Thanks you Bob’s Red Mill for sponsoring this post! Thank you for supporting the brands that help make A Latte Food possible.
This easy cranberry orange cake is the perfect Christmas dessert! Loaded with cranberries and sweet orange flavor, this homemade cranberry orange cake recipe is a family favorite! Plus, this is topped with an orange cream cheese frosting that is rich, creamy, and ultra-delish!
We love how elegant yet easy this Cranberry Orange Cake is! This is one of my favorite cakes, and once you learn how to make a cake from scratch, you might skip the box mixes forever!
Nine times out of ten, my grocery cart looks like I’m preparing for a real life version of Candy Land (but really, can that be a thing? Because I think I would dominate at that game).
I tend to go a little overboard when shopping for blog related products, as in, instead of purchasing one bag of chocolate chips or some sort of Christmas candy, I end up buying about twelve.
It always makes checking out a real party, because it’s never awkward at all when the cashier has to scan 12 boxes of chocolate, 8 cans of evaporated milk, 5 bags of sugar, 3 bags of cranberries, and a partridge in a pear tree.
At least during this time of the year, I can blame it on Christmas, because who is going to dispute anything that has to do with spreading a little Christmas cheer?
And this cranberry orange cake spreads a lot of Christmas cheer.
I’m a big baker year around (big surprise, I know), but during Christmas, my whole family gets involved. We love to turn up the Christmas music, pull out the flour (Bob’s Red Mill, of course!), and get our bake on.
This year involved my sweet niece, though she was more interested in her toes than the baking process.
Though in a few years, I have this feeling she’ll be just as interested in cake as we all are. Between her auntie and her mommy and their frequent cupcake runs, she’ll have no choice in the matter. Perhaps at Christmas, this cranberry orange cake will be her first introduction to cake??
Tips and Tricks on how to make a Cranberry Orange Cake from scratch:
- This might seem like an obvious statement, but I’m going to say it anyway: Read all the instructions from start to finish before you do anything else. This will help familiarize you with the recipe and help you from skipping a step or making a mistake.
- Sift all dry ingredients. This used to be a step I’d like to skip because I didn’t really think it mattered all that much. Guys, I was wrong. Sifting the dry ingredients ensures the cake is light, fluffy, and tender. If you don’t sift, the cake can be very heavy and dense.
- I like a nice thin layer of frosting on my cakes and in-between the cake layers; however, feel free to double the recipe if you like a thick layer of frosting.
I first heard about Bob’s Red Mill when my sister-in-law realized she had a gluten allergy, as they offer a great selection of gluten-free products (as well as regular products, including the Organic Unbleached White Flour I used in this recipe).
The more I learned about the company, the more I realized this company was founded on both heart and quality, and ever since, Bob’s has been a staple in the kitchen!
What I love about Bob’s Red Mill Organic Unbleached White Flour is that it is freshly milled and free from any additives.
This flour is incredibly versatile, as it can be used in all types of baking recipes, and you can rest assured that it makes light, fluffy baked goods, including this delish (if I do say so myself ?) cake!
Christmas desserts, I ❤️ you!
- 4 eggs separated
- 1/2 cup butter softened
- 1/2 cup canola or vegetable oil
- 2 1/4 cups sugar
- 2 1/4 cups Bob's Red Mill Organic Unbleached White Flour
- 2 Tbsp corn starch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp vanilla extract
- 1 cup whole milk 2% is fine as well
- 1/2 cup sour cream
- 1 Tbsp orange zest
- 1 1/2 cups cranberries fresh (plus 1 Tbsp flour)
- 1 cup butter softened
- 4 oz cream cheese softened
- 1 Tbsp orange zest
- 1 tsp vanilla extract
- 2-3 Tbsp orange juice fresh squeezed preferably
- 4-5 cups powdered sugar
- salt to taste
- Cranberries sugared would work as well!
- Orange Slices
Preheat the oven to 325 degrees, and grease three 9" round cake pans with baking spray. Set aside.
Separate egg yolks from egg whites, allowing egg whites to stand at room temperature for 30 minutes (it's easier to separate the eggs when cold, but it is better to whip the egg whites when they are at room temperature). Set aside.
With a mixer, beat butter until fluffy, about 1 minute. Add in oil, beating until well combined. Add in sugar, 1 cup at a time, mixing until well combined, about 1 minute. Add in egg yolks, one at a time, beating well after each addition.
In a separate bowl, sift together flour, corn starch, baking powder, baking soda, and salt. Set aside.
Mix together vanilla extract, milk, sour cream, and orange zest.
Alternately, mix the dry ingredients and wet ingredients with the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Beat egg whites until stiff peaks form, about 1-2 minutes. Gently fold egg whites into the batter until it combined.
Toss cranberries with flour (this helps keep the cranberries from sinking to the bottom of the batter) and gently fold them into the batter.
Divide the batter evenly between the three cake pans. Bake for 20-25 minutes, or until a cake tester comes out clean. Allow to cool completely before frosting.
Beat butter and cream cheese until well combined, about 1-2 minutes. Add in orange zest and vanilla extract, mixing until combined. Add in powdered sugar, 1 cup at a time, starting with 4 cups. Scrape down the sides of the bowl as needed, and mix until combined. Add in orange juice, 1 Tbsp at a time, beginning with 2 Tbsp.
If the frosting is too thin, add in the last cup of powdered sugar. If the frosting is too thick, add in the last Tbsp of orange juice. Once it has reached your desired consistency, add in a pinch of salt (this helps balance out the sweetness).
Set the bottom cake layer on a cake stand or plate. Spread the top with 1/2 cup of frosting, reaching the frosting the edge of the cake. Top with the middle layer, and repeat the process. Place the final layer on top, and spread the remaining frosting over the top and sides of the cake.
Add toppings, if desired.
For the zest and orange juice in both the batter and frosting, I used one large orange (2 medium would work as well).
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