Orange Cranberry Cake

Orange cranberry cake has a moist and flavorful crumb. With orange zest, cranberries {use fresh or frozen} and a cream cheese orange juice glaze, this cake is sure to brighten your Christmas and holiday baking!

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I'm always up for a slice of cake! Especially when it's one that is easy to make. No layers, no fancy decorating. Just a simple cake that can be a breakfast cake {my favorite!}, dessert cake or afternoon snack cake.

This orange cranberry cake bakes up dense {like a pound cake}. The texture is rich, buttery and incredibly moist, like my blueberry ricotta cake. So whether you bake this for the Thanksgiving holiday, during the Christmas season or just because I know you're going to love it.

For more sweet and tart cranberry recipes be sure to check out my orange cranberry oatmeal cookies, orange cranberry sugar cookie bars , lemon cranberry bars or white chocolate cranberry tart.

why you will love this Italian inspired pound cake

• Flavor ~ a nice balance of sweet and tart with bright seasonal flavors.
• Moist crumb ~ the addition of ricotta cheese adds lovely moisture to this ricotta cake.
• Quick and easy ~ the batter mixes up quickly and the cake gets baked in a loaf pan. Drizzle the orange glaze with cream cheese over the top for easy decorating.

ingredients needed

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• All-purpose flour ~ brings structure to the cake. Cake flour can be used, see the recipe card for how to substitute it. I have not tested this loaf recipe with gluten free flour, but suspect using a 1 to 1 baking flour substitute should work.
• Cornstarch ~ adds softness to the crumb. Leave it out if using cake flour.
• Baking powder ~ adds some lift to the cake.
• Kosher salt ~ helps to balance the flavors.
• Granulated sugar ~ adds sweetness and structure.
• Orange zest ~ brings orange flavor to the cake. I use the zest of one orange. You can then juice the orange for the orange glaze. The orange zest can be substituted with lemon.
• Ricotta cheese ~ use whole milk ricotta at room temperature. Brings moisture and tenderness to the cake.
• Butter ~ I use unsalted butter. I like my butter to be on the softer side of room temperature for cakes so I pull it out at least two hours prior to baking. If you only have salted butter, omit the kosher salt.
• Eggs ~ three large eggs are needed. They should also be at room temperature so pull them out with the butter and ricotta.
• Vanilla ~ adds flavor.
• Almond extract ~ almond extract brings just a little something special to the orange cranberry cake. If you don't like almond or don't have it, just substitute with an equal amount of vanilla.
• Cranberries ~ this recipe was tested with both fresh cranberries and frozen cranberries. Either works. If using frozen cranberries do not thaw them first.
• Confectioners' sugar, cream cheese, orange juice {not shown} ~ a simple icing with cream cheese and orange juice for drizzling over the cooled cake. Makes decorating super easy!

how to make this orange cranberry ricotta cake

This orange cranberry cake is quite similar to my ricotta bundt cake. I tested it with a few different methods and found this one baked up how I wanted it to.

Don't be alarmed if your batter looks clumpy! When I creamed the batter in a more traditional manner for a fluffy batter, the cake kept sinking on me.

Start by preheating the oven to 350°F and position the rack to the center of the oven.  Line a 9x5 loaf pan with parchment paper and set aside.

Then sift together the dry ingredients. You will save aside a little bit of flour to toss with the cranberries.

In a stand mixer fitted with the paddle attachment, cream together the butter, ricotta, sugar and orange zest.  The mixture may look a little curdled at this point and have some some chunks of butter, but don’t let it worry you!

Now beat in the eggs, one at a time, scraping up and down the bowl after each addition.  Add the almond and vanilla extract. Again, the mixture may look very curdled or clumpy at this point.

Next add the flour mixture. 

Take the couple tablespoons of flour that you held aside and toss it with the cranberries; then gently fold in the cranberries to the batter. Pour the batter into the prepared loaf pan and drop the pan on the counter a couple times to release any extra air.

