Chaos Cake Cranberry Orange

This vibrant Cranberry-Orange Snack Sheet Cake with its playful drippy glaze has become my signature dessert for fall gatherings. The bright pops of cranberry against the moist orange-scented cake create a beautiful chaos of flavors that somehow work perfectly together. I developed this recipe after searching for something that would use up my abundance of holiday cranberries while still being casual enough for everyday enjoyment.

The recipe was born during a particularly chaotic holiday season when I needed something quick but impressive. What started as a kitchen experiment has become my most requested dessert at family gatherings, with my aunt now insisting I bring it to every Thanksgiving dinner.

Ingredients

• All purpose flour: provides structure while keeping the cake tender
• Baking powder and baking soda: work together for the perfect rise
• Melted butter: adds richness and moisture better than oil would
• Fresh orange zest: contains essential oils that infuse the entire cake with citrus flavor
• Sour cream: creates an incredibly moist texture and subtle tang
• Fresh or frozen cranberries: provide bursts of tartness throughout
• Powdered sugar: creates that gorgeous drippy glaze that sets perfectly

Instructions

Prepare Your Pan:

Properly greasing your 9x13 baking sheet is crucial for easy removal. I prefer using parchment paper with a slight overhang on the sides which creates handles for lifting the entire cake out after cooling. This makes glazing and serving much easier.

Mix Dry Ingredients:

Whisking the flour, leavening agents, and salt together ensures even distribution throughout the batter. This prevents pockets of baking soda or powder that could create bitter spots in your finished cake.

Create Wet Mixture:

The order matters here. Whisking the melted butter and sugar first creates a smooth base. Adding eggs one at a time allows each to fully incorporate. The orange juice and sour cream provide moisture and acidity that activate the leavening agents.

Combine Gently:

When adding dry ingredients to wet, use a light hand and fold just until combined. Overmixing develops gluten which leads to a tough cake. Stop mixing the moment you no longer see dry flour streaks.

Add Cranberries:

Fold cranberries in with just a few strokes. If using frozen berries, keeping them frozen prevents red streaking throughout the batter and maintains those beautiful bursts of color in the finished cake.

Bake With Care:

The cake is done when the edges pull slightly away from the pan and the center feels springy when gently pressed. A toothpick should come out with a few moist crumbs but no wet batter.

Create The Perfect Glaze:

The key to a beautiful drippy glaze is achieving the right consistency. Start with less liquid and add more gradually until you reach a thick but pourable consistency. Test it on the edge of a bowl first to ensure it drips properly.

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Cranberries are the unsung hero of this recipe. While many people only think of them during Thanksgiving, their bright tartness creates the perfect counterpoint to the sweet orange cake. My grandmother used to make a similar recipe using cranberries she harvested herself from the local bog, and this modern version always reminds me of baking with her during cold New England autumns.

Storage Tips

This cake maintains its moisture remarkably well compared to other snack cakes. Store leftover cake in an airtight container at room temperature for up to two days without any noticeable quality loss. For longer storage, refrigerate for up to five days, though the texture becomes slightly more dense when chilled. Allow refrigerated cake to come to room temperature before serving for the best flavor and texture experience.

Seasonal Adaptations

While cranberries give this cake its signature flavor profile, you can adapt it throughout the year using seasonal fruits. In summer, replace cranberries with blueberries or raspberries for a lighter version. During winter months when fresh cranberries are scarce, dried cranberries soaked in orange juice for 30 minutes make a good substitute. In spring, try adding strawberries and lemon zest instead of orange for a bright variation.

Make It Your Own

The base recipe is wonderfully versatile and welcomes creative additions

Additions:

Try adding chopped nuts like pecans or walnuts for extra texture

Additions:

Incorporate white chocolate chips for pockets of sweetness

Additions:

Experiment with different citrus combinations like blood orange or grapefruit

Serving Suggestions

This cake shines as an afternoon treat with coffee or tea, but it can easily transition to an elegant dessert. For a more formal presentation, cut into squares and serve on small plates with a dollop of lightly sweetened whipped cream and a sprinkle of additional orange zest. For brunch gatherings, serve slightly warm with a scoop of vanilla yogurt on the side. During holiday seasons, add a sprinkle of sparkling sugar to the glaze while still wet for a festive touch.

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Recipe FAQ

→ Can fresh or frozen cranberries be used?

Both fresh and frozen cranberries work well. If using frozen, add them without thawing to prevent excess liquid.

→ How do I ensure the glaze is drippy but not runny?

Add orange juice to powdered sugar gradually, whisking until smooth. Adjust with more sugar or juice for ideal drippiness.

→ Can the cake be made ahead of time?

Yes, it stays fresh covered at room temperature for two days or refrigerated for up to five days.

→ What’s a good citrus substitute for orange?

Lemon zest and juice provide a lively twist and can be swapped in for a different flavor profile.

→ Are any nuts recommended for added texture?

Try folding in chopped toasted walnuts or pecans for a pleasant crunch and nuttiness.

→ What is the best pan size for baking?

A 9x13-inch (23x33 cm) baking sheet or pan gives the best results for even baking and convenient servings.