Cranberry Orange Cake

This Cranberry Orange Cake is the perfect dessert for any occasion! Its moist texture and delightful balance of sweet and tart flavors make it a crowd-pleaser. The combination of fresh cranberries with a zesty orange cream cheese frosting creates a unique treat that’s ideal for holiday gatherings, birthdays, or just a cozy family dinner.

Why You’ll Love This Recipe

• Delicious Flavor Combination: The tartness of cranberries paired with the sweetness of oranges makes every bite exciting.
• Moist and Light Texture: This cake is known for its fluffy consistency that melts in your mouth.
• Versatile Dessert: Perfect for celebrations or as a comforting everyday dessert.
• Easy to Make: With straightforward steps, even novice bakers can create this stunning cake.
• Beautiful Presentation: The vibrant colors from the cranberries and orange zest make this cake visually appealing.

Tools and Preparation

Gathering the right tools will help simplify your baking process. Here’s what you need to create this delightful cake.

Essential Tools and Equipment

• Stand mixer or hand mixer
• Mixing bowls
• Measuring cups and spoons
• Rubber spatula
• Whisk
• Cake pans (three 8×2 inch)
• Cooling rack

Importance of Each Tool

• Stand mixer or hand mixer: Saves time and energy while achieving a perfectly mixed batter.
• Mixing bowls: Essential for blending ingredients separately before combining them into the batter.
• Rubber spatula: Ideal for scraping down the sides of bowls, ensuring all ingredients are incorporated evenly.

Ingredients

This moist, light Cranberry Orange Cake with cranberry filling and orange cream cheese frosting is sure to please a crowd!

For the Cake

• 2 sticks unsalted butter, slightly softened (226g)
• 2 cups sugar (400g)
• 3 large eggs, room temperature
• 1 cup sour cream (242g)
• ⅓ cup juice from approx. one medium-sized 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 (plain in the UK) (342g)
• 1 ½ teaspoons baking powder (7g)
• ½ teaspoon baking soda (3g)
• ½ teaspoon salt (3g)
• 1 cup cranberries, sliced into pieces (90g)
• Orange coloring gel to tint the batter (optional)

For the Cranberry Filling

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

For the Frosting

• 3 sticks unsalted butter, softened (339g)
• 16 oz cream cheese (total weight 452g), preferably full fat
• 1 teaspoon vanilla extract (4g)
• 1 teaspoon orange extract (4g)
• ½ teaspoon salt (2g)
• 7 cups confectioners’ sugar, adjust slightly up or down to your liking (805g)
• Orange coloring gel (optional)

How to Make Cranberry Orange Cake

Step 1: Preheat the Oven

Preheat your oven to 350 degrees F. Grease and flour three 8×2 inch round cake pans.

Step 2: Prepare Cranberries

Chop the cranberries into small pieces. Place them in a strainer and rinse them to wash away most seeds. Pat dry gently.

Step 3: Mix Dry Ingredients

In a medium-sized bowl, add the cake flour, baking powder, baking soda, and salt. Whisk together until blended and set aside.

Step 4: Combine Wet Ingredients

In another bowl or measuring cup, mix together the sour cream, orange juice, orange zest, vanilla extract, and orange extract with a fork. Set aside.

Step 5: Cream Butter and Sugar

In your mixing bowl, beat the softened butter until smooth. Gradually add in sugar and mix on medium speed for about 3 to 5 minutes until lightened in color and fluffy.

Step 6: Add Eggs

Add eggs one at a time into the mixture, mixing until each yolk disappears. If you’re using orange coloring gel in your batter, add it now.

Step 7: Alternate Mixing Dry and Wet Ingredients

With the mixer on low speed, gradually add in the flour mixture and sour cream mixture alternately. Start with flour mixture and end with it as well—mix just until combined.

Step 8: Incorporate Cranberries

Gently stir in sliced cranberries. Divide batter evenly among the three pans smoothing tops with a spoon.

Step 9: Bake

Bake at 350 degrees F for about 25 to 30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Start checking at around 25 minutes as baking times may vary.

