Zesty Cranberry Orange Layer Cake Recipe: A Sweet Symphony

Baking can be a delightful adventure, especially when you craft a cranberry orange layer cake that bursts with vibrant flavors.

The zesty combination of citrus and tart berries creates a stunning dessert that feels both elegant and comforting.

Fresh cranberries add a pop of color and tangy brightness to this moist, tender cake.

orange zest weaves a subtle, fragrant note through each delectable layer, making every bite a sensory experience.

The cream cheese frosting brings a luxurious smoothness that perfectly balances the fruit’s sharp edges.

Delicate and sophisticated, this cake promises to be the star of any gathering.

Prepare to impress your loved ones with this show-stopping dessert that celebrates seasonal ingredients in the most delicious way possible.

Cranberry Orange Cake Bright Features

• Burst with Seasonal Delight: Celebrate the vibrant flavors of winter with this cranberry orange cake that brings festive cheer to your table.
• Versatile Celebration Centerpiece: Perfect for holiday gatherings, winter birthdays, or special weekend brunches with its stunning combination of tangy cranberries and bright citrus notes.
• Impressive Homemade Elegance: Create a bakery-quality dessert that looks and tastes professionally made, yet can be prepared by home bakers of moderate skill level.
• Textural Flavor Adventure: Enjoy a delightful contrast between soft, tender cake layers and the zesty, slightly tart cranberry filling that adds excitement to every bite.

Ingredients for Cranberry Orange Cake

• Cake Flour: A soft, low-protein flour that creates a tender and delicate cake texture.
• Baking Powder: A leavening agent that helps the cake rise and become light and fluffy.
• Baking Soda: Helps the cake achieve a soft and even crumb.
• Salt: Enhances the overall flavor of the cake.

• Sour Cream: Adds moisture and richness to the cake.
• Orange Juice, Orange Zest: Provides bright, citrusy flavor and aroma.
• Vanilla Extract, Orange Extract: Deepens the cake's flavor profile.
• Butter: Creates a rich and tender cake base.
• Sugar: Sweetens the cake and helps with caramelization.
• Eggs: Bind the ingredients and provide structure to the cake.

• Cranberries: Fresh berries that add tartness and color to the cake.
• Water, Sugar: Used to create a thickened cranberry filling.
• Cream Cheese: Adds creaminess and tang to the frosting.
• Powdered Sugar: Sweetens and thickens the frosting.

Steps for Baking Cranberry Orange Cake

Step 1: Prepare the Oven and Baking Pans

Warmly set your oven to 350°F.

Generously coat three 8-inch round cake pans with grease and flour.

Carefully chop fresh cranberries and give them a quick rinse under cool water.

Step 2: Blend Dry Ingredients

In a medium mixing bowl, whisk together cake flour, baking powder, baking soda, and a pinch of salt until perfectly combined and smooth.

Step 3: Combine Wet Ingredients

• Sour cream
• Fresh orange juice
• Orange zest
• Vanilla extract
• Orange extract

Stir until everything is well incorporated and fragrant.

Step 4: Create the Cake Batter

Using an electric mixer, cream butter and sugar until the mixture becomes light and fluffy.

Add eggs one at a time, mixing thoroughly after each addition.

Gradually alternate adding dry and wet mixtures, stirring gently.

Carefully fold in the chopped cranberries.

Step 5: Bake the Cake

Evenly divide the batter among the prepared cake pans.

Slide the pans into the preheated oven and bake for 25-30 minutes.

The cake is ready when a toothpick inserted into the center comes out clean.

Step 6: Prepare Cranberry Filling

In a saucepan, combine cranberries, sugar, and water.

Cook over medium heat until the berries burst and the mixture thickens into a luscious sauce.

Remove from heat and let it cool completely in the refrigerator.

Step 7: Whip Up the Frosting

Beat butter in a large bowl until smooth and creamy.

Add cream cheese and mix well.

Incorporate your chosen flavorings.

Gradually add powdered sugar, beating until the frosting becomes silky and spreadable.

Step 8: Assemble and Decorate

Once the cakes have cooled, layer them with cranberry filling between each layer.

Spread the cream cheese frosting over the entire cake, creating a delightful masterpiece that’s sure to impress.

Tips for Moist Cranberry Orange Cake

• Wash cranberries under cold water and pat dry to remove any dirt or debris, ensuring a clean fruit base for your cake.
• Let eggs, butter, and sour cream sit at room temperature for better blending and a smoother cake texture.
• Toss chopped cranberries in a light dusting of flour before folding into batter to prevent them from sinking to the bottom of the cake.
• Use fresh orange zest and microplane for fine, fragrant zest that distributes more evenly throughout the cake batter.
• Insert a toothpick in the center and look for moist crumbs, not wet batter, to ensure perfectly baked cake layers.

Flavor Swaps for Cranberry Orange Cake

• Gluten-Free Orange Cranberry Cake: Swap cake flour with almond or gluten-free blend. Use xanthan gum for better texture and binding.
• Vegan Cranberry Orange Delight: Replace eggs with flax eggs, butter with coconut oil, sour cream with coconut yogurt. Use plant-based cream cheese for frosting.
• Low-Sugar Berry Alternative: Substitute sugar with monk fruit sweetener or stevia. Use sugar-free cranberry sauce. Reduce overall sugar content while maintaining flavor profile.
• Dairy-Free Citrus Berry Cake: Replace sour cream with coconut cream. Use dairy-free margarine instead of butter. Select lactose-free cream cheese for frosting.

