Description
This Cranberry Orange Cake is a delightful treat bursting with fresh cranberries and vibrant orange flavor, topped with a luscious cream cheese frosting. Perfect for festive occasions or any time you crave a moist, fruity 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 (optional)
- Fresh cranberries
- Orange slices
- Thyme sprigs
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper to ensure the cakes release easily.
- Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set these dry ingredients aside.
- Cream butter and sugar: In a large mixing bowl, beat the unsalted butter (3/4 cup) and granulated sugar thoroughly with an electric mixer until the mixture is light and fluffy. This process incorporates air for a tender cake.
- Add flavorings and eggs: Mix in the orange zest, then add the eggs one at a time, beating well after each addition to fully incorporate them. Stir in the vanilla extract for additional aroma and flavor.
- Combine wet and dry ingredients: Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix gently after each addition to prevent overmixing.
- Add orange juice and cranberries: Fold in the fresh orange juice and the cranberries coated with 1 tablespoon of flour. The flour coating helps prevent the cranberries from sinking to the bottom during baking.
- Bake the cake layers: Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Let the cakes cool in the pans for 10-15 minutes, then turn them out onto wire racks to cool completely before frosting.
- Prepare the cream cheese frosting: In a large bowl, beat together the softened unsalted butter (2 cups), cream cheese, and orange zest until smooth and creamy. Gradually add the powdered sugar, and continue beating until the frosting is fluffy. Stir in the vanilla extract.
- Assemble the cake: Place one cake layer on your serving plate. Spread a generous amount of cream cheese frosting on top. Add the second layer and cover the entire cake with the remaining frosting, smoothing it evenly over the top and sides.
- Garnish: Decorate the cake with fresh cranberries, orange slices, and thyme sprigs if desired, for a beautiful and festive presentation.
- Serve and enjoy: Slice the cake and serve it at room temperature for the best flavor and texture.
Notes
- Loaded with fresh cranberries and packed with orange flavor, this Cranberry Orange Cake with cream cheese frosting is a hit for any occasion!
- Coating cranberries with flour prevents them from sinking to the bottom of the cake batter while baking.
- Allowing eggs, milk, and butter to come to room temperature before mixing helps achieve a smooth batter and tender crumb.
- For best results, use fresh-squeezed orange juice and zest from a large orange for optimal flavor.
- You can substitute fresh cranberries with frozen ones; just do not thaw them before tossing in flour.
- The cake can be stored covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 756 kcal
- 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
