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Cranberry Orange Drip Cake decorated with orange slices and cranberries on top
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Cranberry Orange Drip Cake

A rich and moist cake infused with fresh orange zest and dried cranberries, finished with a glossy orange glaze.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: birthday cake, Cranberry Cake, Drip Cake, Holiday Cake, Orange Cake
Servings: 8 servings
Calories: 320kcal

Ingredients

Cake Ingredients

  • 2 1/2 cups all-purpose flour A creamy, velvety base that forms the heart of your cake.
  • 2 1/2 teaspoons baking powder The leavening agent that ensures your cake rises beautifully.
  • 1/2 teaspoon salt Enhancing flavors and balancing sweetness.
  • 1 cup unsalted butter, softened Rich and creamy, adding decadence and moisture.
  • 1 1/2 cups granulated sugar Sweetness that creates that irresistible crunch.
  • 4 large eggs Binding the ingredients while also providing a tender crumb.
  • 1 cup whole milk Adding richness and depth.
  • 1 tablespoon orange zest Aromatic and vibrant, infusing the cake with citrus notes.
  • 1/4 cup fresh orange juice Juicy and bright, it enhances the flavor profile.
  • 1 teaspoon vanilla extract Adding a hint of warmth, it complements the citrus beautifully.
  • 1 cup dried cranberries Tart and chewy, they provide texture and a pop of flavor.

Glaze Ingredients

  • 1 cup powdered sugar For a sweet, glossy glaze finish.
  • 2-3 tablespoons fresh orange juice Enhancing the sweetness while keeping it refreshing.
  • to taste orange zest A finishing touch of color and flavor.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
  • In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
  • In a large bowl, cream the butter and sugar together until the mixture becomes light and fluffy—about 3-4 minutes with a hand mixer.
  • Add the eggs one at a time, beating well after each addition.
  • Mix in the orange zest, orange juice, and vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry mixture.
  • Fold in the dried cranberries, allowing them to disperse evenly through the batter.
  • Divide the batter evenly between the two prepared cake pans and smooth the tops.
  • Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  • Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Glazing

  • For the orange glaze, in a small bowl, whisk together the powdered sugar and fresh orange juice until smooth.
  • Place one cake layer on a serving plate and drizzle with the orange glaze, allowing it to soak in.
  • Top with the second cake layer and repeat the glaze.
  • Garnish with orange zest before serving.

Serving

  • Slice and serve the cake! It's best enjoyed fresh but can be stored in an airtight container for a few days.

Notes

Make sure your butter is softened to room temperature for easy creaming. Avoid overmixing the batter to prevent a dense cake.