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 fresh squeezed orange juice (from one large orange); 1 cup cranberries, coated 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 garnish); Orange slices (optional, for garnish); Thyme sprigs (optional, for garnish)

If you’re on the hunt for a dessert that’s bursting with bright flavors and just the right touch of sweetness, I can’t recommend this Cranberry Orange Cake with Cream Cheese Buttercream Recipe enough. It’s one of those cakes that feels festive and fresh yet utterly comforting — like a warm hug from your oven. When I first tried this combo of tart cranberries and zesty orange in a soft, buttery cake, I was hooked. And the cream cheese buttercream? It takes it over the top with a silky tang that my family goes crazy for. Stick around, and I’ll walk you through every step to help you nail this beauty at home.

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Why You’ll Love This Recipe

Bright and Balanced Flavors: The tangy cranberries and fresh orange zest create a perfectly balanced taste that’s never too sweet.
Luxuriously Moist Texture: Thanks to the orange juice and butter, the cake stays soft and tender after baking.
Cream Cheese Frosting Upgrade: The orange-infused cream cheese buttercream adds a rich, silky finish that complements the cake beautifully.
Versatile and Festive: This cake is great for holidays, special occasions, or just when you want something a little special.

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, festive cranberry orange cake, citrus cranberry layer cake, homemade cranberry orange dessert, holiday cake with cream cheese frosting

Ingredients You’ll Need

The ingredients combine to create a cake that’s bursting with citrus brightness and the tartness of cranberries. When choosing your oranges, fresh, juicy ones make all the difference, and coating the cranberries in a bit of flour helps them stay suspended in the batter instead of sinking to the bottom — a neat little trick I’ve learned along the way.

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, festive cranberry orange cake, citrus cranberry layer cake, homemade cranberry orange dessert, holiday cake with cream cheese frosting

All-purpose flour: Provides the structure to the cake, and I recommend sifting it for a lighter texture.
Baking powder: Gives the cake lift and fluffiness, so be sure it’s fresh for best rise.
Salt: Enhances all the flavors without making it taste salty.
Unsalted butter: Room temperature butter creams up well with sugar for that perfect crumb.
Orange zest: Adds vibrant citrus aroma and flavor, so zest right before using for freshness.
Granulated sugar: Sweetens the cake and helps with the tender crumb.
Eggs: Room temperature eggs help the batter emulsify and rise better.
Vanilla extract: Deepens the flavor and rounds out the citrus notes.
Milk: Room temperature milk adds moisture; whole or 2% works fine.
Fresh orange juice: Use freshly squeezed for the best flavor boost.
Cranberries: Fresh or frozen work, but toss them in flour first to prevent sinking.
Cream cheese: Full fat and softened, it blends gorgeously into the buttercream for tang.
Powdered sugar: It sweetens and smooths the frosting perfectly.
Fresh cranberries, orange slices, thyme sprigs (optional): Beautiful garnishes for a pretty, festive finish.

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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

One of my favorite things about this Cranberry Orange Cake with Cream Cheese Buttercream Recipe is how easy it is to tweak to your taste or dietary needs. I’ve played around with it over the years to swap out ingredients or adjust the flavor vibe depending on the season. Feel free to make it your own!

Gluten-Free Version: I once replaced the flour with a gluten-free blend and added a little xanthan gum — the texture stayed lovely and no one noticed the difference!
Less Sweet Option: If you prefer a less sweet buttercream, try reducing the powdered sugar by about a cup and balancing with a touch more cream cheese.
Spiced Twist: Adding a pinch of cinnamon or nutmeg to the batter adds a warm, cozy note that my friends rave about during fall gatherings.
Mini Cakes or Cupcakes: I enjoy baking this recipe as cupcakes for casual get-togethers — just reduce baking time slightly and you have perfectly portable treats.

How to Make Cranberry Orange Cake with Cream Cheese Buttercream Recipe

Step 1: Prep Your Pans and Dry Ingredients

Start by preheating your oven to 350°F. Grease and flour three 8-inch cake pans and line the bottoms with parchment paper—this extra step helps the layers release easily once baked. Next, whisk together the flour, baking powder, and salt in a bowl to make sure your leavening is evenly distributed.

Step 2: Cream Butter, Zest, and Sugar

In your mixer fitted with the paddle attachment, beat the room temperature butter and orange zest until smooth and fragrant. Then add the sugar and beat on medium-high for about 3 minutes until the mixture turns pale and fluffy — this step is key for a tender crumb.

Step 3: Incorporate Eggs and Vanilla

Reduce your mixer speed and add the eggs one at a time, fully incorporating each before adding the next. Once that’s combined, pour in the vanilla extract for that lovely depth of flavor. I’ve learned that adding eggs slowly keeps the batter from curdling and leads to a smooth texture.

Step 4: Alternate Adding Dry and Wet Ingredients

Here’s where the magic happens: alternate adding the flour mixture with milk and orange juice — starting and ending with the flour — in three additions of dry and two of the wet. Mix just until incorporated each time to avoid overworking the batter. This keeps the cake light and moist.

