Home » Cakes & Pies » Cranberry Orange Butter Cake

Cranberry Orange Butter Cake

This classic pairing of orange and cranberries is delightful in this Cranberry Orange Butter CakeIt begins with a dense creamy butter cake which owes part of its sweetness to the condensed milk in the batter. A splash of vanilla and orange add a pop of flavor. Fresh tart cranberries are gently folded into the batter with freshly grated orange zest to complete the flavor profile. After cooling the cake, a creamy citrus glaze is drizzled on top with a sprinkle of fresh orange zest. One piece is never enough.

Cranberry Orange Butter Cake

Easy Cranberry Orange Butter Cake Recipe

I could literally skip for joy when I see fresh cranberries show-up in the produce section of my local market. I can neither confirm or deny if that has ever actually happened. Perhaps it’s the cranberry flavor which I do sincerely love, or the fact that it’s associated with the holiday season and all the baking, entertaining and fun times with friends and family that are sure to come. Combine that with my love of butter cakes and this cranberry orange sensation was bound to happen. How to make easy Cranberry Orange Cake Recipe:

  • Flour – All purpose flour works perfectly.
  • Leavening – Baking powder, salt and large eggs give the cake it’s rise.
  • Cranberries – Fresh cranberries should be rinsed, dried and picked over prior to adding to the batter. Remove any with blemishes or soft.
  • Milk – The texture of this cake is dense due to using sweetened condensed milk in the batter.
  • Orange – Fresh orange juice is needed for the glaze and freshly grated orange zest to give the batter a pop of citrus flavor.
  • Orange Extract – Orange extract has a more concentrated flavor than fresh juice. It cements the flavor of this scratch made cake.
  • Glaze – Powdered sugar, orange juice, orange zest and heavy cream will give the glaze more body than using OJ alone. I also like to add orange extract to concentrate the flavor.
Cranberry Orange Butter Cake

How to Make the Best Cranberry Orange Butter Cake Recipe

The sweet butter cake batter while glorious all on it’s own, is balanced beautifully by the tartness of the cranberries. It’s worth every single calorie that comes with it.

  • Ingredients you’ll need to make homemade Cranberry Orange Butter Cake: All purpose flour, baking powder, salt, granulated sugar, butter, vanilla extract, orange extract, fresh cranberries, orange zest, sweetened condensed milk and large eggs.
  • To make the creamy glaze you’ll need: Heavy cream, powdered sugar, orange juice, orange zest and orange extract for extra punch of flavor.
  • Kitchen gadgets you’ll need: A stand mixer or a hand mixer, a large bowl, a medium bowl, a whisk, measuring cups and spoons, a citrus zester and a bundt pan.
  • The purpose of adding orange extract to the cake batter and the glaze is to give it a more intense citrus flavor.
  • It’s important to toss the cranberries with a small amount of flour to help prevent them from sinking to the bottom of the cake batter. It’ doesn’t mean that some won’t, but they are more  equally distributed when doing this step.
  • This cake with a creamy orange glaze but if preferred, you can simply dust with powdered sugar and call it a day.
  • I typically bake my butter cakes in a springform pan and then serve them cut into wedges as a single layer cake. That said, this cranberry orange butter cake texture is slightly different due to the amount of cranberries and added liquid they release into the batter while baking and I find that it bakes more evenly in a bundt pan.
  • Store leftover Cranberry Orange Butter Cake chilled in the refrigerator for up to 4 days.
  • You can also freeze this cake for up to 2 months. When freezing, I recommend waiting to glaze the cake after thawing.
Cranberry Orange Butter Cake

More Cranberry Dessert Recipes to Make

This homemade Christmas cranberry cake is bound to be the crowning jewel of your holiday dessert table. More cranberry dessert recipes you may also like to try:

Cranberry Orange Butter Cake

Thanks for visiting come back soon!

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

Cranberry Orange Butter Cake

Prep Time20 minutes
Cook Time40 minutes
Cooling time4 hours
Course: Cake, Dessert
Cuisine: American
Keyword: cranberry-cake, cranberry-cake-recipes, cranberry-orange-butter-cake
Servings: 16 pieces
Calories: 396kcal
Author: Melissa Sperka


  • 1 cup butter softened (2 sticks)
  • 1⅓ cup granulated sugar
  • 1 Tbsp pure vanilla extract
  • 1 tsp pure orange extract
  • 4 large eggs
  • 2 1/2 cups all-purpose flour plus 2 Tbsp divided
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 14 oz can sweetened condensed milk
  • 12 oz fresh cranberries rinsed, dried and picked over
  • 2 Tbsp fresh orange zest
  • Glaze:
  • 1 1/2 cup powdered sugar
  • 1/4 cup heavy cream
  • 1 tsp pure orange extract
  • Juice from zested orange to thin
  • Fresh orange zest for garnishing


  • Preheat the oven to 350°F. Butter and flour a Bundt pan or spray liberally with baking spray. Set aside.
  • Using an electric mixer cream together the butter, sugar, vanilla and orange extracts. Beat for 3 minutes on medium-high speed stopping to scrape the sides of the bowl periodically.
  • Add the eggs one at a time beating well after each addition.
  • In a separate bowl, sift together the 2 1/2 cups flour, baking powder and salt.
  • Lower the speed of the mixer and add the sifted dry ingredients alternately with the sweetened condensed milk beginning and ending with flour.
  • After all has been added beat for 30-45 seconds.
  • In a bowl toss the cranberries with 2 Tbsp flour.
  • Use a large spoon or spatula to fold the cranberries and orange zest into the batter until evenly distributed. Pour evenly into Bundt pan. Bounce to settle the batter..
  • Place into the oven and bake for 1 hour or until a toothpick inserted into the center comes back clean. Check at 40 minutes and lay a piece of aluminum foil on top to prevent over browning, if needed.
  • Cool in the pan for 15 minutes then carefully invert onto a cooling rack.Cool completely.
  • To glaze, mix together the powdered sugar, heavy cream, orange extract and enough orange juice to thin to drizzling consistency. Drizzle over cooled cake.
  • Garnish with additional orange zest. Store chilled until serving.


Serving: 1serving | Calories: 396kcal | Carbohydrates: 60g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 180mg | Potassium: 116mg | Fiber: 2g | Sugar: 29g | Vitamin A: 493IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. Hi! So my cake came out way to wet. When I stuck the toothpick in it came out clean so it was baked all the way through. I’m not sure what happened. I used fresh cranberries. A 12oz bag like directed. Help!

    1. I’m not certain why you would get a clean toothpick but, then, it was underbaked in places? A couple of things could be a factor. One is, the batter may not have been mixed thoroughly. Another is uneven heat. An oven that runs too hot, can cause a cake to bake unevenly. You may want turn the cake to see if it helps. This cake is made with fresh cranberries but, if they all clump together and aren’t evenly distributed in the batter, it could be an issue.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating