Introduction

This Cranberry Orange Cake is a delightful blend of tart cranberries and bright citrus flavors, perfect for any occasion. Moist and tender, it’s layered with a creamy orange-infused frosting that complements the cake beautifully. Whether for a holiday or a special treat, this cake brings fresh and vibrant flavors to your table.

A three-layer round cake with light orange frosting covers the outside and top. Each cake layer is golden yellow with small red specks, separated by a thin layer of darker red jam and light creamy filling. The top edge of the cake is decorated with swirls of the same light orange frosting, each swirl topped with a shiny red cranberry. One slice is cut out, showing the detail of the inside layers. The cake sits on a white plate with a decorative beaded edge, placed on a surface with a white marbled texture, and green leaves make the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 sticks unsalted butter, slightly softened (226g)
2 cups sugar (400g)
3 large eggs, room temperature
1 cup sour cream (242g)
⅓ cup orange juice (from approx. one medium 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) — see tips below for substitution
1 ½ teaspoons baking powder (7g)
½ teaspoon baking soda (3g)
½ teaspoon salt (3g)
1 cup cranberries, sliced into pieces (fresh or frozen) (90g)
Orange coloring gel (optional)
1 ½ cups fresh or frozen cranberries (180g) — for the filling
¾ cup sugar (150g) — for the filling
¾ cup water (180g) — for the filling
3 sticks unsalted butter, softened (339g) — for the frosting
16 oz cream cheese, softened (452g), preferably full fat
1 teaspoon vanilla extract (4g) — for the frosting
1 teaspoon orange extract (4g) — for the frosting
½ teaspoon salt (2g) — for the frosting
7 cups confectioners sugar (805g), adjust to taste
Orange coloring gel (optional, for tinting the frosting)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour three 8×2 inch round cake pans.
Step 2: Chop the cranberries into small pieces. Rinse them in a strainer to wash away most seeds, then gently pat dry.
Step 3: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
Step 4: In another bowl or measuring cup, combine sour cream, orange juice, orange zest, vanilla, and orange extracts. Mix with a fork and set aside.
Step 5: Using a mixer, beat the softened butter until smooth. Gradually add sugar and continue mixing on medium speed for 3 to 5 minutes until light and fluffy.
Step 6: Add the eggs one at a time, mixing well after each addition until the yolk color disappears. Add orange coloring gel now if desired.
Step 7: With the mixer on low speed, alternately add the flour mixture and sour cream mixture in three additions of dry and two of wet, beginning and ending with flour. Mix just until combined.
Step 8: Gently fold in the sliced cranberries. Divide the batter evenly among the prepared pans, smoothing the tops.
Step 9: Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs. Let cool 5-10 minutes, then turn out onto wire racks to cool completely.
Step 10: For the cranberry filling, combine cranberries, sugar, and water in a medium saucepan. Cover and cook over medium heat for 5-10 minutes until cranberries pop, stirring occasionally.
Step 11: Uncover and cook another 10 minutes until thickened. Remove from heat and refrigerate to cool and thicken further. Optionally, blend with an immersion blender for a smooth filling.
Step 12: For the frosting, beat softened butter until smooth. Add cream cheese and beat until combined and creamy.
Step 13: Add vanilla and orange extracts. Gradually add confectioners sugar, beating on low speed until smooth. Add coloring gel if desired and continue mixing until well combined.
Step 14: Store frosting in the refrigerator if not using immediately. Let come closer to room temperature before frosting, remixing if needed.
Step 15: Assemble the cake by layering the cooled cakes with cranberry filling and frosting. Chill briefly if needed to set before serving.

Tips & Variations

If you don’t have cake flour, substitute 3 cups all-purpose flour minus 6 tablespoons, replacing the removed flour with cornstarch, sifted together for a lighter texture.
Using fresh cranberries gives a brighter flavor, but frozen works well—just thaw and drain before using.
For extra citrus punch, add a teaspoon of orange zest to the frosting as well.
This batter works well for cupcakes—expect about 28 standard cupcakes from this recipe.
Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm twist.

Storage

Store the finished cake in an airtight container or under a cake dome in the refrigerator. For best flavor and texture, remove the cake 2-3 hours before serving to allow the frosting and cake layers to soften and come to room temperature. The cake will keep well for up to 3-4 days refrigerated.

How to Serve

A round cake with smooth, pale orange frosting covering all sides, topped with a ring of swirled, piped frosting in the same pale orange color around the edge. Eight small, shiny red berries are evenly spaced on top, each nestled in the swirled frosting. The center top of the cake shows a smooth, slightly textured finish with some visible swirls from spreading. The cake sits on a white plate with a beaded edge, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers and prepare the frosting and filling a day or two in advance. Store cake layers wrapped tightly in plastic wrap and keep frosting and filling refrigerated. Assemble just before serving for best results.

Can I use frozen cranberries in this recipe?

Absolutely. Just thaw frozen cranberries and drain any excess moisture before using them in the batter and filling to avoid sogginess.