Cranberry Orange Cake with Cream Cheese Buttercream Recipe

If you’re looking for a show-stopping dessert that perfectly balances bright, zesty citrus with tart cranberries and a luxuriously creamy finish, you’re going to absolutely love this Cranberry Orange Cake with Cream Cheese Buttercream Recipe. It’s one of those cakes I turn to whenever I want something both festive and comforting, with just the right hint of sophistication. Trust me, once you try it, you’ll see why it becomes an instant favorite!

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Ingredients You’ll Need

Getting the right ingredients makes all the difference in nailing this Cranberry Orange Cake with Cream Cheese Buttercream Recipe. Fresh is your friend here, especially for the orange and cranberries, to really get those bright flavors shining through.

• All-purpose flour: The base for your cake, providing structure yet allowing a tender crumb when used with the right balance of liquids.
• Baking powder: The rising agent to keep your layers light and fluffy — make sure it’s fresh!
• Salt: Enhances flavor, balancing the sweetness and brightness.
• Unsalted butter: Room temperature means easier creaming and better texture; unsalted lets you control salt precisely.
• Orange zest: Grated from a large orange; it’s where a lot of that fragrant citrus magic happens.
• Granulated sugar: Sweetens and helps create that lovely tender crumb.
• Eggs: Bring richness and help bind everything together; room temp is ideal for better mixing.
• Vanilla extract: Adds depth and warmth to the flavor profile.
• Milk: Room temperature to prevent curdling and to blend smoothly with dry ingredients.
• Orange juice: Freshly squeezed, it layers in citrus flavor and moisture.
• Cranberries: Tossed in a bit of flour so they don’t sink, they provide bursts of tartness throughout.
• Cream cheese: Full fat and softened to create that luscious buttercream texture.
• Powdered sugar: Sweet and smooth, perfect for frosting.
• Optional garnishes: Fresh cranberries, orange slices, and thyme sprigs add a beautiful finishing touch.

Variations

I love how flexible this Cranberry Orange Cake with Cream Cheese Buttercream Recipe is, so I often tweak it depending on the season or dietary needs. It’s great for personalizing and making it your own!

• Gluten-Free Variation: I swapped in a gluten-free all-purpose blend once, and it worked beautifully — just keep an eye on baking time as it might need a little extra.
• Lemon Twist: Some friends prefer lemon zest and juice instead of orange for a more tart citrus flavor; it’s delicious if you love that zing.
• Reduced Sugar: If you want it less sweet, I suggest cutting the sugar by about 1/4 cup and balancing with a bit more cream cheese in the frosting to keep it creamy.
• Adding nuts: Toasted pecans or walnuts folded into the batter add fantastic texture and a nutty flavor that complements the cranberries.

How to Make Cranberry Orange Cake with Cream Cheese Buttercream Recipe

Step 1: Prep and Mix the Dry Ingredients

Start by preheating your oven to 350°F and preparing your cake pans – I like using three 8-inch rounds for a nice layer cake. Grease, flour, and line them with parchment so your cake layers come out perfectly smooth every time. In a medium bowl, whisk together the flour, baking powder, and salt. This ensures the leavening is evenly dispersed—you don’t want any pockets of baking powder in your final cake!

Step 2: Cream Butter, Orange Zest, and Sugar

Using a stand mixer fitted with the paddle attachment, cream the softened butter and orange zest on medium speed until smooth and fragrant. Then add the granulated sugar and beat on medium-high for about 3 minutes until the mixture turns pale and fluffy. This step traps air, giving your cake a light, tender crumb, so don’t rush it!

Step 3: Add Eggs and Vanilla

Lower your mixer speed and add eggs one at a time, fully incorporating each before adding the next. This delicate approach avoids breaking the batter. Stir in vanilla extract too, which adds that lovely warm undertone beneath all the citrus brightness.

Step 4: Alternate Dry and Wet Ingredients

Now you alternate adding the flour mixture with milk and fresh orange juice, starting and ending with the flour. That means: add a third of the dry, then half the wet, then repeat (total three flour additions and two wet additions). Mix gently but thoroughly after each addition. This helps you keep the batter light and prevents overmixing, which can toughen the cake.

