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Delicious Cranberry Orange Drip Cake with vibrant orange and cranberry toppings.
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Cranberry Orange Drip Cake

A vibrant and moist cake that beautifully combines tart cranberries with zesty oranges, perfect for any festive occasion or afternoon tea.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Baking, Dessert
Cuisine: American
Keyword: Cranberry Cake, Drip Cake, Festive Dessert, holiday baking, Orange Cake
Servings: 12 servings
Calories: 350kcal

Ingredients

Cake Ingredients

  • 2.5 cups all-purpose flour Provides a tender structure.
  • 2.5 teaspoons baking powder Ensures a light, airy texture.
  • 0.5 teaspoon salt Enhances the flavors.
  • 1 cup unsalted butter, softened Creates a moist crumb.
  • 1.5 cups granulated sugar Contributes to the cake's moistness.
  • 4 large eggs Binds the ingredients together.
  • 1 cup whole milk Contributes to the cake's tenderness.
  • 1 tablespoon orange zest Lends a burst of citrus flavor.
  • 0.25 cups fresh orange juice Brightens the cake.
  • 1 teaspoon vanilla extract Adds a sweet undertone.
  • 1 cup dried cranberries Infuses the cake with flavor and texture.

Glaze Ingredients

  • 1 cup powdered sugar Perfect for creating a luscious glaze.
  • 2-3 tablespoons fresh orange juice for the glaze Enhances the sweetness.
  • as needed orange zest for garnish Finishes the cake with a beautiful touch.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a medium bowl, whisk the flour, baking powder, and salt together.
  • In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Mix in the orange zest, fresh orange juice, and vanilla extract.
  • Gradually add the dry mixture to the wet ingredients, alternating with the milk, mixing until just combined.
  • Fold in the dried cranberries gently.
  • Divide the batter evenly between the prepared cake pans and smooth the tops.

Baking

  • 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, then transfer them to a wire rack to cool completely.

Glazing

  • Whisk the powdered sugar and fresh orange juice together in a small bowl until smooth.
  • Layer one cake on a serving plate, drizzle with glaze, and top with the second layer.
  • Drizzle more glaze on top of the second layer, allowing it to drip down the sides.
  • Garnish with a sprinkle of fresh orange zest.

Notes

Ensure room temperature ingredients are used for a smooth batter. Avoid overmixing to maintain fluffiness. Cool cakes completely before glazing.