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Cranberry Orange Cake with Cream Cheese Buttercream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 120 reviews
  • Author: Mia
  • Prep Time: 2 hours
  • Cook Time: 30 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This luscious Cranberry Orange Cake features moist layers infused with fresh orange zest and juice, studded with tart cranberries for a perfect balance of sweet and tangy flavors. Topped with a rich, creamy orange-scented cream cheese buttercream and garnished with fresh cranberries, orange slices, and thyme sprigs, this cake is an elegant dessert ideal for festive occasions or whenever you want a bright, flavorful 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 cups 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 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 garnish)
  • Orange slices (optional, for garnish)
  • Thyme sprigs (optional, for garnish)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch cake rounds, then line them with parchment paper for easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set this mixture aside.
  3. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, cream the unsalted butter and orange zest together until smooth. Gradually add the granulated sugar and beat on medium-high speed for about 3 minutes until the mixture is pale and fluffy.
  4. Add Eggs and Vanilla: Reduce the mixer speed and add eggs one at a time, making sure each egg is fully incorporated before adding the next. Then mix in the vanilla extract.
  5. Alternate Dry and Wet Ingredients: While on low speed, add the flour mixture alternating with the milk and orange juice, starting and ending with the flour mixture. This means adding the flour mixture in three additions and the wet mixture (milk and orange juice combined) in two additions. Make sure each addition is fully incorporated before the next.
  6. Fold in Cranberries: Toss the cranberries with 1 tablespoon of flour to prevent them from sinking, then gently fold them into the cake batter to evenly distribute without breaking the berries.
  7. Divide Batter and Bake: Evenly spread the batter among the prepared pans and smooth the tops. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
  8. Cool Cakes: Remove cakes from the oven and set them on wire racks to cool for 10 minutes in the pans. Then carefully turn the cakes out onto wire racks to cool completely.
  9. Make Cream Cheese Buttercream: Beat the butter and orange zest together until smooth. Add the softened cream cheese and continue beating until fully combined and smooth.
  10. Add Powdered Sugar and Vanilla: Gradually add the powdered sugar, about 1/2 cup at a time, mixing well after each addition. Add the vanilla extract, then beat the frosting on medium-high speed for 5 minutes until fluffy. Reduce speed to low and beat for an additional 2 minutes to smooth out any lumps.
  11. Assemble the Cake: Place one cake layer on a serving plate or cake stand. Spread approximately 1 cup of buttercream evenly over the top. Repeat with the remaining layers. Apply a thin crumb coat over the entire cake, then chill for 20 minutes to set the crumb coat.
  12. Final Frosting and Decoration: Frost the top and sides of the cake with the remaining buttercream, creating swirls with a large offset spatula for texture. Decorate the top with a crown of fresh cranberries, orange slices, and thyme sprigs if desired for an elegant finish.

Notes

  • Coating the cranberries with flour helps them stay suspended in the batter and prevents sinking during baking.
  • Using room temperature ingredients (butter, eggs, milk) helps ensure an even batter and better cake texture.
  • You can substitute fresh cranberries with frozen cranberries but toss them in flour before folding in without thawing.
  • Allow the cake layers to cool completely before frosting to prevent the buttercream from melting.
  • The orange zest in both the cake and frosting adds a bright citrus aroma that complements the tartness of the cranberries perfectly.
  • Store leftover cake covered in the refrigerator for up to 3 days to maintain freshness.

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 450
  • Sugar: 38g
  • Sodium: 210mg
  • Fat: 25g
  • Saturated Fat: 14g
  • Unsaturated Fat: 10g
  • Trans Fat: 0.5g
  • Carbohydrates: 52g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 85mg

Find it online: https://mealsbymia.com/cranberry-orange-cake-with-cream-cheese-buttercream-recipe/