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Cranberry Orange Cake with Cream Cheese Frosting Recipe

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4 from 39 reviews

  • Author: Amina
  • Total Time: 1 hour 27 minutes
  • Yield: 12 servings

Description

This Cranberry Orange Cake is a vibrant and festive layered dessert perfect for celebrations and holiday gatherings. Featuring moist orange-flavored cake layers, a tangy and sweet cranberry filling, and a luscious orange cream cheese frosting, it offers a delightful balance of citrus brightness and berry tartness. The cake is baked in multiple round pans for elegant layering, then assembled with a rich cranberry jam and finished with a semi-naked frosting style for a stunning presentation.

Ingredients

Cake

  • 6 Tablespoons unsalted butter (softened)
  • 2 cups granulated sugar
  • ⅔ cup neutral cooking oil (avocado, canola, or vegetable oil)
  • 1 Tablespoon orange zest
  • 2 teaspoons vanilla extract
  • 2 ¾ cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk (room temperature preferred)
  • 6 large egg whites (room temperature preferred)
  • ⅔ cup granulated sugar

Cranberry Filling

  • 3 Tablespoons brown sugar (firmly packed)
  • ½ cup orange juice
  • ¼ cup water
  • 2 cups fresh or frozen cranberries (rinsed)

Frosting

  • 8 oz brick style cream cheese (softened)
  • ½ cup salted butter (softened)
  • 2 Tablespoons orange zest
  • 5 cups powdered sugar
  • 1 Tablespoon orange juice
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Lightly grease and flour four 8-inch round cake pans and line the bottoms with parchment paper. Set aside to use later.
  2. Beat Butter: In a large mixing bowl or stand mixer with a paddle attachment, beat the softened butter until it’s light and creamy, creating a smooth base for the cake batter.
  3. Combine Wet Ingredients: Add in the granulated sugar, neutral oil, and orange zest to the butter. Beat until the mixture is well combined and fluffy, then stir in the vanilla extract for flavor.
  4. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt thoroughly, ensuring even distribution of the leavening agents.
  5. Incorporate Dry and Wet Ingredients: Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour. Add the flour in four parts and the buttermilk in three, stirring gently after each addition until just combined to avoid overmixing.
  6. Whip Egg Whites: Using a clean, dry, grease-free bowl, beat the egg whites on low speed until foamy. Gradually increase the mixer speed to high and continue beating until stiff peaks form, meaning the whites are thick, opaque, and hold their shape.
  7. Fold Egg Whites: Gently fold the whipped egg whites into the cake batter using a spatula. Combine carefully to retain the volume without any streaks remaining.
  8. Divide and Bake: Evenly divide the cake batter among the prepared pans. Bake two pans at a time in the preheated oven for 20–24 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool Cakes: Let the cakes cool in the pans for 10 minutes. Run a knife around the edges, then invert each cake onto a cooling rack and allow them to cool completely before assembling.
  10. Make Cranberry Filling: In a medium saucepan, combine the brown sugar, granulated sugar, orange juice, and water over medium-low heat, stirring occasionally until the sugar dissolves.
  11. Cook Cranberries: Add the cranberries to the saucepan and bring to a boil. Reduce heat to a simmer and cook, stirring frequently, until the berries burst and the mixture thickens to a jam-like consistency, about 7–10 minutes.
  12. Blend Filling: Remove from heat and use an immersion blender to blend the cranberry mixture until smooth. Transfer to a heat-proof bowl and refrigerate to cool while preparing the frosting.
  13. Prepare Frosting: In a large mixing bowl, beat together softened cream cheese, softened salted butter, and orange zest until smooth and creamy.
  14. Incorporate Sugar and Flavor: Gradually add the powdered sugar, about 1 cup at a time, beating well and scraping the bowl to ensure even mixing. Then stir in the orange juice and vanilla extract until fully combined.
  15. Assemble Cake: Once cakes and filling are completely cooled, place the first cake layer on a cake platter. Using a piping bag fitted with an open tip (such as 1A), pipe a border of frosting around the inside edge to create a dam for the cranberry filling.
  16. Layer Filling and Cake: Fill the dam with one-third of the cranberry filling and spread evenly. Repeat with the next two cake layers and remaining cranberry filling.
  17. Top and Frost Cake: Place the final cake layer on top and cover the entire cake with the remaining frosting in a semi-naked style for a rustic look.
  18. Chill and Serve: Refrigerate the assembled cake for at least 30 minutes before slicing and serving. Decorate optionally with sugared cranberries for an elegant finish.

Notes

  • Ensure egg whites are whipped in a completely clean, grease-free bowl to achieve proper stiff peaks.
  • Room temperature ingredients, especially eggs and buttermilk, help create a smoother batter and better rise.
  • The cranberry filling thickens as it cools, so don’t overcook it during simmering.
  • Using a cake leveler can help create even cake layers if your oven bakes unevenly.
  • Chilling the cake before slicing helps the frosting set and keeps the layers intact.
  • Substitute fresh cranberries with frozen if out of season—just rinse before use.
  • Sugared cranberries make a beautiful and festive decorative topping.
  • Prep Time: 45 minutes
  • Cook Time: 42 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/cranberry-orange-cake-with-cream-cheese-frosting-recipe/