Cranberry Orange Cake

This Cranberry Orange Cake is a delightful dessert that brings together the tartness of cranberries and the brightness of oranges. It’s perfect for any celebration, from family gatherings to holiday feasts. The combination of flavors and textures makes it a standout choice, satisfying both cake lovers and fruit enthusiasts alike.

Why You’ll Love This Recipe

• Moist and Flavorful: This cake is incredibly moist and bursting with the refreshing taste of orange and tart cranberries.
• Versatile Occasion: Ideal for birthdays, holidays, or simply as a sweet treat for afternoon tea.
• Easy to Make: With straightforward steps, even novice bakers can create this stunning cake.
• Delicious Frosting: Topped with creamy orange cream cheese frosting, this cake takes indulgence to another level.
• Impressive Presentation: Layered with cranberries throughout, it’s visually appealing for any dessert table.

Tools and Preparation

To prepare your Cranberry Orange Cake, gather the essential kitchen tools. Using the right equipment will ensure your baking process is smooth and enjoyable.

Essential Tools and Equipment

• Mixer
• Mixing bowls
• Measuring cups
• Rubber spatula
• Cake pans (8×2 inch)
• Cooling rack

Importance of Each Tool

• Mixer: A good mixer saves time and effort by thoroughly blending ingredients to achieve a light, fluffy batter.
• Mixing bowls: Having various sizes allows you to organize your ingredients efficiently while preparing your cake.
• Cake pans: Properly sized pans ensure even baking and help in creating beautiful layers.

Ingredients

This moist, light Cranberry Orange Cake with cranberry filling and orange cream cheese frosting is sure to please a crowd!

For the Cake

• 2 sticks unsalted butter, slightly softened (226g)
• 2 cups sugar (400g)
• 3 large eggs, room temperature
• (If in a hurry, place the eggs in a bowl of warm water for five minutes.)
• 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)
• See notes.
• 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)
• Orange Coloring Gel, optional to tint the batter

For the Cranberry Filling

• 1 ½ cup fresh or frozen cranberries(180g)
• ¾ cup sugar(150g)
• ¾ cup water(180g)

For the Frosting

• 3 sticks unsalted butter, softened (339g)
• 16 oz cream cheese, total weight 452g
• We recommend full fat cream cheese.
• 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

How to Make Cranberry Orange Cake

Step 1: Preheat the Oven

Preheat your oven to 350 degrees F. Grease and flour three 8×2 inch round cake pans.

Step 2: Prepare Cranberries

Chop the cranberries into small pieces. Rinse them in a strainer to wash away most of the seeds. Gently pat dry.

Step 3: Mix Dry Ingredients

In a medium-sized bowl, add the cake flour, baking powder, baking soda, and salt. Whisk until blended; set aside.

Step 4: Mix Wet Ingredients

In another bowl or measuring cup, combine sour cream, orange juice, orange zest, vanilla extract, and orange extract. Blend with a fork; set aside.

Step 5: Cream Butter and Sugar

In the bowl of your mixer, mix softened butter until smooth. Gradually add sugar and mix on medium speed for about 3 to 5 minutes until lightened in color and fluffy.

Step 6: Add Eggs

Add eggs one at a time, mixing until fully incorporated. If using orange coloring gel, add it now.

Step 7: Combine Mixtures

With the mixer on low speed, alternate adding the flour mixture and sour cream mixture starting and ending with flour mixture. Mix just until combined.

Step 8: Fold in Cranberries

Gently stir in sliced cranberries. Divide batter among prepared pans, smoothing tops with a spoon.

Step 9: Bake Cakes

Bake at 350 degrees F for 25–30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Start checking around the 25-minute mark. Let cakes cool for about 5–10 minutes before turning out onto cooling racks.

Step 10: Enjoy!

This recipe yields approximately 7 cups of cake batter—perfect for making cupcakes too! Enjoy your delicious Cranberry Orange Cake!

How to Serve Cranberry Orange Cake

Cranberry Orange Cake is a delightful dessert that can be enjoyed in various ways. Whether you’re hosting a gathering or simply indulging yourself, these serving suggestions will enhance your experience.

For a Festive Touch

• Garnish with Fresh Cranberries – Scatter fresh cranberries on top of the cake for a vibrant look and tart flavor.
• Serve with Whipped Cream – A dollop of whipped cream adds a light and airy texture that complements the cake’s richness.

With Ice Cream

• Pair with Vanilla Ice Cream – The creamy vanilla flavor balances the tanginess of the cranberries beautifully.
• Try Citrus Sorbet – A refreshing citrus sorbet accentuates the orange notes in the cake.

As Part of a Brunch Spread

• Slice for Breakfast – Serve warm slices at brunch alongside coffee or tea for a delicious morning treat.
• Create Mini Cake Sandwiches – Cut smaller pieces and layer them with cream cheese frosting for delightful mini sandwiches.

How to Perfect Cranberry Orange Cake

To achieve the best results with your Cranberry Orange Cake, consider these helpful tips.

