Cranberry Orange Cake

Prep Time 45

Cook Time 20

Immerse yourself in the captivating realm of our Cranberry Orange Cake, a treat where the refreshing essence of grated orange peel meets the tangy burst of cranberries creating a symphony of flavors. Each layer of this cake is soft and moist showcasing the combination of sour cream and whole milk in the batter. As you cut into the velvety frosting a fusion of cream cheese and butter, with a touch of vanilla you'll discover the vibrant cranberries sprinkled throughout bringing moments of sweetness. This cake is more than a dessert; it's an exploration of texture and taste that will take the stage at your joyful gatherings or serve as a luxurious indulgence, for those special moments.

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Servings

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

If you're a fan of the flavors found in our Cranberry Orange Cake but require a gluten-free option don't worry! You can still savor this dessert with a modification. Just substitute the all-purpose flour with a quality gluten-free all-purpose flour blend. Look for a blend that can be used as a 1:1 substitute to ensure your cake maintains its texture.

Here's a helpful tip: Gluten-free flours sometimes result in denser cakes. To counter this consider adding a 1/4 teaspoon of baking powder to the recipe to help the cake rise effectively. Additionally be careful when folding in the whipped egg whites. They play a role, in keeping the cake light and fluffy.

Keep in mind that each gluten-free flour blend has its composition so the final texture may vary slightly from the original recipe.

Audrey