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Cranberry Orange Cake

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Indulge in the delightful flavors of Cranberry Orange Cake, a perfect dessert for any occasion. This moist and zesty cake combines the tartness of cranberries with the bright citrus notes of fresh oranges, making it an irresistible treat. Topped with a creamy orange frosting and a luscious cranberry filling, this cake is not only delicious but also visually stunning.

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 (or zest from 2–3 oranges)
  • 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 (either fresh or frozen) (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°F (175°C) and grease three 8-inch round cake pans.
  2. In one bowl, whisk together cake flour, baking powder, baking soda, and salt; set aside.
  3. In another bowl, mix sour cream, orange juice, zest, vanilla extract, and orange extract; set aside.
  4. Cream softened butter until smooth, gradually adding sugar until fluffy. Add eggs one at a time.
  5. Alternately add the flour mixture and sour cream mixture to the butter mixture until just combined. Fold in cranberries.
  6. Divide batter among prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
  7. Cool in pans for 10 minutes before transferring to wire racks.

Nutrition

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