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Cranberry Orange Butter Cake Recipe

Cranberry Orange Butter Cake

Course Cake, Dessert
Cuisine American
Keyword cranberry-cake, cranberry-cake-recipes, cranberry-orange-butter-cake
Prep Time 20 minutes
Cook Time 40 minutes
Cooling time 4 hours
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 ½ 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 ½ cup powdered sugar
  • ¼ 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 ½ 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