Description
This Cranberry Orange Cake is a delightful combination of tart cranberries and bright orange flavor, layered with a rich cream cheese frosting. Perfect for festive occasions or any time you want a fruity, moist cake with a citrus twist.
Ingredients
Scale
Cake
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter (room temperature)
- 1 Tbsp orange zest (from one large orange)
- 1 1/2 cup granulated sugar
- 3 large eggs (room temperature)
- 1 tsp vanilla extract
- 3/4 cup milk (room temperature)
- 1/2 cup orange juice (fresh squeezed, from one large orange)
- 1 cup cranberries (coated in 1 Tbsp flour)
Frosting
- 2 cups unsalted butter (room temperature)
- 1 Tbsp orange zest
- 8 oz cream cheese (full fat, softened)
- 5 cups powdered sugar
- 1 tsp vanilla extract
Garnish
- Fresh cranberries
- Orange slices (if desired)
- Thyme sprigs (if desired)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour the cake pans to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution and prevents lumps.
- Prepare Cranberries: Toss the cranberries in 1 tablespoon of flour to coat them. This helps keep them from sinking to the bottom of the cake batter.
- Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy. Add the orange zest to infuse the mixture with citrus aroma.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract for flavor depth.
- Combine Wet and Dry Ingredients: Alternate adding the dry ingredient mixture with the milk and orange juice to the butter mixture. Begin and end with the dry ingredients, mixing just until combined after each addition. Avoid overmixing to keep the cake tender.
- Fold in Cranberries: Gently fold the floured cranberries into the batter, distributing them evenly.
- Bake the Cake: Pour the batter into prepared cake pans. Bake for approximately 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
- Make the Frosting: Beat the room temperature butter, cream cheese, and orange zest together until smooth. Gradually add the powdered sugar and beat until fluffy. Stir in the vanilla extract.
- Assemble the Cake: Once the cakes are completely cool, spread a layer of frosting on the first cake layer. Place the second layer on top and cover the entire cake with the remaining frosting.
- Garnish: Decorate with fresh cranberries, orange slices, and thyme sprigs if desired for a festive presentation.
Notes
- Loaded with fresh cranberries and packed with orange flavor, this Cranberry Orange Cake with cream cheese frosting is a hit for any occasion!
- Make sure all refrigerated ingredients are at room temperature to help create a smooth batter and frosting.
- Coating cranberries with flour prevents them from sinking during baking.
- Use fresh orange zest and juice for the best citrus flavor.
- The cake can be stored covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 756 kcal
- Sugar: 66 g
- Sodium: 189 mg
- Fat: 42 g
- Saturated Fat: 26 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 89 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 160 mg
