Ina Garten’s Cranberry Orange Cake Recipe with Holiday Spirit

Cranberry orange cake transforms ordinary ingredients into an extraordinary dessert that dazzles taste buds and warms winter gatherings.

Sweet-tart flavors dance through each moist, tender slice, promising a delightful culinary experience.

The bright citrus notes complement the deep crimson berries, creating a harmonious balance of tangy and sweet sensations.

Soft, delicate crumbs practically melt on your tongue, revealing layers of complex flavor profiles.

Professional bakers and home cooks alike appreciate the elegant simplicity of this classic combination.

Seasonal ingredients shine in this crowd-pleasing treat that elevates any gathering with minimal effort.

Rich, vibrant colors and inviting aromas make this cake an irresistible centerpiece for holiday celebrations: get ready to impress everyone at the table.

How to Store Cranberry Orange Cake Like a Pro

• Countertop Freshness: Store cake uncovered at room temperature for 24 hours using a cake dome or large inverted bowl. This method keeps the cake's exterior perfectly soft and maintains its delicate orange zest flavor without drying out the crumb.
• Refrigeration Strategy: Carefully wrap cake in multiple layers of plastic wrap, ensuring no air pockets. Place in a sealed container to prevent absorption of other refrigerator odors. Consume within 4-5 days for optimal taste and texture, allowing cake to rest at room temperature for 30 minutes before serving to restore its original delightful softness.
• Freezer Preservation: Slice cake into individual portions before freezing for convenient single-serving defrosting. Wrap each slice separately in plastic wrap, then place in a freezer-safe container or heavy-duty freezer bag. Label with date and contents.

Cranberry Orange Cake Variations You’ll Crave

• Citrus Berry Remix: Swap cranberries with blueberries or raspberries for a vibrant summer-inspired cake that bursts with fresh fruit flavor.
• Nutty Crunch Edition: Fold chopped pecans or almonds into the batter for added texture and a rich, toasted undertone that complements the orange zest.
• Spiced Winter Warmth: Incorporate ground cinnamon, nutmeg, and a touch of cardamom to transform the cake into a cozy, aromatic winter dessert that feels like a warm hug.
• Gluten-Free Sunshine Cake: Replace all-purpose flour with a gluten-free blend to make this recipe accessible for those with dietary restrictions while maintaining the cake's tender crumb and bright citrus notes.

A Slice of Recap for Cranberry Orange Cake

Culinary magic emerges from Ina Garten’s cranberry orange cake, a masterpiece blending citrus brightness with tart cranberry notes.

Winter celebrations find their perfect companion in this elegant Bundt dish.

Seasonal ingredients dance harmoniously within each delectable slice.

Gourmet bakers can elevate their dessert repertoire with this simple yet sophisticated recipe.

Home kitchens will sparkle with warmth as fragrant orange and cranberry aromas fill the air.

Passionate cooks, you have discovered a showstopping dessert that promises delightful memories and joyful connections – so snap a photo, share your baking triumph, and spread sweet inspiration across social media platforms!

What You’ll Love About Cranberry Orange Cake

• Burst with Citrusy Freshness: The vibrant orange juice and zest infuse the cake with a bright, tangy flavor that dances on your taste buds, cutting through the richness of the cake and adding a refreshing twist.
• Celebrate Seasonal Cranberry Magic: Loaded with plump, juicy cranberries, this cake transforms a simple dessert into a festive treat that captures the essence of fall and winter gatherings, bringing a pop of color and tart excitement to every slice.
• Effortless Baking Brilliance: With just one bowl and simple mixing technique, this recipe welcomes both novice and experienced bakers to create a stunning Bundt cake that looks impressive but requires minimal kitchen skills, making it a stress-free dessert option for any occasion.
• Versatile Crowd-Pleasing Delight: Perfect for holiday parties, weekend brunches, or cozy afternoon tea, this cake bridges the gap between elegant dessert and comforting homemade treat, guaranteed to impress guests and satisfy sweet cravings with its moist texture and complex flavor profile.

What Goes Into Cranberry Orange Cake Perfection

• All-Purpose Flour: A crucial base for the cake's structure and texture, providing a soft and tender crumb.
• Sugar: Adds sweetness and helps create a golden, caramelized exterior.
• Baking Powder: Essential leavening agent that helps the cake rise and become light and fluffy.
• Salt: Enhances the overall flavor and balances the sweetness of the cake.

• Vegetable Oil: Ensures a moist cake with a tender crumb and helps prevent dryness.
• Eggs: Bind the ingredients together and provide richness and structure.
• Orange Juice: Adds bright, citrusy flavor and moisture to the cake.
• Vanilla Extract: Provides depth of flavor and complements the citrus notes.

• Fresh Cranberries: Bring tartness and bursts of color throughout the cake, creating a festive and vibrant appearance.
• Orange Zest: Intensifies the citrus flavor and adds aromatic oils to the cake.

