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Cranberry Orange Cake

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Indulge in the delightful flavors of our Cranberry Orange Cake, a perfect blend of tart cranberries and zesty oranges that creates a moist and fluffy dessert. This cake is ideal for any celebration, from festive gatherings to casual family get-togethers. With its vibrant colors and rich taste, it’s sure to impress guests of all ages. Topped with a velvety cream cheese frosting and infused with citrus goodness, this cake is not only delicious but visually stunning. Easy to prepare, even novice bakers can master this crowd-pleaser without stress.

Ingredients

Scale
  • 2 sticks unsalted butter, slightly softened (226g)
  • 2 cups sugar (400g)
  • 3 large eggs, room temperature
  • 1 cup sour cream (242g)
  • ⅓ cup juice from approx. one medium sized orange
  • 3 Tablespoons Orange Zest
  • 3 cups cake flour (plain in the UK) (342g)
  • 1 ½ teaspoons baking powder (7g)
  • ½ teaspoon baking soda (3g)
  • ½ teaspoon salt (3g)
  • 1 cup cranberries, sliced into pieces (90g)
  • 1 ½ cup fresh or frozen cranberries (180g)
  • ¾ cup sugar (150g)
  • ¾ cup water (180g)
  • 3 sticks unsalted butter, softened (339g)
  • 16 oz cream cheese (total weight 452g)
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange extract
  • ½ teaspoon salt (2g)
  • 7 cups Confectioners sugar (805g)

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour three 8×2 inch round cake pans to prevent sticking.
  2. Chop the cranberries into small pieces. Place them in a strainer and rinse them gently to wash away most seeds. Pat dry with paper towels.
  3. In a medium-sized bowl, add the cake flour, baking powder, baking soda, and salt. Whisk these ingredients together until well combined.
  4. In another bowl or measuring cup, mix together sour cream, orange juice, orange zest, vanilla extract, and orange extract using a fork until blended.
  5. In your stand mixer bowl, mix softened butter until smooth. Gradually add sugar while mixing on medium speed for about 3-5 minutes until lightened in color and fluffy.
  6. Add eggs one at a time, mixing until fully incorporated.
  7. With the mixer on low speed, alternate adding the flour mixture and sour cream mixture to your butter mixture. Start with flour and end with flour—mix just until combined.
  8. Gently stir in sliced cranberries into your cake batter. Divide equally between prepared pans smoothing tops as needed.
  9. Bake at 350 degrees F for about 25-30 minutes or until a toothpick inserted comes out clean or with just a few crumbs attached. Let cakes cool for about 5-10 minutes before turning out onto cooling racks.

Nutrition

Find it online: https://happycookingtime.com/cranberry-orange-cake/