Description
This luscious Cranberry Orange Cake is bursting with fresh cranberries and zesty orange flavor, complemented by a rich and creamy orange-infused cream cheese frosting. Perfect for holiday celebrations or any special occasion, this moist and tender cake offers a delightful balance of tart and sweet, topped with fresh cranberries, orange slices, and thyme sprigs for an elegant finish.
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 fresh squeezed orange juice (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
- Prepare the dry ingredients. In a large bowl, sift together the all-purpose flour, baking powder, and salt. This ensures even distribution of leavening agents for a perfect rise.
- Cream butter and sugar with orange zest. In another large bowl, beat the unsalted butter and granulated sugar together until light and fluffy. Stir in the tablespoon of orange zest to infuse the mixture with citrus aroma.
- Add eggs and vanilla. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract.
- Combine wet and dry ingredients. Alternately add the flour mixture and the milk mixed with orange juice to the butter mixture, beginning and ending with the flour. Mix just until everything is combined to avoid overworking the batter.
- Incorporate cranberries. Toss the cranberries with 1 tablespoon of flour to prevent them from sinking to the bottom, then gently fold them into the batter.
- Bake the cake. Pour the batter evenly into two 9-inch round cake pans lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes. Remove the cakes from the oven and allow to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
- Make the frosting. In a large bowl, beat the unsalted butter and softened cream cheese until smooth. Add the orange zest and vanilla extract, then gradually beat in the powdered sugar until creamy and spreadable.
- Assemble the cake. Place one cake layer on a serving plate, spread a thick layer of frosting over the top. Place the second layer on top and frost the top and sides evenly with the remaining frosting.
- Garnish and serve. Decorate the cake with fresh cranberries, orange slices, and thyme sprigs as desired. Chill the cake for at least 30 minutes before slicing to set the frosting.
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 in flour prevents them from sinking during baking.
- Ensure all dairy ingredients are at room temperature for smooth batter and frosting.
- For an extra moist cake, brush layers lightly with orange juice before frosting.
- Store leftovers covered in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving (1 slice)
- Calories: 756
- 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
