Cranberry Orange Cake
A delightful dessert that combines the bright flavors of fresh cranberries with zesty oranges, creating a moist cake that's perfect for any occasion.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened Ensure at room temperature
- 1 1/4 cups granulated sugar
- 3 large eggs At room temperature
- 1 tablespoon orange zest
- 1/2 cup fresh orange juice
- 1 cup fresh cranberries
Frosting Ingredients
- 8 ounces cream cheese, softened Ensure at room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon orange juice (for frosting)
- Orange zest (for garnish)
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease your cake pan.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Mixing Wet Ingredients
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, fully incorporating each before adding the next.
- Stir in the orange zest and orange juice.
Combining Ingredients
- Gradually mix in the dry ingredients until just combined, being careful not to overmix.
- Fold in the fresh cranberries.
Baking
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Making Frosting
- In a mixing bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and orange juice until smooth and creamy.
Frosting the Cake
- Once the cake is completely cooled, frost it generously with the cream cheese frosting.
- Garnish with a sprinkle of orange zest on top.
Notes
For best results, use fresh cranberries. If you need to use frozen, do not thaw them before adding to the batter. Make sure all ingredients are at room temperature. You can freeze the cake for longer storage.