Moist Cranberry Cake (Printable)
A tender, buttery cake loaded with tart cranberries and topped with orange zest for a bright, festive finish.
# What You'll Need:
→ Cake Components
01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - 1/2 cup sour cream
10 - 1/4 cup milk
11 - 2 cups fresh or frozen cranberries
→ Optional Topping
12 - 2 tablespoons turbinado or granulated sugar
13 - Zest of 1 orange
# Steps:
01 - Preheat oven to 350°F. Grease a 9-inch round or square cake pan and line bottom with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl until well blended.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 2 to 3 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract until fully combined.
05 - Stir sour cream into the butter mixture until smooth and uniform in texture.
06 - Add flour mixture in three portions, alternating with milk in two additions. Begin and end with flour mixture, mixing only until just combined.
07 - Gently fold cranberries into batter using a spatula, being careful not to overmix.
08 - Pour batter into prepared pan, smoothing surface with spatula. Sprinkle turbinado sugar and orange zest evenly over top if desired.
09 - Bake for 35 to 40 minutes until a toothpick inserted in center emerges clean.
10 - Let cake rest in pan for 10 minutes, then transfer to wire rack to cool entirely before slicing and serving.
# Expert Tips:
01 -
- The contrast of bright tart cranberries against the tender sweet cake creates the perfect bite every time
- It comes together quickly with basic ingredients you probably already have in your pantry
02 -
- Frozen cranberries tend to sink to the bottom, so toss them in a little flour before folding them in
- Do not overmix the batter once you add the flour or your cake might turn out tough instead of tender
03 -
- Greek yogurt works beautifully as a substitute if you do not have sour cream on hand
- Room temperature ingredients make all the difference in achieving that perfect tender crumb