Description
A delightful Cranberry Orange Cake featuring moist layers infused with fresh orange zest and juice, studded with tart cranberries, and perfectly complemented by a rich, creamy orange flavored cream cheese buttercream frosting. Ideal for festive occasions or a special dessert treat.
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 cup 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
- Orange slices (optional)
- Thyme sprigs (optional)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch cake rounds and line them with parchment paper to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set this mixture aside.
- Cream Butter and Orange Zest: Using a stand mixer fitted with a paddle attachment, cream the unsalted butter and orange zest together until smooth. Add the granulated 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 and add the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then mix in the vanilla extract.
- Combine Wet and Dry Ingredients: Alternate adding the dry flour mixture with the milk and fresh orange juice to the batter, beginning and ending with the flour mixture. There should be three additions of flour mixture and two additions of the milk & orange juice mixture. Mix each addition until fully incorporated but avoid overmixing.
- Fold in Cranberries: Toss the cranberries in 1 tablespoon of flour to prevent sinking, then gently fold them into the cake batter to distribute evenly.
- Divide Batter and Bake: Evenly spread the batter between the prepared cake pans and smooth the tops. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Cool Cakes: Remove the cakes from the oven and place them on wire racks. Let them cool in the pans for 10 minutes, then carefully turn them out onto wire racks to cool completely.
- Prepare Cream Cheese Buttercream: Beat the unsalted butter and orange zest together until smooth. Add the softened cream cheese and continue beating until the mixture is fully combined and smooth.
- Add Powdered Sugar and Vanilla: Gradually add the powdered sugar (about 1/2 cup at a time) to the butter and cream cheese mixture. Stir in the vanilla extract. Beat the frosting on medium-high speed for 5 minutes, then reduce the speed to low and beat for an additional 2 minutes for a light, fluffy texture.
- Assemble the Cake: Place one layer of the cooled cake onto a serving plate or cake stand. Spread approximately 1 cup of the buttercream evenly over the top. Repeat this process with the remaining 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 frosting. Use a large offset spatula to create swirls on the sides and top. Decorate with a crown of fresh cranberries on top. Add orange slices and thyme sprigs for an optional garnish to enhance presentation and flavor.
Notes
- Use room temperature ingredients for the best batter consistency and cake texture.
- Coating cranberries in flour prevents them from sinking to the bottom of the cake during baking.
- You can substitute fresh orange juice with bottled orange juice if necessary, but fresh is preferred for optimal flavor.
- Chilling the crumb-coated cake helps achieve a cleaner final frosting layer.
- Store the cake in the refrigerator if not serving immediately; bring to room temperature before serving for the best taste and texture.
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 420
- Sugar: 40g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
