Cranberry Orange Cake

This Cranberry Orange Cake is a delightful treat that brings together the tartness of cranberries and the zesty flavor of orange. Perfect for gatherings, celebrations, or simply to enjoy with your afternoon tea, this cake is moist and light. The combination of cranberry filling and creamy orange frosting makes it a standout dessert that everyone will love.

Why You’ll Love This Recipe

• Delicious Flavor Combination: The balance between sweet and tart makes every bite refreshing.
• Moist Texture: Thanks to the sour cream, this cake stays tender and moist, ensuring it’s never dry.
• Versatile Occasion Fit: Ideal for holidays, birthdays, or casual get-togethers, it fits any occasion perfectly.
• Easy to Make: With straightforward steps, even novice bakers can achieve great results.
• Beautiful Presentation: The vibrant colors from the cranberries and orange zest create an eye-catching dessert.

Tools and Preparation

Before you start baking your Cranberry Orange Cake, gather the essential tools. Having everything ready will make the process smoother.

Essential Tools and Equipment

• Mixer
• Mixing bowls
• Measuring cups
• Measuring spoons
• Rubber spatula
• Three 8×2 inch round cake pans
• Cooling rack

Importance of Each Tool

• Mixer: Ensures thorough mixing, making your batter fluffy and well-combined.
• Mixing Bowls: Different sizes help keep ingredients organized during preparation.
• Rubber Spatula: Great for folding in ingredients gently without deflating your batter.

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
• (If in a hurry, place the eggs in a bowl of warm water for five minutes.)
• 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)
• (See notes)
• 3 cups cake flour
• (plain in the UK — if you do not have cake flour see substitution below) (342g)
• 1 ½ teaspoons baking powder (7g)
• ½ teaspoon baking soda(3g)
• ½ teaspoon salt(3g)
• 1 cup cranberries, sliced into pieces
• (either fresh or frozen) (90g)

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). We recommend full fat cream cheese.
• 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)

How to Make Cranberry Orange Cake

Step 1: Preheat the Oven

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

Step 2: Prepare the Cranberries

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

Step 3: Mix Dry Ingredients

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

Step 4: Combine Wet Ingredients

In another bowl or measuring cup, add sour cream, orange juice, orange zest, vanilla extract, and orange extract. Blend with a fork and set aside.

Step 5: Cream Butter and Sugar

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

Step 6: Add Eggs One at a Time

Add eggs one at a time while mixing until the yellow of each yolk disappears. If adding orange coloring to your batter, do it now.

Step 7: Combine Mixtures Alternately

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

Step 8: Fold in Cranberries

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

Step 9: Bake Cakes

Bake at 350 degrees F for about 25 to 30 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached. Start checking around the 25-minute mark.

Step 10: Cool Cakes

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

This recipe allows you to create an impressive dessert that is sure to be a favorite! Enjoy every bite of this delicious Cranberry Orange Cake!

How to Serve Cranberry Orange Cake

Cranberry Orange Cake is a delightful dessert that can be enjoyed in various ways. Whether for a special occasion or a casual gathering, here are some serving suggestions to elevate your cake experience.

With Whipped Cream

• Serve slices topped with freshly whipped cream for a light and airy complement to the flavors of the cake.

A Scoop of Ice Cream

• Pair the cake with vanilla or orange-flavored ice cream. The cold treat will balance the moist texture of the cake beautifully.

Fruit Garnish

• Decorate each slice with fresh cranberries or orange slices to enhance presentation and add a refreshing touch.

Drizzle of Orange Glaze

• Create a simple orange glaze by mixing powdered sugar with orange juice. Drizzle it over the cake for added sweetness and citrus flavor.

Coffee or Tea Pairing

• Enjoy your cake alongside a cup of coffee or tea. The warmth of these beverages perfectly complements the tartness of the cranberries.

How to Perfect Cranberry Orange Cake

To achieve the best results with your Cranberry Orange Cake, follow these helpful tips.

• Use Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are at room temperature before starting. This helps create a smooth batter and contributes to a fluffy texture.
• Measure Flour Correctly: Spoon flour into your measuring cup and level it off with a knife instead of scooping directly from the bag. This prevents using too much flour, which can lead to a dense cake.
• Don’t Overmix: Mix your batter just until combined after adding dry ingredients. Overmixing can result in a tough cake due to gluten development.
• Check Doneness Early: Start checking your cakes around the 25-minute mark. Every oven is different, so removing them as soon as they are done ensures they remain moist.
• Cool Before Frosting: Allow your cakes to cool completely before frosting. This prevents the frosting from melting and becoming runny.

