Cranberry Orange Cake
Loaded with fresh cranberries and packed with orange flavor, this Cranberry Orange Cake with cream cheese frosting is a hit for any occasion!
Servings 12
Calories 756kcal
Ingredients
Cranberry Orange Cake:
- 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
Cream Cheese Buttercream:
- 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
Assembly:
- fresh cranberries
- orange slices if desired
- thyme sprigs if desired
Instructions
Cranberry Orange Cake:
- Preheat oven to 350F. Grease and flour three 8" cake rounds and line with parchment.
- In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
- Using a stand mixer fitted with a paddle attachment, cream butter and orange zest until smooth. Add sugar and beat on med-high until pale and fluffy (approx 3mins).
- Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
- Alternate adding flour mixture with milk & orange juice, beginning and ending with flour (3 additions of flour and 2 of milk & orange juice). Fully incorporating after each addition.
- Toss cranberries in 1 Tbsp of flour. Gently fold cranberries into cake batter.
- Spread batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30mins or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on wire rack to cool for 10mins then turn out onto wire rack.
Cream Cheese Buttercream:
- Beat butter and orange zest until smooth. Add cream cheese and beat until smooth and combined.
- Slowly add in 5 cups powdered sugar (1/2 cup at a time). Add vanilla. Beat on med-high for 5mins. Reduce speed to low and beat for 2mins.
Assembly:
- Place one layer of cake on a cake stand or serving plate. Top with approximately 1 cup of buttercream. Repeat with remaining layers and crumb coat the cake. Chill for 20mins.
- Frost the top and sides of the cake with remaining frosting. Do a swirl on the sides and top using a large offset spatula.
- Do a crown of cranberries on top and add orange slices and thyme sprigs if desired.
Nutrition
Calories: 756kcal | Carbohydrates: 89g | Protein: 6g | Fat: 42g | Saturated Fat: 26g | Cholesterol: 160mg | Sodium: 189mg | Potassium: 234mg | Fiber: 1g | Sugar: 66g | Vitamin A: 1435IU | Vitamin C: 7.7mg | Calcium: 103mg | Iron: 1.7mg