Moist Cranberry Cake
Print Pin VideoThis 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.
IMPORTANT: 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
Note 1. If using a convection oven with a fan, bake at 160°C (320°F) as the fan speeds up baking.
Note 2. Gently folding helps avoid gluten formation, resulting in a softer cake. Mix only until the flour is just incorporated and the batter is uniform.
Nutrition
Calories: 262kcal | Carbohydrates: 31g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 157mg | Potassium: 63mg | Fiber: 1g | Sugar: 16g | Vitamin A: 297IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 1mg
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.
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