Cranberry Orange Swirl Cake (Printable)

Festive dessert featuring tangy cranberry and fresh orange flavors swirled into a moist cake.

# What You Need:

→ Cranberry Swirl

01 - 1 1/2 cups fresh or frozen cranberries
02 - 1/2 cup granulated sugar
03 - 2 tablespoons orange juice
04 - 1 teaspoon finely grated orange zest

→ Orange Cake Batter

05 - 1 1/2 cups all-purpose flour
06 - 1 teaspoon baking powder
07 - 1/4 teaspoon baking soda
08 - 1/4 teaspoon salt
09 - 1/2 cup unsalted butter, softened
10 - 3/4 cup granulated sugar
11 - 2 large eggs, room temperature
12 - 1/2 cup sour cream
13 - 1/4 cup fresh orange juice
14 - 1 teaspoon vanilla extract
15 - 1 tablespoon finely grated orange zest

→ Decoration (Optional)

16 - 1/4 cup powdered sugar
17 - Orange zest or sugared cranberries

# Directions:

01 - Preheat oven to 350°F. Grease and line the bottom of a 9-inch round cake pan with parchment paper.
02 - In a small saucepan, combine cranberries, sugar, orange juice, and zest. Simmer over medium heat for 8 to 10 minutes, stirring occasionally, until cranberries burst and mixture thickens. Remove from heat and cool briefly. Puree with a blender or mash until smooth.
03 - Whisk together flour, baking powder, baking soda, and salt in a bowl.
04 - Beat butter and sugar in a large bowl until light and fluffy, about 2 to 3 minutes. Add eggs one at a time, mixing thoroughly after each. Incorporate sour cream, orange juice, vanilla, and orange zest until evenly blended.
05 - Gradually add dry ingredients to the wet mixture, mixing just until incorporated. Avoid overmixing.
06 - Pour half the batter into the prepared pan and smooth the surface. Spoon cranberry mixture over batter. Add remaining batter, then dollop remaining cranberry mixture on top. Using a skewer or knife, gently swirl batters together in a spiral pattern without overmixing.
07 - Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
08 - Allow cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
09 - Dust with powdered sugar and garnish with additional orange zest or sugared cranberries before serving.

# Expert Advice:

01 -
  • The burst of tangy cranberry against the delicate citrus cake is like fireworks on your tongue, that perfect balance of sweet and tart that keeps you reaching for another slice.
  • It looks restaurant-worthy with those gorgeous crimson swirls, but it's honestly easier to make than people think, which means you'll want to bake it again and again.
  • The aroma while it bakes is pure holiday magic, filling your entire home with the scent of orange and cranberry that signals celebration.
02 -
  • Room temperature ingredients are not a suggestion. I made this with cold eggs once and watched my batter break. Everything should sit out for 20 minutes before you start. It truly makes the difference between a beautiful cake and one that's gritty and separated.
  • Don't overmix your batter. I learned this lesson the expensive way by creating a dense hockey puck. Mix until you just don't see flour anymore, then stop. Overmixing develops gluten and ruins the tender crumb you've worked so hard to create.
  • The cranberry swirl needs to cool slightly before you swirl it in. Hot filling melts the batter and muddles your colors. Give it five minutes and you'll thank yourself.
03 -
  • Use a skewer that's at least 8 inches long for your swirls. Short skewers don't reach across the entire cake, and you'll miss opportunities to create those beautiful integrated patterns.
  • If your cranberries are fresh from the refrigerator, give them a quick rinse and pat dry to remove excess moisture, which can affect baking time.
  • The secret to keeping this cake moist for days is storing it wrapped in plastic wrap at room temperature rather than the refrigerator. The fridge can dry out cake surprisingly quickly.
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