Description
This Cranberry Orange Cake is a moist and flavorful dessert bursting with fresh cranberries and zesty orange. Topped with a luscious cream cheese frosting infused with orange zest, it’s perfect for holidays and special occasions. The combination of tart cranberries and sweet orange creates a delightful balance, making this cake a crowd-pleaser.
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 Oven and Prepare Cranberries: Preheat your oven to 350°F (175°C). Toss the cranberries with 1 tablespoon of flour to coat them lightly; this helps prevent them from sinking to the bottom of the cake batter during baking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter, Orange Zest, and Sugar: In a large mixing bowl, beat the unsalted butter, orange zest, and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract until fully combined.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix gently just until incorporated to avoid overmixing.
- Stir in Orange Juice and Cranberries: Pour in the fresh orange juice and fold it into the batter along with the floured cranberries, distributing them evenly throughout.
- Bake the Cake: Pour the batter into a greased and floured 9×13 inch cake pan or similarly sized cake pans. Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before frosting.
- Prepare the Frosting: In a large bowl, beat the softened butter, orange zest, and cream cheese together until smooth and creamy. Gradually add powdered sugar and vanilla extract, continuing to beat until you get a light and fluffy frosting.
- Frost the Cake: Once the cake has cooled completely, spread the cream cheese frosting evenly over the top. Decorate with fresh cranberries, orange slices, and thyme sprigs if desired for a festive look.
Notes
- This cake is packed with fresh cranberries and vibrant orange flavor, creating a perfect balance of tartness and sweetness.
- Coating cranberries in flour prevents them from sinking to the bottom during baking.
- Use room temperature ingredients for better mixing and improved texture.
- The frosting can be adjusted for sweetness by varying powdered sugar quantity.
- Store leftovers covered in the refrigerator for up to 3 days.
- Let the cake cool completely before frosting to prevent the frosting from melting.
Nutrition
- Serving Size: 1 slice (assuming 12 slices per cake)
- 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
