Ingredients
Scale
- 2 cups sugar
- 3 large eggs
- 1 cup sour cream
- ⅓ cup fresh orange juice
- 3 tablespoons orange zest
- 3 cups cake flour
- 1 cup sliced cranberries (fresh or frozen)
- For the frosting: 3 sticks unsalted butter, softened
- 16 oz cream cheese, full fat recommended
- 7 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F and grease three 8×2 inch round cake pans.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt; set aside.
- In another bowl, combine sour cream, orange juice, orange zest, vanilla extract, and orange extract.
- Cream the softened butter until smooth; gradually add sugar and mix until light and fluffy.
- Add eggs one at a time until fully incorporated; alternate mixing in dry ingredients and wet mixture until just combined.
- Gently fold in sliced cranberries before dividing batter among the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool cakes before frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 380
- Sugar: 42g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 80mg