Description
This Cranberry Orange Cake is a luscious and festive dessert bursting with fresh cranberries and vibrant orange flavor. Topped with a smooth cream cheese frosting infused with orange zest, it’s perfect for holiday gatherings or any special occasion that calls for a bright and fruity cake.
Ingredients
Units
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 cups 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)
Cream Cheese 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 Prep: Preheat your oven to 350°F (175°C). Grease and flour your cake pans to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the unsalted butter and granulated sugar together using a mixer until light and fluffy. This process usually takes about 3 to 5 minutes.
- Add Flavorings and Eggs: Incorporate the orange zest and vanilla extract into the butter-sugar mixture. Then, add the eggs one at a time, beating well after each addition to ensure a smooth batter.
- Combine Wet and Dry Ingredients: Alternately add the flour mixture and milk/orange juice into the butter mixture, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing.
- Fold in Cranberries: Gently fold the floured cranberries into the batter to distribute them evenly without breaking them.
- Bake the Cake: Pour the batter evenly into the prepared cake pans. Bake for approximately 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
- Prepare the Cream Cheese Frosting: Beat together the softened butter, orange zest, and cream cheese until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
- Assemble and Frost: Once cakes are completely cooled, spread the cream cheese frosting evenly over the top and sides. Decorate with fresh cranberries, orange slices, and thyme sprigs as desired.
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 while baking.
- Ensure all dairy ingredients are at room temperature for a smooth batter.
- Optional garnish of fresh cranberries, orange slices, and thyme adds a festive and attractive presentation.
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
