Cranberry Orange Cake
Indulge in the vibrant flavors of our Cranberry Orange Cake, a delightful dessert that beautifully balances the tartness of fresh cranberries with the zesty brightness of oranges. This moist and fluffy cake is perfect for any occasion, from holiday gatherings to casual get-togethers. Topped with a luscious orange cream cheese frosting, it promises to be a showstopper on your dessert table. With simple ingredients and straightforward steps, even novice bakers can create this stunning cake that will impress family and friends alike.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- 1 teaspoon vanilla extract (4g)
- 1 Tablespoon orange extract (10g)
- 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 (either fresh or frozen) (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 (4g)
- 1 teaspoon orange extract (4g)
- ½ teaspoon salt (2g)
- 7 cups Confectioners sugar (adjust slightly up or down to your liking) (805g)
Instructions
- Preheat the oven to 350°F (175°C) and grease three 8-inch round cake pans.
- Chop cranberries and rinse them; pat dry.
- In a bowl, whisk together cake flour, baking powder, baking soda, and salt.
- In another bowl, mix sour cream, orange juice, orange zest, vanilla extract, and orange extract.
- Beat softened butter until smooth; gradually add sugar until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Alternate adding dry and wet mixtures to the butter mixture until just combined.
- Gently fold in chopped cranberries and divide batter among prepared pans.
- Bake for 25 to 30 minutes or until a toothpick comes out clean. Cool before serving.
Nutrition
- Serving Size: 1 slice/75g
- Calories: 320
- Sugar: 34g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
Find it online: https://teffrecipes.com/cranberry-orange-cake/