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Cranberry Orange Cake

Cranberry Orange Cake
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Indulge in the delightful layers of our Cranberry Orange Cake, a perfect blend of tart cranberries and zesty oranges. This moist cake is complemented by a rich orange cream cheese frosting, making it an ideal dessert for any occasion—be it a festive celebration or a casual afternoon treat. Each bite brings a refreshing burst of flavor that will impress your family and friends. Simple to prepare, this recipe is perfect for both novice bakers and seasoned pros alike. Elevate your dessert game with this crowd-pleaser!

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 (total weight 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. Rinse them in a strainer to wash 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 and set aside.
  4. In another bowl or measuring cup, blend together sour cream, orange juice, orange zest, vanilla extract, and orange extract using 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 about 3 to 5 minutes until lightened in color and fluffy.
  6. Add eggs one at a time while mixing until the yellow yolk disappears.
  7. With the mixer on low speed, alternate adding the flour mixture with the sour cream mixture. Start and end with the flour mixture—mix just until combined.
  8. Gently stir in sliced cranberries. Divide batter evenly among three prepared pans and smooth tops with the back of a spoon.
  9. Bake at 350 degrees F for about 25 to 30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let cool for about 5 to 10 minutes before turning out onto wire racks.

Nutrition

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