If you’re ready to brighten up your baking routine with a burst of fruity flavor and sunshine, this Cranberry Cake with Orange Glaze is your new baking obsession. Vibrant cranberries peek through a tender, buttery cake, while a shiny orange glaze adds just the right tangy sweetness. Not only is it a festive centerpiece for holidays, but it’s equally at home alongside a cup of coffee any time of year. The simple ingredients come together for a showstopping, crowd-pleasing result—inspiring “can I have the recipe?” requests every time.

Cranberry Cake with Orange Glaze Recipe - Recipe Image

Ingredients You’ll Need

This Cranberry Cake with Orange Glaze lets basic pantry staples shine, with each ingredient playing a delicious role. Fresh cranberries provide delightful tartness, while Greek yogurt, vanilla, and fresh orange juice work together to create a melt-in-your-mouth crumb. Here’s how each ingredient helps to build irresistible layers of flavor and texture.

Eggs: Whipping up the eggs with sugar forms the cake’s airy, tender base—don’t rush this part for the softest crumb!

Sugar: Mixed into both cake and glaze, sugar sweetens every bite and balances the tart cranberry pop.
All purpose flour: Sift for a light texture—perfect for suspending luscious cranberries in every slice.

Baking powder: Gives your Cranberry Cake with Orange Glaze that lovely lift and helps it bake up golden and fluffy.
Butter (softened): Brings rich flavor and moisture—make sure it’s soft for easy blending.

Greek yogurt (plain): Adds tang and moisture, keeping your cake extra tender without making it heavy.
Cranberries (fresh): The star ingredient! Their juicy, tart bursts make this cake a true celebration.
Vanilla extract: Rounds out the flavors and adds a fragrant warmth that pairs so well with orange and cranberry.

Juice of an orange: Freshly squeezed for the glaze, it gives a citrusy zing that’s pure magic atop the cake.
Extra sugar (for glaze): Melts with orange juice to create a sticky-sweet finish, plus optional to make decorative sugared cranberries.

How to Make Cranberry Cake with Orange Glaze

Step 1: Prep the Pan and Preheat

Start by setting your oven to 350°F (175°C) so it’s piping hot when your batter is ready. Next, grease and flour an 8-inch springform pan—this extra step ensures your Cranberry Cake with Orange Glaze pops free with a clean edge and zero sticking later!

Step 2: Coat the Cranberries

Toss the fresh cranberries with a little flour and set them aside. This easy trick helps suspend the berries evenly in the batter and keeps them from sinking, guaranteeing bright red fruit all throughout your cake.

Step 3: Whip the Eggs and Sugar

In a large bowl, combine the sugar and eggs. Beat with a mixer until the mixture becomes light, fluffy, and pale yellow—this aeration gives your cake that impossibly tender, melt-in-your-mouth texture everyone adores.

Step 4: Add the Dry Ingredients and Butter

Sift the all purpose flour with the baking powder to ensure there are no lumps. Gradually add these dry ingredients to your egg-sugar mixture, alternating with the softened butter. Mix just until everything comes together, and then gently stir in the Greek yogurt for extra creaminess.

Step 5: Fold in Cranberries and Vanilla

Add the flour-coated cranberries and vanilla extract to the batter, stirring just until the berries are distributed. Pour the thick, berry-studded batter evenly into your prepared tin—this is when your kitchen will start to smell absolutely amazing!

Step 6: Bake the Cake

Place the pan in the oven and bake for 50-60 minutes. Ovens can vary, so start checking at the 50-minute mark with a cake tester or skewer. It should come out clean—or with just a few crumbs—when your Cranberry Cake with Orange Glaze is perfectly done. Let it cool for about 15 minutes, then remove the pan’s side.

Step 7: Make the Orange Glaze

While your cake cools, combine 2 tablespoons sugar and the fresh orange juice in a small pot. Bring to a boil, then simmer for 6-7 minutes until slightly thick and syrupy. The warm citrus glaze is what sets this cake apart—don’t skip it!

