Cozy Cranberry Orange Cake Recipe
Ah, the sweet scent of a fresh bake wafting through the kitchen—there’s something undeniably magical about it, isn’t there? This Cranberry Orange Cake is not just a dessert; it’s a hug in cake form. With its bright, zesty notes of orange paired with the tartness of cranberries, it’s a cheerful delight that perfectly complements chilly afternoons or holiday gatherings.
I remember my grandmother making this cake every winter; the sight of cranberries swirling into the batter always felt like a celebration. Each slice brought warmth and joy, often accompanied by the laughter of family and the clinking of mugs filled with steaming cider. This cozy, easy-to-make cake is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Bursting with Flavor: The combination of zesty orange and tart cranberries creates an explosion of taste that is perfect for any occasion.
- Perfect for Celebrations: This cake steals the show at holidays or birthday parties with its stunning presentation.
- Make-Ahead Friendly: Prep your cake layers in advance and frost them when you’re ready to serve, saving time for those special moments.
- Simple Ingredients: You likely have most of the essentials in your pantry, making this an easy weeknight bake.
- Customizable: Personalize your cake with various frostings or toppings for an extra special touch.
Gather These Simple Ingredients
Ingredients You’ll Need for Cranberry Orange 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 Tbsp cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp vanilla extract
- 1 cup whole milk (2% is fine)
- 1/2 cup sour cream
- 1 Tbsp orange zest
- 1 1/2 cups fresh cranberries (plus 1 Tbsp flour)
For the Frosting
- 1 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1 Tbsp orange zest
- 1 tsp vanilla extract
- 2-3 Tbsp fresh squeezed orange juice
- 4-5 cups powdered sugar
- Salt, to taste
- Sugared cranberries (optional)
- Orange slices for garnish
Let’s Make It Together
Preheat the oven to 325 degrees and grease three 9" round cake pans with baking spray. Set aside.
Separate the egg yolks from the egg whites, and allow the egg whites to stand at room temperature for 30 minutes.
In a mixing bowl, beat the softened butter until fluffy, about 1 minute. Add in the oil and mix until combined. Gradually add the sugar, 1 cup at a time, beating well after each addition, about 1 minute. Add in the egg yolks one at a time, mixing thoroughly after each.
In a separate bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
In another bowl, mix together the vanilla extract, milk, sour cream, and orange zest.
Alternately mix the dry ingredients and the wet ingredients with the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Beat the egg whites until stiff peaks form, about 1-2 minutes. Gently fold the egg whites into the batter until combined.
Toss cranberries with flour (this keeps them from sinking) and gently fold them into the batter.
Divide the batter evenly among the three cake pans. Bake for 20-25 minutes, or until a cake tester comes out clean. Allow to cool completely before frosting.
For the Frosting
Beat the softened butter and cream cheese together until well combined, about 1-2 minutes.
Add the orange zest and vanilla extract, mixing until thoroughly combined.
Gradually add the powdered sugar, 1 cup at a time, scraping down the sides of the bowl as needed. After 4 cups, add orange juice 1 Tbsp at a time until you reach your desired consistency. Finally, add a pinch of salt to balance the sweetness.
Assembly
Set the bottom cake layer on a cake stand or plate. Spread the top with 1/2 cup of frosting, reaching the edges of the cake.
Top with the middle layer and repeat with frosting. Place the final layer on top, and spread the remaining frosting over the top and sides of the cake.
Add your choice of toppings, like sugared cranberries or orange slices for a beautiful finishing touch.
Serve to family and friends, and enjoy every bite!
Fun Ways to Customize It
- Add Nuts: Fold in some chopped walnuts or pecans for added crunch and richness.
- Citrus Twist: Incorporate lemon or lime zest into the batter for extra citrus brightness.
- Chocolate Drizzle: Drizzle melted chocolate over the frosting for an indulgent twist.
- Layered Flavors: Swap out the cranberries for seasonal fruits like blueberries or strawberries for a summer cake delight.
Chef Emma’s Helpful Tips
- Make-Ahead Advice: Bake your cake layers up to 3 days in advance, wrap them tightly, and store in the refrigerator until you’re ready to frost.
- Ingredient Swaps: If you’re short on sour cream, plain yogurt can be a lovely substitute that adds creaminess.
- Slicing Trick: To get neat slices, use a serrated knife and wipe it clean between each cut.
- Storage Suggestions: Store your leftover cake in an airtight container in the fridge for up to 5 days.
What’s Inside – Nutrition Breakdown
- Serving Size: 1 slice (1/12 of cake)
- Calories: 350
- Carbs: 45g
- Sugar: 28g
- Fat: 17g
- Protein: 3g
- Sodium: 180mg
Reader FAQs About Cranberry Orange Cake
Can I make this ahead?
Absolutely! You can bake the cake layers a few days in advance and frost when ready to serve.
Can I use different ingredients?
Certainly! Feel free to customize with your favorite fruits or even other citrus zests.
How do I store leftovers?
Keep it in an airtight container in the refrigerator. It stays delicious for up to 5 days.
How long does it last?
Stored properly, the cake can last in the refrigerator for about 5 days.
A Cozy Closing Note
This Cranberry Orange Cake is more than just a sweet treat; it’s a companion to the moments that matter. Each bite offers warmth and a sprinkle of nostalgia. So, gather your loved ones and enjoy this delightful cake! Save this Cranberry Orange Cake to your Pinterest board so it’s ready when you need a cozy treat!
Print
Cozy Cranberry Orange Cake
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful cake combining zesty orange and tart cranberries, perfect for chilly afternoons or holiday gatherings.
Ingredients
- 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 Tbsp cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp vanilla extract
- 1 cup whole milk (2% is fine)
- 1/2 cup sour cream
- 1 Tbsp orange zest
- 1 1/2 cups fresh cranberries (plus 1 Tbsp flour)
Instructions
- Preheat the oven to 325°F and grease three 9″ round cake pans with baking spray.
- Separate the egg yolks from the egg whites and allow the egg whites to stand at room temperature for 30 minutes.
- Beat the softened butter until fluffy, about 1 minute. Add in the oil and mix until combined.
- Gradually add the sugar, 1 cup at a time, beating well after each addition, about 1 minute. Add in the egg yolks one at a time, mixing thoroughly after each.
- Sift together the flour, cornstarch, baking powder, baking soda, and salt in a separate bowl.
- Mix together the vanilla extract, milk, sour cream, and orange zest in another bowl.
- Alternately mix the dry ingredients and the wet ingredients with the butter mixture, beginning and ending with the dry ingredients.
- Beat the egg whites until stiff peaks form, about 1-2 minutes. Gently fold the egg whites into the batter until combined.
- Toss cranberries with flour and gently fold them into the batter.
- Divide the batter evenly among the three cake pans. Bake for 20-25 minutes or until a cake tester comes out clean. Allow to cool completely before frosting.
- For the frosting, beat the softened butter and cream cheese together until well combined, about 1-2 minutes.
- Add the orange zest and vanilla extract, mixing thoroughly.
- Gradually add the powdered sugar and orange juice until reaching the desired consistency. Add a pinch of salt.
- Set the bottom cake layer on a cake stand and frost with 1/2 cup frosting. Repeat with middle layer and remaining frosting on top.
- Garnish with sugared cranberries or orange slices if desired.
- Serve to family and friends, and enjoy!
Notes
Make the cake layers up to 3 days in advance and frost when ready. Great for customizing with different frostings!
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 100mg
