Cranberry Orange Swirl Cake (Print Version)

A festive dessert with vibrant cranberry and orange swirls delivering tangy-sweet holiday flavors.

# Components:

→ Cranberry Swirl

01 - 1 ½ cups fresh or frozen cranberries
02 - ½ cup granulated sugar
03 - 2 tablespoons orange juice
04 - 1 teaspoon finely grated orange zest

→ Orange Cake Batter

05 - 1 ½ cups all-purpose flour
06 - 1 teaspoon baking powder
07 - ¼ teaspoon baking soda
08 - ¼ teaspoon salt
09 - ½ cup unsalted butter, softened
10 - ¾ cup granulated sugar
11 - 2 large eggs, room temperature
12 - ½ cup sour cream
13 - ¼ cup fresh orange juice
14 - 1 teaspoon vanilla extract
15 - 1 tablespoon finely grated orange zest

→ Decoration (Optional)

16 - ¼ 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 let cool slightly. Puree or mash until smooth.
03 - Whisk together flour, baking powder, baking soda, and salt in a bowl.
04 - In a large bowl, beat butter and sugar until light and fluffy, about 2 to 3 minutes. Beat in eggs one at a time, mixing well after each addition.
05 - Add sour cream, orange juice, vanilla extract, and orange zest to the butter mixture and blend until evenly incorporated.
06 - Gradually fold dry ingredients into wet mixture, mixing gently just until combined to avoid overmixing.
07 - Pour half of the batter into prepared pan and smooth the surface. Spoon half of the cranberry mixture over batter. Add remaining batter, then dollop the rest of the cranberry mixture on top.
08 - Using a skewer or knife, gently swirl the cranberry and orange batters to create a spiral pattern without overmixing.
09 - Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
10 - Allow cake to cool in pan for 10 minutes, then transfer to wire rack to cool completely.
11 - Dust with powdered sugar and garnish with extra orange zest or sugared cranberries before serving.

# Expert Advice:

01 -
  • The tender crumb stays moist for days, making it perfect for baking ahead during busy holiday weeks
  • That stunning crimson swirl isn't just beautiful, it delivers real bursts of tart-sweet flavor that cut through the richness like a secret surprise in every slice
  • It feels fancy enough to serve at a dinner party but honest enough for a quiet afternoon with tea and a good book
02 -
  • Room temperature ingredients are non-negotiable here. Cold eggs and butter won't blend properly, leaving you with a grainy batter instead of the smooth, voluptuous one you're after
  • Don't let those cranberries simmer too long or they'll lose their tartness and become overly sweet. Stop as soon as they've burst and the syrup has thickened slightly
  • The swirl is just a suggestion, not a command. Gentle spirals are more beautiful than aggressive ribbons. Let the cake do some of the work
03 -
  • If your oven runs hot or cool, use an oven thermometer. This cake needs accurate heat or the swirl might sink to the bottom or the cake might bake unevenly
  • The secret to keeping this cake moist is wrapping it tightly after it cools completely. I wrap mine in plastic wrap, then place it in an airtight container. This keeps the moisture locked in
  • Make the cranberry swirl at least an hour before you plan to bake, or even the night before. It needs to cool completely or it will melt into the batter instead of creating that beautiful swirl effect
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