Cranberry Orange Olive Oil Christmas Cake Recipe

Name: Cranberry Orange Olive Oil Cake with Orange Liqueur Glaze
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 slices
Cuisine: American
Ingredients: 1½ cups all-purpose flour; ¾ cup granulated sugar; 1½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon kosher salt; 2 large eggs; ¾ cup extra-virgin olive oil; ¾ cup whole milk; Zest of 1 large orange; 2 tablespoons fresh orange juice; 1 teaspoon vanilla extract; 1½ cups fresh or frozen cranberries; ¾ cup powdered sugar (for glaze); 1½–2 tablespoons orange liqueur (Grand Marnier, Cointreau, or Triple Sec); 1–2 teaspoons fresh orange juice, as needed (for glaze consistency)

Chef Daniel Lubin
Dec 22, 2025
2 min read

If Christmas had a smell, this would be it.

Bright citrus.

Tart cranberries.

Warm vanilla.

This cranberry orange olive oil cake is one of my favorite holiday desserts because it looks impressive, tastes festive, and is incredibly easy to make. No mixer. No complicated steps. No stress.

The finishing touch? A light orange liqueur glaze drizzled over the top that soaks in just enough to make the cake feel extra special — without overpowering anything.

Why This Cake Works So Well for the Holidays

• It’s moist and tender thanks to olive oil

• Cranberries add that perfect Christmas pop of color and tartness

• Orange zest keeps everything bright and festive

• The glaze adds a subtle grown-up holiday twist

• It’s not overly sweet — great after a big holiday meal

It also travels well, making it ideal for holiday parties and gift-giving.

Ingredients

For the cake

• 1½ cups all-purpose flour

• ¾ cup granulated sugar

• 1½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon kosher salt

• 2 large eggs

• ¾ cup extra-virgin olive oil

• ¾ cup whole milk

• Zest of 1 large orange

• 2 tablespoons fresh orange juice

• 1 teaspoon vanilla extract

• 1½ cups fresh or frozen cranberries

For the orange liqueur glaze

• ¾ cup powdered sugar

• 1½–2 tablespoons orange liqueur (Grand Marnier, Cointreau, or Triple Sec)

• 1–2 teaspoons fresh orange juice (as needed)

Prep Time: 15 minutes

Cook Time: 40-45 minutes

Total Time: 65 minutes

Servings: 8 slices

Instructions

Make the cake

Preheat your oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the eggs, olive oil, milk, orange zest, orange juice, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Don’t overmix.
Fold in the cranberries.
Pour the batter into the prepared pan and smooth the top.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a rack to cool completely.

Make the glaze

Whisk the powdered sugar and orange liqueur together in a small bowl. Add orange juice a teaspoon at a time until you reach a thick but pourable consistency.
Once the cake is completely cool, drizzle the glaze over the top and let it set for 10–15 minutes before serving.

Chef Notes

• Frozen cranberries work perfectly — no need to thaw

• Use a good olive oil, but nothing overly bitter, and no exotic flavors

• Start with less liqueur and adjust to taste

• This cake gets even better the next day

• Serve with whipped cream or vanilla ice cream for an extra-festive finish

This recipe was created by Chef Daniel Lubin, a Coppell-based private chef, author, and culinary educator. Chef Daniel shares handcrafted, beginner-friendly recipes daily, helping home cooks create delicious meals with ease.