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Cranberry Orange Cake Recipe

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★★★★★

4.4 from 132 reviews

A delightful Cranberry Orange Cake featuring a moist, tender crumb infused with fresh orange juice and zest, studded with tart cranberries, and layered with a luscious cream cheese frosting enhanced with orange flavor. This multi-layer cake offers a perfect balance of sweet and tangy, ideal for festive occasions or year-round enjoyment.

Ingredients

Scale

Cake

  • 2 sticks unsalted butter, slightly softened (226g)
  • 2 cups sugar (400g)
  • 3 large eggs, room temperature
  • 1 cup sour cream (242g)
  • ⅓ cup fresh orange juice (from approx. one medium orange)
  • 3 Tablespoons orange 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 (fresh or frozen) (90g)
  • Orange coloring gel (optional)

Cranberry Filling

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

Frosting

  • 3 sticks unsalted butter, softened (339g)
  • 16 oz cream cheese, softened (452g) (full fat recommended)
  • 1 teaspoon vanilla extract (4g)
  • 1 teaspoon orange extract (4g)
  • ½ teaspoon salt (2g)
  • 7 cups confectioners sugar (805g), adjusted to taste
  • Orange coloring gel (optional)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8×2 inch round cake pans to prevent sticking.
  2. Prep Cranberries: Chop cranberries into small pieces. Rinse them in a strainer to remove most of the seeds, then gently pat dry. Having some seeds is acceptable as they are soft.
  3. Combine Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
  4. Mix Wet Ingredients: In another bowl or measuring cup, blend sour cream, orange juice, orange zest, vanilla extract, and orange extract using a fork. Set aside.
  5. Cream Butter and Sugar: In the bowl of your mixer, beat the softened butter until smooth. Gradually add sugar, mixing on medium speed for 3 to 5 minutes until the mixture is lightened in color and fluffy.
  6. Add Eggs: Add eggs one at a time, mixing well until each yolk is fully incorporated. If you wish, add orange coloring gel at this stage or anytime during mixing.
  7. Combine Batter: On low speed, alternately add the flour mixture and the sour cream mixture beginning and ending with the flour mixture in three dry and two wet additions. Mix just until combined to avoid overmixing.
  8. Add Cranberries and Distribute Batter: Gently fold in the sliced cranberries. Divide the batter evenly among the prepared pans, smoothing the tops with the back of a spoon.
  9. Bake: Bake in the preheated oven for 25 to 30 minutes. Check doneness with a toothpick inserted in the center; it should come out clean or with a few moist crumbs. Allow cakes to cool for 5 to 10 minutes before turning out.
  10. Note on Yield: This recipe makes about 7 cups of batter and can also be used for approximately 28 cupcakes.
  11. Make Cranberry Filling: In a medium saucepan, combine cranberries, sugar, and water. Cover and cook over medium heat for 5-10 minutes, stirring occasionally until cranberries burst. Uncover and cook another 10 minutes until thickened. Transfer to a heatproof bowl and refrigerate; it will thicken further while cooling.
  12. Optional Filling Smoothness: For a smooth texture, use an immersion blender on the cooled cranberry filling before assembling.
  13. Prepare Frosting: Beat softened butter on low to medium speed until smooth. Add softened cream cheese, mixing until fully combined and smooth.
  14. Flavor and Sweeten Frosting: Add vanilla and orange extracts. Gradually add confectioners sugar, beating on low speed until blended. Add orange coloring gel if desired and continue mixing until frosting is smooth and consistent.
  15. Store Frosting: Keep frosting refrigerated if made in advance. Bring to room temperature before use and remix if needed.
  16. Store Cake: Once frosted, store cake in the refrigerator in an airtight container or under a cake dome. For best flavor and texture, let the cake warm to room temperature for 2-3 hours before serving to soften the cake and frosting.

Notes

  • Use cake flour for the best texture; if unavailable, substitute by replacing 3 tablespoons of flour per cup with cornstarch.
  • Orange extract enhances the citrus flavor but can be substituted or omitted if unavailable.
  • Seeds in cranberries are soft and safe to eat, but rinsing helps reduce them if preferred.
  • Orange coloring gel is optional and used for aesthetic tinting of batter and frosting.
  • Refrigerate the cake to maintain freshness and prevent cream cheese frosting spoilage.
  • Letting the cake sit at room temperature before serving improves texture and flavor.
  • This cake can also be made as cupcakes using the same batter.

Keywords: Cranberry Orange Cake, Cranberry Cake, Orange Cake, Cream Cheese Frosting, Holiday Cake, Citrus Cake, Festive Dessert

Find it online: https://foodbylina.com/cranberry-orange-cake-recipe/