Description
This Cranberry Orange Cake is a moist and flavorful dessert combining the tartness of fresh cranberries with the bright zest and juice of oranges. The cake features a tender crumb thanks to sour cream and oil, and is topped with a luscious orange cream cheese frosting that perfectly balances sweetness and citrus notes. Ideal for festive gatherings or any time a delightful, homemade treat is desired.
Ingredients
Scale
For the Cake
- 2 1/2 cups Flour
- 1 3/4 cups Sugar
- 1 1/2 teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 3/4 teaspoon Salt
- 1 cup Oil (such as canola oil)
- 1 cup Fresh Orange Juice
- 3 large Eggs
- 1 cup Sour Cream (preferably full-fat)
- 1–2 teaspoons Orange Zest
- 1 1/2 cups Fresh Cranberries (cut in half)
For the Orange Cream Cheese Frosting
- 1 cup Butter (softened)
- 1 (8-ounce) package Cream Cheese (softened)
- 4 cups Powdered Sugar
- 1 teaspoon Orange Zest
- 2 Tablespoons Fresh Orange Juice
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper for easier cake removal.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until well combined. This ensures even distribution of leavening agents and salt in the batter.
- Combine Wet Ingredients: In a separate bowl, beat the eggs thoroughly. Add in the oil, fresh orange juice, sour cream, and orange zest, mixing until all are well incorporated and the mixture is smooth.
- Blend Wet and Dry Mixtures: Gradually pour the wet mixture into the dry ingredients, stirring gently with a spatula or wooden spoon just until combined. Avoid overmixing to keep the cake tender.
- Add Cranberries: Fold in the halved fresh cranberries carefully, distributing them evenly throughout the batter to prevent them from sinking to the bottom.
- Bake the Cake: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 45-55 minutes or until a toothpick inserted into the center comes out clean. The top should be lightly golden and spring back to the touch.
- Cool the Cake: Remove the cake from the oven and set it on a wire rack to cool completely in the pan. Cooling is essential before frosting to prevent melting.
- Prepare the Frosting: In a large bowl, beat the softened butter and cream cheese together until creamy and smooth. Gradually add the powdered sugar, mixing on low speed to avoid sugar flying out, until combined. Then add the orange zest and fresh orange juice and continue to beat the frosting until light and fluffy.
- Frost the Cake: Once the cake is completely cool, spread the orange cream cheese frosting evenly over the top with a spatula or knife. Cut into squares and serve.
Notes
- For best results, use fresh cranberries and cut them in half to distribute flavor and avoid large cranberry bursts.
- If you prefer a less tart cake, reduce cranberries to 1 cup.
- Ensure the cake is fully cooled before frosting to prevent frosting from melting and sliding off.
- You can substitute the oil with melted butter for a richer flavor if desired.
- Orange zest can be adjusted based on your preference for citrus intensity.
- Store the cake refrigerated due to the cream cheese frosting; bring to room temperature before serving for best taste.
Keywords: cranberry cake, orange cake, cream cheese frosting, holiday dessert, citrus cake, tart and sweet cake