Description
This Cranberry Orange Cake combines the tartness of fresh cranberries with the bright zest and juice of oranges in a moist, fluffy cake layered with a luscious cream cheese buttercream infused with orange zest. Perfect for festive occasions or whenever you crave a citrusy, sweet treat with a hint of tangy fruitiness.
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 cups granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 3/4 cup milk, room temperature
- 1/2 cup freshly squeezed orange juice (from one large orange)
- 1 cup cranberries tossed in 1 Tbsp flour
Cream Cheese Buttercream
- 2 cups unsalted butter, room temperature
- 1 Tbsp orange zest
- 8 oz full-fat cream cheese, softened
- 5 cups powdered sugar
- 1 tsp vanilla extract
Assembly
- Fresh cranberries (for decoration)
- Orange slices (optional, for decoration)
- Thyme sprigs (optional, for decoration)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (177°C). Grease and flour three 8-inch cake rounds, then line them with parchment paper for easy removal.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
- Cream butter and sugar: Using a stand mixer fitted with a paddle attachment, cream the butter and orange zest until smooth and fragrant. Add the granulated sugar and beat on medium-high speed for about 3 minutes until the mixture is pale and fluffy.
- Add eggs and vanilla: Lower the mixer speed and add the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract and mix to combine.
- Alternate adding dry and wet ingredients: Begin by adding one-third of the flour mixture, then half of the combined milk and orange juice. Repeat with another third of the flour, then the remaining milk and orange juice, and finally the last third of the flour mixture. Mix thoroughly after each addition to create a smooth batter.
- Prepare cranberries: Toss the fresh cranberries with 1 tablespoon of flour to prevent them from sinking during baking. Gently fold the cranberries into the cake batter, being careful not to overmix.
- Fill pans and bake: Evenly divide the batter among the prepared cake pans, smoothing the tops. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Cool the cakes: Allow cakes to cool in the pans on wire racks for 10 minutes. Then carefully turn them out onto wire racks to cool completely.
- Make the cream cheese buttercream: In a clean bowl, beat the butter and orange zest until smooth. Add the softened cream cheese and beat until fully combined and creamy. Gradually add the powdered sugar in half-cup increments, mixing well after each addition. Add the vanilla extract and beat on medium-high speed for 5 minutes for a light texture, then reduce speed to low and beat for an additional 2 minutes to smooth out any lumps.
- Assemble the cake: Place one cooled cake layer on a serving plate or cake stand. Spread approximately 1 cup of buttercream evenly over the top. Repeat with the second and third layers. Apply a thin crumb coat of frosting over the entire cake and chill in the refrigerator for 20 minutes to set.
- Final frosting and decoration: Using the remaining frosting, generously frost the top and sides of the cake. Use a large offset spatula to create swirls and texture on the sides and top for an elegant finish. Decorate with a crown of fresh cranberries on top, along with optional orange slices and thyme sprigs for a festive and aromatic touch.
Notes
- Ensure all ingredients such as butter, eggs, and milk are at room temperature for a smooth batter and even baking.
- Flouring the cranberries prevents them from sinking to the bottom of the cake layers during baking.
- Chilling the crumb-coated cake before final frosting helps achieve a cleaner finish and prevents crumbs from mixing into the top layer of frosting.
- The orange zest in both cake and frosting adds a bright, citrus aroma without overpowering the sweetness.
- This cake is best served at room temperature and can be refrigerated for up to 3 days when wrapped well.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 460
- Sugar: 37g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg
