Description
A moist and flavorful Cranberry Orange Cake featuring fresh cranberries and bright orange zest, layered with a rich cream cheese buttercream. Perfect for festive occasions or a delightful dessert to elevate any meal.
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 fresh-squeezed orange juice (from one large orange)
- 1 cup fresh cranberries, coated in 1 Tbsp flour
Cream Cheese Buttercream
- 2 cups unsalted butter, room temperature
- 1 Tbsp orange zest
- 8 oz full-fat cream cheese, softened
- 5 cups powdered sugar
- 1 tsp vanilla extract
Assembly
- Fresh cranberries (for decoration)
- Orange slices (optional, for decoration)
- Thyme sprigs (optional, for decoration)
Instructions
- Prepare Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch cake rounds and line the bottoms with parchment paper to ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, beat the unsalted butter and orange zest on medium speed until smooth. Add granulated sugar and continue beating on medium-high speed until the mixture is light, pale, and fluffy, about 3 minutes.
- Add Eggs and Vanilla: Reduce mixer speed to low and add eggs one at a time, fully incorporating each before adding the next. Mix in the vanilla extract until combined.
- Incorporate Dry and Wet Ingredients: Alternately add the flour mixture and the combined milk and orange juice to the batter, beginning and ending with the flour mixture. This involves three additions of the flour mixture and two of the milk-orange juice blend. Mix thoroughly after each addition to maintain a smooth batter.
- Add Cranberries: Toss the fresh cranberries in 1 tablespoon of flour to prevent them from sinking. Gently fold the cranberries into the cake batter, being careful not to overmix.
- Bake the Cake Layers: Divide the batter evenly among the prepared pans, smoothing the tops. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out mostly clean.
- Cool the Cakes: Remove the cakes from the oven and place on wire racks. Let them cool in the pans for 10 minutes before carefully turning them out onto wire racks to cool completely.
- Make the Cream Cheese Buttercream: In a clean stand mixer bowl, beat the unsalted butter and orange zest until smooth. Add softened cream cheese and beat until the mixture is fully combined and smooth.
- Add Powdered Sugar and Vanilla: Gradually add the powdered sugar in 1/2 cup increments, mixing on low speed to avoid a sugar cloud. Once all sugar is added, mix in vanilla extract. Beat on medium-high speed for 5 minutes to achieve a light and fluffy frosting. Then reduce speed to low and mix for an additional 2 minutes to remove air bubbles.
- Assemble the Cake: Place one cake layer on a serving plate or cake stand. Spread about 1 cup of buttercream evenly over the top. Repeat layering with remaining cake layers and frosting, then apply a thin crumb coat layer of frosting over the entire cake. Chill the cake in the refrigerator for 20 minutes to set the crumb coat.
- Final Frosting and Decoration: Frost the top and sides of the chilled cake with the remaining buttercream, creating decorative swirls using a large offset spatula. Garnish the top with a crown of fresh cranberries, and add orange slices and thyme sprigs if desired for an elegant presentation.
Notes
- Coating cranberries in flour before folding into the batter helps prevent them from sinking to the bottom.
- Ensure all ingredients, especially eggs, milk, and butter, are at room temperature for better mixing and texture.
- Use fresh, high-quality orange juice and zest for the brightest flavor.
- The cake layers can be baked a day ahead and wrapped tightly for freshness.
- If desired, substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor, though it may affect texture.
- For a dairy-free version, substitute butter and cream cheese with plant-based alternatives and ensure powdered sugar is vegan-friendly.
- Chilling the cake after the crumb coat helps achieve a smooth final frosting layer.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 430
- Sugar: 38g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0.3g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg
