Cranberry Orange Cake

This Cranberry Orange Cake is a delightful dessert that perfectly combines the sweet and tart flavors of cranberries with the bright zest of oranges. Whether you’re celebrating a special occasion or simply treating yourself, this cake impresses with its moist texture and vibrant frosting. It’s an ideal choice for gatherings, holidays, or anytime you crave a refreshing dessert.

Why You’ll Love This Recipe

• Delicious Flavor: The combination of cranberries and orange creates a unique taste that’s both sweet and tangy.
• Moist Texture: Using sour cream in the batter ensures that every slice is tender and moist.
• Versatile Occasion: Perfect for birthdays, holidays, or afternoon tea; this cake fits any event.
• Easy to Make: Simple steps make this recipe approachable for bakers of all levels.
• Stunning Presentation: With its vibrant colors and creamy frosting, this cake is as beautiful as it is delicious.

Tools and Preparation

To create your Cranberry Orange Cake, you’ll need a few essential tools. Gathering them beforehand will make your baking experience smooth and enjoyable.

Essential Tools and Equipment

• Stand mixer or hand mixer
• Mixing bowls
• Measuring cups and spoons
• Rubber spatula
• 3 (8×2 inch) round cake pans
• Cooling rack

Importance of Each Tool

• Stand mixer or hand mixer: Ensures consistent mixing for a light and fluffy batter.
• Mixing bowls: Allows for separate preparation of dry and wet ingredients, keeping things organized.
• Rubber spatula: Perfect for scraping down the sides of bowls to incorporate all ingredients evenly.

Ingredients

This moist, light Cranberry Orange Cake with cranberry filling and orange cream cheese frosting is sure to please a crowd!

For the Cake

• 2 sticks unsalted butter, slightly softened (226g)
• 2 cups sugar (400g)
• 3 large eggs, room temperature (If in a hurry, place the eggs in a bowl of warm water for five minutes.)
• 1 cup sour cream (242g)
• ⅓ cup juice from approx. one medium-sized orange
• 3 Tablespoons Orange Zest (or zest from 2-3 oranges)
• 1 teaspoon vanilla extract (4g)
• 1 Tablespoon orange extract (10g; see notes)
• 3 cups cake flour (plain in the UK) — if you do not have cake flour see substitution below (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)

For the Cranberry Filling

• 1 ½ cup fresh or frozen cranberries (180g)
• ¾ cup sugar (150g)
• ¾ cup water (180g)

For the Frosting

• 3 sticks unsalted butter, softened (339g)
• 16 oz cream cheese, full fat recommended (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)

How to Make Cranberry Orange Cake

Step 1: Preheat the Oven

Preheat the oven to 350 degrees F. Grease and flour three 8×2 inch round cake pans.

Step 2: Prepare Cranberries

Chop the cranberries into small pieces. Place sliced cranberries in a strainer and rinse them to wash away most seeds. Gently pat dry.

Step 3: Mix Dry Ingredients

In a medium-sized bowl, add the cake flour, baking powder, baking soda, and salt. Whisk to blend; set aside.

Step 4: Combine Wet Ingredients

In another bowl or measuring cup, add the sour cream, orange juice, orange zest, vanilla extract, and orange extract. Blend with a fork and set aside.

Step 5: Cream Butter and Sugar

In the bowl of your mixer, mix the softened butter until smooth. Gradually add the sugar and mix on medium speed for 3 to 5 minutes until it lightens in color and becomes fluffy.

Step 6: Add Eggs

Add eggs one at a time, mixing until each yolk disappears. If adding orange coloring to your batter, do so now.

Step 7: Combine Mixtures

With the mixer on low speed, alternate adding the flour mixture and sour cream mixture; begin and end with flour mixture—mix just until combined.

Step 8: Stir in Cranberries

Gently stir in sliced cranberries. Divide batter between pans smoothing tops with back of spoon.

Step 9: Bake

Bake at 350 degrees for 25 to 30 minutes or until toothpick inserted comes out clean or with few crumbs attached. Start checking at the 25-minute mark. Let cakes cool for 5 to 10 minutes before turning out onto cooling racks.

Step 10: Prepare for Serving

This recipe yields about seven cups of cake batter—enough for approximately two cakes or around twenty-eight cupcakes!

How to Serve Cranberry Orange Cake

Cranberry Orange Cake is a delightful dessert that can be enjoyed in various ways. Whether serving it at a gathering or enjoying a slice at home, these serving suggestions will enhance your experience.

