Cranberry Orange Cake – Welcome to our “Cranberry Orange Cake” recipe, where tangy cranberries and zesty oranges come together in harmony. This delightful dessert is perfect, for any occasion combining the essence of vanilla with the exhilarating tartness of cranberries all wrapped up in a fluffy cake. It features cranberries, a touch of orange zest and a luscious creamy frosting that will undoubtedly leave you craving for more. Whether it’s a family gathering or an elegant dinner party this cake is sure to impress.
I’ll forever cherish the first memory of baking my Cranberry Orange Cake. It was on a chilly winter evening when I wanted to surprise my family with something special. The enchanting aroma of oranges and cranberries wafted through our home setting the stage for a festive atmosphere. When my husband and kids took their bite their eyes sparkled with delight. Since then it has become an all-time favorite in our household—frequently requested for birthdays and cherished holidays. It’s not merely a cake; it’s a bundle of happiness that brings back heartwarming memories.
What makes this Cranberry Orange Cake truly special?
What sets this Cranberry Orange Cake apart is its balance between tanginess and sweetness—a unique and festive flavor experience that adapts effortlessly to any occasion. The use of cranberries, alongside the hint of orange zest creates an exquisite contrast while ensuring each mouthful brings sheer joy with its soft and fluffy texture. Perfect, for a variety of events this recipe offers the flexibility to adjust the cranberry and orange zest quantities according to preferences. Whether it’s serving as a centerpiece for occasions or a delightful indulgence during family get-togethers this versatile cake is sure to become a beloved addition, to any home cook repertoire.
What You Need To Make This Cranberry Orange Cake Recipe?
Eggs: Here we separated them. Yolks, for richness and whites for fluffiness. It’s like witnessing a bit of kitchen magic when the egg whites transform into peaks!
Butter: We always go for butter like a canvas that allows us to control the level of saltiness in our cake.
Flour: Let me share a trick from my kitchen to yours. Lightly dusting flour on the cranberries prevents them from hiding at the bottom of your cake.
Sugar: The unsung hero that brings all the ingredients together in harmony.
Orange Zest: This is where the zing comes in! Using zest makes all the difference infusing each slice with a burst of sunshine.
Cranberries: These tart little gems are what gives this cake its character. Fresh cranberries add a pop of color and a tangy twist that beautifully complements the sweetness of the cake.
Sour Cream: Ah this is my ingredient for ensuring a moist cake. It adds an amount of subtle tanginess to balance out the sweetness.
Milk: It’s all about achieving that texture in our cake. Whether you prefer milk or 2% it’s, like giving an embrace to our flour and eggs bringing them together harmoniously.
Vanilla Extract: Adding a hint of vanilla is akin, to the touch in a symphony beautifully enhancing the overall flavors.
Cream Cheese: When it comes to frosting it’s not, about sweetness. Cream cheese brings a tangy element that perfectly complements the citrus undertones.
Steps To Make Cranberry Orange Cake:
Cake Recipe:
Step 1: Preheat your oven to 325°F (163°C). Prepare your 9-inch cake pans by greasing them with baking spray.
Step 2: Start by separating the egg yolks and whites. Remember, if the eggs are cold it’s easier to separate them but when whipping them they should be, at room temperature.
Step 3: In a mixing bowl beat the butter until it becomes wonderfully fluffy. Then add in the oil. Gradually incorporate the sugar into the mixture until it is well combined. After that add the egg yolks one at a time making sure to mix after each addition.
Step 4: In a bowl sift together the flour, cornstarch baking powder, baking soda and salt.
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Step 5: Combine the vanilla extract, milk, sour cream and orange zest in another bowl.
Step 6: Now comes the alternating part! Add portions of both wet ingredients to the butter mixture. End with dry adding ingredients. Mix until everything is just right.
Step 7: Whip up those egg whites until they form peaks. This will make your cake fluffy! Gently fold them into your batter.
Step 8: To prevent sinking during baking; coat cranberries, with flour. A trick. Then gently fold them into your batter.
Step 9: Divide your batter evenly among the cake pans. Bake for 20 to 25 minutes.
Step 10: The cake is considered cooked when a tester inserted into it comes out clean. Allow the cakes to cool down completely.
