Description
Cranberry Orange Cake is an exquisite dessert that harmonizes the tartness of fresh cranberries with the zesty brightness of oranges. This cake, with its moist layers and creamy orange frosting, is perfect for any occasion—from festive gatherings to casual afternoon treats. The delightful combination of flavors not only pleases the palate but also makes for a stunning centerpiece at your dessert table. Whether served as a classic slice with whipped cream or accompanied by a warm fruit compote, this cake is sure to impress friends and family alike.
Ingredients
Scale
- 2 sticks unsalted butter, slightly softened (226g)
- 2 cups sugar (400g)
- 3 large eggs, room temperature
- 1 cup sour cream (242g)
- ⅓ cup juice from approx. one medium sized orange
- 3 Tablespoons orange zest (or zest from 2–3 oranges)
- 1 teaspoon vanilla extract (4g)
- 1 Tablespoon orange extract (10g)
- 3 cups cake flour (plain in the UK) — if you do not have cake flour see substitution below (342g)
- 1 ½ teaspoons baking powder (7g)
- ½ teaspoon baking soda (3g)
- ½ teaspoon salt (3g)
- 1 cup cranberries, sliced into pieces (either fresh or frozen) (90g)
- 1 ½ cup fresh or frozen cranberries (180g)
- ¾ cup sugar (150g)
- ¾ cup water (180g)
- 3 sticks unsalted butter, softened (339g)
- 16 oz cream cheese (total weight 452g)
- 1 teaspoon vanilla extract (4g)
- 1 teaspoon orange extract (4g)
- ½ teaspoon salt (2g)
- 7 cups confectioners sugar (adjust slightly up or down to your liking) (805g)
- Orange Coloring Gel (Optional)
Instructions
- Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans.
- Chop cranberries into small pieces and rinse them; set aside.
- In a bowl, mix cake flour, baking powder, baking soda, and salt.
- In another bowl, blend sour cream, orange juice, zest, and extracts.
- Cream softened butter and sugar until fluffy; add eggs one at a time.
- Alternate adding dry and wet mixtures to the creamed mixture until combined.
- Gently fold in cranberries before dividing batter among the prepared pans.
- Bake for 25–30 minutes until a toothpick comes out clean; cool completely before frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 380
- Sugar: 33g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Use room temperature ingredients for better mixing results. Avoid overmixing to keep the cake light and fluffy. Feel free to substitute cranberries with other berries for varied flavors.