Cranberry Orange Swirl Cake (Print)

Tender swirl cake with vivid cranberry and bright orange layers showcasing holiday flavors.

# Ingredients:

→ Cranberry Swirl

01 - 1 ½ cups fresh or frozen cranberries
02 - ½ cup granulated sugar
03 - 2 tablespoons water
04 - ½ teaspoon orange zest

→ Orange Swirl

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

→ Cake Batter

09 - 2 cups all-purpose flour
10 - 1 ½ 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, at room temperature
16 - 1 teaspoon pure vanilla extract
17 - 1 cup whole milk, at room temperature

# Instructions:

01 - Combine cranberries, sugar, and water in a small saucepan. Simmer over medium heat, stirring occasionally until berries burst and form a thick, jam-like consistency, about 7 to 10 minutes. Stir in orange zest and cook an additional 3 to 5 minutes until glossy and thick. Remove from heat and cool to room temperature.
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 to 4 minutes. Remove from heat and let cool completely.
03 - Preheat oven to 350°F (175°C). Grease and line a 9-inch loaf pan with parchment paper. Whisk flour, baking powder, baking soda, and salt in a medium bowl. In a large bowl, beat butter and sugar on medium speed until light and fluffy, about 3 to 4 minutes. Add eggs one at a time, mixing well after each. Stir in vanilla extract. Alternately add flour mixture and milk in three additions, beginning and ending with flour, mixing just until combined.
04 - Spoon one-third of the batter into the pan and smooth. Dollop half the cranberry and orange swirls alternately on top. Gently swirl with a skewer to create a loose spiral. Repeat layering with remaining batter and swirls, finishing with batter. Lightly swirl the top layer to create a marbled effect without blending colors.
05 - Bake in the center of the oven for 50 to 60 minutes until a toothpick inserted in the center comes out clean or with moist crumbs. Tent with foil after 35 minutes if top browns too quickly. The cake is done when edges pull away slightly and the top is golden.
06 - Allow cake to cool in the pan on a wire rack for 15 minutes. Use parchment overhang to remove from pan and cool completely before slicing with a sharp serrated knife for clean, defined swirls.

# Pro Tips:

01 -
  • The visual drama is honestly unmatched—those vibrant swirls make it look far more complicated than it actually is, so you'll impress everyone without spending hours in the kitchen.
  • It's the perfect bridge between fall and winter flavors; the tartness of cranberry plays beautifully against the brightness of orange, creating something that feels both sophisticated and deeply comforting.
  • Unlike many swirl cakes that muddy into an unappealing brown, this one stays true to its colors because of the careful technique—you'll get those clean, distinct ribbons every time.
02 -
  • Never swirl warm fruit purees into your batter—the heat will cause them to bleed and muddy those gorgeous colors into an unappealing brown. Always let them cool completely to room temperature first.
  • The texture of your fruit swirls matters enormously. If your cranberry mixture is too thin, it won't create distinct ribbons; if your orange swirl isn't thickened properly with the cornstarch, it'll just disappear into the batter. Test by dragging a spoon through each one—they should leave a visible trail.
  • Resist the urge to overmix your cake batter. I learned this the hard way with a dense, tough cake. The moment no flour streaks are visible, you're done. Ten extra mixer rotations isn't worth it.
03 -
  • Invest in a microplane zester for the orange zest—it captures all those fragrant oils that bottled zest simply can't match, and the difference in your final cake is noticeable and real.
  • Room temperature ingredients aren't just a suggestion; they're crucial for proper emulsification. Eggs and milk that are too cold won't incorporate smoothly, which affects how evenly the swirls distribute throughout the batter.
  • The parchment paper overhang is your secret weapon for removing the cake cleanly without disturbing those swirls. It's the difference between a beautiful presentation and a crumbled disaster.
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