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Cranberry Orange Cake with Orange Buttercream Recipe

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★★★★★

4.5 from 108 reviews

A festive and fragrant Cranberry Orange Cake featuring moist, light layers infused with fresh orange zest and dotted with tart cranberries. This holiday favorite is topped with a creamy, zesty orange buttercream, making it the perfect celebratory dessert for any gathering. The recipe balances sweetness with citrus brightness and cranberry tartness, delivering a beautifully textured and flavorful cake that delights both visually and on the palate.

Ingredients

Scale

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

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 350ºF (177ºC). Spray three 6-inch or two 8-inch cake pans with baking spray and line the bottoms with parchment paper circles to prevent sticking.
  2. Mix Dry Ingredients and Liquids: In a medium bowl, whisk together the sifted cake flour, baking powder, and salt. Separately, mix the orange juice and milk and set aside.
  3. Cream Sugar and Orange Zest: Using a stand mixer fitted with the paddle attachment, mix the granulated sugar and orange zest on medium speed for about 1 minute until fragrant and well combined.
  4. Add Butter and Oil: Add the softened unsalted butter and vegetable oil to the sugar-orange zest mixture and cream on medium speed until light and fluffy, about 2-3 minutes.
  5. Incorporate Eggs and Vanilla: Add eggs one at a time, mixing thoroughly after each addition. Then add vanilla extract and continue mixing on medium-high for 1 minute, scraping the bowl and paddle once to ensure even mixing.
  6. Add Dry Ingredients and Liquids: With mixer on low speed, add the dry flour mixture and mix just until incorporated. Slowly add the milk and orange juice mixture in a steady stream while mixing until just combined. Scrape sides and bottom of bowl to eliminate lumps.
  7. Fold Cranberries: Toss fresh whole cranberries in 1 tablespoon of flour until coated to prevent sinking, then gently fold them into the batter without overmixing.
  8. Bake: Divide batter evenly among prepared pans, filling no more than two-thirds full. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 5 minutes, then turn out onto wire racks to cool completely.
  9. Make Orange Buttercream: Beat softened unsalted butter with orange zest on medium-high for about 7 minutes until creamy and almost white in color. Reduce speed to low and gradually add powdered sugar in batches, scraping down the bowl between additions until fully incorporated.
  10. Finish Buttercream: Add fresh orange juice, whole milk, and a pinch of salt. Mix on medium-low speed for 2 minutes until smooth and fluffy.
  11. Assemble and Decorate: Once cakes are fully cooled, layer and frost the cake with orange buttercream. For decoration, use piping bags fitted with Wilton Tip 4B and 1M to pipe stars and rosettes in a crescent moon shape on top and opposite side of the cake. Garnish with sugared cranberries and candied orange slices as desired.

Notes

  • The cake layers can be made up to two days in advance and stored wrapped tightly in plastic wrap at room temperature, or frozen for up to two months.
  • Orange buttercream can be made ahead and kept in an airtight container refrigerated for up to two weeks. Bring to room temperature and re-whip for a smooth consistency before use.
  • For best results, do not thaw frozen cranberries before folding into batter; coat in flour to prevent sinking.
  • You may substitute vanilla or cream cheese buttercream if preferred.
  • Use fresh large oranges for zesting to maximize flavor.

Keywords: cranberry orange cake, holiday cake, orange buttercream, festive cake, citrus cake, Christmas dessert, fresh cranberries, citrus zest cake

Find it online: https://lucabites.com/cranberry-orange-cake-with-orange-buttercream-recipe/