The first time I made these Holiday Orange Cranberry Soft Frosted Squares, my entire kitchen smelled like a cozy December morning—warm citrus, buttery cake, and a hint of tart cranberry bubbling up in the oven. I stumbled onto the idea when I was craving something festive but wanted a dessert that felt softer and more comforting than traditional cranberry bread. As I cut into the warm pan and spread that creamy orange frosting over the top, I knew instantly this recipe was going to be a seasonal staple in my home.
Why You’ll Love This Recipe
If you’re anything like me, you adore a holiday dessert that tastes special without requiring fussy techniques, and that’s exactly what these soft frosted squares deliver. You get the brightness of fresh oranges, the tart pop of cranberries, and the melt-in-your-mouth tenderness that only a really good snack-cake-style dessert has. The frosting takes them to an entirely different level, and trust me, once you taste them, you’ll be making these long after the holidays are over.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- ¾ cup sour cream
- ¼ cup milk
- 1 tablespoon orange zest
- ¼ cup fresh orange juice
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen cranberries (roughly chopped)
For the Frosting:
- 4 ounces cream cheese, softened
- 3 tablespoons unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 tablespoon orange zest
- 1 tablespoon orange juice
- ½ teaspoon vanilla extract
Ingredient Notes
If you don’t have sour cream, plain Greek yogurt works wonderfully and keeps the cake moist. I’ve tested this with both fresh and frozen cranberries, and honestly, frozen makes the prep even easier—just don’t thaw them first or they’ll bleed too much color. Absolutely don’t skip the orange zest; it’s what gives this cake its perfume and brightness. For the frosting, adjust the powdered sugar if you want a thicker or thinner spread—this recipe gives you a gloriously creamy layer.
Equipment Needed
- Mixing bowls
- Hand mixer or stand mixer
- 9×9 baking pan
- Rubber spatula
- Microplane or fine grater (for zesting the orange)
- Cooling rack
Equipment Notes
I’ve used both a metal and a glass baking pan, and although both work, the metal pan gives a slightly more even bake. A hand mixer is perfectly fine for this recipe, though a stand mixer makes the creaming step effortless. A microplane is the best tool for zest—it creates a fine, fragrant zest without any bitter pith. And yes, a rubber spatula is essential for smoothing the batter and frosting; I swear by mine.
Step-by-Step Instructions
When I start this recipe, I always begin by zesting the oranges first because the scent instantly boosts my mood, and it gets the citrus oils activated early. Then I whisk together the dry ingredients in a bowl so they’re ready when I need them. In another bowl, I cream the softened butter and sugar until pale and fluffy—don’t rush this step, because the more air you whip into the mixture, the softer your squares will be later.
After the butter and sugar are fluffy, I beat in the eggs one at a time, followed by the sour cream, orange zest, juice, milk, and vanilla. The batter might look slightly curdled at this stage, but don’t panic—once the dry ingredients go in, everything comes together beautifully. I switch to a spatula at this point so I don’t overmix, which is my number-one rule for tender cakes.
When the batter is smooth, I gently fold in the chopped cranberries. I’ve learned to chop them lightly rather than leaving them whole because the tartness distributes better throughout the cake. Then I spread the batter into a greased 9×9 pan and smooth the top. It bakes at 350°F for about 32–38 minutes, depending on your oven. Your kitchen will smell like a citrus bakery heaven.(See the next page below to continue…)