Best Side Dishes for Cranberry Orange Cake

Pairing side dishes with Cranberry Orange Cake can enhance your dessert experience. Here are some great options:

1. Fruit Salad
   A refreshing mix of seasonal fruits complements the flavors in the cake perfectly.
2. Cheese Platter
   Offer a variety of cheeses such as brie, cheddar, or goat cheese for guests who enjoy savory contrasts.
3. Nut Mix
   A selection of roasted nuts adds crunch and richness that balances the sweetness of the cake.
4. Yogurt Parfait
   Layer yogurt with granola and fruit for a healthy side that pairs well with dessert.
5. Chocolate Covered Strawberries
   These sweet treats offer an indulgent touch while maintaining a fruity theme alongside your cake.
6. Mini Scones
   Serve buttery mini scones as an elegant side that guests can enjoy alongside their slices of cake.

Common Mistakes to Avoid

When making Cranberry Orange Cake, it’s easy to make minor errors that can affect the final product. Here are some common mistakes and how to avoid them.

• Incorrect Oven Temperature: Always preheat your oven to 350°F (175°C) before baking. An unheated oven can lead to uneven baking.
• Overmixing the Batter: Mix just until ingredients are combined. Overmixing can result in a dense cake rather than a light and fluffy texture.
• Not Measuring Ingredients Accurately: Use proper measuring cups and spoons for dry and wet ingredients. This ensures consistent results every time you bake.
• Skipping the Cooling Time: Allow cakes to cool for 5-10 minutes after baking. Removing them too soon can cause breakage or sticking to pans.
• Using Cold Ingredients: Make sure eggs and butter are at room temperature. Cold ingredients can lead to a batter that doesn’t mix well, affecting rise and texture.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Cranberry Orange Cake in an airtight container.
• It will keep well in the fridge for up to 5 days.

Freezing Cranberry Orange Cake

• Wrap slices or whole cakes tightly in plastic wrap, then aluminum foil.
• Freeze for up to 3 months for best quality.

Reheating Cranberry Orange Cake

• Oven: Preheat the oven to 350°F (175°C) and heat for about 10-15 minutes until warm.
• Microwave: Heat individual slices on medium power for about 15-20 seconds.
• Stovetop: Place a slice in a skillet over low heat, cover, and warm for about 5 minutes.

Frequently Asked Questions

Here are some common questions about making Cranberry Orange Cake.

Can I use frozen cranberries in this recipe?

Yes, you can use frozen cranberries! Just make sure they are thawed and drained before adding them to the batter.

How do I make the orange cream cheese frosting?

To make the frosting, blend softened cream cheese with butter, vanilla extract, orange extract, salt, and confectioners sugar until smooth.

Can I substitute cake flour with all-purpose flour?

Yes, you can substitute all-purpose flour. Use 1 cup of all-purpose flour minus 2 tablespoons for every cup of cake flour needed.

What is the best way to decorate Cranberry Orange Cake?

You can decorate with additional fresh cranberries on top or add a sprinkle of orange zest for a vibrant look.

How long does it take to bake?

The cake typically takes between 25-30 minutes at 350°F (175°C), but always check with a toothpick inserted into the center.

Final Thoughts

This moist and flavorful Cranberry Orange Cake is perfect for any occasion. Its vibrant flavors and lovely presentation make it an appealing dessert option. Feel free to customize it further by adding nuts or using different frosting flavors!

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: Alexia
• 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 tart cranberries meet zesty orange for an unforgettable dessert experience. This cake is moist and light, making it the perfect treat for any occasion—be it a festive gathering or a simple afternoon tea. Topped with creamy orange frosting, every slice offers a beautiful balance of sweetness and acidity that will leave everyone asking for seconds. Easy to make and visually stunning, this cake is sure to impress friends and family alike.

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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
• 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 (90g)
• 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)
• 1 teaspoon vanilla extract (4g)
• 1 teaspoon orange extract (4g)
• ½ teaspoon salt (2g)
• 7 cups Confectioners sugar (805g)

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Instructions

1. Preheat your oven to 350°F (175°C) and grease three 8×2 inch round cake pans.
2. In one bowl, mix cake flour, baking powder, baking soda, and salt. Set aside.
3. In another bowl, combine sour cream, orange juice, orange zest, vanilla extract, and orange extract.
4. Cream softened butter and sugar until fluffy, then add eggs one at a time.
5. Gradually combine the dry ingredients with the wet mixture until just mixed. Gently fold in chopped cranberries.
6. Divide batter among pans and bake for 25-30 minutes until a toothpick comes out clean.
7. Allow cakes to cool before frosting with the orange cream cheese frosting.

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

Nutrition

• Serving Size: 1 slice (85g)
• Calories: 360
• Sugar: 40g
• Sodium: 250mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 65mg