Serving Cranberry Orange Cake Slices

• Festive Holiday Centerpiece: Showcase this stunning cranberry orange cake as the star of your dessert table during Christmas or Thanksgiving gatherings. Its vibrant colors and tangy flavors make it a show-stopping treat.
• Brunch Companion: Slice this cake and serve alongside morning coffee or tea for a delightful weekend brunch. The bright citrus and tart cranberry notes complement rich breakfast dishes perfectly.
• Afternoon Tea Delight: Cut elegant wedges for an upscale afternoon tea party. Pair with light herbal teas or champagne to elevate the dessert experience and impress your guests with its sophisticated flavor profile.
• Gift-Worthy Treat: Wrap individual slices in decorative packaging for a homemade gift. The cake's festive appearance and complex taste make it a memorable present for friends and family during special occasions.

Cranberry Orange Cake Storage Recommendations

• Store the cake in an airtight container in the refrigerator for up to 5 days. Wrap it tightly with plastic wrap to prevent drying out and preserve its moist texture.
• Slice the cake before freezing for easier serving. Wrap individual slices or the entire cake in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months.
• Remove frozen cake from the freezer and let it sit at room temperature for 2-3 hours. Unwrap carefully to prevent condensation from making the cake soggy.
• For best flavor and texture, bring refrigerated cake to room temperature about 30 minutes before serving. This helps restore its soft, tender crumb and allows the flavors to bloom.

FAQs

• Can I use frozen cranberries instead of fresh ones?

Yes, you can use frozen cranberries. Just rinse and pat them dry before adding to the batter. Do not thaw them completely to prevent color bleeding.

• How do I prevent cranberries from sinking to the bottom of the cake?

Toss the chopped cranberries in a little bit of flour before folding them into the batter. This helps prevent them from sinking during baking.

• Is cake flour necessary for this recipe?

Cake flour produces a lighter, more tender cake texture. If you don’t have cake flour, you can substitute with all-purpose flour, but the cake might be slightly denser.

Cranberry Orange Layer Cake Recipe

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4.7 from 24 reviews

• Total Time: 1 hour 15 minutes
• Yield: 12 1x

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Description

Cranberry orange layer cake brings festive winter flavors together in a delightful dessert that celebrates seasonal ingredients. Rich citrus notes and tart cranberry create a perfect balance, promising a memorable slice of holiday cheer for you.

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Ingredients

Scale 1x2x3x

Cake Ingredients:

Main Baking Components:

• 3 cups (342g) cake flour
• 2 cups (400g) sugar
• 2 sticks (226g) unsalted butter, slightly softened
• 1 cup (242g) sour cream

Eggs and Liquid Ingredients:

• 3 large eggs, room temperature
• 1/3 cup fresh orange juice (from 1 medium orange)
• 3 tablespoons orange zest (from 2–3 oranges)

Flavoring and Leavening Agents:

• 1 teaspoon (4g) vanilla extract
• 1 tablespoon (10g) orange extract
• 1 1/2 teaspoons (7g) baking powder
• 1/2 teaspoon (3g) baking soda
• 1/2 teaspoon (3g) salt
• 1 cup (90g) cranberries, sliced

Cranberry Filling Ingredients:

• 1 1/2 cups (180g) fresh or frozen cranberries
• 3/4 cup (150g) sugar
• 3/4 cup (180g) water

Orange Cream Cheese Frosting Ingredients:

• 3 sticks (339g) unsalted butter, softened
• 16 ounces (452g) full-fat cream cheese
• 7 cups (805g) confectioners sugar
• 1 teaspoon (4g) vanilla extract
• 1 teaspoon (4g) orange extract
• 1/2 teaspoon (2g) salt

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Instructions

1. Preheat the oven to 350°F and prepare three 8-inch round cake pans by greasing and dusting with flour. Carefully rinse and roughly chop fresh cranberries.

1. In a medium mixing bowl, combine cake flour, baking powder, baking soda, and salt, whisking thoroughly to ensure even distribution of dry ingredients.

1. Create a separate bowl for wet ingredients, blending sour cream, orange juice, orange zest, vanilla extract, and orange extract until smoothly integrated.

1. Using an electric mixer, cream butter and sugar until achieving a light, fluffy consistency. Incorporate eggs individually, mixing well after each addition. Gradually alternate adding dry and wet mixtures to create a uniform batter. Gently fold chopped cranberries into the mixture.

1. Evenly distribute batter among prepared cake pans. Bake for 25-30 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean when cake is fully baked.

1. Prepare cranberry filling by combining cranberries, sugar, and water in a saucepan. Cook over medium heat until berries burst and mixture thickens, stirring occasionally. Refrigerate filling to cool completely.

1. For frosting, beat butter until smooth and creamy. Incorporate cream cheese and mix thoroughly. Add desired flavorings, then gradually blend in powdered sugar until achieving a silky, spreadable consistency.

Notes

• Rinse cranberries thoroughly to remove any debris and prevent sinking in the cake batter.
• Use room temperature ingredients to ensure smooth blending and even cake texture.
• Gently fold cranberries into the batter to prevent breaking and maintain their structural integrity.
• Consider reducing sugar slightly if using tart cranberries to balance overall sweetness.
• For gluten-free option, substitute cake flour with gluten-free all-purpose flour blend and add xanthan gum.
• Zest oranges carefully to extract only the bright orange layer, avoiding bitter white pith.
• Allow cake to cool completely before frosting to prevent melting and sliding of cream cheese topping.
• Freeze extra cranberries when in season for future baking to maintain fresh flavor profile.

• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 468
• Sugar: 37 g
• Sodium: 276 mg
• Fat: 24 g
• Saturated Fat: 15 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 61 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 82 mg