Name: Cranberry Orange Cake with Cream Cheese Frosting Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 4 eggs, separated; 1/2 cup unsalted butter, softened; 1/2 cup canola or vegetable oil; 2 1/4 cups sugar; 2 1/4 cups all purpose flour; 2 Tbsp cornstarch; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 2 tsp vanilla extract; 1 cup whole milk (2% is fine as well); 1/2 cup sour cream; 1 Tbsp orange zest; 1 1/2 cups fresh cranberries (plus 1 Tbsp flour for tossing); 1 cup unsalted butter, softened; 4 oz cream cheese, softened; 1 Tbsp orange zest; 1 tsp vanilla extract; 2-3 Tbsp fresh squeezed orange juice; 4-5 cups powdered sugar; Pinch of salt, to taste; Sugared cranberries; Orange slices

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Introduction

Cranberry Orange Cake is a delightful blend of tart cranberries and bright citrus flavors wrapped in a moist, tender cake. This layered dessert is perfect for holiday gatherings or any special occasion where you want a show-stopping treat. With a creamy orange-infused frosting, it’s as beautiful as it is delicious.

A slice of a three-layer vanilla cake with visible bits of red cranberries mixed inside the light and fluffy cake layers, showing a soft crumb texture; the layers are separated and coated on the sides and top with smooth white buttercream frosting that looks creamy and thick, with a few whole red cranberries placed on the side of the frosting. The cake slice sits on a white plate with a thin blue rim, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 eggs, separated
1/2 cup unsalted butter, softened
1/2 cup canola or vegetable oil
2 1/4 cups sugar
2 1/4 cups all-purpose flour
2 Tbsp cornstarch
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp vanilla extract
1 cup whole milk (2% works fine)
1/2 cup sour cream
1 Tbsp orange zest
1 1/2 cups fresh cranberries (plus 1 Tbsp flour)
1 cup unsalted butter, softened (for frosting)
4 oz cream cheese, softened
1 Tbsp orange zest (for frosting)
1 tsp vanilla extract (for frosting)
2-3 Tbsp fresh-squeezed orange juice (preferably)
4-5 cups powdered sugar
Salt, to taste
Cranberries or sugared cranberries (for topping)
Orange slices (for topping)

Instructions

Step 1: Preheat the oven to 325°F (160°C). Grease three 9-inch round cake pans with baking spray and set aside.
Step 2: Separate the egg yolks from the whites. Let the egg whites stand at room temperature for 30 minutes to achieve better volume when whipped. Set aside.
Step 3: In a mixer, beat the softened butter until fluffy, about one minute. Add the oil and mix until combined. Gradually add sugar, one cup at a time, beating for about one minute after each addition. Add egg yolks one at a time, beating well after each addition.
Step 4: In a separate bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
Step 5: In another bowl, combine vanilla extract, milk, sour cream, and orange zest.
Step 6: Alternately add the dry ingredients and wet mixture to the butter mixture, starting and ending with the dry ingredients. Mix just until combined without overmixing.
Step 7: Beat the egg whites until stiff peaks form, about 1-2 minutes. Gently fold the egg whites into the batter until fully incorporated.
Step 8: Toss cranberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.
Step 9: Divide the batter evenly among the three prepared pans. Bake for 20-25 minutes or until a cake tester inserted into the center comes out clean. Let the cakes cool completely before frosting.
Step 10: For the frosting, beat butter and cream cheese together until smooth and creamy, about 1-2 minutes. Add orange zest and vanilla extract, mixing to combine.
Step 11: Gradually add powdered sugar, starting with 4 cups, beating well after each addition. Scrape the bowl as needed. Add orange juice one tablespoon at a time, beginning with 2 tablespoons.
Step 12: Adjust the consistency by adding more powdered sugar if too thin or more orange juice if too thick. Finish by adding a pinch of salt to balance sweetness.
Step 13: To assemble, place one cake layer on a plate or stand and spread about 1/2 cup of frosting evenly over the top. Repeat with the next layer. Place the final layer on top and frost the top and sides of the cake.
Step 14: Decorate with fresh or sugared cranberries and orange slices as desired. Serve and enjoy!

Tips & Variations

For an extra citrus punch, add a teaspoon of orange extract to both the batter and frosting.
Use fresh or frozen cranberries; if using frozen, don’t thaw before folding into batter to avoid bleeding color into the cake.
Substitute buttermilk for sour cream for a slightly tangier flavor.
To make mini cakes or cupcakes, reduce baking time accordingly and check with a tester early.
Chilling the frosting briefly before spreading can make it easier to work with.

Storage

Store the cake covered in the refrigerator for up to 4 days. Let it come to room temperature for about 30 minutes before serving for the best texture. Leftover cake can also be frozen for up to 2 months; wrap tightly in plastic wrap and foil. Thaw overnight in the fridge before serving.

How to Serve

A close-up view of a thick slice of layered cake on a white plate with a thin blue rim, resting on a white marbled surface. The cake has two visible light beige layers sprinkled with bright red cranberries inside, giving a textured look with red patches. Between and around the layers is a smooth, creamy, white frosting that slightly melts into the cake. The side of the slice is covered in the same white frosting, with a whole red cranberry placed near the bottom edge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute fresh cranberries with dried cranberries?

Dried cranberries can be used but will change the texture and moisture of the cake. If using dried, soak them briefly in warm water or orange juice to plump them before adding to the batter.

What can I use if I don’t have sour cream?

If you don’t have sour cream, plain Greek yogurt or buttermilk are good substitutes. They provide similar moisture and tanginess to the cake.