Cranberry Orange Drip Cake

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Bright, festive, and bursting with flavor — this Cranberry Orange Drip Cake is the showstopper your holiday table needs. Fluffy layers of orange-infused sponge cake are stacked with tangy cranberry filling and silky cream cheese frosting, all crowned with a glossy white chocolate drip and jewel-like cranberries. It’s not just a dessert; it’s a centerpiece.

Whether you’re hosting a winter dinner party or looking to impress at Thanksgiving or Christmas, this cake brings seasonal cheer in every slice. The balance of tart cranberries and sweet citrusy cake creates a depth of flavor that feels both nostalgic and fresh. Topped with sugared cranberries and orange slices, it’s as beautiful as it is delicious.

Why You’ll Love This Cranberry Orange Drip Cake

This cake combines everything you love about holiday desserts. It’s layered, rich, and bursting with flavor from real ingredients. The texture is moist yet light, thanks to the buttermilk, while the orange zest lifts every bite. The cranberry jam brings a punch of tartness that pairs perfectly with the white chocolate drip. If you want a dessert that screams festive and tastes even better than it looks — this one is it.

What Kind of Cranberries Should I Use?

Fresh cranberries are ideal for the homemade filling and garnish, but you can use frozen cranberries as well — just make sure to thaw and drain them first. Avoid dried cranberries for the filling, as they won’t give the same tartness or texture. For the topping, sugared cranberries look stunning and add a sweet crunch, but you could also glaze them lightly for shine.

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Ingredients for the Cranberry Orange Drip Cake

Each ingredient in this cake plays a crucial role in delivering that perfect holiday flavor and structure. Let’s break it down:

• All-purpose flour: Gives the cake its structure and a soft, tender crumb.
• Baking powder & baking soda: Essential for helping the cake rise and stay light.
• Salt: Just a pinch enhances all the other flavors.
• Unsalted butter: Adds rich flavor and keeps the cake moist.
• Granulated sugar: Sweetens the batter and helps create a light texture.
• Eggs: Bind the ingredients and provide structure.
• Buttermilk: Keeps the cake moist and tender while adding a slight tang.
• Orange zest & juice: Infuses the cake with bright, citrusy flavor.
• Vanilla extract: Balances the tartness with warmth and depth.
• Fresh cranberries: Used in the filling for tart bursts of flavor.
• Cream cheese: Forms the base of the frosting for a tangy, creamy finish.
• Powdered sugar: Sweetens the frosting and creates a smooth texture.
• White chocolate: For that luscious drip that finishes the cake beautifully.
• Sugared cranberries & orange slices: Optional, but they make for a stunning garnish.

How To Make the Cranberry Orange Drip Cake

Step 1: Make the Cranberry Filling

In a saucepan, combine fresh cranberries, orange juice, and sugar. Simmer until the berries burst and the mixture thickens into a jam-like consistency. Let it cool completely.

Step 2: Bake the Cake Layers

Preheat your oven to 350°F (175°C). Cream butter and sugar together until fluffy, then beat in eggs one at a time. Stir in the orange zest and juice, vanilla, and buttermilk. Combine dry ingredients separately, then fold them into the wet ingredients. Divide the batter into greased cake pans and bake until golden and springy to the touch.

Step 3: Prepare the Frosting

Whip softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract until light and creamy.

Step 4: Assemble the Cake

Layer the cooled cakes with cream cheese frosting and cranberry filling between each layer. Make sure the layers are even.

Step 5: Add the White Chocolate Drip

Melt white chocolate with a splash of cream until smooth. Let it cool slightly, then drizzle around the edges of the chilled cake, allowing it to drip naturally.

Step 6: Decorate and Serve

Top with sugared cranberries, fresh orange slices, and sprigs of rosemary if desired. Chill slightly before serving for cleaner slices.

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How to Serve and Store This Cranberry Orange Drip Cake

This cake is best served slightly chilled, which helps maintain clean, defined layers and keeps the frosting firm. Before slicing, allow it to sit at room temperature for about 15-20 minutes to soften just slightly. A hot knife (wiped clean between cuts) helps get those perfect bakery-style slices.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also make the cake layers and cranberry filling ahead of time and assemble everything the day you plan to serve it.

This recipe yields one 3-layer 8-inch cake and feeds approximately 10 to 12 people.

What to Serve With Cranberry Orange Drip Cake?

Hot Mulled Wine

The warm spices and citrus notes of mulled wine complement the cake beautifully, making it the perfect holiday pairing.

Spiced Chai Latte

This cozy drink adds a touch of spice that pairs well with the sweet-tart flavor profile of the cake.

Vanilla Bean Ice Cream

Add a scoop on the side for extra indulgence. The cold, creamy vanilla balances the cake’s richness.

Citrus Salad

A refreshing citrus salad can cleanse the palate and enhance the orange notes in the cake.

Sparkling Cranberry Mocktail

Perfect for kids or anyone skipping the booze, this fizzy drink enhances the cranberry elements of the dessert.

Whipped Cream with Orange Zest

Serve a dollop on the side with a sprinkle of zest for added flavor and presentation.

Peppermint Mocha

If serving this cake around the holidays, a peppermint mocha makes a festive and delicious pairing.

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Frequently Asked Questions

Can I use store-bought cranberry sauce instead of homemade filling?
Yes, but it’s best to choose a whole-berry style sauce for texture and flavor. However, the homemade version gives you more control over sweetness and consistency.

Can I make this cake gluten-free?
Absolutely. Swap the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure the rest of your ingredients are also gluten-free.

Do I need a drip bottle for the white chocolate drip?
Not necessarily. You can use a spoon or piping bag. The key is to let the chocolate cool slightly so it drips slowly down the sides without running too fast.

Can this cake be frozen?
Yes. Wrap individual slices or the whole unfrosted cake in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before frosting and serving.

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Save this recipe to your Pinterest dessert board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you add liqueur or leave it out? Did you try chocolate on top?
I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other bake smarter.

Explore more recipes on my Pinterest: Meals We Share By Sally

Conclusion

The Cranberry Orange Drip Cake is a festive delight that brings together classic holiday flavors in a stunning, bakery-worthy presentation. Whether you’re celebrating a special occasion or simply want to try something new and flavorful, this cake delivers. Its layers of citrus-scented sponge, vibrant cranberry filling, and silky cream cheese frosting topped with a snowy white chocolate drip make it a treat worth sharing — and remembering.

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