Every holiday season, my kitchen transforms into a whirlwind of flour, citrus zest, and cranberries—all for the sake of this spectacular Orange Mascarpone Cranberry Cake. I stumbled upon this recipe years ago when I desperately needed a dessert that felt both decadent and refreshing after big meals. The creamy mascarpone balances the tart cranberries so perfectly, while the orange zest adds this sunny brightness that cuts through winter’s gloom. Trust me, after baking professionally for a decade, I’ve learned that the simplest flavors—when done right—make the most memorable cakes. This one’s become my go-to for potlucks, brunches, and those “I-need-something-sweet-now” moments.
Why You’ll Love This Orange Mascarpone Cranberry Cake
This cake isn’t just delicious—it’s downright magical. Here’s why it’ll become your new favorite:
- Creamy dreamy texture: The mascarpone makes every bite luxuriously rich, like a cross between pound cake and cheesecake (but way easier to make!)
- Perfect flavor balance: Tart cranberries play off the sweet orange zest so beautifully—it’s like winter and summer had a party in your mouth
- Holiday showstopper: That pop of red cranberries against the golden crumb makes it almost too pretty to eat… almost
- Secretly simple: Don’t tell anyone, but this fancy-looking cake comes together with basic mixing—no fancy techniques required
I’ve served this at everything from Christmas dinner to bridal showers, and without fail, someone always asks for the recipe.
Ingredients for Orange Mascarpone Cranberry Cake
Gathering the right ingredients makes all the difference here. I’m obsessive about a few key items—don’t even think about using bottled orange juice! Here’s what you’ll need:
- 2 cups all-purpose flour – Spoon and level it, don’t scoop!
- 1 cup granulated sugar – Pack it lightly like brown sugar for extra moisture
- 1 tsp baking powder + ½ tsp baking soda – Yes, both! They work together for the perfect rise
- 1 cup mascarpone cheese – Let it sit out 20 minutes to soften (cold mascarpone = lumpy batter)
- ½ cup unsalted butter – Softened to “finger-dent” stage (see my trick below)
- 2 large eggs – Room temp eggs blend smoother—just soak cold ones in warm water for 5 minutes
- ¼ cup fresh orange juice – Squeeze it yourself—the pulp adds lovely texture
- 1 tbsp orange zest – Use a microplane for fluffy zest without bitter pith
- 1 cup fresh cranberries – Toss frozen ones straight from the freezer if needed
See? Nothing crazy—just quality ingredients treated right. Now let’s make some magic!
Equipment You’ll Need
You probably have most of this stuff already! Here’s what I grab before starting:
- 9-inch cake pan – Springform works great for easy removal
- Mixing bowls – One large, one medium (I use my grandma’s vintage Pyrex)
- Electric mixer – Hand or stand works—just don’t try whisking mascarpone by hand!
- Rubber spatula – For folding in those precious cranberries gently
- Microplane/zester – Worth its weight in gold for perfect orange zest
That’s it! No fancy gadgets needed—just good old-fashioned baking basics.
How to Make Orange Mascarpone Cranberry Cake
Okay, let’s get baking! This comes together so easily – just follow these steps and you’ll have the most heavenly cake in under an hour. First things first: preheat that oven to 350°F (175°C) and grease your pan really well. I like to use butter and a light dusting of flour – it never fails me!
Now the fun part: In your big mixing bowl, beat the mascarpone and softened butter until they’re completely smooth and creamy. This takes about 2 minutes with a mixer. Scrape down the sides, then add the eggs one at a time, mixing just until combined after each. Don’t overbeat here – we want tender, not tough!
Next comes the sunshine! Mix in the fresh orange juice and zest – you’ll immediately smell that bright citrus aroma. Now gradually add your dry ingredients (flour, sugar, baking powder, baking soda, and salt) in about three batches, mixing just until you don’t see streaks of flour. The batter will be thick but fluffy – that’s perfect!
Here’s my favorite step: gently fold in the cranberries with a rubber spatula. I like to toss them in a tablespoon of flour first – this prevents them from sinking to the bottom. Pour the batter into your prepared pan, smooth the top, and bake for 40-45 minutes until golden brown and a toothpick comes out with just a few moist crumbs.
