Fluffy Orange Cranberry Cake with Cream Cheese Frosting and Sugared Cranberries Recipe
This fluffy and delicious Orange Cranberry Cake features a soft and velvety crumb with a tangy cranberry sauce inside, perfectly complemented by a luscious orange-flavored cream cheese frosting. Topped with sugared cranberries, rosemary, dried oranges, and lemon cookies, this festive cake makes a stunning centerpiece for your Christmas table.
- Prep Time: 50 mins
- Cook Time: 35 mins
- Total Time: 4 hrs 25 mins
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake
- 300 g Granulated sugar
- Zest of 1 orange
- 180 g Unsalted butter, softened
- 3 Eggs
- 140 g Greek yogurt
- 100 ml Orange juice
- 290 g Cake flour
- 2 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 200 g Cranberries (frozen or fresh)
- 15 g Cake flour (for coating cranberries)
Cranberry Sauce
- 120 g Cranberries
- 60 g Granulated sugar
- 40 ml Orange juice
Orange-flavored Cream Cheese Frosting
- 320 g Firm cream cheese
- 200 g Unsalted butter, softened
- Zest of 1 orange
- 520 g Icing sugar
- 1 pinch of salt
Toppings
- Sugared cranberries
- Rosemary sprigs
- Dried orange slices
- Lemon cookies
Instructions
- Prepare the Cake Batter: Preheat your oven to 175°C (350°F). In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the orange zest, Greek yogurt, and orange juice until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined; do not overmix to keep the cake tender.
- Prepare Cranberries for the Cake: Toss the 200 g cranberries with 15 g of cake flour to coat them lightly; this helps prevent them from sinking during baking. Gently fold the coated cranberries into the cake batter.
- Bake the Cakes: Divide the batter evenly among three 6-inch greased and floured cake pans. Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and allow them to cool completely in the pans on a wire rack, then transfer the cakes to the rack to cool fully.
- Make the Cranberry Sauce: In a small saucepan, combine 120 g cranberries, 60 g granulated sugar, and 40 ml orange juice. Cook over medium heat until the cranberries burst and the mixture thickens to a jam-like consistency. Remove from heat and let it cool before use.
- Prepare the Orange-flavored Cream Cheese Frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter until smooth and creamy. Add the orange zest, a pinch of salt, and gradually beat in the icing sugar until the frosting is light and fluffy.
- Assemble the Cake: Place one cake layer on a serving plate and spread a thin layer of cream cheese frosting, followed by a spoonful of cranberry sauce. Repeat with the next two layers. Cover the entire cake with the remaining frosting using a straight spatula for a smooth finish.
- Decorate the Cake: Using a piping bag fitted with a Wilton 2D tip, pipe decorative swirls of frosting on top of the cake. Garnish with sugared cranberries, rosemary sprigs, dried orange slices, and lemon cookies to create an elegant holiday presentation.
- Chill and Serve: Refrigerate the decorated cake for at least 3 hours to set the frosting and allow the flavors to meld. Serve chilled or at room temperature for the best taste and texture.
Notes
- Make sure to coat the cranberries with flour before folding them into the batter to keep them from sinking.
- Using room temperature butter and cream cheese ensures a smooth frosting without lumps.
- The cake can be made a day ahead and stored in the refrigerator, covered tightly to maintain freshness.
- For extra flavor, add a splash of vanilla extract to the cake batter or frosting if desired.
- If fresh cranberries are not available, frozen cranberries work just as well; do not thaw before using.
