Name: Cranberry Orange Cake with Glaze Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup granulated sugar; 1 tablespoon orange zest; 1 cup plain whole milk Greek yogurt, at room temperature; 1/2 cup oil (avocado, canola, vegetable, or olive oil); 3 large eggs, at room temperature; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour, spooned and leveled; 2 teaspoons baking powder; 1/2 teaspoon kosher salt; 1 1/2 cups fresh cranberries; 1 cup confectioner's sugar; 3 tablespoons fresh orange juice; 1 tablespoon melted unsalted butter; 1/2 teaspoon orange zest

Jump to Recipe· 4.1 from 6 reviews

I absolutely love sharing this Cranberry Orange Cake with Glaze Recipe because it perfectly captures the vibrant flavors of fresh cranberries and zesty orange in a moist, tender cake that feels both festive and comforting. Whenever I bake this cake, the bright citrus aroma fills my kitchen and makes it impossible to resist. The balanced sweetness combined with the tartness of cranberries and that luscious orange glaze has become one of my favorite treats to enjoy any time of year.

Why You'll Love This Cranberry Orange Cake with Glaze Recipe

From the very first bite, I’m always struck by how those bright, tangy notes from fresh cranberries mingle harmoniously with the warm, fragrant orange zest in every slice. It’s a flavor combination that feels both refreshing and indulgent. To me, this cake strikes just the right balance of sweet and tart, with a subtle richness thanks to the Greek yogurt and oil that keep it so wonderfully moist. The orange glaze on top adds a lovely glossy finish and a sweet citrus punch that ties everything together beautifully.

What makes this recipe especially close to my heart is how straightforward and approachable it is. I love how simple the ingredients are, yet the final cake feels special enough to serve at holidays, brunches, or even casual afternoon tea. If you’re looking for a dessert that’s not fussy but still impressive in both taste and presentation, this Cranberry Orange Cake with Glaze Recipe is absolutely the one to reach for. It’s definitely a recipe I come back to again and again because it never disappoints.

Ingredients You'll Need

The image shows multiple white bowls and small dishes arranged neatly on a white marbled surface. In the center is a white bowl filled with a light beige flour powder. Above it, a larger white bowl contains shiny, dark red cranberries. To the left of the flour bowl, there is a small white measuring cup filled with creamy white yogurt, a white cup with golden oil, and a speckled white bowl holding three white eggs. Around these are smaller white dishes with different ingredients: white sugar, orange zest, vanilla extract, a small square of pale yellow butter, salt, baking soda and powder, and a cup of bright orange liquid. The overall look is clean and organized with natural light highlighting the colors and textures. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient here plays a crucial role in delivering the cake’s delightful texture and vibrant flavors without overwhelming complexity. From the fresh cranberries that add bursts of tartness to the orange zest and juice that brighten the whole cake, every element is essential for creating this perfect balance.

Tip!

You’ll find all ingredient quantities in the recipe card below.

Granulated sugar: I rub it with orange zest to release natural oils, enhancing the citrus aroma right from the start.
Orange zest: The star ingredient for bright, fragrant flavor that wakes up each bite.
Greek yogurt: I use whole milk yogurt at room temperature for that tender crumb and slight tanginess.
Oil: Avocado or vegetable oil keeps the cake moist without overpowering delicate flavors.
Eggs: At room temperature, they help the batter bind and rise beautifully.
Vanilla extract: Adds subtle warmth and depth to balance the citrus.
All-purpose flour: Spoon and level for accurate measurement and perfect texture.
Baking powder: The lift-your-spirit ingredient that gives the cake its lightness.
Kosher salt: Just a pinch to enhance all the sweet and tangy flavors.
Fresh cranberries: Burst of tartness and vibrant color that makes this cake really shine.
Confectioner's sugar: For a smooth, sweet glaze that beautifully contrasts the tart berries.
Fresh orange juice: I love how it adds natural sweetness and tang to the glaze.
Melted unsalted butter: Enriches the glaze with a silky finish.

Directions

Step 1: Preheat your oven to 350°F. I like to grease a 9-inch round cake pan with cooking spray, then line the bottom with parchment paper for easy cake release. A quick spray on the parchment keeps everything non-stick.

Step 2: In a large bowl, I combine the granulated sugar with orange zest, rubbing them together with my fingers until I can really smell the fresh citrus oils. This little step makes a big difference in flavor!

Step 3: Next, I whisk in the Greek yogurt, oil, eggs, and vanilla extract until the mixture is smooth and homogenous. Remember to use room temperature eggs and yogurt so everything blends seamlessly.

Step 4: I sift together the flour, baking powder, and salt, then gently fold this dry mixture into the wet ingredients with a spatula. I’m careful not to over mix here to keep the crumb tender.

Step 5: Now it’s time to gently fold in the fresh cranberries, distributing them evenly so every bite has juicy pops of tartness.

Step 6: I pour the batter into my prepared pan, smoothing the top, then bake for about 32 to 35 minutes. I always test with a toothpick in the center; it should come out clean when the cake is perfectly done.

Step 7: Once baked, I let the cake cool in the pan for 15 minutes before turning it out onto a wire rack. I carefully peel off the parchment and flip the cake right-side up to cool completely to room temperature.

Step 8: While the cake cools, I whisk together the confectioner’s sugar, fresh orange juice, melted butter, and a touch of orange zest to create a luscious glaze. I make sure it’s smooth and pourable but not too runny.

Step 9: Finally, I drizzle the glaze evenly over the cooled cake, letting it set before slicing and serving. This finishing touch makes the cake look stunning and adds one last burst of citrus sweetness.