For the frosting:
Step 11: Combine the butter and cream cheese beating them together until smooth. Incorporate the orange zest and vanilla extract.
Step 12: Gradually add the sugar starting with 4 cups, followed by the orange juice. Adjust the thickness of the frosting by adding sugar or juice as necessary. Finally sprinkle in a pinch of salt.
To assemble:
Step 13: Spread an amount of frosting between each layer of cake. Cover both the top and sides, with it. If you like you can decorate with sugared cranberries and slices of orange. Get ready to indulge in this combination of citrus flavors and cranberry infusion!
Tip:
In this Cranberry Orange Cake, the cranberries are the star, but they can be a bit tricky. My pro tip is about ensuring these tart beauties distribute evenly throughout the cake, giving you that perfect balance of tangy cranberry in every bite. Here’s the trick: after coating your cranberries in flour, briefly pulse them in a food processor or chop them coarsely. This does two things:
- Size Matters: By breaking down the cranberries to smaller pieces, you prevent them from sinking to the bottom of the cake. This way, you get an even distribution of cranberries in each slice.
- Flavor Burst: Smaller pieces mean more cranberry surface area throughout the cake, enhancing that delightful tartness in every bite, beautifully contrasting with the sweet, citrus-infused batter.
Remember, it’s about finding that sweet spot – you want the cranberries to be smaller, but not puréed. This little adjustment can make a big difference in the texture and flavor of your cake, making it a delightful experience for everyone who tries a slice!
Frequently Asked Questions:
Can I use frozen cranberries instead of fresh?
Sure you can definitely use frozen cranberries instead of fresh ones. Just remember to thaw. Dry them thoroughly before using them.
Can this cake be made ahead of time?
Yes you can make the cake ahead of time. Simply bake the cake layers a day before and keep them wrapped at room temperature.
What’s the best way to store leftovers?
To store any leftovers it’s best to use an airtight container and keep them in the refrigerator, for, up to 3 days.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cranberry Orange Cake
Ingredients
Cake:
- 4 eggs separated
- 1/2 c unsalted butter softened
- 1/2 c canola or vegetable oil
- 2 1/4 c sugar
- 2 1/4 c all-purpose flour
- 2 tablespoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoon vanilla extract
- 1 c whole milk 2% is fine as well
- 1/2 c sour cream
- 1 tablespoon orange zest
- 1 1/2 c cranberries fresh (plus 1 tablespoon flour)
Frosting:
- 1 c unsalted butter softened
- 4 ounces cream cheese softened
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 2-3 tablespoon orange juice fresh squeezed preferably
- 4-5 c powdered sugar
- salt to taste
Topping (Optional):
- Cranberries sugared would work as well!
- Orange Slices
Instructions
Cake Preparation:
- Start by preheating your oven to 325°F (163°C) and greasing three 9-inch round cake pans.
- Next separate the egg yolks, from the whites. Allow the whites to come to room temperature for 30 minutes.
- In a mixing bowl beat the butter until it becomes fluffy then incorporate the oil. Gradually add sugar. Then the egg yolks, making sure to beat everything
- Combine and sift together the flour, cornstarch, baking powder, baking soda and salt.
- In a bowl mix together vanilla extract, milk, sour cream and orange zest.
- Now it's time to alternate adding the dry ingredients and wet ingredients to the butter mixture. Begin with dry ingredients. End with dry ingredients as well.
- Whip the egg whites until they form peaks and gently fold them into your batter.
- Take some flour-coated cranberries. Carefully fold them into your batter well.
- Divide your batter equally among the pans. Bake for around 20 to 25 minutes. Once baked through allow them to cool completely before proceeding
Frosting:
- Begin by beating butter and cream cheese until well combined. Add orange zest and vanilla extract for added flavor.
- Gradually incorporate sugar into this mixture followed by orange juice until you reach your desired consistency. Don't forget a pinch of salt for balance!
Assembly:
- Place one cake layer onto a stand or plate of your choice. Spread an amount of frosting on top of this layer. Repeat this process with each remaining layer of cake.
- Finally cover both the surface well as sides of the entire cake, with frosting in an even manner.
- If you'd like you can add some cranberries and slices of orange, as decorations.
- I hope you enjoy your Cranberry Orange Cake!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