Step 5: Fold In Cranberries

Toss your cranberries with a tablespoon of flour before folding them in. This little trick helps keep the berries suspended in the batter rather than sinking to the bottom during baking, so every slice has that beautiful pop of tart cranberry.

Step 6: Bake and Cool

Divide the batter evenly among your prepared pans and smooth the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted near the center comes out mostly clean. Don’t worry if there are a few crumbs stuck to the toothpick – that means it’s perfectly moist inside. Let the cakes cool in their pans for about 10 minutes, then turn them out onto wire racks to cool completely. This prevents soggy bottoms and helps with even cooling.

Step 7: Make the Cream Cheese Buttercream

While the cake cools, whip up the buttercream. Beat softened butter and orange zest until smooth in your mixer, then add softened cream cheese and mix until combined and silky. Slowly add powdered sugar in increments (half a cup at a time), beating well after each addition. Finish by mixing in the vanilla extract, then whip on medium-high speed for 5 minutes to get that light, fluffy texture. Lower speed and beat for 2 more minutes to ensure a perfect consistency for spreading.

Step 8: Assemble and Frost

Place one cake layer on your stand or plate and generously spread about 1 cup of buttercream over the surface. Repeat with the second and third layers, then apply a crumb coat—a thin layer of frosting all around the cake to seal in crumbs. Pop the cake in the fridge for 20 minutes to set the crumb coat. After chilling, frost the cake fully with the remaining buttercream using a large offset spatula. I love doing swirly patterns on top and around the sides to give it that homemade bakery look.

Step 9: Garnish for the Win

Finish with a crown of fresh cranberries on top, plus orange slices and thyme sprigs if you want to take it from delicious to stunning. The thyme adds a subtle herbaceous note that complements the citrus beautifully, and the garnishes really make it pop on your dessert table.

How to Serve Cranberry Orange Cake with Cream Cheese Buttercream Recipe

Garnishes

I usually stick to fresh cranberries for that tart crunch, thinly sliced orange rounds for color and zing, and thyme sprigs for a mild herbal aroma. It’s as pretty to look at as it is delicious to eat—perfect if you want to impress guests without too much fuss.

Side Dishes

This cake pairs beautifully with a simple cup of tea or coffee, but if you’re serving a full meal, I love complementing it with spiced whipped cream or a light citrus sorbet to keep things fresh. For holiday occasions, a bowl of vanilla bean ice cream is always a crowd-pleaser alongside each slice.

Creative Ways to Present

For a holiday table, I’ve decked out the cake stand with sprigs of pine or rosemary, along with fairy lights for ambiance. Another fun idea is to dust a bit of powdered sugar over the top like “snow” or add edible gold leaf for a luxurious touch. Layer it in a clear cake dome so guests can admire the layers before digging in. Presentation really turns this from great cake to showstopper!

Make Ahead and Storage

Storing Leftovers

Once frosted, I store my Cranberry Orange Cake with Cream Cheese Buttercream Recipe covered loosely with a cake dome or plastic wrap in the fridge. It keeps for up to 4 days, and the flavors actually deepen—if you can resist slicing off the first piece immediately!

Freezing

I’ve had great success freezing this cake by wrapping individual unfrosted layers tightly in plastic wrap, then foil. When ready to serve, thaw overnight in the fridge and frost as usual. The texture stays surprisingly fresh, making it a fantastic make-ahead option.

Reheating

This cake is best enjoyed chilled or at room temperature. If you want a slightly warmer slice, let the piece sit out for about 30 minutes. Avoid microwaving as it can affect the texture of both the cake and buttercream.

FAQs

Final Thoughts

This Cranberry Orange Cake with Cream Cheese Buttercream Recipe is truly a heartwarming dessert that brings a little bit of sunshine and joy to any occasion. I absolutely love how the tartness of the cranberries plays off the sweet, creamy frosting, and how the orange brightens every bite. If you’re anything like me, once you try this, it won’t just be a recipe you make once in a while—it’s one you’ll cherish and keep coming back to, both because of its deliciousness and the happy memories it creates. So go ahead, try it out, and share it with people you love. I promise you’ll get all the “wow” compliments!

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