Name: Cranberry Orange Cake with Cream Cheese Buttercream Recipe
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 1/2 tsp baking powder; 1/2 tsp salt; 3/4 cup unsalted butter, room temperature; 1 Tbsp orange zest (from one large orange); 1 1/2 cups granulated sugar; 3 large eggs, room temperature; 1 tsp vanilla extract; 3/4 cup milk, room temperature; 1/2 cup freshly squeezed orange juice (from one large orange); 1 cup cranberries tossed in 1 Tbsp flour; 2 cups unsalted butter, room temperature; 1 Tbsp orange zest; 8 oz full-fat cream cheese, softened; 5 cups powdered sugar; 1 tsp vanilla extract; Fresh cranberries (for decoration); Orange slices (optional, for decoration); Thyme sprigs (optional, for decoration)

If you’re looking for a show-stopping dessert that’s bursting with bright flavors, you’ve got to try this Cranberry Orange Cake with Cream Cheese Buttercream Recipe. I absolutely love how the tangy cranberries and vibrant orange zest come together in a tender, moist cake layered with the creamiest, luscious buttercream. Whether it’s for a holiday gathering or a special occasion, this cake has become a favorite in my kitchen—and I promise, you’re going to want to make it again and again.

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Why You’ll Love This Recipe

Perfect Balance of Flavors: The tart cranberries and fresh orange zest create a bright, refreshing taste that’s not too sweet.
Moist & Tender Texture: The combination of milk and orange juice keeps the cake incredibly soft and moist.
Cream Cheese Buttercream Dream: The frosting is rich yet tangy, complementing the cake perfectly without overpowering it.
Versatile for Any Occasion: Dress it up with fresh cranberries and thyme sprigs, and it’s party-ready!

A tall, four-layer cake is covered smoothly with light cream-colored frosting that has subtle horizontal lines on the sides and a spiral swirl on top center. Around the top edge, there is a ring of fresh bright red and dark red cranberries mixed with small green herb sprigs and a few orange slices arranged evenly. The cake is placed on a white marbled surface on a transparent green glass cake stand. Nearby, a white bowl full of fresh red cranberries and a halved bright orange with a light blue cloth beneath it are visible. Photo taken with an iphone --ar 2:3 --v 7 - Cranberry Orange Cake with Cream Cheese Buttercream, holiday cranberry cake, orange dessert recipe, moist cranberry citrus cake, festive cake with cream cheese frosting

Ingredients You’ll Need

Each ingredient here plays a key role in delivering that classic tart-and-sweet combination. I always recommend using fresh oranges and fresh cranberries when you can—fresh zest and juice make all the difference in flavor!

Flat lay of fresh whole cranberries with their deep red color and glossy texture, bright orange halves and thin orange zest strips showing vibrant citrus peel, smooth cream cheese block in soft ivory tone, plump whole eggs with light beige shells, sprigs of fresh green thyme with delicate leaves, and a small mound of granulated sugar sparkling subtly, all beautifully arranged with natural spacing and contrast, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - Cranberry Orange Cake with Cream Cheese Buttercream, holiday cranberry cake, orange dessert recipe, moist cranberry citrus cake, festive cake with cream cheese frosting

All-purpose flour: I sift it lightly to avoid lumps and get a smooth batter every time.
Baking powder: This helps the cake rise beautifully without getting too dense.
Salt: Just a pinch enhances all the flavors.
Unsalted butter (room temperature): Softened butter creams up perfectly with sugar for a fluffy base.
Orange zest: Freshly grated from a large orange to pack in that citrus punch.
Granulated sugar: Helps sweeten and lighten the cake texture.
Eggs (room temperature): They bring richness and structure—taking them out of the fridge ahead of time helps them blend in smoothly.
Vanilla extract: Adds warmth and depth to the flavor profile.
Milk (room temperature): I like whole milk for a richer crumb.
Fresh squeezed orange juice: From the same orange as the zest for consistency and freshness.
Cranberries (coated in flour): Tossing cranberries in flour before folding prevents them from sinking to the bottom.
Cream cheese (full fat, softened): Crucial for that tangy, creamy buttercream you’re going to adore.
Powdered sugar: For a silky-smooth frosting texture.
Fresh cranberries, orange slices, thyme sprigs: For garnish—adds a festive and elegant touch.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Cranberry Orange Cake with Cream Cheese Buttercream Recipe just as is, but sometimes I like to play around a bit depending on the season or who I’m baking for. Don’t hesitate to try your own tweaks—this cake is honestly pretty forgiving!

