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A slice of cranberry orange cake on a white plate.
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Cranberry Orange Cake

My Cranberry Orange Cake has the best citrus flavor thanks to plenty of fresh orange zest and bursts of sweet-tart cranberries baked right into the tender, plush crumb. It's finished off with a swirls of cream cheese frosting and decorated with sugared cranberries & orange slices for a simple but beautiful presentation that is perfect for your holiday occasions!
Prep Time40 minutes
Cook Time25 minutes
Cooling Time1 hour
Total Time2 hours 5 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Author: Amy Nash

Equipment

  • 8-Inch Round Cake Pans

Ingredients

  • 1/2 cup (113g) salted butter softened to room temperature
  • 1 3/4 cups (350g) granulated sugar
  • 2 Tablespoons orange zest from 3-4 lemons
  • 1/3 cup (90ml) vegetable or canola oil
  • 4 large eggs room temperature
  • 1 Tablespoon pure vanilla extract
  • 2 3/4 cups (388g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (240ml) buttermilk
  • 1/2 cup (120ml) orange juice from 1-2 oranges
  • 2 cups (340g) fresh cranberries (12-ounces)
  • 1 Tablespoon all-purpose flour

Cream Cheese Frosting

  • 8 ounces (226g) full-fat brick cream cheese softened to room temperature
  • 1/2 cup (113g) salted butter softened to room temperature
  • 4 cups (480g) powdered sugar
  • 2 teaspoons pure vanilla extract
  • Candied cranberries & orange slices for decorating

Instructions

  • Preheat the oven to 350°F. Line three 8-inch cake pans with parchment paper circles and spray with baking spray or brush with cake release.
  • In a large bowl, beat the butter, granulated sugar, and orange zest using a hand mixer or stand mixer on medium-high speed until creamy and light, about 2-3 minutes. Add the and oil. Beat for another 2-3 minutes until combined and light. Scrape the bottom and sides of the bowl.
    1/2 cup (113g) salted butter, 1 3/4 cups (350g) granulated sugar, 1/3 cup (90ml) vegetable or canola oil, 2 Tablespoons orange zest
  • Add the eggs and vanilla, mixing until combined, about 1 minute.
    4 large eggs, 1 Tablespoon pure vanilla extract
  • Add the flour, baking powder, baking soda, and salt. Mix on low speed just until combined and only a few streaks of flour remain.
    2 3/4 cups (388g) all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
  • Add the buttermilk and orange juice, mixing just until combined. Scrape the bottom and sides of the bowl.
    1 cup (240ml) buttermilk, 1/2 cup (120ml) orange juice
  • Toss the cranberries with the remaining 1 tablespoon of flour, then gently stir in to the cake batter. The batter will be thick. Divide the batter evenly between the prepared cake pans.
    2 cups (340g) fresh cranberries, 1 Tablespoon all-purpose flour
  • Bake for 24-28 minutes or until a cake tester inserted into the middle of each layer comes out clean with just a few crumbs clinging to it. Cool completely in the pans before assembling the cake.
  • To make the frosting, use a hand mixer or stand mixer to beat the cream cheese and butter on medium-high speed in a large mixing bowl until creamy, smooth, and completely combined, about 2-3 minutes. Add the powdered sugar and vanilla. Beat again just until combined. Do not overbeat as cream cheese frosting tends to get thinner the longer you beat it.
    8 ounces (226g) full-fat brick cream cheese, 1/2 cup (113g) salted butter, 4 cups (480g) powdered sugar, 2 teaspoons pure vanilla extract
  • Level the cake layers, if needed, then frost and then decorate with candied cranberries and orange slices or orange zest. Refrigerate for at least 45 minutes to help set the frosting before slicing and serving. Store the cake in the fridge for up to 5 days.
    Candied cranberries

Notes

  • Make-Ahead & Freezing Instructions: You can make the cake layers and frosting one day and assemble the cake the next day to spread out the work. Wrap the cooled cake layers in plastic wrap and store at room temperature overnight. Store the frosting in an airtight container in the fridge. Let the frosting sit out at room temperature for 2-3 hours the next day before assembling the cake. Unfrosted cake layers can be frozen for up to 2 months. You can freeze the entire cake or individual slices for up to 2 months. Thaw overnight in the refrigerator before serving.
  • Cranberries: Do not thaw frozen cranberries, if using. The bake time tends to be a minute or two longer with frozen cranberries than fresh.
  • Buttermilk Substitute: If you don't have buttermilk, I recommend replacing it with 1/2 cup sour cream + 1/2 cup milk for this recipe.
  • Frosting Variation: If you want even more orange flavor, you can replace the vanilla with 1 teaspoon orange zest + 1 Tablespoon orange juice, if desired.
  • 9-inch Round Pans: You can make this as a 2-layer cake using two 9-inch round cake pans. Bake the layers for 26-30 minutes.
  • 9x13-inch Pan: You can bake this in a large rectangular baking dish for 30-35 minutes and either frost and serve directly from the pan or turn out and frost like a sheet cake.

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