Finally, place the cake into the oven to bake.

orange cream cheese glaze

This cake recipe is actually fantastic without the glaze. If icing isn't really your thing, just leave it off. Or if you only like a little glaze, feel free to make half the amount and just drizzle it over the top of the cake.

But, if you are #teamicingforlife like me, then be sure to add the orange glaze!

The easy icing recipe is made by mixing confectioners' sugar with cream cheese. Then adding fresh orange juice to thin it to a glaze consistency. If you really want the orange flavor to pop, add some more orange zest to the glaze.

tips for the best loaf cake

• Line your loaf pan with parchment paper to make removing from the pan easy.
• Room temperature ingredients blend together better. I usually pull my butter out at least two hours before baking a cake. For this recipe you'll also want to pull out the eggs and ricotta cheese ahead too.
• Once the orange cranberry cake has baked for 40 minutes, check to see how the top is browning. If desired, lightly tent a piece of foil over the top of the cake to keep it from over browning.
• Loaf cakes take a long time to bake. This cake usually takes between 50 - 65 minutes in my oven. BUT remember, your oven is different from mine and baking times will vary. The cake is done when a toothpick comes out clean or with just a few moist crumbs attached.
• Allow the cake to cool in the loaf pan for 15 minutes, then use the parchment paper to remove the cake from the pan. Set the cake on a wire cooling rack to cool completely.
• The cake should be cool before adding the orange cream cheese glaze.

can this cake be baked in different sizes?

Yes! You can bake this loaf recipe in a bundt pan or tube pan. The bake time will be a little shorter; around 40 minutes total.

I haven't tested this cake in a square or round baking pan, but it should work just fine. The bake time will also be reduced; I would check it at 30 minutes and adjust as needed.

how to store

Wrap any leftover cake or place in an airtight container and store at room temperature for up to 3 days.

Can I freeze this cake?

Yes, the cake also freezes well, with or without the glaze. If you know you are freezing the cake, I would wait to glaze it until you defrost it.

Wrap it tightly and store in an airtight container or zip-top bag in the freezer for up to two months. Allow to defrost at room temperature before serving.

Remember to snap a picture and tag me on Instagram if you make this Orange Cranberry Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more holiday recipes to make

• Coconut Jam Thumbprint Cookies
• Orange Sugar Cookies
• Peppermint Hot Cocoa Cookies
• Lemon Cranberry Bars
• Frosted Peppermint Brownies
• White Chocolate Cranberry Tart

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Cranberry Orange Cake

recipe created and tested by:

Tasia Harper

With orange zest, cranberries {use fresh or frozen} and a cream cheese orange juice glaze, this cake is sure to brighten your Christmas and holiday baking!

5 from 4 votes

I highly recommend using weight (metric) measurements when available for more accuracy and the best results.

Print Recipe rate this recipe Pin Recipe

Prep Time 20 minutes mins

Bake Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Cakes and Cupcakes

Cuisine American

Servings 10 -12 slices

Calories 390 kcal

Cook ModePrevent your screen from going dark

Please note

When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.

Ingredients

  

1x2x3x

orange cranberry cake

• ▢ 1 ⅓ cups all-purpose flour* 167g
• ▢ 3 tablespoons cornstarch* 24g
• ▢ 1 ½ teaspoons baking powder
• ▢ 1 teaspoon kosher salt
• ▢ ¾ cup unsalted butter room temperature 170g
• ▢ 1 ½ cups granulated sugar 300g
• ▢ 1 orange** zested and juiced
• ▢ 1 cup whole milk ricotta room temperature 220g
• ▢ 3 large eggs room temperature
• ▢ ½ teaspoon pure almond extract
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1 cup cranberries*** 100g

orange glaze

• ▢ 1 ½ cups confectioners’ sugar 180g
• ▢ 2 tablespoons cream cheese room temperature (28g)
• ▢ 1 - 3 tablespoons orange juice 15-45mL