Step 10: Cool Cakes

Let cakes cool for about 5 to 10 minutes before turning them out onto cooling racks.

This recipe yields approximately seven cups of cake batter which also works well for making cupcakes! Enjoy your baking adventure!

How to Serve Cranberry Orange Cake

Cranberry Orange Cake is a delightful dessert that can be enjoyed in various ways. Whether you’re hosting a gathering or simply indulging in a sweet treat, these serving suggestions will elevate your cake experience.

With Fresh Whipped Cream

• Lightly sweetened whipped cream adds a fluffy texture and balances the tartness of the cranberries.

Paired with Vanilla Ice Cream

• The creamy richness of vanilla ice cream complements the fruity flavors, making each bite irresistible.

Drizzled with Orange Glaze

• A simple orange glaze made from powdered sugar and orange juice enhances the cake’s citrus notes and adds a beautiful shine.

Served as Mini Cakes

• Cut the cake into smaller rounds for individual servings, perfect for parties or brunch gatherings.

Accompanied by a Fruit Salad

• A refreshing fruit salad with seasonal fruits can provide a bright contrast to the dense cake, enhancing its overall appeal.

Topped with Toasted Nuts

• Adding toasted almonds or walnuts on top gives a crunchy texture that pairs wonderfully with the soft cake.

How to Perfect Cranberry Orange Cake

To achieve the best results with your Cranberry Orange Cake, consider these helpful tips for baking success.

• Use Room Temperature Ingredients: Ensure butter, eggs, and sour cream are at room temperature for better mixing and texture.
• Sift Dry Ingredients: Sifting flour, baking powder, and baking soda ensures even distribution and prevents clumping.
• Don’t Overmix: Mix just until combined to keep the cake light and airy; overmixing can lead to a dense texture.
• Check Doneness Carefully: Use a toothpick to test for doneness. Start checking at 25 minutes to avoid overbaking.
• Cool Properly: Let cakes cool in pans for a few minutes before transferring them to wire racks; this helps prevent sticking.
• Store Correctly: Keep leftover cake in an airtight container at room temperature or refrigerate for longer freshness.

Best Side Dishes for Cranberry Orange Cake

To complement your Cranberry Orange Cake, consider serving it alongside these delicious side dishes. Each pairing brings out unique flavors that enhance the overall meal experience.

1. Savory Cheese Platter: A selection of cheeses like brie and gouda balances sweetness with savory richness.
2. Mixed Green Salad: Fresh greens tossed with vinaigrette add brightness and crunch, contrasting beautifully with the cake’s texture.
3. Spiced Nuts: Roasted spiced nuts provide a crunchy element that pairs well with the moistness of the cake.
4. Caramelized Pears: Sweet caramelized pears offer warmth and depth of flavor that harmonizes with cranberry notes.
5. Lemon Sorbet: A refreshing lemon sorbet cleanses the palate and complements the citrus flavor in the cake.
6. Chocolate Ganache Dip: Serve dark chocolate ganache as a dip on the side for those who enjoy adding rich chocolate flavors.

Common Mistakes to Avoid

Baking a Cranberry Orange Cake can be delightful, but there are some common pitfalls to watch out for.

• Using Cold Ingredients: Always ensure that your eggs and butter are at room temperature. Cold ingredients can lead to uneven mixing and a dense cake.
• Overmixing the Batter: Once you add the flour mixture, mix just until combined. Overmixing can result in a tough texture rather than a light and fluffy cake.
• Ignoring Baking Times: Keep an eye on your cake as it bakes; every oven is different. Check for doneness around the 25-minute mark to avoid overbaking.
• Not Preparing Pans Properly: Greasing and flouring your cake pans is essential. This step prevents the cakes from sticking, ensuring a smooth release.
• Skipping the Cooling Step: Allow your cakes to cool in the pans for a few minutes before transferring them to wire racks. Skipping this can lead to breakage.

Storage & Reheating Instructions

Refrigerator Storage

• Store your leftover Cranberry Orange Cake in an airtight container.
• The cake will stay fresh for up to 5 days in the refrigerator.

