Cranberry Orange Cake (Gluten-Free & Dairy-Free Option)

This amazing cranberry orange cake is the perfect holiday dessert, full of cranberries and bright orange flavor. Made from scratch with the most incredible whipped orange cream cheese frosting, it’s fabulous for festive gatherings. Bonus: The recipe includes gluten-free, dairy-free, and vegan options.

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The Best Cranberry Orange Cake

Made from scratch with no mixes, fake emulsions, or chemical flavors. This gorgeous cranberry orange layer cake is simple to make and full of sweet and zesty flavor. Here’s why you’re going to love it:

Amazing Texture – The most soft tender cake layers!

Real Flavor – All real orange and cranberry flavors. There’s nothing fake here.

Versatile – Cupcakes, sheet cake, or stacked. This cake can be baked and enjoyed in all forms.

Dietary/Lifestyle Friendly – A recipe tailored for all dietary/lifestyle needs.

What Makes Up A Cranberry Orange Cake

Cranberry Orange Cake Layers – A soft moist orange cake bursting with cranberries.

Orange Cream Cheese Frosting – Sweet, tangy, and whipped to fluffy perfection. 

Optional: White Chocolate Ganache Drip – The most gorgeous finishing touch.

Cranberry Orange Cake Ingredients & Substitutions

This recipe is tested with regular, gluten-free, and dairy-free ingredients. Below you will find ingredient swaps and substitutions to suit your dietary or lifestyle needs.

Here are a few key ingredients for this cake, but scroll to the bottom recipe card for the complete ingredient list.

Dry Ingredients

Flour: I highly encourage you to use cake flour, as it creates a lighter cake crumb, but all-purpose flour will work, too. For my gluten-free friends, I used XO Baking’s gluten-free flour 1:1 baking blend. Make sure your gluten-free blend contains xanthan gum.

Cranberries: Fresh or frozen will work. If using frozen, do not thaw.

Baking Powder & Soda: Helps the cake to rise.

Salt: I prefer baking with fine sea salt but kosher salt will work too.

Sugar: This recipe uses granulated white sugar but can also be used with organic cane sugar, date sugar, and coconut sugar. The sugar alternatives will change the color, taste, and texture of all the cake elements.

Optional White Chocolate Chips: Can be made with regular or plant-based white chocolate chips.

Wet Ingredients

Butter: Becel plant-based bricks are my favorite for baking but any brick-style dairy-free, vegan, lactose-free, or regular butter will work.

Oil: Any neutral-tasting oil will work. I use canola oil.

Eggs: If you are vegan or egg-free, the eggs can be replaced with liquid egg replacer, vegan or regular sour cream, applesauce, mashed banana, or aquafaba. Note that the cake will be denser in texture.

Milk: Use whatever milk best suits your medical/lifestyle needs – the higher the fat content the yummier. I like unsweetened almond milk.

Orange Juice: I highly encourage you to use freshly squeezed orange juice but any type of carton or bottled orange juice will work.

Orange Zest: Again, I highly encourage fresh orange zest for the yummiest results.

Cream Cheese: Any kind of full-fat brick-style cream cheese will work.

Orange Cranberry Cake Step-By-Step Instructions

Here’s how to make this decadent cranberry orange cake recipe. You’ll need a stand mixer or handheld electric one, two 8 or 9-inch round cake pans, a whisk, and a spatula.

1: Preheat the oven to 350ºF and prepare the cake pans with non-stick baking spray and parchment paper.

2: Add the granulated sugar and orange zest into the stand mixer and beat on medium with the paddle attachment for 2 minutes.

3: Measure in the flour, baking powder, baking soda, and salt and start mixing on low.

4: In small chunks, add the butter to the stand mixer, and mix until a coarse sandlike texture is achieved.

5: Combine the milk, orange juice, oil, eggs, and vanilla in a small bowl and whisk vigorously until smooth and fully combined.

6: Pour half the liquid mixture into the stand mixer and mix on medium-high for 2 minutes. Scrape down the sides of the bowl.

7. Pour the remaining half of the liquid mixture into the stand mixer and mix on low for 30 seconds. Scrape down the sides of the bowl and mix on medium-high for another 2 minutes.

8. Toss the cranberries together with 1 tablespoon of flour. Gently fold the cranberries into the cake batter.

9. Divide the cake batter into two 8-inch cake pans and bake for approximately 40-50 minutes. Cakes are done baking when the edges pull away from the pan and spring back to the touch. Allow cakes to cool to room temperature

10: Prepare the frosting by creaming the butter, cream cheese, and orange zest on high speed until smooth and fluffy.

11: Add the icing sugar and salt and mix until combined. Turn up to high and allow to cream until fluffy and smooth.

