Description
This Cranberry Orange Cake is a delightful combination of fresh cranberries and vibrant orange flavor, perfectly complemented by a rich, creamy cream cheese frosting. Ideal for festive occasions or any time you crave a tangy, sweet treat, this cake offers moist texture and a beautiful balance of tart and sweet.
Ingredients
Scale
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter (room temperature)
- 1 Tbsp orange zest (from one large orange)
- 1 1/2 cup granulated sugar
- 3 large eggs (room temperature)
- 1 tsp vanilla extract
- 3/4 cup milk (room temperature)
- 1/2 cup orange juice (fresh squeezed, from one large orange)
- 1 cup cranberries (coated in 1 Tbsp flour)
Frosting Ingredients
- 2 cups unsalted butter (room temperature)
- 1 Tbsp orange zest
- 8 oz cream cheese (full fat, softened)
- 5 cups powdered sugar
- 1 tsp vanilla extract
Garnish
- Fresh cranberries
- Orange slices (if desired)
- Thyme sprigs (if desired)
Instructions
- Prepare the Cranberries: Toss fresh cranberries with 1 tablespoon of flour to coat them evenly. This will prevent the berries from sinking to the bottom of the cake batter during baking.
- Mix Dry Ingredients: In a bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat 3/4 cup of room-temperature unsalted butter with granulated sugar and 1 tablespoon of orange zest until light and fluffy, about 3-5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine Wet and Dry Mixtures: Alternately add the dry ingredients and milk with orange juice to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined; avoid overmixing.
- Fold in Cranberries: Gently fold the floured cranberries into the batter, distributing them evenly.
- Prepare Baking Pan: Grease and flour a 9×13 inch baking pan to prevent sticking.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake in a preheated oven at 350°F (175°C) for 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool completely in the pan on a wire rack before frosting to prevent melting.
- Make the Frosting: In a large bowl, beat 2 cups of room-temperature unsalted butter with softened cream cheese until creamy and smooth. Add orange zest and vanilla extract, then gradually add powdered sugar, beating until fluffy and well combined.
- Frost the Cake: Spread the cream cheese frosting evenly over the cooled cake.
- Garnish and Serve: Decorate with fresh cranberries, orange slices, and thyme sprigs if desired. Slice and serve.
Notes
- Coating cranberries in flour prevents them from sinking in the cake batter.
- Use room temperature ingredients for better mixing and cake texture.
- Allow the cake to cool completely before frosting to avoid melting the frosting.
- Fresh orange zest enhances the citrus flavor in both cake and frosting.
- Store cake covered in the refrigerator and bring to room temperature before serving for the best taste.
Nutrition
- Serving Size: 1 slice
- Calories: 756 kcal
- Sugar: 66 g
- Sodium: 189 mg
- Fat: 42 g
- Saturated Fat: 26 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.4 g
- Carbohydrates: 89 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 160 mg
