Cranberry Orange Cake
The cranberry orange cake is a beautiful marriage of tart cranberries and zesty orange, creating a delightful burst of flavor with every bite. This cranberry orange cake is soft and moist, with a tender crumb that pairs perfectly with the velvety cream cheese buttercream. Ideal for holiday celebrations, brunch gatherings, or whenever you want to bring a touch of seasonal festivity to your table, this cranberry orange cake is sure to impress your guests with its vibrant flavors and stunning presentation.
Ingredients Overview
The key to this cake’s irresistible taste lies in the careful selection of ingredients that bring out the best of each flavor note. For the cake, unsalted butter provides a rich and tender base, while freshly grated orange zest infuses the batter with bright citrus notes. The granulated sugar helps balance the tartness of the cranberries, adding sweetness and moisture to the cake. Eggs at room temperature are essential for achieving a fluffy texture, while vanilla extract subtly enhances the overall flavor profile.
Flour, baking powder, and salt work together to create the perfect structure, ensuring the cake rises beautifully. Milk and freshly squeezed orange juice add a pleasant tang and keep the cake wonderfully moist. The cranberries, lightly dusted in flour, remain suspended in the batter, offering bursts of tartness in every bite. For the frosting, a combination of unsalted butter, full-fat cream cheese, and powdered sugar creates a smooth and luxurious buttercream, elevated by the addition of orange zest.
Choosing fresh cranberries is crucial; look for firm, plump berries with a vibrant red hue. Freshly squeezed orange juice from a large, juicy orange will provide a natural sweetness and depth that bottled juices cannot replicate. For the buttercream, using softened full-fat cream cheese ensures a rich, creamy consistency that’s perfect for spreading and piping.
Step-by-Step Instructions
To begin, preheat your oven to 350°F (175°C) and prepare three 8-inch cake pans by greasing, flouring, and lining them with parchment paper. This ensures easy removal of the cakes once baked. Whisk together the dry ingredients flour, baking powder, and salt in a medium bowl to evenly distribute the leavening agents.
In your stand mixer, cream the butter and orange zest until smooth, then add the sugar and beat until pale and fluffy. This step is essential for incorporating air into the batter, which contributes to the cake’s light texture. Add the eggs one at a time, mixing thoroughly after each addition, followed by the vanilla extract. Alternately add the flour mixture with the milk and orange juice, starting and ending with the flour to maintain the batter’s structure. Finally, gently fold in the flour-dusted cranberries.
Divide the batter evenly among the prepared pans, smoothing the tops for even baking. Bake for 25-30 minutes or until a toothpick inserted into the center comes out mostly clean. Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely, ensuring a firm foundation for your frosting.
For the buttercream, beat the butter and orange zest until creamy, then add the softened cream cheese, mixing until smooth. Gradually incorporate the powdered sugar in small batches to avoid lumps, and add the vanilla extract for a final touch of flavor. Beating the mixture on medium-high will achieve a fluffy texture, while a final slow beat helps remove any air bubbles for a silky finish.
Assemble the cranberry orange cake by placing the first layer on your serving plate, topping it with about a cup of buttercream. Repeat with the remaining layers, applying a thin crumb coat around the sides and top to seal in any stray crumbs. Chill the cake for about 20 minutes to firm up the frosting, then finish by applying the remaining buttercream with an offset spatula, creating swirls for an elegant touch.
Recipe Tips
- Measure flour accurately by spooning it into your measuring cup and leveling it off to prevent a dense texture.
- To prevent cranberries from sinking, toss them in flour before folding into the batter.
- Baking times may vary based on your oven; check for doneness by inserting a toothpick.
- Ensure your buttercream is lump-free by beating it thoroughly after adding the cream cheese.
Decorating Ideas
To elevate the visual appeal, consider topping the cake with a crown of fresh cranberries, which add a lovely contrast against the creamy frosting. Orange slices provide a pop of color and hint at the cake’s citrusy flavor, while thyme sprigs add an elegant, aromatic touch. For added glamour, dust the cranberries lightly with sugar or use edible glitter for a festive sparkle. Use a large offset spatula to create smooth, professional-looking swirls in the frosting that catch the light beautifully.
