Cranberry Orange Swirl Cake (Print Version)

Festive swirl cake with vibrant cranberry and bright orange layers for a classic holiday touch.

# Components:

→ Cranberry Swirl

01 - 1½ cups fresh or frozen cranberries
02 - ½ cup granulated sugar
03 - 2 tablespoons water
04 - ½ teaspoon orange zest (preferably organic)

→ Orange Swirl

05 - ¾ cup freshly squeezed orange juice
06 - ½ cup granulated sugar
07 - 1 tablespoon orange zest (preferably organic)
08 - 1 tablespoon cornstarch

→ Cake Batter

09 - 2 cups all-purpose flour
10 - 1½ teaspoons baking powder
11 - ½ teaspoon baking soda
12 - ½ teaspoon fine sea salt
13 - ½ cup unsalted butter, softened
14 - 1 cup granulated sugar
15 - 2 large eggs, room temperature
16 - 1 teaspoon pure vanilla extract
17 - 1 cup whole milk, room temperature

# Preparation Steps:

01 - Combine cranberries, sugar, and water in a small saucepan. Heat over medium, stirring occasionally until berries burst and mixture thickens to a jam-like consistency, about 10 minutes. Stir in orange zest and cook an additional 3–5 minutes until glossy and deep red. Remove from heat and cool to room temperature before use.
02 - Whisk orange juice, sugar, orange zest, and cornstarch in a small saucepan until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens to a curd-like consistency, about 2–4 minutes. Remove from heat and allow to cool completely.
03 - Preheat oven to 350°F. Grease a 9-inch loaf pan and line with parchment paper, leaving overhang. Whisk flour, baking powder, baking soda, and salt in a medium bowl. In a large bowl, beat butter and sugar until pale and fluffy, about 3–4 minutes. Add eggs one at a time, beating after each addition. Mix in vanilla. Alternately add flour mixture and milk to the batter beginning and ending with flour, mixing just until combined.
04 - Spoon one-third of batter into pan and smooth. Alternate half the cranberry and orange swirls in spoonfuls over batter. Gently swirl with a thin skewer to create a loose spiral. Repeat layering with remaining batter and swirls, finishing with batter on top. Lightly swirl the top layer for a marbled effect without mixing colors completely.
05 - Bake in the center of the oven for 50–60 minutes or until a toothpick inserted comes out clean or with moist crumbs. Tent loosely with foil after 35 minutes if browning too quickly. Remove when the top is golden and edges pull slightly from pan.
06 - Allow cake to cool in pan on a wire rack for 15 minutes. Lift cake using parchment overhang and cool completely on rack before slicing with a sharp serrated knife for best presentation.

# Expert Advice:

01 -
  • It's a show-stopper that makes you look like a pastry chef, even if this is your first time making it—those dramatic red and orange swirls never fail to impress.
  • The combination of tart cranberry and zesty orange is unexpectedly sophisticated, balancing sweetness with brightness in a way that feels both festive and refined.
  • This cake stays moist and tender for days, making it perfect for baking ahead during busy holiday weeks.
02 -
  • The most common mistake is undercooking the fruit swirls before they go into the batter. If your cranberry and orange mixtures are still warm or runny, they'll bleed into the cake and muddy your beautiful colors. This is non-negotiable—always cool them completely.
  • Overmixing the batter after adding the flour is the silent cake-killer. It transforms your tender crumb into something dense and tough. The moment you stop seeing white streaks is the moment you stop mixing, even if it feels a little rough.
  • Room temperature ingredients aren't a suggestion; they're essential. Cold ingredients won't emulsify properly, and you'll end up with a batter that looks broken and separated.
03 -
  • Always use a serrated knife and dip it in hot water, wiping it clean between slices, for cuts that show off your swirls instead of dragging and compressing them.
  • Store this cake covered at room temperature for two days or in the refrigerator for up to five days. Wrapped slices freeze beautifully for up to two months and thaw at room temperature, so you can bake one cake and have dessert ready for weeks.
Return