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5 from 8 votes

Orange Cranberry Cake

This Orange Cranberry Cake bakes super moist and is filled with hints of orange and cranberry flavors! Perfect holiday cake if you will!
Prep Time15 mins
Cook Time22 mins
Cooling Time2 hrs
Total Time2 hrs 37 mins
Course: Dessert
Cuisine: American
Servings: 10 Slices
Calories: 690kcal
Author: Neha

Equipment

  • Three 8 inches round cake pans

Ingredients

  • 2 ½ Cups All Purpose Flour
  • 1 ¾ Cups Granulated Sugar
  • 1 ½ tsp Baking Soda
  • 1 tsp Baking Powder
  • ½ tsp Salt
  • 1 Cup Oil
  • 1 Cup Fresh Orange Juice
  • 3 large Eggs (at room temperature)
  • 1 Cup Sour Cream (at room temperature)
  • 2 tsp Orange Zest
  • Cranberry Filling

For Buttercream Frosting:

  • 1 and ¼ Cups Butter (unsalted, softened to room temp)
  • 5 Cups (600g) Confectioners' Sugar
  • 2 Tbsp Heavy Cream
  • 2 tsp Vanilla Extract
  • tsp Salt
  • Few Drops of Green and Pink Gel Food Coloring

For Cranberry Filling:

  • 4 Cups Fresh/Frozen Cranberries
  • 1 Cup Water
  • 1 ½ Cups Sugar
  • 2 Tbsp Cornstarch (dissolved in 2 tbsp of water)
  • 1 tsp Lemon Juice
  • 1 Tbsp Lemon Juice

To decorate:

  • ¼ Cup Christmas Sprinkles
  • 8 Iced Sugar Cookies

Instructions

  • Preheat oven to 350 deg F. Lightly grease and line your pans. Set them aside.
  • In a mixing bowl beat oil, orange juice, eggs, sour cream, sugar, and orange zest until completely mixed. Sift flour, baking powder, baking soda and salt over wet ingredients and fold to combine.
  • Pour the batter in prepared liners and bake for about 19-22 minutes. Insert a toothpick in the center of cakes to check for doneness. Allow to cool for 10-15 mins before taking them out of pans. Allow to cool down further on wire rack.

For Buttercream Frosting:

  • In a large mixing bowl, beat butter using a hand mixer/stand mixer fitted with paddle/whisk attachment for about 2 minutes. Add confectioners' sugar, vanilla, cream and salt. Beat on low for a few seconds and then turn mixer on high speed and beat for 2-3 minutes. Or until the frosting turns fluffy. Take around 1 ½ cups of frosting and tint it pink. Color the remaining frosting with green food coloring.

Cranberry Filling:

  • In a sauce pan over medium heat, add cranberries, water and sugar. Cook for 8-10 minutes or until cranberries soften and burst. Add the slurry of cornstarch and stir continuously. Cook it until it thickens.
  • Remove from heat and add lemon zest and juice, Mix it in and allow to cool completely before layering between cakes.

To Assemble:

  • Place a layer of cake on your cake stand or a plate. Top with cranberry filling. Repeat one more time and top it with third layer of cake. Crumb coat cake with green frosting and allow to chill in the refrigerator for ½ an hour or till the frosting in cool to touch and set.
  • Frost the cake with remaining green frosting and level it with a leveler. Stick some frosting on the back of iced cookies and stick them on the bottom of cake.
  • Pipe with the pink frosting as desired and top with sprinkles of choice. Enjoy!

Nutrition

Serving: 1Slice | Calories: 690kcal | Carbohydrates: 178g | Protein: 6g | Fat: 53g | Sodium: 581mg | Sugar: 152g