Cranberry Orange Cake
Indulge in the delightful flavors of our Cranberry Orange Cake, a moist and light dessert that captures the essence of seasonal fruits. This cake features a luscious cranberry filling paired with a velvety orange cream cheese frosting, making it perfect for any gathering or celebration. The balance of tart cranberries and zesty orange creates a refreshing experience that will impress your guests and brighten any occasion. Whether you’re hosting a holiday party or enjoying a cozy family dinner, this cake is sure to be a hit. Easy to make with straightforward steps, even novice bakers can master this treat effortlessly!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 (342g)
- 1 ½ teaspoons baking powder (7g)
- ½ teaspoon baking soda (3g)
- ½ teaspoon salt (3g)
- 1 cup cranberries, sliced into pieces (90g)
- Orange coloring gel to tint the batter (optional)
- 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 (805g)
- Orange coloring gel (optional)
Instructions
- Preheat the oven to 350°F (175°C) and prepare three 8-inch round cake pans by greasing and flouring them.
- Chop cranberries into small pieces and pat dry.
- In one bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, mix sour cream, orange juice, orange zest, vanilla extract, and orange extract until combined.
- Beat softened butter until smooth; gradually add sugar until fluffy. Mix in eggs one at a time.
- Alternate adding the flour mixture and wet mixture to the butter mix until just combined. Fold in cranberries gently.
- Divide batter among prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow cakes to cool briefly before turning them onto cooling racks.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 355
- Sugar: 45g
- Sodium: 240mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Find it online: https://juliaflavors.com/cranberry-orange-cake/