Description
This Cranberry Orange Cake is a delightful layered dessert featuring moist, citrus-infused cake studded with fresh cranberries, paired with a creamy orange-scented cream cheese buttercream frosting. Perfect for holiday gatherings or any special occasion, this cake balances sweet and tart flavors with a luscious, rich 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 cups 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
Cream Cheese Buttercream:
- 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
Assembly:
- Fresh cranberries, for decoration
- Orange slices, optional, for decoration
- Thyme sprigs, optional, for decoration
Instructions
- Prepare the Cake Pans: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch cake pans and line the bottoms with parchment paper to ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, cream the unsalted butter and orange zest on medium speed until smooth and fragrant. Gradually add the sugar and beat on medium-high speed for about 3 minutes, until the mixture is pale and fluffy.
- Add Eggs and Vanilla: Reduce the mixer speed to low, then add the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract.
- Alternate Adding Dry and Wet Ingredients: Alternately add the flour mixture and the combined milk and orange juice to the batter, starting and ending with the flour mixture. Blend thoroughly after each addition to create a smooth, cohesive batter.
- Fold in Cranberries: Toss the cranberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter, being careful not to overmix.
- Divide Batter and Bake: Evenly distribute the batter among the prepared pans and smooth the tops with a spatula. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Cool Cakes: Remove cakes from the oven and let them cool in the pans on wire racks for 10 minutes. Then, turn the cakes out onto wire racks to cool completely.
- Make Cream Cheese Buttercream: Beat the unsalted butter and orange zest until smooth. Add the softened cream cheese and beat until fully combined and smooth. Gradually add powdered sugar in 1/2 cup increments, mixing after each addition. Add vanilla extract and beat on medium-high for 5 minutes, then reduce speed to low and beat for an additional 2 minutes until fluffy and spreadable.
- Assemble the Cake: Place one cake layer on a serving plate or cake stand. Spread approximately 1 cup of buttercream over the top. Repeat with the second and third layers. Apply a thin crumb coat of frosting over the entire cake and chill for 20 minutes to set.
- Final Frosting and Decoration: Frost the top and sides of the cake with the remaining buttercream. Use a large offset spatula to create swirls along the cake’s surface. Decorate the top with a crown of fresh cranberries, and add optional orange slices and thyme sprigs for a beautiful finish.
Notes
- Ensure all ingredients are at room temperature for the best mixing and cake texture.
- Coating cranberries in flour prevents them from sinking to the bottom during baking.
- The cake layers can be baked a day ahead and wrapped tightly to retain freshness before assembly.
- If fresh cranberries are not available, frozen can be used but do not thaw before mixing in.
- For a more pronounced orange flavor, consider adding a teaspoon of orange extract to the batter or frosting.
Nutrition
- Serving Size: 1 slice (based on 12 servings)
- Calories: 420
- Sugar: 35g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0.3g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
