Easy Cranberry Sauce With Orange Loaf Cake Recipe
Have some leftover cranberry sauce taking up space in the fridge? If you answered Yes, then this Cranberry Sauce Orange Cake is for you.
Nothing says cozy holiday vibes like a slice of moist, fragrant cranberry loaf packed with orange zest and warming spices.
Looking for more sweet bread recipes?
How is this recipe different?
- Made with small-batch homemade cranberry sauce
- We use coconut sugar
- We added whole-wheat flour
Key Ingredients and Substitutions
Cranberry Sauce – adds tart-sweet flavor. Homemade or store-bought works; just make sure it’s thick enough to hold its shape when swirled. If it’s too runny, a quick simmer with a teaspoon of orange juice will thicken it.
Flour Mix (All-Purpose + Whole Wheat Flour) – gives you the best of both worlds. All-purpose keeps the crumb tender, while a bit of whole wheat adds rustic nuttiness and structure. You can swap the whole wheat for all-purpose if you prefer a lighter texture, but you’ll miss that cozy depth.
Greek Yogurt – needed for the tender, moist crumb. It adds a subtle tang that balances the orange and cranberry, keeping the cake from tasting too sweet. Full-fat Greek yogurt works best, but low-fat is fine in a pinch — just don’t skimp, your cake will thank you.
Orange (Zest + Juice) – brings brightness, aroma, and a citrusy lift that makes this cake feel fresh and festive. The zest packs concentrated flavor, while the juice keeps the batter moist. Fresh is best, but if you must, bottled juice works; just reduce it slightly to avoid thinning the batter.
Other ingredients: almond extract, baking powder, baking soda, butter, cinnamon, coconut sugar, eggs, ginger, powdered sugar, turbinado sugar, sea salt, vanilla extract, walnuts.
Equipment you will need
- 9×5-inch loaf pan
- Mixing bowls
- Whisk
- Hand or stand mixer
- Rubber spatula or wooden spoon
- Measuring cups + spoons
- Kitchen scale
- Microplane or fine grater
- Citrus juicer
- Small bowl
- Butter knife, skewer, or offset spatula
- Wire cooling rack
- Parchment paper
- Foil tent
Top Tips
Don’t overmix the batter – once you add the dry ingredients, mix just until the flour disappears. A few streaks are fine! Overmixing = dense cake.
Your cranberry sauce matters – if it’s super thick (like spreadable jam), loosen it with a tiny splash of orange juice. If it’s too thin, simmer it down for a minute or two — you want it spoonable, not runny.
Use room-temp ingredients – cold butter or eggs can make the batter seize up and turn grainy. Bring everything to room temp for that smooth, creamy texture (your mixer will thank you).
Thick batter – don’t worry if the batter feels thick, that’s a good sign. It helps the cranberry layer stay suspended instead of sinking to the bottom.
Let it rest – cool the cake in the pan for 15–20 minutes before lifting it out. That’s when the crumb sets and becomes sliceable. Slice too early and it’ll crumble faster than your self-control around warm cake.
How to make it
- Preheat oven to 350°F / 175°C. Grease and flour a 9×5-inch loaf pan (or line with parchment, leaving an overhang for easy lift). Place a rack in the middle of the oven.
- If your cranberry sauce is very thick, stir in 1–2 tsp fresh orange juice until it’s spreadable but not watery.
- In a large mixing bowl, combine: 1 1/2 cups (220 g) all-purpose flour, ½ cup all-purpose, 1 ½ tsp baking powder, ¼ tsp baking soda, ½ tsp fine sea salt, ½ tsp ground cinnamon and ¼ tsp ground ginger, and set aside
- In a large bowl, cream ½ cup (115 g) softened unsalted butter and ¾ cup (135 g) coconut sugar until light and slightly fluffy (about 2–3 minutes with a hand mixer).
- Add 2 large eggs, one at a time, mixing briefly until combined.
- Mix in 1 tsp vanilla, fresh orange zest (from two oranges), and ½ tsp almond extract (optional).
- Stir in ½ cup (120 g) Greek yogurt or sour cream and ⅓ cup (80 ml) fresh orange juice until smooth.
