Pin This cranberry-orange snack cake has become my go-to recipe whenever I need something impressive yet simple for unexpected guests or afternoon tea. The combination of tart cranberries with bright citrus creates a perfect balance that makes this cake irresistibly addictive.
I first created this chaos cake during the holiday season when I had leftover cranberries but wanted something less fussy than a traditional cranberry bread. Now my family requests it year-round, and I've adapted it for every season.
Ingredients
- All purpose flour: provides the perfect structure for this tender cake
- Baking powder and soda: work together for the ideal rise
- Unsalted butter: creates a rich, tender crumb that stays moist for days
- Sour cream: adds incredible moisture and subtle tanginess
- Fresh orange zest and juice: bring vibrant citrus flavor that makes this cake special
- Cranberries: provide bursts of tartness that balance the sweetness perfectly
- Chopped nuts: add delightful texture and nutty depth
- Powdered sugar glaze: creates that irresistible drippy finish that makes everyone reach for a slice
Instructions
- Prepare the pan:
- Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides for easy removal. Thoroughly grease any exposed sides. This preparation ensures your cake will release perfectly without breaking.
- Mix the dry ingredients:
- Whisk the flour, baking powder, baking soda, and salt together in a medium bowl until thoroughly combined. This even distribution prevents any bitter baking soda pockets in the finished cake.
- Cream butter and sugar:
- Beat the softened butter and granulated sugar with an electric mixer for a full 2-3 minutes until truly light and fluffy. This incorporates air into the batter, creating a tender crumb. The mixture should be notably paler in color when properly creamed.
- Add wet ingredients:
- Add eggs one at a time, beating well after each addition until fully incorporated. Mix in sour cream, milk, orange zest, juice, and vanilla until the mixture looks smooth but slightly curdled, which is perfectly normal.
- Combine wet and dry:
- Add the flour mixture to the wet ingredients gradually, mixing on low speed just until no dry streaks remain. Overmixing at this stage will develop too much gluten, resulting in a tough cake.
- Fold in mix-ins:
- Use a rubber spatula to gently fold in the cranberries and nuts with just a few strokes. The cranberries will float throughout the batter naturally during baking, creating that beautiful chaos effect.
- Bake to perfection:
- Pour the batter into the prepared pan and bake for exactly 34 minutes, then test with a toothpick. The cake should be golden around the edges with a slight spring when touched in the center.
- Make the glaze:
- Whisk powdered sugar with fresh orange juice and zest until it reaches a pourable but thick consistency. Test the thickness by lifting your whisk and seeing how the glaze falls back into the bowl. It should leave a ribbon that holds for a few seconds before disappearing.
Pin The orange zest is truly the secret star of this recipe. I discovered that rubbing the zest into the sugar with my fingertips before creaming with butter releases the essential oils, amplifying the citrus flavor throughout the cake. This tiny extra step transforms an ordinary cake into something extraordinary that guests always notice.
Storage Tips
This cake maintains its moisture beautifully for up to 3 days at room temperature when stored in an airtight container. For longer storage, refrigerate for up to a week, though the texture is best within the first 3 days.
If freezing, I recommend doing so before adding the glaze. Wrap the cooled cake tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature and glaze just before serving for the freshest taste.
Seasonal Adaptations
Summer version Replace cranberries with blueberries and add lemon zest instead of orange
Fall variation Add 1 teaspoon of cinnamon and substitute half the cranberries with diced apples
Holiday special Add 1/4 teaspoon of ground cloves and fold in white chocolate chips
Serving Suggestions
While this cake is perfect on its own with afternoon tea, it transforms into an elegant dessert when served slightly warm with a scoop of vanilla ice cream or dollop of lightly sweetened whipped cream. For brunch, I like to toast slices lightly and spread with a thin layer of salted butter.
For a stunning presentation, reserve a handful of fresh cranberries and a few orange slices to arrange on top of the glazed cake. This simple garnish elevates the humble snack cake to centerpiece status when entertaining.
Troubleshooting
If your cake sinks in the middle, your oven temperature might be running too hot. Try reducing by 25°F next time or moving the rack position down one level.
For a thicker glaze that sets with a slight crust, use less orange juice and add a tiny pinch of cream of tartar. For a thinner, more transparent glaze, increase the juice by a tablespoon.
If cranberries are extremely tart, toss them with 1 tablespoon of the measured sugar before folding into the batter. This helps balance their natural acidity without making the cake too sweet.
Pin This information is for guidance only. Ensure all ingredients are thoroughly cooked before consumption.
Recipe Q&A
- → Can I use frozen cranberries?
Yes, both fresh and frozen cranberries work well. If using frozen, do not thaw before gently folding them into the batter.
- → How do I achieve the perfect drippy glaze?
Whisk sifted powdered sugar with just enough fresh orange juice until smooth and pourable. Adjust with tiny amounts of juice as needed.
- → Are there alternative nuts I can add?
Pecans or walnuts add texture, but you can use chopped almonds or omit nuts altogether for a nut-free version.
- → How should I store leftover cake?
Keep in an airtight container at room temperature for up to 3 days, or refrigerate to extend freshness.
- → Can I make it in advance?
Yes, this bake holds up well overnight. For best texture, add the glaze just before serving.
- → What can I serve with this cake?
Pair with whipped cream, vanilla ice cream, or a cup of hot tea for a delicious finish.