Cranberry Orange Cake with Cream Cheese Buttercream Recipe

If you’re on the hunt for a showstopper dessert that’s bursting with seasonal flavor and delightful texture, look no further than my Cranberry Orange Cake with Cream Cheese Buttercream Recipe. It’s everything you want in a festive cake—moist layers packed with tangy cranberries, zesty citrus notes, and a luscious, tangy frosting that just melts in your mouth. Trust me, this cake has become my go-to for holiday gatherings and cozy weekends alike, and I’m excited to share all the tips and tricks so you can nail it, too.

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Ingredients You’ll Need

Choosing the right ingredients makes all the difference here! The fresh cranberries and orange zest really shine, while the combination of butter and cream cheese in the frosting gives it that dreamy texture.

• All-purpose flour: The backbone of the cake; I prefer unbleached for a cleaner taste.
• Baking powder: Ensures the cake rises nicely and stays fluffy.
• Salt: Just a pinch to balance the sweetness.
• Unsalted butter: Room temperature for easy creaming; enhances richness.
• Orange zest: Fresh is key—grate just the vibrant outer layer without the bitter pith.
• Granulated sugar: Sweetens the cake perfectly without overpowering.
• Eggs: Room temperature eggs blend better and improve texture.
• Vanilla extract: Adds warmth and depth to the flavor.
• Milk: Whole milk helps keep the crumb tender.
• Fresh orange juice: I always squeeze it fresh—it makes a huge flavor difference.
• Cranberries: Tossed in flour to prevent sinking; fresh is best!
• Cream cheese: Full fat and softened for a smooth, creamy frosting.
• Powdered sugar: Gives the frosting its classic silky texture.
• Additional fresh cranberries, orange slices, thyme sprigs: For that beautiful final garnish.

Variations

I love playing around with this base recipe to suit the season or dietary needs. Whether you want to lighten it up or add a nutty crunch, there’s so much room to get creative.

• Gluten-Free Version: Swapping in a gluten-free flour blend works well—I tried it once and still got that tender crumb everyone expected.
• Spiced Variation: Adding a teaspoon of cinnamon and a pinch of nutmeg feels like a cozy hug—perfect for fall gatherings.
• Nutty Addition: Toasted chopped pecans or walnuts fold beautifully into the batter for a delightful crunch I’m obsessed with.
• Vegan Adaptation: Using vegan butter and flax eggs with a non-dairy milk substitute can give you a plant-based version, though texture may vary slightly.

How to Make Cranberry Orange Cake with Cream Cheese Buttercream Recipe

Step 1: Prep Your Pans and Dry Ingredients

Start by preheating your oven to 350°F and prepping three 8-inch cake pans with a light greasing and flour dusting—don’t forget the parchment rounds for an easy release. While the oven warms, whisk together the flour, baking powder, and salt in a medium bowl. I like to set this aside so it’s ready when the batter is mixed.

Step 2: Cream Butter, Zest, and Sugar

Using a stand mixer fitted with a paddle attachment (or a hand mixer works great), cream together the unsalted butter and fresh orange zest until it’s smooth and fragrant. This part is magical—the orange oils really get released here! Then, add the sugar and beat on medium-high for about three minutes until the mixture is pale and fluffy—a clear sign you’re building a light cake.

Step 3: Incorporate Eggs and Vanilla

Slow the mixer down to low and add the eggs, one at a time, making sure each is fully incorporated before adding the next. This careful step prevents curdling and keeps the batter silky. Once the eggs are all in, pour in the vanilla extract, stirring gently to combine.

Step 4: Alternate Adding Dry and Wet Ingredients

Here’s where things get interesting—start mixing in the flour mixture in thirds, alternating with two additions of the milk and fresh orange juice combined. Start and end with the flour. Mix gently but thoroughly until just combined each time; overmixing is a common mistake that can make the cake tough. Trust me, I learned that the hard way.

Step 5: Fold in Flour-coated Cranberries

Toss your cranberries in a tablespoon of flour—that little trick stops them from sinking to the bottom—and carefully fold them into the batter. Be gentle here to keep the cake light and avoid breaking the berries. I always save a handful of pretty cranberries for decorating at the end.

Step 6: Bake and Cool

Divide the batter evenly between your prepared pans, smoothing the tops with a spatula, then bake for 25-30 minutes. Check doneness by inserting a toothpick in the center—it should come out mostly clean with just a few moist crumbs. Let the cakes cool in the pans for 10 minutes before turning them out onto wire racks. Cooling completely is key to avoid frosting meltdown.

Step 7: Make the Cream Cheese Buttercream

In a clean bowl, beat the unsalted butter and orange zest until silky smooth. Add the softened cream cheese and continue beating until fully combined—this is when the frosting gets that luscious tang. Slowly add powdered sugar in increments, mixing on low to avoid a sugar cloud, then crank the speed up and beat for five minutes until it’s light and fluffy. Finish with vanilla extract and a couple more minutes on low speed for a perfect spreadable texture.

Step 8: Assemble and Decorate

Place the first cake layer on your serving plate or cake stand and spread about one cup of buttercream evenly across the top. Repeat with the other layers, then do a crumb coat—a thin layer of frosting all around the cake to lock in crumbs. Pop the cake in the fridge for 20 minutes to set the crumb coat. After chilling, frost the top and sides with the remaining buttercream, swirling with a large offset spatula for a rustic yet elegant look. Finish by decorating with fresh cranberries, orange slices, and thyme sprigs for that inviting touch.

How to Serve Cranberry Orange Cake with Cream Cheese Buttercream Recipe

Garnishes

I usually finish with a fresh cranberry crown and thin orange slices—sometimes I add a few thyme sprigs for a subtle herbal hint and pretty color contrast. These garnishes not only make the cake look festive but also freshen up each bite.

Side Dishes

I love pairing this cake with a simple cup of breakfast coffee or a spiced tea. For holiday dinners, serving it alongside fresh whipped cream or a scoop of vanilla bean ice cream brings the whole dessert experience together.

Creative Ways to Present

For special occasions, I’ve layered the cake on a tiered stand, adding seasonal greenery and fairy lights around it for a dramatic centerpiece. You can also pipe little orange zest rosettes on top or sprinkle a bit of finely crushed pistachios for a pop of color and texture.

Make Ahead and Storage

Storing Leftovers

I keep leftover slices tightly wrapped in the fridge, and they stay moist and flavorful for up to four days. Sometimes I slice and store the whole cake covered with a cake dome, which helps keep the frosting fresh too.

Freezing

Freezing this cake works surprisingly well! I like to freeze unfrosted cake layers wrapped tightly in plastic wrap and foil. When ready, thaw overnight in the fridge, then frost fresh. If you’re freezing a fully assembled cake, do it uncovered for an hour to freeze the frosting hard, then wrap it gently to prevent sweating.

Reheating

For serving refrigerated cake, just bring it to room temperature for about 30 minutes—it really brings out the flavors. If you want to warm a slice, a quick 10-second zap in the microwave does wonders without melting the frosting.

FAQs

Final Thoughts

Honestly, the Cranberry Orange Cake with Cream Cheese Buttercream Recipe holds a special place in my heart—it’s the kind of cake that makes any day feel festive, whether it’s a holiday party or a cozy afternoon with a cup of tea. I’ve tried countless variations and tricks, but nothing beats this perfectly balanced, flavorful, and elegant cake. Give it a go for your next celebration, and I bet it’ll turn into one of your family favorites just like it did for mine!

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