Less Sweet Variation: For a lighter frosting, reduce powdered sugar by a cup and add a splash of orange juice to loosen the cream cheese buttercream.
Nutty Twist: Add some finely chopped toasted pecans or walnuts to the batter for extra crunch and flavor.
Gluten-Free Version: Substitute with your favorite gluten-free flour blend and add an extra ½ teaspoon of baking powder—results are fantastic!
Holiday Spice: Sprinkle in 1 teaspoon of cinnamon and ½ teaspoon of nutmeg to the batter for a warm seasonal touch.

How to Make Cranberry Orange Cake with Cream Cheese Buttercream Recipe

Step 1: Get Your Cake Batter Ready

Start by preheating your oven to 350°F. I like to grease and flour three 8-inch cake pans, then line the bottoms with parchment paper to make sure the layers come out perfectly without sticking or crumbling. Next, whisk together your all-purpose flour, baking powder, and salt in a bowl—this step is crucial for an even rise.

In your stand mixer fitted with a paddle attachment, beat the softened butter and orange zest until it’s smooth and aromatic. When I first tried zesting directly into the butter, the flavor popped so much more than just adding it in later! Next, add sugar and beat on medium-high until the mixture becomes pale and fluffy—this usually takes around 3 minutes, but don’t rush it. Then, add eggs one at a time, beating well after each addition and stir in the vanilla extract.

Now it’s time to incorporate the dry ingredients and liquids. Alternate adding the flour mixture with your room temperature milk and fresh orange juice, starting and ending with the flour. Make sure you fully mix each addition but avoid over-mixing to keep the cake tender. Finally, toss those fresh cranberries in a tablespoon of flour before folding them gently into your batter—this helps them stay suspended instead of sinking to the bottom of the cake.

Step 2: Baking the Cake Layers

Divide the batter evenly among your prepared cake pans. I use a kitchen scale for precision, but even estimating by eye works fine. Smooth the tops with a spatula, then pop them into the preheated oven. Bake for around 25 to 30 minutes, or until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs.

Here’s something I learned the hard way: don’t open the oven door too early or too often, or your layers might sink. Once done, let the cakes cool in the pans for about 10 minutes before turning them out onto wire racks to cool completely. Cooling is key, especially before you frost!

Step 3: Whip Up That Cream Cheese Buttercream

While the cakes cool, it’s time to make the star frosting. Beat the softened butter and orange zest until smooth and creamy. Adding zest directly to the frosting is such a nice touch—it sharpens the citrus profile even more than in the cake. Then add the softened cream cheese and continue beating until everything is silky and well combined.

Slowly add powdered sugar, about half a cup at a time, beating on medium-high speed until it’s fully incorporated. Finish with vanilla extract and then beat the frosting for an additional five minutes on medium-high. This extra beating lightens the frosting and gives it a fluffy texture that’s easy to spread. Finally, drop the speed to low and beat for 2 more minutes to smooth out any lumps.

Step 4: Assembling Your Masterpiece

Start by placing one cooled cake layer on your cake stand or serving plate. Slather on about a cup of cream cheese buttercream and spread evenly. Repeat with remaining layers. Then, apply a thin crumb coat all over the cake to trap any stray crumbs.

I always chill the crumb-coated cake for about 20 minutes in the fridge to firm it up before doing the final frosting. This little trick keeps your finish looking smooth and professional. Use a large offset spatula to frost the sides and top, creating nice swirls and texture. Lastly, adorn the top with fresh cranberries, a few bright orange slices, and some sprigs of fresh thyme if you have them handy—these garnishes deliver that gorgeous festive look and a hint of herbaceous aroma.

