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Cranberry Orange Cake

Cranberry orange cake is a tender, buttery sheet cake baked with fresh cranberries, orange zest, and orange juice. The cranberries add bright tart bites to the soft, fluffy crumb.
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Prep Time 20 minutes
Cook Time 42 minutes
Cooling 20 minutes
Total Time 1 hour 22 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1.5 cups granulated sugar
  • 3 eggs large, at room temperature
  • 1 tbsp orange zest finely grated
  • 1 tsp vanilla extract
  • 2.5 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.75 cup whole milk at room temperature
  • 0.25 cup orange juice
  • 2 cups fresh cranberries rinsed and dried

Equipment

  • 1 9x13-inch baking pan
  • 1 electric mixer

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking pan.
  3. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
  4. In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until pale and fluffy, about 2 to 3 minutes.
  5. Beat in the eggs one at a time.
  6. Mix in the orange zest and vanilla extract.
  7. Whisk together the whole milk and orange juice in a small bowl.
  8. Add the flour mixture and milk mixture to the butter mixture in alternating additions, beginning and ending with the flour mixture; mix on low just until combined.
  9. Fold in the fresh cranberries.
  10. Spread the batter evenly in the prepared pan.
  11. Bake for 35 to 42 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  12. Cool the cake in the pan for at least 20 minutes before slicing.

Notes

For the fluffiest texture, make sure the butter is softened and the eggs and milk are at room temperature. Refrigerate covered for up to 4 days; freezer-friendly for up to 2 months. For a dairy-free version, use dairy-free butter and an unsweetened plant-based milk.