Step 8: Decorate with Glazed or Sugared Cranberries (Optional)

For a sparkling touch, drop a few extra cranberries into the hot glaze for just a second, then set them on a silicone sheet or plate. For sugared cranberries, simply roll the glazed berries in sugar. They’re like tiny edible jewels that make your Cranberry Cake with Orange Glaze completely irresistible.

Step 9: Glaze the Cake

Pour or brush the warm orange glaze slowly over the cake while it’s still warm, letting it soak in. A plate under the cooling rack will catch any gorgeous drips—plus, you can sneak a taste!

Step 10: Serve and Decorate

Once cool, gently transfer your cake to a stand or serving plate. Decorate with your homemade glazed or sugared cranberries, and add a few orange leaves for an elegant, bakery-worthy finish.

How to Serve Cranberry Cake with Orange Glaze

Garnishes

Go all out with toppings! Glazed and sugared cranberries shimmer prettily, while delicate strips of orange zest or a handful of fresh mint leaves lend color and freshness. If you happen to have edible flowers, they transform your Cranberry Cake with Orange Glaze into a work of art.

Side Dishes

Serve slices with a dollop of softly whipped cream, a scoop of vanilla ice cream, or even a spoonful of Greek yogurt for breakfast. The tang of the cake plays up whatever creamy side you choose—perfect for a sweet brunch or a simple dessert.

Creative Ways to Present

Try mini versions baked in ramekins for individual treats, or cut your cake into dainty squares and serve on a pretty tiered stand for tea. For a holiday table, ring the base with fresh cranberries and citrus slices to make your Cranberry Cake with Orange Glaze the star of the show.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Cranberry Cake with Orange Glaze tightly in plastic wrap or transfer slices to an airtight container. It stays moist and flavorful at room temperature for up to two days. If your kitchen is warm, pop it in the fridge to keep it perfectly fresh.

Freezing

You’ll be happy to know this cake freezes beautifully! Let it cool completely, then wrap either whole or in individual slices in several layers of plastic wrap. Store in a freezer-safe container for up to three months. Add the orange glaze after thawing for best texture.

Reheating

To enjoy your Cranberry Cake with Orange Glaze warm, let slices thaw (if frozen) and zap in the microwave for 15-20 seconds. Or, reheat gently in a low oven (325°F) for 5-10 minutes—perfect for reviving that just-baked goodness.

FAQs

Can I use frozen cranberries instead of fresh?

Absolutely! If fresh cranberries aren’t in season, frozen ones work beautifully. There’s no need to thaw—just toss them in flour as you would with fresh, then fold them into the batter to prevent bleeding and sinking.

Is it possible to make this cake dairy-free?

Yes! Simply swap the butter for a dairy-free spread (like a plant-based butter) and use a non-dairy Greek-style yogurt. These substitutions still give your Cranberry Cake with Orange Glaze a luscious crumb and plenty of flavor.

Can I make the glaze ahead of time?

Definitely. Prepare the orange glaze up to a day ahead and keep it in an airtight jar at room temperature. Warm it briefly before pouring over your cake so it soaks in beautifully.

Why did my cranberries sink to the bottom?

Make sure to coat cranberries in flour before adding to the batter—this simple step prevents sinking. Also, try not to over-mix after adding the berries, so your batter stays thick and holds them in place.

What’s the best way to cut clean slices?

For neat, bakery-style slices, use a sharp, serrated knife—wiping it clean between each cut. Let the Cranberry Cake with Orange Glaze cool completely before slicing to prevent crumbling.

Final Thoughts

Sharing this Cranberry Cake with Orange Glaze feels like passing on a little happiness, and I can’t wait for you to try it. The balance of tart and sweet, with that zesty citrus glaze, is sure to brighten your table and your mood. Happy baking!