Freezing Cranberry Orange Cake

• Wrap individual slices tightly in plastic wrap or aluminum foil.
• Place wrapped slices in a freezer-safe container; they can be frozen for up to 3 months.

Reheating Cranberry Orange Cake

• Oven: Preheat your oven to 350°F (175°C). Place the slice on a baking sheet and warm it for about 10-15 minutes.
• Microwave: Heat slices in the microwave for about 20-30 seconds or until warmed through. Be careful not to overheat, as this can make the cake dry.
• Stovetop: Place a slice in a pan over low heat with a lid on. Heat for about 5 minutes or until warmed through.

Frequently Asked Questions

Here are some questions often asked about making Cranberry Orange Cake.

Can I use frozen cranberries for my Cranberry Orange Cake?

Yes, you can use frozen cranberries! Just make sure to chop them while still frozen or thaw them slightly before chopping.

How do I know when my Cranberry Orange Cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.

Can I make this cake ahead of time?

Absolutely! You can bake the cakes ahead of time and store them properly in the refrigerator or freezer.

What frosting pairs well with Cranberry Orange Cake?

An orange cream cheese frosting complements this cake beautifully, enhancing its flavors without overpowering it.

Final Thoughts

This moist and flavorful Cranberry Orange Cake is perfect for any occasion, from family gatherings to holiday parties. Its balance of tart cranberries and sweet orange makes it versatile enough for various tastes. Feel free to customize it by adding nuts or using different citrus fruits—your creativity will make it uniquely yours!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Cranberry Orange Cake

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• Author: Vanessa
• Total Time: 50 minutes
• Yield: Approximately 12 servings 1x

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Description

Indulge in the delightful flavors of this Cranberry Orange Cake, where tangy cranberries meet the bright zest of oranges. This moist and fluffy dessert boasts a luscious orange cream cheese frosting that perfectly complements its sweet-tart profile, making it an ideal treat for any occasion—from festive holiday gatherings to cozy family dinners. With straightforward instructions and minimal ingredients, even novice bakers can create this stunning cake that not only tastes amazing but also looks beautiful on any dessert table.

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Ingredients

Scale 1x2x3x

• 2 sticks unsalted butter, slightly softened (226g)
• 2 cups sugar (400g)
• 3 large eggs, room temperature
• 1 cup sour cream (242g)
• ⅓ cup juice from approx. one medium-sized 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 (plain in the UK) (342g)
• 1 ½ teaspoons baking powder (7g)
• ½ teaspoon baking soda (3g)
• ½ teaspoon salt (3g)
• 1 cup cranberries, sliced into pieces (90g)
• Orange coloring gel to tint the batter (optional)
• 1 ½ cup fresh or frozen cranberries (180g)
• ¾ cup sugar (150g)
• ¾ cup water (180g)
• 3 sticks unsalted butter, softened (339g)
• 16 oz cream cheese (total weight 452g), preferably full fat
• 1 teaspoon vanilla extract (4g)
• 1 teaspoon orange extract (4g)
• ½ teaspoon salt (2g)
• 7 cups confectioners' sugar, adjust slightly up or down to your liking (805g)
• Orange coloring gel (optional)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour three 8×2 inch round cake pans.
2. Prepare cranberries by chopping them into small pieces and rinsing them.
3. In a bowl, whisk together cake flour, baking powder, baking soda, and salt.
4. Mix sour cream, orange juice, orange zest, vanilla extract, and orange extract in another bowl.
5. Beat softened butter until smooth; gradually add sugar and mix until fluffy.
6. Incorporate eggs one at a time into the butter mixture.
7. Alternate adding dry ingredients and wet ingredients into the batter until just combined. Fold in chopped cranberries.
8. Divide batter among prepared pans and bake for 25 to 30 minutes or until a toothpick comes out clean.
9. Cool cakes before frosting with orange cream cheese frosting.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 310
• Sugar: 37g
• Sodium: 210mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 50mg