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Cranberry Orange Cake

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 pieces
Calories 350
A moist and flavorful cake combining tart cranberries with bright orange zest, perfect for festive occasions or a delightful treat.

Ingredients

Butter

  • 226 g unsalted butter, slightly softened
  • 400 g sugar
  • 3 large eggs (room temperature)
  • 242 g sour cream
  • 80 ml orange juice (from approx. one medium orange)
  • 17 g orange zest (from 2-3 oranges)
  • 4 g vanilla extract
  • 10 g orange extract (see notes)
  • 342 g cake flour (plain in the UK; see substitution if unavailable)
  • 7 g baking powder
  • 3 g baking soda
  • 3 g salt
  • 90 g cranberries, sliced (fresh or frozen)

Optional coloring gel

  • 180 g cranberries (fresh or frozen)
  • 150 g sugar
  • 180 g water

Cream Cheese Frosting

  • 452 g cream cheese (full fat recommended)
  • 4 g vanilla extract
  • 4 g orange extract
  • 2 g salt
  • 805 g confectioners sugar (adjust to taste)

Optional coloring gel

Instructions 

  • Preheat oven to 350°F (175°C). Grease and flour three 8-inch round pans.
  • Chop cranberries; rinse and pat dry. Mix flour, baking powder, baking soda, and salt. In another bowl, blend sour cream, orange juice, zest, vanilla, and orange extract.
  • Cream butter and sugar until fluffy. Add eggs one at a time. Alternately add dry and wet ingredients, then fold in cranberries. Divide batter into pans and bake 25-30 minutes.
  • Cool cakes 5-10 minutes, then turn out. Prepare frosting by beating cream cheese, vanilla, orange extract, salt, and confectioners sugar until smooth. Frost cooled cakes.

Notes

For best results, use full-fat cream cheese and fresh cranberries.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: cake, cranberry, Orange