Cranberry Orange Cake Recipe

Layers of light and zesty orange cake with fresh, whole cranberries folded in. Topped with orange flavored buttercream to give it extra zing. The perfect Holiday cake for any festive gathering!

Prep Time 30

Cook Time 35

Ingredients

Cranberry Orange Cake

2 1/2 Cups (265g) cake flour, sifted before measuring
2 1/2 tsp baking powder
1/2 tsp salt
1 Tbsp orange zest from about 1/2 large orange
1/2 Cup (120ml) fresh squeezed orange juice from about 2 large oranges
3/4 Cup (180ml) whole milk, room temperature
1 1/2 Cups (300g) granulated white sugar
3/4 Cup (170g) unsalted butter, room temperature
1/4 Cup (60ml) vegetable oil
3 large eggs, room temperature
1 tsp pure vanilla extract
1 1/2 Cups (145g) fresh whole cranberries coated in 1 Tbsp flour

Orange Buttercream

2 Cups (452g) unsalted butter, room temperature
1 Tbsp orange zest from about 1/2 large orange
7 Cups (840g) powdered sugar
2 Tbsp fresh squeezed orange juice
2 Tbsp whole milk, room temperature
pinch of salt, or to taste

Garnish (optional)

Instructions

Make The Cranberry Orange Cake

Preheat the oven to 350ºF (177ºC) and prepare three 6-inch or two 8-inch cake pans by spraying the sides with baking spray and placing a parchment paper circle into the bottom of each one.
In a medium bowl, add the sifted cake flour, baking powder, and salt. Whisk together and set aside. Mix together the orange juice and milk and set aside.
Using a stand mixer fitted with the paddle attachment, mix together the sugar and orange zest until fragrant and well combined, about 1 minute. Add the butter and vegetable oil, then cream together with the orange-sugar mixture on medium speed until light and fluffy, 2-3 minutes.
Add the eggs one at a time, mixing thoroughly after each addition. Add the vanilla, then mix for one minute on medium-high, scraping down the bowl and paddle once more.
With the mixer on low speed, add the dry ingredients and mix until just incorporated. Add the milk-orange juice mixture in a steady stream and mix until just incorporated. Scrape down the sides and bottom of the bowl and give it a few stirs to make sure there are no lumps.
Coat the cranberries in 1 Tbsp of flour, then gently fold them into the batter.
Divide the batter evenly between the cake pans (fill them no more than ⅔ full) and bake for 30-35 minutes, until a toothpick inserted comes out clean. Cool the cakes in the pan for five minutes before removing and continuing to cool on a wire rack or flat surface.

Make The Orange Buttercream

With a hand mixer or paddle attachment on your stand mixer, cream the butter with the orange zest on medium-high until the butter is creamy and light (almost white) in color. About 7 minutes.
With the mixer on low, add the powdered sugar a few cups at a time, scraping down after each addition and making sure each addition is fully incorporated before adding the next one.
Add the orange juice, milk, and salt and mix on medium-low for another two minutes until fully incorporated.

Assembly

Once the Cranberry Orange Cakes have cooled completely, fill and frost the layers with Orange Buttercream. To create the design pictured, fit one piping bag with Wilton Tip 4B and another piping bag with Wilton Tip 1M before filling each with the remaining Orange Buttercream. Pipe rosettes and stars onto the top of the cake in a crescent moon shape, then pipe some more onto the bottom of the cake on the opposite side. Add some sugared cranberries and candied orange slices wherever you wish!

Notes

Make Ahead Notes:

The cake layers can be made ahead and stored, wrapped in plastic wrap, at room temperature for up to two days. Alternatively, you can store the wrapped cake layers in the freezer for up to 2 months before thawing and frosting.
The orange buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip in your stand mixer to bring back to smooth buttercream consistency.