- Fold the dry ingredients into the wet mixture just until combined; stop when you see no streaks of flour.
- Scoop about 1/3 of the batter into a separate small bowl; this will be your cranberry layer batter.
- To that small bowl, gently fold in ¾ cup (about 180 g) cranberry sauce. The swirl batter should be thick but spreadable. If it’s too loose, it will sink.
- Spoon half of the plain cake batter into the prepared loaf pan and smooth lightly.
- Drop spoonfuls of the cranberry batter (about 6–8 dollops) evenly over the plain layer.
- Spoon the remaining plain batter over the top, spread just enough to cover most of the dollops.
- Using a thin knife or skewer, make 4–6 gentle figure-8s or S-shaped pulls through the batter to create the marble.
- Optional: sprinkle 1 tbsp raw or turbinado sugar over the top of the batter for a rustic crackle.
- Bake on the middle rack at 350°F / 175°C for 50–65 minutes.
- Doneness checks: a toothpick inserted into the center of the cake should come out with moist crumbs (not raw batter). If you use an instant-read thermometer, internal temp ~200–205°F (93–96°C) is a good target for a moist loaf.
- If the top of the loaf browns too fast, loosely tent with foil for the last 15 minutes.
- Cool in the pan on a rack for 15–20 minutes, then use the parchment overhang to lift the loaf out.
- Cool completely before glazing.
- Whisk: 1 cup (120 g) powdered sugar, 2–3 tbsp fresh orange juice (add slowly until you reach a thick but pourable consistency) and ; 1 tsp orange zest. Drizzle over the cooled loaf and let set for 10–15 minutes.
Best ways to enjoy:
With a dollop of whipped mascarpone or a scoop of vanilla ice cream.
As a parfait – cube a few slices of the cake, and layer them with yogurt and more cranberry sauce.
Lightly toasted with a dollop of lightly sweetened crème fraîche or Greek yogurt.
Other Cranberry recipes you may like:
Storage instructions, reheating
Room Temperature:
Once the cake is completely cool, wrap it snugly in plastic wrap or store it in an airtight container. It stays soft and moist for up to 3 days at room temperature.
Fridge:
If your kitchen runs warm, stash it in the fridge for up to 5 days. Just bring it back to room temp (or give it a quick 10-second microwave cozy-up) before serving.
Freezer-Friendly:
This cake freezes great! Wrap individual slices or the whole loaf tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge or at room temperature for a few hours.
Bake it the day before an event or brunch, and let it rest overnight. The texture actually improves, and it slices more cleanly the next day.
Easy Cranberry Sauce with Orange Loaf Cake Recipe
Equipment
- 9×5-inch loaf pan
- mixing bowls
- whisk
- hand or stand mixer
- Rubber spatula or wooden spoon
- measuring cups, spoons
- kitchen scale
- Microplane or fine grater
- citrus juicer
- wire cooling rack
- parchment paper
Ingredients
Dry Ingredients
- 1 ¼ cups all-purpose flour
- ½ cup whole wheat flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ cup chopped walnuts or pistachios
- 1 tablespoon coarse turbinado sugar to sprinkle on top before baking
Wet Ingredients
- ½ cup unsalted butter softened
- ¾ cup coconut sugar (or half coconut + half light brown)
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons orange zest
- ⅓ cup orange juice fresh
- ½ cup Greek yogurt or sour cream
- ¼ teaspoon almond extract
- ¾ cup cranberry sauce
Glaze (optiona)
- 1 cup powdered sugar
- 3 tabelspoons orange juice
- 1 teaspoon orange zest
Instructions
- Preheat oven to 350°F / 175°C. Grease and flour a 9×5-inch loaf pan (or line with parchment, leaving an overhang for easy lift). Place a rack in the middle of the oven.
- If your cranberry sauce is very thick, stir in 1–2 tsp fresh orange juice until it’s spreadable but not watery.
