Cranberry Orange Cake
Cranberry Orange Cake. A moist orange zest cake with fresh cranberries with a sweet cream cheese orange frosting. A sweet yet tart holiday cake.
Servings: 16
Equipment
- 8 inch round cake pan
- 9 inch round cake pans
- kitchenaid mixer
- measuring cups and spoons
- spatula set
Ingredients
Cranberry Orange 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)
Orange Cream Cheese Frosting:
- 1 cup Butter (softened)
- (1) 8-ounce pkg. Cream Cheese (softened)
- 4 cups Powdered Sugar
- 1 teaspoon Orange Zest
- 2 Tablespoons Fresh Orange Juice
Instructions
- Preheat oven to 350 degrees. In a large mixing bowl, stir flour, sugar, baking soda, baking powder, and salt.
- In another mixing bowl, cream oil, orange juice, eggs, sour cream, and orange zest until completely mixed.
- Fold in dry ingredients, mixing only until combined. Cut cranberries and toss in a bowl of flour (this helps to keep them from sinking to the bottom of the cake). Fold in cranberries. Pour into greased (3) 8-inch or (2) 9-inch cake pans.
- Bake for 19-22 minutes, depending on the size of pan used. To test if the cakes are done, insert a toothpick in the center of the cake. If it comes out clean, the cakes are done. Let cool for 15 minutes before removing from pans.
Orange Cream Cheese Frosting:
- In a large mixing bowl, cream together butter and cream cheese for 4 minutes until light and fluffy. Scrape down sides of the bowl halfway through mixing. Stir in powdered sugar, orange zest, and orange juice.
- Once cakes are cooled, frost with orange cream cheese frosting.