Let it cool in the pan for 10 minutes – I know, the wait is torture! – then transfer to a wire rack. The hardest part? Waiting until it’s cool enough to slice without crumbling. But oh, that first bite of creamy, citrusy, cranberry-studded perfection makes every second worth it!
Tips for Perfect Orange Mascarpone Cranberry Cake
Want your cake to turn out bakery-level perfect? Follow these simple tips:
- Room temp ingredients: Let mascarpone, butter, and eggs sit out 20 minutes before starting—cold ingredients don’t mix as smoothly.
- Don’t overmix: Once you add the flour, mix just until combined—overmixing makes the cake dense.
- Flour those cranberries: Toss them in a bit of flour before folding in—it keeps them from sinking to the bottom.
- Check early: Start testing for doneness at 40 minutes—ovens vary, and you don’t want to overbake!
Trust me, these little tricks make a big difference!
Variations & Substitutions
This cake is incredibly forgiving—here’s how to make it your own:
- Berry swap: Out of fresh cranberries? Frozen work great (no thawing needed!), or try raspberries or chopped strawberries when they’re in season.
- Citrus twist: Swap the orange for lemon zest and juice—it gives the cake this gorgeous sunny tartness that’s irresistible.
- Gluten-free: Use a 1:1 gluten-free flour blend (I’ve had great results with Bob’s Red Mill).
- Less sweet: Reduce sugar to 3/4 cup if you prefer more tang from the cranberries.
The beauty? It’s still unmistakably that creamy, dreamy cake we all love—just with your personal touch!
Serving & Storing Orange Mascarpone Cranberry Cake
Oh, the possibilities with this beauty! Serve it slightly warm with a dollop of whipped cream for that “just baked” magic, or chilled for a denser, almost-cheesecake-like texture. Leftovers? (As if!) Store in an airtight container in the fridge for up to 4 days—the flavors actually deepen overnight. For a quick refresh, microwave slices for 10 seconds or pop them in a 300°F oven for 5 minutes. Pro tip: Freeze whole or sliced for up to 3 months—just thaw overnight in the fridge and it tastes like you baked it fresh that morning!
Nutritional Information
Nutritional estimates vary based on ingredients and brands used. This cake is a decadent treat best enjoyed in moderation!
Common Questions About Orange Mascarpone Cranberry Cake
I’ve gotten so many questions about this cake over the years—here are the ones that pop up most often:
Can I use frozen cranberries?
Absolutely! Toss them in frozen—no need to thaw. They’ll bleed less color this way, and the tartness stays perfect. Just don’t use dried cranberries unless you soak them first—they’ll suck up all the moisture!
Why did my cranberries sink to the bottom?
Ah, the classic cake mystery! The trick is tossing them in a tablespoon of flour first—it gives them “grip” in the batter. Also, make sure your batter isn’t too thin (that’s why room temp ingredients matter!).
Can I make this ahead?
You bet! This cake actually tastes better on day two. Bake it, cool completely, then wrap tightly in plastic. The flavors meld beautifully overnight—just bring to room temp before serving.
My mascarpone made lumps—help!
No worries! Just zap the mixture in the microwave for 5-second bursts, stirring between, until smooth. Next time, let your mascarpone soften longer—cold cheese is the usual culprit.
Got more questions? Share your baking results (and disasters—we’ve all been there!) in the comments below! You can also find more delicious recipes on Pinterest.
Print
Irresistible Orange Mascarpone Cranberry Cake Recipe in 45 Minutes
- Total Time: 60 mins
- Yield: 1 cake (8 servings)
- Diet: Vegetarian
Description
A rich and creamy cake combining mascarpone cheese, fresh oranges, and tart cranberries for a balanced dessert.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup mascarpone cheese
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup fresh orange juice
- 1 tbsp orange zest
- 1 cup fresh cranberries
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch cake pan.
- Whisk flour, sugar, baking powder, baking soda, and salt in a bowl.
- Beat mascarpone and butter until smooth. Add eggs one at a time.
- Mix in orange juice and zest.
- Gradually add dry ingredients until combined.
- Fold in cranberries.
- Pour batter into pan and bake for 40-45 minutes.
- Cool before serving.
Notes
- Use fresh cranberries for best texture.
- Can substitute orange juice with milk if needed.
- Store leftovers refrigerated.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
