Cranberry Orange Swirl (Print View)

Tangy cranberry and bright orange combine in a festive, vibrant swirl offering rich holiday flavors.

# What You’ll Need:

→ Cranberry Swirl

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

→ Orange Cake Batter

05 - 1 1/2 cups all-purpose flour
06 - 1 teaspoon baking powder
07 - 1/4 teaspoon baking soda
08 - 1/4 teaspoon salt
09 - 1/2 cup unsalted butter, softened
10 - 3/4 cup granulated sugar
11 - 2 large eggs, room temperature
12 - 1/2 cup sour cream
13 - 1/4 cup fresh orange juice
14 - 1 teaspoon vanilla extract
15 - 1 tablespoon finely grated orange zest

→ Decoration (Optional)

16 - 1/4 cup powdered sugar
17 - Orange zest or sugared cranberries

# Directions:

01 - Preheat the 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 the mixture thickens. Remove from heat and cool slightly. Puree or mash until smooth.
03 - In a bowl, whisk together flour, baking powder, baking soda, and salt until evenly blended.
04 - In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2 to 3 minutes. Add eggs one at a time, mixing thoroughly after each addition.
05 - Mix in sour cream, orange juice, vanilla extract, and orange zest until combined.
06 - Gradually add dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing.
07 - Pour half of the cake batter into the prepared pan and smooth the surface. Spoon half of the cranberry mixture over batter. Add remaining batter, then dollop remaining cranberry mixture on top.
08 - Use a skewer or knife to gently swirl the cranberry and orange batters together in a spiral pattern, taking care not to overmix.
09 - Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
10 - Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Optional: Dust with powdered sugar and garnish with orange zest or sugared cranberries before serving.

# Expert Advice:

01 -
  • The tartness of cranberry against sweet orange creates a flavor combination that feels fancy enough for guests but simple enough for a quiet Tuesday afternoon
  • It's the kind of cake that looks like you spent hours in the kitchen when it actually comes together in under an hour
  • That beautiful spiral swirl hidden inside gives you a little surprise with every slice, and people always ask how you did it
02 -
  • Don't skip the room temperature ingredient step. I learned this the hard way when I used cold eggs and ended up with a grainy batter that baked unevenly. Room temperature ingredients emulsify properly and create a light, tender crumb.
  • The cranberry mixture must be completely cooled before swirling, or it will cook the cake batter around it and create dense pockets instead of beautiful veins of color
  • Overmixing after you add the flour is the enemy. Mix just until combined and stop. Your cake will thank you with tenderness.
03 -
  • If you want even more elegance, substitute Greek yogurt for the sour cream for a richer, slightly denser crumb that holds the cranberry swirl even more beautifully
  • Candied orange peel is a game-changer for garnish, adding a sophisticated bitter-sweet note that elevates the whole presentation
  • The key to perfect swirls is using a thin skewer rather than a knife. A knife's width creates messy lines, while a skewer's point creates clean, intentional spirals
Go Back