Step 5: Fold in Cranberries

Toss your cranberries in a tablespoon of flour to prevent sinking, then gently fold them into the batter. Fold with care so you don’t break the berries but still distribute them evenly — this trick keeps every slice bursting with tart cranberry loveliness.

Step 6: Bake the Layers

Divide batter evenly between your prepared pans and smooth the tops for an even bake. Bake for 25-30 minutes or until a toothpick comes out mostly clean with just a few moist crumbs. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Step 7: Make the Cream Cheese Buttercream

Beat the butter and orange zest until smooth, then add softened cream cheese and keep beating until silky and combined (no lumps!). Slowly add powdered sugar ½ cup at a time, then mix in vanilla. Beat on medium-high for 5 minutes to get it nice and fluffy, then reduce speed and continue beating for 2 minutes — this extra mixing gives you a frosting that’s smooth and pipe-ready.

Step 8: Assemble and Frost Your Cake

Place your first cake layer on a serving plate, slather on about one cup of buttercream, then repeat with the other layers. Add a thin crumb coat all around the cake to catch stray crumbs, then chill for 20 minutes to set. Finally, frost the top and sides with the remaining buttercream and decorate with fresh cranberries, orange slices, and thyme sprigs if you like — it’s a showstopper!

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

Use Room Temperature Ingredients: Eggs, butter, and milk at room temp blend more evenly, making your batter silky and your cake tender.
Flour-Coat the Cranberries: This prevents the berries from sinking to the bottom and ensures gorgeous speckles throughout your cake.
Don’t Overmix After Adding Flour: Overworking can develop gluten and make the cake tough — mix just until combined.
Chill the Cake After Crumb Coat: This step helps stabilize your layers and makes frosting easier and tidier.

How to Serve Cranberry Orange Cake with Cream Cheese Buttercream Recipe

Cranberry Orange Cake with Cream Cheese Buttercream Recipe - Serving

Garnishes

I love using fresh cranberries for a pop of color and tartness right on top. Thin orange slices bring that citrus glow and a bit of zing, while a few thyme sprigs add a subtle herbal note and make the presentation look so elegant. If you can’t find fresh thyme, a small mint leaf works beautifully too!

Side Dishes

This cake shines best on its own, but if you’re serving a spread, I often pair it with a lightly sweetened whipped cream or a simple orange sorbet to echo those citrus flavors. A hot cup of tea or fresh-brewed coffee complements the richness perfectly too — trust me on that one!

Creative Ways to Present

For special occasions, I like serving this cake on a rustic wooden cake stand with scattered sugared cranberries and a dusting of powdered sugar for a snowy effect. It’s such a crowd-pleaser during winter holidays or birthday celebrations. You can even plate individual slices with a drizzle of warm orange glaze for a restaurant-style touch.

Make Ahead and Storage

Storing Leftovers

I always store leftover cake covered in the fridge to keep the cream cheese buttercream fresh and the cake moist. Using an airtight cake container or wrapping it well with plastic wrap helps avoid it drying out or absorbing fridge odors. The flavors actually deepen a bit after a day!

Freezing

If you want to freeze the cake, I usually freeze unfrosted layers wrapped tightly in plastic wrap and then in foil. When you’re ready, thaw overnight in the fridge and then frost fresh. The fully frosted cake can be frozen too, but I find the texture of the buttercream is best fresh.

Reheating

I don’t recommend reheating slices because it can melt the buttercream. But if you prefer room temperature cake, let it sit out for about 30 minutes before serving — this brings the frosting softness and lets the flavors shine through.

FAQs

Can I use frozen cranberries for this cake?

Absolutely! Just make sure to toss the frozen cranberries in flour before folding them into the batter—this prevents extra moisture and sinking to the bottom. I usually thaw and drain any excess liquid first when using frozen berries.
What’s the best way to zest an orange?

I like using a microplane zester—it gives fine zest without the bitter white pith. Zest only the colored part of the peel for that fresh, bright flavor.
Can I make this cake vegan?

While I haven’t tested a fully vegan version, you can try substituting dairy butter with plant-based butter, eggs with flax eggs, and use a vegan cream cheese for the frosting. Keep in mind adjustments might be needed for texture and rise.
How long does this cake keep fresh?

When stored properly in the fridge, this cake stays delicious for up to 4 days. For longer storage, freeze the layers or leftover slices and thaw before serving.

Final Thoughts

This Cranberry Orange Cake with Cream Cheese Buttercream Recipe holds a special place in my baking repertoire because it’s a delightful balance of tart, sweet, and creamy that feels just as perfect for casual afternoons as it does for holiday celebrations. I love sharing it with friends and family who always ask for seconds (and sometimes thirds!). Give it a try—I promise, once you do, this will be one of your go-tos for a bright, festive cake that feels homemade and special.