Description
This Cranberry Orange Cake is a moist, flavorful dessert bursting with fresh cranberries and vibrant orange zest. Topped with a rich and creamy orange cream cheese frosting, this cake is perfect for holiday gatherings or any special occasion where a delightful citrus and berry treat is welcomed.
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 and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment paper to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This helps distribute the leavening agents and salt evenly throughout the batter.
- Cream Butter and Sugar: In a large mixing bowl, beat the 3/4 cup room temperature unsalted butter, orange zest, and granulated sugar on medium speed until light and fluffy, about 3-5 minutes. This incorporates air into the batter for a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition, followed by the vanilla extract. This ensures a smooth and homogenous batter.
- Alternate Adding Dry Ingredients and Liquids: Reduce mixer speed to low. Alternately add the flour mixture and the combination of milk and orange juice to the butter mixture in about three additions, starting and ending with the dry ingredients. Mix just until combined each time to avoid overmixing.
- Fold in Cranberries: Gently fold the floured cranberries into the batter using a spatula. Coating the cranberries with flour helps prevent them from sinking to the bottom of the cake during baking.
- Pour Batter and Bake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for approximately 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for about 10 minutes, then turn them out onto wire racks to cool completely to room temperature. This prevents the frosting from melting when applied.
- Prepare the Frosting: In a large bowl, beat together the 2 cups room temperature unsalted butter, orange zest, and softened cream cheese until smooth and creamy. Gradually add the powdered sugar, about one cup at a time, beating well after each addition. Finally, mix in the vanilla extract until the frosting is light and fluffy.
- Assemble the Cake: If necessary, level the cake layers using a serrated knife. Spread a generous amount of frosting on the first layer, then place the second layer on top and cover the entire cake with the remaining frosting.
- Garnish and Serve: Decorate the cake with fresh cranberries, orange slices, and thyme sprigs if desired for an elegant presentation. Slice and enjoy your vibrant cranberry orange cake!
Notes
- This cake is loaded with fresh cranberries and packed with fresh orange flavor, making it a perfect festive treat.
- Coating the cranberries with flour prevents them from sinking during baking.
- Ensure all cold ingredients are brought to room temperature for the best texture.
- For extra citrus flavor, add additional orange zest to the frosting.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Allow the cake to come to room temperature before serving for the best taste experience.
Nutrition
- Serving Size: 1 slice
- 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
