when it’s done). Set the pan aside.
In a medium bowl, sift together flour, cornstarch, baking powder, and salt. Whisk until well combined, then set aside.
In a large mixing bowl, add butter, oil, sugar, and orange zest. Using an electric mixer (hand or stand mixer is fine) on medium speed, cream for 2 minutes until light and fluffy.
Add eggs one at a time, mixing on low speed and ensuring each egg is fully incorporated before adding the next.
Add in milk, orange juice, and vanilla, then mix on low speed until well combined. Scrape down your mixing attachments/beaters as the rest of the mixing will be done by hand.
Add the sifted dry ingredients from earlier to the wet mixture and use a spatula to gently fold until just combined. Be careful not to overmix.
Toss the cranberries (frozen or fresh cranberries are fine, but if using frozen berries do not let them thaw) in flour to prevent them from sinking. Discard any excess flour, then fold the cranberries gently into the batter until just combined.
Pour the batter into your prepared cake pan and spread it out evenly. Sprinkle white sugar over the top (this will create a thin, lightly caramelised crust as it bakes). Bake for 28–30 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs.
Allow the cake to cool in the pan for about 20 minutes to firm up slightly. Run a thin knife along the edges without parchment, then place a wire rack on top and carefully flip the cake out.
Once cooled, invert the cake again onto your serving platter so it’s right side up. Slice and enjoy!
How to Store Cranberry Cake
This cake stays super moist, so it keeps really well! Once it’s completely cool, store it in an airtight container at room temperature for up to 2 days, or in the fridge for a week. Just allow the cake to come to room temperature before serving.
You can also freeze it for up to 2 months. Just wrap any leftovers tightly in plastic wrap (to prevent freezer burn) and pop them into an airtight container or freezer bag. When you’re ready to enjoy it, thaw at room temperature.
Moist Cranberry Cake
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
- 2½ cups (300 g) all-purpose flour
- ¼ cup (30 g) cornstarch
- 2½ tsps baking powder
- ¾ tsp salt - only use ¼ tsp if using salted butter
- ¾ cup (170 g) unsalted butter - room temperature
- ½ cup (105 g) unflavoured vegetable oil - I use canola oil
- 1¼ cups (250 g) white granulated sugar
- 2½ tsps orange zest
- 3 large eggs - room temperature
- ½ cup (120 g) milk - room temperature
- ½ cup (115 g) fresh orange juice - freshly squeezed
- 1½ tsps vanilla extract/essence
- 2 cups (215 g) fresh or frozen cranberries - if using frozen, do not thaw
- 1½ tbsps all-purpose flour - for coating cranberries
- 1½ tbsps white granulated sugar - for sprinkling on top
Instructions
- Preheat oven to 180°C (350°F) conventional (see note 1 if using a convection oven with a fan). Grease a 9x13-inch baking pan (I like to use my homemade cake release), then line the pan longways with parchment paper (this will make it easier to take the cake out when it's done). Set the pan aside.
- In a medium bowl, sift together flour, cornstarch, baking powder, and salt. Whisk until well combined, then set aside.
- In a large mixing bowl, add butter, oil, sugar, and orange zest. Using a hand or stand mixer on medium speed, cream for 2 minutes until light and fluffy.
- Add eggs one at a time, mixing on low speed and ensuring each egg is fully incorporated before adding the next.
- Add in milk, orange juice, and vanilla, then mix on low speed until well combined. Scrape down your mixing attachments as the rest of the mixing will be done by hand.
- Add the sifted dry ingredients from earlier to the wet mixture and use a spatula to gently fold until just combined. Be careful not to overmix (see note 2).
- Toss the cranberries in flour to prevent them from sinking. Add the coated cranberries to the batter, discarding any excess flour, then fold gently into the batter until just combined.
- Pour the batter into your prepared pan and spread it out evenly. Sprinkle white sugar over the top (this will create a thin, lightly caramelised crust as it bakes). Bake for 28–30 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for about 20 minutes to firm up slightly. Run a thin knife along the edges without parchment, then place a wire rack on top and carefully flip the cake out.
- Once cooled, invert the cake again onto your serving plate so it’s right side up. Slice and enjoy!
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
