Description
This Cranberry Orange Cake is a delightful combination of tart fresh cranberries and vibrant orange flavor, baked into a moist and tender cake. Topped with a rich cream cheese frosting infused with orange zest, it’s a perfect dessert for holiday gatherings or special occasions.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
Cake Ingredients
- 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 Ingredients
- 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
- Prepare the Oven and Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution.
- Cream Butter, Sugar, and Orange Zest: In a large bowl, beat the 3/4 cup unsalted butter with granulated sugar and orange zest until light and fluffy, about 3-5 minutes, using an electric mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next, then mix in the vanilla extract.
- Incorporate Dry Ingredients and Liquids: Alternately add the dry ingredient mixture and milk mixed with orange juice to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined, careful not to overmix the batter.
- Fold in Cranberries: Toss cranberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter evenly.
- Bake the Cakes: Divide the batter evenly between the prepared pans and bake in the preheated oven for 28-32 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Let the cakes cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.
- Prepare Cream Cheese Frosting: In a large bowl, beat together the 2 cups unsalted butter, softened cream cheese, orange zest, and vanilla until creamy and smooth. Gradually add powdered sugar and continue beating until the frosting is fluffy and spreadable.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous amount of frosting over the top. Add the second cake layer and apply a crumb coat frosting layer around the cake. Chill the cake for 15-20 minutes, then apply the final smooth layer of frosting.
- Garnish the Cake: Decorate the finished cake with fresh cranberries, orange slices, and thyme sprigs if desired for an elegant presentation.
Notes
- This cake is perfect for holiday celebrations, combining festive flavors of cranberry and orange.
- Coating cranberries in flour prevents them from sinking to the bottom during baking.
- Using room temperature ingredients ensures a smooth batter and better rise.
- Chilling the cake after a crumb coat helps achieve a neat frosting finish.
- Fresh garnishes add vibrant color and a touch of herbal aroma to complement the citrus and berry flavors.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 756
- Sugar: 66 g
- Sodium: 189 mg
- Fat: 42 g
- Saturated Fat: 26 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 89 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 160 mg