garnish {if desired}

• ▢ Fresh cranberries
• ▢ Orange zest

Instructions

 

for the cake

• Preheat the oven to 350°F and position the rack to the center of the oven.  Line a 9x5 loaf pan with parchment paper and set aside.
• Once you've measured the flour (1 ⅓ cups/167g), take out a couple tablespoons and set them aside (you'll use it to toss with the cranberries). In a medium bowl, sift together the flour, cornstarch (3 tablespoons/24g), baking powder (1 ½ teaspoons) and kosher salt (1 teaspoon).  Set aside.
• In a stand mixer fitted with the paddle attachment, cream together the butter (¾ cup/170g), sugar (1 ½ cups/300g) orange zest and ricotta (1 cup/220g) for 2 minutes on medium speed (6 on a KitchenAid mixer).  The mixture may look a little curdled at this point and have some some chunks of butter, but don’t let it worry you!
• Scrape up and down the bowl and beat in the eggs (3 large), one at a time, scraping up and down the bowl after each addition.  Use speed 4 on your KitchenAid mixer and mix each egg until just combined, about 15-20 seconds per egg. Add the almond (½ teaspoon) and vanilla extract (1 teaspoon) and beat another 30 seconds. Again, the mixture may look very curdled or clumpy at this point.
• Scrape up and down the bowl and add the flour mixture.  Mix on low until just a few streaks of flour remain, scrape the bowl again and mix the batter on medium for 30 seconds. Take the couple tablespoons of flour that you held aside and toss it with the cranberries (1 cup/100g); then gently fold in the cranberries to the batter.
• Pour the batter into the prepared loaf pan and drop the pan on the counter a couple times to release any extra air.
• Bake for 15 minutes, then turn the pan 180° and reduce the oven temperature to 325°F and continue baking until the edges begin to brown and pull away from the pan and a cake tester comes out with just a few moist crumbs, about 40-50 minutes more. Check the cake at the 40 minute mark and lightly tent with aluminum foil if it's browning more than you'd like.
• Remove the cake from the oven and allow it to sit in the pan on a wire cooling rack for 15 minutes. Then use the parchment paper to remove the cake from the pan and allow the cake to cool completely on a metal cooling rack.  

for the orange cream cheese glaze

• Place confectioners’ sugar (1 ½ cups/180g) in a bowl and add the cream cheese (2 tablespoons/28g). Do your best to mix the cream cheese evenly into the confectioners' sugar. Then add the freshly squeezed orange juice, starting with 1 tablespoon, and stir until a thick glaze is formed.  Add a teaspoon of juice at a time if the glaze is too thick, but you don’t want a super runny glaze.  Spoon it over the cooled cake.  Garnish with orange zest and fresh (or sugared) cranberries, if desired.

Notes

*You can substitute the all-purpose flour and cornstarch with 1 ½ cups cake flour.

**Any type of orange can be used. Lemon can also be substituted.

***Fresh or frozen cranberries can be used. If using frozen cranberries, do not thaw before adding them.

If you don't like or don't have almond extract, you can substitute it with an equal amount of vanilla.

You can also bake this loaf recipe in a bundt pan or tube pan. The bake time will be a little shorter; around 40 minutes total.

Wrap any leftover cake or place in an airtight container and store at room temperature for up to 3 days.

The cake also freezes well, with or without the glaze. (If you know you are freezing the cake, I would wait to glaze it until you defrost it). Wrap it tightly and store in an airtight container or zip-top bag in the freezer for up to two months. Allow to defrost at room temperature before serving.

Recipe lightly adapted in ingredients and method from the late Gina DePalma's cookbook, Dolce Italiano

Nutrition

Serving: 1 sliceCalories: 390kcalCarbohydrates: 56gProtein: 6gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 6gCholesterol: 90mgSodium: 211mgFiber: 1gSugar: 41g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

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