Servings and Timing

This Cranberry Orange Cake with Glaze Recipe makes about 10 generous servings, perfect for sharing with family or friends. You’ll need around 15 minutes to prep all your ingredients and the batter, plus 32 to 35 minutes of baking time. After baking, plan for about 15 minutes of cooling in the pan, then additional time on a wire rack until completely cool—roughly 30 to 40 minutes. Adding the glaze and letting it set might take another 10 to 15 minutes. Overall, you’re looking at roughly 50 minutes from start to finish for a beautifully finished cake ready to enjoy.

How to Serve This Cranberry Orange Cake with Glaze Recipe

A close-up shows a thick, round cake with a light golden brown crust sitting on a white marbled surface. The top of the cake is covered in a pale glaze that drips slowly down the sides. The cake has one slice removed, held by a metal spatula held by a woman's hand, revealing a soft, light yellow interior filled with bright red cranberries spread evenly throughout. The cake slice shows a soft texture with visible air pockets and juicy berries. The whole setup is lit softly, with a blurred white brick wall in the background and a hint of green plant on the right. photo taken with an iphone --ar 4:5 --v 7

When I serve this cake, I like to keep things simple to let the flavors shine. Slicing it into modest wedges works perfectly, and I often garnish with a few fresh cranberries and additional orange zest sprinkled on top for a pretty presentation. It looks especially festive when served on a bright white platter or a wooden board that complements the cake’s warm color.

I’ve found that this cake pairs wonderfully with a cup of hot tea or freshly brewed coffee to balance the sweet and tart notes. For an elegant touch, a glass of sparkling wine or a citrus-infused cocktail highlights the orange flavors beautifully at brunches or holiday gatherings. Serve it at room temperature; the texture and flavors come through best that way—too cold and the glaze firms up, muting its brightness, and too warm can make the cake feel heavy.

This cake feels just right for occasions from holiday afternoon teas and casual family dinners to festive parties with friends. It’s also a lovely treat to brighten up a weeknight dessert with something a little special but without hours in the kitchen. I always encourage plates with about 1/10th of the cake to keep portions balanced and leave room for second helpings.

Variations

Sometimes, I like to experiment with variations on this Cranberry Orange Cake with Glaze Recipe to suit different tastes or dietary preferences. For a gluten-free twist, I swap the all-purpose flour for a gluten-free blend with xanthan gum included, and the results are just as tender and flavorful. Vegan modifications are also possible by replacing the eggs with flax eggs and using a plant-based yogurt and oil—though the texture shifts slightly, it’s still delightful.

Flavor-wise, you can swap fresh cranberries for frozen ones, or try mixing in other berries like raspberries or chopped cherries to change the tartness profile. Adding a teaspoon of ground cinnamon or cardamom to the batter introduces a warm spice note that pairs wonderfully with the citrus. Alternatively, I’ve baked this batter in a loaf pan for a different shape and texture experience or made individual cupcakes for parties or gift-giving.

A fun variation on the glaze is to add a splash of Grand Marnier or another orange liqueur for a grown-up touch, or to fold a bit of cream cheese into the glaze for a richer topping. There’s really no wrong way to tweak it, so I encourage you to get creative while keeping the core vibrant flavors intact.

Storage and Reheating

Storing Leftovers

I usually store leftover cake in an airtight container at room temperature if I plan to eat it within two days. If it's warmer, refrigeration is best to keep the glaze from melting and the cranberries fresh. Stored this way, the cake stays moist and delicious for up to 4 days. I find containers with a snug-fitting lid work best to prevent the cake from drying out or absorbing other fridge odors.

Freezing

This cake freezes quite well, especially if you slice it beforehand. I tightly wrap individual slices or the whole cake (wrapped first in plastic wrap, then in foil or a freezer-safe bag) to protect it from freezer burn. It keeps wonderfully for up to 2 months. When you’re ready to enjoy it, I recommend thawing overnight in the refrigerator before serving to preserve the texture and flavor.

Reheating

To reheat, I prefer warming a slice gently in the microwave for about 15 to 20 seconds just to take the chill off without melting all the glaze. Avoid overheating, as the glaze can become too runny and the cake might dry out. If you have time, letting slices come to room temperature after thawing is ideal for bringing back the perfect balance of moistness and that fresh orange zing.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries can be used if fresh ones are not available. Just be sure to thaw and drain them well before folding into the batter to prevent excess moisture that could affect the cake’s texture. You might also toss them lightly in a bit of flour to help them distribute evenly without sinking.

Is it necessary to use Greek yogurt, or can I substitute another type?

Greek yogurt adds a nice tang and moisture, making the cake tender and rich. If you don’t have Greek yogurt, you can substitute with plain regular yogurt or even sour cream. Just make sure to keep it at room temperature and use whole milk varieties for best results.

Can this cake be made dairy-free or vegan?

Absolutely! For a dairy-free version, use plant-based yogurt and oil, and ensure your glaze replaces butter with a dairy-free alternative. For vegan, substitute eggs with flax or chia eggs, and follow the same dairy-free suggestions. The texture will be a bit different but still delicious.

How do I know when the cake is fully baked?

The best test is inserting a toothpick or cake tester into the center; it should come out clean or with just a few moist crumbs attached. If there is wet batter, the cake needs more time. Be sure to start checking around 30 minutes to avoid overbaking.

Can I make this cake ahead of time?

Yes! This cake actually tastes great the next day after the flavors have melded. You can bake it a day ahead, store it covered at room temperature or refrigerated, then add the glaze just before serving for the freshest finish.

Conclusion

I truly hope you give this Cranberry Orange Cake with Glaze Recipe a try soon. It’s one of those recipes I keep coming back to because it’s simple to make but tastes like something truly special. Whether you’re baking for a holiday, a cozy weekend gathering, or just because, this cake brings a bright, joyful burst of flavor that always delights. I’m excited for you to experience it and share it with your loved ones as much as I do!