What to Serve With This Cranberry Orange Cake Recipe
Pair this cake with a warm cup of spiced tea, aromatic coffee, or even a glass of sparkling wine for a sophisticated touch. The zesty flavors complement fresh fruit beautifully, making a simple fruit salad a delightful side. If serving at a brunch or holiday gathering, consider offering a light dessert wine that enhances the citrus notes of the cake. This cranberry orange cake also serves as a striking centerpiece, especially when adorned with seasonal garnishes, perfect for impressing guests at any event.
Frequently Asked Questions
- Can I use frozen cranberries instead of fresh? Yes, frozen cranberries can be used, but do not thaw them before adding to the batter to prevent excess moisture.
- How do I store the cake, and how long does it stay fresh? Store the cake in an airtight container in the refrigerator for up to five days. Let it come to room temperature before serving for the best texture.
- Can this cake be made ahead of time or frozen for later? Yes, you can bake the layers ahead and freeze them, wrapped tightly in plastic wrap, for up to three months. Thaw overnight in the fridge before frosting.
- What can I use as a substitute for cream cheese in the buttercream? For a lighter option, mascarpone cheese can be used, though it will yield a slightly different flavor profile.
Final Thoughts
This cranberry orange cake is a must-try for anyone who loves the bright, bold flavors of citrus combined with the tartness of cranberries. It’s a cake that not only tastes incredible but looks stunning on any dessert table. Whether you’re making it for a special celebration or just because, this cranberry orange cake is sure to be a crowd-pleaser. Share your creations and let the flavors of this beautiful cake inspire your own delicious moments!
Cranberry Orange Cake
Ingredients
Cranberry Orange Cake:
- 3/4 cup unsalted butter softened to room temperature
- 1 tablespoon orange zest from one large orange
- 1 1/2 cups granulated sugar
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk room temperature
- 1/2 cup freshly squeezed orange juice from one large orange
- 1 cup cranberries heaping, tossed in 1 tablespoon of flour
Cream Cheese Buttercream:
- 2 cups unsalted butter room temperature
- 8 ounces full-fat cream cheese softened
- 1 tablespoon orange zest
- 5 cups powdered sugar
- 1 teaspoon vanilla extract
Assembly:
- Fresh cranberries
- Orange slices optional
- Thyme sprigs optional
Instructions
Cranberry Orange Cake:
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line each with parchment paper.
- In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the softened butter and orange zest until creamy. Add the sugar and mix on medium-high speed until the mixture is light and fluffy, about 3 minutes.
- Reduce the speed to low, adding the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- With the mixer on low speed, alternate adding the dry flour mixture with the milk and orange juice, starting and ending with the dry ingredients. Add the flour mixture in three parts and the milk and orange juice in two parts, mixing until just combined after each addition.
- Gently fold the floured cranberries into the batter until evenly distributed.
- Divide the batter evenly among the prepared cake pans, smoothing the tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out mostly clean. Allow the cakes to cool in the pans on a wire rack for 10 minutes before turning them out onto the rack to cool completely.
Cream Cheese Buttercream:
- In a large bowl, beat the butter and orange zest together until creamy. Add the softened cream cheese and beat until smooth and fully combined.
- Gradually add the powdered sugar, about 1/2 cup at a time, beating on medium-high speed until light and fluffy, approximately 5 minutes. Add the vanilla extract. Reduce the speed to low and continue beating for 2 minutes to achieve a silky texture.
Assembly:
- Place one layer of the cooled cake on a serving plate or cake stand. Spread about 1 cup of the cream cheese buttercream over the top. Repeat with the remaining cake layers, then apply a thin layer of frosting around the sides and top to create a crumb coat. Chill the cake for about 20 minutes to set.
- After chilling, frost the top and sides of the cake with the remaining buttercream, using a large offset spatula to create a swirl pattern.
- Garnish the cake with a crown of fresh cranberries on top, and add orange slices and thyme sprigs if desired for a festive touch.