Cranberry Orange Cake
Loaded with fresh cranberries and packed with orange flavor, this Cranberry Orange Cake with cream cheese frosting is a hit for any occasion!
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Servings: 13
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.