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Pro Tips for Making Cranberry Orange Cake with Cream Cheese Buttercream Recipe

Orange Zest Timing: Always zest your orange before juicing—it’s easier and ensures you get all that flavor.
Cranberry Prep: Toss cranberries in flour before folding to prevent them from sinking and sticking together.
Frosting Texture: Beat your buttercream longer on medium speed for a fluffy, spreadable consistency that’s not too stiff.
Layer Cooling: Always cool cake layers completely before frosting to avoid melting or sliding.

How to Serve Cranberry Orange Cake with Cream Cheese Buttercream Recipe

Cranberry Orange Cake with Cream Cheese Buttercream Recipe - Serving

Garnishes

I usually garnish the cake with fresh cranberries for that pop of color and tartness, a few ornamental orange slices for brightness, and sprigs of thyme for a subtle herbal note. Not only do these look gorgeous, but they also hint at the flavors inside the cake. You can skip the herbs if you’re serving this to kids or keep it simple with just cranberries and zest sprinkled on top.

Side Dishes

This cake is a delight all on its own, but if you want to round out your dessert spread, consider serving it alongside a cup of hot spiced tea, a scoop of vanilla bean ice cream, or a light whipped cream. Fresh fruit salad with citrus segments pairs beautifully too, balancing the richness of the cake and frosting.

Creative Ways to Present

For holiday parties, I’ve tried placing the whole cake on a decorative tray surrounded by sugared cranberries and mini pine cones for a rustic winter feel. For birthdays, a sprinkle of edible gold dust or silver dragees brings a festive sparkle. You can even do individual cupcake versions of this recipe for a fun twist that’s perfect for sharing and portion control!

Make Ahead and Storage

Storing Leftovers

Once assembled, this cake keeps beautifully in the fridge for up to 4 days when covered with a cake dome or loosely wrapped in plastic wrap. I always let my leftover slices come to room temperature for about 20–30 minutes before eating—that really brings out the flavor and softness again.

Freezing

I’ve frozen this cake both frosted and unfrosted. For the best results, I wrap individual unfrosted layers tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. When ready, thaw overnight in the fridge and frost fresh before serving. Frosted cakes can be frozen too but I’ve noticed a slight change in frosting texture after thawing, so I prefer assembling fresh when possible.

Reheating

Because this is a cake best enjoyed cool or at room temperature, I don’t recommend microwaving it. Instead, let any refrigerated slices sit out for about 30 minutes before serving. If you want to warm it up slightly, a few seconds in a 300°F oven wrapped loosely with foil works well to gently take the chill off without drying it out.

FAQs

Can I use frozen cranberries for the Cranberry Orange Cake with Cream Cheese Buttercream Recipe?

Yes! You can use frozen cranberries, but be sure to toss them in flour while still frozen to prevent sinking and to reduce excess moisture in the batter. This helps maintain the right texture and prevents the cake from becoming soggy.
How do I prevent the cake layers from drying out?

Make sure not to overbake. Insert a toothpick around 25 minutes and check; it should come out with a few moist crumbs, not completely dry. Also, store the cake in an airtight container or covered with plastic wrap once cooled to lock in moisture.
Can I make this cake dairy-free or vegan?

You can experiment with dairy-free butter and cream cheese alternatives and substitute eggs with flax eggs or other vegan options, but I haven’t tested this recipe extensively that way. The texture and flavor may change, so it’s best to try on a small scale first.
What’s the best way to get smooth cream cheese buttercream?

Use softened (not melted) cream cheese and butter, beat them well until silky, and add powdered sugar gradually to avoid lumps. Beat on medium-high speed for several minutes to create a light, fluffy frosting.
Can I make cupcakes instead of a layer cake with this recipe?

Absolutely! This batter works wonderfully for cupcakes. Bake at 350°F for about 18-20 minutes, or until a toothpick comes out clean. Frost them with the cream cheese buttercream for delicious individual treats.

Final Thoughts

Honestly, this Cranberry Orange Cake with Cream Cheese Buttercream Recipe holds a special place in my heart. It’s one of those recipes that lights up the room with its fresh, cheerful flavors and tender crumb. Every time I bring it out for a holiday or family dinner, I’m met with delighted smiles and requests to bring it again soon. I know you’ll enjoy baking and sharing this cake just as much as I do—so go ahead, grab those fresh oranges and cranberries, and give it a try. You’re going to love the delicious, vibrant results!