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Cranberry Orange Cake with Cream Cheese Frosting Recipe

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★★★★★

4.7 from 75 reviews

This cranberry orange cake is a delightful and moist layered dessert perfect for celebrations or a festive treat. Featuring fresh cranberries folded into a fluffy, tender cake infused with bright orange zest and a rich cream cheese frosting flavored with orange juice and zest, this recipe balances tartness and sweetness beautifully. The layers are lightened with whipped egg whites, ensuring an airy texture, while the butter and sour cream add moistness and depth of flavor.

Ingredients

Scale

Cake

  • 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)

Frosting

  • 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

Toppings (optional)

  • Sugared cranberries
  • Orange slices

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 325°F (163°C) and grease three 9-inch round cake pans with baking spray to prevent sticking. Set them aside.
  2. Separate Eggs: Separate the egg yolks from the whites. Let the egg whites sit at room temperature for 30 minutes to ensure they whip up better later. Keep the yolks for the batter.
  3. Cream Butter and Sugar: Using a mixer, beat the 1/2 cup softened butter until fluffy, about 1 minute. Add the oil and blend well. Gradually add sugar, 1 cup at a time, mixing thoroughly each time until well combined. Then add egg yolks one at a time, beating after each addition.
  4. Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set this mixture aside.
  5. Combine Wet Ingredients: In another bowl, mix vanilla extract, milk, sour cream, and orange zest until well combined.
  6. Incorporate Dry and Wet Ingredients: Alternately add the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing.
  7. Beat Egg Whites: Beat the room temperature egg whites until stiff peaks form, which should take about 1-2 minutes. Then gently fold the whipped egg whites into the batter to keep it light and airy.
  8. Prepare Cranberries: Toss the 1 1/2 cups fresh cranberries with 1 tablespoon of flour to prevent them from sinking. Gently fold the cranberries into the batter.
  9. Divide and Bake: Evenly divide the batter among the three prepared cake pans. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely on wire racks before frosting.
  10. Make Frosting: Beat together the 1 cup softened butter and 4 oz softened cream cheese until smooth, about 1-2 minutes. Add in the orange zest and vanilla extract, mixing until combined. Gradually add powdered sugar, starting with 4 cups, mixing well after each addition. Scrape down the bowl when needed. Add orange juice 1 tablespoon at a time (start with 2 tablespoons) until the desired frosting consistency is reached. Adjust by adding the last cup of powdered sugar if too thin, or the last tablespoon of orange juice if too thick. Finish by adding a pinch of salt to balance sweetness.
  11. Assemble Cake: Place one cake layer on a cake stand or serving plate. Spread about 1/2 cup of frosting evenly over the top, extending to the edges. Repeat with the second layer. Place the third layer on top and cover the entire cake with the remaining frosting, smoothing it on the top and sides.
  12. Decorate and Serve: Garnish with sugared cranberries and orange slices if desired for a festive touch. Slice, serve, and enjoy your cranberry orange cake!

Notes

  • Egg whites should be at room temperature for best volume when whipped.
  • Tossing cranberries in flour prevents them from sinking to the bottom of the cake batter.
  • If fresh cranberries aren’t available, sugared or frozen cranberries can be used as a substitute.
  • Adjust frosting consistency with powdered sugar or orange juice depending on desired thickness.
  • Allow the cakes to cool completely before frosting to avoid melting the frosting.

Keywords: cranberry orange cake, layered cake, cream cheese frosting, holiday cake, citrus cake, festive dessert

Find it online: https://victoriablair.com/cranberry-orange-cake-with-cream-cheese-frosting-recipe/