Cranberry Orange Cake with Cream Cheese Frosting

3.85 from 65 votes

Cranberry Orange Cake with Cream Cheese Frosting

This cranberry orange cake with cream cheese frosting is bursting with holiday flavors. Perfectly moist with the softest cake crumb - the combination of sweet oranges and tart cranberries makes it perfect for Christmas.

Prep Time1 15

Cook Time30

Total Time1 45

Course: 500+ Best Dessert Recipes

Keyword: christmas, cranberries, cream cheese frosting, holidays, oranges

Servings: -15 slices

Author: Fiona

Ingredients

For the Sugared Cranberries*

1 1/2 Cups Granulated Sugar divided
1/2 Cup Water
6 Ounces Fresh Cranberries

For the Cranberry Orange Cake

2 1/2 Cups Cake Flour **see note for making your own
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
3/4 Cup Unsalted Butter softened to room temperature
1 1/2 Cups Granulated Sugar
4 Large Egg Whites discard the egg yolks
2 teaspoons Vanilla Extract
1/3 Cup Whole Milk 1% or 2% work too
1/2 Cup Sour Cream
2 Cups Cranberries chopped, fresh or frozen (if using frozen do not thaw first)
2 teaspoons Flour
3 Tablespoons Orange Zest freshly grated
1/2 Cup Orange Juice freshly squeezed

For the Cream Cheese Frosting

1/4 Cup Unsalted Butter softened to room temperature
6 Ounces Cream Cheese brick-style, softened to room temperature
2-3 Cups Powdered Sugar sifted
1-2 Tablespoons Whipping Cream milk works too
1-2 Tablespoons Orange Zest for decorating

US Customary - Metric

Instructions

For the Sugared Cranberries

In a medium sized saucepan over medium heat, dissolve 1/2 cup of the granulated sugar in the 1/2 cup water.
1 1/2 Cups Granulated Sugar, 1/2 Cup Water
Once the sugar is dissolved, stir in the fresh cranberries until they're well coated in the sugar water.
6 Ounces Fresh Cranberries
Using a slotted spoon, transfer the cranberries to a wire rack to dry.
After approximately 1 hour, roll the cranberries in the additional 1 cup of sugar.
1 1/2 Cups Granulated Sugar
Transfer the cranberries back to the wire rack to dry.

For the Cranberry Orange Cake

Preheat the oven to 350 F degrees.
Line the bottom of a 9x13 inch cake pan with parchment paper, and grease the sides of the pan with cooking spray or grease and flour the entire pan.
In a large bowl sift together the flour, baking powder, baking soda and salt ensuring there aren't lumps in the flour.
2 1/2 Cups Cake Flour, 2 teaspoons Baking Powder, 1/2 teaspoon Baking Soda, 1/4 teaspoon Salt
Set aside.
In a separate large bowl using a stand mixer or hand-held electric mixer, beat together the butter and sugar on medium speed and fluffy and no lumps remain (about 1-2 minutes).
3/4 Cup Unsalted Butter, 1 1/2 Cups Granulated Sugar
Add in the egg whites and vanilla and continue beating until combined (about 30 seconds).
4 Large Egg Whites, 2 teaspoons Vanilla Extract
Then turn the mixer down to low speed and beat in the milk and sour cream.
1/3 Cup Whole Milk, 1/2 Cup Sour Cream
With the mixer on low speed, carefully beat in the flour mixture. Be very careful not to over mix the batter.
Turn off the mixer and scrape down the sides of the bowl with a large rubber spatula or wooden spoon.
In a separate medium sized bowl (or the bowl that you used to sift together the flour mixture), toss the chopped cranberries with 2 teaspoons of flour.
2 Cups Cranberries, 2 teaspoons Flour
Carefully stir the chopped cranberries, orange zest and orange juice into cake batter using your large rubber spatula or wooden spoon.
3 Tablespoons Orange Zest, 1/2 Cup Orange Juice
Pour the batter into your prepared pan and smooth the top with your spatula.
Bake for 25-30 minutes or until an inserted toothpick comes out clean and the edges of the cake are pulling away from the sides of the pan.
Allow to cool fully before frosting.

For the Cream Cheese Frosting

In a large bowl using a stand mixer or hand-held electric mixer, beat the cream cheese and butter on medium speed until softened and no lumps remain.
1/4 Cup Unsalted Butter, 6 Ounces Cream Cheese
Turn down the mixer to low speed and careful beat in the powdered sugar about 1/2 cup at a time.
2-3 Cups Powdered Sugar
Finally, beat in the whipping cream 1 tablespoon at a time until the desired sweetness level and consistency are reached. You may need to add in a little extra powdered sugar as necessary. The frosting should be smooth, and thinner than peanut butter in consistency.
1-2 Tablespoons Whipping Cream

To Frost the Cake

Invert it from the cake pan and place on a cake board. (Alternatively, you can frost it in the pan and serve it from there.)
Frost the top of the cake with the cream cheese frosting using a flat-edge knife or offset spatula.
Slice into 12-15 pieces, and place a few sugared cranberries on the top of each piece, and sprinkle with additional orange zest.
1-2 Tablespoons Orange Zest

Notes

Leftovers can be stored in the refrigerator in an air-tight container for up to 3 days. Bring the cake to room temperature before enjoying.

*You'll likely have extra sugared cranberries. These also make a pretty centerpiece.

**If you don't have cake flour, measure out 2 and 1/2 cups all-purpose flour. Then remove 1/3 cup of the flour and replace it with 1/3 cup cornstarch. Whisk the mixture together.

Nutrition