With Fresh Fruits

• Sliced Oranges – Fresh orange slices complement the cake’s citrus notes beautifully.
• Berries – A mix of strawberries, blueberries, and raspberries adds color and freshness.

With Whipped Cream

• Homemade Whipped Cream – Light and fluffy whipped cream enhances the cake’s flavors without overpowering them.
• Flavored Whipped Cream – Try adding vanilla or a hint of orange zest for an extra twist.

As Part of a Dessert Platter

• Dessert Sampler – Serve slices alongside other desserts like brownies or cookies for variety.
• Cheese Plate – Pair with mild cheeses like cream cheese or mascarpone for a savory contrast.

With Ice Cream

• Vanilla Ice Cream – A classic pairing that balances the cake’s tangy sweetness.
• Orange Sorbet – For a refreshing twist, serve with a scoop of citrus sorbet.

How to Perfect Cranberry Orange Cake

To ensure your Cranberry Orange Cake comes out perfectly every time, keep these tips in mind:

• Use Room Temperature Ingredients – Ensures better mixing and texture.
• Measure Flour Accurately – Spoon flour into measuring cups instead of scooping for precise measurements.
• Don’t Overmix Batter – Mix just until combined to keep the cake light and fluffy.
• Check Oven Temperature – Use an oven thermometer to ensure accurate baking temperatures.
• Cool Cakes Completely – Allow cakes to cool fully before frosting to prevent melting the frosting.

Best Side Dishes for Cranberry Orange Cake

Cranberry Orange Cake pairs wonderfully with a variety of side dishes that can complement its flavors. Here are some great options:

1. Creamy Mashed Potatoes – Smooth potatoes provide a comforting side that balances sweetness.
2. Roasted Vegetables – Seasonal veggies add savory depth and color to your meal.
3. Green Salad – A light salad with vinaigrette contrasts nicely with the cake’s richness.
4. Stuffed Acorn Squash – Offers a hearty, sweet-savory flavor profile that pairs well with dessert.
5. Savory Cheese Biscuits – Flaky biscuits provide a delightful textural contrast.
6. Grilled Asparagus – The slight bitterness of asparagus complements the sweet cake beautifully.

Common Mistakes to Avoid

Making a delicious Cranberry Orange Cake can be tricky if you’re not careful. Here are some common mistakes to steer clear of.

• Skipping the room temperature eggs: Using cold eggs can lead to a dense cake. Always bring your eggs to room temperature for best results.
• Overmixing the batter: Mixing too much can make your cake tough. Mix just until combined after adding the dry ingredients.
• Ignoring baking times: Every oven is different, so start checking your cake a few minutes before the suggested time. This avoids overbaking.
• Not preparing your pans properly: Failing to grease and flour your pans can result in sticking. Always ensure your pans are well-prepped.
• Using stale ingredients: Old baking powder or soda won’t help your cake rise. Always check expiration dates for freshness.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Cranberry Orange Cake in an airtight container.
• It will stay fresh for up to 5 days in the refrigerator.

Freezing Cranberry Orange Cake

• Wrap the cake tightly in plastic wrap and then aluminum foil.
• It can be frozen for up to 3 months. Thaw in the refrigerator before serving.

Reheating Cranberry Orange Cake

• Oven: Preheat to 350°F and heat slices wrapped in foil for about 10-15 minutes.
• Microwave: Heat individual slices on medium power for 15-30 seconds, checking frequently.
• Stovetop: Place slices in a covered skillet over low heat for 5-10 minutes until warmed through.

Frequently Asked Questions

Here are some common questions about making and enjoying Cranberry Orange Cake.

How moist is Cranberry Orange Cake?

Cranberry Orange Cake is incredibly moist thanks to sour cream and butter, ensuring each bite is flavorful and tender.

Can I make this cake ahead of time?

Absolutely! You can bake it a day in advance. Just store it properly, and frost it closer to serving time for optimal freshness.

What can I use instead of orange extract?

If you don’t have orange extract, you can substitute with additional orange zest or even lemon extract for a unique twist.

Can I use frozen cranberries?

Yes, frozen cranberries work perfectly! Just chop them while still frozen to prevent them from getting mushy during mixing.

Is there a way to customize this recipe?

Feel free to add nuts or chocolate chips for added texture! You can also adjust the sweetness by altering the sugar amount in both the cake and frosting.

Final Thoughts

This Cranberry Orange Cake is not only moist and delicious but also highly versatile. You can customize it with various additions like nuts or chocolate, making it suitable for any occasion. We encourage you to try this delightful recipe and impress your friends and family!