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Cranberry Orange Cake

Cranberry Orange Cake
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Indulge in the delightful flavors of our moist Cranberry Orange Cake, a perfect dessert for any gathering. This cake features a vibrant cranberry filling surrounded by layers of fluffy cake, all topped with creamy orange frosting. Its refreshing combination of tart cranberries and sweet oranges creates a harmonious balance that will impress your guests. Ideal for birthdays, holidays, or simply as a treat to brighten your day, this cake is not only delicious but also visually stunning—making it the centerpiece of any dessert table. With easy-to-follow instructions, bakers of all skill levels can create this showstopper with confidence.

Ingredients

Scale
  • 2 sticks unsalted butter, slightly softened (226g)
  • 2 cups sugar (400g)
  • 3 large eggs, room temperature
  • 1 cup sour cream (242g)
  • ⅓ cup juice from approx. one medium-sized orange
  • 3 Tablespoons orange zest
  • 1 teaspoon vanilla extract (4g)
  • 1 Tablespoon orange extract (10g)
  • 3 cups cake flour (342g)
  • 1 ½ teaspoons baking powder (7g)
  • ½ teaspoon baking soda (3g)
  • ½ teaspoon salt (3g)
  • 1 cup cranberries, sliced into pieces (90g)
  • 1 ½ cup fresh or frozen cranberries (180g)
  • ¾ cup sugar (150g)
  • ¾ cup water (180g)
  • 3 sticks unsalted butter, softened (339g)
  • 16 oz cream cheese (452g)
  • 1 teaspoon vanilla extract (4g)
  • 1 teaspoon orange extract (4g)
  • ½ teaspoon salt (2g)
  • 7 cups Confectioners sugar (805g)

Instructions

  1. Preheat the oven to 350 degrees F. Grease and flour three 8×2 inch round cake pans.
  2. Chop the cranberries into small pieces. Place them in a strainer to rinse away most seeds. Gently pat dry.
  3. In a medium-sized bowl, add the cake flour, baking powder, baking soda, and salt. Whisk to blend; set aside.
  4. In another bowl or measuring cup, combine the sour cream, orange juice, orange zest, vanilla extract, and orange extract. Blend with a fork; set aside.
  5. In the bowl of your mixer, mix softened butter until smooth. Gradually add sugar and mix on medium speed for 3 to 5 minutes until lightened in color and fluffy.
  6. Add eggs one at a time while mixing until the yellow of the yolk disappears.
  7. With the mixer on low speed, add flour mixture and sour cream mixture alternately—beginning and ending with flour mixture. Mix just until combined.
  8. Gently stir in sliced cranberries. Divide batter between three pans smoothing tops with a spatula.
  9. Bake at 350 degrees for about 25 to 30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Start checking around the 25-minute mark.
  10. Let cakes cool for about 5 to 10 minutes before turning out onto racks.

Nutrition

Find it online: https://cookingwithmia.com/cranberry-orange-cake/

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