How to Make Cranberry Orange Cake from Scratch

Step 1: Prepare the Oven and Pan

Warm up the oven to 350°F / 175°C. Spray a 10-inch Bundt pan with nonstick cooking spray, ensuring every curve is well-coated to prevent sticking.

Step 2: Create the Cake Batter

• All-purpose flour
• Granulated sugar
• Vegetable oil
• Large eggs
• Fresh orange juice
• Baking powder
• Vanilla extract
• Salt

• Fresh cranberries
• Orange zest

Mix gently to distribute evenly without crushing the berries.

Step 3: Bake the Cranberry Orange Delight

Transfer the batter into the prepared Bundt pan, spreading it evenly. Slide the pan into the preheated oven and bake for approximately 1 hour. Check doneness by inserting a toothpick into the center – it should come out clean with no wet batter.

Step 4: Cool and Serve the Cake

Allow the cake to rest inside the pan for 15 minutes. Carefully invert onto a wire cooling rack and let it sit for 1 hour. The cake will develop a beautiful, tender crumb as it cools, releasing its citrusy and tart cranberry aroma.

Tips to Balance Sweet and Tart Just Right

• Maximize Cranberry Flavor: Select plump, firm cranberries for the most vibrant taste and texture in your cake.
• Gentle Mixing Technique: Stir the batter with a light hand, stopping just when ingredients are combined to ensure a tender crumb.
• Zesting Pro Tip: Roll the orange on the counter before zesting to release more essential oils and boost citrus flavor.
• Pan Preparation Hack: Use parchment paper alongside nonstick spray for foolproof cake release and easy serving.
• Cooling is Crucial: Allow the cake to rest in the pan for 10 minutes, then transfer to a wire rack to prevent soggy bottoms and maintain perfect texture.

Ina Garten Cranberry Orange Cake Recipe

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4.6 from 33 reviews

• Total Time: 1 hour 15 minutes
• Yield: 8 1x

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Description

Ina Garten’s cranberry orange cake delivers a perfect balance of tart and sweet flavors in one delightful dessert. Zesty orange zest and plump cranberries create a moist, elegant treat that brings warmth to any winter gathering.

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Ingredients

Scale 1x2x3x

Dry Ingredients:

• 3 cups / 375g all-purpose flour
• 1 tablespoon / 15g baking powder
• ½ teaspoon / 3g salt

Main Ingredients:

• 2 cups / 400g white sugar
• 4 large eggs
• 1 cup / 240ml vegetable oil
• ⅔ cup / 160ml orange juice

Flavor Enhancers:

• 2 ½ teaspoons vanilla extract
• 1 ½ cups / 150g fresh cranberries
• Zest of 1 orange

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Instructions

1. Prepare the baking environment by heating the oven to 350°F / 175°C and thoroughly coating a 10-inch (25cm) Bundt pan with nonstick cooking spray, ensuring complete coverage to prevent sticking.
2. In a spacious mixing bowl, combine all dry ingredients like all-purpose flour, granulated sugar, and baking powder, creating a uniform base for the cake mixture.
3. Incorporate wet ingredients including vegetable oil, large eggs, freshly squeezed orange juice, pure vanilla extract, and a pinch of salt, then blend using an electric mixer until the batter achieves a smooth, consistent texture.
4. Gently fold fresh cranberries and finely grated orange zest into the batter, distributing them evenly to ensure balanced flavor throughout the cake.
5. Transfer the complete batter into the prepared Bundt pan, spreading it carefully to create an even surface that will promote uniform baking.
6. Place the pan in the preheated oven and bake for approximately 55-65 minutes, checking doneness by inserting a clean toothpick into the center – it should emerge without any raw batter clinging to it.
7. Remove the cake from the oven and allow it to rest inside the pan for 15 minutes, which helps the cake’s structure stabilize and makes removal easier.
8. Carefully invert the cake onto a wire cooling rack, letting it cool completely for about 1 hour before slicing and serving to ensure optimal texture and flavor.

Notes

• Capture maximum orange flavor by zesting before cutting or juicing, targeting only the bright orange surface while avoiding the bitter white pith.
• Prevent cake density by gently mixing ingredients until just combined, stopping when no dry flour streaks remain to maintain a light, tender texture.
• Ensure smooth cake release by thoroughly coating the entire pan interior with nonstick spray or butter, paying extra attention to corners and edges.
• Select peak-season fresh cranberries for vibrant tartness, or use frozen berries directly from the freezer without thawing to maintain their shape and burst of flavor.
• Allow complete cake cooling on a wire rack before slicing, giving structural proteins time to set and preventing crumbly, messy cuts that compromise presentation.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 365 kcal
• Sugar: 33.3 g
• Sodium: 0.25 g
• Fat: 18.3 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 15.8 g
• Trans Fat: 0 g
• Carbohydrates: 49.4 g
• Fiber: 1.3 g
• Protein: 4.7 g
• Cholesterol: 70 mg