- In a large mixing bowl, combine: 1 ¼ cups all-purpose flour, ½ cup whole wheat flour, 1 ½ teaspoons baking powder¼ teaspoon baking soda, ½ teaspoon fine sea salt, ½ teaspoon ground cinnamon and ¼ teaspoon ground ginger, and set aside
- In a large bowl, cream ½ cup unsalted butter and ¾ cup coconut sugar until light and slightly fluffy (about 2–3 minutes with a hand mixer).
- Add 2 large eggs, one at a time, mixing briefly until combined.
- Mix in 1 teaspoon pure vanilla extract, fresh 2 tablespoons orange zest (from two oranges), and ¼ teaspoon almond extract (optional).
- Stir in ½ cup Greek yogurt or sour cream and ⅓ cup orange juice until smooth.
- Fold the dry ingredients into the wet mixture just until combined; add the ¼ cup chopped walnuts
- Scoop about 1/3 of the batter into a separate small bowl; this will be your cranberry layer batter.
- To that small bowl, gently fold in ¾ cup cranberry sauce. The batter should be thick but spreadable. If it’s too loose, it will sink.
- Spoon half of the plain cake batter into the prepared loaf pan and smooth lightly.
- Drop spoonfuls of the cranberry batter (about 6–8 dollops) evenly over the plain layer.
- Spoon the remaining plain batter over the top, spread just enough to cover most of the dollops.
- Using a thin knife or skewer, make 4–6 gentle figure-8s or S-shaped pulls through the batter to create the marble.
- Optional: sprinkle 1 tablespoon coarse turbinado sugar over the top of the batter for a rustic crackle.
- Bake on the middle rack at 350°F / 175°C for 50–65 minutes.
- Doneness checks: a toothpick inserted into the center of the cake should come out with moist crumbs (not raw batter). If you use an instant-read thermometer, internal temp ~200–205°F (93–96°C) is a good target for a moist loaf.
- If the top of the loaf browns too fast, loosely tent with foil for the last 15 minutes.
- Cool in the pan on a rack for 15–20 minutes, then use the parchment overhang to lift the loaf out.
- Whisk: 1 cup powdered sugar, 3 tabelspoons orange juice (add slowly until you reach a thick but pourable consistency) and ; 1 teaspoon orange zest.
- Drizzle over the cooled loaf and let set for 10–15 minutes. Scatter a few sugared cranberries or chopped pistachios for color.Best ways to enjoy
Notes
Nutrition
Did you make this recipe?
Tag me @sylwiavaclavekphotography or tag me using #myomnikitchen so I can see your creations! You can also leave a comment below!
Conclusion
This Cranberry Sauce Orange Cake hits all the perfect cake notes. It is moist, fragrant, lightly spiced, and that tart-sweet cranberry sauce layer is delicious.
With a few simple tips, this cake is nearly foolproof and perfect for sharing this holiday season.
FAQ
Can I use store-bought cranberry sauce?
Absolutely! Just make sure it’s not too watery. If it is, simmer it down or stir in a teaspoon of orange juice to thicken for perfect swirls.
Can I make this cake in a round or square pan instead of a loaf?
Yes! Adjust baking time: 35–45 minutes for an 8-inch round cake. Keep an eye on the color and use the toothpick test for doneness.
Can I replace coconut sugar with brown sugar?
You can! Light or dark brown sugar works, but coconut sugar adds that subtle caramel depth that complements the orange and cranberry beautifully.
Can I use fresh cranberries instead of the sauce?
You can, but you’ll want to cook them down with sugar and orange juice first. Otherwise, they’ll sink and stay tart.
Can I make this cake nut-free?
Totally, simply skip the nuts. The cake will still be moist, flavorful, and delicious.
Hungry for more? Check out the latest posts from My Omni Kitchen.
- Homemade Pork with Cabbage Pierogi Recipe
- White Bean Tuna Salad with Creamy Dill Dressing
- Blood Orange Upside Down Olive Oil Cake Recipe
- White Bean with Dill Pesto Salad
- Best Polish White Bean Soup Recipe – Zupa Fasolowa
This Cranberry Sauce Orange Cake hits all the perfect cake notes. It is moist, fragrant, lightly spiced, and that tart-sweet cranberry sauce layer is delicious.