• Use Room Temperature Ingredients – Ensuring your eggs and butter are at room temperature helps create a smooth batter.
• Do Not Overmix – Mix just until combined to keep your cake light and fluffy; overmixing can lead to a dense texture.
• Check Oven Temperature – Use an oven thermometer to ensure your oven is at the right temperature for even baking.
• Cool Cakes Completely – Allow cakes to cool fully before frosting; this prevents melting and sliding of the frosting.

Best Side Dishes for Cranberry Orange Cake

Cranberry Orange Cake pairs wonderfully with various side dishes that enhance its flavors. Consider these options when planning your meal.

1. Green Salad – A fresh green salad with citrus vinaigrette complements the sweetness of the cake.
2. Roasted Vegetables – Seasoned roasted vegetables add savory depth that balances the dessert’s sweetness.
3. Cheese Platter – A selection of cheeses, especially creamy varieties, pairs well with the tartness of cranberries.
4. Fruit Salad – A vibrant fruit salad brings together seasonal fruits, echoing the flavors of your cake.
5. Chocolate Mousse – Rich chocolate mousse offers a decadent contrast to the fruity notes in the cake.
6. Bread Pudding – For those who love bread-based desserts, serve warm bread pudding as a cozy complement.

Common Mistakes to Avoid

Baking a cake can be tricky; avoiding common mistakes ensures your Cranberry Orange Cake turns out perfectly.

• Not using room temperature ingredients – Cold eggs and butter can create lumps in your batter. Allow them to sit at room temperature for about 30 minutes before mixing.
• Overmixing the batter – Mixing too much can lead to a dense cake. Combine the ingredients just until they are incorporated.
• Skipping the flour sifting – Sifting flour helps remove lumps and aerates it, leading to a lighter cake. Always sift your flour before measuring.
• Ignoring the oven temperature – An inaccurate oven can ruin your baking. Use an oven thermometer to ensure it’s set correctly.
• Not letting the cakes cool properly – Cooling too quickly can cause cakes to crack or shrink. Allow them to cool in the pan for at least 5-10 minutes before transferring.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Cranberry Orange Cake in an airtight container.
• It will stay fresh for up to 5 days in the refrigerator.

Freezing Cranberry Orange Cake

• Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe container.
• The cake can be frozen for up to 3 months without losing its flavor.

Reheating Cranberry Orange Cake

• Oven: Preheat to 350°F (175°C), place the slice on a baking sheet, and heat for about 10 minutes.
• Microwave: Heat on medium power for about 20-30 seconds or until warmed through.
• Stovetop: Place on a pan over low heat, cover, and warm for approximately 5 minutes.

Frequently Asked Questions

Here are some common questions about making Cranberry Orange Cake.

What pairs well with Cranberry Orange Cake?

Cream cheese frosting complements this cake beautifully, enhancing its flavors while adding richness.

Can I use frozen cranberries for this recipe?

Yes, you can use frozen cranberries. Just chop them while still frozen, and there’s no need to thaw.

What’s the best way to store leftover Cranberry Orange Cake?

Wrap it tightly in plastic wrap or store it in an airtight container in the refrigerator for up to 5 days.

How can I customize my Cranberry Orange Cake?

You can add nuts like walnuts or pecans, or even swap out the orange zest for lemon zest for a different flavor twist!

Can I make this cake ahead of time?

Absolutely! You can bake and cool the cake a day ahead. Just frost it before serving for best results.

Final Thoughts

This delightful Cranberry Orange Cake combines tart cranberries with zesty orange flavor, making it perfect for any occasion. Its moist texture and creamy frosting are sure to impress guests. Feel free to customize by adding nuts or using different fruit combinations. Give it a try!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Cranberry Orange Cake

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• Author: Amelia
• Total Time: 50 minutes
• Yield: Approximately 12 servings 1x

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Description

Indulge in the delightful flavors of our Cranberry Orange Cake, a perfect fusion of tart cranberries and vibrant orange zest. This moist and tender cake, topped with a luscious orange cream cheese frosting, is an inviting centerpiece for any celebration—from family gatherings to festive holiday parties. The combination of juicy cranberries and zesty citrus makes each slice a refreshing treat that appeals to both cake lovers and fruit enthusiasts alike. Easy to prepare, this cake is sure to impress your guests while satisfying your sweet cravings.

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Ingredients

Scale 1x2x3x

• 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, 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

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Instructions

1. Preheat oven to 350°F (175°C) and grease three 8×2 inch round cake pans.
2. Chop cranberries; rinse and pat dry.
3. In one bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, mix sour cream, orange juice, zest, vanilla extract, and orange extract.
4. Cream softened butter until smooth; gradually add sugar until fluffy. Add eggs one at a time.
5. Alternately mix dry ingredients with wet ingredients until just combined. Gently fold in cranberries.
6. Divide batter among prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
7. Allow cakes to cool before frosting with orange cream cheese frosting.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 36g
• Sodium: 180mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 47g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 60mg