Optional White Chocolate Ganache Drip Instructions

1. Add the white chocolate chips to a bowl.

2. Heat the heavy cream in the microwave or stovetop until bubbles form around the edges.

3. Pour the hot heavy cream over the chocolate chips and let sit for 5 minutes. Gently stir to combine until smooth.

4. Allow to cool for several minutes before using on the stacked and frosted cake.

Orange Cranberry Cake Cake Assembly Success Tips

Stacking a layer cake can feel a bit scary. But, as they say, slow and steady wins the race. Let’s set you up for orange cranberry layer cake success with a few tips and tricks.

Fully Cooled Cake Layers: Even if slightly warm, layers will slip. Ensure that each cake layer is fully cooled, if not chilled. I will even work with semi-frozen cake layers if I have to bake them a few days before stacking.

Leveled Cake Layers: Flat and level cake layers will sit and stack far easier than crooked ones. I use this super easy cake tool to ensure each cake layer is perfectly level.

Keep the Cake Chilled: If, at any point, you begin to feel the cake slip or the frosting is too soft to work with, pop the cake and frosting back into the fridge to chill. Remember, don’t rush it. Take your time.

How To Decorate A Cranberry Orange Layer Cake

“As you desire” is often how I refer to cake decoration. It’s not that I don’t want you to make the same cake I did, it’s simply that I don’t want you to feel like you *have* to make the same cake.

We all have an inner cake artist and I encourage you to let it shine. That said, let’s break down this allergy-friendly cranberry cake decor.

First: Crumb-coat the cake and allow it to chill for 10 minutes. See the above section for stacking tips and tricks.

Second: Put a final “beauty” coat of frosting on the cake and smooth the sides and top of the cake with a smoother or offset spatula. Allow the cake to chill for 10 minutes.

Third: With a spoon, piping bag, or squeeze bottle, drip the white chocolate ganache over the cake edges and chill for 10 minutes.

Fourth: Top the cake with orange slices and fresh cranberries. Enjoy!

Pro Tip: Allow the cake to come to room temperature for 20-30 minutes before slicing and serving.

Storing and Freezing Instructions

This cake can be kept in an airtight container in the fridge for up to 5 days. It can also be stored in the freezer for up to 6 months. 

Remember that, due to the nature of cake, it will dry out a bit each day while stored. It is best enjoyed within the first day or two.

Make Ahead Tip: Bake the cake layers a few days, even a few weeks, in advance to save time on the day of your special event. Allow the layers to cool for 10-15 minutes, cover them tightly in plastic wrap, and freeze until you plan to finish the cake. Remove the cake layers from the freezer approximately 1 hour before stacking and decorating.

Better yet, this cake can be fully made and then frozen. Special occasions are often busy and I will sometimes freeze an entire finished cake a few days in advance to save time and stress the day of.

The night before you serve the cake, remove it from the freezer and place it in the fridge to slowly thaw overnight. DO NOT take it straight from the freezer to room temperature. Doing so will cause condensation and you risk the cake toppling. However, I do not recommend topping it with fresh cranberries and orange slices until ready to serve.

Easy Cranberry Orange Cake FAQs

Can this be made into cupcakes?

Yes, it absolutely can. The full recipe makes approximately 24 cupcakes or you could half it for 12 cupcakes.

What other pans can I use?

This can be baked in a 9×13-inch cake pan (it won’t need as much frosting though), three 6-inch rounds, or two 9-inch pans. Note that the baking time will change. Always look for light golden edges that are pulling away from the pan, the top should bounce bake to the touch, and a toothpick inserted in the center will come out clean.

Is it possible to do everything in advance?

Each element can be made in advance – what a lifesaver! Store the orange cream cheese frosting in an air-tight container in the fridge. The cake layers should be wrapped in plastic wrap and stored overnight in the fridge or frozen in the freezer if baked more than 1 day in advance. 

What other flavors go with cranberry orange cake?

Not a cream cheese frosting fan? No worries. Pair this moist cranberry orange cake with a classic vanilla, chocolate, or white chocolate frosting. You could also bake the cake in a sheet pan and top with a simple dusting of powdered sugar.

The Most Amazing Cranberry Orange Cake Recipe

Soft layers of fresh orange cranberry cake paired with tangy whipped orange cream cheese frosting and finished with an optional, but incredibly gorgeous, white chocolate ganache drip. Made from scratch, this easy 100% real cranberry orange cake recipe will be a holiday hit for every festive gathering.

An adaptable ingredient list allows you to tailor this recipe to suit all dietary or lifestyle needs. Everybody deserves cake and now they can have it!

Make sure you tag me on social media @cakedbykatie and leave me a star rating and review below if you make it. I cannot wait to see!

Holiday Treats

Looking for another fun festive recipe? Here are some of my go-to’s.

• Baileys Cake (Gluten-Free Option)
• Sticky Toffee Pudding Cake (Dairy-Free)
• Chocolate Orange Cake (Vegan & Gluten-Free)

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