Name: Cranberry Orange Holiday Cake
Prep time: 30 min
Cook time: 35 min
Total time: 2 h 5 min
Cuisine: American
Ingredients: Holiday Cake; 3 cups all-purpose flour; 1 tablespoon baking powder; ½ teaspoon salt; 1 cup unsalted butter, room temperature; 2 cups sugar; 4 eggs, room temperature; 2 teaspoons vanilla extract; 1 cup milk, room temperature; 2 ½ cups fresh or frozen cranberries; Zest of one orange; Orange Cream Cheese Frosting; 18 ounces cream cheese, room temperature; 1 cup unsalted butter, room temperature; 3 teaspoons vanilla extract; 1 ¼ cups packed brown sugar; 1 ½ tablespoons Grand Marnier or orange juice; 3 ¼ cups powdered sugar; Sugared Cranberries; 2 cups granulated sugar, divided; 12 ounces fresh cranberries

Why You’ll Love This Recipe

This cake is the definition of holiday cheer in dessert form. The cranberries add a burst of tartness, the orange zest brightens every bite, and the rich cream cheese frosting ties it all together with a hint of citrus. The sugared cranberries not only taste incredible but also add an elegant, frosted look. It’s a recipe that’s both beautiful to serve and irresistible to eat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Holiday Cake

3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup unsalted butter, room temperature
2 cups sugar
4 eggs, room temperature
2 teaspoons vanilla extract
1 cup milk, room temperature
2 ½ cups fresh or frozen cranberries
Zest of one orange

Orange Cream Cheese Frosting

18 ounces cream cheese, room temperature
1 cup unsalted butter, room temperature
3 teaspoons vanilla extract
1 ¼ cups packed brown sugar
1 ½ tablespoons Grand Marnier or orange juice
3 ¼ cups powdered sugar

Sugared Cranberries

2 cups granulated sugar, divided
12 ounces fresh cranberries

Directions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
Fold in cranberries and orange zest.
Divide batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
To make the frosting: Beat cream cheese and butter until smooth. Mix in vanilla, brown sugar, and Grand Marnier or orange juice. Gradually add powdered sugar and beat until fluffy.
For sugared cranberries: In a small saucepan, make a simple syrup with ½ cup sugar and ½ cup water. Heat until sugar dissolves. Toss cranberries in syrup, then roll in remaining sugar. Let dry on a wire rack until sparkling.
Frost cooled cake layers with cream cheese frosting. Garnish with sugared cranberries before serving.

Servings and timing

This recipe makes 12–14 servings.
Prep time: 30 minutes
Cook time: 35 minutes
Cooling and decorating time: 1 hour
Total time: 2 hours 5 minutes

Variations

Citrus Twist: Add lemon or lime zest for a different flavor profile.
Nutty Addition: Fold in chopped pecans or walnuts for crunch.
Simple Glaze: Skip the frosting and drizzle with an orange glaze for a lighter cake.
Bundt Style: Bake the cake in a bundt pan and top with sugared cranberries for a rustic presentation.
White Chocolate Accent: Stir in white chocolate chips for extra sweetness.

Storage/Reheating

Store the frosted cake in the refrigerator, covered, for up to 4 days. Allow it to come to room temperature before serving for the best texture. The unfrosted cake layers can be wrapped and frozen for up to 2 months. Sugared cranberries are best enjoyed within 2 days and should be stored uncovered at room temperature.

FAQs

Can I use dried cranberries instead of fresh?

Yes, but reduce the amount to about 1 ½ cups and soak them in orange juice for extra flavor.

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance and frost before serving.

Do I have to use Grand Marnier in the frosting?

No, orange juice is a perfect non-alcoholic substitute.

How do I keep the cranberries from sinking in the cake?

Toss them lightly in flour before folding them into the batter.

Can I bake this as cupcakes?

Yes, this recipe makes about 24 cupcakes. Adjust baking time to 18–20 minutes.

Can I freeze the frosted cake?

It’s best to freeze unfrosted layers. Frosting may separate when thawed.

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe.

Do sugared cranberries need refrigeration?

No, refrigeration can cause them to weep. Store them at room temperature.

What type of milk works best?

Whole milk is ideal, but 2% can also be used. Avoid skim milk for best texture.

Can I make this without a stand mixer?

Yes, a hand mixer works well, though mixing times may be slightly longer.

Conclusion

Cranberry orange holiday cake is a festive, flavorful dessert that captures the essence of the season. With its moist cake, tangy cranberries, citrus-kissed frosting, and sparkling sugared cranberry garnish, it’s as stunning to look at as it is to eat. Perfect for special gatherings, this cake is sure to become a holiday favorite year after year.