Cranberry Orange Cake

A Cozy Cranberry Orange Cake Recipe

There’s something undeniably special about the mix of bright, tangy cranberries and fresh, zesty oranges. This delightful pairing always reminds me of warm family gatherings during the Holidays, where laughter fills the air and the aroma of freshly baked treats dances around the kitchen. Today, I want to share my go-to recipe for a warm, inviting Cranberry Orange Cake that perfectly captures that cozy spirit! This easy weeknight dessert will surely fill your home with love and joy.

As the cake rises, you’ll experience that comforting scent wafting through your kitchen, captivating everyone with its golden crust and tender cranberries nestled throughout. Trust me, this is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

• Crowd-Pleasing Flavor: The balance of sweet orange and tart cranberries makes this cake a true showstopper.
• Perfect for Special Occasions: This beautiful cake is ideal for everything from cozy family dinners to festive celebrations.
• Moist and Tender: Thanks to the egg whites folded into the batter, each slice is a light and airy delight.
• Easy to Make: With simple ingredients and straightforward instructions, you can whip this up even on busy days.
• Customizable Options: Add your own twist with different toppings or flavors, making it uniquely yours.

What You’ll Need

For the Cake:

• 4 eggs, separated
• 1/2 cup unsalted butter, softened
• 1/2 cup canola or vegetable oil
• 2 1/4 cups sugar
• 2 1/4 cups all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 1 cup whole milk (2% is fine as well)
• 1/2 cup sour cream
• 1 tablespoon orange zest
• 1 1/2 cups fresh cranberries (plus 1 tablespoon flour to toss)

For the Frosting:

• 1 cup unsalted butter, softened
• 4 oz cream cheese, softened
• 1 tablespoon orange zest
• 1 teaspoon vanilla extract
• 2-3 tablespoons fresh squeezed orange juice
• 4-5 cups powdered sugar
• Salt, to taste

For Toppings (optional):

• Sugared cranberries or fresh cranberries
• Orange slices for garnish

How to Make Cranberry Orange Cake

1. Preheat your oven to 325 degrees and grease three 9" round cake pans with baking spray. Set aside.
2. Separate your egg yolks from egg whites and let the egg whites sit at room temperature for 30 minutes.
3. In a mixing bowl, beat the softened butter until fluffy (about 1 minute). Add in the oil and continue to mix until well combined.
4. Gradually add sugar, one cup at a time, mixing thoroughly after each addition (about 1 minute). Incorporate egg yolks one at a time, ensuring each is well blended.
5. In a separate bowl, sift together flour, corn starch, baking powder, baking soda, and salt. Set this mixture aside.
6. Combine vanilla extract, milk, sour cream, and orange zest in another bowl.
7. Alternately mix the dry and wet ingredients into the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
8. In a separate clean bowl, beat the egg whites until stiff peaks form (about 1-2 minutes). Gently fold these whites into the batter until just combined.
9. Toss cranberries with the tablespoon of flour (this helps keep them from sinking) and gently fold them into the batter.
10. Divide the batter evenly among the three prepared cake pans. Bake for 20-25 minutes, or until a cake tester comes out clean. Let the cakes cool completely before frosting.

For the Frosting:

11. Beat together the softened butter and cream cheese until well-combined (about 1-2 minutes).
12. Mix in the orange zest and vanilla extract.
13. Gradually add powdered sugar, one cup at a time, and mix until well combined.
14. Add orange juice, one tablespoon at a time, until you reach the desired consistency. If the frosting is too thin, add more powdered sugar; if too thick, add a touch more orange juice. Add a pinch of salt to balance the sweetness.

Assembly:

15. Place the bottom layer of the cake on a cake stand or plate, spreading the top with 1/2 cup of frosting to the edges.
16. Top with the middle layer and repeat the process.
17. Place the final layer on top and spread the remaining frosting over the top and sides of the cake.
18. Finish with your preferred toppings, such as sugared cranberries or fresh orange slices.

Variations & Creative Twists

• Zesty Lemon Cranberry Cake: Substitute lemon zest for orange zest for a brighter flavor.
• Add Nuts: Toss in some chopped walnuts or pecans for added texture and richness.
• Cream Cheese Swirl: Add dollops of cream cheese filling in between cake layers for a rich surprise.
• Coconut Topping: Top with shredded coconut for a tropical twist!

Chef Emma’s Helpful Tips

• Make-Ahead Advice: This cake can be made a day in advance; frost it just before serving for a fresh look.
• Storage Suggestion: Store leftovers in an airtight container in the fridge for up to 3 days.
• Slicing Tips: Use a hot knife to slice the cake cleanly, ensuring beautiful layers.

What’s Inside – Nutrition Breakdown

• Serving Size: 1 slice (about 1/12 of the cake)
• Calories: Approximately 400
• Carbohydrates: 55g
• Sugar: 32g
• Fat: 18g
• Protein: 4g
• Sodium: 220mg

Frequently Asked Questions

Can I make this ahead?
Yes, the cake can be baked a day in advance; frost it just before serving.

Can I use different ingredients?
Absolutely! Feel free to swap out fruit or use different oils as needed.

How do I store leftovers?
Store any leftover cake in the fridge in an airtight container for up to three days.

How long does it last?
When properly stored, this cake will last for about 3-4 days.

A Cozy Closing Note

Baking this Cranberry Orange Cake is a delightful way to share warmth and happiness, whether it’s a gift for a loved one or a treat for yourself. The combination of flavors creates a beautiful experience that’s perfect for any occasion. Save this Cranberry Orange Cake to your dessert recipes board so it’s ready when you need a cozy treat!